Maximum Sheer

This summer was all about the maxi dress, but when I'm looking for a summer to fall transition piece I'm thinking maxi skirt. One trend I'm loving right now is the sheer maxi skirt. It's interesting and different and I think it's a breezy way to greet September.

Dorothy Perkins, Alice & You Floral Sheer Maxi Skirt, $29

A big, blooming print that is so feminine.

Charlotte Russe, Neon High-Waisted Chiffon Maxi Skirt, $22 $15

A pop of pink for your weekend outings.

Urban Outfitters, Kimchi Blue Accordion-Pleat Chiffon Maxi Skirt, $79

And speaking of pink, how about this blush option? The pleats offer so much movement.

Shoptiques, Color-block Maxi Skirt, $68

A great multicolor option that you can dress up or down with something as simple as a denim jacket.

The sheer maxi is a fun option to mix in to your fall wardrobe when it's not quite cool outside yet. Have fun with colors and mix in your cardigans or tees for a more casual look.

Be fabulous today!

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So Very Vera

Happy back to work after a three day weekend lovebugs, I hope you had a great Labor Day. Today I want to talk affordable jewelry. There are so many options out there: BaubleBar, Sole Society, and Forever 21. Today let's step up the game and talk about a woman who knows her jewelry: Vera Wang. Yes, that Vera. And she's got everything from engagement rings to diamond studs to the more affordable stuff that we're looking at today.

Kohl's, Vera Wang Flower Stud Earring, $9

These Anthro look-a-likes will cost you less than lunch. Stunningly simple.

Kohl's, Vera Wang Stretch Ring, $8

A cocktail ring for work or play. 

Kohl's, Vera Wang Bead Bib Necklace, $14

I love this with an LBD or tucked under the collar of an oxford.

Kohl's, Vera Wang Gold Tone Simulated Crystal Multistrand Y Necklace, $30

I think every woman needs this style of necklace in her closet. It's sleek, it's eye catching and its the cherry on any outfit.

Vera has taken her timeless style that you love from her dresses and translated it into jewelry that you can wear for work or play.

Be fabulous today!

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Happy Labor Day!

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Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Champagne Punch

c/o Martha Stewart

Ingredients

• 3 tablespoons grenadine
• 3 tablespoons Cointreau
• 2 tablespoons brandy
• 1 3/4 cups champagne
• Raspberries, apples, or other seasonal fruit

Directions

1. Fill a small ice bucket halfway with ice. Pour grenadine, Cointreau, brandy, and champagne over ice. Stir gently, and ladle punch into 2 wide-mouthed stemmed glasses. Garnish punch with raspberries, apples, or any other fruit in season.

Bacon Jalapeño Cheese Spread

c/o Buns in My Oven

Ingredients

4 ounces cheddar, grated
4 ounces pepper jack, grated
2 ounces cream cheese, room temperature
3 tablespoons mayonnaise
2 strips bacon, cooked and crumbled
3 tablespoons diced pickled jalapenos
1/2 teaspoon juice from jar of jalapeños

Directions

Add all ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve with crackers.

Roasted Asparagus and Mushroom Poutine

c/o Closet Cooking

Ingredients

1 cup beef broth, chicken broth or vegetable broth

1/4 ounce dried porcini mushrooms

1 pound asparagus, trimmed

8 ounces mushrooms, quartered

1 tablespoon olive oil

salt and pepper to taste

2 tablespoons butter

1 small shallot, finely diced

1 clove garlic, chopped

1/2 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme

2 tablespoons flour

1 teaspoon soy sauce

salt and pepper to taste

8 ounces cheese curds or diced mozzarella

Directions

Bring the broth and mushroom to a boil, turn off the heat and let sit until the mushrooms are tender, about 15-20 minutes, before straining the mushrooms, reserving the broth, and chopping the mushrooms.

Meanwhile, toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20 minutes, mixing half way through.

Meanwhile, melt the butter in a pan over medium heat, add the chopped mushrooms and cook until they start to caramelize, about 5 minutes.

Add the shallot, garlic and thyme and cook for a minute.

Mix int the flour and cook for another minute before mixing in the broth and soy sauce, seasoning with salt and pepper and simmering until it thickens, about 5 minutes.

Plate the roasted asparagus and mushrooms, top with cheese curds and hot gravy and enjoy!