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Good day to everyone!

I do hope everyone had a terrific Christmas (those who celebrate!)and a weekend worth remembering.

We spent the time moving back into our new bathroom!

Since we don’t celebrate Christmas and Hanukkah is over we decided to have ourselves a special dinner-kind of an early birthday dinner for my husband and a “thank goodness they‘re out of our house” meal.

I’ve mentioned how much my husband loves red meat-despite the fact that he has a tendancy to have high cholesterol, but since he’s been touching up, painting (doors, shutters, etc) and bringing up our personal boxes, I went and made a very traditional meal for Christmas eve.

I made a small standing ribeye roast.  Not only that but I roasted root veggies and made individual Yorkshire puddings.  I even made a chocolate torte.

Since this is another holiday week and I’m sure that most of us will not be up terribly early on Friday thinking “hmm, I wonder what Carine’s thinking today?“, I’m going to make this my sole column this week.

But-what did I do with my roast?  I studded it with garlic and coated the outside with Montreal steak seasoning.  

The veggies?  I actually used them as a “rack” for the roast.

The individual Yorkshire puddings?   I cut the usual recipe down and used a giant sized muffin pan-the kind that only has 4 in it.

Here were the measurements:

2 eggs
2/3 C milk
2/3 C flour
1 tsp salt
1/8 tsp pepper
1/2 tsp minced garlic
1   tsp minced fresh rosemary

(the last two I like to add for some extra zing)

2 tbsp roast drippings or olive oil

Heat oven to 425.  I like to spray the muffin tin and then divvy out the fat/oil.  Heat the pan for 5 minutes so that the oil is practically smoking.

While it’s in the oven-beat the eggs, milk, salt and pepper until frothy.  Then add the rest of the ingredients and mix until smooth.  Pour evenly into 3 of the cups.  Bake 35-40 minutes or until very puffy and golden.

Serve immediately!

Have a safe and happy New Year’s Celebration and see you in 2010!

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