Fall Fashions

I am looking forward to Fall weather and the beautiful fashions that go along with the cooler weather. I live in Arizona, so Fall weather is not going to be here for a while! But we are traveling to Paris in October on a wonderful trip we earned with our company, so I will be able to wear Fall Fashions there! I can’t imagine a more fabulous place to bundle up! I am so excited about our trip, I will definitely share Paris in a future blog.

I have to admit I love black, and I have read that it is very Parisian! So you will see quite a few Fall Fashions on my blog today in black. 🙂 I hope these photos inspire you for your Fall wardrobe as much as they have me! Pinterest is a great place to find different ideas for everything and today its Fashion for me! Enjoy!

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ee2c702569e60eef9a218d9dabf98612 71843641c260e9d42808f7477958eec8 a749f8a8238fa8d2cb9c630835dd87e7 de7f8d96934f6ac4fbe8f7b3bfc52d44 139016cc7db3780cd911d2a9c5348192 932775d218c00a5f06fe26c0c9acff87 d6dbc9951073d2c9fd4a61ec27a3e7a3 0ef990e730d62f32651561c733a03bef“Fashion changes, but style endures.” 
― Coco Chanel

Slow Cooker Pork Tacos

I love Mexican food! I grew up on my Mom’s version of Mexican food and I am kind of a snob because of it. My Mom only made homemade everything, so I was spoiled with some good food. Through the 24 years of my marriage I have tried to only feed my family homemade food. I did try the quick packaged stuff early on, but yikes it is not the same! I found this yummy slow cooker pork to go in my Homemade Flour Tortillas. I hope you enjoy it as much as my family does.

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Slow Cooker Pork Tacos

Ingredients

3 whole ancho chiles

3 whole pasilla chiles

4 cloves garlic, unpeeled

2 to 3 chipotles in adobo sauce

1/2 medium white onion, roughly chopped

3 tablespoons extra-virgin olive oil

2 tablespoons honey

1 tablespoon cider vinegar

Kosher salt

2 teaspoons dried oregano, preferably Mexican

3 3/4 cups low-sodium chicken broth

4 pounds boneless pork shoulder (untrimmed), cut into chunks

Freshly ground pepper

2 bay leaves

1 cinnamon stick

Corn tortillas, warmed, for serving

Assorted taco toppings, for garnish

Directions

Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3

tablespoons water. Microwave on high until soft and pliable, 2 to 3

minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles

and garlic to a blender.

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Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1

tablespoon salt and the oregano to the blender; puree until smooth.

Heat the remaining 1 tablespoon oil in a large skillet over high heat;

add the chile sauce and fry, stirring, until thick and fragrant, about 8

minutes. Pour in the broth and reduce until slightly thickened.

Season the pork all over with salt and pepper and transfer to a large

slow cooker. Add the bay leaves and cinnamon stick, then pour in the

sauce. Cover and cook on high until the meat is tender, about 5

hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour

45 minutes at 350 degrees; uncover and cook 30 more

minutes.)

Discard the bay leaves and cinnamon stick. Shred the pork with 2

forks; season with salt and pepper. Serve the shredded pork in the

tortillas, along with toppings.