Back to Black

We're getting basic today. Going way back to a staple. The black belt. Sometimes you just need to invest in a solid accessory and today it's the belt.

Madewell, Leather Belt, $48

Simple, classic, rounded buckle in an unassuming brass.

Everlane, The High Lo Belt, $40

Made in San Francisco, this modern style is made from soft Italian leather making it last a lifetime.

J Crew, Patent Narrow Buckle Belt, $34

A nice narrow option that you can add to a shift dress or over a cardigan to define your waist.

Cole Haan, Village Skinny Belt, $48

Cole Haan is known for making great leather pieces. From their shoes to their bags, this belt is no exception.

Sometimes you have to get back to basics. Invest in a solid black belt that is versatile, good quality and easy to add to any outfit.

Be fabulous today!

Pleated Perfection

A few weeks ago we looked at accordion skirts. They have great movement and offer a nice breezy quality to our pencil-skirt filled world. Today we're going to apply the same style to blouses. These airy pleats are simple and light and a soft top to add to your closet.

Anthopologie, Accordion Tee, $58

We're starting off strong with this colorful green motif floral print. The front of this tee has a great rolled   hem scoop neckline.

Bloomingdale's, French Connection Polly Plain Pleats, $48

Take a good look at this top. This is the definition of the perfect layering blouse. You can wear this beauty year round with pretty much any jacket, cardi, skirt, jeans, anything. It provides the perfect canvas to build off of.

Neiman Marcus, PJK Printed Pleat Bottom Leather Top, $59

A great color combination with this blouse and the print is subtle but eye catching.

Asos, Vila Blouse with Pleat Back, $33

A punch of pink with this little number. I also love this option from Asos, very romantic.

The pleated blouse is a great springy option to mix in to your workwear or weekend outfits. Layer it or wear it alone, it's all in the details.

Be fabulous today!

All In: Birthday Night Out

You guys, it's the first Monday of the month which means we're going all in for under $100. Also fun fact: it's my birthday on Thursday so today's post is a birthday outfit under $100.

Dress/Necklace/Heels/Clutch

Be fabulous today!

Friday Foodday

Happy Friday lovebugs but more importantly, Happy Birthday Mom! Here are some recipes my mom would love.

Baked Sriracha Potato Chips
℅ Oh My Veggies

Ingredients

• cooking spray 
• 1 tbsp. peanut oil
• 1 tsp. sriracha
• 1 large Russet potato, washed and cut into 1/8-inch slices (use a mandoline slicer if you have one)
• salt to taste

Directions

1. Preheat oven to 400 degrees. Coat 2 baking sheets with cooking spray or oil.
2. Line potato slices on baking sheets. Whisk together peanut oil and sriracha in a small bowl. It takes a while to fully incorporate the sriracha into the oil--be persistent!
3. Brush potato slices with sriracha oil mixture and sprinkle with salt. Bake for 10-20 minutes--baking time depends on oven temperature and thickness of slices. It's really important that after 10 minutes, you check on these every minute or so because they go from perfectly done to burnt really quickly! They'll be done when the edges begin to brown--some parts may still be a little bit soft, but that's to be expected with baked potato chips. Serve right away--homemade potato chips don't store well.

Buffalo Chocolate Sponge Candy

℅ Wilde in the Kitchen

Ingredients

¼ tsp gelatin
1 tsp water
1 ½ cups sugar
½ cups light corn syrup
½ cup water
1 tbsp baking soda (sifted)

Directions

Butter a 9x9 pan then dust with flour. Tap out excess flour.  (or line with parchment paper!)

In a small bowl, sprinkle gelatin over 1 tsp water and allow to bloom.

In a medium stock pot with high sides, mix sugar, corn syrup and 1/2 cup water together. Heat over medium heat and stir until sugar dissolves and mixture comes to a boil. Wash down any sugar crystals from the sides with a wet pastry brush. Clip on candy thermometer and heat to 310° F.  Do not stir after you have clipped the thermometer on, the sugar will self stir.

Remove from heat and let sit for two minutes, bubbling should subside. Add gelatin and whisk, be careful, the sugar syrup will bubble up. Sprinkle baking soda over syrup and whisk vigorously. Return mixture to the heat and whisk for 30 seconds. The sugar will rise up in the pot, a lot!

Quickly pour into prepared pan, it should come out in a big blob. Do not spread the mixture, just let it settle into the pan. Allow to cool completely (about 2 hours or overnight) before removing from the pan.

Either break into odd pieces or cut into squares (this is a messy process!). To cut into squares - using a serrated knife, score the candy at 1-inch intervals. Snap the candy apart at the score lines. Then score and break into squares.

Melt chocolate melts in a double boiler (or bowl sitting above a pot of boiling water). Dip sponge candies in chocolate, tap off excess. Chill in the fridge to set the chocolate shell. Enjoy!

Southern Comfort Manhattan
℅ All Recipes

Ingredients
1.5 oz Southern Comfort
1.5 oz sweet vermouth
2 dashes aromatic bitters
1 maraschino cherry

Directions

Fill a cocktail shaker with ice. Pour in the Southern Comfort, vermouth and aromatic bitters. Shake for about 15 seconds then strain into a highball glass with or without ice. Garnish with a maraschino cherry.