There must be a 12 step program for this...

The first step is admitting you have a problem, right? After purchasing two black and white striped pieces this weekend (an adorable boatneck, three quarter sleeve top and a tank dress), I find myself longing for more. And that is when I stumbled upon the Brisa dress by DVF. Have you ever found a garment that you know was made especially for you? I have, and I am certain this DVF wrap dress was designed especially with me in mind. It marries my favorite designer, fabric pattern, and silhouette, all into one flawless garment. But, to my dismay, it's sold out in my size. How will I go on? I have moved beyond step one, admitting that I have an addiction (actually an obsession) with striped clothing, and onto to acceptance. And the eternal search goes on...

Roasted Butternut and Gala Apple Bisque

Roasted Butternut and Gala Apple Bisque

Butternut squash, roasted
Gala apple, roasted
1 tsp. olive oil
1/2 sweet onion, chopped
3 TBSP. pumpkin butter
1 cup milk
1 cup half & half
1/2 cup whipping cream, whipped
1/4 tsp. salt
1/4 tsp. cinnamon

Cut butternut squash in half, remove seeds. Drizzle with olive oil and sprinkle with salt and cinnamon. Place on baking sheet face down. Roast at 400 degrees for 50 minutes. Cut Gala apple in half. With 20 minutes left to roast the squash, place apple on baking sheet in oven, cut side down.
Remove and let cool.

In a large saucepan, saute onion in olive oil. Rough chop roasted squash and apple, add to saucepan. Lower heat to medium low. With metal spoon, mix and mush squash, apple, onion and pumpkin butter. Puree with a stick blender until smooth. Slowly mix in milk, then half & half, then whipped cream. Add salt and cinnamon and simmer on medium low, covered for 10 minutes. Serve topped with remaining whipped cream.

Ragu di Carne

I absolutely love the slow cooker. I cook everything I can in there. What can be easier than throwing in all of your ingredients and not doing anything until you are ready to eat? Hours later, all of the flavors are nicely married together. Perfecto!

Ragu di Carne
Tbsp. olive oil
1/2 onion, chopped
1/2 head garlic, diced
1/2 red pepper (or 3 mini peppers), chopped
1 lb. ground meat
2 tomatoes, diced
2 Tbsp. tomato paste concentrate (from the tube)
1/2 bottle red wine
1 tsp. onion powder
1 tsp. garlic powder
salt and pepper
Fresh basil, chopped

Add the ingredients to the slow cooker in the order they are listed, highest setting. Chop as you go to allow some uncovered cooking time. When all ingredients are added, cover and lower to medium heat. Let cook, 5-8 hours. Serve over pappardelle or another thick pasta with fresh Parmesan cheese. Enjoy!

Boho fresh

Love this look! So fresh and effortless. It's bohemian classicism where traditional meets the unexpected. (The Sartorialist)

Style Envy

I would never think to wear a leather skirt with a raffia Balenciaga bag and a silk top with raw edges, but Mademoiselle Agnes does it. Flawlessly. The combination of textures is unpredictable. The seemingly effortless conglomeration is enviable. She is my current fashion obsession.

A Taste of the Southwest

So simple to make, but the layers of flavors make it seem much more complex. Try it out at your next cookout, its sure to be a crowd pleaser.

Southwestern Pasta Salad

1 Box of Spiral Pasta
1 Can of Yellow Corn
1 Can of Black Beans
Half of an Onion
A Bunch of Cilantro
1 tsp. Chopped Jalapeño Peppers (in a jar)
Ranch Dressing (approximately ½ a bottle)
1 Tbsp. Lime Juice
¼ tsp. Coriander
¼ tsp. Chili Powder
½ tsp. Cumin
Salt (to taste)

Boil pasta. Stir all of the other ingredients together in a large boil. When pasta is cooked and cooled, mix with the rest of the ingredients. You can use homemade ranch dressing if desired. Top with more cilantro. Serve.

And the Oscar Goes to...Asian Cabbage Slaw

Poor coleslaw, always plays a forgettable supporting role next to the leading lady. But this side is tasty enough to take center stage at your next cookout. Its light and crispy, and the Siracha adds quite a kick.















Asian Cabbage Slaw

Slaw
1 bag of Shredded cabbage
2 carrots, julienned
1 cucumber, julienned
4 green onions
A bunch of cilantro

Dressing
2 tbsp soy sauce
1 tbsp honey
1 tbsp lime juice
15 drops fish sauce
1 bottle rice wine vinegar
2 tbsp olive oil
Siracha, about 1 tbsp or to taste
½ tsp coriander
Salt to taste

Mix all of the slaw ingredients together in large bowl. Whisk all dressing ingredients together in separate bowl. Pour over slaw. Let marinate in refrigerator.

Prison Chic

Anyone who knows me knows about my addiction to black and white stripes. The Jailhouse Rock design holds some substantial real estate in my closet. Always classic and timeless, I love the casual elegance the pattern implies. This American Apparel dress is a perfect addition to my collection. It has pockets, plus, it hugs in all the right places! So arrest me, at least I won’t be committing a fashion crime.

Aubergine Batons

Eggplant, beets, cilantro, brussel sprouts. People either love them or hate them. Me, I love them all, even canned beets. This recipe for Fried Eggplant Sticks will win over even the most discriminating eaters. They are light and crispy with a soft center and the Cajun mayo offers the perfect jolt of flavor. You may want to sprinkle them with some extra cajun seasoning, such as Tony Chachere’s. And make sure to fry them over high heat to get them extra crispy, if not you run the risk of them being a little limp, which to some might be as unappealing as canned beats…

Fried Eggplant Sticks
6 cups vegetable oil
1 large, long eggplant (about 2 pounds)
1 teaspoon salt
1 cup flour
2 large eggs
1/2 cup milk
Heat the oil in a large, heavy sauté pan.
Peel the eggplant and cut in half lengthwise. Cut each half into 1/4-inch thick slices (like long French fries). Toss the slices with the salt to coat evenly. Beat the eggs and milk in a shallow bowl. Lightly dredge the eggplant slices in the flour to coat, shaking off any excess. Dip the coated strips into the egg wash, then back into the flour. In batches, fry the eggplant strips in the hot oil until golden, turning with a long-handled spoon as they cook to brown evenly, about 2 minutes.

Cajun Mayo
Mayo
Lea & Perrins
Dijon Mustard
Lemon Juice
Hot Sauce
Salt
Cajun Seasonings

Nola Jane is in bloom!

Welcome to Nola Jane! The coming of spring seems like the perfect time to start this blog. I don't know about you, but when springtime is upon me, I feel like a butterfly coming out of my cocoon, shedding my wool turtlenecks and tights. I am so excited to wear cotton and color and flowy dresses. I have to admit, the changing of all of the seasons thrills me. I am equally excited with the coming of fall, the snuggly cashmere, comfy cardigans and leather boots. Maybe I just like the metamorphosis...