I’m one of those people who likes to do things because they have a specific purpose. So, I decided that for the sake of my website and my face in general, I should probably learn a bit about make-up. Why? Well there are three reasons:
- I look like a teenager and frequently get carded at rated R movies…..I KNOW!
- I most certainly have adult acne and have survived 8 months of severe insomnia (like 1-2 hours of sleep a day) which has left me with extreme dark circles.
- For the sake of product photographs, I should probably not look like Michael Jackson after the flash goes off or as Janice from Mean Girls liked to say, a baby prostitute.
So my bestie and I signed up for the Nordstrom Trend Show this weekend and it was AWESOME!!!! So much free stuff!!!! (Calming down now….putting the exclamation points in my pocket).
First we started with a little modeling, free samples and a word from the beauty reps. Let me tell you some of them were so hilarious and I absolutely loved the Smashbox rep.
Next, free stuff from Joeur and a much needed facial from the people over at Arcona to get ready for my new found love Giorgio Armani’s Maestro Foundation. Check out some of our shots, one of which that was taken by the wonderful Armani rep (and baby it’s awkward):
Stay tuned! A pre-order of 5 Vegan Leather Gored Skirts will be coming up soon :)!
Hello! The summer is still here (Boo) which means we can still have barbecues and eat an overabundance of side dishes (Yay). Look, in all seriousness being a vegetarian at a barbecue can really mean eating nothing but side dishes. Soooooo, lets make an awesome one that you can sit in a corner and eat while fighting guests off with a fork…..or share.
I’m a sucker for bean burgers and slaw so when a I saw a Runner’s World test kitchen recipe for a curry slaw I knew I had to make this one my own. I decided to substitute the mayo for greek yogurt, switched up the raisins and used Stella Cidre and agave instead of apple juice. Also, being a person that used to eat red meat like I was paid to do so, I know it would compliment a juicy beef burger. Check it out below:
Note: Recipe yields 4 servings
Well my lovelies I have been doing samples all week and felt like I should share. I mean that’s what this blog is for, right? I’ve decided that the store needs more vegan leather, a herringbone moto jacket, brocade pants and a little something something that will take you back. Soooooo, I’m just going to show you a sneak peek of my work space with Big Bertha wearing the muslin draft with preliminary styling and that gorgeous brick color you can look forward to.
I promise you guys won’t be disappointed because I’m seriously in love with this darn thing. Now all I need Chicago to do is get chilly again.
I hope you all enjoyed the sneak peek and there’s more to come!
Well, it’s about that time for a reveal of a boutique item! I’m super excited to share this with you guys and I hope you love the photos because it was freezing this morning. Today I decided to pair an investment piece with some of my lower cost closet items to give a little variety in the price per outfit area. Take a look:
If ever there was a party in my mouth type of dish, this is freaking it! Seriously, I’m loving this more than McCarthy loved that ranch dressing on SNL. And this is all thanks to my fellow blogger over at Redesigned by M. She was doing a food photography challenge and the gloriousness that is Bánh mì showed up. It turns out that it’s a magical Vietnamese sandwich that’s usually made with scrumptious pork belly, pickled carrots and cukes, cilantro, basil and spicy chili aioli all on a baguette. Seriously, what’s not to love?
Now, obviously I can’t eat pork so I decided to come up with a shrimp version using the flavors that I love while trying to capture the main flavors described when I googled the sandwich. As a warning, the ingredients list will look very long but you will probably already have most of what’s listed in your fridge or cabinet. Also, instead of pickling I decided to marinade the carrots and cukes to forgo the pickling process. I’m highly encouraging the use of all of the ingredients because this flavor combination has so many dimensions that you need to experience them all (jumping off soapbox). Well, let’s get started!
Note: This recipe yields 4 half or 2 whole sandwiches