Thursday, October 23, 2014
Oversized knits are right smack dab in the middle of my fashion radar right now. I recently picked this one up (immediately after seeing this outfit) and have been wearing some variation of this outfit at an alarming frequency pretty much ever since the weather got chilly.
vintage Givenchy sunglasses (love this pair)
Banana Republic sweater
Ela Stone bracelet
M by Maggnolia, Elaine B, and Anthropologie rings
Zara pants (old, similar here)
10 Crosby Derek Lam flats
Mansur Gavriel bag (sold out, pretty one here)
Tuesday, October 21, 2014
"Is it a coat or a dress?" B asks with head cock. Believe it or not, it's a coat, but its dress-like qualities are what I love about it. Perfectly elegant '50s vibe and what better to pair with it than a pair of sleek, sheer black stockings? I'm currently teaming up with Hanes Hosiery to give away a pair of tights to 2 lucky readers! Just use the handy-dandy widget below to enter! I'll announce the winners next Tuesday, October 28th! Good luck!
a Rafflecopter giveaway
coat c/o Julie Brown
Ela Stone cuff (love this one)
tights c/o Hanes Hosiery
ASOS heels (fun pair here)
Lamarthe tote (pretty houndstooth option here)
nails in UO 'midnight rider'
Sunday, October 19, 2014
It's decorative gourd season motherf*ckers! I've been craving pumpkin soup pretty much since fall ended last year and when B and I went to purchase our soup pumpkin at the farmers' market, a lady working at one of our favorite booths convinced me to try a blue hokkaido pumpkin. What a great find! It really did have a much richer and nuttier taste than your average pie pumpkin, so I'd highly recommend nabbing one of these to make this soup recipe if you can find it. Per the original recipe's recommendation, we paired this with a medium-dry hard cider that we recently acquired from Mt. Defiance Cidery and the combination worked perfectly!
4 oz pancetta
3 tablespoons butter
1 small onion, chopped
1 carrot, chopped
1 garlic clove, crushed
2 1/4 lbs pumpkin, deseeded, peeled, and cut into cubes
2 tablespoons honey
3 sprigs of sage
3 cups vegetable stock
1/3 cup heavy cream
salt and pepper
In a large pot, cook the pancetta over medium-high heat until slightly browned and crispy. Remove with a slotted spoon and set aside.
Reduce the heat to low, melt the butter, then add the carrot, onion, and garlic and cook for 4-5 minutes. Add the pumpkin, honey, and sage, stir, and cover to cook for 10 minutes. Pour in the stock, bring to a boil, and cook for an additional 10 minutes until the vegetables are soft.
Turn off the heat and allow the soup to cool slightly, then remove the sage. Use an immersion blender or food processor to blend the soup into a smooth purée. Bring the soup slowly to a boil, then stir in the cream, and cut the heat. Season to taste with salt and pepper. Serve topped with pancetta and a side of crispy garlic bread!
adapted from recipe in Perfect Pairings
Saturday, October 18, 2014
B and I have spent so many of our recent weekends running errands and doing chores that we thought it might be fun to take a Saturday to just be a little irresponsible. We ended up spending the day wine tasting at Barrel Oak, checking out The Outpost in Middleburg (which features the most incredible mash-up of Hemingway x Roosevelt safari decor you can possibly imagine), tasting cider at Mt. Defiance Cidery, and wrapping it all up with an early dinner at The French Hound. If you're looking for a fun fall day outside of the city, I highly recommend all of these activities.
Marc by Marc Jacobs sunglasses (old, love this pair)
J. Crew button-down
silver bracelets and antique ring
DL1961 denim (15% off until 10/22 with code 'DLDENIM15')
Robert Clergerie brogues (another pretty pair)
Mansur Gavriel bag (sold out, similar here)