Although the Giraffalaff was geared more towards the littler kids my bigger ones had a rally fun time with it. It was easy to set up and easy to get the hang of. Paul and I had a good time playing this one with them. I left the assembly to the kids and clean up to the kids also. If I loose the box I am in trouble, the pieces will be used as swords in no time!
Thanks to MyBlog Spark you can try out these games also! One winner will win BOTH games!
To enter this contest, just leave a comment on this post telling me what your favorite game was when you were a child.
If you would like bonus entries, you can:
1. Subscribe to my blog via email subscription or RSS feed (current subscribers are eligible for this bonus).
2. Post this giveaway on your blog, Facebook, or Twitter.
Please be sure to leave one comment per entry and include your contact information if it's not easily accessible on your profile or blog.
Also, if you aren't the winner or if you want to run right out and buy these games, you can print a $4 off coupon HERE. This coupon is good for ANY Elefun & Friends game (including Scatterpillar Scramble,Giraffalaff Limbo, Elefun, Hungry Hungry Hippos, & Gator Golf) and doesn't expire until December 31st. BUT you must print it before October 31st...so print it now and save it for a great sale!
Tie kitchen string around pork in three places so it doesn't flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
Preheat oven to 375 degrees F.
Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.