bruinsfan: (giddy)
[personal profile] bruinsfan
Wahooo! Finally, iTunes has made the Traveling Wilburys compilation album available for download. I can now hear "End of thte Line" whenever I want to, beginning to end, rather than having a 10-second snippet earworming me at random times.

While I'm thinking of it, I'm going to write down the steps for cooking my holiday roast so I don't forget in future.

Ingredients:
2 to 2.5 lb. top sirloin roast
3 or 4 black plums, halved and pitted
1 bunch of celery, diced
1 package of pearl onions (3 or 4 sliced, the rest peeled and whole)
1/2 lb. kalamata olives
1 4 oz. package of Athenos crumbled feta (basil & tomato flavor)
cloves
rosemary
cumin powder
ground coriander
cinnamon powder
garlic powder
1 jar St. Dalfour royal fig spread

(1) Preheat oven to 300° F.
(2) Tenderize roast by sticking repeatedly with barbecue fork in top and bottom.
(3) Rub top and bottom of roast with rosemary.
(4) Insert cloves into holes made by fork, approximately 3/4" to 1" apart.
(5) Dust top of roast liberally with coriander and cinnamon, adding dashes of cumin and garlic powder.
(6) Place in foil-covered baking pan and cook for 40 minutes.
(7) Remove roast from oven, flip, repeat step 5.
(8) Cover exposed top of roast with onion slices.
(9) Cook for 40 minutes.
(10) Remove roast from oven, flip.
(11) Spread royal fig spread over top and sides of roast.
(12) Cover top of roast with onion slices, crumbled feta, celery, and olives.
(13) Add plum halves over the seasoning layer above, pinned to roast with toothpicks.
(14) Fill pan with remaining celery, onions, olives, and feta.
(15) Increase heat to 350° and cook for 40 minutes.
(16) Remove from oven, drizzle with juices from pan.
(17) Remove cloves and serve. Makes 4 to 6 servings.

Here's the end result: voilà!
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May 2011

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