Is it Over Yet?

IMG_4464-1.JPGWell 2016 was a decent year.  My husband turned 30, our children grew even more and are becoming such wonderful, intelligent and beautiful little girls, we moved into a new home that I’m completely obsessed with in a borderline unhealthy way and many of my friends had babies, created babies or talking about babies… it was a very decent year indeed…

I try to be a positive person.  I work hard to not ‘sweat the little things’ because all in all, we have a good life and I want to appreciate every moment of it.  Then, someone up above looked down and wanted to test my patience and sanity and decided to drop some life on us in the last moments before the new year rang in!  First… obviously, Cori breaks her leg… so for the last week, every day has been quite the learning process for us all.  She’s been in pain but can’t communicate it as well as she would need to, so she’s confused, frustrated and overwhelmed.  She doesn’t want to play with the Frozen Jeep that Santa brought her because she can’t get in and out on her own and she’s been getting up for 1-2 hours every night out of pain/discomfort.  Our entire Christmas Day was a whirlwind of Mickey Mouse Christmas, crying from one of the kids, and making sure I dosed Cori’s Motrin at the proper times while preparing lunch/dinner (which in our own way, was a very Merry Christmas)!

Despite all of that, we finally reached the day to get her pink cast!  YAY!  We have been so looking forward to this as I was told it would be a lot easier for her, much less pain and just marks another milestone in the healing process.  But, of course, the day couldn’t be too positive, that would be too easy, so as my husband walks in from work, complaining of car troubles (awesome), and my other child decides she’s just going to be pissed off and scream for half an hour straight, I baked cookies.  Because I do things that make me feel in control when things are totally NOT in control.  Something about knowing exactly how much sugar, baking soda and egg to mix together and somehow going from several ingredients that aren’t so pleasant alone, to a delicious, gooey cookie, calms me.

We get to our orthopedic pediatric doctor’s office, and I am sure the exam table’s have not been maintained for quite some time.  I angrily text my husband about their abhorrent conditions (I was probably overreacting – I do that) when the nurse comes in to remove the splint.  Finally, something else to focus on aside from the dingy toys my child wants to touch.  As she unwraps it, I can only describe my rage as one would picture that scene from Carrie.  My blood was boiling and I wanted to murder people.  More specifically the nurse who improperly wrapped my baby’s foot when she was already in incredible pain.

Two, quarter sized pressure sores glaring at me.  Two sores that my child complained about, but I “ignored” because her leg was broken… of course her leg hurt.  Two sores that now kept me up at night worrying about possible infection on top of a full leg cast that will keep my almost 3-yr-old from walking for over a month.

So once again, instead of working on my book and enjoying some play time with my, now much happier children… I am researching pressure sores, how they heal under a cast, filing a complaint against the hospital that I didn’t want to take her to in the first place and cleaning my house – because it makes me feel better- and praying we don’t need to buy a new car yet.

Needless to say, I haven’t been able to get any writing done for my new book in a while. My brain is just not in the creative spirit. And I have not yet heard from anymore agents since the last 3 ‘Nos’.  I hate to end the year feeling so defeated because I don’t think that’s a good example to set for my children.  I like to always try and find the silver lining, but shit. right now.

Aside from all of that, Cori did sleep through the night and her foot is much less swollen this morning.  So, hopefully that’s under control.  I had a good run when we got back from the doctor’s office yesterday that allowed me to blow off some steam and return to serve my kids some dinner and spend some time talking with my husband over a glass of wine.  OH!  And my chunky baby took more steps than she ever has, unassisted so that’s a miracle in itself!

(See… silver lining… I try)

Anywho, here is my lovely prime rib dinner that ended up not being as pink as I wanted, because of the whole ‘bad luck at the end of the year thing’, but it still came out very tender and juicy so it wasn’t a total loss.  I also included my sides, and the amazing leftovers that we look forward to more than the dinner itself!

Happy New Year everyone!  And thank you for riding on this crazy roller coaster with me!

Prime RibIMG_4505.JPG

5 lb prime rib roast

3 tbsp extra virgin olive oil

3 tbsp minced garlic

3 tbsp minced shallots

2 tbsp rosemary

1tbsp thyme

1 tbsp sage

3 tbsp kosher salt

3 tsp fresh ground pepper

  1. Day before – place roast, rib side down (fatty side up) on a roasting pan to dry it out, coat in the 3 tbsp of salt.
  2. Sit roast out on the counter for at least 2 hours to reach room temperature.  Mix olive oil, garlic, shallots, rosemary, thyme, sage and pepper and coat the roast.  Rub in well.  (If not previously tied, rub your seasonings then tie it.  Otherwise untie, trim the thicker fat- if it is over an inch- then rub seasoning and tie back).
  3. Preheat the oven to 450 degree and stick in the meat thermometer.  Make sure to get in a good thick place, not near bone or fat.  Roast for 20 minutes.  This allows too get a nice little char on the outside.
  4. Reduce the heat to 350 and cook until your preferred level of doneness.  I like to do it between medium and medium rare. (Don’t forget to save your drippings to make an au jus!)

    Temperature of DonenessIMG_4514.JPG
    Beef – Rare – 130-135

Medium Rare – 140

           Medium – 155

           Well Done – 165

An au jus is nice for making sandwiches to dip.  The next day you can slice your roast, toast some sourdough, melt some mozzarella cheese and have a lovely “roast beef au jus”!  I like the recipe Sandra Lee on the Food Network because it’s simple ingredients which allows you to quick whip it up!

For the Brussel sprouts, I cut them in half because they will be nice and crispy that way.  Toss in 1-2 tbsp of olive oil, sprinkle about 1/2 tsp of salt and 1/4 of pepper with 1/2 tsp of garlic powder.  Bake at 425 for 25 mins… and they’re delicious!

** I used this mashed potato recipe –**

IMG_4551.JPGAu Jus

2 teaspoons Worcestershire sauce

1/2 cup red wine

1 cup beef broth

To make the Au Jus: Place the roasting pan over stovetop burners on medium low. Whisk in the worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.



Roast Beef Au Jus

Take 2 slices of sourdough bread and place them on a skillet or griddle and sprinkle some extra virgin olive oil… spread it around with a spatula and flip over so the oiled side is on the griddle.  Keep your heat on medium, maybe a little lower so it toasts but doesn’t burn.

Sprinkle some shredded 2% mozzarella cheese on one slice and check the bottom of the slices periodically until the cheese is melted to avoid burning.  Once it’s melted, place your heated roast beef on (Chris likes to add horseradish) and dip in your au jus… it’s amazing.

You’re welcome.

P.S. 2016 – you will not be missed.