Sometimes a person is just hungry, but they don't know what to cook. Everything sounds good, but at the same time nothing appeals.

If I had a house full of food and no health considerations, this is what I'd cook right now:

A nice medium-rare rib roast with the bones on it.

Salt Crusted Rib Roast

4 to 6 pound well trimmed beef ribeye roast, small end
1 tablespoon vegetable oil
2 to 3 teaspoon cracked black pepper
1 box (3 pounds) coarse kosher salt
1 1/4 cups water

Heat oven to 425 degrees. Line a shallow roasting pan with heavy duty foil. Combine salt and water and mix well. Mixture may appear dry, but do not add additional water. In a roasting pan, pat 1 1/2 cups salt mixture into a rectangle shape approximately 1/2 to 1 inch larger than the size of the roast. Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of the roast, not resting in the fat; center roast on salt layer. Starting at the base of the roast, pack remaining salt mixture onto sides and top to encase roast in salt. Occasionally, some salt mixture may fall off, exposing small areas of the roast. This will not affect cooking. Do not add water or cover pan. Roast in a 425 degree oven about 1 1/2 to 1 3/4 hours for medium rare; 1 3/4 to 2 hours for medium done. Remove from oven when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium. Remove pan with roast to cooling rack; let stand 10 to 15 minutes. Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into 1/2 inch thick slices. Tip: salt crust should be slightly thicker at the base of the roast than at the top. For easier packing of salt on vertical surfaces, use one hand to hold the salt crust in place while using the other hand to pack on additional salt to cover. Salt crust should be applied to the roast just before cooking.

Roasted Onions, Carrots, Sweet Potatoes, Red Peppers and Whole Heads of Garlic

6 Large carrots, peeled
6 Large yellow onions, peeled
6 Large sweet potatoes, peeled
6 Red peppers
6 Garlic, whole heads
Enough olive oil to coat all the vegetables
Salt and pepper to toss with the olive oil
Fresh rosemary sprigs

Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil. Toss in the carrots and boil for 5-7 minutes until they begin to soften, then remove them from the water and toss in the onions. Drain the hot carrots and toss them in olive oil, salt and pepper, then place them on a large roasting pan which has been sprayed with vegetable spray to prevent sticking. Repeat the above process with the onions and sweet potatoes. Simply coat the garlic and red peppers and add them to the roasting pan. Roast the vegetables about 75 minutes, turning them 4 times until they are well browned. (The red peppers will cook more quickly, remove them when their skins are puffy and dark and peel them. Hold them aside and reheat them with the other vegetables.) When finished cooking, the vegetables can be cut into quarters for service. The carrots are attractive cut lengthwise. Reheat in the oven with the red peppers and rosemary sprigs, and serve hot.

Pumpkin Pecan Pie

Crust: One 9 inch pie shell

Topping:
3/4 cup pecan halves
3 tablespoons butter, slightly softened
2 tablespoons dark brown sugar
Filling:
2 cups canned pumpkin
2/3 up packed dark brown sugar
1/2 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 cup whipping cream
3 large eggs
1/4 cup milk
1/4 cup bourbon or rum
Whipped cream for garnish

Heat oven to 350 degrees. For topping, chop pecans in food processor fitted with metal blade, using four 1 second pulses. Set aside. Cut butter into 3 pieces and add to container with brown sugar. Process to mix 10 seconds; scrape down container sides. Add chopped pecans and mix with 2 1 second pulses; refrigerate until ready to use.

(Heat the pumpkin in a saucepan to reduce the amount of liquid in it.)

For filling, put pumpkin, brown sugar, granulated sugar, and spices into food processor. Process 5 seconds until mixed. Scrape down container sides. Add cream, eggs, milk, and bourbon. Process to mix 10 seconds; scrape down container sides; process 5 seconds. Pour filling into crust. Bake 35 minutes. Remove from oven and spoon topping around the rim. Return the pie to the oven; bake until knife inserted in center is withdrawn clean, about 25 minutes. Cool completely on a wire rack. Serve cold or at room temperature. Garnish with whipped cream.

Oh, no danger of this all getting cooked here, but just thinking about it, I feel better.