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Good morning Ledgers! A deer broke into a Christmas-themed store in Tennessee and ran loose through the establishment before getting wedged in a chair and escorted outside."Once inside, he took a grand tour: sniffed the ornaments, inspected the garland, side-eyed a nutcracker, and galloped around like he was trying to remember where he parked the sleigh," police wrote.

The department joked the deer "needs to lay off the eggnog," as it was "clearly three sips too deep into the Holiday Spirits and making terrible life choices."

🌻 Michigan’s Only Working Island Farm Once Sent Its Produce to the White House

Just outside Grand Ledge sits Fitzgerald Park’s neighbor, the historic island farm on the Grand River, which was once part of the Fitzgerald family’s agricultural operations. In the late 1800s and early 1900s, the family became so well-known for their high-quality produce that their celery from the Grand Ledge area was shipped all the way to Washington, D.C., and served at the White House.

Michigan was a celery powerhouse at the time, and Grand Ledge had some of the best-growing marsh soil — giving the area a quirky claim to fame:
➡️ Grand Ledge celery was once considered elite enough for presidential dinners.

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It started with a single post in a home cooking forum.

Then came the flood: hundreds of photos, each featuring the same mahogany-crusted, impossibly tender beef roast, surrounded by caramelized vegetables glistening like edible jewels.

"This changed my life," wrote one convert. "I've made it six times in three weeks," confessed another. Welcome to the phenomenon food writers are calling "The Roast Heard Round the Kitchen."

What makes this particular recipe worthy of its viral status?

Perhaps it's the audacious simplicity—just seven ingredients standing between you and culinary glory.

Maybe it's the foolproof reverse-sear method that's rescued countless anxious hosts from overcooked catastrophe.

Or could it be the aromatic herb crust that perfumes an entire home with the promise of something extraordinary?

We tested it. We tweaked it. We served it to the harshest critics we know (read: our families).

The verdict? This recipe earns every bit of its internet fame.

Serves 6-8 | Prep time: 15 minutes | Cook time: 2 hours 30 minutes

For the roast:

For the vegetables (optional but recommended):

Step 1: Create the magic paste

In a small bowl, combine the minced garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper. Mix until you've created what enthusiasts are calling "the flavor bomb." This aromatic paste is your secret weapon.

Step 2: Give your roast the spa treatment

Pat the beef completely dry with paper towels—this is crucial for achieving that coveted crust. Rub the herb paste all over the roast, getting into every nook and cranny. Let it sit at room temperature for at least 30 minutes, or refrigerate uncovered for up to 24 hours (bring back to room temperature before roasting).

Step 3: The low-and-slow transformation

Preheat your oven to 250°F. Place the roast bone-side down on a rack set inside a roasting pan. This is where patience pays dividends. Roast for approximately 2 hours, or until an instant-read thermometer inserted into the thickest part reads 120°F for rare, 125°F for medium-rare.

Step 4: The grand finale

Remove the roast and tent loosely with foil. Crank your oven to 500°F. Once it's blazing hot (about 10 minutes), return the roast for 8-10 minutes until the crust turns deep golden brown and crackles with promise. The internal temperature should reach 130°F for medium-rare perfection.

Step 5: The hardest part

Transfer to a cutting board and let rest for 20-30 minutes. Yes, we know. The aroma is intoxicating. But this rest period allows the juices to redistribute, ensuring each slice is as tender as the last.

For the vegetables: Toss with olive oil, salt, and pepper. Add to the roasting pan during the last hour of the low-temperature roast, stirring occasionally until golden and tender.

According to culinary experts weighing in on the trend, the reverse-sear method is the game-changer. By cooking low first, you achieve edge-to-edge doneness, then finish with a blast of heat for that restaurant-quality crust. It's nearly impossible to overcook.

Slice against the grain into thick, luxurious portions. Serve with the roasted vegetables, a bold red wine, and perhaps your finest China—this roast has been known to inspire formal dining table resurrections.

The pan drippings, deglazed with a splash of red wine or beef stock, create an instant jus that requires no additional thickening. Simply pour, serve, and accept the inevitable applause.

Editor's Note: After three test runs in our kitchen, we can confirm the hype is justified. One assistant editor has already requested this for her birthday dinner. Another has printed the recipe and tucked it into her grandmother's cookbook—the highest honor in her household.

Have you tried this viral sensation? We'd love to hear how it turned out in your kitchen.

Be sure to stop into Meat on the West Side for all your meats and ingredients for this meal.

The City of Grand Ledge is seeking a Water Plant Supervisor to join its Public Services team.

The Water Plant Supervisor will play a key role overseeing the city’s water treatment operations — helping ensure that our water supply remains safe, reliable, and in compliance with regulatory standards.

Responsibilities include supervising plant operations, managing maintenance and chemical treatment processes, conducting water quality testing, and coordinating with staff to keep all systems running smoothly.

The ideal candidate will bring relevant experience with water treatment facilities and a strong commitment to public health and safety.

If you’re interested in serving the community and contributing to Grand Ledge’s infrastructure, this could be a great opportunity.

For full details and to apply, visit the City’s official jobs page.

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$269,900 — 4788 Burt Ave

What if you could skip the stress of renovations and walk straight into your dream home?

This beautifully updated 3-bed, 2-bath home on Burt Ave has been completely transformed from top to bottom. We're talking a brand-new kitchen with stainless appliances, fully renovated bathrooms, new roof, new insulation, new flooring, new everything.

Plus, you get a screened-in patio AND a brand-new deck for outdoor living, a 2-car garage, and a full basement ready for your vision.

At just under $270K in the Grand Ledge School District, homes this updated don't last long.

[Read the full story and see why this one's special →]

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