g-l-a-m-o-r-o-u-s

is what this pictures is. Love!

photo by Phil Poynter via Coco+Kelley

Pretty Shoe Tuesday

I think I've yet to feature Jimmy Choos on Pretty Shoe Tuesday. I'll remedy that now by offering up these simple yet stylish glittering peep-toes. Perfect for dressing up any outfit with a subtle, neutral shimmer.

Jimmy Choo Tahiti glitter peep-toe pumps via Net-A-Porter

pie pops

How great would it be to satisfy a sweet craving with a little slice of pie... on a stick.

Pie pops... ingenious!!

photo and Pie Pops from Luxirare found via EAD

mad for mad men

Have you seen Mad Men?

If not, I suggest renting/ordering/Netflix-ing the first two seasons and getting hooked on it before the upcoming start of Season 3.

It's addictingly good. Having worked in an advertising agency, it's pretty interesting to see how they portray the high-power ad agencies of Madison Avenue in 1960s New York. A lot of things haven't changed!

I'm finishing up Season 2 through my Netflix now, just in time for the new season premier on August 16th. Make sure to watch!

more to love about Rodney Smith

I've posted about my love for Rodney Smith photographs before, and now I'm excited to share that he has started a new blog, The End Starts Here. Each post features a photo spread in his upcoming book The End. 

cooking with peaches

While I was waiting in line at the grocery store yesterday, I picked up the current issue of Bon Appetit and flipped through it to find a whole feature on peach desserts. They all sounded so good: Roasted Peaches with Amaretti Crumble... Gingered-Peach Pavlovas... Peach and Cardamom Pie... I want to try them all!

all images from Bon Appetit Magazine

Pretty Shoe Tuesday

Italian suede and ruffles... what's not to love?

J.Crew Charlie ruffled suede platform Mary Janes from the new Fall collection

The September Issue

Can't wait to see this movie too:

The September Issue

Happy Weekend

Between freelancing and working at J.Crew, things have been a little crazy lately so I'm just going to sign off for the weekend with a pretty little picture....

...and more bold stripes!

Enjoy the weekend!

image via Truly Smitten

yummy fish tacos

So the other day I was randomly craving fish tacos, so Hunter and I made them for dinner. In my search for a good recipe, I came across this one from my Martha Stewart cookbook, and this one from Michael Chiarello/Food Network. I ended up combining bits of the two, with a few tweaks here and there, and the results were great. These fish tacos were so good, we had them two nights in a row.

For the actual fish, I used the beer and chipotle batter from Michael Chiarello's recipe:

Ingredients:

2 oz. canned chipotle peppers

2 eggs

2 cups beer

2 cups all-purpose flour

2 Tablespoons cornstarch

2 teaspoons baking powder

2 teaspoons gray salt

freshly ground black pepper

Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground black pepper. Set aside.

And for the "slaw topping" to go on the tacos, I used the Martha recipe:

Ingredients:

1/4 cup reduced-fat sour cream

2 Tablespoons fresh lime juice

salt and pepper

1/4 small red cabbage, thinly shredded (about 2-1/2 cups) ---I used just pre-packaged slaw mix

4 scallions, thinly sliced (about 1/2 cup)

1 jalapeno chile, halved lengthwise, one half minced

chopped fresh cilantro

In a bowl, combine sour cream, chopped cilantro and lime juice, season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage/slaw mix, scallions, and minced jalapeno with remaining sour cream mixtures. Season again with salt and pepper.

To make the tacos:

1 tomato, diced

slaw

fresh lime juice

sour cream topping

chopped cilantro

vegetable oil

1 lb. tilapia or other white fish

small tortillas

Heat the vegetable oil in a large skillet/pan over medium heat until 350 degrees. Cut fish into small strips and place in batter. Coat well. When oil is ready, place battered fish in oil and cook 2 minutes on each side. With a slotted spoon, remove fish and place on a plate with paper towels. 

Wrap tortillas in aluminum foil and place in warm oven to heat through. 

Once the fish is done, fill warm tortillas with slaw, fish, cilantro, sour cream topping, and some diced tomatoes. (Or any topping of your choice). They are sooo good!

top photo from Martha Stewart; bottom photo from Food Network