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Roast Beef, Bad Breath

Tonight, we decided to have roast beef. We know that you're only supposed to eat it three times a week, but we've been very good about sticking with fishies, crustaceans, and chickens. It's time to have some MEAT tonight. :)

I did a few things different than the last two times we've had it. First, we added a whole clove of fresh garlic to each serving of protein. YUM, all by itself. I also added a sprinkle of cinnamon to our meat just before closing up the foil and tossing it into the toaster oven. Those toaster ovens, by the way, are wonderful. You get the same great seasoned taste out of them, but you don't heat up the whole house. Tonight, that's not such a big deal, as it's a little chilly, but normally over Labor Day weekend, it's roasting hot here in Oregon.

So, with all that garlic, you need to be aware that you will, without a doubt, smell of garlic. Please, choose a day to have this when you won't offend others. The crystal, I've found, doesn't do diddly squat for the kind of body odor that comes out ALL your pores. And toothpaste only goes so far. If you're in the presence of others, you could chew on fennel seeds, anise seeds, or a bit of cinnamon bark! Or, if you're just bold and don't care what others think, like me, then enjoy it to the hilt and add a second clove!

Anyway, I digress. Here's the sharesies on tonight's meal recipe:

Garlic Basil Roast Beef (150 calories)
350* 40 minutes
100g Roast Beef (150 calories)
salt & pepper to taste
1/4 t onion powder
1/4 t cinnamon
1 whole fresh garlic clove, sliced into three large slices
1 sprig fresh basil (or 1 t dried)
In an 8" square of foil, place beef in the center. On both sides of beef, sprinkle salt, pepper, & onion powder. On one side, sprinkle cinnamon, place slices of garlic clove, and top with basil sprig. Close the foil over, making a tight pocket to seal in the juices while the meat cooks, and place in toaster oven (or regular oven - that works, too).

We served this beside fresh green beans, steamed then tossed with balsamic vinegar. Hope you enjoy!

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