Staying at home means avoiding the nail salon, and as someone who always smudges regular nail polish (seriously, how is it possible that they can still be ready to smear by the time I go to bed?), I have a newfound appreciation for the variety of modern manicure solutions available. I previously reviewed Ohora's at-home gel strips , which are a great option for hassle-free designs. Another option that I really like, even though I am far from a pro, is dip powder. Dip powder is essentially an acrylic powder that contains pigments or glitters. You purchase a set of liquids that can be used with the powders of your choice for a quick and clean manicure that requires very little dry time. Dip powder is easily accessible, and if you're new to dip nails in general, I'd suggest a reasonably priced option for practice. I started with the Lavender Violets brand on Amazon, which comes with a set of powders + all the liquids you need for a beginner. I did find that the l...
I always try to incorporate vegetables that are in season into our family dinners. It helps cut costs, and it keeps things interesting.
This beef stew is heavy on the vegetables. I'm trying to reduce carbs and calories, so this is heavy on the veggies, but I'm sure it would be lovely with potatoes as well.
Plus, slow cooker, crockpot, whatever you want it to call it, just throw everything in and come home to a hot, delicious meal at the end of the day. Working parent win!
This beef stew is heavy on the vegetables. I'm trying to reduce carbs and calories, so this is heavy on the veggies, but I'm sure it would be lovely with potatoes as well.
Plus, slow cooker, crockpot, whatever you want it to call it, just throw everything in and come home to a hot, delicious meal at the end of the day. Working parent win!
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Slow Cooker Autumn Beef Stew
Ingredients
- 1 lb of beef stew meat (a roast would be fine as well)
- 4-6 carrots, chopped
- 1 butternut squash, peeled and chopped into chunks
- 3/4 cup balsamic vinegar
- 2 cups beef stock (or use beef boullion and water)
- 2 tsp herbs de provence
- 1 tbsp sundried tomato pesto
The instructions are simple: throw everything into the pot and give it a stir! Cook on high for 4 hours, or low for 6. If you're home during the day, try to stir everything once or twice to ensure everything gets covered and cooked. Be careful stirring right before serving-- the squash will be very soft.
The tomato pesto gives it a nice hint of tomato without turning into an overpowering "chili" type flavor, so if you are able to get your hands on some, I would definitely try it! A few (just a few!) sundried tomatoes would probably work well as a substitution.
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