This is the time of year when people have to decide what to cook for the holidays. Like most, I will turn to the elf. However, I will not be making Cajun Spiced Elf Eyes, or any of the other 'trendy' new recipes. No, I find the traditional holiday Roast Elf to be best. I like to take kite string and truss them up into a ball before baking. This requires standing there and breaking all of their bones with a hammer. The faint of heart among you can kill them first, though I person...

This is the time of year when people have to decide what to cook for the holidays. Like most, I will turn to the elf. However, I will not be making Cajun Spiced Elf Eyes, or any of the other 'trendy' new recipes. No, I find the traditional holiday Roast Elf to be best. I like to take kite string and truss them up into a ball before baking. This requires standing there and breaking all of their bones with a hammer. The faint of heart among you can kill them first, though I person...

> I find the traditional holiday roast elf to be best. I like to take kite string and truss them up into a ball before baking. This requires standing there and breaking all their bones with a hammer (the faint of heart can kill them first), but it is worth the trouble and the blood clean up to get a nice display of golden brown elf on the table. I cook them at 250 for three hours to get the innards all done, then another three hours at 200 while I baste them in a melted mixture of candy can...

> I find the traditional holiday roast elf to be best. I like to take kite string and truss them up into a ball before baking. This requires standing there and breaking all their bones with a hammer (the faint of heart can kill them first), but it is worth the trouble and the blood clean up to get a nice display of golden brown elf on the table. I cook them at 250 for three hours to get the innards all done, then another three hours at 200 while I baste them in a melted mixture of candy can...