April 4, 2013
March 21, 2013
March 19, 2013
Pinning Over: Polo, Pearls and Pinterest part 2
I have told you guys before that in middle school I was a total prep. I tend to shy away from "preppy style" these days but every now and then I get an itch! I found some amazing outfits that are totally preppy and perfect for spring.
March 14, 2013
Moving In
The month of February was hectic! I have been busy trying to fix up my new place. So far I have found a kitchen tabel, a couch and chair , a rug and finally an ottoman. I am so excited that everything is finally coming together. I still need curtains and pillows and then I will be ready to show you guys my new place.
I took this picture before my house warming party. My family really hooked me up with some amazing kitchen supplies. I love cooking and I am so excited about being to make my "smelly" curry without my parents or a roommate telling me it smells bad!
Where do you guys go to find pillows?
February 22, 2013
Mix and Match Plaid
Say hello to my new method of photography! My mirror is now my new best friend! I will try my best to feature my face when I can but I am sort of obsessed with my new mirror. I wore this outfit last week for a professional dress day. I actually found this skirt in the back of one of my closets at my parents house one day.
The Labels
Skirt- Ralph Lauren (old basically vintage)
Watch- Michael Kors
Tights- Target
Belt- Zara
Top- H&M
Scarf- Tommy Hilfiger
Boots-Etienne Aigner
February 21, 2013
February 20, 2013
What Me Eat Wednesday!
Butternut Squash Soup
Last week I found an amazing recipe for Butternut Squash soup and I was so excited to make it. But then when I went to find the recipe I couldn't find it anywhere! So... I decided to make up my own recipe. I must say it turned out amazing and I just had to share it with you guys!
Ingredients:
1 Butternut Squash (cut in cubes)
3 Large Carrots
1/2 cup Coconut Milk
1 tablespoon Ginger
2 tablespoons Garlic
1 Large Onion
Red Pepper Flakes (to taste)
1 cup Vegetable Broth
2 tablespoons Olive Oil
How I made It:
1. Preheat oven to 350 degrees. Place cleaned carrots and cubed butternut squash on a baking sheet and splash with olive oil. Bake for 35 minutes. Dice carrots when cooled.
2. Place olive oil, onions, garlic, ginger in a large pot. Cook until onions are translucent.
3. Place butternut squash, carrots, red pepper flakes, vegetable broth, and coconut milk in pot. Cook for 30 minutes.
4. Transfer soup into a blender and blend until soup is smooth.
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