New Year, New Events!

Welp, Hello 2012, How are you? Here we are, and what an eventful beginning for me. I recently set out on an endeavor to witness the miracle of birth. Luckily, I knew the perfect candidate to willingly put her goods on display, and let me embrace the circle of life, my dear friend Leslie! What a wonderful Wednesday it was! I got to be in the room with her the whole time! What an amazing experience to witness! That was my biggest news from January! I know I'm a month behind.


So, since it's already February, let's talk about LOVE!
I become more and more mesmerized by my wonderful husband-to-be each day. He has to be one patient monkey to deal with me and my schedule, and mouth for that matter :). He has helped me a great deal to realize when to stop and take a breather. I love my soul matey.

Wifey Cook Book

Alright Bloggees.I am in full contact mode with wedding, bridal, and beyond. I am ready to be on the grind and the home stretch to gettin' hitched. I am looking for any and all things Wifey. The recipe I am posting is phenom!, and deserves an effort if you are looking for anything to test in the kitch.

Rib Roast With Chipotle Bleu Sauce

Ingredients

cooking spray
8 celery ribs
1 standing rib roast (4–5 lb)
2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground pepper
5 oz Deli soft-ripened blue cheese, cubed
3 1/2 tablespoons herb garlic butter (1/2 stick), cubed
1 cup yogurt blue cheese dressing
2 teaspoons chipotle pepper sauce

Steps

Preheat oven to 425°F. Coat medium-size roasting pan with spray. Cut celery into 7-inch ribs; lay across center of pan. Place roast on top of celery (wash hands); sprinkle salt and pepper over roast. Bake 20 minutes or until roast has browned.
Reduce oven to 350°F; cook 2 more hours or until roast is 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing.
Cut cheese and butter into small cubes. Place both in medium saucepan on medium heat; cook and stir 2–3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when sauce is bubbly. Serve roast with sauce. (Makes 8 servings.)
CALORIES (per 1/8 recipe) 750kcal; FAT 63g; CHOL 165g; SODIUM 920mg; CARB 3g; FIBER 1g; PROTEIN 41g; VIT A 10%; VIT C 4%; CALC 15%; IRON 25%