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Preparations For Christmas Dinner (December 22nd)
"Sue and I mounted our sleigh and flew to Bristol Farms to gather the goodies needed for Christmas dinner with fourteen people. Simple menu as always, prime rib and all the fixin's. This season besides Paul & Sue we will have Carri Fox, Dave McTevia, Greg lEach, Pete & Lisa Charier with Justyn, Mitch Lind with Zachary and Connor (and perhaps a girl friend since Zack is 18) and then Michele and Franklin Adams with Theo.
A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs six through twelve of the animal; a standing rib roast can comprise anywhere from two to seven ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving. A standing rib roast, if sliced when uncooked, would yield a number of rib steaks. Rib eye steaks result from removing the bones and most of the fat and lesser muscles. A colloquial and popular term for this cut is "prime rib". Historically, this name stands out regardless of the grade. In addition, the USDA acknowledges this historical note by not requiring the cut "to be derived from USDA prime grade beef".
We has breakfast at Bristol Farms... Good food!
Grandma is happy, everyone can be happy! Most of the shopping is done!
This is a picture of "Sticker Shock"
It was a wet day for the last minute needs
More goodies!
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