GRUB for FISHERMEN
by Robin

While I tend to eat more like an herbivore, I can't expect my growing fishermen to live by salad alone. I know Jack surely can't. I found a delicacy on Food Network called "Horseradish and Garlic Prime Rib Roast" by Tyler Florence. Oh. my. goodness!! It makes me want to forget veganism, for sure. If you haven't noticed already from all my Paula Deen dishes, I get a lot of inspiration from the Food Network channel. Thanx FN!

I picked out a beautiful roast at Publix. Gathered all my ingredient. Really, the only I think it really needs is LOTS OF GARLIC & meat. LOL. That's all I can smell at the moment in the house.

You leave a lot of the onions, carrots & garlic chunked around the sides and they will flavor the juices that come out of the roast.

Then you make your rub out of garlic paste (homemade), salt, pepper, oil, and horseradish sauce.

Oh my!! Doesn't this look delicious, even raw? The ribs are on the bottomside. Cook 350 deg, 20 min for every pound of meat. This was only 3 lbs.

After it is done cooking, I let it set for 20 more minutes & then cut. Amazing, food explosion in your mouth.

Note to self: cut salt amt in half.

Also, part of the blessing of being a Floridian in the winter is that your neighbors will give you their extra fruit. I have been loaded down with oranges & tangerines, as of yesterday. I had a tangerine for breakfast and it was so sweet.