Be-LATEd Happy Birthday

Happy new year, everyone!

We have several December birthdays in the family, and we decided to celebrate them on Sunday, December 23. DH went out and got a gigantic hunk of prime rib for dinner Sunday evening. There was some discussion of whether we needed to cook the meat to 140 degrees or 135 degrees for medium rare, and 140 was selected by the group.

A couple hours into the cooking, it became apparent that it was going to take a lot of time to get the hunk of meat to 140 degrees. The roasted vegetables were done, and DH was pacing. We had an 11-month-old and a 2-and-a-half-year-old and a bunch of hungry adults, but everything was going smoothly, nonetheless. DH consulted with Bobby Flay and a couple of other chefs online and decided that 135 degrees was perfect for medium rare.

About a half hour later, at 8:30 PM, everybody started gathering in the kitchen, low on blood sugar and getting that hollow look in their eyes.

DH: Should I turn it up?
Lou: Do not turn it up.
TS: It's a very tense situation here.
Lou: What?
TS: It's very serious--very serious. No joking around here.

Lou smiles.

Finally, at 9 PM, we sat down to dinner. The babies were wonderful--Lou is the best at playing with babies and keeping them happy, and they're just generally good kids, anyway. The prime rib was great, the roasted veggies were incredible, and the birthdays were fun. Food tastes even better when you're ravenous!