Alisande, just a heads up - Facebook has the same conditions that most websites do. Anything you post on their site gives them the right to use it. And they especially note that anything of yours that is shared by others gives them that same right even if you delete your account: "1 For content that is covered by intellectual property rights, like photos and videos (IP content), you specifically give us the following permission, subject to your privacy and application settings: you grant us a non-exclusive, transferable, sub-licensable, royalty-free, worldwide license to use any IP content that you post on or in connection with Facebook (IP License). This IP License ends when you delete your IP content or your account unless your content has been shared with others, and they have not deleted it." Not sure what subject to your privacy settings means, but the comment about sharing might give you pause. Here is a link that might be useful: Facebook Terms

Dances, here is the recipe from Serious Eats. Works great. Ingredients 1 standing rib roast (prime rib), 3-12 pounds (see note above) Kosher salt or Lawry's seasoning. Freshly ground black pepper Chopped fresh rosemary Procedures Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F) 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately. You can trim the fat off either before roasting, but I do not recommend it. Trim it off after if it really bothers.

It isn't working even sometimes for me. I hardly ever initiate a conversation or topic on FB so I don't really have much use to "tag" anyone like that. Normally, I'm just joining in a conversation or commenting about what someone shared etc. Like today, my sister posted this wonderful recipe that was something I'd been looking for FOREVER. I wanted to post someone's name so they would see it. Other people are mentioning my name and I'm getting notifications all the time.

My spouse works for our city's water department, and we live in the frozen tundra of New York. I have so many stories..... A few years ago, some people from a very warm climate were new residents here. They left around Christmas time to spend a few weeks in their home country. (India maybe?) It had been unseasonably warm here that season too. They turned the heat OFF in their home, I guess not realizing that it gets pretty freaking cold here in January. So while they were gone, the unseasonable warmth turned into the predictable subzero temps. And their home, now with no heat.....had hot water baseboard heating. Ooopsie. So the lines froze throughout the entire house. Then it would warm up, and the frozen pipes burst and started running. Then it would refreeze, and so the pipes would refreeze. Rinse and repeat. For six weeks. The house was build on a slope, with the walk-out basement in the back and downhill from there was a creek. So water ran out the back door of the basement, unchecked, for weeks. No one saw it. Inside the house, there were literally icicles 6 feet tall hanging from the ceilings that looks like stalactites throughout the entire house. The kitchen looked like something out of a Disney Frozen movie set. There were speed bumps of ice all over the floors. The house had to be gutted to the studs. Probably would have been cheaper to burn it down and start over.