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I'm 5ft 5 1/4 and I find a lot of dresses are made for taller women. I guess the advantage of just below knee length is you can dress it up or down and always look classy. I'd have put your hair in 2 plaits, given you some black tights and some doc martens or similar tramping boots and made you run around the bush or the hills to photo you for an unofficial portrait pic. the colours of the dress suit you so well and a bit of light and shadow would be very arty.
I'd have put your hair in 2 plaits, given you some black tights and some doc martens or similar tramping boots and made you run around the bush or the hills to photo you for an unofficial portrait pic. the colours of the dress suit you so well and a bit of light and shadow would be very arty.
I've been getting some good comments from the family lately, just in time to stop me giving up on them ever going Primal.
DD and I were eating leftover lamb chop for breakfast but my husband has already had muesli. Trying to decide whether to eat his share or save it for his lunch. He wasn't bothered either way, quote "It was delicious but all the food in this house is delicious". Aah, makes me feel all warm and fuzzy.
Then last night he ate seconds of my bacon-wrapped chicken breast, and today got me to cook him two extra eggs at lunch today. This is much much more protein that he usually goes for, I am happy to see.
As for my dd, she conceded that last night I finally made mushroom edible!
I would love to know how you made mushroom edible. Both of my kids think they are terrible even though hubby and I love them.
I think it was good luck. I just threw some in the roasting dish with my bacon-wrapped chicken breasts. By the time they were cooked and the juices (tomato paste, pesto, cheese, bacon grease) had dribbled out and flavoured the mushroom so you could not really taste the actual mushroom any more. Even then, she only ate one slice of mushroom, lol.
Hannah, I like those too, thanks for reminding me about them.
I made BUTTER! Not much, but still. I just scooped about a cup of cream off the top of 2l of milk that was sitting in the fridge for a couple of days and whizzed it in the blender. It kind of went thick and thin, so I Poured off the thin buttermilk and clumped the thick lumps together into one dollop of butter with a bit of salt. The only thing is it is white, not yellow.
Now I'm wondering why the butter we buy is yellow, or why mine isn't? It was fine for frying mushrooms in and drizzling over my cooked veges.