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I read an article recently about the impact our clothing choices have on our world. It was pretty eye opening. I generally knew that some choices were better than others, but I didn't really know why. Honestly, I lived most of my life without even thinking about the environmental impact of my clothing choices. Until recently, it didn't even cross my mind. I read another enlightening article about how clothes are potentially polluting the food supply. Love microfiber fleece? We do too, but the fibers have been found to pollute water and marine life.
Over the last year or two, I've noticed a cultural movement towards being more intentional in how we live and the choices we make. Maybe we should be more intentional concerning our clothing choices too and the impact that those choices have on textile workers, farmers, farmland, and now even the water supply. We should consider our overflowing closets too and make intentional choices based on what we really need and will wear again and again.
Luckily because of companies like PACT Organic it is getting easier to find clothing that is better for both us and the planet. PACT Organic uses organic farming practices that don't pollute the soil or water, while working with organizations that protect the well-being of people who make the clothes.
I was excited to review several pieces of PACT Organic clothing. As you can see they sent several things to try. The packages say super soft for a reason...the clothes really are super soft.
I love black leggings and have worn them for years and my new PACT Organic leggings are both soft and strong. I love that they are thicker than many of the leggings I have worn and stay comfortably in place. No tugging to keep them up. They are also nice and long. I am around 5' 10" and these leggings fit perfectly in both length and size.
My husband tried the boxer briefs. When I asked him how he liked them, he said he loved them and that they were so soft and supportive. This is a lot coming from him because he is really particular. I always tell him he should be in quality control or a food critic.
I LOVE my new PACT Organic light weight hoodie. First the color is the most beautiful blue stripe that goes with so many things. Second it is so soft and cozy. I have worn this sweatshirt many many times in the short time I have owned it.
As I have mentioned before, I am on the tall side and often have trouble finding shirts that have long enough sleeves. My new sweatshirt has wonderfully long sleeves, maybe because it has wrist slits for your thumbs which could come in handy if you are a runner. I haven't used this option, but love the sleeve length and coziness. I think my new PACT Organic hoodie might just be my favorite piece of clothing I have ever owned.
I wasn't sure if I would get much use out of my new PACT Organic camisole since I am nursing my 7 month old son, but it actually works well as a nursing tank. I wear a nursing tank every single day under my clothing so that my middle doesn't show when I lift my top shirt to nurse. What I like about this tank is that it is supportive enough to stay in place, but stretches enough to make access for nursing. The fabric is really soft, stretchy and supportive all at the same time. It doesn't loose its shape at the end of the day like some tanks do. I have found that if worn with jeans, it tends to ride up at the waist and I end up pulling it down throughout the day, but if worn with yoga type clothes (which I wear a lot), it stays in place. You can see it peaking out from underneath my shirt in the pictures above.
Check out PACT Organic and see all the cozy, comfy styles available. You can save 25% off your order with my discount code, AtHome25. There are some really cute affordably priced casual summer dresses and adorable baby things too. I just ordered some baby things for gifts and was impressed with the ease of ordering and how quickly my order shipped.
To be honest, I am notoriously bad at making pork chops. (Notorious with my own family because I would never make pork chops for company because then they would see how dry I always make them.) In fact, I usually avoid making pork chops because it's no fun to always make them so badly. I ventured back into this scary world of pork chops because I vaguely remembered having made them good once and remembered that I had blogged that recipe many moons ago, as I passed the thin pork chops on sale in the store yesterday. I decided to take the plunge and dove into the blog archives to this buried recipe and am so glad I did.
So here it is revitalized because sometimes you feel like thin buttery perfectly crispy and juicy pork chops.
Since we're talking crispy and juicy chops that crisp right in the butter soaking in it's buttery goodness, what's not to love? These delectable little gems will melt in your mouth with these perfectly paired wine seared baby bella mushrooms.
You can also whip up these amazing chops in no time at all. There's not much to it. Simply cook pork chops in olive oil and butter occasionally flipping them to brown on both sides until done. Season with salt, pepper, and garlic powder while cooking. Then quickly saute mushrooms in butter and wine and wallah you just made an amazing entree.
Serve with a simple salad and quinoa or rice pilaf and dinner is done.
6 thin pork chops
2 T. to 1/4 C. white wine
8 oz. baby bella mushrooms, sliced
1. Heat a large skillet over medium heat. Drizzle olive oil in the pan. Add a pat of butter. Cook pork chops, browning each side. Season chops with salt, pepper, and garlic powder while cooking.
2. Set chops aside once done. Add some white wine to the skillet to deglaze scraping up any browned bits. Add sliced mushrooms and a couple of pats of butter (2-3 Tbsp. should do) and saute the mushrooms until desired tenderness.
3. Add chops back to the pan to warm topping them with sauteed mushrooms. You can turn off the heat at this point. They will warm up quickly from the hot skillet. Serve and enjoy.
We love our new home in Southern Kentucky, but as with any move, there are always people and places to be missed. One of our favorite places we wish we could have packed up and brought with us is a little unassuming Asian restaurant in Champaign, IL called Cravings. The first time we went there, it was just my husband and I on a rare night out and when we tried to order, the young woman working the counter told us not to order what we had selected from the menu. Instead she suggested two other dishes (that weren't even on the menu). One of them being crispy salt and pepper beef. Actually, I'm not sure what the real name of the dish is, but any time we go back to Cravings we always order it. Our favorite girl behind the counter always knows what we want. I wish I could remember her name because she is awesome!
If you ever find yourself in Champaign-Urbana, IL and craving some great Asian food make your way to Wright St. and settle in (if you can find a seat) with a cup of hot tea (free on tap) for a unique, authentic, and delicious dining experience.
Since this is one of our favorite meals, I tried recreating it a year ago for Valentine's Day. We had just moved and I thought it would be fun to create new memories with one of our old favorite meals. Plus, we always have something special on holidays to celebrate with the boys. It was a hit so I made it for Valentines Day again this year.
It's really a simple recipe. I have been making it from some notes I jotted down in a spiral notebook just over a year ago. You can buy beef for stir-fry in your grocery store to save yourself a little time if needed (It is pre-sliced beef). For the best flavor, I would use fresh ground salt and pepper. I use a pink Himalayan salt grinder that can be purchased at the grocery.
You will love this flavorful combination of crispy savory beef with slightly sweet peppers and onions cooked tender crisp. Delicious over a bed of hot rice or alone.
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1 lb. steak sliced into 2-3 inch thin strips
1 egg white
Flour for coating meat
Fresh ground salt & pepper
Peanut oil or other frying oil
2 T. butter
1 - 2 green bell peppers, coarsely chopped
1 sweet onion, coarsely chopped
Cooked rice for serving
1. Toss meat with egg white, then coat in flour. Put meat out on a large cutting board and generously salt and pepper.
2. In batches, fry the battered meat in hot oil in a deep skillet or wok. Salt and pepper each batch again after frying. Set meat aside. Drain oil from pan.
3. Add 2 T. butter to the pan and stir-fry bell peppers and onions for about 2 minutes, seasoning with salt and pepper. The vegetables should still have some crispiness.
4. Add the meat back to the pan with the vegetables to warm. Stir to combine.
5. Serve with rice.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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