i absolutely love roast dinner. it's a lot of work though. the last time i did the full deal was on christmas eve last year. roast beef, yorkshire pud, roast potatoes. (and i can't remember what other veg). and gravy. i love crispy crunchy roast potatoes more than just about anything.

i think i parboiled them a bit first. and then roughed them up in the pan.

i know that time i did individual yorkshire puddings in a muffin tin. i think it works better for me as one big one. the individual servings were shellacked into the pan and too dry.

i think i'll do this for christmas day dinner this year. it's so much work

I am subscribing to this thread. About to make jerk chicken but ADORE roast dinners like nothing else.

i'm going to do roast chicken and roast veggies either tonight or tomorrow night. the veg recipe is on my son's school lunch menu calendar. it's a little different. brussels sprouts, sweet potato and i don't know what else. i have a turnip and some parsnips. but you put a bit of chicken broth in the pan too which is the part i haven't done before. i usually just toss in olive oil.

i'm pretty excited

tonight im doing a roast!

i use a top round roast and load it with garlic cloves all over, making little cuts and then stuffing it in. then cover with with salt, pepper and thyme.

when that's cooling, im going to roast parsnips and carrots in some of the drippings with salt and pepper.

i did one a couple weeks ago with yorkshire pudding (you can thank ophiel for me knowing what yorkshire pudding is, now i enjoy making it) but i wont do the yorkshire pudding tonight. too many empty calories.

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I think that lifting a barbell is probably the single most important thing that women can do to improve their body image. Lifting heavy and feeling stronger and seeing how muscle mass changes your body is a phenomenal experience. - Tamara Cohen

I love pork roasts.

my step-monster showed me how to smear yellow mustard all over pork tenderloin before roasting in oven. Adds so much to the crust.

I try different recipes all the time. They all turn out good.....mmmm, pig.