Meta

9/18/14

Style: Midday Skirt


I was originally hesitant of midi skirts. I was afraid they would overwhelm my petite frame. And yes, some do look a bit ridiculous, but I've found a slim version actually elongates my figure. I picked up this Madewell skirt on sale while in Charleston a few weeks ago. It's become my go-to piece for any occasion: work, farmer's market trips, and cocktail hour. I'm looking forward to wearing it with booties and knits as the temperatures drop, but for now I'll continue to savor sandal and t-shirt weather.  




9/17/14

In the Kitchen: Pasta Primavera


 Fall produce is starting to pop up at the farmer's market. Apples, pears, and leafy greens are starting to make their way to the forefront, but summer favorites like squash and tomatoes are luckily still available. Since I can still get my hands on a few of my summertime favorites I'm putting them to good use with simple pastas and salads. A lingering dinner with a glass of wine is just what I need during this subtle seasonal change.

Pasta Primavera 

2 yellow squash, diced 
1 red bell pepper, diced 
2 tomatoes, diced 
1/2 yellow onion, diced 
4 garlic cloves, minced 
2 tablespoons olive oil 
1/4 teaspoon crushed red pepper flakes 
1/4 cup cream 
1 pound bowtie pasta 
salt & pepper 
1/4 cup fresh basil 

Bring a large pot of water to a boil. When the water boil, add pasta and cook according to package.  

Place a large skillet over medium-high heat. Once hot, add onions and cook until soft. Add garlic and red pepper flakes and cook for until garlic softens (should only take a minute). Move the onions, garlic, and red pepper to one side of the skillet and add squash and red peppers. Allow the squash and peppers to sear some in the skillet before stirring. Cook for about 5 minutes until softened. 

Check the pasta. When it is close to al dente, but not just finished, add the tomatoes to the skillet. The tomatoes should cook down slightly to make a sauce. 

Drain the pasta, reserving one cup of pasta water. Immediately add pasta to the skillet along with 1/2 cup reserved pasta water. Let the water deglaze the pan while coating the pasta with vegetable sauce. 

Finally, add cream, salt, and pepper. Adjust seasoning to taste. Bring mixture to a simmer. If the mixture is too dry and more pasta water. Remove from heat, serve warm with fresh basil.  







9/16/14

Style: Black Booties


And just like that it is fall in Charlottesville. We've had a serious drop in temperatures over the last few days, and I am starting to layer in my fall clothing. I bought a pair of high heeled ankle boots last season, but I'm loving the pointy toed versions that are out this year. They would look great with skirts now, and cropped trousers later. What are you eyeing for fall?

9/11/14

73 Questions with Anna Wintour


Like many young women this week, I have my eyes glued to Instagram. New York Fashion Week is quickly coming to an end, but I've enjoy following along with a few of my favorite designers and bloggers. Thanks to social media I almost felt like right there. I love this video Vogue posted of Anna Wintour yesterday. I hope if I'm ever in a similar situation I'm as quick on my feet as her. 



9/10/14

In the Kitchen: Pesto


Will is the gardener in our household. It's not that I have a brown thumb, but he is definitely superior. This summer, he bough giant basil seeds (yes, that is a real thing), and a few turned out bigger than my hand. So, what do you do with an abundance of basil? Make pesto all summer long, of course. I love a simple pesto pasta, but it tastes great on sandwiches, pizzas, and crostini too. Plus, you can double this recipe, and put the rest in the freezer to save a bitterly cold winter day. 

Pesto : 

2 cups basil, packed 
1/4 cup pine nuts, toasted 
1 garlic clove
1 tablespoon lemon juice 
salt & pepper 
1/4 cup olive oil 

Place all ingredients, except for olive oil, in a food processor. Pulse a few times, and then slowly add olive oil while machine is running. Scrape down sides if ended, and blend until desired consistency. I like mine a little thicker. Beware of over blending because basil will turn brown.