April 30, 2015

Beauty: Coverage Basics


Finding a great beauty routine is ever-changing. As styles come and go, so do beauty fads. I have extremely fair skin so finding foundation and cover-up that matches my skin tone can be difficult. Over the years I've been lucky to find a few brands that always work - I have my Mom and Aunts to thank for this. I know I won't always use these products, but I know Bobbi Brown, Clinique, and Laura Mercier will always be in my makeup bag. 

Bobbi Brown BB Cream is my everyday foundation. It has a light coverage, but enough weight that it stays throughout they day. The additional moisturizers and SPF help shield skin from everyday damages that a traditional foundation cannot supply. This is one of the only BB creams to match my skin tone. So, if you have fair skin please give this product a try. 

Clinique Airbrush Illuminator Concealer covers all of my late nights. This under eye concealer is light enough that it does crease in fine lines, and the light-diffusing properties remove any pesky dark circles. Plus, it comes in a variety of shades (something difficult to find in under eye concealer) so you  can find the shade perfect for your. Another perk is that the brush applicator makes for easy on early mornings. 

Bobbi Brown Foundation Stick I wore this foundation on my wedding day. It provides great coverage, without looking caked-on. I find it a little heavy for an everyday foundation, but now use it as cover-up. Plus, it is great to have on hand if I ever need thicker coverage. 

Laura Mercier Foundation Primer Protect Broad Spectrum SPF 30 is my perfect primer. With fair skin I worry about too much sun exposer. Applying this primer not only reassures my skin is protected, but that my makeup goes on smoothly. 




April 29, 2015

In the Kitchen: Spring Potato Hash



My love for a good potato hash is well known. I'll gladly whip one up for a leisurely breakfast on the weekend (while in my pajamas, of course). We had a few stalks of asparagus leftover from dinner this week, and they made a great addition to a few roasted potatoes and creamy leeks. Now, you could omit the eggs and use this recipe as a building base for dinner, or top it with a sunny side up egg and a little sriracha for a special breakfast. Either way, add your spring veggies to your breakfast this week, you won't regret it. 

Spring Potato Hash 

1/2 pound rainbow or red potatoes, cut into 1 inch cubes 
3 tablespoons olive oil 
1/4 bunch of asparagus, cut into 1 inch pieces 
1 leek, diced 
2 spring onions, diced 
2 eggs 

Pre-heat oven to 375 degrees. Place diced potatoes and baking sheet and drizzle with 1 tablespoon olive oil, and salt and pepper, coat evenly. Roast potatoes for 20 minutes, stirring halfway through. Set aside once cooked. 

Heat a large skillet over medium-high heat. Add remaining olive oil and leeks and cook until browned, about 5 minutes. Add asparagus and 3/4 the spring onions. Cook for 3 minutes until asparagus has slightly softened. Add cooked potatoes and toss to combine. Serve with your favorite eggs. 

April 28, 2015

Style: Striped Midi Skirt



J.Crew Pleated Midi Skirt in Stripe // Tibi Striped Pleated Midi Skirt // Dolce & Gabana Striped Midi Skirt

I've fallen back in love skirts, specifically midi skirts. There were a few years where I shied away from them: putting together an outfit seemed out of reach. But, over the last year skirts have found there way back in my closet. I'm particularly found of striped midi skirts this season. They take what can be a formal cut to a more approachable style. This J.Crew Pleated Midi Skirt in Stripe is my favorite and is currently an additional 30% off. Why not add one to your closet? 

April 27, 2015

Style: Perforated Top


Perforated clothing is one of the top trends for spring and summer. You can easily find it on an array of items: skirts, shoes, bags, etc... I bought this top at Banana Republic a few weeks back on sale. I knew it would be a versatile piece for this season, plus purchasing it on sale meant I didn't have to worry about if it went out of style quickly. I would love to add a few more pieces to my wardrobe, like this top, but for now this simple perforated tee will do. Are there any trends you're looking forward to trying?


 Banana Republic Top (also love this version) // Paige Denim // Vince Jacket (similar) // Zara Flats // Kate Spade Bag (similar) // Ray-Ban Wayfarer Sunglasses // J.Crew Necklace 

April 23, 2015

April Favorites


ONE Take an extra 30% off this pretty pink sweater. // TWO J.Crew is really killing in the show department this season. // THREE The scalloped edge on this clutch is almost too cute. // FOUR Get a head start on summer with this black straw hat. // FIVE This cropped white tee is worth the splurge. // SIX NARS recently launched a dual-intensity blush & I want every shade. // SEVEN I've been on the hunt for a pink throw for months. This one may make the cut. // EIGHT I'm loving the subtle slit trend. // NINE Jazz up your farmers market trip with a personalized tote. // TEN Classic black frames go with almost everything. // ELEVEN Stay hydrated, my friends. // TWELVE Rock this jumpsuit on a warm evening. 

April 22, 2015

In the Kitchen: Shaved Asparagus & Pea Salad


It wasn't until a few weeks ago that I saw fresh english peas for the first time. I didn't buy any that day, and then feared I had missed my one opportunity when I returned to find them missing. Luckily, the grocery store must have been in-between shipments because I was able to take some home a few weeks later. If you are able to find fresh peas make the splurge. They are more flavorful and tender than the frozen variety allowing them to be the star of a simple salad. You can eat them raw, but a quick boil enhances their sweetness. Paired with a little goat cheese and shaved asparagus, and you have a great salad to shake up your weeknight meals. 

Shaved Asparagus & Pea Salad 

1/2 bunch asparagus, shaved 
3/4 cup shelled fresh peas 
2 ounces goat cheese 
1 garlic clove, minced 
1/2 tablespoon white wine vinegar 
2 tablespoons lemon juice 
1/4 cup olive oil 
salt & pepper 
1 tablespoon fresh mint, chopped 

Bring a small pot of water to a boil. Add peas to boiling water and cook until bright green, which should be less than 1 minute. Remove from heat and place in a ice bath to cool. Remove from ice bath and allow to dry. 

Shave asparagus using a mandoline or vegetable peeler into thin strips. Set aside. Combine asparagus, peas, goat cheese, and half the fresh mint in a serving bowl. 

Whisk together garlic, white wine vinegar, lemon juice, olive oil, salt and pepper. Pour desired amount of dressing over salad and mix gently to combine. Top with remaining mint. Serve chilled. 


April 21, 2015

Style: Spring Sleeveless Turtleneck


Some weekends you just need to get away. We spent last weekend in Richmond, hoping between the art museum, breweries, and my favorite lunch spot. The trees were in full bloom which made for a gorgeous day to take a stroll through the museum district. This sleeveless turtleneck has turned into a major wardrobe workhorse this year. It can be easily layered on cooler days, but looks just a nice paired with skinny black jeans and flats. I know I'll probably have to give it up once summer comes, so I'm wearing it as often as I can right now. Are there any pieces in your closet you transition from season to season? 


 Everlane Sleeveless Turtleneck // Paige Jeans // Zara Flats // 3.1 Phillip Lim Bag // Karen Walker Sunglasses ( similar)

April 8, 2015

Style: White Blazers



Few pieces of clothing are more versatile than a blazer. As soon as the weather warms up, it is the perfect time to ditch your classic black blazer for a lighter option. I plan on dressing mine down with an easy sundress or jeans, but you can easily make it office appropriate as well. 

April 7, 2015

In the Kitchen: Lemon Curd Tart




Growing up, I loved making lemon bars with my mom. We usually made them in the spring when the weather was warming up. So, when Will requested a tart for Easter I knew exactly what filling to make. A lemon curd tart and lemon bars are very similar. I find that lemon curds are a little tarter and silkier, making for a great contrast to the buttery crust. Yet, they are more time consuming. I like to the make the crust in advance, and store it in the fridge until I'm ready to make the curd. It makes the process a less complicated, and this way I know the crust won't be too hot when I'm ready to assemble. 

Lemon Curd Tart 

1 stick unsalted butter, room temperature 
1 1/4 cups sugar 
zest of 4 large lemons 
1/2 cup lemon juice, strained 
1/8 cup salt 

Find my tart crust recipe here

Combine butter sugar, and lemon zest in a stand mixer with paddle attachment. Whip the butter, sugar, and lemon zest on high speed until the mixture is light and fluffy, this will take about 5 minutes. Slowly add the eggs in 1 at a time making sure to scrape down the sides as you go. Add lemon juice and salt and mix until combined. The mixture will look lumpy, but do not worry the sugar will cook down. 

Heat a heavy saucepan over very low heat (you do not want the eggs to curdle). Add lemon curd mixture and stir until thickened. This will take about 15 minutes. Do not walk away from the stove, because this can easily stick and curdle. The mixture will heavily coat the back of a spoon once finished. Pour into cooled tart crust and serve at room temperature. Garnish with a lemon slice. 

 

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