Tights!

Hey there lovebugs. Happy Tuesday! Thank goodness for a short week. How was your long weekend? Mine was full of sweat, packaging tape, and hangers. It was the big move in with the BF. The move itself went as smoothly as possible, with a HUGE shoutout to Bookstore Movers. Awesome guys. Now I must unpack which is probably my least favorite thing to do. I've discovered even after donating 8 trash bags full of clothing I still have enough to clothe a small orchestra. But the good news is the BF is letting me be a "closet hog" and now that it's written on the blog, it must be true.

Now, onto today. Forgive me, my mind is going at the pace of a dump truck in a school zone with its flashers on and going over speed bumps. Today I'd like to discuss tights. Fall is apparently upon us and while the temperature may not feel like it yet, it soon will, and it will soon require tights. Now I'm not going to get into the pantyhose debate because to each her own with that one- BUT I know fashion tights are something we can all appreciate.

Singer 22, Plush Full Foot Fleece Lined Tights, $35

These are my FAVORITE black tights ever. They are lined with fleece and they are not chunky. I love them for winter and fall. So cozy!

Target, Spaced Dot Tight, $7

I'm loving dotted tights this season, a great alternative to plain black

Old Navy, Basic Tights $6.50

Just what it says, basic tights. Perfect gray tone to pair with a corduroy skirt.

Fig Leafs, Argyle Tights, $7.35

Ok, wear these as your bold accessory. Nothing else chunky, bright or sparkly. Pick one bold item like these preppy tights and stay calm with the rest of the outfit.

Old Navy, Chevron Patterned Tights, $7

LOVE these! Put them with boots and its elongated leg central.

Friday Foodday

It's Friday! We made it! Let's eat!

This first recipe is from my dad- written completely by him. I'm sure you will soon understand where I get it from:

Now for those of you who thought this was just a blog for awesome food recipes and then trying to find something to fit into and wear afterwards, please. We are a full service blog. So, before the mother (actually, my Grandmother) of all Oktoberfest recipes, here’s some history just in case you ever get selected for Jeopardy. Oktoberfest was originally a big wedding reception in October of 1810 (e.g., 200 years ago) for Crown Prince Ludwig and Princess Therese of Saxe-Hildburghausen. There was a horse race and food and drink for the countrymen and women, which was so popular (who does not like free food and drink) that it was put on again in 1816 (after the Napoleanic War). In 1910, Oktoberfest celebrated its 100 birthday on the Theresianwiese, a big meadow named in honor of the princess. In some areas, it has been moved forward to September to take advantage of the weather. For the purists, it remains an October celebration.

So, with the 2 centuries behind us, let’s go for the food. Contrary to popular belief and the fact that more Alka Seltzer is sold in Munich during October than at any other time, Oktoberfest is more than just about consuming mass quantities of beer. We’ll have a special Oktoberfest beverage edition next week. But today, let’s share a recipe that defines “Oktoberfest” Pork Roast with a White Wine Sauce, or for the traditionalists, “Schweinebraten nach Winzer Art.” 10 points for the first person who can say that 5 times without needing a Heimlich maneuver afterwards. So here we go:

Nach Winzer Art" (Vinter's Specialty) usually means cooked with wine. This roast is cooked in an oven bag, reducing clean up and creating a very moist roast. The tart wine in the sauce is moderated with a small amount of cream. Plan on marinating for 12 to 24 hours before cooking.

Makes 6-8 servings, depending on size of roast.

Prep Time: 40 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 70 minutes

Ingredients:

· 2 1/2 - 3 lb. pork roast

· 2 cloves of garlic, minced

· 2 onions, chopped

· 1 tsp. salt

· 1/2 tsp. pepper

· 1 tsp. whole allspice or 1/2 tsp. ground

· 2 c. dry white wine

· 2-3 carrots, cut in rounds

· 4 stalks of celery, chopped

· 1 tsp. dried marjoram

· 1 T. cornstarch

· 4 T. cream

Preparation:

Rinse the pork roast and dry it with paper towels. Chop the onions and garlic and place them in an oven bag (such as Reynolds Oven Bags) with the roast, wine, salt, pepper and allspice. Close the bag and marinate the roast in the refrigerator for 24 hours, turning occasionally.

Pour the marinade off the roast and through a sieve, retaining the liquids. Discard the onions and spices. Return the liquid to the roast, add the carrots, celery and marjoram to the bag and close the oven bag again with the tie provided. Place the oven bag in a roasting pan at least 2 inches deep. Place the pan in the oven and roast for approximately 1 1/2 hours at 325°F or until done (meat temperature should register at least 160°F).

Remove roast from oven, snip a small hole in one corner of the oven bag and drain the liquid off into a saucepan.

Heat and reduce the liquid for about 10 minutes. Taste and add salt or pepper, as necessary. Mix the cornstarch and the cream in a small bowl and pour into the sauce to bind. Simmer, stirring, for about 10 minutes.

Remove the roast and vegetables from the bag and arrange on a platter to carve. Pass the white wine sauce.

I’m not saying that it’s not a lot of work, but it is so worth it. And besides, it’s Oktoberfest; “Guten Apetit!”

· Tip: You may also add 8 ounces fresh mushrooms, cleaned and halved, to the oven bag before roasting.

· Tip: You may choose to marinate in a different bag or a bowl (non metallic), instead of the oven bag, if you wish. Transfer the roast to the oven bag for cooking.

· Requirement: All left-overs will be sent c/o The Capital Hill Barbie

I told you! We are the same person. Thanks dad!

Spiced Pillow Pancakes

c/o Annie!

Ingredients

2 3/4 cups all purpose flour
4 tablespoons golden or brown sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon (a good pinch) ground cardamom
3 egg whites
2 egg yolks
2 1/2 cups milk
1 1/2 teaspoons vanilla
6 tablespoons melted clarified butter, plus more for cooking

In a medium bowl, sift together the flour, sugar, baking powder, salt and spices. Set aside. In a small bowl beat egg whites until soft peaks form. Set aside. In a third bowl, whisk together the remaining wet ingredients to combine.

Add the egg yolk mixture to the dry ingredients, stirring until just dampened. Some lumps are a good thing here; you are not going for a perfectly smooth batter. Add a dollop of the egg whites to the batter and fold to lighten. Once fully incorporated, fold in the the remaining egg white. Again, I do not mix to fully combine; the batter should be striped with white and tan at this stage.

While the batter rests, preheat a non-stick or cast iron griddle over medium heat. Lightly brush with melted clarified butter if desired. Ladle about 1/3 cup of the batter onto the pan. Cook until the edges become dry and bubbles begin to form in the centre, about 2 minutes. Flip and cook on the other side until golden and puffed, about another 2 minutes. Remove to a platter and keep warm in a low oven if needed. Continue until all batter is used.

Makes 20 pancakes, serving about 6.

Chicken Marsala Pasta Toss

Ingredients:

Half a box of rotini
2 tsps olive oil
1/2 cup sliced green onions
1 1/2 cups sliced button mushrooms
1 1/2 cups cooked chicken, cut into cubes
Salt & Pepper to taste
1/2 tsp dried marjoram, crushed (omitted)
2 tbs. butter
2 tbs. flour
3/4 cup low-sodium chicken broth
1/2 cup dry marsala wine

DIRECTIONS:

Bring a pot of water to a boil and cook pasta to al dente. Drain and set aside.

Heat 1 tsp. olive oil in a large skillet, cook green onions and mushrooms until tender, about five minutes. Season with a pinch of salt. Remove from skillet and set aside. Add remaining olive oil to skillet and add chicken. Season with salt and pepper and add marjoram, stirring until just warmed through, about 3 minutes. Remove chicken from pan and set aside.

Melt butter in skillet and add flour, stirring to form a roux. Cook for one minute. Slowly add chicken broth and wine, stirring constantly. Simmer sauce until bubbly and thickened. Add chicken and veggies to the sauce and heat through. Add sauce mixture to pasta and toss to combine. Garnish with additional green onion strips, if desired.

3 Day Weekend!

Hi There!

Its almost Friday, and you know what that means? You guessed right! Friday Foodday. Yes. Awesome. Great news. Send in your recipes via email, tweet or comment. Don't be shy, as long as it doesn't include tofu or pesto send it in because I bet it's delish!

Now, onto today. It's a three day weekend soon and that means comfy clothes, maybe a great Saturday night or hey Sunday night (off Monday, I won't tell anyone, get it girl) outfit. So let's review.

Canvas, Argyle Cardigan, $47.99

I love this cardi, it's preppy, it's nautical, and it would look great with jeans, a cord skirt, boots, or belted

J Crew, Glass ornament earrings, $29.99

Hellooo glam.

Modcloth, Musical stairs dress, $44.99

Perfect for running around or enjoying the beautiful day. Comfy and perfect for bright shoes.

J Crew, Classic 3/4 length stretch shirt, $19.99

I LOVE white button downs on the weekend. Casual chic and it goes with everything and if it feels to boring wrap it with this:

J Crew, Studded bar car belt, $19.99

With this, a crisp white shirt and omg pearls? love.

Old Navy, Waffle Knit Lounge Pant, $12.50

OK, normally I do NOT endorse loungewear- but it's a 3 day weekend, sleep in and catch up on your DVR in these.

Ode to the Flat

Hey there lovebugs.
Today was a day for me. It was a crappy day. A work but no feeling good about the work you're doing day. I'm sure you've been there. And don't feel alone because no amount of online shopping, 'omg I love your outfit', or cosmos is going to make it better. You just have to sit with it and learn from it. Now that's easier said than done so I'll just say it because, well, that's easier.

Today is a different sort of post, if you haven't gotten that already. No pictures today. I know, I know, lame but today is a very important day. Today is the day that we salute the flat. Wait, what? You didn't know that was a very important day? Shame on you! Women's flats should be celebrated worldwide! They should have a holiday in which everyone gets off from work and runs around in adorable flats!

Let's get down to business.

Ode to the flat.

Oh flat you sound so lame and boring, but really you are the savior of my feet. You provide comfort while making a statement. You offer less blisters while being colorful and professional. You make the work day or what will for sure be a long Saturday night so much better.

My friend asked me today to tell her why flats are sexy. And I'll tell you why- rounded toe is sweet and has an unexpected girliness that makes everyone wonder; while a pointy toe is sleek and lengthening while providing just the right amount of 'i should watch her walk away'-ness. Square toe? Well, we won't even go there, that's just embarrassing.

Yes flats don't offer the calf exercise, the perfect posture, and the want to check your own butt out in the office bathroom mirror- BUT you can run down the hallway to meet a deadline, you can go all night on the dancefloor, and you can still walk down the sidewalk with swag if you really think about it. Think, right foot swing left hip, left foot swing right hip, and work, and work and work.

Bless the flat. Metallic, suede, sandal, rocker, ballet, you name it- own it.

Amen.