This is the very first skirt I sewed and I really love it. It's a great color and cut, but even though I thrilled I have lost weight, I am a little sad this doesn't really fit me as nicely. You can't really tell from this picture, but the elastic bottom of my white top is basically holding my skirt up. It's one of the reasons why I chose the top. In the end it was still a bit of a nuisance. I was adjusting the skirt all day long trying to tuck it back under the top. Will and I have this little joke that we call each other whatever the subject of the day is. So all day long, he was calling me "Adjustments". He'd say, "Come on Adjustments, you're making us late for work". Yeah, we are dorky like that :-) Soooo...needless to say, this will be my last wear before I take it apart and adjust it. Here are the details of the look...
- White sleeveless wrap top - Ann Taylor Loft
- Green skirt - me
- Unisa heels - Off 5th
- Gold medallion necklace - NY & Co
For lunch today we had leftovers form last night dinner. I changed it up a tad by toasting some bread, layering fresh spinach, spooning the turkey on top the spinach, and sprinkling it with a a little cheese and a grape tomato. I had some leftover cauliflower, which was still so good.
Sherry at The Frugal Apprentice, here is my super easy roasted cauliflower...
- Preheat you oven at 450 degrees
- Cut the tops off of a cauliflower and put into a medium sized bowl.
- Add about a tbsp of olive oil and toss
- Spread the cauliflower onto a baking sheet and bake about 20 minutes.
- The tops should get brown. Flip and brown the other side for just maybe 10 - 15 minutes.
- Sprinkle sea salt to your liking.
It's a great french fry substitute!
For dinner, I went all out. I made chicken breast with 20 cloves of garlic (which is an adaptation of this recipe. I served it grilled asparagus, and maple butternut squash. Will really loved this entire meal.
For those interested, here is the recipe for Maple Butternut Squash
- Preheat your oven at 450 degrees
- Take a medium sized butternut squash and slice in half lengthwise
- Place the the halves (with the seeds and all) faced down on a baking dish.
- Add water to the baking dish making sure to cover about a 1/3 of the squash
- Bake for 30-40 minutes. The squash should be soft and skin may brown slightly.
- Remove from the oven, drain the water, and flip over the squash.
- Scoop the seeds out and discard.
- Scoop the meat of the squash and place into a medium bowl. Be careful because it will be very hot!
- Whip up the squash and add a tbsp of milk and a tbsp of maple syrup.
- Add a dash of cinnamon, garlic seasoning, and black pepper.