Non-Scale Victory (NSV)…I painted my toes the other day. I live in Florida, and I have been wearing closed toe shoes all winter (here it is October-ish through February). I wanted to wear my flip flops but my toes were in serious need of pampering. Our budget is dictating for me not to have a pedicure at this time, so I thought I could do them myself.
Please understand I have not painted my own toes since I was in my twenties! I haven’t been able to reach my toes comfortably for a long while, and didn’t think I could be able to do it well.
It isn’t done to my nail tech’s caliber, but I would say not bad.
I ended up buying more polish at Target (for a total of $6) for future polish days. Happy toes! And, yes, that is a summer schedule of math classes that I am considering for the summer—but not sure yet!
Blessings.
I grilled them on our 
I loved these chops. I had them with some of 
I cleaned the asparagus, and took half of a slice of the prosciutto and wrapped the bottom half of the spear. Placed it in a oven safe dish (my small baker for the 
I baked them for about 20 minutes on 350 degrees. I loved how even they cooked. They turned out perfect. Crispy, nutty, and not overcooked. I will be making them again!!
I used about a 2 Tablespoons of garlic powder, paprika, ground mustard, and about a 1/8 of a teaspoon of red pepper. About 4 Tablespoons of the BBQ seasoning as well.
Trim away as much fat as possible. Sprinkle with the dry seasoning. Coat completely.
Sear on all sides in your Instant Pot, with a bit of oil.
In the bowl where I added the seasoning to the pork, I added 1 cup of Apple Cider Vinegar, 1 cup of tomato sauce, and 1/4 cup of Worcestershire. Add the sauce to the pan, and scrap the bottom gathering the bits off of the bottom. Add the pork back to the pan, and cook on Pressure Cook for 90 minutes. Manually release the pressure, and rest for 10 minutes.
Take the pork out, and reserve the sauce. Shred – this was incredibly easy – I used my slotted spoon. I added some of the juices back in. 
David loves pulled pork sandwiches. So, we got some Hoagie bread, and added some bread and butter pickles to his sandwich.
David’s plate:
He added some additional BBQ sauce to his pork, and it was amazing. My plate:
Remove from pan – do not drain pan grease. Add garlic to pan, stir well. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning. Add second half of butter to pan, let melt. Let garlic and mushrooms brown – about 4-6 minutes.
Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned. Add stock, lemon juice, and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan. Stop saute cycle.
Add chicken thighs back to pan, pressure cook for 13-15 minutes. Manually release. Check thickness of sauce, if to your liking, serve.
David’s plate served over rice.
My plate. I would like more seasoning or spices to this, but the overall flavor was wonderful.
Cut carrots into strips. Mix together all of the other ingredients in a bowl. Add the mixture to the carrots.
Toss gently to coat evenly.
Spread evenly on a baking sheet. Preheat the oven to 400 degrees, bake for about 15 minutes, then turn, baking for another 10-15 minutes or until crispy.
My plate with the shredded BBQ Chicken.
Directions:
Pat the chicken thighs dry, then season with Season Salt, Pepper and Garlic Powder. Sear chicken on both sides, and remove from the Instant Pot.
Saute the onion, and once translucent, add the cider and vinegar.
Stir, and scrap the bits from the bottom of the pot. Add the chicken and the sauce mixture then add the parsley.
Pressure cook for 15 minutes. Manually release, and remove chicken. Shred with two forks.
Add chicken back into the pot and pressure cook for an additional 7 minutes. Manually release pressure. Stir well.
My plate. I liked this. Need to get rolls for the boys, but it had great flavor, and super easy. I would also suggest serving this on chips or nachos.
It stings, but doesn’t hurt. I hate doing this, but I know it helps me.
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