Tuesday, November 19, 2013

Dress for Success

We're continuing my travel/work trip themed posts and looking at dresses. I prefer wearing dresses when on a work trip because they take up less room in my suitcase and it makes accessorizing or layering a lot easier.

A beautiful patterned dress that you can ball up in your suitcase and it won't wrinkle.

Kate Middleton would be so proud of you in this dress. Just a lovely shade of red for fall.


Dorothy Perkins, Black and Ivory Skater Dress, $49
 Simple and beautiful on any body type, this dress is ready to go from day to night.

This can be worn alone or with a navy blazer. Easy, bright, professional.

A good work dress is an item you should be able to wear to interviews, big meetings, and general dressier professional occasions. Bonus points if you can layer a crewneck sweater on top and wear it as a skirt.

Be fabulous today!

Monday, November 18, 2013

It's in the the Bag

Happy Monday lovebugs,
I'm traveling this week for work so this week's posts will be travel/business themed. I hope you enjoy!

First things first, packing. But suitcases are kind of boring to write about so let's talk travel purses. I'm talking a fit-it-all yet still look chic bag that you can take on the plane.

The options are quite endless for this structurally-fabulous bag. Two straps, great closure, tie a silk scarf on it for extra umph. Or get the taupe version on sale


A beautiful tote that easily wipes off any rogue coffee spills. It's also 19 inches across which means its perfect for any laptop.

Free People, Slouchy Vegan Tote, $68
This reversible. Yes, reversible, it's a lipstick red on the inside. Is perfect for travel. Soft and supple, ready to throw everything in and go.

Talbots, Buffalo Plaid Tote, $99
Ok, don't be mad at me, I know this is $99. But look at it. It's stunning. Classic.

Invest in a larger tote that works for you. Everyone has different needs when they travel. Do you like more pockets, two straps, leather, laptop-ready? Be picky and you'll have it for a long time.

Be fabulous today!

Friday, November 15, 2013

Friday Foodday

Happy Friday! Here are my favorite recipes for the week.

Buffalo Chicken Fries
c/o Lauren's Latest
Ingredients
1 32-oz. bag crinkle cut low fat fries 
2 tablespoons butter
1/2-3/4 cup hot sauce
2 cups diced rotisserie chicken
1 cup grated provolone cheese 
3/4 cup blue cheese crumbles
cilantro, for garnish


Directions
Preheat  oven to 450 degrees. Place fries onto baking sheet and cook according to package directions. While fries are baking, melt butter in large skillet over medium heat. Stir in hot sauce. Toss chicken in mixture to coat and heat through. Turn down to low to keep warm. Once fries are crispy and finished baking, Sprinkle with provolone, chicken pieces and blue cheese crumbles. Cook 2-3 minutes or until cheese is melted. Top with cilantro and more hot sauce. Serve immediately.

Cauliflower Tots
c/o Skinny Taste
Ingredients

  • 2 cups cooked cauliflower florets, finely chopped *see note
  • 1 large egg
  • 1 large egg white
  • 1/2 cup onion, minced
  • 3 tbsp minced fresh parsley
  • 1/2 cup reduced fat sharp cheddar cheese, grated
  • 1/2 cup seasoned breadcrumbs
  • salt and pepper to taste
  • cooking spray
Directions
*to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside. 

Preheat oven to 400°F.  Spray a nonstick cookie sheet with cooking spray.

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.

Rugelash
Ingredients
2 cups unbleached all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter
1 8-ounce package cream cheese
1/3 cup sour cream
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts

Directions
1. Cut cold butter and cream cheese into bits. In a food processor, pulse flour, salt, butter and cream cheese, and sour cream until crumbly.

2. Shape crumbly mixture into 4 equal-sized discs. Wrap each disc and chill for 2 hours, or up to 2 days.

3. Combine sugar, cinnamon, and walnuts in a bowl.

4. Roll each disc into a 9-inch round, keeping the other discs chilled until ready to use. Sprinkle the rolled disc with the walnut mixture, pressing lightly into the dough. 

5. Using a chef's knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, ending with a point. Place on ungreased baking sheets and chill for 20 minutes before baking.

6. After chilling, bake at 350 degrees for 22 minutes until lightly golden. Cool on wire racks.

Thursday, November 14, 2013

Hey Girl Hey

I'm feeling French. Bad news: I know one word of French. Good news: we're going shopping. Bonjour!

I really like the striped shoulder detail. I don't think the model does though, she looks like she's having a tough day.

Anthropologie, Love Note Cuff, $38
Oh how lovely. A perfect addition to an arm party.

An adorable skater dress with mesh shoulders that add just enough sass.

This would be adorable with pearls and a skirt or with bf jeans and a ponytail.

So bonjour y'all! I hope you enjoy this mini-vacation.

Be fabulous today!