3 Ways to Wear a Poncho and Artichoke Rice Salad Recipe

STRIPED PONCHO - Cejon Accessories (Thrifted)
FLARED JEANS - J Brand
WHITE TANK TOP - Old Navy
STRETCH BELT - gifted from White Elephant exchange
NAVY/RED/PINK HEELS - Charlotte Russe

Thursday is always trash day in our neighborhood and one of Princess Sparkles' favorite things is to wave at the garbage man and watch him dump our bins into the back of his truck.  She even told me, "I want to be a garbage man when I grow up." 

I decided to wear my thrifted poncho today since it's "Thursdays Are for Thrifters" over at Spunky Chateau.  I saw the colors and the fringe on this and knew I had to have it.  I wasn't exactly sure how I'm supposed to wear it, so I tried it a few different ways.  The only bad thing about this is it's not easy to clean.  I hand washed it and so much red dye came out that I probably could've dyed an entire dress with the leftover water!

I love going thrifting.  Not only is it an inexpensive way to get my shopping fix, but you can actually get some really unique pieces!  And although someone else might consider an item of clothing "trash," to you it could be the best thing ever!

*** DISCOUNTS:  GAP has 40% off everything in store for Memorial Day weekend.  Nordstrom's semi-annual sale for women and kids is going on now.

I also wanted to share a recipe.  I made a quick and easy one dish dinner that looks fancy but is so simple! 

ARTICHOKE RICE SALAD

INGREDIENTS:

1-16oz can of marinated artichoke hearts (save liquid)
1 lemon (medium size, juiced)
2 cloves of garlic, minced
salt and pepper to taste

3 cups cooked white rice (I use calrose/japanese short grain)
1/2 cup sundried tomatoes (you can use fresh tomatoes too but seed them)
1 cup green onion, chopped (or red onion if you like it strong)
1-6oz can of black olives (I mixed with green spanish olives too)
1-7oz can of tuna, drained (or you can replace with chicken if you don't like tuna)
1/4 cup nuts (I used slivered almonds which I roasted, but you can also use pine nuts)

DIRECTIONS:

In a bowl mix together artichoke liquid, lemon juice, garlic, salt and pepper.  Add in the remaining ingredients and gently mix.  Let sit for 30 minutes at room temperature, then cover and chill in refrigerator until serving.