{Daily fresh-squeezed citrus in order to treat (him)/avoid (me) getting sick}
Last week went by unnaturally fast, so I guess it only makes sense that this one felt sluggish and tough. But we’re supposed to have temperatures in the high 70s for the next few days and my parents are coming to visit, so things are looking up. I can’t wait to take them to some of our favorite restaurants and explore the city a bit. I hope you all have a wonderful weekend.
Prada Sunglasses, Pinko Jacket, H&M Top, Rachel Zoe Skirt, Manolo Blahnik Pumps, Club Monaco Gloves, Vintage Chanel Bag
When I first graduated from college and had my first real job, I was terrified of coming into work looking like I was still a student. So instead of investing in a few smart pieces (black blazer, pretty blouses, etc.), I wore clothing better suited for a grandmother. We’re talking sweater sets, frumpy kitten heels, and skirts that hit mid-calf and were anything but flattering. Over time I learned that there exists a balance between my jeans/graphic t’s/platform flip flops that I wore when I was 22 and how to dress professionally, but with a youthful twist. I swore off fuller skirts for a while after, but this one made me reconsider: it’s nipped in at the waist, flares beautifully, and the subtle pattern that almost resembles a wooden texture makes it feel far from granny chic.
We’ve had our coffee table (first seen here) for a while now, but it wasn’t until recently that I finally got around to styling it. At times I had it completely empty, but when a table’s not comfortable enough to put your feet up [note to self: don't make that mistake again], at least it should look appealing. It was hard to find a configuration that I felt good about – which books to include and how many, if I should keep remote controls corralled on a cute tray or hidden somewhere else, and how many trinkets would make it too busy? Here’s what I’ve decided on for the time being, in the form of a quick video.
For someone who appreciates food as much as I do, it’s unfortunate that I simply don’t have a taste for cooked vegetables. I’ll eat them raw – dipped in ranch dressing like a kindergartener, but other than that, it’s a constant struggle. One way I’ve always been able to actually enjoy them though, is wrapped up in cute little spring rolls (alongside a delicious sauce, of course). These shrimp spring rolls were surprisingly simple to make – once everything has been sliced and diced into little strips. They’re also easily customizable, based on your preferences, and I’m happy to report that I’m now getting a full serving of vegetables, at least a couple of times a week.
