I am feeling preppy and summery today! I thought I would wear my neon peach pants today with a great sweater that I already had that conveniently match the pants. I also thought some sparkly shoes would look cute. Have a great week!
Have you heard the news? Starbucks is opening locations within Walt Disney World and Disneyland! I can’t wait to take our baby girl to Disney World in a few years and I am relieved that we will be able to start our day right with a good S-bucks – for me: a non-fat latte, please.
Have you ever bought individual serving size bottles of wine? They are great – you can open one and it’s just one glass of wine. And the bottles are the cutest size to re-use throughout the house. I’ve used them as scent diffusers with reeds and of course as vases. Here’s my latest single serving wine bottle with the last of the forsythia from our yard…
Once peasant footwear and now high fashion – espadrilles are making a huge comeback for the summer. I’ve always enjoyed a cute espadrille, personally, so I have been shopping around for a pair for the summer.
You can get very expensive espadrilles or extremely cheap espadrilles. They look great with summer dresses and can even be worn to work. I stumbled upon these cute ones at DSW the other day, only $35! I’ll be wearing them constantly this summer with white pants, jeans, long dresses…you name it!
Will you be wearing espadrilles this summer?
It’s going to be cold and rainy this morning so I thought I’d wear my favorite blue wool pants today for the last time until the fall. I’ll be wearing something similar to this with them…
Have a great week!
We made these bars recently and they were very tasty. I thought I would share the recipe with you today if you’re looking for something springy, sweet, and delicious to make for breakfast this weekend.
Blueberry-Lemon Oatmeal Bars
1 C all-purpose flour (we used whole wheat flour)
1 C quick-cooking oats
1/2 C packed brown sugar
1/4 Tsp salt
1/4 Tsp baking soda
1/4 Tsp ground cinnamon
6 Tbs butter, melted
3 Tbs lemon juice
1-1/3 C dried blueberries (6 ounces)
3/4 C sour cream
1/2 C granulated sugar
2 Tbs all-purpose flour
1 Tsp vanilla extract
1 Tsp lemon zest
1 large egg white, lightly beaten
Preheat oven to 325o F.
To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, salt, baking soda and cinnamon in a medium bowl, stirring well to combine. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7 baking pan coated with cooking spray.
Prepare filling by combining blueberries, sour cream, granulated sugar, flour, vanilla, lemon zest and egg white in a medium bowl, stirring well. Spread blueberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.
Bake for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.
One of my favorite annual craft projects is making my wall calendar into beautiful, colorful file folders. What am I talking about? Let me tell you…
Every year, I buy one of these Paper Source calendars. Each month has a beautiful print in bold, vibrant colors.
On the back of each is a bunch a different stencils to cut out to make the month into things like paper boxes, flat cards, and bookmarks.
But, on the back of a few is the pattern to make a file folder! Every year I make my entire 12-month calendar into 12 file folders and then my organization at work is super colorful. So easy…
You just need scissors to cut, a pencil to trace the pattern onto the rest of the paper, and a bone folder to fold each cut out shape into a folder.
Voila – the fanciest folders in the office…
Have you seen this? The folks at Pantone partnered with Sephora to create make-up in this year’s Pantone color of the year – Tangerine Tango! Not sure about tangerine tango eyeliner, but I would definitely try the nail polish. My dressy dress for spring and summer events is sort of this color… What are you getting this spring in the color of the year?
We were grilling dinner this past weekend and needed a carby side. We are sick of rice, baked potatoes, etc… so we decided on this really great warm potato salad recipe we have made a couple of times. It’s a perfect side dish for the spring and I thought it was about time to share with you…
Roasted Fingerling Potato Salad
from Bon Appetit, June, 2010
2 Tbs plus 2 teaspoons extra-virgin olive oil plus additional for brushing
1 1/2 lb 1-inch-diameter fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
1/4 C fresh Italian parsley leaves
2 Tbs fresh tarragon leaves
1 1/2 Tbs red wine vinegar
1 Tbs coarse-grained Dijon mustard
2 hard-boiled eggs, peeled, chopped
Position rack in bottom third of oven and preheat to 400°F. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper.
Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.
Transfer potatoes to dish. Spoon chopped eggs and herb salad over.