Greetings. Can you believe it’s almost August? I surely can’t…This year has been eventful, to say the least. I got so many requests and comments on the Instagram post of my kitchen window makeover that I decided to go more in detail on the project. If you’ve been following me for a while, you will know I’m an avid DIYer; not just because it saves us money, but I’m also somewhat of a control freak. We have dealt with numerous contractors since the purchase of our home, and every project seemed to have its own ups and downs. For that reason, I always try to do any project myself.
I remember when I did my 1st viewing of our home, the realtors and I were so impressed with all the natural lighting that came through the house. Well fast forward… little did I connect all the dots–natural lighting, windows, electricity cost, and the window treatments cost. I recall vividly getting my first estimate for window treatments for our living rooms; it was ~$5000, and I thought immediately I was in the wrong field of work. Now, if that was all that I needed to do I probably would have taken the deal, but will all the windows I wanted to cover I set out on a mission to make my own window treatments.
Our kitchen window treatment was one of the eyesores on the list of windows to redo. It still had the original 1979 window blinds from when our home was built. How do I know??? The owners left us the original house plans along with a box of files, and the receipt to the blinds was in it. This window was high on my list to revamp, but unfortunately, it took me almost 4 years to tackle.
Designer Tip: For a window larger than 48” wide, I would opt for multiple Roman shades.
Here’s to another project down during COVID-19. Follow below to see the work and transformation. What project will I tackle next? Please follow along with me see by subscribing to my newsletter or channels (@omniley).
Trim fat from pork roast and cut into 4 same size chunks.
Season pork roast chunks well with Magic Rub.
Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
Once the pork is seared and removed from the pot, press cancel and add, chicken broth, orange juice, and brown sugar to the pot. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add Worcestershire sauce and liquid smoke.
Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure the vent is set to sealing. Pressure cook/manual on high pressure for 1 hour and 30 minutes. Then let the pressure release naturally until pin drops.
Remove pork and place in a large bowl and shred with 2 forks. Hold reserve juices for later.
Place shredded pork back in the pot add your favorite BBQ sauce, some reserved juice, and cook for 20 more minutes.
Serve it up! We love coleslaw or Homemade French Fries with ours.
Greetings! I made this margarita last weekend and when my husband said it was the best drink he has had next to the Blood Orange Old Fashioned with Whistlepig and Luxardo cherries from Stabs you know I had to share the recipe with you.
I’m typically a fruity and cute drink lover and he is totally the opposite. Oh but with this drink our flavor profiles finally aligned. The hints of watermelon help calm the jalapeno and tequila, oh but you still know they are there! Trust me.
We haven’t been to a restaurant for take-out or dine-in since March of this year…we have definitely been missing our fancy drinks from some of our favorite mixologists. Since we are still social distancing I will have to continue with the bar duties.
If you aren’t a fan of spicy drinks then you can ditch the jalapeños and they’re just as delicious. Cheers!
RECIPE TIPS: Use fresh watermelon
We used Triple Sec other options are Cointreau, Combier, Pierre Ferrand Curaçao, and Grand Marnier (any orange liqueur)
This Mississippi Mud Pie is such a creamy and decadent dessert. I gain pounds just looking at it. This luscious dessert has a nutty crust, a cream cheese layer, then a chocolate pudding layer, topped with whipped topping, and a ton of pecans.
This pie is also known as Chocolate Lasagna in some places. The name “Mississippi mud pie” is derived from the original dense cake that resembles the banks of the Mississippi River. Its earliest known reference in print is dated 1975. There are a ton of variations to this recipe and I opted to stay with the most traditional version.
A little history behind me making this pie, I owe it to my Aunt Maxine she use to always make this easy pie when we were growing up, and I actually don’t remember eating it at all. However, she prepared one for a family gathering and my husband fell in love with it. I think I started making this pie back in 2007 for him and unfortunately, I don’t make it too often…because it is super-rich.
Perhaps the best part of the pie “The Crust”!
Its S-O G-O-O-D! Are you ready to join the mud pie bandwagon? Omniley