Happy Fourth of July!

Stay safe, have fun, and God Bless America!

Studly Sandals

Let's look at some bad ass sandals. Studded. Embellished is always nice but sometimes you want something with a little more edge.

Lord and Taylor, Enzo Angiolini Trendon Sandal, $59

A great price for these chic and sassy sandals. I'd pair these with some of yesterday's printed pants!

Steve Madden, Bravery, $79

These look surprisingly comfortable for a day of walking around the city. The red leather would go with everything.

Bluefly, Kelsi Dagger Black Studded Roxy Sandal, $58

Wear these and you will rock them. They are not holding anything back.

Aldo, Exit, $50

Simple, to the point and goes with just about anything you want to wear this summer.

So are you feeling edgy? These studded flat sandals are certainly one way to leave your flip flops at home and spice things up.

Be fabulous today!

Busy Bottom

Happy holiday week lovebugs,
I hope you get Wednesday off to celebrate the Fourth of July and maybe even take a couple of days off after! Today we're looking at printed bottoms. They're fun, graphic and easy to pair a sold tee or sheer top with.

Bluefly, JB mint printed Fences short, $62

A well made short that has structure and a great sized print.

Gap, Slim cropped refined print pants, $49

I'd pair this with a hot pink blazer and some nude sandal pumps!

Neiman Marcus, Keke Floral print shorts, $79

I love these watercolor shorts, a beautiful mix of colors and the gathered waist is unexpected.

J Crew, Cafe capri in big apple, $79

These are adorable. The ankle length makes them a bit dressier but you can always pair this with a chambray button down.

Are you sporting some printed bottoms this summer or stocking up on solids? I think these prints are a great way to add some pattern to your wardrobe.

Be fabulous today!

Friday Foodday

Happy Friday lovebugs,
I'm heading home with weekend with The BF for some quality time with the rents. I hope you have a great weekend too!


Warm Mexican Corn Salad
c/o Skinny Taste

Ingredients

4 large fresh cobs of corn

2 tbsp light mayonnaise

2 tbsp fat-free Greek yogurt

1/2 tsp chili powder (more or less to taste)

1 tbsp fresh lime juice (from half a lime)

1 tbsp minced cilantro

2 tbsp scallions, minced

1/2 cup (40 g) cotija cheese, grated

5 lime wedges for serving

Directions
Boil corn in boiling water for 5 minutes, remove from heat. When cool enough to handle, cut corn off the cobb. (makes 4 cups).


In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well.Add corn, cilantro, scallions and cheese and toss. Serve with lime wedges.


Baked Huevos Rancheros with Spicy Tomato Sauce
c/o Kitchen Bellicious

Ingredients
4 eggs
1 can of diced tomatoes
1 tsp minced garlic
1/2 tsp salt and pepper each
1 tsp Mexican adobe powder
1/2 onion, chopped
1 TBSP olive oil
2 TBSP canola oil
4 tortillas
1 cup of shredded cheese ( of your choice )

Directions

First prepare the spicy tomato sauce. Heat the olive oil in a medium saucepan and cook the onions and garlic for 5-6 minutes. Add in the can of diced tomatoes, salt, pepper, adobe powder, cumin and oregano. Cover and turn to medium-low. Cook for 10-15 minutes. Set aside.

Meanwhile, heat the canola oil in a large skillet and lightly fry the tortillas one at a time until slightly brown on each side. Set aside.

To assemble, place the tortilla in the bottom of each ramekin and push down to make a bowl shape. Place a heaping spoonful of the spicy tomato sauce in the bottom. Next add in some cheese then crack the egg on top. Bake at 375 for 10 minutes. Remove and place remaining shredded cheese on top and a spoonful of the spicy tomato sauce. Return to the oven and turn oven to broil-bake until cheese is melted- 1-2 minutes.

Strawberry Dumplings

c/o The Bitten Word

Ingredients

    * 1 qt strawberries, trimmed and thickly sliced (about 4 cups)
    * 2/3 cup sugar
    * 1 cup all-purpose flour
    * 2 teaspoons baking powder
    * 1/4 teaspoon salt
    * 2 tablespoons cold unsalted butter, cut into pieces
    * 2/3 cup whole milk


Directions

Stir together strawberries and sugar in a 4-qt heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a boil over medium heat, stirring occasionally.

Meanwhile, whisk together flour, baking powder, and salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps. Stir in milk until just blended, then add mixture to boiling berries and stir once or twice. Tightly cover saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 15 to 18 minutes. Let stand off heat, uncovered, 5 minutes before serving.