When we were at a Christmas party this season, I met a girl who was wearing the prettiest necklaces. She said the pieces were made by Andrea Barnett out of Dallas and available at Charde right by my house in Houston. I've loved the religious jewelry I've been seeing lately, but it's just so outrageously priced. The Andrea Barnett line is in the $100-$200 range, so much more affordable than other lines (but just as pretty).
Wednesday, December 22, 2010
Monday, December 20, 2010
Thursday, December 16, 2010
Monday, December 13, 2010
Friday, December 10, 2010
This is fun - Atlanta Homes and Lifestyles recently published their top 100 spaces from the last 10 years of publication. I love so many of these so it was hard to choose, but here are my top 3. Now you look at the options, and tell me your favorite. Go here to see the top 100.
A surprise favorite, Kelly Wolf Anthony.
Thursday, December 9, 2010
Wednesday, December 8, 2010
I can only hope that Santa will bring me one of the following:
Love love all Kara Ross items, especially the Prunella Clutch. It looks like something my stylish grandmother would have had.
Cannot. Stop. Cleaning. We used to have a Dyson vacuum at my old job, and it was amazing. I'd get it for myself, but it's so expensive, so on the X-mas List now.
I feel like the standard Barbour jacket is something I can use for the rest of my life.
Saturday, November 27, 2010
Wednesday, November 17, 2010
Excellent new recipe to try. Don't attempt this without the food processor, though. In fact, if you don't have a food processor, go buy it now. It's life changing. Also don't let the cream sauce scare you.... it's all pretty healthy.
TEQUILA LIME SHRIMP TACOS WITH CHIPOTLE CREAM SAUCE
1.5 lbs large, raw shrimp, peeled and deveined with tails removed (fresh is best, but expensive)
Juice and rind of 1 medium orange
Juice and rind of 2 medium limes
1/4 c. tequila
1 tbsp. granulated sugar
CHIPOTLE CREAM SAUCE:
8 oz. light sour cream
1 clove garlic
2 tbsp. finely chopped red onion
1 canned chipotle chile in adobo sauce (seeded and chopped - one chile, not one can)
1 tsp. adobo sauce (from the can above)
1/2 tsp. ground cumin
1/8 tsp. salt
1 tbsp. chopped fresh cilantro
1 tbsp. freshly squeezed lime juice
1 tbsp. vegetable oil
1 large red bell pepper, seeded and sliced
1/2 red onion, sliced
8 soft taco sized flour tortillas, warmed
1/2 head purple cabbage, shredded
1/2 c. chopped fresh cilantro
1. Marinate Shrimp: Place all marinade ingredients in a large zip bag. Add shrimp. Zip closed and move bag around the coat shrimp. Place flat in the refrigerator for at least 30 minutes, turning every so often to make sure the marinade is reaching all shrimp.
2. Prepare Sauce: Place all ingredients in food processor. Cover and refrigerate until ready for use.
3. Cook the Shrimp: Heat oil in large skillet to medium-heat. Saute bell pepper and onion until slightly charred. Drain shrimp from marinade and add to pan. Stir often, and cook just until shrimp turn pink and curl up. Remove from heat.
4. Assemble Tacos: In warmed tortillas, place shrimp, peppers and onions. Add cabbage, drizzle with chipotle cream sauce and sprinkle with cilantro, onion and avocado. Squeeze lime over taco.
Tuesday, November 16, 2010
Friday, November 12, 2010
Looking at these photos from Atlanta Homes and Lifestyles, I'd assume this was a loft apartment in San Francisco or New York. This is actually stylist Thea Beasley's apartment in Marietta, Ga., of all places. I love the eclectic look, and of course I cannot resist an all-white home. I also love Atlanta Homes and Lifestyles for constantly surprising me every month with new looks that don't follow the trends.