Thursday, March 28, 2013

Seeing Red

For those days when I'm completely operating on zero energy, I insist on going all out in colors that make me smile and compliment my yellow undertones :).

Jeans- Blank NYC found here
Top- Splendid
Clutch- JJ Winters
Heels- Brian Atwood
Shades-Ralph Lauren

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Monday, March 25, 2013

DIY Silk Faille Full Skirt

I absolutely love a full skirt so when I purchased this fabric from Mood I knew I wanted a transition skirt.  The fabric is light and flowe and simply perfect.  It's slightly sheer so I lined it with a polyester  blend and made the lining detachable, it's going to be great when vacation time starts.

I used pattern Butterick B5285  View B with the following alterations:
Added inverted pleats around the entire skirt.
Added a 2 1/2 inch panel around the bottom half.
Dropped the back of the skirt 1 1/2 inch to create a more sloped design which gives it more movement.
Added a detachable  lining

Heels- Burberry

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Thursday, March 21, 2013

Lemon Cream Cheese Bars

     Due to vacation beach season coming up (unfortunately I need an incentive) I'm TRYING to stay     away from lots of sugar and fa,t but because I'm a junk food junkie and constantly craving everything sweet and tangy it's certainly a challenge.  Instead of totally depriving myself, I chose to use low fat cream cheese and cut the ingredients in half to make a much smaller batch.  If you want to try this recipe I recommend doubling the ingredients for a full batch, unless your willing to deal with the guilt.


1 cup flour
1/4 cup powdered sugar
1/2 cup butter
1tsp grated lemon peel
1/3 tsp cinnamon

2 eggs
1 1/4 cup sugar
1/2 tsp baking powder
1/4 cup lemon juice
1/2 tsp grated lemon

1/2 cup powdered sugar
2 tbls lemon juice
4 oz cream cheese

Crust- Mix with a hand mixer flour, powdered sugar, butter, lemon peel and cinnamon.  Mix will become crumbled.  Press the mix into a 10x7 baking pan and bake at 350 until light brown.

Filling- Whisk all ingredients until mixed well.  Pour mixture over hot crust and return to the oven for an additional 20 minutes or until golden brown.  Remove from the oven and let cool for 45 minutes.

Frosting- Combine all ingredients in a bowl and mix with a hand mixer until smooth.  Once the bars have cooled, spread the frosting evenly and cut into squares.

Makes approx.. 10
Store in the refrigerator.
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And the winner is...........

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Wednesday, March 20, 2013


I know I'm on borrowed time when it comes to this weather.  Being that I happen to love cooler temperatures and wearing boots, maybe it's an east coast thing, so the past few weeks have been all out black.  I am so going to miss my jackets, tights and cold weather gear, you have know idea.

Top- Theyskens Theory
Skirt- Iris & Ink
Booties: Schutz
Necklaces- YSL & vintage
Shades: Ralph Lauren

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Monday, March 18, 2013

Sesame Chicken & Broccoli

When it comes to Chinese food, every variation is a staple in my house.  The sweet, spicy and saltiness this dish gives is a true delight.  By marinating the chicken in baking soda for 30 minutes prior to preparing, it will allow you to experience the true tenderness of authentic Chinese food.


Chicken marinade

5 chicken breast cubed
1/3 cup pineapple marinade
1/4 cup soy sauce
2 tbls red wine
1 tbls sugar in the raw (brown sugar will work fine)
1 tsp chili oil

1/2 cup corn starch
1/3 cup olive oil


1/3 cup pineapple marinade
1/3 cup honey
1/4 cup soy sauce
1/2 cup water
2 tbls chili oil
1 clove garlic crushed
1/2 tsp sugar in the raw
1 tsp red pepper flakes
1 tbs cornstarch
1/2 white onion
1/4 cup green onion chopped
2 1/2 cups of broccoli
2 tbls sesame seeds


Marinate the chicken in all the marinade ingredients for 20 minutes in the refrigerator.
Dredge the chicken in the cornstarch and fry in the olive oil n a skillet until completely cooked.  Remove from the skillet and set aside.

Whisk all the sauce ingredients together in a bowl except the white and green onion and broccoli and sesame seeds.

In the skillet the chicken was cooked in, add 2 tsp olive oil and brown the sesame seeds.  Add the sauce, the onions, broccoli and chicken.  Mix well and let simmer for 15 minutes, frequently stirring.

Serve over brown rice.


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Friday, March 15, 2013

Statement Necklace Giveaway

Everyone knows by now I love creating; being it food, clothes, hand bags, home decor etc. I love the process from concept to reality.  The downside of being so creative is a closet completely overflowing.  So I have made a decision to make something special for my blog readers which will allow me to satisfy my need for creativity and share with you what I antique brass and turquoise strand statement necklace.

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Wednesday, March 13, 2013

DIY Leather Jogging Pants

When it comes to fitted clothes I have to say I'm partial, but lately a slouchy pant has been my goto. They can be cool, sexy, comfortable and sophisticated all in one, so incorporate a butter soft leather, draw string, side seam pockets and elastic in one fully lined garment and you have a winner.  Using Burda Pattern 7250 with major alterations to the pattern.

Pattern alterations:  Added roughly 6 inches to the pattern to create a baggier look.
                               Added a seam to the bottom half of the pant, did this not for design but to
                               compensate  for size constraints of the leather hide.
                               Changed to flat pleats.
                               Removed the zipper option.
                               Removed the waist band and added an elastic waist band and draw string.
                               Added elastic at the ankle.
                               Added a lining.

Pants:Available here
Top: Alexander McQueen
Heels: Vionnet
Earrings: DIY

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Tuesday, March 12, 2013

DIY Sustainable Decor

Being a huge fan of clean simple lines and a person who's favorite color family falls in the earthier  realm, my home decor color scheme tends to follow that same trend.  What's been drawing me in lately have been stone and cement finds, so incorporating these into a few items from around my house was a no brainer.  While in the process of switching out lightbulbs to CFL's I thought about an interesting use of the disposed bulb as decoration as well as the disposable cupcake lid which make great tea light holders.  Not only are they interesting conversation pieces, they will last forever and for roughly $11.00 in products and a few household items I'm sure you have thrown in a drawer, you can make endless sustainable goodies.

1. Grap the solder point and twist, this will release the brass contact.
2. Crack the glass insulator, be careful because pieces of glass may fly and the glass is sharp.
3.  Using the tweezers, pick the glass to help loosen more to release.
4.  Once the glass is released, remove the bulb by giving a big tug.
5.  Take a screw driver or a hard object and break the fill tube and the filament assembly.
6.  Shake the bulb and remove all excess fill
7.  Rinse the bulb with warm water and allow to dry completely

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Monday, March 11, 2013

Black on Black

When all else fails, I generally run to my "uniform" black everything with a touch of color.  When I have literally 10 minutes to get dressed and in my head,  completely threw out everything.  I immediately go to the black section of my closet and I know I can't go wrong with a pencil skirt, fitted top, and a pair of heels.

Top-Stella McCartney
Belt- DIY
Jacket- Acne
Heels- Jean Michael Cazabat (with ankle straps added)
Shades- Tom Ford

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Friday, March 08, 2013

Tilapia Piccata

When in search of an all in one meal that is an absolute explosion of flavor nothing fits the bill more than tilapia piccata.  There are a million variations of piccata floating around some a little more fattening than others so I wanted to keep the piccata flavor and texture with a few less calories.  Your taste buds will love you.


6 medium tilapia filets
1 cup chicken stock
1/4 cup white wine
3 tbls margarine
juice from 1 lemon
2 garlic cloves crushed.
2 tbls capers
1 1/2 cup mushrooms sliced
1/2 cup red bell pepper
2 cups spinach
1 medium onion
2 tbls balsamic vinegar
sea salt
2 tbls grated low-fat parmesan cheese
1/3 cup flour
2 tbls olive oil
1 tbls olive oil
whole wheat pasta


Heat 2 tbls olive oil in a skillet.

On a plate mix flour, salt, parmesan and pepper.  Flour both sides of each piece of fish and fry on each side for 2 minutes.  Remove the fish from the skillet and set aside.

In small pot, add onions, 1 tbls olive oil and balsamic vinegar cooking until glazed.  Set aside.

Using the same skillet fish was cooked in with drippings still in the skillet, add the crushed garlic until fragrant.  Add wine until slight simmer.  Add chicken stock, margarine, lemon juice, mushrooms, bell pepper, spinach, capers and onions.  Allow mixture to simmer on low for 10 minutes.

In a large pot, cook the pasta according to packaging directions. (roughly 4 cups cooked)

When pasta has completed, strain and return to the pot.  Add all but 1/4 cup of the piccata mixture to the pasta and toss well.

Serve the fish over the pasta and drizzle the remaining picata mix over the fish.
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Wednesday, March 06, 2013

Chipotle Chicken Tacos

If there is food from an ethnic group I could eat every single day it has to be Mexican.  I'm so in love with Mexican food that I went on a trip last year to Mexico solely based on the fact I could eat Mexican food for breakfast lunch and dinner and would not get the side eye.  Unfortunately my scale doesn't share my love so I needed a healthier version to curb my craving.

1/3 cup chipotle sauce
2 tbls olive oil
1 lb chicken breast chopped
sea salt
2 1/2 tsp chili powder
1 red bell pepper cut into slices
1 green bell pepper cut into slices
1 onion cut into slices
1 tbs olive oil
1/4 cup chipotle sauce
Cooking spray
1 pkg whole wheat tortillas
Shredded low-fat parmesan

Add the chicken breast, 1/3 cup chipotle sauce, garlic, olive oil, salt, pepper and chili powder to a bowl and refrigerate for 30 minutes.
Remove chicken from refrigerator and cook on medium-high for 10-15 minutes.  Remove from the pan and set aside.
In another bowl, add the onion and red and green pepper, 1/4 cup chipotle and 1 tbs olive oil and mix well.  Cook on medium heat for 2-3 minutes or until veggies are opaque but still crisp.
Add the chicken to the veggies and place stove on low mixing well for 1-2 minutes then set aside.

In another skillet, coat with cooking spray and cook each tortilla 2 minutes on each side or until done.  When removing the tortillas from the skillet place in a tortilla warmer if you have one or place in a slightly damp, hot paper towel.

Divide the chicken among the bell peppers, sprinkle with parmesan and and serve with spicy salsa.

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Monday, March 04, 2013

DIY Cropped Fur Jacket

When I spotted this vintage fur cape I had to gasp.  The pattern was so unique, vintage yet very modern so I fell in love before I noticed the price tag which was mistake number one because at that point the justification started it's ugly little wheels turning.  Needless to say I danced all the way to my car.

Because it was so big I knew I could get a lot of projects out of it so the cutting began.  Using Butterick pattern B4929 leaving out the buttons and using this awesome wool from Mood (my new best friend) I created this cute little jacket with a removable collar also seen here.

Jeans- Habitual other color found here
Top-Loft dress worn as a tunic
Heels- Vionnet (rose on sale here)

Cape before

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