North to Dakota Once Again

Today is North Dakota Day. What can I say about North Dakota except the winters are cold!

Actually, there are a few more things to say. Some a bit bizarre. They have a few outdated laws that, while not necessarily enforced, have yet to be repealed. Did you know that in North Dakota fireworks can not be detonated after 11 pm? Now that might not seem like a big deal, but can you imagine New Year’s Eve without the crackle of fireworks?

In Fargo, North Dakota, it doesn’t matter how much of a nuisance pigeons can be, you cannot wage war on feral pigeons unless you first obtain a permit from the Health Department.

Here’s one for the books – to protect migrant settlers way back when North Dakota was a territory, a law was passed allowing you to shoot an Indian on horseback. Oh, but there is a catch – you had to be in a wagon to do so.

Finally, according to chapter 12.1-39 Section 2 of stage law, “A person may not intentionally or knowingly:

• Perform or attempt to perform human cloning.
• Participate in performing or attempting to perform human cloning.
• Transfer or receive the product of a human cloning for any purpose.
• Transfer or receive, in whole or in part, any oocyte, human embryo, human fetus, or human somatic cell, for the purpose of human cloning.

Anyone who violates this is guilty of a class C felony, punishable with up to five years in prison and a $10,000.00 fine.

I just have two questions. Was this such a problem that it had to be outlawed? And who is doing this unintentionally? Whops, I made a copy of myself by mistake. (And don’t get your shorts in a bunch – I’ve shared this for the humor aspect only so smile already!)

---

The inspiration for today’s share really has noting to do with North Dakota. It comes from our recent cruise. I’d love to say every meal was to die for amazing – and in many ways, that would be right. However; over the years I’ve learned to prepare meals that are just as delicious as those served on our cruise. That might sound like I’m blowing my own horn. It’s really not. If you love to cook and spend enough time in the kitchen, you get pretty darn good. While the food on the cruise was delicious, it was roast beef or surf and turf or Pork Medallions. No inovated dishes or things we’ve never had before. These are all things I cook at home. What really made the meals spactular when dining out in style is the presentation. Such attention to detail, and flawless execution of plating the food is something most home cooks overlook.

Yeah, I know it’s Friday – bet you were expecting fish. Fooled you!

Rôti de Boeuf
2 Garlic Cloves
2 lb Sirloin Tip Roast Beef
2 teaspoons Olive Oil
Fresh Thyme to taste
Salt to taste
Black Pepper to taste

Heat oven to 500 degrees.

Peel the garlic cloves, cut in half lengthwise, then slice each half into thin slivers. Randomly insert the pint of a sharp knife into the roast, then insert garlic slivers. If you have a few slivers exta, don’t worry – add them to the top of the roast just before popping it in the oven

Spread half the olive oil around the bottom and sides of a small baking pan, the remaining oil around the meat. Snip the most tender of the time sprigs. Sprinkle roast with the thyme, salt and pepper. Place the beef in the oiled pan; scatter any remaining garlic over the roast.

Place the roast in the super hot oven, then lower temperature to 425-degrees. Roast meat in the oven for 25 minute for very rare; 30 minutes for medium rare or 35 minutes for medium. Allow roast to rest for a few minutes after removing from oven. Slice, serve with brown gravy and enjoy.

Thyme-Dill Carrots
1 lb Baby Carrots
1/4 cup Water
Salt to taste
2 tablespoons Butter
Fresh Thyme to taste
Fresh ill to taste

Place carrots in a microwave-safe bowl. Add just a little water to the bowl. Microwave on HIGH for about 5 minutes.

While the carrots are cooking, strip the leaves from sprigs of thyme. Dice leaves; set aside. Finely mince some dill, set aside.

Drain carrots, place in a sauce pan over very low heat. Add butter to the pan. Coat carrots in the butter as it melts. Add herbs, stir to blend. Heat over low heat until carrots are tender, about 5 minutes.

Transfer to a serving bowl, garnish with a few snips of thyme and serve.

Parsley Potatoes
1-1/2 lbs Yukon Gold or Re Potatoes
4 tablespoons Butter
Handful Parsley, minced
1/2 tablespoon Olive Oil
Kosher Salt to taste
Black Pepper to taste

Peel potatoes, place in a pan and cover with about an inch of water. Bring to a bil over medium-high heat. Reduce to medium heat to maintain the boil. Cook until potatoes are just tender but not soft, about 7 minutes.

While the potatoes cook, melt butter and set aside. Snip parsley, set aside.

Once potatoes are cooked, drain and return to pan. Drizzle with butter, a kiss of olive oil and the parsley. Season with salt and pepper. Gently toss potatoes, then transfer to a serving bowl. Keep warm until ready to serve and enjoy.

---

---

Go out to all the world and tell the Good News