Wednesday, October 29, 2014

Plaid Pants

Well,  it's Wednesday again, and I keep wondering where the weeks are going!  We are so excited to welcome our little guy into the world, but I also feel like there are dozens of things that need to get done before that happens, specifically a market days that I signed up to participate in at the beginning of December.  I am selling baby bow-ties and headbands, reusable produce bags, cloth napkins and other assorted things, which I am frantically trying to finish.  I am posting a lot of them now on my Etsy Shop, so if you are looking for bow-ties for family photos or cloth napkins as gifts ( I would say it's too early to think about Christmas gifts and family photos, but this week it's November!), you ought to look now, because I am taking it all to the market!

A little about this outfit:
I have been dying to wear these pants, but since it is still in the high 80's most days, it has seemed a little too hot.  And they look like winter... At any rate, these are one of the few pairs of non-maternity pants that I have that still fit!  And I LOVE them!  There is something fabulous about the black-watch plaid that just feels classy and cozy!  Maybe it will eventually get cool and I will be able to put them in the rotation.  For now, I guess I will just have to be okay with pencil skirts and maternity jeans.


jacket: anthropologie (similar)// t-shirt: downeast basics// pants: jc penney(similar)// shoes: ross(similar)// purse: Kate Spade (similar)// necklace: francesca's (similar)
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Wednesday, October 22, 2014

Maroon and Blue

Sometimes an outfit just goes together and works for you.  This outfit, was one of those.  I didn't even try it on before we went out to take photos, because instinctively, I thought it would work.  And glory be, it did!  And it was lovingly screaming fall to me (while still being a practical option because we are still hitting the high 80's)! And this dress!  So comfy, so cute and so perfect!  I just love the color and how easily it layered, and I loved how it can work as a maternity dress, even if it isn't one!  
Basically I will probably wear this outfit until Christmas.  And I can't wait.  Happy Wednesday!  (And happy 30 weeks to our baby!)





shirt: J. Crew// dress: Old Navy// Scarf: made by mom// boots: Target(similar)// Earrings: Forever 21

Monday, October 20, 2014

Chipotle Red Cabbage Tacos


Last winter, my CSA box contained a red cabbage almost every time we got the box (I typically get it every other week).  My small exposure to red cabbage was in the form of cafeteria salad, and so I was not super thrilled to get it, and had little idea of what to do with it.  The one thing it has going for it, though, is that it is a beautiful vegetable.  I don't know about you, but I am much more willing to give something pretty a shot.  So, we tried borsht, and some coleslaw-type recipes, or shredded it and added it to salad, and probably a few other things that I can't remember, but then I stumbled up on this recipe and have decided that this is my favorite way to eat red cabbage!  The lime juice really helps soften the cabbage up, and makes it much softer and more subtle than it usually is.  Plus, I love chipotle powder and it pairs beautifully with the lime juice!



Chipotle Red Cabbage Tacos: 
adapted from Cooking with Katie

Chicken: 
2 boneless, skinless chicken breasts, chopped into 1/2 slices
3 Tbs lime juice (you can also juice a lime and zest it, and use the zest.)
1 tsp of chipotle powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sugar

Place chicken pieces on a cookie sheet, pour lime juice over them, sprinkle on chipotle powder, salt, pepper and sugar over the top and stir to coat evenly.  Spread out chicken slices out on pan for even cooking.  Broil for 8 - 10 minutes on low until chicken is cooked through and turning slightly brown on the outside.  

While the chicken is cooking, make the cabbage slaw.
Cabbage Slaw:
1 cup of corn (canned, from the ear or frozen)
1/4 cup head of red cabbage
2 Tbs Lime Juice

Chop the red cabbage into thin slices and toss in a bowl with the lime juice.  Let stand for 20 minutes to help soften the cabbage.  After the 20 minutes is up, add the corn and lightly season with salt and pepper.  

Chipotle ranch dressing: 
1/2 cup of mayonnaise
1/4 cup of buttermilk
1/4 tsp of chipotle powder (more or less depending on how spicy you want it)
a little salt
a little pepper
a splash of lime juice

Combine in a small bowl or jar

Start with store-bought or homemade tortillas, add cabbage slaw, chicken and top with feta or mozzarella and drizzle chipotle ranch over the whole thing.  Enjoy!


Saturday, October 18, 2014

Twenty-Nine Weeks

Can you believe it!  Twenty-Nine weeks!  Ahhh!  This is all getting VERY real!  Baby kicks constantly now, and every time we go to the doctor to hear his heartbeat, he kicks as soon as she puts the cold gel on my stomach.  The other day I got a quadruple-take from a woman in the grocery store...  Not sure if it was because I look so young, or so pregnant or maybe both. At any rate, baby seems to be doing well, and now he has a few little toys that he won't be able to play with for months... Adam, on the other hand, has already enjoyed playing with the duplo legos that I bought at a garage sale a few weeks ago, so at least we know they work :) And that daddy and baby will have something fun to play with in the coming months.  



 sweater: Anthropologie// scarf: Old Navy(same scarf, but different color)// Skirt: Old Navy// Shoes: Ross (similar)// shirt: Downeast Basics


Wednesday, October 8, 2014

Buttermilk Ranch Dressing

 I have become disenchanted with store bought ranch dressing.  Mostly since making this ranch.  It takes about 2 minutes to make, and it always tastes so fresh and wonderful!  I like eating salads a lot, but I tend to be the type who ends up with left-over salad dressing left in the fridge for months, and it kind of freaks me out that some dressing is okay staying in the fridge for months... My solution?  Whip up a small batch that is perfect for your family, maybe a few guests and tomorrow's leftovers.  This batch feeds 4 comfortably, with a little left over for tomorrow.  Fresh and tasty every time!






Buttermilk Ranch Dressing:
adapted from Mother Thyme

1/2 cup Mayonnaise
1/4 buttermilk (I always use a scant 1/4 milk with 1/2 tsp or so of vinegar)
1/4 tsp sugar
1/4 tsp dried parsley
1/4 tsp dill
1/4 tsp garlic powder
1/8 tsp salt
dash of pepper

Combine all ingredients in a small jar and shake until combined.   Serve over a delicious green salad or use it to dip your pizza in!
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