Dress: ℅ eShakti, Anthropologie Sunnies, Madewell Belt
Tuesday, October 14, 2014
eShakti, a site where you can customize your size and how you want your item to look. Categories such as length, sleeve style, neckline can all be changed to give you a tailor made garment perfect for you. I love this dress for the colors, pattern and the way it flows when I spin.
Tuesday, August 12, 2014
Today is my last day off before I head back to work. I didn't really get a "summer" this year as once I was done with the school year, I had one day off before teaching summer school. This year, two weeks was enough time for me to clean out my closet and sell/donate half of my clothes, tidy up the house, make it to the beach once and a pool, finally complete The Sopranos and binge watch two seasons of House of Cards. We are also currently dog sitting my husband's dog, Jazz, who stayed living with his mother when we got married. So technically, my summer was filled with dog days (you can find the original meaning of the phrase HERE). I have pretty much been living in all white the past few months and with the purging of my wardrobe, I made sure to keep simple staples with clean lines.
Cheers to the end of my dog days of summer!
Tuesday, July 15, 2014
Like everyone else living in Los Angeles, I love going to my local farmer’s market and getting seasonal fruits and veggies to inspire my culinary adventures. During my last visit, the scents of sweet nectarines were so enticing that I couldn’t resist buying a few too many. In sticking with my theme of seasonal living, I made a few summer cocktails to enjoy on the porch with my husband in the summer evening breeze. Check out a few of my other Nectarine Farmer's Market cocktails at CGC Daily.
Ingredients: (serves one)
Sprigs of fresh thyme
2 oz Gin
½ oz St. Germain
Directions: In a shaker, muddle the nectarine slices with one tsp of sugar, a sprig of thyme and a splash of water. Add lime, gin, St. Germain, some ice and shake. Strain and serve in a mason jar with ice, top with a splash of club soda and garnish with a slice of nectarine and sprig of thyme.
Monday, June 30, 2014
Lately all my time has been divided between planning/teaching summer school and rearranging my home. I am focusing on getting organized (something I struggle with at home) and getting rid of things I do not need. In addition, when I have been purchasing any new clothes, I am making sure that they are items that are simple staples that will last through seasons. This dress fits that description perfectly and is my favorite summer piece with it's simple lines and timeless look.
|Zara Dress, Swedish Hasbeens Clogs, Madewell Sunnies, |
Anthropologie Bag, Yanessa B necklace
Monday, June 9, 2014
Lately I have been on a bit of a spending freeze as we had some car problems a couple of months ago that cost us more than we would have preferred to spend on a car and we are taking a very budgeted mini-vacation in a week to NYC! But when I popped into Urban a few weeks ago and saw this dress, I had to get it. It is perfectly 90s, reflects my current obsession with roses, the fit is so flattering and when I look at it, Lovefool by The Cardigans plays in my head. It is the perfect dress to throw on for any occasion (even walking Finn around the neighborhood) and will most certainly be a summer staple.
|Urban Renewal 90s Strappy Dress, Seychelles Sandals, |
Madewell Indio Sunnies, Anthropologie Bag
Tuesday, June 3, 2014
All via Pinterest
Friday, May 23, 2014
Last week we had a post-Mother's Day celebration lunch for my mother-in-law and she asked what dish I would like to bring. She was going to have BBQ chicken and pasta salad and I wanted another side that would compliment the spread and an additional option for my now vegan husband to eat. I love a good coleslaw that has a bit of a kick and some tang, so I used a basic vegan coleslaw recipe and added some ingredients to make it my own. The result was delicious and I'm so glad I made enough to use the two days following to compliment our meals at home. I may make some more this weekend for a Memorial Day BBQ.
Ingredients:heads of cabbage (purple and green)
3 jalapeños (seeded and chopped)
3 juicy limes
dashes of celery salt and onion powder
1/3 cup EVOO (extra virgin olive oil)
3 tbsp whole grain mustard
1/4 cup apple cider vinegar
1 red bell pepper thinly sliced
Chop the cabbage (to see how to best chop, go HERE) and all other veggies. Add everything together in a giant mixing bowl and season with salt and pepper. Marinate in the fridge for at least 2 hours before serving.
|Served the next day with vegan avocado burgers.|