After I zipped up my work laptop today (which was after I'd finished Duma Key just because I couldn't NOT finish it before sinking into the drudgery of work — and it was one of Stephen King's best by the way), I stuck a nice roast in the oven. I've tried this method of cooking a roast several times — a method that my mother and others always said was absolutely fool-proof and you'd get a perfect medium-rare roast every time — but mine would end up cremated. Every G&%#$!D+*&%@! time. Well (slap upside the head), I finally figured out that my oven thermostat was hosed and could not be trusted. We recently got a new oven and so I considered attempting this roast as a test. Results? Passed with flying colors! I didn't think to take a picture (slap upside the head again) and it's a shame because it turned out real purdy. But here is that magical (and strange) method:
Roast Beef
4 lb (2 kg) eye of round roast
2 tbsp (30 mL) Dijon mustard
2 cloves garlic, squished
1 tbsp (15 mL) coarse salt
1 tbsp (15 mL) coarsely ground or cracked black pepper
1 tsp (5 mL) chopped fresh rosemary (or slightly less dried)
In a small bowl, stir together the mustard and garlic. With a basting brush, coat the meat on all sides, using all of the mustard mixture. In another small bowl, mix together the salt, pepper and rosemary. Sprinkle evenly all over the meat.
Lightly grease a 9 x 13 in. (23 x 33 cm) baking dish (or "Pam" it). Place the roast in the pan — if it has a thin end, tuck it underneath to give the meat a blocky shape.
Preheat the oven to 500°F (260°C). Place the roast in the oven, close the door and immediately turn the oven temperature down to 475°F (245°C). Roast for exactly 7 minutes per pound — for the 4 lb (2 kg) roast, you’ll need 28 minutes. (If your meat is slightly bigger or smaller, simply increase or decrease roasting time accordingly.) [My roast was just 2 lbs. so I cooked it for 14 minutes].
Now turn the oven off. And go away. Do not open the door for 2½ hours. [Really! This is the secret! And it works! As long as your oven thermostat is accurate...]
At the end of 2½ hours, the roast will be perfectly done, and juices will have accumulated in the bottom of the baking pan. Remove the meat, slice thinly to serve. Reheat the pan juices and serve with the roast.
Mmmmmm, good! We have leftover roast, though. Anybody have any good ideas or recipes with what to do with leftover roast? (Aside from stew, which I hate!)
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So after dinner was cleaned up, I decided to make some more soap. This is actually pretty ridiculous because I have a whole bunch of leftover soap from when Helen and I made it right after Thanksgiving (yes, after giving some away as Christmas presents) so I really don't need any more. But I was in the mood, plus JDub had given me some new soap molds for Christmas that I hadn't tried yet. I'd also gotten myself a 3D mold that I wanted to play with. I'm really very pleased with how everything turned out!
I find that I like these colors the best — I've made a lot of seafoamy green and peachy stuff. I also like the clear glycerin style of soap the best, too, even though I do like the solids and shea butter. But the clear lets the light through and it seems cheerful. I need that right now.
Here are the two 3D soaps I made with the dragon fly and cattail mold:

I'm especially pleased with these! For the peachy-colored soaps I used a mango scent, and the green soaps are "Green Tea"! JDub could smell them while I was cooking them up from all the way down in the garage, wondering if his container of car oil had suddenly gotten all frou-frou-fragrant on him.