Between near constant tossing, turning, and checking the clock – I think I only slept for a total of 4 hours last night. I was too excited to sleep!



I have been a hot mess for the past week, trying to keep it together while Ben was in Brooklyn with friends, and I was…not in Brooklyn with friends.


Originally we were both supposed to go on a trip this week – him with the boys and me with the girls – but my trip fell through, while his went on as planned.


On one hand it was miserable with him gone, but on the other hand I was happy he was having an epic trip, which included a chance meeting with ?estlove in a bowling alley (…) from which he might never recover.


It’s important as a married couple to have your own friends, in addition to mutual ones, and do your own thang once in awhile – but that doesn’t make it suck any less when they do and you MISS THEM LIKE CRAZY.


I am SO glad he’s home, and made a manly man meal for dinner to celebrate his return. Slow Cooked Ribs & Roasted Brussels Sprouts!


The recipe for these slow cooked ribs is from Mmm is for Mommy, and is legit.


A meaty rack of baby back ribs was seasoned with paprika, brown sugar, salt, pepper and cayenne pepper, then slow cooked in sweet bbq sauce.


6 hours later it was literally falling off the bone.


After reducing the cooking liquid ’til it was thick and bubbly,


the ribs got a nice thick coating, and were popped under the broiler for a few minutes to develop a thick and chewy crust.

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Waiting for them to get cool enough to handle was pure torture!


These ribs were unbelievable. Tender, meaty, and that broiled glazed coating was the stuff dreams are made of. I kind of want to put it on, uh, everything!


The Wallace Farms ribs I used were top notch, per usual, and there were zero leftovers. :)


On the side, I roasted up some brussels sprouts (they’re baa-aack!)


These are still going for nearly $4 a pound at the regular grocery store, but I found a big bag of ’em at Trader Joe’s for just over $2! :D


After trimming and halving the sprouts, I tossed them with extra virgin olive oil, salt and pepper, then roasted them for 12 minutes at 425 degrees.


After flipping the sprouts, I jacked the heat up on the oven to 450 degrees and let ’em really sizzle, for 12 more minutes.


I literally cannot take in my soul how delicious roasted brussels sprouts are.

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I have to limit myself to a certain amount and pack away the rest, because I WILL eat the ENTIRE batch.


Crispy, salty, chewy perfection. Gahhhhhyum. :)


We are full and happy. So happyyyyy….together!!!!


(Yep, still listening to my BeatlesPandora station!)

Ok, off to go hang with my man – goodnight!!

PS thank you, thank you, thank you for all your advice regarding new countertops! Seriously – soooo helpful! :)