Wednesday, February 18, 2015

What I Wore: Mint Julep Boutique Tunic

Just because it's cold out, doesn't mean you can't look cute, right? This adorable tunic from The Mint Julep Boutique proves that theory. I'm obsessed with the cute buttons and distressed look along the neck line which give it some attitude, and the flowy fabric makes it super comfortable! It goes perfect with leggings or skinny jeans!

Here's how I wore it:


Tunic: The Mint Julep; Leggings: Akira; Boots: Dolce Vita.

Natalie and I have teamed up with The Mint Julep Boutique to give away a $25 Gift Card to the boutique to one lucky reader. If you haven't entered already, do so below! Good luck!

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Monday, February 16, 2015

What I Wore: The Perfect Black Tee

When I was putting together my winter capsule I knew that I wanted to find a simple black blouse. I also knew I wanted a black tee. Turns out I found both in one piece. Introducing the Babaton Black Silk Tee. I wore this casual outfit for dinner with a girlfriend a while ago and forgot that I had the pictures. I love how simple this shirt is. It's a little big so I'm going to have it tailored, but the cut of it is great. I love that the sleeves are really tight and that it does have some shape to it (the waist is narrow).

Shirt // Babaton (similar)
Flats // J.Crew
Jacket // H&M
Watch // Michael Kors
Necklace // Etsy
Rings // Madewell + Kate Spade

Just a reminder that you still have a chance to win a $25 gift card to the Mint Julep Boutique. Check out how to enter below! Good luck!


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Friday, February 13, 2015

What I Wore: Valentine's Day + Mint Julep Giveaway

In the interest of full disclosure I should let you know I'm not actually going out tomorrow for Valentine's Day. Mr. and I are celebrating our anniversary in a few weeks, so we're going out for that instead. And here's my other justification... I'd much rather go out and enjoy a nice evening rather than have to worry about a bunch of people and being rushed at a restaurant. So instead we will be ordering a heart-shaped pizza, drinking a bottle of wine and enjoying a Downton Abbey marathon. And I have to say, I'm really excited about it!

If I were going out though, this is what I'd be wearing:

Skirt // Loft
Jacket // H&M
Shoes // Ivanka  Trump
Clutch // Aldo
Rings // Madewell, Francesca's Collection + Kate Spade

A big thank you to the Mint Julep Boutique for sending me this amazing blouse! And they're giving one of you a $25 gift card! Take a look below for how to enter. Back to this blouse, it's definitely going to be a staple in my wardrobe. I can't wait to wear it with a sweater or a sheath dress. And these heels... I just can't get enough! What are you wearing for Valentine's Day? Do you have any fun plans or are you staying in like Mr. and I?

Wednesday, February 11, 2015

What I Wore: Winter (Black &) White

If you're anything like me, you are most likely getting tired of your winter wardrobe by now. (Spring where are you?) I feel like I've run clear out of things to wear that I haven't already worn 14,530 times. That is until I found this Harlowe & Graham sweater at Nordstrom Rack last week. Classic and cozy, this sweater has breathed new life into my winter wardrobe and has made it a little easier waiting for spring.

Here's how I wore it:

Sweater: Harlowe & Graham // Boots: Hunter // Necklace: Kitson


Monday, February 2, 2015

Snowy Day Recipe: Boeuf Bourguignon

The blizzard that hit Chicago yesterday called for some serious comfort food. So, on a snowy Super Bowl Sunday, the boyfriend and I decided to dust off a Julia Child's cookbook and create some culinary magic in the form of Child's Boeuf Bourguignon. The result was the hands-down, best thing we (mostly my bf) have ever made.

So much so, that I thought I'd share it with you all. It's takes some time to prepare, but it's well worth it.


One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt & pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (we used a Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white pearl onions
3 1/2 tablespoons butter
Herb bouquet (four parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, quartered

  • Cooking Directions:

    Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

    Preheat oven to 450 degrees.

    Saute lardons in 1 tablespoon of olive oil in over moderate heat for 2 to 3 minutes to brown lightly. 

    Remove to a side dish.

    Dry beef in paper towels or a cloth -- it will not brown if it is damp. Heat fat in casserole until almost 
    smoking. Add beef, a few pieces at a time, and saute until browned on all sides. Then, add the lardons.

    In the same fat, brown the sliced vegetables. Pour out the excess fat.

    Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

    Sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

    Toss the meat again and return to oven for 4 minutes.

    Remove casserole and turn oven down to 325 degrees.

    Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

    Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

    Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

    While the beef is cooking, prepare the onions and mushrooms.

    Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

    Add onions and saute over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible.

    Add 1/2 cup of stock, salt and pepper to taste and the herb bouquet.

    Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

    Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

    Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

    When the meat is tender, pour the contents of the casserole into a sieve and set over a saucepan.

    Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

    Skim fat off sauce in saucepan. Simmer sauce for a minute, skimming off additional fat as it rises. 

    You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

    Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
    Et, volia! La plat parfait pour une journée froide!

    We also roasted some fingerling potatoes as a side. Basted them in olive oil and sprinkled them with thyme.