Chanel Resort 2011

I love the sheer femininity juxtaposed with...is that laser cut leather? Brilliant.

Spanish Plaza

Spanish Plaza, New Orleans, LA

I went home to New Orleans recently for the French Quarter Festival. While waiting for the ferry, I took a walk to the Spanish Plaza. Having worked in the area years prior, I would often sit around the plaza and enjoy the fountain while eating lunch. However, through all that time, I had never taken the time to notice how interesting each crest is. I love being a tourist in my hometown!

Chanel Resort 2011

White whimsy, Japanese Obi belt, naked toes

Chanel Resort 2012

Tuxedo inspired swimwear. Timeless.

BR does it again

Another Chanel inspired purchase from Banana Republic.
Raw edges, Exposed zipper, tapered fit, great details.

Chanel Spring 2011 Ready to Wear
Possible inspiration?

Mmmm, Granola

Maple Pecan Granola

I love granola. But, I am particular, so I made up my own. If you favor crunchy, simple deliciousness, then you must give this recipe a try. Feel free to substitute any nuts you may have on hand. Same goes for the raisins, any dried fruit will do. I've sprinkled mine on plain yogurt (Atlanta Fresh is the best!), strawberries, and drizzled with some local honey. Now for breakfast, I feel like I am treating myself to dessert!

Ingredients

• 2 cups rolled oats
• 1/2 cup almonds, chopped
• 1 cup pecans, chopped
• ¼ cup flax seed
• 1/2 cup shredded sweet coconut
• 1/4 cup dark brown sugar
• 1/4 cup maple syrup
• 1/4 cup canola/vegetable oil
• 1 cup raisins

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil. Combine both mixtures and pour onto sheet pan. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed. Store in an airtight container.

Enjoy!

Pasta Margherita

Pasta Margherita

1 TBSP Olive oil

4 cloves garlic, chopped

1 large tomato, chopped

2 TBSP balsamic vinegar

2 TBSP red wine

4 basil leaves, chopped

Medium ball of fresh mozzarella, cubed

Balsamic Glaze, for garnish

Salt

Fettuccine

Heat olive oil over medium heat in a saucepan. Add garlic and sauté until golden. Add tomatoes and sprinkle with salt. Stir. Gradually add balsamic vinegar and red wine. Lower heat, toss in chopped basil. Plate serving of salted fettuccine. Top with cubed mozzarella, and cover with sauce mixture. Heat from sauce will warm the cheese. Garnish with balsamic glaze and fresh basil. Enjoy!

Reimagined: Furniture

I purchased this storage cabinet years ago, when my tastes were entirely different. Years of moving, and a little help from my dog Rocco, left it in desperate need of some reconditioning. After a light sanding and a coat of primer, it already started to look better. I chose Martha Stewart's Aegean Blue and some adorable red and coral pulls from Anthropologie. Reimagine, success!

Beyond the Sea

Crab salad

1 package of imitation crabmeat, shredded

2 TBSP mayonnaise

1 stalk of celery, chopped

1/8 onion, finely chopped

1 tsp cider vinegar

Celery salt, salt and pepper to taste

~Mix all ingredients together. Serve with crackers.

This is a simple snack, and relatively healthy. The crab is low in fat and high in protein. I use olive oil mayonnaise to reduce calories. Enjoy!

A rose is a rose

Simple, rustic roses in my great-grandmother's vase