Sunday Roast and all the fixings

     MMM so good... I'm stuffed. Tonight I made my favourite meal of all time for my housemates: yorkshire pudding, roast beef, green beans and mashed potatoes. As long as I can remember, my mom cooked this meal for my family every Sunday until she moved to California when I was in grade 9. As sad as it was for her to leave, my stomach missed her Sunday meals a little more! (Just kidding, love you mom!)
     This morning I took out the eggs and milk because they needed to be at room temperature for the yorkshire puddings. The roast beef was marinated in margarine, Keene's dry hot mustard and garlic, which is my family's "secret" marinade (whoops, no longer a secret). That was put on the roast beef about an hour before I put it in the 350 degree oven. The yorkshire pudding is very simple to make. For a dozen yorkshires, you put 7/8 cup of flour in a bowl, a pinch of salt, add 1/2 cup of milk, 2 eggs (already whisked together), and then 1/2 cup of water.
     The roast was supposed to be in for an hour and 33 minutes, but I added about 20 more minutes because the meat thermometer said that it wasn't cooked enough. After I took the roast out of the oven, I put it to the side and covered it with tinfoil. I made the gravy in the roast pan. On the stove top I put in red wine, beef bouillon, thyme, salt and pepper. To thicken it up I added some cornstarch. Yorkshire puddings normally take about 18-20 minutes, but again I had to add more time because I wanted them to be a nice golden brown colour.
     My sous-chef, Lindsey, helped me out by preparing the mashed potatoes and green beans while I cooked up the rest! It was a very successful sunday dinner with my housemates. The first of many to come!