I’ve only recently discovered Jane Birkin. I know, how is that even possible? She’s obviously a beautiful woman but there is that unnamed quality that makes her unforgettable. I just love her carefree look and her unique beauty. This shot of her is quintessential Paris. Box from the bakery, wicker basket, and fur for a casual day out.
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I’ve only recently discovered Jane Birkin. I know, how is that even possible? She’s obviously a beautiful woman but there is that unnamed quality that makes her unforgettable. I just love her carefree look and her unique beauty. This shot of her is quintessential Paris. Box from the bakery, wicker basket, and fur for a casual day out.

For here all are one

I lived in Boston for over 4 years.  The events that unfolded yesterday at the Boston Marathon on Patriot’s Day have left me in shock.  The Boston Marathon was one of the best memories I have from college… everyone joins together to cheer on those they know and those they don’t who are pushing themselves up Heartbreak Hill and down to the finish line on Boyslton. 

As the runners pass by, many of whom are running for charities, you feel a sense of wellbeing and joy that there are such amazing people in the world who are pushing their bodies to the limit in a celebration of life. 

Boston is a strong city. It unites in Marathon Monday and will only grow stronger.  I know there have already been incredible acts of heroism and kindness, which does not surprise me.  My thoughts are with all my friends up there and with all the victims. 

For here all are one and our hearts are true.

I’m moving into a new chapter of my life and I want to clean up my work space and create a place that is clean and will inspire. If you’ve seen any prior posts, you know I have an affinity to open, neutral spaces that look onto the outside and have pops of green- little plants, succulents. This space with the solid wooden table and modern white chairs is perfect. I love the depth of the dark wood table and the mix of the modern white chairs. The window, without curtains, is a great shape and really brightens up the space. 
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I’m moving into a new chapter of my life and I want to clean up my work space and create a place that is clean and will inspire. If you’ve seen any prior posts, you know I have an affinity to open, neutral spaces that look onto the outside and have pops of green- little plants, succulents.

This space with the solid wooden table and modern white chairs is perfect. I love the depth of the dark wood table and the mix of the modern white chairs. The window, without curtains, is a great shape and really brightens up the space. 

I love this denim skirt from Cameo, an Australian brand. Denim is a closet staple, but it is hard to find a good-looking, modern denim skirt. The last one I owned was from American Eagle and the back pockets were bedazzled with pink gems (yikes). Well, finally a perfect jean skirt! So cool, great shape.  
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I love this denim skirt from Cameo, an Australian brand. Denim is a closet staple, but it is hard to find a good-looking, modern denim skirt. The last one I owned was from American Eagle and the back pockets were bedazzled with pink gems (yikes).

Well, finally a perfect jean skirt! So cool, great shape.  

Shrimp and Grits Shrimp 1/4 cup bacon, sliced in pieces 1 onion, diced 12 large shrimp (more if smaller) 1 tbs minced garlic 3/4 cup diced tomatoes 1/4 cup white wine 1.5 teaspoon hot sauce (I used Tabaso) 1.4 cup skim milk 1 pad of butter Add bacon to skillet and saute until crisp.  Remove from pan. Add the onion and cook until soft (7 minutes)  Add shrimp and garlic until shrimp is done (pink).  Remove from pan.  Add tomatoes, hot sauce, wine and bring to a boil. Reduce heat, allowing sauce to thicken. Add the bacon and shrimp an stir in milk and butter.  Cheese Grits 1/2 cup cheddar cheese  2 cups water 1/2 cup instant grits Salt to taste Bring water to boil and stir in grits. Return to boil.  Reduce heat to medium low and cook 4-5 minutes (until thick), stirring occasionally. Add cheese and stir until melted. Add salt to taste.
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Shrimp and Grits Shrimp 1/4 cup bacon, sliced in pieces 1 onion, diced 12 large shrimp (more if smaller) 1 tbs minced garlic 3/4 cup diced tomatoes 1/4 cup white wine 1.5 teaspoon hot sauce (I used Tabaso) 1.4 cup skim milk 1 pad of butter Add bacon to skillet and saute until crisp.  Remove from pan. Add the onion and cook until soft (7 minutes)  Add shrimp and garlic until shrimp is done (pink).  Remove from pan.  Add tomatoes, hot sauce, wine and bring to a boil. Reduce heat, allowing sauce to thicken. Add the bacon and shrimp an stir in milk and butter.  Cheese Grits 1/2 cup cheddar cheese  2 cups water 1/2 cup instant grits Salt to taste Bring water to boil and stir in grits. Return to boil.  Reduce heat to medium low and cook 4-5 minutes (until thick), stirring occasionally. Add cheese and stir until melted. Add salt to taste.
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Shrimp and Grits

Shrimp

1/4 cup bacon, sliced in pieces

1 onion, diced

12 large shrimp (more if smaller)

1 tbs minced garlic

3/4 cup diced tomatoes

1/4 cup white wine

1.5 teaspoon hot sauce (I used Tabaso)

1.4 cup skim milk

1 pad of butter

Add bacon to skillet and saute until crisp.  Remove from pan. Add the onion and cook until soft (7 minutes) 

Add shrimp and garlic until shrimp is done (pink).  Remove from pan. 

Add tomatoes, hot sauce, wine and bring to a boil. Reduce heat, allowing sauce to thicken. Add the bacon and shrimp an stir in milk and butter. 

Cheese Grits

1/2 cup cheddar cheese 

2 cups water

1/2 cup instant grits

Salt to taste

Bring water to boil and stir in grits. Return to boil. 

Reduce heat to medium low and cook 4-5 minutes (until thick), stirring occasionally.

Add cheese and stir until melted. Add salt to taste.

High waisted shorts + cropped top. The 70’s are back.  I know most normal people (like me) are wary about crop tops. Would I look ridiculous? I like the high waisted short and the crop top together because it doesn’t leave much of the stomach area uncovered. The shorts suck in the bottom flab and the top frames the thinnest part of your body. Also, I love the all black look.  There are no cheesy colorful stripes and acid wash jeans so it looks a little more modern.  I’m not going to rush out and buy a crop top, but I will give it a chance (when I am in Miami or the south of Spain).  Photo from Vogue España
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High waisted shorts + cropped top. The 70’s are back. 

I know most normal people (like me) are wary about crop tops. Would I look ridiculous? I like the high waisted short and the crop top together because it doesn’t leave much of the stomach area uncovered. The shorts suck in the bottom flab and the top frames the thinnest part of your body. Also, I love the all black look.  There are no cheesy colorful stripes and acid wash jeans so it looks a little more modern. 

I’m not going to rush out and buy a crop top, but I will give it a chance (when I am in Miami or the south of Spain). 

Photo from Vogue España

No Bake Chocolate Peanut Butter Cookies An easy family favorite with a healthier twist.  Ingredients:  2 cups sugar (I used the sugar substitute, Splenda) 1/2 cup skim milk 1 stick butter 4 tbs. cocoa 3 cups oats 1 tsp. vanilla  1/2 plain or chunky peanut butter (I use low fat pb) Boil the sugar, milk, butter and cocoa for 1.5 minutes (start timing when mixture comes to full boil) Remove from heat.  Mix peanut butter oats and vanilla in a bowl and add the hot chocolate mixture.  Drop onto waxed paper to set and cool. And eat !!
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No Bake Chocolate Peanut Butter Cookies An easy family favorite with a healthier twist.  Ingredients:  2 cups sugar (I used the sugar substitute, Splenda) 1/2 cup skim milk 1 stick butter 4 tbs. cocoa 3 cups oats 1 tsp. vanilla  1/2 plain or chunky peanut butter (I use low fat pb) Boil the sugar, milk, butter and cocoa for 1.5 minutes (start timing when mixture comes to full boil) Remove from heat.  Mix peanut butter oats and vanilla in a bowl and add the hot chocolate mixture.  Drop onto waxed paper to set and cool. And eat !!
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No Bake Chocolate Peanut Butter Cookies An easy family favorite with a healthier twist.  Ingredients:  2 cups sugar (I used the sugar substitute, Splenda) 1/2 cup skim milk 1 stick butter 4 tbs. cocoa 3 cups oats 1 tsp. vanilla  1/2 plain or chunky peanut butter (I use low fat pb) Boil the sugar, milk, butter and cocoa for 1.5 minutes (start timing when mixture comes to full boil) Remove from heat.  Mix peanut butter oats and vanilla in a bowl and add the hot chocolate mixture.  Drop onto waxed paper to set and cool. And eat !!
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No Bake Chocolate Peanut Butter Cookies An easy family favorite with a healthier twist.  Ingredients:  2 cups sugar (I used the sugar substitute, Splenda) 1/2 cup skim milk 1 stick butter 4 tbs. cocoa 3 cups oats 1 tsp. vanilla  1/2 plain or chunky peanut butter (I use low fat pb) Boil the sugar, milk, butter and cocoa for 1.5 minutes (start timing when mixture comes to full boil) Remove from heat.  Mix peanut butter oats and vanilla in a bowl and add the hot chocolate mixture.  Drop onto waxed paper to set and cool. And eat !!
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No Bake Chocolate Peanut Butter Cookies

An easy family favorite with a healthier twist. 

Ingredients: 

2 cups sugar (I used the sugar substitute, Splenda)

1/2 cup skim milk

1 stick butter

4 tbs. cocoa

3 cups oats

1 tsp. vanilla 

1/2 plain or chunky peanut butter (I use low fat pb)

Boil the sugar, milk, butter and cocoa for 1.5 minutes (start timing when mixture comes to full boil) Remove from heat. 

Mix peanut butter oats and vanilla in a bowl and add the hot chocolate mixture. 

Drop onto waxed paper to set and cool. And eat !!

PAELLA!!!!! Por fin !  I lived in Spain for 1.5 years and fell in love with everything there.  The food is incredible and now that I’m back in the USA, I miss it. One iconic dish is Paella- traditional rice dish cooked on a paella pan over an open fire.  Living in Nashville, sometimes it’s difficult to find the right ingredients for “ethnic” foods.   5 oz tomato puree 1 teaspoon smoked Spanish paprika (pimentón dulce) Freshly ground black pepper 1 can of peas 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (dark meat is better) 8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds 4 tablespoons olive oil, as needed 1 large pinch saffron threads 2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia (I used arrobo rice as a decent substitute) 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken 4 cups (1 quart) low-sodium chicken broth 16 mussels, scrubbed 16 large shrimp (about 12 ounces), peeled and deveined 2 medium lemons, cut into 8 wedges each, for serving First, heat up some olive oil in the paella pan on the grill. Next, sautee the chicken. Pour the tomato puree, peas, chorizo, paprika into the pan and mix in the rice, making sure they get covered in the oily mixture. Now, add the chicken broth and saffron. Once the broth has cooked down 1/2, add the seafood. Gently put them in so as not to move the rice too much. Keep cooking the liquid down and when it seems as though the liquid has cooked all the way down, put down the grills lid and leave for some more minutes.  This will give it the crunchy rice on the bottom of the pan which is delicious! (season with salt throughout) Let sit for a bit more off the heat and serve with lemons! 
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PAELLA!!!!! Por fin !  I lived in Spain for 1.5 years and fell in love with everything there.  The food is incredible and now that I’m back in the USA, I miss it. One iconic dish is Paella- traditional rice dish cooked on a paella pan over an open fire.  Living in Nashville, sometimes it’s difficult to find the right ingredients for “ethnic” foods.   5 oz tomato puree 1 teaspoon smoked Spanish paprika (pimentón dulce) Freshly ground black pepper 1 can of peas 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (dark meat is better) 8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds 4 tablespoons olive oil, as needed 1 large pinch saffron threads 2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia (I used arrobo rice as a decent substitute) 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken 4 cups (1 quart) low-sodium chicken broth 16 mussels, scrubbed 16 large shrimp (about 12 ounces), peeled and deveined 2 medium lemons, cut into 8 wedges each, for serving First, heat up some olive oil in the paella pan on the grill. Next, sautee the chicken. Pour the tomato puree, peas, chorizo, paprika into the pan and mix in the rice, making sure they get covered in the oily mixture. Now, add the chicken broth and saffron. Once the broth has cooked down 1/2, add the seafood. Gently put them in so as not to move the rice too much. Keep cooking the liquid down and when it seems as though the liquid has cooked all the way down, put down the grills lid and leave for some more minutes.  This will give it the crunchy rice on the bottom of the pan which is delicious! (season with salt throughout) Let sit for a bit more off the heat and serve with lemons! 
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PAELLA!!!!! Por fin !  I lived in Spain for 1.5 years and fell in love with everything there.  The food is incredible and now that I’m back in the USA, I miss it. One iconic dish is Paella- traditional rice dish cooked on a paella pan over an open fire.  Living in Nashville, sometimes it’s difficult to find the right ingredients for “ethnic” foods.   5 oz tomato puree 1 teaspoon smoked Spanish paprika (pimentón dulce) Freshly ground black pepper 1 can of peas 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (dark meat is better) 8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds 4 tablespoons olive oil, as needed 1 large pinch saffron threads 2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia (I used arrobo rice as a decent substitute) 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken 4 cups (1 quart) low-sodium chicken broth 16 mussels, scrubbed 16 large shrimp (about 12 ounces), peeled and deveined 2 medium lemons, cut into 8 wedges each, for serving First, heat up some olive oil in the paella pan on the grill. Next, sautee the chicken. Pour the tomato puree, peas, chorizo, paprika into the pan and mix in the rice, making sure they get covered in the oily mixture. Now, add the chicken broth and saffron. Once the broth has cooked down 1/2, add the seafood. Gently put them in so as not to move the rice too much. Keep cooking the liquid down and when it seems as though the liquid has cooked all the way down, put down the grills lid and leave for some more minutes.  This will give it the crunchy rice on the bottom of the pan which is delicious! (season with salt throughout) Let sit for a bit more off the heat and serve with lemons! 
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PAELLA!!!!! Por fin !  I lived in Spain for 1.5 years and fell in love with everything there.  The food is incredible and now that I’m back in the USA, I miss it. One iconic dish is Paella- traditional rice dish cooked on a paella pan over an open fire.  Living in Nashville, sometimes it’s difficult to find the right ingredients for “ethnic” foods.   5 oz tomato puree 1 teaspoon smoked Spanish paprika (pimentón dulce) Freshly ground black pepper 1 can of peas 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (dark meat is better) 8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds 4 tablespoons olive oil, as needed 1 large pinch saffron threads 2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia (I used arrobo rice as a decent substitute) 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken 4 cups (1 quart) low-sodium chicken broth 16 mussels, scrubbed 16 large shrimp (about 12 ounces), peeled and deveined 2 medium lemons, cut into 8 wedges each, for serving First, heat up some olive oil in the paella pan on the grill. Next, sautee the chicken. Pour the tomato puree, peas, chorizo, paprika into the pan and mix in the rice, making sure they get covered in the oily mixture. Now, add the chicken broth and saffron. Once the broth has cooked down 1/2, add the seafood. Gently put them in so as not to move the rice too much. Keep cooking the liquid down and when it seems as though the liquid has cooked all the way down, put down the grills lid and leave for some more minutes.  This will give it the crunchy rice on the bottom of the pan which is delicious! (season with salt throughout) Let sit for a bit more off the heat and serve with lemons! 
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PAELLA!!!!! Por fin !  I lived in Spain for 1.5 years and fell in love with everything there.  The food is incredible and now that I’m back in the USA, I miss it. One iconic dish is Paella- traditional rice dish cooked on a paella pan over an open fire.  Living in Nashville, sometimes it’s difficult to find the right ingredients for “ethnic” foods.   5 oz tomato puree 1 teaspoon smoked Spanish paprika (pimentón dulce) Freshly ground black pepper 1 can of peas 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (dark meat is better) 8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds 4 tablespoons olive oil, as needed 1 large pinch saffron threads 2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia (I used arrobo rice as a decent substitute) 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken 4 cups (1 quart) low-sodium chicken broth 16 mussels, scrubbed 16 large shrimp (about 12 ounces), peeled and deveined 2 medium lemons, cut into 8 wedges each, for serving First, heat up some olive oil in the paella pan on the grill. Next, sautee the chicken. Pour the tomato puree, peas, chorizo, paprika into the pan and mix in the rice, making sure they get covered in the oily mixture. Now, add the chicken broth and saffron. Once the broth has cooked down 1/2, add the seafood. Gently put them in so as not to move the rice too much. Keep cooking the liquid down and when it seems as though the liquid has cooked all the way down, put down the grills lid and leave for some more minutes.  This will give it the crunchy rice on the bottom of the pan which is delicious! (season with salt throughout) Let sit for a bit more off the heat and serve with lemons! 
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PAELLA!!!!! Por fin !  I lived in Spain for 1.5 years and fell in love with everything there.  The food is incredible and now that I’m back in the USA, I miss it. One iconic dish is Paella- traditional rice dish cooked on a paella pan over an open fire.  Living in Nashville, sometimes it’s difficult to find the right ingredients for “ethnic” foods.   5 oz tomato puree 1 teaspoon smoked Spanish paprika (pimentón dulce) Freshly ground black pepper 1 can of peas 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (dark meat is better) 8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds 4 tablespoons olive oil, as needed 1 large pinch saffron threads 2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia (I used arrobo rice as a decent substitute) 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken 4 cups (1 quart) low-sodium chicken broth 16 mussels, scrubbed 16 large shrimp (about 12 ounces), peeled and deveined 2 medium lemons, cut into 8 wedges each, for serving First, heat up some olive oil in the paella pan on the grill. Next, sautee the chicken. Pour the tomato puree, peas, chorizo, paprika into the pan and mix in the rice, making sure they get covered in the oily mixture. Now, add the chicken broth and saffron. Once the broth has cooked down 1/2, add the seafood. Gently put them in so as not to move the rice too much. Keep cooking the liquid down and when it seems as though the liquid has cooked all the way down, put down the grills lid and leave for some more minutes.  This will give it the crunchy rice on the bottom of the pan which is delicious! (season with salt throughout) Let sit for a bit more off the heat and serve with lemons! 
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PAELLA!!!!! Por fin ! 

I lived in Spain for 1.5 years and fell in love with everything there.  The food is incredible and now that I’m back in the USA, I miss it. One iconic dish is Paella- traditional rice dish cooked on a paella pan over an open fire. 

Living in Nashville, sometimes it’s difficult to find the right ingredients for “ethnic” foods.  

  • 5 oz tomato puree
  • 1 teaspoon smoked Spanish paprika (pimentón dulce)
  • Freshly ground black pepper
  • 1 can of peas
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (dark meat is better)
  • 8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds
  • 4 tablespoons olive oil, as needed
  • 1 large pinch saffron threads
  • 2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia (I used arrobo rice as a decent substitute)
  • 1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken
  • 4 cups (1 quart) low-sodium chicken broth
  • 16 mussels, scrubbed
  • 16 large shrimp (about 12 ounces), peeled and deveined
  • 2 medium lemons, cut into 8 wedges each, for serving

First, heat up some olive oil in the paella pan on the grill. Next, sautee the chicken. Pour the tomato puree, peas, chorizo, paprika into the pan and mix in the rice, making sure they get covered in the oily mixture. Now, add the chicken broth and saffron.

Once the broth has cooked down 1/2, add the seafood. Gently put them in so as not to move the rice too much. Keep cooking the liquid down and when it seems as though the liquid has cooked all the way down, put down the grills lid and leave for some more minutes.  This will give it the crunchy rice on the bottom of the pan which is delicious!

(season with salt throughout)

Let sit for a bit more off the heat and serve with lemons! 

Thoughts on yoga… I tried a yoga class a couple years ago and just thought it was ridiculous… So slow, so boring, the instructor took himself WAY too seriously. I was cracking up at his dramatic breathing and solemn “Namaste”. Now a few years later, I’ve decided to give it another go. As a person who worries too much and stresses out all the time, I need to try an exercise that can calm me down and help me relax. So I bought a cute $10 yoga mat to guilt myself into doing it. I started doing it at home using some great YouTube videos and I’m starting to get into it. I also went to my first Vinyasa Yoga class at the local YMCA that really kicked my butt. My legs were shaking uncontrollably.  Maybe I will get into it and be a superfit yoga girl. Namaste ;)
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Thoughts on yoga…

I tried a yoga class a couple years ago and just thought it was ridiculous… So slow, so boring, the instructor took himself WAY too seriously. I was cracking up at his dramatic breathing and solemn “Namaste”.

Now a few years later, I’ve decided to give it another go. As a person who worries too much and stresses out all the time, I need to try an exercise that can calm me down and help me relax.

So I bought a cute $10 yoga mat to guilt myself into doing it. I started doing it at home using some great YouTube videos and I’m starting to get into it. I also went to my first Vinyasa Yoga class at the local YMCA that really kicked my butt. My legs were shaking uncontrollably. 

Maybe I will get into it and be a superfit yoga girl. Namaste ;)

Although these beauty looks are fairly different, they both focus on the eyes. Winged liner and natural/pale lips are a great combo. I love the copper on the first look that circles the entire eye. For a harsher look, the black kohl surrounding her entire eye. It is definitely a brave choice and can look harsh. I might try a lighter grey mixed with black instead of full black.
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Although these beauty looks are fairly different, they both focus on the eyes. Winged liner and natural/pale lips are a great combo. I love the copper on the first look that circles the entire eye. For a harsher look, the black kohl surrounding her entire eye. It is definitely a brave choice and can look harsh. I might try a lighter grey mixed with black instead of full black.
Zoom Info

Although these beauty looks are fairly different, they both focus on the eyes. Winged liner and natural/pale lips are a great combo.

I love the copper on the first look that circles the entire eye. For a harsher look, the black kohl surrounding her entire eye. It is definitely a brave choice and can look harsh. I might try a lighter grey mixed with black instead of full black.