67. Smoked Portobello Mushroom Tacos with Cabbage, Corn, Red Pepper, and Tomato Salad, Peanut Sauce, and Lime Aioli

This post contains affiliate links to support my blogging addiction!  

This is one of those recipes that was a direct result of having ingredients in the refrigerator that were just begging to be used!  In this case, they were portobello mushrooms and corn on the cob (just one ear).

I'll admit it.  This is a weird one.  I was really craving crunchy taco shells, so that's what I used.  If there is a flavor profile, it's slightly Asian.  I guess.

So, how does one justify using crunchy corn shells with soy sauce and peanuts?  That's definitely unusual.  Well . . . just add some corn to the salad/slaw and make the out-of-place corn slant a purposeful choice, right?  That's exactly what I did.

For this recipe, I did use one piece of special equipment - my trusty stovetop smoker!  I couldn't NOT smoke the portobello mushrooms.  They're so good that way!  How does that fit in, though?  Is the smoke going to overwhelm the peanut dressing?  (Spoiler - it didn't!)

If you don't have one, don't worry - you can still make this!  You can roast the mushrooms in a 375 degree oven for about 15 to 20 minutes (and maybe add a shake or two of liquid smoke with the oil).

As I've said before, I would highly recommend getting a stovetop smoker if you don't already have one!  Click here if you'd like to read a more detailed review of the Cameron smoker (the brand that we have and love).  It's awesome!  It's not just for meat.  I was a vegetarian for about 8 years and I was always amazed at how completely this smoker could transform the flavor of a simple onion or an ear of corn.  Give it a try - it's worth the price!  Here's a link to buy it from Amazon:



It's very easy to use, too.  Trust me - it's a great product!  :)

These came together quite nicely.  As I said, they were a little unusual, but I loved the crunch of the shells and the combination of smoky, savory, and fresh flavors in the mushrooms and salad.  I always like some kind of creamy element in a taco, so I also included a lime aioli.  It added a little bit of spunk and yet another layer of flavor!  If you wanted to make these tacos vegan, all you'd need to do is use Veganaise instead of the regular mayo!

Here's the recipe:

Smoked Portobello Mushroom Tacos with Cabbage, Corn, Red Pepper, and Tomato Salad, Peanut Sauce, and Lime Aioli

Makes about 8 or 9 tacos, or 2 to 3 servings

Ingredients:

For the smoked mushrooms:

2 large portobello mushrooms, stems removed
1 tbsp. olive oil

Salt and freshly ground pepper to taste

For the cabbage, corn, red pepper, and tomato salad:

1 tbsp. olive oil
1 medium to large ear of corn, kernels cut off of the cob

1 small garlic clove, peeled and pressed through a garlic press or finely minced
1 tbsp. natural peanut butter
1 tbsp. tamari or soy sauce
Juice of half a lime 

1 and 1/2 cups coleslaw mix (or just shredded cabbage)
1 red pepper, roasted, peeled, seeded, and chopped
1 Roma tomato, chopped
2 scallions, thinly sliced
1/3 cup chopped cilantro

Freshly ground black pepper to taste

For the lime aioli:

1/2 cup mayonnaise (You can use vegan mayo if you wish.)
1 small clove garlic, peeled and pressed through a garlic press or finely minced
1/4 tsp. finely grated lime zest
1 tbsp. fresh lime juice
1/4 tsp. salt
Freshly ground black pepper to taste

8 or 9 high-quality crunchy taco shells (I used the shells from our local Food City.)

Chopped roasted/salted peanuts, for garnish

Instructions:  

1.  Cook the mushrooms:  Brush the mushrooms with the oil and sprinkle generously with salt and pepper.  Cook in a stovetop smoker over low heat for about 18 minutes (start counting when the smoker starts smoking) or until tender.

(Alternately, you can roast the mushrooms in a 375 degree oven for about 18 minutes or until tender.)  Allow to cool slightly.  When cool enough to handle, cut the mushrooms into strips.

Cover to keep warm and set aside.

2.  While the mushrooms are smoking, start the salad:  Heat the olive oil in a medium skillet over medium-low heat.  Add the corn kernels and cook and stir until no longer raw but still al dente, about 3 minutes.  Season with salt and pepper to taste.  Remove from the heat and allow to cool.

3.  While the corn is cooling, make the aioli:  Place all of the aioli ingredients in a small bowl and stir until well-combined.  Taste and adjust seasonings if desired.  Cover and set aside.

4.  Finish the salad:  When the corn has cooled, place it and all of the other salad ingredients in a medium bowl.  Toss until the dressing is smooth.  Taste and adjust seasonings if desired.  Cover and set aside.

5.  Heat the shells:  Place the shells on a baking sheet.  Toast briefly (a minute or two) in a 350 degree oven until hot and fragrant.  Watch them - they can go from toasty to burned pretty quickly!

6.  Assemble the tacos:  For each taco, place a shell on a plate.  Place a couple of mushroom slices in each shell.  Top with a generous amount of the salad.  Drizzle on some of the aioli.  Sprinkle with the chopped peanuts.  Enjoy!  :)

I have to say, these hit the spot.  The combination of flavors and textures was just delicious.  They were great as tacos, but I could see making some kind of weird Asian-y vegan nachos out of these ingredients.  That would cut down on the shatter factor as you bite into them!  :)

Steve also enjoyed these.  I'm always glad when that happens, as he is usually the sole witness to this crazy project!  Ha ha.  He basically said, "Yeah, these are kind of weird.  They're really good, though."  I'll consider that a win!

As you can see, I used my trusty taco holders, which are very similar to the ones featured below.  With these crunchy taco shells, it does help to have something to make them stand up!



It definitely helps make the pictures turn out better!  :)

This was a good amount for two to three people.  We had three tacos each and were very satisfied.  There were several mushroom slices left and a good amount of the vegetable mixture.  The next day, I may or may not have made a salad out of the leftover ingredients and topped it with crushed taco shells.  O.O

What's next on the agenda?  Brunch tacos, I think!

Well, what do you think?  Did you try these?  What did you think?  I'd love to hear some feedback!

Thanks for reading!  :)

66. Ground Beef Tacos with Tangelo Adobo Sauce, Pico de Gallo, and Avocado

Note:  This post contains affiliate links to support my blogging addiction!

The inspiration for this taco creation came from a delicious Lamb Adobo recipe from one of my favorite restaurant cookbooks!  Actually, I was going to use ground LAMB for this, but our local grocery store didn't have any.  I was surprised.  Lamb isn't super popular around here, but they usually have some.  Oh, well.  I switched to beef!  I'm sure it would be delicious with either.

The restaurant is called Elote and is located up in Sedona.  It's one of those places that is really popular and doesn't take reservations.  It's a great opportunity for them to keep pouring you margaritas while you wait for a table, right?  :)  It can be a fun time with the right company!  Anyway, here's a link to the cookbook.  It's great - it has a lot of unexpected basics that have made it onto my go-to list.  For example - spicy cabbage (p.49) dressed in Cholula, cider vinegar, olive oil, sugar, salt, and pepper.  Who knew?  It's great stuff!  If you're a cookbook junkie like me, I would highly recommend adding this to your collection:



Anyway, the recipe in the cookbook is quite different - it involves braised lamb shanks!  I wanted to see if I could present some of the flavors (chile, citrus, spices) in a taco form with an easier (and shorter preparation).

I used a tangelo instead of an orange because I can never choose the simplest and most obvious option, but either would work.

During the last few weeks of school, I had to take a hiatus from my taco project!  There were just too many rehearsals and concerts - and too much stuff to grade.  I couldn't do it all.  This recipe is me getting back in gear!  I made it about a week ago and am just now finishing the post.  I also made tacos last night and will posting that recipe shortly.  Now that I'm on summer vacation, we can have tacos EVERY DAY!  Steve will be so pleased.  Ha ha.

34 more recipes to go - August 2nd is my projected completion date.  I'll be picking up the pace!

Here's the recipe!  :)

Ground Beef Tacos with Tangelo Adobo Sauce, Pico de Gallo, and Avocado

Serves 4 (about 8 very generous and filling tacos)

Ingredients:

For the ground beef and adobo sauce mixture:

2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1/4 cup soaking water (from the chiles)
1/4 cup dry red wine
1/4 cup fresh tangelo juice
1 tbsp. olive oil

1/2 cup finely chopped red onion
3 cloves garlic, finely chopped
1 bay leaf
1 tsp. dried Mexican oregano
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
A pinch of ground cloves
1 lb. ground beef

1/2 tsp. kosher salt
Freshly ground black pepper to taste
1 tbsp. cider vinegar

1/2 tsp. finely grated tangelo rind

For the tangelo pico de gallo:

4 small plum tomatoes, chopped
1/2 cup finely chopped red onion
1 or 2 serrano chiles, stemmed, seeded, and finely chopped
1/3 cup chopped cilantro
1/4 tsp. finely grated tangelo rind
1/2 to 3/4 tsp. kosher salt, to taste

1 tbsp. fresh tangelo juice
1 tbsp. cider vinegar

8 to 16 corn tortillas, depending on whether you want to double them up

A few ounces grated cheese of your choice (I used the same smoked Provolone that I used in recipe 65.)

Shredded iceberg lettuce

One or two avocados, sliced

Instructions:

1.  Soak the chiles for the ground beef filling:  Place the chiles in a glass liquid measuring cup.  Cover the chiles with about 1 1/2 cups boiling water.  Allow them to soak until softened, about 20 to 30 minutes.

2.  While the chiles are soaking, make the pico de gallo.  Place all of the ingredients in a medium bowl and toss to combine.  Taste and adjust seasonings.  Cover and set aside.

3.  Remove the chiles from the water.  Reserve the soaking liquid.  Place the chiles back in the glass measuring cup and add the 1/4 of the soaking liquid (reserve the rest in case you need it later), the wine, and the tangelo juice.  Blend with an immersion blender until smooth.  (Alternately, you can use a regular blender.)  Set aside.

4.  Make the ground beef mixture:  Heat the oil in a large skillet over medium heat.  Add the onion, lower the heat a bit, and cook until soft and slightly browned, about 8 to 10 minutes.  Add the garlic, bay leaf, oregano, cumin, cinnamon, and cloves and cook for an additional minute or until fragrant.

Increase the heat to medium and add the ground beef.  Cook and stir until slightly browned and cooked through, about 8 to 10 minutes.  Season with the salt and pepper.

Add the chile mixture.  Stir and bring to a simmer.  Reduce the heat to low and cook until the liquid has reduced to a thick sauce, about 15 minutes.  (If it gets too thick, you can add a bit more of the soaking liquid.  Or more wine - your choice.)  Add the vinegar and tangelo rind.  Taste and adjust seasonings.  Keep warm.

5.  While the beef is cooking, (or after, if you don't want to multi-task,) prepare the tortillas:  Heat the tortillas in a dry skillet over medium-high heat, one by one, until browned but still soft, about 30 seconds to 1 minute on each side.  As the tortillas are done, stack them on a sheet of foil.  When they are all finished, wrap them in the foil.  You can keep them warm in a 250 degree oven if you wish.

6.  When all the components are ready, assemble the tacos:  For each taco, place a tortilla on a plate.  (If your tortillas are thin, as mine were, double them up!)  Top with some of the beef mixture.  Sprinkle with some grated cheese.  Add a small amount of lettuce and a couple of avocado slices.  Finish with a healthy dose of the pico de gallo.  Enjoy!

These were delicious!  I do think ground lamb would have been even better.  Next time I make these, I'll use lamb.  I just love the way the flavor of lamb combines with the other ingredients!  Don't get me wrong, though - this beef version is not too shabby!  :)

If you're looking for spicy (hot) tacos, you may want to add more heat.  These were flavorful, but mild.  I haven't had much luck getting spicy serrano peppers these days.  You could always add a pinch of two of cayenne pepper if this doesn't do it for you!

These were very filling and satisfying.  We ate two tacos each and were slightly stuffed.  With chile-citrus goodness.  I'm not complaining!  Ha ha.

Sometimes I recycle the taco leftovers and make them into something else.  Anything to avoid eating MORE tacos.  Whose idea was this project, anyway???

O.o

Well.  I ate these for lunch the next day.  As tacos.  And I liked it.

Feel free to comment on this recipe!  Did you try the tacos?  What did you think?  Stay tuned for smoked mushroom tacos tomorrow . . ..

Thanks for reading!

65. Pork Loin and Apple Tacos with Fresh Greens and Smoked Provolone

I'm finally ready to post another taco recipe.  It's been a while, but better late than never, right?  I've gotten a little behind.  My actual job (which I happen to love but which is not writing recipes and blogging) has demanded all of my attention over the past couple of weeks.  The Taco Project has had to take a back seat (for now).  Summer vacation is exactly one week away, though, so I'll be able make up some ground soon!  I'm still planning on posting my 100th original taco recipe on August 2nd, 2016!  :)

I've been wanting to do something with pork and apples for a while now.  You can't go wrong with that combination!  I picked up a pork loin roast at the store and decided to try another braised-in-the-oven concoction.  Braising is my favorite way to cook a lot of different cuts of meat, including short ribs, lamb shanks, and pork shoulder.  It also works for pork loin!

I could have used only half of the pork (which would have been more than enough for a few people), but I just . . . didn't.  I cooked it all.  If you make this recipe as written, it will serve a small crowd.  From start to finish, it takes some time, but it's not very labor intensive.  It would be a great make-ahead dish for a party!

This is the second time I've used pork loin in a taco.  My first attempt resulted in a delicious pork and green chile taco!  I had been a little skeptical about using pork loin in the past (as I'd always found it rather dry), but I have since learned that slow cooking and a delicious sauce will help the situation immensely! 

I decided to make the rest of the recipe fairly simple - a bed of fresh greens, a sprinkle of flavorful cheese, and a little bit of cilantro!  :)

Here's the recipe:

Pork Loin and Apple Tacos with Fresh Greens and Smoked Provolone

Serves . . . 6 to 8?  (It makes quite a bit!)

Ingredients:

One 4 lb. piece of boneless pork loin, cut into four large pieces and seasoned generously on all sides with salt and pepper

3 tbsp. olive oil
4 shallots, chopped (about 1 and 1/3 cups)
2 cloves garlic, minced
1 medium carrot, chopped
1 stalk celery, chopped
2 large apples (I used Honeycrisp), peeled and grated
1 bay leaf
1 large sprig rosemary
1 cup chicken stock
1 cup dry white wine
1/2 tsp. salt
2 tbsp. cider vinegar

There's no IPA in this recipe.  I was drinking IPA when I made this.  It showed up in the picture.  Ha ha.

16 to 32 corn tortillas, depending on their size and whether you plan to double them up (I would recommend doubling them up for this recipe, unless they are very thick.)

One clam-shell package of fresh greens of your choice (I would recommend sturdy and flavorful varieties!)

4 to 8 oz. (or more) grated smoked provolone cheese, depending on how much cheese you like!

Cilantro leaves, for garnish (optional)

Instructions:

1.  Start the pork:  Preheat the oven to 290 degrees.  Heat the olive oil over medium-high heat in a heavy, oven-safe pot, such as a Dutch oven.  Add the pork (in batches, if needed) and brown on all sides. about 10 to 15 minutes total.

Place the browned pork on a plate and set aside.

2.  Lower the heat to medium-low.  Add the shallots, garlic, carrot, celery, apples, bay leaf, and rosemary to the pan.  Cook, stirring occasionally, until everything is soft and somewhat browned, about 8 to 10 minutes.

Add the chicken stock, wine, and salt and bring to a simmer.  Add the pork, cover, and place in the oven.

3.  Keep an eye on the pork:  Turn it every 30 minutes or so and check on the tenderness.  The pork should cook for at least two hours, but you can let it go longer if desired.  Mine seemed tough after an hour, but was more tender around the two hour mark.  I think if I had let it go longer, it might have tenderized further.

4.  When the pork is done, remove the pan from the oven.  Place the pork on a plate, cover it, and let it rest for about 15 minutes or so.  Add the vinegar to the sauce left in the pan.  Remove the bay leaf and the rosemary stem.  With a hand blender, blend the sauce until it is fairly smooth.  The consistency is up to you - I don't mind a little bit of texture!

5.  Shred/slice the pork:  Use two forks (or a knife and fork) and pull or slice the pork into small to medium pieces.  Mine looked like this:

Return to the pork to the pan with the sauce, place on the stove over low heat, and allow the mixture to heat through.

6.  While the pork mixture is heating, prepare the tortillas to your liking.  When I am making tacos with soft corn tortillas, I heat a dry cast iron skillet over medium high heat.  I place a large sheet of aluminum foil near the pan.  I heat each tortilla in the skillet for about a minute or so on each side, or until it softens and begins to brown.

After each one is done, I place it on the foil and immediately start the next one.  I stack them on top of one another as I work.  When I'm done with the whole batch, I wrap them completely in the foil and place them in a 250 degree oven until I'm ready to assemble the tacos.  I didn't bother placing them in the oven this time, as this was basically my last step!

7.  Assemble the tacos:  For each taco, place a tortilla on a plate.  If you have thin corn tortillas, as I did, use two for each taco.  (As there in some sauce in the filling, I would definitely recommend two tortillas.)  Place a small bed of the greens on the tortilla(s).  Using a slotted spoon to avoid excess liquid, spoon some pork down the center.  Sprinkle with the cheese.  Garnish with cilantro (if desired) and enjoy!

The verdict?  Well . . . we thought these were pretty great!  :)  The sauce has a lot of flavor and was nice and tangy, but the apple isn't obvious.  When I told my husband I was making pork and apple tacos, he actually made a face because he thought they would be sweet!  Ha ha.  That's not really what I was going for.  I wanted something savory, but with bright and slightly fruity flavors - these fit the bill perfectly!  

The smoked cheese was perfect!  If you can't find it, another type of cheese would work just fine, but I would highly recommend the smoked provolone.  The rich umami flavor that it added was an interesting contrast to the bright flavor of the sauce.

I wasn't sure if the cilantro would work with the rosemary-roast pork thing I had going on, but it ended up being the perfect garnish.  It provided yet another layer of flavor and a little extra kick of freshness!  Of course, I think cilantro is good on just about everything, so I'm biased!

This made A LOT, but it was delicious, so we didn't mind too much!  The next day, we ate some of the leftover pork with rice and vegetables.  With this 100 taco thing going on, I pretty much turn EVERYTHING into a taco these days, but this pork would be good in many presentations - over rice, with potatoes . . . it's just good!

Well, since I'm behind, I'm just going to leave it there.  I need to think of another taco recipe to make tonight . . . :)  On to the next one!

Feel free to comment on this recipe!  Did you try them?  What did you think?  What should I make next?

Thanks for reading!

Stitch Fix #20 Review - April 2016

Stitch Fix Review - April 2016

Note:  This point contains affiliate links to support my blogging addiction!  :)

I know.  It's May.  Sigh.  I received this fix about a week ago, but this is crunch time for me!  In the past week, I've hosted a middle school class during their visit to our campus, successfully completed a long dress rehearsal and a major concert, and gone out into the community for a few performances at local high schools.  Fun, but . . . craziness!  Ha ha.

I'm going to get right to it, since I'm already behind the eight ball!  You're probably familiar with Stitch Fix, but if not, read on for a brief description of my history with Stitch Fix (and a couple of other clothing-by-mail services) and a short explanation of how the whole thing works:

I became a member of Stitch Fix in January of 2015, and I am definitely a fan!  My closet has improved 1000% since then.  I've found that fashion can be addicting, though.  In October of 2015, I tried Golden Tote, another clothing-by-mail service!  I may never see the inside of a mall again!  :)

If you've never heard of Golden Tote, you can follow the links below to any of my reviews and get the scoop on this other great service.  It's a little different than Stitch Fix, but I've found it equally fun!  I've gotten five totes so far, along with a couple of mystery totes.  (Those weren't quite as successful, but what can you do?)  It's addicting!  Anyway, here are my Golden Tote reviews if you're interested!  My latest one even has a link up for other bloggers!

Golden Tote Review and Link-Up - April 2016
Golden Tote Review - March 2016
Golden Tote Review - February 2016
Golden Tote Review - January Mystery Totes
Golden Tote Review - December 2015
Golden Tote Review - November 2015
Golden Tote Review - October 2015

Before I get on with Stitch Fix, I have to post one more link.  O.o

This is a little embarrassing, but there is another clothing box service called Trunk Club that I recently tried.  Why?  I don't know.  Because it was there.  That's all I can tell you.  Ha ha.  It was fun, though I ended up sending most of the items back.  Here's my review of that experience (this one also includes a link-up):

Trunk Club #1 Review and Link-Up - April 2016

OK.  Back to Stitch Fix!

To get started, you go to their website and fill out your style profile!  That gives you a chance to show your stylist your measurements, usual sizes, how you like things to fit, and the styles that generally appeal to you.  If you're interested in checking it out, please consider following my link to schedule your first fix!  (I just recently joined Stitch Fix's affiliate program, which means I get a small commission for anyone who signs up using my link.  However, my opinions are always my own and I pay for all of my own fixes!)

When you order a fix, you pay $20.00 to have your own personal stylist look at your style profile and preferences (which can include a Pinterest board).  They will choose five clothing and/or accessory items specifically for you.  They are shipped right to your doorstep!  You have three days to try the items with other things in your own wardrobe and decide if you want to keep them.  The $20.00 styling fee is credited toward any items that you decide to purchase, and you receive a prepaid shipping envelope to return anything that you don't want.  If you happen to keep all five items, you receive a 25% discount on the whole box!  You can choose to receive fixes every month, every few weeks, or only once in a while.  Here are some links to my previous reviews, if you'd like to check them out:

March 2016 - #19
February 2016 - #18
February 2016 - #17
January 2016 - #16
December 2015 - #15
November 2015 - #14
November 2015 - #13
October 2015 - #12
September 2015 - #11
Stitch Fix Keepers
September 2015 - #10
August 2015 - #9

It is possible to peek (using Stitch Fix's mobile app) at what you're getting in your fix once it has shipped.  I have to admit - in the past, I usually have.  I think I'm over it, though.  It's more fun when I don't peek!  Here's what I saw when I opened the box:

More shoes!  (I got shoes last time, too.)  Stitch Fix just recently started offering shoes, which gives me yet another reason to keep ordering fixes . . . ha ha.

I was delighted to see that I had been assigned the same stylist that has put together my last few fixes - Lauren!  I think she has done a great job for me - my last fix was probably my best ever!

Well . . . here we go!  Here's what I got:

1. Maggy London Patrisha V-Neck Dress - $108.00

When I saw this dress, I had high hopes for it.  The print is gorgeous!  I love the colors!  I'm not usually a paisley person, but I was digging the blue and the bright colors. 

It doesn't quite work, though.  The fabric is stiff, it's fully lined, and it just feels a bit too dressy.  I'm not sure when I would wear it.  

That's not the main issue, though.  The main issue is that this cute dress does not look cute on me.  Ha ha.

My husband looked at me and said, "That dress makes you look twenty pounds heavier."  

O.O 

You might think those would be fighting words, right?  No.  I thought the exact same thing.  We don't always see eye-to-eye on fashion, but I knew he was right.  This dress was just not happening.  I've got quite a few dresses in my closet (and not enough occasions to wear them), so I definitely don't need to add another unless it's truly flattering.

Oh, well.  Other than being a bit too dressy, it wasn't a bad choice for me.  It just didn't work when I put it on . . . 

Verdict:  RETURN

2. THML Ami Embroidered Top - $54.00

and 

3. Eden Society Chelsie Crochet Short - $58.00

Lauren suggested trying the top and shorts as an outfit (along with the shoes that you'll read about later).

Coral/orange has become my new favorite spring color.  I love the embroidery on this top!  I'm just not crazy about the fit.  I've got several THML tops that fit just fine, but the last few have seemed just a bit small and short.  I could have kept this top, but I knew the length would bug me.

Also, I just received a lovely coral top in my latest Golden Tote shipment, so I wasn't extremely motivated to keep this one unless it was perfect.

The shorts are another matter.  Those definitely aren't perfect.  They're too small.  You can see that I was able to try them on (and they don't look too bad), but they are uncomfortably tight.  They're such great shorts, though!

I love the fact that they have a fitted waistband and zipper.  I love the crochet overlay!  Seriously, though - I'd probably have to lose 15 pounds for these to work.  I could definitely get rid of 5 to 10 sometime soon, but that's about it.

I decided to check in with Stitch Fix's customer service to see if they could send me a large.  Well, they DID!  Interestingly, they don't seem much bigger than the medium.  They're a bit better, I guess, but still on the tight side.  I think I'm going to take a chance, though.  I can wear these on a skinny day, right?  These shorts are so cute and I don't have anything like them!  I'm going to keep them!  :)

I think they will be a great addition to my summer wardrobe!  :)

Verdict (top):  RETURN

Verdict (shorts):  KEEP (with size exchange)

4. Dolce Vita Delila Open Toed Leopard D'Orsay Flat - $90.00

I love that Stitch Fix is now sending shoes!  I received a pair of Dolce Vita polka dot flats in my last fix and I love them!  I was happy to receive another pair to try.  I love the combination of leopard and coral.  The shoes are a perfect match to the shorts and top that I received!

There are several things about these shoes that don't work, though.  They're a little big.  (I've since changed my preferred size from 10 to 9.5 in my style profile.)  I don't like the thick criss-cross straps at the front.  I don't know.  They seem a little old to me - like something someone twenty years older would wear.  Hmm . . .  It's probably just me.  

Also, they're quite distinctive.  I don't think they would work with as many outfits as the polka dot flats will.  There are just too many cons for the price.  I can see why Lauren chose them - I love leopard and coral!  I know Stitch Fix is great about size exchanges, but I don't love these shoes enough to ask.

Verdict:  RETURN

5. Mavi Irvington Split Neck Top - $68.00

I love the pattern and the colors of this blouse, but everything else just doesn't work.  Right out of the box, I thought it looked too big.  It kind of fits, but the cut seems very boxy - I hate shirts like that.  Also, it's a bit tight in the arms and shoulders.  That seems odd, especially considering how baggy it is everywhere else!

The fabric is very sheer, flowy, and drapey.  I hate how the little flaps at the neckline won't stay up.  That's a deal breaker for me - it would constantly bug me.  I know that about myself!  Ha ha.  It does look great with the blue pants from my February fix, though!  :)

Again, this wasn't way off.  Lauren really pays attention to what I like.  It was . . . close.

Verdict:  RETURN

So . . . that's that!  I'm pretty happy with the shorts, even though I might need to skip a couple of beers now and then to make them fit better.  Ha ha.

Even though I only kept one item, I'm not disappointed.  I really feel that Lauren gets my style - I can see why she chose each item.  There were some great colors and patterns.  I had fun trying everything on.  Since my last fix was a 5/5, it was probably a good thing to give my credit card a break!  I am definitely requesting Lauren for my next fix and I'm looking forward to next time.

My school semester is about 10 days from being over.  I'm looking forward to super casual clothes that I can wear all summer in blistering hot weather.  Well.  I'm not particularly looking forward to the blistering hot weather, but cute clothes will help!  :)

By the way, if you'd like an easy way to check out items that other people have received, you can check out some other great Stitch Fix reviews by visiting this linkup:

http://crazytogether.com/may-stitch-fix-review-giveaway-and-link-up-36/2/

It's hosted by Maria of Crazy Together and Kinder Craze.  She received some great items this month, including a super-cute elephant blouse.  I should pin that one . . . I love elephants!  Check it out!  :)

Please comment!  Did I make the right calls?  Have you received any of these items?  What did you think?

Thanks again for reading!