Workwear: Knit Dress and Bright Flats

August 20, 2014



{Gray Knit Dress ~ Asos {old} / Pink and White Polka Silk Blouse ~ Thrifted / Pink Flats ~ Tory Burch Reva}
Happy Humpday!  I wore this knit dress to work yesterday and was so casually cool and comfortable.  I popped this GORGEOUS oversized silk blouse over it and rolled up the sleeves for a little coverage in the morning but after lunch, swiftly tied it around my waist for a {probably a little too casual} style variation.  Lol! I love a pretty pink + gray combo, it's one of my favorites to wear.
Hope you are having a great week!
xoxo, thanks for reading! ♥

Breakfast Potatoes: Confetti Home Fries

August 19, 2014

This is another one of my husband's recipes {see his amazing BBQ chicken wing recipe here!} that I am so excited to share.  He has been making the best potatoes {home fries and the best French fries EVER} for as long as I can remember.  I can't describe how delicious these potatoes are, especially on a lazy Sunday morning and eaten with bacon, eggs and a tall glass of cold orange juice – as seen here last weekend on my instagram page. These home fries are what breakfast is all about.
Of course, he doesn't measure anything so I had to do my best with estimating.  Lol! This recipe serves 4 but you probably want to make a larger batch – these will be a hit!
5 Large Potatoes
1 Ear Fresh Corn on the Cob {or 1/2 cup frozen corn}
1/2 Red Bell Pepper, Chopped
1/2 Green Bell Pepper, Chopped
1/2 Large Onion, Chopped
1 Garlic Clove, Minced
1/2 Teaspoon Prepared Grated Horseradish
2-3 Tablespoons of Vegetable Oil, plus 2 Cups {for Frying}
1/4 Cup Chicken Broth
Salt, Pepper and Seasoned Salt to taste
{Start with peeling and dicing your potatoes.  You want to cut them into fairly small, bite-sized pieces.}
{In a large pot of boiling water, boil your potatoes for about 8 minutes, or just until they are starting to soften, but no further.}  
{While the potatoes are boiling, prep the veggies.  First, remove the corn kernels from the cob.  You could substitute fresh corn with frozen {or canned} but trust me, you do not want to leave this ingredient out.  It gives the potatoes a perfect pop of fresh sweetness.  So good!}

{Next, dice your peppers, into medium sized pieces.  The veggies and potatoes should be roughly the same size.}

{Finish with dicing the onion and mincing your garlic.  The horseradish is another key ingredient to this dish.  Even if you think you HATE horseradish like I do, LOL!, you will love the subtle savory flavor it gives these potatoes. I can't really describe it but it's SO NECESSARY.  I actually found out fairly recently that he adds horseradish. I wasn't surprised though, I knew there had to be some sort of secret ingredient. haha!}
{Once the potatoes are softened a bit, remove and drain them.}
{Season with salt and pepper, set aside.}

{To a large skillet, over medium heat, add 2-3 tablespoons of vegetable oil.  Add in the peppers, onion, corn, garlic and horseradish. Stir well to combine and let brown, stirring constantly.  Season with salt, pepper and seasoning salt.}
{While the veggies are getting brown, heat 2 cups of oil in a large pot and deep-fry the par-boiled and seasoned potatoes until golden brown, about 8-10 minutes.}


{When the veggies are softened, lower the heat and taste for seasoning.}

{When the potatoes are perfectly golden brown after frying {and will be the absolute PERFECT texture}, drain and add to the sautéed veggies.}

{Mix well, add your chicken broth and cover.  Let this continue to cook over low heat for about 5 minutes.}

{The potatoes will soften a bit and the flavors all will meld together. Savory deliciousness!}

{Serve immediately {topped with a sprinkle of parsley} and enjoy!}
My kids and I request these potatoes every weekend and we even had them with dinner last week.  They are so easy and the ingredients are always on-hand so it's a no-brainer when the need for something savory and delicious arises. :)  These will be the star at your breakfast table; let me know if you plan to try these and how they came out. :)
xoxo, thanks for reading!

Workwear: Vintage Blue Dress

August 18, 2014


{Vintage Blue Dress ~ Thrifted / Gold Sandals ~ Betsy Johnson / Gold Tote ~ H&M}
Currently remembering that the last time I wore this pretty dress was waaaay too long ago.  And sadly, the color does not photograph well at all – it's really the most gorgeous, vibrant sky blue.  Almost everyone I encountered was sure to tell me that it's the prettiest shade of blue and looks good on me. :)  I actually questioned whether it was TOO bright to wear alone and almost popped a khaki colored blazer over it but I'm glad I decided against it. 
I even asked Isis if the color was just too much when I came downstairs to leave out for work last week.  She assured me that it wasn't, so out the door I went.  I love that we can have style conversations together.  She's developing her own sense of style and is becoming the little fashionista and that makes me very happy.
In the end, I always realize – most times it's best not to overthink things and keep them simple.  I have to remind myself of that quite often. :)
xoxo, thanks for reading! ♥

Workwear: Jumpsuit + Blazer

August 14, 2014


{Navy and White Jumpsuit ~ Forever 21 {last worn here}/ Navy Linen Blazer ~ Thrifted / Bright Strappy Sandals ~ Zara {old} / Bright Leather Handbag ~ Vintage via Etsy}
I sure wish these shoes weren't so uncomfortable, I love them so much.  Too bad I can only tolerate maybe an hour at a time in these bad boys.  But that didn't stop me from tossing them in my work bag and wearing them yesterday – if only for a little while. :)  I also adore this jumpsuit, as I mentioned the last time I wore it.  It doesn't need much so a navy blazer thrown over it while worn in the office worked perfectly well.
I hope you are having a great summer week. 
xoxo, thanks for reading! ♥