Tuesday, November 15, 2011

Cable Town

One of my favorite sweaters are those with a chunky cable. It's super cozy when you want to throw something on on a cold Saturday, but you can belt it or add a long necklace to dress it up for work.

This is very Rachel Berry from Glee and I love it.

I love this cozy casual cardi. It's perfect for the weekend.

Banana Republic, Cable Knit Sweater Vest, $29
Hello fabulous price! Layer central, I love this.

Banana Republic, Shrunken Cable Knit, $59
I want to wear this all through November. Just yes.

How do you wear cable? It's definitely a preppy style but I just love it.

Be fabulous today!

Monday, November 14, 2011

Reader Request: School Bags

Hey Lovebugs! How was your weekend? Did you taken advantage of the Gap Friends and Family Sale? Any other good buys?

Today's post is from a reader who wants a new bag for school; something that can hold textbooks, laptop, and look fabulous too. Let's see what I can find.

I love this bag for school. Fantastic pattern and neutral colors. 

Urban Outfitters, Deena and Ozzy Buckle Tote, $69
I love this bag! It reminds me of a Legally Blonde bag toughened up a bit.

I love the dual straps on this bag. It looks very durable.

Canvas, 1963 Washed Tote, $49
I love Lands End Canvas more and more every day. The price on this sturdy tote is just right.

So what would you carry if you didn't have to wear a backpack?

Be fabulous today!

Friday, November 11, 2011

Friday Foodday

Oh thank goodness for Friday. Anyone have any good recipes for me? Here are some of my favorite from this week.

Sauteed Brussels Sprouts with Pancetta
c/o Skinny Taste
Ingredients
  • 2 oz pancetta, minced
  • 2 lb brussels sprouts (weight after outer leaves and stems removed)
  • 1.5 tbsp extra virgin olive oil
  • 4 cloves garlic, minced or sliced thin
  • kosher salt and fresh ground pepper
Directions
With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.   In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4-5 minutes until tender crisp.

Butterfinger Nutter Butter Cheesecake Bars
c/o Lauren's Latest 
 Ingredients
for the crust
16 whole nutter butter cookies
1/4 cup melted butter
for the cheesecake filling
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars
for the topping
3/4 cup semi sweet chocolate chips
3 tablespoons butter

Directions
Preheat oven to 325 degrees. Line a 9×9 square dish with foil or parchment and set aside. {If you are lining your pan with foil, lightly grease with non stick cooking spray.}  Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into prepared dish and set aside.   In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.
Pour chocolate chips and butter into a small bowl and microwave using the ‘melt chocolate’ function, stirring every 20-30 seconds. If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring- the residual heat will continue to melt the chocolate completely. {If your microwave doesn’t have this function, zap your chocolate at 50% power at 20 second intervals, stirring in between.} Spread melted chocolate overtop of the bars evenly and place back into the refrigerator 5-10 minutes to harden the chocolate. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

Shrimp Stew
c/o Kitchen Bellicious
  Ingredients

1 pound of shrimp, cleaned and deveined
1/2 pound of quartered red or new potatoes
1 link of andouille sausage, sliced
2 stalks of celery, largely diced
1 onion, quartered and taken apart
4 ears of frozen corn ( not canned or fresh but frozen)
1 tsp salt and pepper each
1 tsp cajun seasoning
1 tsp crab boil seasoning (powder form)
1 TBSP fresh basil and parsley
4 cups of chicken stock, warmed
2 bay leaves
dash of hot sauce
1 cup oil
1 1/2 cups flour
1/2 tsp salt and pepper each

Directions
Heat the oil in a large cast iron skillet- lower heat and add in the flour, stirring constantly until the flour is completely incorporated and the roux turns a nice golden color- approx 15-20 minutes. Add in the chicken stock and remaining ingredients. Meanwhile, if you do not have the leftovers from my shrimp boil then heat the butter and oil in a separate pan and saute the celery, onion and potatoes (the potatoes will not cook all the way through- they can finish cooking in the stew). Saute for 4-7 minutes then add in the sausage. Cook until sausage is slightly browned.

Thursday, November 10, 2011

My favorite

Hey lovebugs. You all know that polka dots is my favorite pattern of all time, so please enjoy some of these new polka dot items I've spotted recently.

Great tunic like top with tons of character.

You can always count on Target for a great piece to mix into your wardrobe and it's under $50

Tinley Road, Polka dot dress, $59
How much fun is this print with the carmel background?

Kate Spade, Scattered dot tights, $32
This one is for my girl LPU who has been on the hunt for dot tights. Of course Kate Spade fits the bill.

Polka dots are my favorite print. What is yours? 

Be fabulous today!