Pass The Sushi!

I have been sleep­ing hor­ridly for the past few weeks. It may have some cor­re­la­tion with the attempted rob­bery, or that per­haps, I am solar pow­ered and the snow and extra win­ter weather is kick­ing my butt. I was dog tired (what is ‘dog tired’ any­way) and the last thing I wanted to do was crawl out of bed. The neigh­bor hood dogs weren’t tired though. They barked all morn­ing and real­iz­ing sleep just wasn’t an option I got up. I worked on PasstheSushi.com’s code a bit, some code for another site I designed and worked on get­ting in a bet­ter mood. It wasn’t until I was at Hall­mark that I got in a good mood. Some­times over priced crap just makes you happy. Today it was a box of Hello Kitty candy I had to have.

I came hope and played with my new toy, my Nikon D3000. I will have a ses­sion of read­ing the man­ual and fig­ur­ing out every­thing this baby is capa­ble of. Until then, I’ll just point and shoot. Then my BF called with some amaz­ing news (Fin­gers crossed) and went about mak­ing din­ner.

Herbed Beef Roast adapted from MyRecipes.com

The car­ni­vore in me is so happy.

2  tea­spoons  minced garlic

2  tea­spoons  chopped fresh rosemary

2  tea­spoons  kosher salt

1  tea­spoon  chopped fresh thyme

1  tea­spoon  pepper

1/8  tea­spoon  onion powder

1  (2-lb.) bone­less beef rump roast, trimmed

1. Pre­heat oven to 325°. Line a 13– x 9-inch pan with heavy-duty alu­minum foil, and coat with cook­ing spray.2. Com­bine minced gar­lic and next 5 ingre­di­ents in a small bowl. Rub gar­lic mix­ture over rump roast. Place roast in pre­pared pan.3. Bake at 325° for 1 hour and 10 min­utes or until a meat ther­mome­ter inserted in thick­est por­tion reg­is­ters 145° (medium rare). Let stand 10 minutes.

Let me just tell you, deli­cious. Even with­out the pota­toes, salad, and bis­cuits I wanted to serve with it because some­one has to get to class… >.>