Recent OOTDs (Hawaii) + Brined Meat to Grill

Here's are some late OOTDs I was able to snap from the last month or two:

Quick photo before heading to work - I always commute in flip flops or other flat sandals or flats and change my shoes at work. 

Ready to attend our friend's welcome dinner party in Hawaii! Dress: Forever 21 (old) and Sunglasses: J.Crew (old)

Baby A's OOTD in Hwaii! :)
My bridesmaid's dress for my dear friend's wedding! Dress: Adrianna Papell Embellished Blouson Gown (hemmed and shortened) in Taupe/Pink size 2.
I mentioned in the last post that it's still warm enough to grill a few more times but it's definitely getting cold quick. I also made some ribs that were brined first and they turned out really yummy. I know I mentioned a basic brining recipe back in 2014 here but this recipe is great!

BRINED MEAT TO GRILL
Ingredients:
10 whole chicken legs, 3 racks of pork ribs (spare, St.Louis-style, or baby back, each rack cut in half), or 6 lbs beef short ribs (English-cut, meaning the ribs are cut between the bones)
1 cup sugar
1 cup coarse salt
1 head garlic
Directions:
1. In a stockpot, bring 6 quarts of water to a boil.
2. Stir in 1 cup each sugar and coarse salt until dissolved.
3. Add smashed unpeeled cloves from 1 head garlic and meat; boil until cooked through and tender at bone, 20 minutes for chicken, 30 minutes for pork, and 40 minutes for beef ribs.
4. Transfer meat to a wire rack and let stand to dry, 5 minutes.
5. Heat grill for direct-heat cooking.
6. Brush meat with olive oil; generously season with coarse salt and freshly ground pepper (or sprinkly with dry rub, if desired).
7. Brush hot grates with oil and grill meat, turning a few times, until charred in spots, 5-10 minutes. Brush with barbeque sauce in last few minutes, if desired. Slice pork ribs to serve.

Leaving you with the quote of the day, "A dream doesn't become reality through magic; it takes sweat, determination, and hard work." -Colin Powell

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