Guest Post: Back to Backpacks

Hey everyone! It’s Sara, Kelsey’s younger sister. Today, we’re talking about the adult backpack. I work at Temple University as an Academic Advisor and Adjunct Instructor. Because I work in higher education, I am constantly carrying about 30lbs of notebooks, textbooks, papers, snacks, etc. across North Philadelphia (although let’s be honest, it’s mostly snacks). Because of this, my once beautiful Michael Kors tote has now waved its white flag.

After my mourning period and wearing black for about a week, I’ve decided that it’s time to start thinking about a new bag (*tear*). Usually, I carry a large purse or tote bag around campus. One of the most appealing aspects of carrying a tote, for me, is that it helps differentiate myself from the students. If you know me, you probably already know that I look like I’m 12. I’m always getting asked where I’m applying for college or what courses I’m taking….I’m 27. That’s why I was reluctant to transition to a backpack because I didn’t want to give everyone on campus another reason to think I’m a student.  But…the totes just aren’t cutting it. Below you will find some adult alternatives to your once faved monogrammed, LL Bean backpack. Happy lugging!

Peace & Love

Sara

Nordstrom, Herschel Supply Co. Settlement Mid Volume Backpack, $60

Traditional backpack look and feel with a gorgeous floral design.

Patagonia, Arbor Pack 26L, $99

Fair labor, environmental responsibility, ergonomic design, waterproof fabric, laptop pouch, what’s not to love!? Alternatively, if you’re more of a Herschel girl, here’sa similar design with a smaller carrying capacity.

Nordstrom, Matt & Nat Brave Vegan Leather Backpack, $80

Leather for when you really want to feel like an adult. Cons-not waterproof, potentially not as durable as some of the other models but it’s Really PRETTY!

Nordstrom, Herschel Supply Co. Dawson Mid Volume Backpack, $65

More Herschel love—this pack offers the perfect combination of durability/versatility, while still adulting. Padded laptop sleeve and two external pockets to stuff all of those pens and keys (and snacks!!)

Nordstrom, Fjallraven Kanken Laptop Backtop, $75

Laptop pocket, padded straps, smaller capacity. Loving the minimalist khaki look.

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All In: Feeling Floral

First Monday of the month lovebugs,
It's time for an All In post. I'm feeling floral.

Dress/Booties/Necklace/Clutch

 Be fabulous today!

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Friday Foodday

Happy Friday lovebugs!

It's my birthday weekend and I am looking forward to some bubbles, some great food, and friends. Here are my favorite recipes from this week.

Slick Rick
c/o Saveur

Ingredients

2 oz. navy strength gin

¹⁄₂ oz. olive oil, preferably Arbequina

¹⁄₂ oz. fresh lemon juice

¹⁄₂ oz. simple syrup

1 egg white

Pinch of kosher salt

Directions

Combine all ingredients into a cocktail shaker and shake vigorously; add ice then shake again, then strain into a chilled coupe.

Taco Casserole

c/o Buns in my Oven

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 1/4 cup water
• 1 can Ro*Tel diced tomatoes with chiles
• 1 can Nacho Cheese Soup
• 1/4 cup sour cream
• 1 cup grated cheddar
• 12 8-inch soft tortillas
• guacamole, cilantro, sour cream for topping, as desired

Directions

1. Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
2. Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.
3. Add the taco seasoning and water to the skillet and cook for 2 minutes.
4. Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.
5. Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.
6. Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.
7. Bake for 20 minutes or until hot and melty.
8. Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired.

Deep Dish Chocolate Cookie Pie

c/o Skinnytaste

Ingredients

• 2 cups pitted dates
• 2/3 cup unsweetened almond milk (or milk of choice)
• 2 (15 oz) cans white beans, drained and rinsed well, 500g total drained
• 1 cup quick oats*
• 1/4 cup unsweetened applesauce
• 3 tbsp oil (grapeseed, vegetable or coconut)
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup chocolate chips

Directions

Preheat oven to 350°F. Grease a 10-inch springform pan and set aside.

Blend the dates with the milk until smooth a high quality food processor until very smooth. Add the remaining ingredients (except the chips) and blend very well in the food processor (not a blender**) until completely smooth. Stir in chips and transfer to the prepared pan.

Bake 35 to 40 minutes until firm. Remove from oven and let it cool 20 minutes before removing from the pan. Cut into 14 slices and serve warm topped with fat free frozen yogurt or your desired topping.