I actually have been doing some knitting, but today's post is all about the meat. My neighbor and friend Di are preparing an early Christmas feast for tomorrow. Our preparations began with a cooking class with Caprial and John Pence on December 4. The menu included a beautiful prime rib, a to die for dish of sweet potatoes with bacon (very savory) and a Chocolate Marquis for dessert.Di picked up the roast last night. Just look at this beauty - 6 ribs, perfectly marbled and a nice layer of fat on top. My DH will do the actual cooking of the meat as he is the master of the grill. The preparation for the meat is a rub with the usual olive oil, garlic, fresh sage and rosemary, brown sugar, thyme, salt
and cracked black pepper. Now it sits in the refrigerator to soak up all of that great flavor. It also makes a beautiful crispy covering that tastes fabulous.We will roast it tomorrow. Meanwhile, I need to venture out in the snow to pick up some Scharfenberger bittersweet chocolate for the Chocolate Marquis. This dessert is a little thicker than a mousse, but fluffier than ice cream and melts in your mouth. We will serve it with a cranberry caramel sauce and whipped cream.






