November 22, 2013

Friday Favorites: Thanksgiving Recipes

Let it be known to all- Thanksgiving is not my favorite holiday. A few years ago, I probably would have told you it is my least favorite holiday, but I've softened a little. There are multiple factors that go into my dislike, particularly, the food. I generally feel that we roast a turkey once a year for a reason, because they aren't that great. But, I'm changing my tune. My gracious Aunt bought a Heritage Turkey from Rainbow Meadow Farms, and I am really looking forward to eating a traditional turkey with my family. Most of all, what has really changed this year is that I truly am thankful. I am thankful for a loving husband and family. So, I ask that you keep your loved ones in mind this holiday season, and enjoy so really good food while you're doing it. Below, I'm sharing a few recipes that we will be using next week. Plus, a few that look too tasty to pass up.

Need a turkey recipe? We will be using this Simple Roast Turkey by the NYTimes.

Keep drinks simple with a punch you can make in advance. We will be making a variation of a this Algonquin Bar Punch featured on Bon Appetite.

Whipped Bourbon Bacon Sweet Potatoes  by How Sweet Eats. Need I say more?

Take an apple pie to the next level with this Apple Mosaic Tart with Salted Carmel by Smitten Kitchen.

Instead of roasting brussels sprouts, serve them as a salad with Not Without Salt's Brussels Sprouts Salad with Red Onion and Pecorino.

In my southern family, we only eat cornbread stuffing, and we usually call it dressing. This Cornbread Dressing by Southern Living is pretty similar to our recipe.

November 21, 2013

Style: Blush & Black

Jacket: J.Crew // Dress: Madewell (similarsimilarsimilar) // Boots: J.Crew // Tights: Hanes c/o  Necklace: J.Crew // Bag: Kate Spade 

 As I commented on the other day, a lady like pink paired with black is one of my favorite color combinations. Plus, when you get a great deal on a new bomber jacket in your favorite shade you really can't loose. This jacket is one of my favorite purchases this fall. It is well structured and warm, plus the light pink color adds a feminine touch to a normally masculine cut. This is surly one outfit I will be wearing on repeat all winter long.  

November 20, 2013

In the Kitchen: Orange Pumpkin Bread

The moral of this story is when you roast a whole pumpkin, you end up with baked pumpkin goods all season long. Which is actually quite enjoyable when you freeze half the pumpkin puree and can enjoy it all the way through the holidays. I made this pumpkin bread earlier in the week to satisfy a muffin craving. Having a loaf of flavorful bread seems a lot more reasonable than 24 muffins for two people to eat in a week. The orange zest and juice adds a lot of flavor to what can be a pretty dense bread. Try it toasted with cream cheese for a luxurious breakfast. 

Orange Pumpkin Bread 

1 cup pumpkin puree 
1 cup packed light brown sugar 
1/2 cup canola oil 
2 eggs 
1 tablespoon orange zest 
1/4 fresh squeezed orange juice 
1 tablespoon vanilla extract 
1 1/2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon salt 
1/2 teaspoon baking powder
1 teaspoon cinnamon 
1/2 teaspoon nutmeg 
1/4 teaspoon ginger 
1/4 teaspoon cloves 

Preheat oven to 350 degrees and grease and flour a 5 by 9 inch loaf pan. 

In a large bowl, mix together pumpkin puree, light brown sugar, canola oil, eggs, orange zest and juice, and vanilla extract. In a medium bowl, mix together flour, baking soda, salt, baking powder, cinnamon, nutmeg, ginger, and cloves. Gently fold in flour mixture into pumpkin mixture in batches of three, and mix until combined. Pour batter into loaf pan and top with streusel 

Bake for 50 minutes to 1 hour. Allow to cool in the pan for 5 minutes, and then place on a wire rack for 10 minutes to continue cooling. 

Streusel Topping 

2 tablespoons light brown sugar 
3 tablespoons all-purpose flour 
1/2 teaspoon cinnamon 
2 tablespoons cold butter

In a small bowl, combine light brown sugar, flour, and cinnamon. Cut in butter with a pastry cutter or fork until the mixture resembles peas. 

November 19, 2013

Currently Craving: Blush & Black


If I could wear anything right now, it would be a combination of black and blush. Specifically these six beautiful pieces. Enjoy your Tuesday!  

November 18, 2013

Style: White Lace

 Top Anthropologie // Tank: Anthropologie // Pants: J.Crew // Trench Coat: Banana Republic (similar) // Flats: J.Crew (similar) // Bag: Kate Spade // Necklace: Unknown 

Today is our six month wedding anniversary, and while I'm not normally sentimental, this does feel pretty monumental. It also does not feel like we've been married for six months. May seems like a few weeks ago. So much has changed for us besides becoming husband and wife in the last few months. We moved, I started a new job, and Will started Law School. There are a lot of days when it is overwhelming and exhausted and we are asleep by 10, but I would not do it with anyone else by my side.

My love for lace is no secret. I wore an alencon lace wedding gown on our wedding day, and this shirt reminds of that special day. I love the eyelash trim and boxy cut of this top, which both play up and play down this feminine fabric. While I can't wear my wedding dress again, I plan on wearing this lace top all winter long. 

November 15, 2013

Friday Favorites: Plaid Scarves


One aspect I do love about fall, is that it is more than acceptable to be cozy. We've had a pretty chilly week in Charlottesville, add the time change and almost all the leaves being gone, and I just want to wear sweaters, boots and scarves all day long. Luckily, I can. Last Christmas I got a vibrant blue plaid scarf as a gift from my mom and I love it. Plaid is very traditional, but choosing one in a non-traditional color adds a little playfulness. I especially love this hot pink one by J.Crew. If you're thinking about bundling up with a plaid scarf this season I suggest thinking outside the box. You will still get a tone of wear from it, but it will add a little something extra to your outfit. 

November 14, 2013

Cocktails for Two: Seelbach

I'm a fan of any cocktail that involves champagne or sparkling wine. My normal go-to is a french 75, but I've been searching for a cocktail that is more seasonally appropriate. Like I said in an earlier post, I've recently gotten into bourbon and find this cocktail to be especially tasty. Although I'm not quit ready for a holiday themed cocktail, I do want something a little seasonal. This drink could work for both holiday parties or for a date night at home (which is what we ended up doing). Plus, when Trader Joe's has sparkling wine on sale, how can you not pass up a bubbly cocktail?

Seelbach Cocktail for Two

2  ounces bourbon
1 ounce orange liqueur
12 dashes angostura bitters
12 dashes peychaud's bitters
Chilled sparkling wine
Orange twist

Combine bourbon, orange liqueur,  and bitters in a cocktail shaker filled with ice. Shake until cocktail shaker is frosted over. Strain into two coupe glasses and top with chilled sparkling wine. Garnish with an orange twist if desired.

November 13, 2013

Style: Leather Tee

Top: J.Crew // Skirt: Anthropologie // Shoes: J.Crew (similar) // Bag: Kate Spade // Sunglasses: Karen Walker

I love the juxtaposition of this outfit. The fullness of this skirt plays down the masculine cut of this leather tee, which I picked up a few weeks ago. My goal for this season was to add a few leather pieces to my wardrobe, and I think I've been fairly successful. I'm still looking for the perfect leather moto jacket, but until then this leather tee will fulfill my leather obsession. 

November 12, 2013

In the Kitchen: Carrot Ginger Soup

There is a possibility of snow today. Which makes me want to live in leggings and an oversized sweatshirt, sadly that is not possible. But, I do have this leftover carrot ginger soup from the weekend to help warm me up. This a great, go-to soup. It is creamy without using heavy cream and it can be on the table in under an hour. The ginger and sesame undertones pair nicely with a side of steamed dumplings or a quick veggie stir-fry. So, if a wintery-mix is in your forecast, give this easy carrot soup a try. 

Carrot Ginger Soup

1 lb carrots, diced 
1 small onion, diced 
1 1/2 tablespoons ginger, diced 
2 cloves garlic, diced 
4 cups vegetable broth 
2 teaspoons sesame oil 
2 teaspoons soy sauce 
2 scallions, slivered 
1 tablespoon toasted sesame seeds 

Heat a heavy saucepan over medium-low heat. Add carrot and onions to saucepan and saute for 15-20 minutes. You want the carrots and onions to get a deep caramelization, this adds a ton of flavor. Add the ginger and garlic and cook for another three minutes. 

After this, add 4 cups vegetable broth. Bring the soup to a boil, and then lower the heat and simmer for 15 minutes. Using an immersion blinder or regular blinder, puree soup until desired creaminess is reached. Ladle soup into bowls and drizzle with 1/2 teaspoon sesame oil and soy sauce, along with scallions and toasted sesame seeds. 


November 11, 2013

Style: Jeweled Dress

Dress: Anthropologie // Blazer: Madewell // Shoes: Kate Spade // Clutch: Kate Spade // Necklace: J.Crew // Sunglasses: Karen Walker 

I bought this dress on super sale at Anthropologie this summer, and I felt like I had to hold off on wearing it until now. Due to the velvet waistband and jewel tones, I knew this dress was better suited for cooler weather. This is unlike most pieces in my closet, but it is good for me to step outside my comfort zone. A fun, short little dress, adds a much needed does of sparkle to my closet. Pair it with some sparkly heels and a patent leather clutch and you are ready for the upcoming holiday season. 


November 7, 2013

Fall Element: Short Booties

For the most part, I'm not much of a shoe girl. I have very small feet, so it makes finding cute shoes in my size pretty difficult. But, this season I cannot get flat booties out of my head. I feel like I am constantly seeing them on people, and I want to get in on the action! I do love my heeled booties from J.Crew (as seen here), but I do think a lower heel would be more useful for everyday. They look great with jeans, but can play nicely with dresses and skirts too. What do you think of the flat bootie trend? Shop my favorites below.


November 5, 2013

November Favorites

ONE (on sale!) // TWO // THREE // FOUR // FIVE // SIX // SEVEN // EIGHT

As the weather gets cooler, I'm becoming more and more drawn to cozy knits and neutral classics. We are experiencing a cold front this week, but I'm not sure if we will see any more warm days this year. This cape by Michael Kors is high on my wish-list. I think it would be great, paired with a leather skirt and booties. Plus, it would keep me warm all through winter. What outerwear are you craving for the colder months ahead?  

November 4, 2013

In the Kitchen: Margherita Pizza

I was pleasantly surprised Saturday morning when I found fresh basil and cherry tomatoes at the Farmer's Market. I thought I wouldn't enjoy another Margherita Pizza for many months, but we whipped up this classic pizza for a simple dinner recently and it was a great end to a long day. We use our Fresh pizza dough recipe and top it with an easy marinara sauce and fresh local tomatoes. This may be the last of basil and tomatoes for a while, so if you see them at your market keep this pizza in mind. 

Margherita Pizza 

1 28-ounce can of crushed tomatoes 
4 cloves garlic, minced 
1/2 tablespoon olive oil 
1 teaspoon fresh thyme 
1 teaspoon fresh oregano 
1 bunch fresh basil 
1 8-ounce ball mozzarella 
1 cup cherry tomatoes, sliced 


Place baking stone in oven and preheat oven to 550 degrees. 

Heat a heavy saucepan over medium heat. Once heated, add crushed tomatoes, garlic, and olive oil. Once simmering, lower heat simmer covered for 30 minutes. After 30 minutes, remove from heat and add fresh herbs. 

Begin to roll out the dough so that it is slightly smaller than baking stone and about 1/4 inch think. Once your dough is the correct size and thickness place it on a pizza paddle. Slide the dough onto the baking stone and blind bake for 1-2 minutes until the dough starts to puff up and harden a little. You are only trying to cook the crust so that the pizza does not get soggy. 

Remove crust from oven and begin to ladle marinara sauce onto pizza. The amount of sauce you use is up to your discretion; I like a saucier pizza so we use between 1/2 and 1 cup. Tear mozzarella with your hands and make an even layer covering the pizza. Top with sliced tomatoes and put back in the oven to cook until cheese is browned and melted, about 5 minutes. All to cool slightly and top with fresh basil. 

November 1, 2013

Friday Favorites: Reflektor

I started listening to Arcade Fire in high school, but didn't become a loyal fan until college. Two summers ago I saw them play live in Atlanta and it was a spectacular performance. Will and I ended up with seats pretty far back, but that didn't stop us from dancing and enjoying ourselves. This week, they released their new album, Reflktor. We previewed the album last Friday thanks to Pitchfork, and I am already obsessed. If you haven't, take the time to listen to their single and maybe watch the video too. 


site design + development by kelly christine studio