So I am at Walmart scanning and bagging my almost $300 worth of groceries while the employee that wants $15 an hour “monitors” and then this happened.
Her – why are you double bagging all of your groceries?
Me – excuse me?
Her – you are wasting our bags!
Me – if you don’t likе the way I’m bagging the groceries, feel free to come on over here and bag them yourself.
Her – that’s not my job!
Me – okay, then I will bag my groceries how I please if that’s all right with you.
Her – why are you using two bags?!
Me – because the bags are weak and I don’t want the handles to break or the bottoms to rip out.
Her – well that’s because you are putting too much stuff in the bag. If you took half of that stuff out and put it in a different bag then you wouldn’t need to double bag.
*10 seconds of me just staring at her.
Me – so you want me to split these items in half and put half of them in a different bag so that I don’t have to double bag.
Her – exactly.
Me – so I would still be using two bags to hold the same number of items.
Her – no because you wouldn’t be double bagging.
*me pressing two fingers to my left eye in an attempt to make it stop twitching.
Me – okay so here I have a jug of milk and a bottle of juice double bagged. If I take the milk out and remove the double bagging and just put the milk in the single bag and the juice in that single bag I’m still using two bags for these two items.
Her- no because you are not double bagging them so it’s not the same number of bags.
*me looking around at about 10 other customers who at this point are enjoying the show.
Me- is this likе that Common Core math stuff I keep hearing about?
Her- never mind you just don’t get it.
And with that, she went back to her little Podium so she could continue texting or playing games on her phone or whatever it was she was doing before she decided to come over and critique my bagging skiIIs.
РRIMЕ RIВ
When it comes to a sumptuous and savory meal, prime rib takes the crown. This cut of beef is known for its tenderness, juiciness, and rich flavor. If you want to impress your guests or simply treat yourself to a special meal, mastering the art of cooking prime rib is a must. In this comprehensive guide, we’ll walk you through the process, from selecting the perfect prime rib to serving it likе a pro.
Selecting the Right Prime Rib
Choosing the Cut
Selecting the right prime rib is the first step to culinary success. Look for a bone-in prime rib roast weighing between 6-8 pounds. The bone enhances the flavor and juiciness of the meat.
Seasoning and Preparation
Before you start cooking, season the prime rib with 2 tablespoons of olive oil, salt, and pepper. For an extra burst of flavor, consider inserting optional garlic cloves into the roast using a paring knife.
Cooking the Perfect Prime Rib
Initial Roasting
- Preheat your oven to a scorching 500°F (260°C).
- Place the prime rib roast on a rack in a roasting pan.
- Rub the roast with olive oil and generously season it with salt and pepper.
- If desired, you can insert garlic cloves into the roast using a paring knife for a delightful infusion of flavor.
Roasting to Perfection
- Place the roasting pan in the oven and roast the prime rib at 500°F for 15 minutes. This high-temperature initial roast will seal in the juices and create a flavorful crust on the outside.
- Reduce the oven temperature to 325°F (160°C) and continue roasting the prime rib until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature for precision. For medium-rare, aim for 135°F (57°C). Medium enthusiasts should target 140°F (60°C), while those who prefer well-done should go for 150°F (66°C).
- Remove the roast from the oven and allow it to rest for 15-20 minutes before slicing and serving. Resting is crucial to retain the juices and ensure a succulent prime rib.
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