When I began writing this post, it was going to be a collection of great spring sweaters. Three sweaters in, I realized they all had stripes. I’ve written about my love of stripes in the past, but I finally succumbed to the fact that I may have an addiction.
There’s a bit in the TV show Happy Endings (fabulous, hilarious, watch if you aren’t) where the character Dave is given a V-neck intervention. Friends, you are welcome to begin my stripe-obsession-intervention.
Splendid | Sahara striped cotton-blend terry sweatshirt
J. Crew | Cotton V-neck sweater in neon stripe
Stella McCartney | Striped fine-knit wool sweater
Vince | Striped linen sweater
Aubin & Willis | Woodwell striped cotton sweatshirt
How February is already coming to its end is beyond me (and it even has an extra day!). Here are a couple things I’m currently obsessed with to start out the week.
Gwyneth Paltrow in Tom Ford on the Oscars Red Carpet – She killed it. So chic and simple. You go Gwyn Paltrow!
Diane von Furstenberg | Animal Print Flat - I’ve tried them on and they’re extremely comfortable. I can see these looking great with a summer dress or shorts.
Peeled snacks - I’m a big fan of dried fruit and I love that these snacks have no added sugar. Mango is by far my favorite!
Just Dance 3 - After a long workday, nothing puts me in a better mood than 5-starring “Forget You”.
Here’s to a great week!
It’s my sister-in-law’s birthday tomorrow which means one thing in our family: Red Velvet Cake. Since Red Velvet Cake calls for buttermilk, I like to maximize my ingredient usage. Therefore, scones are always in order.
Of all the breakfast pastries, I think scones are my favorite to make. (Croissants may be my favorite to eat…) I have fond memories of bringing them along to brunches with friends and eating traditional ones with clotted cream and the works in London. There’s something wonderfully simple about a scone. I prefer them plain with a bit of strawberry jam or honey.
I’m a failure in the cooking department lately. Well, I’m cooking– just revisiting old favorites like Buffalo Chicken Eggs Rolls (try it with avocado inside, delicious!) and Chicken Enchilada Pasta. I always struggle with the desire to venture out and try new things and the pull of tried-and-true classics.
I think that struggle manifested itself a couple weeks ago with my running shoes. I began running in Brooks Adrenaline and they worked fine. I don’t recollect any specific pains during the training and racing of my first half marathon. I bought a second pair of the exact same shoe and continued running recreationally.
Then I signed up for my second half-marathon and the Brooks had lost their luster. I wanted a bright shoe. I wanted a lighter shoe. So, I bought a pair of Nike Lunarglides. I ran 15 miles in them and regretted it. They didn’t fit my foot properly and I’m lucky I only walked away with a couple blisters. I returned them and selected a pair of Mizuno Inspires.
They weren’t perfect. Running in the twenty-mile range left my knees with a dull ache but whether that was a result of the shoes or just a factor of long-distance running is anyone’s guess. There were never any sharp pains and I finished a marathon strong. So why did I change shoes again?
Two weekends ago I ran 10 miles in my Newton Distance after two previous trial runs. I was planning on doing 11 when towards the end of 9 I felt a little ankle pain and didn’t want to chance it. However, the damage was already done. I pushed it and paid for it, or rather “pay” for it. I dug my Mizuno Inspires out of the closet and have been running in them since.
I don’t know whether the pain is a factor of pushing it too far running with a different stride or if the pain will happen regardless because Newton’s mechanics aren’t meant for individuals with high arches. As soon as the situation arose, I google searched my way into a full-blown frenzy.
For now, I’m apologizing to my tried-and-true marathon shoes and shelving the Newtons until after the Sarasota Half. I really don’t need another shorter distance shoe so maybe I’ll work into longer distances. I just couldn’t imagine running a marathon in the five-fingers so I decided to try something that would produce a similar gait.
When did this become so complicated? Do you stick to the shoe that works or try and branch out?
One trend I’m happy to see maintain its staying power is the printed pant. Finally, the pant gets to be the statement! Last season, I purchased a pair of the ever popular Current/Elliot Leopard print jeans and to say I’ve gotten a lot of use out of them would be an understatement.
Mixing my love of prints and color, these spring pants are perfect for work or weekends. One trend I can’t support is wide-legged printed pants. It’s too much for me. If my bottoms are screaming, I want them to still have some semblance of sleek lines– not pajama bottoms.
Alexander Wang | Botanical Ombre Jean
J. Crew | Cafe capri in fresco floral sateen
Tibi | Skinny cheetah pant
ASOS | Floral print pant
Stella McCartney | Hawaiian-print silk pants
I don’t follow London Fashion Week as closely as New York’s but there were a few designers I was eager to see (along with a few new faces to the front row). Oh, hey Mary & Edith Crawley! Even though London is known for their drab weather, the clothes were anything but dreary.
Erdem Fall 2012
Jonathan Saunders Fall 2012
Mulberry Fall 2012
Speaking of Downton Abbey, have you seen the paper dolls floating around the internet? I can’t tell what I love more, dead Pamuk or Thomas’ evil flour.
I guess we know what I’ll be doing after work tonight!
You know that moment when you’re reading a really great sounding recipe and you hit the ingredient you despise or the method of cooking that seems beyond your abilities or the cooking time that would eat up your entire day? For me, that moment usually involves a grill or a vat of oil. Beyond a George Foreman, my grilling skills are non-existent.
Lately, I’ve been loving the 30-minute supper recipe cards in Cook’s Country Magazine. They’re quick and delicious. When I read “Indoor” on the pulled pork recipe, I let out an exclamation of glee. Pulled pork is one of those recipes that is typically grill-exclusive or left to the all-day slow cooker. This version couldn’t be easier and more importantly, tasted phenomenal. The only downside (or upside!) is that shredding the pork is an upper body workout.