I'm losing my mind over this ultimate topping!

These pickled veggies are better than any other condiment I've tried, and they are so easy to make. You might be thinking, who wants to top off their dish with pickled veggies? Trust me; this will give a sweet and tangy twist to any dish. I love putting it with a lot of food because it brings a real freshness to any dish that makes even reheated leftovers seem new.

What do you put this on specifically? 

• Chicken

• Tacos

• Steak 

• Tofu

• Burgers

• Rice Bowls

Literally any dish you can think of, or sometimes I eat it by itself!
Here's what you'll need for the quick pickled veggies:

INGREDIENTS

• 1 cup  vinegar*

• 1/2 cup water

• 1/2 cup shredded carrots

• 1/2 cup shredded radish

• 1/3 English cucumber (cut into matchsticks)

• 1/2 red onion (sliced thin)

• 1 clove garlic, minced

• 1 TBSP chopped green onion

• 1/2 tsp sea salt

• 1/2 tsp sugar (skip for whole30)

• 1/4 tsp dried oregano leaves 

INSTRUCTIONS

• Wash and dry a medium-large mason jar.

• If you’re not using pre-shredded carrots and radishes, slice them into matchsticks along with your cucumber. I use the slicer on my cheese and veggie grater/slicer to slice the radish and cut it into thin slices, then chop lengthwise into thin strips. It’s so super speedy!

• Bring water and vinegar to a boil in a medium saucepan.

• Add green onion, garlic, sea salt, oregano, and sugar. Stir until sugar dissolves and remove from heat. Allow the pot to cool for 5-10 minutes.

• Pack the veggies tightly in your mason jar and slowly pour the hot vinegar mixture over the veggies. If you’d like to enjoy them slightly al dente (vs. soft), feel free to let the liquid cool even more before adding it to the jar.

• Allow your jar to cool to room temperature, then slap on the lid and pop it into the fridge. That’s it!

• They can be enjoyed that very day and will be a bit more slaw-like and al dente at first. The longer these tasty veggies sit in the fridge, the more flavors will intensify, and the more they’ll soften up!

Want to add a little Spice? 

Add some Jalapenos or Scotch Bonnet peppers to the mix if you like extra heat.

If you make it, let me know how it turns out on my Facebook page! https://www.facebook.com/TheLawOfficeOfJulieCMoore 


Recipe & photo credit: https://peasandcrayons.com/2018/01/quick-fridge-pickled-vegetables.html

Drunk Florida man uses Taco as an I.D.

Yes, another Florida Case...I don't wanna taco ‘bout it. 

Matthew Faulker, a 30-year-old man from Jensen Beach, decided to head out for a late-night snack after a long day of drinking beer. 

Where did he end up? Taco Bell. It makes sense; who doesn't want a taco or burrito after such a blur of a night? Something about Taco Bell just hits right. Unfortunately (fortunately?), he fell asleep in the drive-thru line with his foot on the gas pedal, holding up the line behind him and continuously revving his engine for over an hour. When police arrived at the scene to wake Faulker, they asked him to identify himself.

Instead of a photo I.D., he pulls out a taco, laughs, and starts to chow down. They asked again for id, and he said "No" and offered them a taco instead. The police asked him to step out of the truck because it was clear he wasn't in any state to be behind the wheel. When Falkner finally got out of the truck, the deputies discovered that the truck was on fire and quickly used extinguishers to douse the flames.
 

Matthew Faulker's alcohol content was around .225 and.227, which is three times the legal limit of 0.08. Faulkner was arrested and sent to jail with a DUI charge as well as an empty stomach. 
 

It's 2023, and there is no reason to drive while intoxicated for food since there are so many food delivery services out there. Let's hope Mr. Faulkner calls one if he has another day of drinking and needs tacos. 

Thank You for Reading!
~Julie

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