Let's start with the element Brett has deemed most important - a fine piece of red meat. I was chatting with Brett on the phone in the early afternoon and he said to make sure and take a 'before' photo.
I purchased my prime rib at a meat market/liquor store called Morelli's on Payne Avenue in St. Paul. This is neighborhood HOT SPOT know for the best liquor prices in all of the metro. It is kind of like taking a step back in time. I dropped in after work on Friday, and the place was packed with customers and staff. There is a police officer directing traffic in and out of the lot, they do NOT accept credit cards (I had my old school checkbook in hand), they do have coupons on line, and they offer carry out service. My co worker clued me in to their booming business. Her fiance is one of their liquor representatives. Saturday morning I had to run to our nearby Mills Fleet Farm to get a roasting pan with rack. I am sure we once had one, but I have no idea where it might have gone...They have EVERYTHING at Mills Fleet Farm!
Friday evening and Saturday morning I was wee bit anxious. How will I get everything done just right? I usually take my anxiety out on Mark, who remains calm. He knows I will get it all done. To combat my nerves, he decided the best thing he could do on Saturday morning was to take the kids and go run errands at Lowe's and etc. By 10:15 am I was calm again. Later in the day, Mark also cleaned, decorated, and set up the lower level while I cooked and worked on the upstairs. Everyone was dressed and waiting even before the guests arrived. There was plenty of time to pour ourselves a cocktail!
Here I am - proud to be cutting the meat, which I packed in a harb/salt paste many hours earlier.
Gift opening. I served Poinsettia champagne cocktails (see flute with the reddish drink on the table on the right) made with Grand Marnier orange liquor, which I picked up for a great price while at Morelli's.
Mark playing with Marly's Dora camera that goes with her Dora book.