Wednesday, July 12, 2017

Startling Statement

I love a statement necklace but so often they are full of jewels and baubles that can dominate an outfit. So let's look at some eye-catching statement necklaces that don't rely on the usual chunky baubles but still make an entrance.

See what I mean? Pow.

Something totally different. Earthy feel to it but still dressy.

A beautiful mix of nautical colors with a layered look.

This piece has a regal look to it. I love the mix of materials with this powerful red.

Sure a blingy statement necklace is always a go to piece in my closet, but try to mix it up with something powerful that is also unexpected.

Be fabulous today!

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Tuesday, July 11, 2017

Tool for a Mule

Mules have been trending all year long, we've looked at stacked heel versions, tassels, you name it. Today let's bring it down to ground level. The ultra comfortable and so chic flat closed toe mules. It's easy and versatile as a slip on shoe for summer and fall.

40% off right now and I'm just in love with this twist on a classic penny loafer.

Something a little more resort wear is just what you need for summer.

Sneaker version! Size up half a size because of the lip in the back.

This is what we call a statement shoe. And it's 50% off right now.

There is something so 'cool girl' about a mule. Not trying too hard but still making a statement.

Be fabulous today!

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Monday, July 10, 2017

Boiling Bows

Its hard to look cute when its this hot outside. I get it. That's why I love the feminine sleeveless blouse. But let's dress it up a bit. Add a big ol' bow to that mix and you've got an eye catching look.

Hello monochrome class. What a stunner. Also comes in the reverse white and black.

A lovely peachy red that really pops with a tan and a white skirt. 

A classic staple that you will wear that crap out of. Add a blazer, you're covered through fall.

A great scallop print that you can style for work or play.

Did I mention these blouses are all under $50? Yeah. A easy piece to add to your closet this summer.

Be fabulous today!

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Friday, July 7, 2017

Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Spiked Strawberry Lemonade
c/o The Kitchn
Ingredients
1 pound strawberries, hulled and sliced
4 cups lemonade
1 1/2 cups white rum
Ice


Directions
Muddle the strawberries in a pitcher. Stir in the lemonade and white rum. Serve in ice-filled glasses.











Pork and Vegetable Stir Fry
c/o A Taste of Home Cooking
Ingredients
2 tablespoons cornstarch
1 teaspoon chile garlic sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup chicken broth
1 12-oz package udon noodles
2 tablespoons canola oil, divided
1 pound pork loin chops, sliced thin
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 pound mushrooms, sliced
1 small red bell pepper, sliced thin
1 cup shredded carrots
1 8oz bag snow or snap peas
1 teaspoon sesame oil


Directions
In a two cup measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the udon noodles according to the package instructions. Drain and set aside.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the veggies start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and snow or snap peas. Cook for another minute, then add the udon noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.


White Chocolate Brownies
c/o Shugary Sweets
Ingredients
  • 1/2 cup unsalted butter
  • 1 package (12 oz) white chocolate chips
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 3 large eggs
  • 1/2 tsp kosher salt
  • 2 Tbsp sprinkles, optional

Directions
  1. Preheat oven to 375°F. Line a 9 inch square baking dish with parchment paper. Set aside.
  2. In a large microwave safe bowl, combine butter and white chocolate chips. Heat for one minute on high. Stir until well blended (it's okay if there are a few bits of white chocolate).
  3. Add in sugar, flour, eggs, and salt. Stir just until combined (do not over stir).
  4. Pour into prepared baking dish. Add sprinkles on top if desired. Bake for 30-34 minutes, top will be lightly browned. Allow to cool. Cut into squares and enjoy. Store in airtight container for up to 5 days. These are great refrigerated too!