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!
BEN CAME HOME TODAY!!!!
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.
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.
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! :)