You can usually find me in pink and in floral (visit this post), so I recently picked up this bag and love it! It has three compartments so it makes it easy to organize everything. My dad was in town over the weekend so I took him to one of his favorite restaurants in the city; The Loeb Boathouse Central Park. I had never been on the rowboats before, so after brunch we rented one for an hour. It was so much fun exploring Central Park from a different perspective.
This maxi is a perfect transition into Fall for weekend parties or planning for your winter resort vacays. You will find me in this running around town as a comfy and oh-so stylish cover-up. I also mentioned before (in this post) why I love these shoes. What do you think about this dress?
I went to Eataly the other day for breakfast and wore this light pink skirt (I also adore this one) and ivory top. It’s a perfect place to pick up fresh flowers and great food. They offer cooking classes which is definitely on my short list of things I want to do in New York.
These steps. This place. This skirt. So perfect! I absolutely adore this floral skirt. It can be dressed up or down in so many ways.. but always adorable! I paired it with my favorite blue bag and this lace top (I also love this one I wore). It has been awfully hot lately so I have Fall in my daydreams. What are you most excited for this Fall?
This salad dressing is both easy to make and a guaranteed crowd pleaser. I love making fresh dressings rather than having condiments live in my refrigerator season after season. And often times I have all of these ingredients in my pantry anyway! I made this salad with avocado, dates, corn, almonds, cornbread, goat cheese and chicken, but it can really be used as any substitute to a vinaigrette dressing. Try it out and let me know what you think!
6 cups Romaine Lettuce, Chopped
1-½ pound Chicken Breast Shredded
1 whole Avocado, Chopped
4 ounces, weight Goat Cheese Crumbled
½ cups Roasted Almonds, Chopped
1 cup Corn
16 whole Dates, Sliced and Pitted
1 cup Cornbread Croutons (cut croutons into small squares, lightly brush with olive oil and salt and broil for a few minutes, turning often so they won’t burn)