Wednesday, August 27, 2014

wants on wednesday

This Fall I want to IN[vest] in a VEST
haha, I'm clever... sometimes

But really, do I go for denim or leather?

Knot cuff $44 :: AG Olive Jeans $172 :: Killer Moto Boots $250 :: Denim Vest  $40

Thursday, August 21, 2014

short and sweet

dress- ASOS, black nylons- Steve Madden, booties- Steve Madden Luxe, glasses- Electric

Back to the whole dress your part while at work..
This dress is a little too short, or my legs are a little too long.. either way- a quick fix is pairing some extra black tights with it. Leggings (if they're your thing) are also a great option for those hemlines that are right on the fence. And for work appropriate wear, never pair a short hemline with a low cut top.

P.S. I dyed my hair blonde.. haha like "I" did it the other night. eeeeek

Wednesday, August 20, 2014

hey stud

blouse- HM, pants- Express, shoes- Valentino, bag- Chanel, necklace- bauble bar

Isn't it funny how an outfit can change your mood. 
Well, these heels do it to me every time. As soon as I slip them on I feel transformed. 
Instant mood boost, and style boost too.  
Everyone should have that feel good wardrobe staple. 

Some of my other closet staples for work are; slim black pants, a pencil skirt, cozy cardigan, statement necklace, black leather open toed pumps, stylish ballet flats, a white collared shirt and the perfect blazer.

ciao x

Tuesday, August 19, 2014

black + white

blouse- Ann Taylor, skirt- Zara, heels- Ralph Lauren, watch- MK, wallet- Balenciaga
The balance between finding age appropriate work wear and keeping it professional is hard at times. 

Are things too tight, too low, too short? 

Being the youngest on my team, can be difficult. I want to dress for my role, but I don't want to be stuck wearing clothes fit for an older generation. I tend to mix prints and solids, cute dresses and blazers and statement necklaces with conservative looks. It's all about the balance.  

When it comes to corporate class, here are some of my daily reads for inspiration.

Wednesday, August 6, 2014

Devon's Dish

A new spot I tried in downtown San Jose last night for my Dad's birthday..
yes, I will be coming back.
The establishment itself was charming. An old house converted into a restaurant, with a classic red brick walk way leading to a perfect southern style wrap around porch. Outdoors there is plenty of seating especially around the stage which invites bands, solo artists and even open mic night participants (which is what we witnessed last night).
The menu is extensive, to say the least. The list of classic New Orleans dishes will leave your head spinning. But from the sound of things, you can't pick a wrong meal. Most known for the "po' boys" I would probably start there if you are having trouble deciding.
The spicy bbq sauce is good on EVERYTHING, order a side of that. The gumbo is rich and full of spicy flavor goodness. The sandwiches are bigger thank your head and the cornbread is a perfect example of southern hospitality.   
Order your food, grab a beer (plenty to pick from) and snag a seat outside in front of the music. Take a mini vacation to New Orleans, right in the middle of downtown San Jose.

Tuesday, August 5, 2014

recipe redux [ shrimp fried rice ]

The Classic:
 1,154 calories per serving
4 grams saturated fat
3,352 milligrams sodium
The Makeover:
 368 calories per serving
 1.5 grams saturated fat
 560 milligrams sodium
shopping list
  • 1 cup broccoli florets
  • 7 teaspoons coconut oil, divided
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium yellow bell pepper, cut into thin strips
  • 1 cup sugar snap peas, trimmed and halved crosswise
  • 1 tablespoon grated peeled fresh ginger
  • 1 cup cooked long-grain white rice, chilled
  • 1 tablespoon dark sesame oil
  • 12 ounces peeled and deveined medium shrimp
  • 1 1/2 cups frozen edamame, thawed
  • 1/4 cup lower-sodium soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon Sriracha 
  • 1/4 cup thinly diagonally sliced green onions
1. Steam broccoli 4 minutes or until crisp-tender; set aside. Heat a large skillet or wok over medium-high heat. Add 1 teaspoon coconut oil to pan. Add bell peppers and sugar snap peas to pan, and stir-fry for 2 minutes. Place vegetable mixture in a large bowl. Add remaining 2 tablespoons coconut oil to pan; swirl to coat. Add ginger, and stir-fry for 10 seconds. Add rice, and stir-fry for 5 minutes or until rice is lightly browned. Remove rice mixture from pan, and add rice to bowl with the vegetable mixture.
2. Wipe the pan with paper towels. Return pan to medium-high heat. Add sesame oil to pan; swirl to coat. Add shrimp; stir-fry 1 minute. Add edamame; stir-fry 1 minute. Stir in soy sauce, vinegar, and Sriracha; bring to a boil. Cook for 3 minutes or until liquid thickens slightly. Add vegetable mixture and green onions; stir to combine. Cook for 1 minute or until thoroughly heated, stirring frequently. Serve immediately.

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