I just set out a 6 1/2 pound Angus standing rib roast that will serve as tonight's roast beast. I always let a roast (or steaks, for that matter) warm up before cooking.
I have decanted the Pozzi Merlot so that it might breathe a good bit, and I am now relaxing prior to working the auld majick for the table. Fresh asparagus (one of the wonders of the aviation age), roasted with EVOO and Parmesan cheese, mashed potatoes and a scratch gravy from the roasting pan make up the main course, Asian pear and Gorgonzola, a fresh salad and an apple pie (with optional vanilla ice cream) round out the menu for today.
Sky Shit is falling as I type this. Bing Crosby was an asshole.