a new year brings a new neurologist

After attending the Dallas symposium and the L.A. conference, I was convinced I needed a new neurologist. While I’d been with Dr. Brod since my NMO diagnosis in 2003, I never felt completely confident nor comfortable with him as my primary neurologist. He did manage to pull through with getting me the Rituxan therapy, but there had been numerous times when he was not readily available during one of my attacks. Instead of getting a hold of him (who knew my case best), I would be connected to one of his on-call colleagues who refused to prescribe me the necessary meds, mainly steroids over the phone because they were “not familiar with my case.” Instead, I would be told to proceed to my nearest ER to get the proper meds, and this would irritate me to no end because why should I have to wait in the ER and pay a hefty ER bill for something I already knew I needed? Also, all of the ER attendants I’ve dealt with in the past never knew exactly what NMO was, and they would take a very long time consulting other doctors or even the big medical handbook before coming back to tell me I needed steroids and I needed them quick. (Duh!) The other problem with Dr. Brod’s inaccessibility is that NMO exacerbations require a quick administering of treatment because symptoms worsen so severely in such a short amount of time. Within hours, a NMO patient could go from normal motor function or normal vision to paraplegia or complete blindness in one or both eyes. This gives more reason as to why NMO attacks need to be treated ASAP. And with all the difficult times I’ve experienced in trying to get the proper care through Dr. Brod or his associates, I finally decided to start seeking a neurologist elsewhere. I was tired of dictating my own healthcare; even though I’m an educated patient, I’m still the patient, and the fact that these doctors seemed so stingy with their medical advice, I just grew impatient and exhausted.

But enough about that. This is not at all a post about bashing particular neurologists–that is not at all my intention. It is more like an editorial review of my care in the past versus my present (and hopefully future) care.

I first met Dr. Benjamin Greenberg at the Dallas symposium where he was the hosting physician. I had expressed at the time that I was not 100% happy with my current care team, and so he suggested I try coming to his NMO clinic for a second opinion. And that is exactly what I did on January 6th.

John and I drove up to Dallas Wednesday evening for my appointment with Dr. Greenberg Thursday afternoon. I came prepared with a list of questions and concerns (which is key to having a successful doctor’s appointment–I’ll blog about how to manage your care team soon) and spent about 90 minutes with Dr. G. He thoroughly addressed all my issues, and I could tell by our discussion that he had indeed gone over my medical records and MRI films. I liked that he did his “homework” and was familiar with my medical history. My vision loss, he said, seems to be the main manifestation of the disease, and he attributed this to two reasons: (1) there is damaged myelin around the optic nerve fibers, and (2) there is damage to the actual optic nerve “wires.” The former, he said, would be easier to repair; the latter, not so much. There are, however, two studies currently happening. The first is getting the patient’s myelin to reproduce within the patient’s own body. The second is to inject stem cells into the back of the patient’s eyes and cultivate them to regrow optic nerve fibers and myelin. As for the timeline, I have no idea. Dr. G did reassure me that we are closer to figuring out NMO than MS, which is utterly ironic considering MS has so much more funding and awareness than NMO.

We also discussed my ongoing Rituximab treatment. Currently, I was only being reinfused once my B-cell count reached above 2% (normal range for a healthy human being between 2% and 10%). With this measurement, I’d been able to avoid reinfusion for an average of at least 12 months. Dr. G, however, has a protocol of reinfusing his patients every six months regardless of the B-cell count. When I expressed my desire to prolong the Rituxan as long as possible (who wants to get chemo when they don’t feel they have to?), he said it’s ultimately up to me, but then monthly B-cell and CBC monitoring becomes crucial. He also mentioned that there seems to be cases in which patients who wait for some B-cells to build back up in their system before killing them off again with Rituxan develop a resistance to the Rituxan. This is rare, he affirmed, but it has happened, so why allow the possibility of resistance? Why not keep the B-cells from ever coming back? Why not continue Rituxan infusions going every six months before any B-cells return? Hmm…interesting point he makes here. Now I’ll have to think more about this matter.

Dr. G also said there seems to be a trend in patients when the B-cell count reaches 1-2%, there is only a two-week window after that when the patient’s B-cell count will skyrocket to 7% or higher, placing the patient at high risk for an attack. This means getting the proper immunosuppressive meds within those two weeks is also crucial, so he prefers to keep the patient’s B-cells at bay with more regular infusions.

I told Dr. G I was concerned with how long I could remain on the Rituxan, explaining that I’d read how patients were sometimes taken off the Rituxan after five years. Dr. G said as far as he knew, as long as the patient was responding well to the Rituxan (i.e. the drug was keeping attacks at a minimum), he saw no need to move on to a different treatment. He admitted that he did not know the long-term effects of Rituxan on NMO since it was mostly used for cancer. He mentioned that he does know someone who has used it for NMO for nine years.

After we talked some more about drugs and treatments for the acute symptoms I experience most frequently–including neuropathic pain, sphincter dysinergia (when it’s hard to get the urinary flow started or if the flow tends to stop mid-stream), a low libido, insomnia, and fatigue–I asked if he could recommend me a local neurologist in Houston with whom he could work together with for my care. He referred me to Dr. George Hutton of Baylor, saying he was a neurologist he fully trusts. He is also going to recommend me a PCP as John and I have been in search of one ever since we moved to our new home in a different part of town.

After discussing the “serious” stuff, we shot the sh*t a little bit. Dr. G asked both John and me what we do.

“Aren’t you a chef or something?” Dr. G said.

Surprised, I had to laugh. “No, I’m in grad school for writing,” I said, tickled that somehow, the existence of this website must’ve traveled through the NMO grapevine to the doctor’s ears.

Overall, I felt my visit was pleasant and thorough. It was worth the trek to and from Dallas. Of course, if you ask John if it was worth it, you may get a different answer. But in return, I am rewarding him with one free round of golf.

thoughts on d’s passing

After I was officially diagnosed with NMO in 2003, I went online in search of any information I could find about Devic’s. As it was such a rare disease, the search results were minimal. But I did find an online support group. This was where I met R whose son, D, had NMO. Throughout the years, during my most difficult attacks, R had been a constant support via emails and phone conversations. She gave me hope when life looked dim, lending her positivity to not only myself but others in our NMO family. She did this all the while with her own son’s health deteriorating to the point where he had become quadriplegic and blind.

It is with great sorrow that I received the news from R that D passed away Wednesday evening at 6:45 PST. And while I can only share a fraction of the family’s grief, I also share in their relief in knowing that D is no longer suffering and has gone Home. At the end of his days, D was not only having trouble swallowing, talking, and breathing, he also experienced mental loss and dementia. He was unhappy and fearful, as any of us in his position would be. In the words of his mother, he had endured too much for too long. And so it is with his passing that his family may move on to a new chapter in life.

This doesn’t mean there will be an absence of grief. I was feeling blue after I’d heard the news on Wednesday. John, in trying to cheer the both of us up, played this TED Talk by Neil Pasricha on the 3 A’s of “awesome.” It was humorous, touching, and inspiring. TED Talks are sponsored by a non-profit organization (TED) dedicated to “ideas worth spreading.” I invite you to watch the TED Talk and find out how to live more awesomely. And who can’t use just a little more awesomeness in life?

May you rest in peace, DT.

2010 rare neuroimmunologic disorders symposium videos online

I got an email from the TMA a few weeks ago saying that some of the video recordings from the Dallas event are now available for viewing. To stream them online, you will need Flash or HTML5 (iPad or iPhone) enabled browsers. You can also download the videos in mpeg4 format for viewing offline. Either way, go here to watch, but before you do, make sure your brain is ready for the dense medical talk.

starting our urban (and hopefully organic) garden

I’m not one to make New Year’s resolutions. I’m a firm believer in creating goals as soon as you find the need or desire to do so rather than waiting for the dawn of a new year to tell yourself you need to do something you should’ve done long ago. Last weekend, my husband and I finally planted our first greens in our urban garden, and even though it just happen to happen on New year’s weekend, it had been something I’d wanted to do for years. The original plan for a garden was delayed after I realized I would eventually put my old home on the market and move. Then when we settled into our current house a little over a year ago, there were just other things that took priority, e.g. furnishing the place. We purchased a cedar raised garden bed kit from Costco several months ago, and it wasn’t assembled until more recently after I’d declared a new household rule that for every time John played a round of golf, he’d have to accomplish some task around the house. (And tasks I considered maintenance (e.g. mowing the lawn) didn’t count–they had to be “new” tasks.) Even after assembly, it took some time for us to get around to doing the research for optimal urban organic gardening. John’s boss, who is an organic gardener himself, recommended us this book entitled How to Grow More Vegetables…. Can you say there is a lot to learn for gardening? I think John cracked open the book a few times and then gave up. We drove straight to Lowe’s and bought Black Kow manure which was then stored in our garage for quite some time. You can imagine how nicely our garage smelled for those several months of cow poop storage. Finally, on the day after New Year’s Day, we ventured over to Buchanan’s Native Plants, a nearby nursery specializing in Texas plants. The employees were incredibly patient and helpful, holding our hands through the entire timid process of popping our garden cherry. We ended up walking away with cilantro, oregano, Sicilian (or flat-leaf) parsley, rosemary, thyme, and broccoli for our vegetable garden. For the shaded area next to our front door, we bought a dormant hydrangea and several aureas which John planted in the half barrel whisky cask we’d also bought from Lowe’s last year. Hopefully the hydrangea will bloom nice and big once spring and summer come.

In February, we plan to return to Buchanan’s for some tomato plants and basil which fare better in slightly warmer weather. I don’t even know if the plants we’d already purchased will survive the rest of winter; we don’t have a clue as to what we’re doing so don’t take this post as advice of any kind–it’s more of an update in our culinary lives. Yes, with our new urban garden, John and I hope to cut the spending at grocery stores all the while learning to appreciate the care that goes into growing our own food and enjoying the delicious and healthier alternative of self-sustainability. I know it’s silly but I’ve been going outside almost every day and sticking my nose into the herbs and inhaling the magical scents. (Hey, how else can a blind person monitor the growth process of her plants?) More updates on our gardening experiences to come. In the meantime, here’s a picture of our humble garden. Also, feel free to leave some gardening tips for us in the comments section. We can use all the help we can get. Remember, this is a couple who’s killed a cactus and just about every plant they’ve ever come across.



Garden

Starting off small

vietnamese shaking chicken (or beef)

Ga luc lac or bo luc lac are French influenced dishes consisting of seared and sauteed bpcubes of meat served with a vinaigrette dressing. The term “luc lac” comes from the sound of the meat shaking in the pan while cooking. The dish is usually made of sirloin or ribeye steak, but I decided to go a slightly healthier route and make it with chicken. Whichever meat you choose, it’ll be tasty.

You can serve it with white rice or a French style fried rice (recipe posting TBD). This is often a favorite at Tan Tan and Sinh Sinh restaurants (reviews of these places also TBD).

The picture below is of the beef version which is on Rasa Malaysia. The one we took of our chicken version turned out too dim for the web.



Bo luc lac (Shaking beef)

Photo courtesy of Rasa Malaysia



Recipe: Vietnamese Shaking Chicken (or Beef)

Summary: Original recipe for beef from Ravenous Couple on Rasa Malaysia

Ingredients

  • 1.5 lbs. chicken thighs or beef sirloin or ribeye, cut into 1″ cubes
  • Marinade:
    • 2 tbsp. minced garlic
    • 1.5 tbsp. sugar
    • 2 tbsp. oyster sauce
    • 1 tbsp. fish sauce
    • 1 tbsp. sesame oil
    • 1 tsp. soy sauce
    Vinaigrette dressing:
    • 1/4 c. rice vinegar
    • 1.5 tbsp. sugar
    • 1/2 tbsp. salt
    Dipping sauce:
    • 1 lemon, juiced
    • 1/2 tsp. kosher salt
    • 1/2 tsp. freshly ground black pepper
  • 1/2 red onion, thinly sliced
  • 2 tomatoes, thinly sliced (optional)
  • 1 bunch watercress, long stems trimmed (optional)

Instructions

  1. In a medium bowl, combine marinade ingredients with the meat. Refrigerate and let marinate for 30 to 90 minutes.
  2. Prepare vinaigrette by combining vinaigrette ingredients. It should be a balance of sour, salty, and sweet. Pour 3 to 4 tbsp. over the onion and let stand for at least 10 minutes.
  3. Heat a wok over high heat. Add onion and meat 1 layer at a time and sear for about 2 minutes. Then shake the wok to sear all sides of the meat, about another 1 to 2 minutes.
  4. Prepare dipping sauce by combining ingredients.
  5. Drizzle vinaigrette on top of meat and serve with tomatoes, rice, and dipping sauce.

Variations

I accidentally added cupfuls of sugar instead of tablespoonfuls. (This is what happens when you are blind and have to juggle all the measurements in your head.) We managed to throw a lot of it out and salvage the dish, but in the end, it wasn’t too sweet at all. I also used brown sugar instead of white as a healthier alternative.

The original recipe called for slightly pickled red onions but I prefer mine sauteed with the meat. I can’t get enough of that scrumptious sauce flavor so I just added the onion to the wok while cooking the meat. I also substituted green onion since that’s what was in my fridge, and I needed to get rid of it. But using actual onion is preferable.

I also cut the rice vinegar by half for the vinaigrette. This worked out much better. I would maybe try white vinegar and even less of it next time to see how that turns out.

Lastly, the original recipe called for more oil to be added to the wok for cooking but I found the sesame oil in the marinade was enough to keep the meat from sticking to the wok surface. Otherwise, it’d be a super greasy dish.

Cooking time (duration): 30 (excluding marinade time)

Meal type: dinner

Culinary tradition: Vietnamese

Microformatting by hRecipe.

Remember, if the Blind can Cook it, so can you.

food that will touch your heart

Fung’s Kitchen
7320 Southwest Fwy. #115
Houston, TX 77074
713-779-2288


4.5/5 steamed xiu mai


Fung's xiu mai

Xiu mai - one of my favorites

Happy New Year! Dim sum used to be a New Year’s tradition in my family; every January 1st, we’d gather at a dim sum restaurant mid-morning for this delicious Chinese brunch. Like the Spanish’s tapas and the French’s hors d’oeuvres, dim sum is the Chinese’s variety of small dishes conducive to socializing.

Dim sum, which translates to “to touch the heart,” stems from the tradition of drinking tea while conversing with friends. Travelers on the Silk Road in ancient China would need rest stops along the way, and so teahouses sprouted on the roadside. After a long morning of manual labor, farmers also needed a place to commune and relax. Teahouses began serving snacks as an accompaniment to the tea, and thus, dim sum was born.

Dim sum is mostly associated with the Cantonese people in southern China and Hong Kong who, over the years, had transformed the dining experience from a respited to a joyful, bustling one. Today, dim sum is typically eaten for brunch, enjoyed by the elderly after morning exercises or on Sundays for family get-togethers. In some of these overseas restaurants, dim sum can be served from as early as six in the morning and continue until three o’clock when the typical Western afternoon coffee break takes place. Many dim sum restaurants in the States still follow this tradition, some not even serving dim sum unless it’s Sunday morning.

Fung's fried taro puff

Fried taro puff - my other favorite

Dim sum in the U.S.is an experience in itself. The restaurants have open floor plans as large as ballrooms, and all tables are made for ten; even if you’re a party of three, you may get seated at a table for ten. Food isn’t ordered off the menu; carts piled high with steaming hot dishes are pushed around the restaurant, and you point to what you want and it’s given to you straight away–now that’s literally “a la carte.” The wait staff marks the dishes you order by stamping a paper that remains on your table until you’re done and it’s time to calculate the bill. In smaller or less traditional restaurants, you’re given a sheet of paper, and you mark off which dishes you want before handing it to the wait staff. Dishes come in small quantities (which I love) so you can try a little of everything. There are steamed buns filled with Chinese barbecue pork, all sorts of dumplings and fried pastries, cold jellyfish salads, congee (or rice porridge), braised chicken feet, egg tarts, and so on. Dim sum experts claim you should start with the steamed dishes, then move on to the exotic, then fried, then finish everything off with the sweets. And hot tea is always the beverage of choice–it aids in the digestion of the greasy foods. My friend, Joy, and even John when we had first met both did not like dim sum, saying that every dish tastes the same and not that great. I said they were going to the wrong places and eating the wrong dishes. Personally, these are my dim sum staples that I have to get at every dim sum meal:

  • Xiu mai – steamed dumplings filled with either pork or shrimp wrapped in a wheat flour skin and topped with crab, roe, and/or mushrooms
  • Har gau – steamed shrimp dumplings wrapped in wheat starch skin
  • Cheung fun – steamed large flat rice noodles rolled around shrimp or meat and served with sweet soy sauce
  • Nor mei gai – a lotus leaf filled with sticky rice and other savory ingredients such as hard-boiled egg, Chinese sausage, chicken, and/or pork
  • Gai lan – steamed Chinese broccoli with oyster sauce
  • Pork spareribs steamed with black beans and jalapenos
  • Fried taro puff

Fung’s Kitchen, along with Golden Palace and Dim Sum King (which serves dim sum every day, all day), are my favorite places to eat dim sum in Houston. These are the top three–I think I’ve only had better dim sum in Vancouver. I know this entire article was about dim sum and not about Fung’s itself, but I really can’t pinpoint what it is exactly that I like so much about Fung’s aside from the fact that their food is just damn good. Try it and see for yourself. Now after typing this post, my mouth is watering for a little food that would touch my heart. Maybe I’ll have to revive the old family tradition and plan a dim sum outing today. Happy eating! Here’s to many more in 2011…

holiday blues

Okay, so I was overly ambitious last week and claimed I would blog every day up until Christmas. I had the ideas all lined up in my head: holiday recipes, shopping suggestions, and so on. But then the days flew by, and I found myself busier and more tired than expected. Come Christmas Eve, I was wrapping gifts, making jam (which I had planned on bloggig about), and cleaning house. Then Christmas Day, I woke up early to start cooking, followed by four hours of my side of the family, followed by cleaning up, followed by three hours with the in-laws. By 11:00 PM on Christmas, I was ready to crash.

At 5:20 AM, I woke up with pain in my back. It wasn’t the usual neuropathic pain and banding feeling I often get in the middle of my back. Instead, it stemmed from my lower back and felt like my spine was crunching down upon each other. Then the pain radiated upward and to the right into my shoulder blade. I took a Vicodin anyway and went back to sleep. All of Sunday, I napped here and there and felt nauseous. Maybe it was the Vicodin. Maybe it was something else. I couldn’t stomach anything except for a Muscle Punch from Smoothie King for dinner, and I still threw that up a few hours later.

On Monday I felt better; I was hungry in the morning and was able to keep down the small meal I reheated in the microwave. Was it a stomach virus? A 24-hour bug? Exhaustion? Over the past ten years or so that I’ve had to deal with NMO and its various symptoms and conditions, I’ve noticed that my percentage of flare-ups increase during the holiday season. Why is that?

After I was first diagnosed,I read any literature I could find on autoimmune diseases. I discovered that autoimmune diseases, as with many diseases that inflict Americans, are linked to stress. While poorer countries fight famine and other basic illnesses, developed nations like America deal with stress and the whole spectrum of diseases that come alongside it. Even for the average healthy person, holidays can be a time of high stress. But for those of us with NMO who try to strive for independence and do all the “normal” things “normal” people do (e.g. cook lavish dinners, host lavish parties), stress takes on a whole new level and meaning. And for people like me who have a mild case of OCD, the stress level rises even more–everything has to be just like so.

Ever since the NMO Patient Day, I’ve been in regular contact with E and J; we bonded quickly because of our shared lifestyle (somehwat newly married) and disease (NMO). It was interesting to realize that despite our daily battles with NMO, all three of us hosted holiday gatherings in our homes. Perhaps playing hostess is something we’ve always loved to do even before we were diagnosed. Perhaps hosting the holidays helps us feel “normal.” Perhaps it’s a way to prove to others and ourselves that we can be “normal.” But is it worth the aftermath, the exhaustion, the vomiting?

Last week, the thought of falling behind on my blog kept nagging at me in the back of my head. If I take something on or give my word to something, I always make sure I follow through. So knowing that on Monday, I had said I was going to write a post every day, but by Thursday when I realized it wasn’t going to happen, I was mentally beating myself up inside. But then I told myself that the few regular readers I have out there will forgive me, especially if they knew I was trying to take care of my health, and I felt better. Then I knew I had to forgive myself, and I would feel much better. We are always hardest on ourselves, aren’t we? I need to break this senseless cycle of stress because it’s not doing anyone any good. So here’s to not keeping my word, here’s to not caring so much, not stressing out, not taking myself so seriously. Here’s to better health.

the blind trader

My friend, Heari, sent me this article about Ashish Goyal, a 30-year-old trader at JPMorganChase‘s London office. A graduate from Wharton, Goyal did not come upon this job easily. After receiving his first business degree from an accredited university in India, he had made the short list of candidates for several firms. But upon learning that he was blind, most companies turned Goyal away. By the time he reached the ING interview, he blurted, “I’m blind. Do you still want to talk?”

Years later when he applied to Wharton, the Director of Admissions signed off on his application, saying that there had yet to be a blind trader on Wall Street, but either way, Goyal would be better off with a degree from Wharton.

After Wharton, he interviewed with JPMorganChase, his interviewers were impressed that he was only one of few who had excellent risk management skills and the knowledge of Asian interest rates and foreign exchange. The company decided to take a risk and hire Goyal.

“You can put me on the spot trading desk,” he said, “but I’d be too slow…You need to realize where I would add value and where I don’t. You need to find your niche.”

With full awareness of his limitations, Goyal uses screen reading softwares and headsets to do his work, that is, to manage banks’ billions of dollars in their exposure to risks such as foreign exchange fluctuations. When he has to read graphs, which the software cannot do, Goyal scrolls through the data and forms the graph in his head.

Kudos to JPMorganChase for taking a risk on Goyal and hiring a blind man to handle big-time client accounts. The vocational playing field for the blind (and for the disabled, for that matter) is still highly uneven, but it’s stories like this that give us hope.

prime rib au jus with horseradish sauce

Ta da! The main entree served with the roasted new red potatoes and the country green beans is prime rib.

I have not had the privilege to consume a lot of prime rib in my life, but I can tell you the best prime rib I’ve had is at San Francisco’s House of Prime Rib. They serve succulent slices of prime rib cut off the cart right in front of your table. And the best thing is seconds are on the house. They don’t advertise this on the menu but guests are allowed a second serving of prime rib–all one has to do is ask.

I decided to do a prime rib for this year’s Christmas lunch because my dad was tired of fried turkey, and as the thought of roasting a duck for the first time at a family holiday gathering was intimidating, I settled on prime rib instead. Originally, I was going to purchase a pre-marinated prime rib from Costco but when I realized that marinating your own prime rib was a fairly simple process, I decided to forego the ready-to-go prime rib at $8.99/lb. and go for the naked slab of USDA beef at $7.99/lb. I bought a five-pound hunk of prime rib, assuming that my family, with their dainty appetites, will only eat about half a pound each. (I heard my relatives are also bringing lobster and chicken wings.)

The must-have tool for cooking prime rib (and just about any big chunk of meat, for that matter) is the digital meat thermometer. We got ours last-minute from Target the other night for roughly $20. Cooking meats–whether it’s beef, pork, and chicken, and whether you roast, grill, or fry it–requires an exact temperature reading to indicate doneness. It’s a shame I’ve been cooking all these years without using one; I usually just get John to cut the meat open and look to see if it’s pink or bloody or done. But as cooking is as much a science as it is an art, the best way to produce consistent, edible, and desirable results is to use a thermometer. There are even digital talking thermometers for the blind, and I will one day get to blogging about all these independent living aids for the blind (I know I keep saying that, but I promise.)

The prime rib should be served with two sauces: an au jus and a horseradish. Au jus is French for “with juice,. In French cooking, au jus is usually made by taking the natural drippings from the roasted meat and served as an accompaniment to enhance flavor. In American cooking, however, au jus refers to a sauce that may or may not be made from the pan drippings but is almost always prepared by combining other ingredients such as beef broth, soy sauce, or worcestershire sauce and reduced to a sometimes gravy-like consistency. American au jus is frequently made separately using additional external ingredients whereas the French au jus is purer in the sense that it’s the natural juices produced during cooking.

Horseradish sauce provides a little creamy kick to the savory meat. I find that horseradish meshes well with beef: think of a roast beef sandwich topped with horseradish sauce. (Hello–Arby’s!) So without further adieu, here are the triple decker recipes to make prime rib, au jus, and horseradish sauce.

Note: Pictures to come after Christmas.


Recipe: Prime Rib

Summary: Original recipe from All Recipes

Ingredients

  • 1 (5 lb.) standing beef rib roast
  • 2 tsp. kosher or rock salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. garlic powder or more to taste

Instructions

  1. Allow roast to stand at room tempreature for at least 1 hr.–very important!
  2. Preheat oven to 375 degrees. Combine salt, pepper, and garlic powder in a sm. bowl. Place the rib roast on a rack in the roasting pan, fatty side up. Rub seasoning on the roast.
  3. Place the thermometer in the meat, and roast in oven for 1 hr. Turn off oven, and let roast sit inside the oven for 2 to 3 hrs. Do not open oven door–the roast is still cooking. Before serving, turn the oven back on to 375 degrees and roast for another 30 min. or so to heat through. The internal temperature should read at least 145 degrees when ready. Remove from oven and let sit for 10 min. before carving and serving. Serve with au jus and horseradish sauce.

Meal type: dinner

Culinary tradition: USA (General)

Microformatting by hRecipe.

Recipe: Au Jus

Ingredients

  • 1 (10.5 oz.) can French onion soup
  • 1 (10.5 oz.) can beef broth
  • 1 can cold water
  • 1/2 tsp. white sugar
  • 2 tsp. worcestershire sauce
  • 1/8 tsp. salt

Instructions

  1. Bring ingredients to boil in a med. saucepan. Strain, discard onions, and serve in sm. ramekins alongside prime rib.

Quick Notes

Makes 3.5 cups. Can be made 2 days ahead.

Cooking time (duration): 5

Meal type: dinner

Culinary tradition: USA (General)

Microformatting by hRecipe.

Recipe: Horseradish Sauce

Ingredients

  • 1/2 c. sour cream
  • 1/4 c. prepared horseradish
  • 1 tsp. salt

Instructions

  1. Combine ingredients. Cover and refrigerate for at least 1 hr. to develop flavors. Serve in sm. ramekins alongside prime rib.

Quick Notes

Makes 1.25 cups. Can be made 2 days ahead.

Cooking time (duration): 5

Diet type: Vegetarian

Meal type: dinner

Culinary tradition: USA (General)

Microformatting by hRecipe.

roasted new red potatoes

2010 will be our first Christmas celebrated as husband and wife. To mark this mini milestone, John and I are hosting Christmas lunch for some of our family. So what’s on the menu this time?

Well, I started off the month of December with a cold, and so the rather unfortunate circumstance had me rethinking whether we should even host a holiday gathering at our house at all. But then after some of the Nyquil fog cleared from my head, I decided maybe we’ll just buy pre-marinated meats from Costco, pop it in the oven Saturday morning, and call it a meal. But when we went to Costco to look for something, there weren’t really many options. And so back to the ol’ drawing board it was; time to go to plan B.

Then I found a recipe for [insert mystery meat here] online and decided the [insert mystery meat here] wouldn’t be too difficult to make. So after running it by my husband, we’ve decided to go ahead and attempt yet another fancy dinner from scratch. So what is the mystery entree? You’ll have to tune in tomorrow to find out. What I will tell you is that this side dish and the quick and easy and delicious country green beans are what we’ll be serving alongside the main entree. Can you guess what it’ll be?

Potatoes are so versatile and yummy. They can go in soups, stews, or salads. They can be baked, mashed, pan-fried, or deep-fried. At the grocery store, there are mountains of potatoes, and I’m talking potatoes of all kinds: russet, white, yellow, gold, red, new, fingerlings…The options are endless. So how do you go about choosing the perfect potato? It all depends on what you are trying to do with the spud. This calls for a lesson in potatoes, which I’ll be posting soon. But for now, let’s cut to the chase. We’ve got four days till the Noel and no time for B.S.

These potatoes should be fabulous complements to a savory meat. Serve a few as a side next to roasted chicken, roasted duck, rack of lamb, strip steak. Their simplicity should add to the dynamic flavors of the dish, not vie for center stage. And with only four ingredients and two cooking steps, this is definitely a dish the Blind can Cook.


Recipe: Roasted New Red Potatoes

Summary: Original recipe from All Recipes.

Ingredients

  • 3 lbs. small new red potatoes, halved
  • 1/4 c. olive oil
  • 1 tsp. salt & freshly ground black pepper

Instructions

  1. Adjust rack to lowest position and preheat oven to 450 degrees. Toss potatoes with oil, salt & pepper. Arrange, cut side down, on a single layer on a lg. lipped cookie sheet or baking pan.
  2. Roast until tender and golden brown, about 30 min. (Check after 20 min.) Transfer to a serving bowl.

Variations

For something a little extra, try sprinkling rosemary, parsley, or basil over the potatoes halfway through roasting.

Cooking time (duration): 40

Diet type: Vegan

Meal type: dinner

Culinary tradition: USA (General)

Microformatting by hRecipe.

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