Beautiful plate!

We are about to have similar.

Lovely, makes me hungry. We just had turnip greens, black eyed peas with ham hocks, slaw, and cornbread. DH had a slice of ham. My plate was not nearly so pretty, but tasted pretty good.

Looks lovely. We having the same sans the Yorkshire pudding. I've only made that twice and both were years ago. Roast is on the grill. It's dinner not lunch and will be ready about 7. It's a larger roast than I usually will buy for two...our New Years Day is planned to be just us. There's going to be leftovers.

That looks scrumptious! I've never had Yorkshire Pudding. What does it taste like?

Edie love spiced peaches -- I sometimes make them. Mother canned them. Yorkshire pudding tastes like a beefy popover (because you use the drippings as the fat in the pan). It's eggy!

I will have to try Yorkshire Pudding some day! My Mom canned spiced peaches also. These were so good. I used peaches canned in juice and brown sugar substitute so my diabetic DH could have some too. He barely left enough for me!

Martha - that looks fabulous. I would probably sub in asparagus for the sprouts but that's just me. I often cook a rib roast for Easter lunch if Easter Sunday is later in April after my gus beds are producing.

The 2 of us just had crab and shrimp alfredo for NY dinner with a home grown salad using lettuce and microgreens from my basement garden.

Whenever I cook a rib roast I always buy a larger roast than needed so we can have French Dips a couple times with the leftovers.

That was my dinner on Boxing Day - prime rib roast and Yorkshire pudding!! I skip the roasted potatoes in favor of the Yorkshire pudding as I don't need that much starch. Roasted potatoes I can have any day but the the pudding requires a beef roast, which is an infrequent event for me :-) And to be perfectly honest, I prefer the pudding to the beef anyway (leftover Yorkshire pud for breakfast - yum) - the roast is just an excuse to make the pudding! I often do Brussel sprouts to go with but this time I did a spinach souffle and creamed onions, which are one of my favorite holiday sides that no one but me seems to like. And the hottest horseradish I can find!!

New Year's Day I had tamales and refried beans. Tamales premade from a local store and the beans from a can.........I am tired of elaborate cooking from scratch :-)

Edle, Yorkshire pudding is Devine!! I make mine in a special pan that makes them oversized. They are somewhat soft in the centre- hence the name. The way I roast my meat, I don’t get enough drippings to use for them so I’m takeng to using cooking spray.. I know, sacrilege! But they puff up beautifully and taste great! I’ll try and post a picture of the pan.

I did these in a popover pan but I DID bring home a Yorkshire pudding pan from a trip to England. It was just in the back and the popover pans were in front because of popovers or Christmas Eve.

I have always made my Yorkshire pudding in an 8" square Pyrex pan, as that was how my mom made it. It makes an impressively pouffy statement when fresh out of the oven and can be cut into any size serving you prefer.

In Yorkshire, they don't have special pans. They'd consider that daft. Lol. The most practical, down to earth people on the planet.....

My mum was a Yorkshire woman..she made one big one. I like little ones. Love toad in the hole too.

My DD asked me how to make toad in the hole about a month ago, as I used to make it a lot when the family was younger :-). Her first effort was very creditable and her DH, who had never had one, liked it. I was surprised that she asked, as she doesn’t care much for sausages, but I guess tastes change :-)