November 12, 2014

A Bag and A Bargain

November 12, 2014/ Annie

Oh buck it, I'm in a frenzy over bucket bags. After getting the reassurance from my fashion guru sisters that bucket bags really are cool, I've become even more fancied by them. Mansur Gravriel (still working on figuring out how to pronounce that one) has taken the lead in making bucket bags cool again. They are taking over the blogshpere, but their price tag is a little out of reach.

1. Mansur Gavriel bucket bag

2. Old Navy bucket bag

3. Kate Spade Saturday grommet bucket bag

4. Madewell layfayette bucket bag

5. GiGi New York bag

One of my new favorite purse brands, GiGi New York, makes a great bucket bag too, and at a step down from Mansur in the price department. I had settled on thinking I wanted to scoop up the GiGi navy bucket bag, until...Old Navy swooped in with a bargain.

I had seen this bag on Perennial Style's Instagram and when I realized it was from Old Navy and only $29.94 I couldn't pass it up. Let's be honest, bucket bags probably won't be cool in six months so why pay a hefty price. When I went into Old Navy two days ago to pick up my bag, I got to the register to find it on sale for $16. Yes, you heard me, $16. The dark forest green color and the subtle pebbled leather have me swooning over my bargain bag! I'm bringing buckets back and at a bargain price!

Annie

November 11, 2014

Snacks and Apps

November 11, 2014/ Annie

After having a little get together at my house last week, I realized I like to entertain even more than I thought. I've watched my mom entertain with grace over the years, but never thought my control freak side would be able to manage it.

When a friend asked me to host a jewelry trunk show at my house, I immediately thought of it as an opportunity to get good friends together and serve good food, so I quickly said yes!

I did as Ina has always taught me, and made half of the appetizers and bought the others. She always says your guests won't have any fun if you are running around trying to take things out of the oven and can't enjoy the party. So, for my snacks and apps, I made pumpkin dip served with apples and graham crackers and dried fruit mascarpone crostini. I also bought little cherry tomatoes and olives for people to snack on.

I've been eating this dip around the holidays since I was little. I updated it a bit, but it tasted just like the original. It's super simple and a huge crowd pleaser.

Pumpkin Dip
*adapted from my mom's recipe

Ingredients:
1 cup pumpkin puree
1/2 cup plain Greek yogurt
1 cup cool whip (I used lite)
1/4 cup brown sugar
1/2 tsp. cinnamon
3 granny smith apples, sliced
graham crackers, quartered

Directions:
Fold together all the ingredients for your dip in a medium size bowl using a spatula. And that's it! Serve with sliced apples and quartered graham crackers.

*Mom's recipe called for sour cream, but I love the healthy swap of Greek yogurt instead!

Next up, my dried fruit and mascarpone crostini! These were equally a hit. I got several "Annie! What is this spread?" My fiends were very intrigued with mascarpone and loved it even more when I let them know it was basically italian cream cheese.

Dried Fruit and Mascarpone Crostini
yields about 32 crostini

Ingredients:
1, 8 oz container of mascarpone (if you can't find it in your grocery store, just plain cream cheese will work too!)
2 thin baguettes
any kind of dried fruit (I used cranberries and figs)
honey

Directions:
Preheat your oven to 350 degrees. Slice your baguettes at a diagonal into 1/2 in slices. Place on a baking sheet and bake for 4 minutes on each side or until crisp without being too brown. Spread a nice layer of cheese on each baguette. Sprinkle with dried cranberries or half of a dried fig. Drizzle with a small amount of honey!

Also as Ina would say, "How easy was that?" Now enjoy these foolproof appetizers, perfect for holiday parties coming up!...Okay my Barefoot Contessa references are over.

Happy entertaining!

Annie

November 10, 2014

Bites of My Life

November 10, 2014/ Annie

I love weekends. The cherry on top of what was either a sweet or salty week. Either way the weekend always turns a bad week around or just adds more good to a good week! Tears may have almost happened when I got overly stressed about my capstone class, but due dates got pushed back and all was good in the world again. More "sweet" moments kept happening through the week then a great last Dad's weekend rounded it out!

-Harvest orzo salad aka my lunch all week. Recipe posted so you can also take a bite.

-Such a good response to my "Makeup Manners" post. I love getting friends in on the blog!

-Pumpkin spaghetti squash with rosemary and parmesan. Adapted from this recipe.

-Rainy day homemade tea latte.

-Played hostess for a Stella and Dot trunk show at my house on Wednesday!

-Used it as an opportunity to make fun apps and get good friends together. Check back tomorrow for the recipe for these fig and mascarpone crostini.

-Took pumpkin pecan baked brie to help celebrate two of my friend's birthdays. It was destroyed in about 5 minutes so this is honestly the best shot I got.

-Kylie's healthy brownie mix is now available for purchase! Ordered mine and got them three days later, now that's service!

-Such a perfect last Dad's weekend. Love hanging out with dad while he gets to relive his glory days.

Annie

November 06, 2014

Harvest Orzo Salad

November 06, 2014/ Annie

I wasn't originally planning on posting this recipe, reasoning for my lack of pictures, but after posting to Instagram I got lots of recipe requests! So enjoy a quickie afternoon recipe post for this yummy harvest pasta salad! The colors scream fall and translate this usually summer dish into the perfect Autumn lunch!

Harvest Orzo Salad
yields about four, 1 cup servings

Ingredients:
1 cup of orzo pasta
1/4 cup of pecans, chopped
1/2 of a red onion, chopped
1/2 cup golden cherry tomatoes
a handful of spinach, chopped
1 cup shredded chicken
1/4 cup of parmesan

Dressing:
1/4 cup extra virgin olive oil
1 Tbsp. dijon mustard
1 lemon, juiced
salt and pepper

Directions:
Cook your pasta according to the package directions. While it is cooking, slice your onion, tomatoes, spinach and pecans.

Once the pasta is done, strain it then return to the pan. Add in your veggies, pecans, chicken and parm. The heat from the pasta will wilt the spinach and melt the parmesan slightly.

In a mason jar or a small bowl combing your dressing ingredients. Shake or whisk, then dress the pasta. The dressing just makes a little because I don't want it to sauce the pasta. I still don't even use all of the dressing.

Toss the pasta together. Taste and see if it needs more salt or pepper! I made a full batch and kept it in the fridge all week to eat for lunch. It would also be a great side dish at a picnic or for dinner. Serve warm, cold or at room temp!

Annie