David: The most recent issue of CA had 2 very good articles in the Good Life section, one on Martinis and the other on Prime Rib.

My martini, as you know is a Tanqueray Martini made just as you mention, about 4:1 Tanqueray to M&R Vermouth, Personally I like olives so 4-Queen olives are usually in my martini.

I am also a big fan of Prime Rib, and although I do not buy meat from Lobels, I do use a butcher who furnishes prime meat.

My son, a Chef Instructor at the Culinary Institute of America, has taught me to roast my Prime Rib in a very similar manner to what you describe in the magazine.

Saturday evening is always a treat for me with my martini and dinner often is prime rib, depending on MrsDocs whims.

Thanks for something that I can finally relate to.

Agreed! Pleasures that can be enjoyed at home, and that are attainable, are always special. A prime rib dinner, whether hand-cut prime or supermarket choice, prefaced by an olive-garnished martini (or two) is simple, affordable and with a little help from CA's editors, easily duplicated.

I'm glad you both enjoyed the articles. My only regret is that I missed the photo shoot for both tasty items.