Ripped denim has a special place in my closet heart since its relaxed vibe perfectly counteracts the structured fit of my usual blazers and blouses. Although these new Madewell favorites are technically supposed to be cropped, they fit my short legs perfectly and may be the most comfortable denim I’ve ever wiggled into. When paired with this season’s favorite cardigan length, a floppy hat, and a simple tee the denim look becomes more bohemian flair than simple everyday wear.
What’s your favorite way to dress up your ripped denim?
Coleslaw is not my favorite. In fact it is way at the bottom between pickles and pudding. But when it tops a pulled chicken sandwich dripping with barbecue I become all game. You can’t load it high enough. The crunchiness and sweet tang adds just the right amount of flavor and texture to a saucy sandwich. This combination of recipes now sits at the top of my list.
2 pounds boneless, skinless chicken breasts
1 cup BBQ sauce (prefer Sweet Baby Ray’s)
1/4 cup Italian dressing
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
salt to taste
In a measuring cup or small bowl, whisk together the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce. Season each chicken breast with a pinch of sea salt and place into the Crock-pot, pouring the barbecue mixture on top. Cook on high for 3-4 hours. Serve the chicken whole or shredded with coleslaw on the side or top.
16 ounce bag coleslaw mix
2 tablespoons diced onion
2/3 cup Miracle Whip
3 tablespoons vegetable oil
1/2 cup sugar
1 tablespoon white vinegar
1/2 teaspoon kosher salt
Stir together coleslaw mix and diced onions in a large bowl. In a measuring cup, whisk together Miracle Whip, vegetable oil, sugar, white vinegar, and salt; pour over coleslaw and onion mix and stir until well combined. Let refrigerate for a few hours before serving.
October was an exciting, busy month consisting of lots of visitors, moving into a larger apartment, and fall arriving. There was something about the change of seasons that not only brought cooler weather and colorful trees but also a change of direction, attitude, and purpose. I’m thrilled to finally be succumbing to my need for a creative outlet and be back in the world of blogging. Happy November everyone.
1. Update 2014 scrapbook through October
2. Mail one just because care package
3. Finalize and order Christmas cards
4. Sign up for an instructional class (i.e. cake decorating, sewing, flower arranging)
5. Implement a daily vitamin regimen
6. Get sweaty at least two times a week (7/8)
7. Attempt Hummingbird Bakery’s Apple Pie recipe
8. Plan a two-day getaway to Vancouver to see this guy perform (would love suggestions)
9. Setup the 30th birthday savings account for completing this list
10. Weed through workout clothes and the closet to donate items to Goodwill
1. The ironic colors of Lake Blanca
2. Considering my dad has been proudly sporting the salt and pepper look since his 20s, the need for this product was inevitable
3. By purchasing an indoor plant light we have officially been deemed true Seattleites
4. The easiest farmer’s market outfit and my go-to as of late (scarf/bag)
5. My three favorites playing at our favorite park
6. Celebrating Oktoberfest in the cutest town
The search for shoes perfectly fit for dog walking, market strolling, and errand running has been a long one. I know the main criteria: comfortable and versatile. BUT do I want to go sporty, basic, or bright and colorful? Help lead me in the right direction! Or maybe I just get one of each? Justin would just love that solution.
My new favorite Mexican restaurant serves eye-rolling, grunt inducing carnitas so I decided to attempt to replicate them at home so we didn’t have to show our faces in there AGAIN this week. We even got fancy and experimented with different topping combinations with the pineapple and salsa being my absolute favorite. We will definitely be making these again since my slow cooker basically did all the work for me. Who doesn’t love coming home to a house/apartment basking in the smell of a dinner you haven’t slaved over? I know I do! It’s like having an inexpensive personal chef. What is your favorite way to finish off carnitas?
1 (2-3 lb) pork roast
1 can (15 oz) enchilada sauce (I used red)
1 cup salsa
1 onion, chopped
1 tablespoon garlic
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon paprika
1 tablespoon brown sugar
tortillas and toppings (optional: guacamole, sour cream, cheese, pineapple, salsa, lettuce)
Place roast in a slow cooker sprayed with non-stick cooking spray. In a bowl, combine the remaining ingredients and then pour over the roast. Cook on LOW for 8-10 hours or HIGH for 5-6 hours (I would recommend the low setting). Remove the roast from the slow cooker when and shred using two forks (it should fall apart pretty easily). Cover a large baking sheet with foil and spread the shredded meat on top of it. Pour about 1 1/2 cups of the liquid from the slow cooker over the meat. Broil the meat for about 5 minutes, until it starts to caramelize around the edges, flipping once during this time. Serve the meat on tortillas, in burritos, enchiladas, salad or make nachos. Top with your favorite toppings. We used warm tortillas and guacamole, pineapple, sour cream, salsa, spinach, and cheese!!