Snaps from my trip to Napa this weekend...and what makes this place so magical!
Sunday, January 31, 2010
Saturday, January 30, 2010
Friday, January 29, 2010
Wednesday, January 27, 2010
I saw these four lovely ladies today and said "I am sorry Jo...this is a two blog post kinda day." And yes, I want to purchase every single one but my friend, Tiff, told me to walk away from the computer so fine...I did. Someone indulge me and buy a pair! Sport any of them with cute black or patterned tights and a flouncy neutral skirt. They range from $29 to $79 and can be found at Bakers!
Tuesday, January 26, 2010
Monday, January 25, 2010
- the Brian Atwood metallic pumps...that I adore and have only gotten to wear twice
- the BCBG red, patent pumps...comfortable & trustworty; punches up the color palette
- a new shoe choice all together?
Inquiring minds want to know!
Saturday, January 23, 2010
Last Saturday I was watching Ina and she shared a recipe called "Engagement Chicken." It looked delish so I gave it a whirl. Wowee zowee! The easiest recipe yet it looks so sophisticated. The result...thumbs up and a lot of mmmm, mmmm, good! Enjoy!
1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
1 whole head garlic, cut in 1/2 crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan. Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Friday, January 22, 2010
Thursday, January 21, 2010
http://www.prettycity.com hosted an event at Pure Vibes Fitness in Chicago. I was able to get some current snaps with my lovely coworkers. Aren't they adorable? They have the best personalities, work really hard at what they do and love doing it. I think it shows. I always feel so fortunate to work with amazing women!
Wednesday, January 20, 2010
Gobs of vintage shoes. So fun to look at since they are displayed by color!
Tuesday, January 19, 2010
Monday, January 18, 2010
Bangles and cuffs are a lot like shoes...they always look good and they always fit; even after a weekend of self-indulgence. I am a pretty big fan of costume jewelry, especially the inexpensive kind because you never feel bad about purchasing more when you get bored. It's funny how I get the most compliments on my jewelry priced under $20. Jewels are not to be saved for evening and special occasions only. Pump up the volume on your daytime looks, too. Pictured above - 4 bracelets by http://www.forever21.com/ for under $10!