Saturday, January 24, 2015
And just like that, we got a glimpse of spring last weekend. I relished in that brief opportunity to bare the slightest bit of pale skin. Back under the layers you go!
Random side note: does anyone else think #ExplainThe90sInFourWords is the best hashtag that ever was?
Maya Brenner initial necklace
Romwe jacket (old, similar here)
Ela Stone bracelet and ring
Hue knee socks
H&M boots (old, similar pair - 30% off with code 'UPANDUP')
Sophie Hulme bag
Wednesday, January 21, 2015
There's something about this shearling coat that always inspires the '70s vibe in me so I decided to go full on with flared jeans and rounded sunnies. And I wish I could say this outfit was all about style, but honestly this is pretty much the warmest coat in my closet, so it general enters regular rotation during wintery days like these.
Banana Republic sweater
vintage shearling coat (similar here and here)
J Brand jeans
Proenza Schouler heels (old, new style here)
Rebecca Minkoff bag (old, love this new one)
Sunday, January 18, 2015
Another healthy recipe (and great for easy breakfasts the rest of the week). It's often hard to find tasty breakfast recipes that incorporate vegetables so leave it to Ina to come up with the addition of proscuitto to make these mini frittatas delicious and good for you.
2 tablespoons good olive oil, plus extra for greasing the pan
1 1/2 cups chopped leaks, white and light green parts
4 ounces sliced prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 1/2 cups grated fontina cheese
8 extra large eggs
1 1/2 cups half-and-half
salt and pepper
4 tablespoons grated parmesan cheese
Preheat oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
Heat the olive oil over medium heat in a large saute pan. Add the leeks and saute for 3 minutes, until tender. Add the prosciutto and saute for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Remove from heat and stir in the basil and lemon juice and set aside while you put together the egg mixture.
In a bowl, beat the eggs, half-and-half, salt, and pepper together until blended. Divide the spinach mixture evenly among the 12 muffin cups, leaving an liquid behind. Sprinkle the fontina evenly on top. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the parmesan cheese.
Bake the frittatas for 20-25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a sharp knife, and serve hot or warm.
original recipe via Ina Garten's Make It Ahead
Friday, January 16, 2015
After many years together, I cannot profess enough love for my Sedu hair dryer. For years I thought I could limp along with the fanciest model I could find at the drugstore and then always wonder why my hair looked so much smoother and straighter after getting a blow-out at the salon (despite using the same products at home). It's true: a good hair dryer does matter and, in my experience, they last longer, too. I checked my original order receipt - I bought this thing from Folica over 4 years ago and it's still going strong. Oh, and I love the extra long cord for awkwardly-placed mirrors and outlets in hotel rooms. What are your thoughts on high(er)-end hair dryers - yay or nay?