Monday, October 8, 2012
Friday, October 5, 2012
Working For The Weekend
Oh, sweet weekend...I'm so thankful you're back. It's been one of those weeks where, for every item I cross off my To Do list, I have to add three more. You've been there, you know what I'm talking about. While the majority of the things I need to accomplish are work-related, there are a few recreational activities that I'm hell bent on checking off said list. Case in point, if someone doesn't take me apple picking soon, there will be consequences. You don't mess around with fall fun. Enjoy every bit of wonderfulness this weekend has to offer! And the links! See you Monday!
Hey! I know those guys!
I just...I don't even...I have no words (insert the biggest smile ever).
Halloween prep...
Passive agressive innovation. I like it.
Like.
So adorable I want to scream.
Hmm...noted...
Kind of brilliant.
These pictures!
Love those Matchbook Girls...
Hey! I know those guys!
I just...I don't even...I have no words (insert the biggest smile ever).
Halloween prep...
Passive agressive innovation. I like it.
Like.
So adorable I want to scream.
Hmm...noted...
Kind of brilliant.
These pictures!
Love those Matchbook Girls...
Thursday, October 4, 2012
The Foodie Files
Since life has been so crazy busy lately for a million wonderful reasons, my Mom went ahead and took charge of this week's Foodie Files. I've said it before and I'll say it again; her cooking is pretty much my favorite in the world...sharing her recipes is always a treat for me. This particular creation of hers is quite out of the box with wonderfully fall appropriate ingredients. She's got a real gift for flavor combinations...in fact, try this recipe and see for yourself!
Ingredients:
1/4 cup of olive oil
2 TBS of butter
2-3 cloves of garlic, diced
1 small onion, diced
3-4 figs, halved
1/4 cup of crushed almonds (I put mine in a sandwich bag and smacked them with a big spoon)
2 overflowing cups of shredded brussel sprouts
Heat olive oil and add butter. When butter is done foaming, add garlic, onion and figs. Sauté on medium for about 4 minutes. Add almonds and sauté for about 3 minutes. Add brussle sprouts and sauté for an additional 5-6 minutes. Don't over cook, it tastes great with a little crunch.
Ingredients:
1/4 cup of olive oil
2 TBS of butter
2-3 cloves of garlic, diced
1 small onion, diced
3-4 figs, halved
1/4 cup of crushed almonds (I put mine in a sandwich bag and smacked them with a big spoon)
2 overflowing cups of shredded brussel sprouts
Heat olive oil and add butter. When butter is done foaming, add garlic, onion and figs. Sauté on medium for about 4 minutes. Add almonds and sauté for about 3 minutes. Add brussle sprouts and sauté for an additional 5-6 minutes. Don't over cook, it tastes great with a little crunch.
Wednesday, October 3, 2012
Mirror, Mirror
Good heavens, I'm posting late today! Sorry about that ladies and gents. Other things I'm sorry about: that I still haven't been able to tell you my big news (I thought I'd be able to by now! I promise it won't be too anticlimactic...) and that I don't own this dress. It's simple but phenomenal...the best dresses always are.
1. Textured Wool and Silk Coat, Roland Mouret $2,915 2. Draped Silk Dress, Haider Ackermann $3,075 3. Vela Clutch, Anthropologie 4. Swarovski Earrings, Net-A-Porter $394 5. Fontanne Iridescent Pumps, Brian Atwood $350
Tuesday, October 2, 2012
Get It Together: Too Cool For School
1. Bronze Edison Pendant Light, Lowes $118 2. United States Chalkboard Map, Terrain $168 3. Vintage Portrait Painting, Etsy $60 4. Caney Ivory Pillow, Crate & Barrel $69.95 5. Copper Real Good Chair, Blu Dot $229 6. Black and White Rug, Jonathan Adler $145 7. Iron Circle Clock, CB2 $99.95
Monday, October 1, 2012
Check Me Out On Natalie Dressed!
I'm guest posting over at Natalie Dressed today and super pumped about it! Meeting Natalie (and Lauren and Sheri Ann) was one of the highlights of my Lucky Fabb experience, so I was absolutely honored when she asked me to be a part of her Love Who You Are series. Jump over there and check it out when you get a few minutes (and make sure you peruse the rest of her blog...her style is to die for).
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