I took these pics after a run...
YESSSSSS!!!
So, I told a co-worker of mine about my blog and they were (pleasantly) surprised about it. He is a photographer and was looking to upgrade to a new camera and....he sold me his dSLR!!!! I now have a Nikon d50 dSLR - WHOOP!
I took these pics after a run...
Future pics will be taken with the Nikon unless otherwise noted!
I took these pics after a run...
Outfit of the Day: Silk - friend or foe?
Top - Lux Hand Me Down; Skirt - Anthro; Blazer - Banana Republic; Tights - Urban; Shoes - Urban; Earrings - Anthro; Watch Ring - Anthro; Hair - Afro w/ Front Hump
Date: Sunday, October 3
I have a bit of a rant to accompany this outfit. It begins like this...I had an Open House event to attend for a mentoring group for young high school ladies on Sunday (I am the co-chair of the group). I knew I wanted to be professional and fly. So, I picked out my outfit 1 week before the event...excited to "LAY IT OUT" on Sunday.
Sunday came...I showered, lotioned, put on my tights and the silk dress I planned on wearing, a cardie, belt and jewelry. I check myself in the mirror - love the look thus far. Go to the bathroom, apply makeup, go back out to the mirror to check the finished look and low and behold a glorious oil stain on the CENTER of the dress. It was about 1"x1". Immediately, I become furious because 1. I'm running late, 2. I still want to take pics for an outfit post, 3. I have no idea what to wear now and 4. I hate effin' silk!!!
I quickly took the cardie, jewelry and dress off - leaving the tights on because it takes too much time to change tights. I look to my closet to find something to work with the tights - I find the green skirt...look for a top, the Lux one looked like it might work. Since the top has black highlights, my black booties were an easy go-to and this blazer was the only option for a jacket with the other colors/patterns in the outfit. Surprisingly it all worked.
I put this outfit together in about 2 minutes - literally. I'm surprised what thinking on the spot did for me on Sunday. In my usual outfit planning sessions, I would have NEVER put these items together. This just proves that mistakes can turn out to be great triumphs in the end! As my day began silk was my foe, but turned out to be my friend. BTW - a little detergent and water worked the stain out, so I will have another chance to wear the original dress!
Grilled Zucchini Roll-Ups with Herbs and Cheese
Last Friday I got invited to a friend's house for a nice night of wine and appetizers. I volunteered to bring a vegetarian dish to ensure that I had food to eat, lol. The end result was these zucchini roll ups.
Grilled Zucchini Roll-Ups with Herbs and Cheese from The Food You Crave by Ellie Krieger
Serves 4
Ingredients
3 small zucchini, cut lengthwise into 1/4" thick slices
1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste
Pinch of freshly ground black pepper, plus more to taste
1 1/2 ounces fresh goat cheese, preferably reduced-fat
1 tablespoon minced fresh parsley
1/2 teaspoon fresh lemon juice
2 ounces baby spinach leaves (2 cups lightly packed)
1/3 cup fresh basil leaves
Directions
Preheat a grill or grill pan over medium heat. Discard the outermost slices of zucchini and brush the rest with the oil on both sides. Sprinkle with the salt and pepper. Grill until tender, about 4 minutes per side. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing them together with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2" from the end of a zucchini slice. Top with a few spinach leaves and one small or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices. You can make these up to a day before you are ready to serve and store them in an airtight container in the fridge.
Obviously I used a grill pan. I love my grill pan because it allows me to have a fresh grilled taste all year-round...not to mention I don't own an actual grill! These roll ups were a HIT at the party. They are savory, fresh and healthy. The other benefit to these roll-ups is that they are meant to be served cold. So if you're running late, they're always ready to go! The toughest part of preparing these roll ups was cutting the zucchini slices. I am not very gifted with the knife. I did have some slices that I had to sacrifice to my tummy ;-) because I'm big on aesthetics, but most of them turned out nice and pretty and were suitable to serve.
Grilled Zucchini Roll-Ups with Herbs and Cheese from The Food You Crave by Ellie Krieger
Serves 4
Ingredients
3 small zucchini, cut lengthwise into 1/4" thick slices
1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste
Pinch of freshly ground black pepper, plus more to taste
1 1/2 ounces fresh goat cheese, preferably reduced-fat
1 tablespoon minced fresh parsley
1/2 teaspoon fresh lemon juice
2 ounces baby spinach leaves (2 cups lightly packed)
1/3 cup fresh basil leaves
Directions
Preheat a grill or grill pan over medium heat. Discard the outermost slices of zucchini and brush the rest with the oil on both sides. Sprinkle with the salt and pepper. Grill until tender, about 4 minutes per side. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing them together with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2" from the end of a zucchini slice. Top with a few spinach leaves and one small or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices. You can make these up to a day before you are ready to serve and store them in an airtight container in the fridge.
Obviously I used a grill pan. I love my grill pan because it allows me to have a fresh grilled taste all year-round...not to mention I don't own an actual grill! These roll ups were a HIT at the party. They are savory, fresh and healthy. The other benefit to these roll-ups is that they are meant to be served cold. So if you're running late, they're always ready to go! The toughest part of preparing these roll ups was cutting the zucchini slices. I am not very gifted with the knife. I did have some slices that I had to sacrifice to my tummy ;-) because I'm big on aesthetics, but most of them turned out nice and pretty and were suitable to serve.
Video Tutorial: The Fonz Hairstyle
Ok ladies & gents, I made another video how-to. This one is for 'The Fonz' hairstyle. This is the style I did in my first outfit of the day post. It includes a backwards french braid and a hooked front, somewhat similar to the Oompa Loompa style. It's an easy, protective and sassy updo! Forgive me for all of the editing...I talk fast and say ridiculous things that should be cut out, lol. I hope you enjoy!
Product Review: Aubrey Organics Honeysuckle Rose Moisturizing Conditioner
In Review: Aubrey Organics Honeysuckle Rose Moisturizing Conditioner
Cost: $10.99 for 11 oz bottle from Whole Foods
Ingredients: Coconut Fatty Acid Cream Base, Organic Aloe Veram Organic Shea Butter, Wheat Germ Oil, Organic Jojoba Oil, Organic Rosa Mosqueta Rose Hip Seed Oil; Extracts of Fennel, Hops, Balm Mint, Mistletoe, Camomile, Yarrow, Chrysanthemum, Angelica, Forsythia and Magnolia; Honeysuckle Oil, Carrot Oil, Aubrey's Preservative (Citrus Seed Extract, Vitamins A, C and E).
Aesthetics: Aubrey's products typically come in an opaque white plastic bottle. The top is a green plastic push top. The conditioner is pretty viscous and is a white color. *Color/appearance has varied for me, but I achieve the same results* I would compare its consistency to a thick lotion/cream. It smells like flowers, I personally love the scent.
PROS: This conditioner has some top notch ingredients. It claims to "deep-condition & protect, soften hair texture, replenish moisture, and add a soft, floral scent." I use this conditioner as a deep conditioner per the instructions on the bottle, listed below.
"To Use: Shake well before using. After shampooing, apply to damp hair and work through, concentrating on the ends. Leave on for 1 or 2 minutes, then rinse. For deep conditioning: Apply to dry hair and distribute from scalp to ends. Leave on for 15 minutes, then shampoo and condition hair as usual."
When I use this as a DC, my hair is left feeling baby soft. This conditioner also helps start my detangling on the right foot. In "softening" my hair, it provides some slip to loosen my kinks before I section my hair to shampoo and condition.
I know some people don't see the point in conditioning before a wash. However, I see no problem with it - obviously, lol. I compare the process to a pre-poo, but much better! I can't argue with the results, so, I'm still going to do it. For more debate on the condition before shampooing topic, check out this post from The Natural Haven for additional views on the topic.
CONS: Price. This stuff is expensive. I estimate I get 6-7 washes out of one bottle.
Bottom line: I found this product at the beginning of my journey and I have not found another product (or aryuvedic treatment) that surpasses it - period. Additionally, I have passed my praises for this product to 5 friends - one who is relaxed - and 4 out of 5 agreed that it's amazing. Small pool, but still an 80% success rate. If you're looking for a great DC and have dry hair, I would definitely recommend this product.
Outfit of the Day: 2 Seasons
Top - Anthro; Blazer - Anthro; Leggings - Splendid via Nordstrom; Boots - Michael Kors via Hand me down; Necklace - Gift via Etsy (Brilliance Found); Earrings - Anthro; Ring - Etsy (Muffin Top Designs) Glasses - Urban; Hair - Tuck & Roll w/ Bangs
Date: Tuesday, September 28
The weather in Philly has been straight up wonky. We have been experiencing 2 distinct seasons in one day for the past week! On Tuesday, the day started off with torrential down pours (rain boots) with temperatures in the 60s. As the day progressed, it warmed up to the 80s, leading to humidity and mugginess. Similar to the weather changing up, bf decided he didn't like the original location for pics, so we moved (honestly it's the same location just across the street so it looks totally different). It was a tough day to figure out what to wear, so my fake-model game was really thrown off. The nerd glasses helped cover this fact, no they're not prescription.
Did someone mention vices?
Cheddar Cheese Soup with Irish Soda Bread from College Vegetarian Cooking
Cheese and bread are my vices. I love them both. I'm the person who eats the entire complimentary bread roll at a restaurant and feels NO GUILT! Well, honestly, I do feel guilty sometimes, but my stomach is ALWAYS happy. The soup was pretty good - not necessarily the best thing ever, but definitely good enough to cook again...especially on a cold winter day. This soda bread was TO DIE FOR! I loved it. The center was soft while the outside was crispy/crumbly. This will be my go-to soup bread. Bf didn't try this food - he had other dinner plans this week.
Ingredients
SODA BREAD
Oil or cooking spray
3 1/2 cups flour
1/2 cup uncooked oatmeal
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
8 ounces sour cream
3/4 cup skim milk *I used vanilla soy milk
3 tablespoons sugar
5 tablespoons melted butter
SOUP
2 onions
1/4 cup butter
1/3 cup flour
2 1/2 cups water
1 vegetable bouillon cube
2 1/2 cups milk *I used vanilla soy milk
Salt and pepper
2 cups grated cheddar cheese
To prepare the bread Preheat the oven to 375F. Lightly coat a baking sheet with oil or cooking spray. Combine the flour, oatmeal, salt, baking powder, and baking soda in a large bowl. Combine the sour cream, milk, and sugar in another bowl. Add the sour cream mixture to the dry ingredients and mix just until blended. Stir in 4 tablespoons of the melted butter. urn the dough out onto the prepared baking sheet and shape into a mounded circle about 8 inches in diameter. Brush the top with the remaining 1 tablespoon of melted butter. Bake for 40 to 45 minutes, or until browned. Cool completely before slicing.
To prepare the soup: Peel the onions and cut into thin slices. Melt the butter in a large saucepan, add the onions, and cook, stirring occasionally, over medium heat for 15 to 20 minutes, or until the onions are translucent. Add the flour and cook, stirring constantly for 1 minute. Stir in the water, bouillon cube, and milk and bring to a boil. Season with salt and pepper and simmer over low heat, stirring frequently for 5 minutes. Remove from the heat, add the cheese, and stir until completely melted.
Cheese and bread are my vices. I love them both. I'm the person who eats the entire complimentary bread roll at a restaurant and feels NO GUILT! Well, honestly, I do feel guilty sometimes, but my stomach is ALWAYS happy. The soup was pretty good - not necessarily the best thing ever, but definitely good enough to cook again...especially on a cold winter day. This soda bread was TO DIE FOR! I loved it. The center was soft while the outside was crispy/crumbly. This will be my go-to soup bread. Bf didn't try this food - he had other dinner plans this week.
Ingredients
SODA BREAD
Oil or cooking spray
3 1/2 cups flour
1/2 cup uncooked oatmeal
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
8 ounces sour cream
3/4 cup skim milk *I used vanilla soy milk
3 tablespoons sugar
5 tablespoons melted butter
SOUP
2 onions
1/4 cup butter
1/3 cup flour
2 1/2 cups water
1 vegetable bouillon cube
2 1/2 cups milk *I used vanilla soy milk
Salt and pepper
2 cups grated cheddar cheese
To prepare the bread Preheat the oven to 375F. Lightly coat a baking sheet with oil or cooking spray. Combine the flour, oatmeal, salt, baking powder, and baking soda in a large bowl. Combine the sour cream, milk, and sugar in another bowl. Add the sour cream mixture to the dry ingredients and mix just until blended. Stir in 4 tablespoons of the melted butter. urn the dough out onto the prepared baking sheet and shape into a mounded circle about 8 inches in diameter. Brush the top with the remaining 1 tablespoon of melted butter. Bake for 40 to 45 minutes, or until browned. Cool completely before slicing.
To prepare the soup: Peel the onions and cut into thin slices. Melt the butter in a large saucepan, add the onions, and cook, stirring occasionally, over medium heat for 15 to 20 minutes, or until the onions are translucent. Add the flour and cook, stirring constantly for 1 minute. Stir in the water, bouillon cube, and milk and bring to a boil. Season with salt and pepper and simmer over low heat, stirring frequently for 5 minutes. Remove from the heat, add the cheese, and stir until completely melted.
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