In keeping with our “gearing up for fall” theme – I wanted to share a handful of scarves I’ve been eyeing. While it isn’t quite cool enough during the day (unless the fog decides to say hello), our nights have been a bit breezy. Last night in particular when we went for a walk, I noticed a slight chill to the air. I couldn’t believe it until I looked at my watch and realized the sun was setting before 8pm. It’s sad to see long summer nights go. I hope a few of these scarf options inspire you for the cool nights that are ahead.
You know when you find an outfit that resonates with you? This one caught my eye and I instantly wanted to copy everything about it – the jacket, tee, wide leg trousers and the stack of bracelets. It’s the perfect fall look. Do you have a favorite that you are in love it?
Thanksgiving is just a few short days away (I’m counting down the hours and minutes). Although I’m not hosting this year, I’ve been cooking up my families delicious cranberry sauce (recipe here). This year I made three batches – yes, I’m a cranberry sauce-aholic and I have to be sure there are leftovers for the next day.
When thinking about what to wear this year I wanted something comfy and chic. A grey knit sweater with a camel coat is one of my favorite color combinations this season – then spicing it up with a pair of Dries heels and a fur scarf makes it the perfect amount of chic.
What are all of you thinking of wearing for Thanksgiving this year? I can’t wait to be on the road to my aunt and uncle’s.
Since the air is growing cooler all I want to eat at night is comfort food. So, I’ve been turning to My Baking Addiction for inspiration in the kitchen. From soup, to pastas, to baked goods – this blog has it all and let me tell you, each recipe I’ve made is better than the last.
On the menu for this week, Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary – I have a feeling it’s going to be heavenly.
1 tablespoon vegetable oil
1 pound dried rigatoni
1 quart heavy cream
2 tablespoons chopped fresh rosemary
1 clove fresh garlic, crushed
8 ounces goat cheese
2 cups shredded roasted chicken
salt and pepper to taste
1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.
2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer – take care not to let it boil over. Allow the cream to reduce by about half.
3. Stir in the goat cheese and chicken and continue cooking it till the cream coats the back of a spoon.
4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.
Be sure to pop over to My Baking Addiction to get her tips on this recipe and to check out some of her other fabulous ideas.