We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Same for rib roast beef. Season to your taste except for salt. Place, preferably, in a cast iron skillet/roasting pan tossed with a smattering of oil olive (or olive oil/butter mix), set the temp for 200 degrees, start cooking at 6 to 8 pm, retrieve at 6 to 8 am. You get it: slow long heat at mild temp. Adjust to your needs. Easily reheated when product is plated. Salt to taste only when plated.
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