weekend update

A total and truly serendipitous dearth of eye of round roast at Kroger last Friday. (True, i could've found it at Costco, but that would've meant driving over there after Krogering, and it was too late, and too hot, and i was too tired.) So,i warily laid in the basket a rib roast that was hiding in marked-down shame in the back of the "manager's special" corner. Not a big loss, i thought, if it turns out badly.And I assumed it would turn out badly,because.....
 I'd made the mistake about 2 months ago of cooking a ROUND roast with the same high-temp method that works infallibly with an EYE OF ROUND roast- disaster. A 3 pound block of tough and liverish awfulness. Nothing could save it. Topped with barbecue sauce, it tasted like a BBQ liver sandwich. Covered in stirfry sauce, it tasted like a broccoli and liver stirfry. The internet later gave me a  very interesting and very unappetizing explanation for the debacle, and i thought perhaps i'd do best to avoid adventures with unknown cuts of beef.
but, one can only hide from the unknown for so long, so,I asked the internet oracle if rib roast could be cooked at high temp, and it didn't say no, exactly. I gave it a generous dusting of seasoned salt (i meant to use pepper too, but a tall person had put it on a top shelf, and though i looked, i couldn't find it) cooked it at 500 for 30 minutes, turned off the oven, and let it sit alone and undisturbed in the dark for 2 hours. WOW. so yummy! it's always so exciting when one doesn't fail miserably! it's almost, i mean really, it's quite like...SUCCESS! I'm thinking we will not have enough leftovers for 2 meals.
Tried the lamb meatballs tonight- more on them later maybe. Lemon chicken here tomorrow, and Baking Grace, I'm thinking that the baklava you posted today would pretty much be perfect with grilled lemon chicken, so how about sending some over?