Let's vow to keep it easy this weekend: really easy. Shorts, breezy tops, and a trip to the farmer's market is all I have planned. Weather permitting, I will hopefully get some pool time in. Other than that I'm sleeping in and planning as little as possible. Because, that is what the last official weekend of summer should involve, right?
As summer comes to an end the temperatures are only rising in central Virginia. We're expecting the hottest weather of the month this weekend, and with summer produce soon coming to a halt that means salads everyday in my kitchen. A classic cob salad normally includes grilled chicken, but I like the lightness the roasted corn adds. Plus, when corn is as bountiful and cheap as it is in August it is particularly easy to throw it in anything. Pair this with an IPA, and you have an easy summertime dinner.
Summer Cobb Salad
1 head romaine lettuce, chopped
2 ears corn, roasted and removed from cob
3 strips bacon, cooked and crumbled
2 tomatoes, diced
2 ounces blue cheese, crumbled,
1 avocado, diced
2 hard boiled eggs, diced
1 teaspoon dijon mustard
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 garlic clove, minced
1/2 cup olive oil
salt & pepper
Combine dijon mustard, red wine vinegar, lemon juice, and garlic in a small mixing bowl. Begin whisking ingredients together while slowly drizzling in olive oil. Continue whisking until mixture has emulsified. Season with salt and pepper. Set aside.
Place romaine on a large platter. Arrange corn, bacon, tomatoes, blue cheese, avocado, and eggs on top of romaine in neat rows. Serve with dressing on the side.
I've been spending a lot of my spare time daydreaming about handbags I cannot afford. I am due for a new handbag (it's been over two years since my last new bag), and I have a crossbody bag in black on my mind. Sure, I cannot afford any of these beauties, but a girl can dream. The 3.1 Phillip Lim Mini Pashli Messenger is my current favorite, but I would gladly sling anyone of these over my shoulder. Crossbody bags are huge for fall and I am ready to give into the trend. What are you lusting over for fall?
3.1 Phillip Lim Mini Pashli Messenger // Sophie Hulme Mini Envelope Bag // Alexander Wang Prisma textured-leather shoulder bag // Marni Leather Shoulder Bag // A.L.C Small Davenport Crossbody // Marc by Marc Jacobs In The Grain Jessica // Saint Laurent Lulu Leather Shoulder Bag // Valentino Leather Shoulder Bag
Last spring I purchased my first Equipment dress, and it was love at first sight . It was perfectly silky, a little boxy, stayed wrinkle free all day long. I've since added a few more equipment pieces to my wardrobe thanks to The Outnet. They carry discounted pieces from many of my favorites brands. So, I don't have to feel bad about splurging on a new blouse every few months. This camouflage blouse is a little out of my comfort zone. Bold and bright are not usually what I go for, but I felt like stepping out of my comfort zone and I knew it would fit perfectly. It works just as well with skinny jeans and pumps, but I'm looking forward to trying it with slim trousers this fall. Are there any brands you turn to over and over again?
Equipment Blouse (similar, similar, & similar) // J.Crew Shorts // J.Crew Sandals // Kate Spade Bag (similar) // Karen Walker Sunglasses // Nars Niagara
Cheers, we made it to the end of another week. Don't worry if your weekend plans don't involve feeling the sand between your toes or taking a dip in the ocean. I have a drink that will make you feel like you are sitting seaside. Mai Thai's are a classic summer cocktail. They are meant for sipping poolside on a hot summer day. I find the ingredients to be particularly surprising: no juice, mostly booze! The combination of rums and orgeat (almond syrup) make for a delightfully refreshing and fruity cocktail. Sip this on your patio and let the stress just melt away....
2 ounces dark rum
2 ounces light rum
1 ounce orange curacao
1 ounce orgeat
Combine all ingredients in a cocktail shaker with ice. Shake until cocktail shaker frosts over.
Fill two highball glasses with crushed ice. Pour into glasses. Garnish with brandied cherry.