Tuesday, September 23, 2014

What I Learned in Barcelona... Living Fearlessly: It Hurts Less Than You Think

Sometimes it's a Selfie Season. Be your best Selfie!

I've been holding off on writing my first Barcelona blog post because it feels like a baby. They always say there's never a good time to have a baby and this is my baby. I've been waiting to have enough time on my hands to actually do the trip a little justice with the skill of my pen keys. Instead of giving you a play-by-play of my days (don't you worry, there is a meticulously detailed and fabulous food guide coming... because I pretty much spent all my time eating and then killed time knocking around town until I got to eat again) I felt like it would be easier for me to paint with broad brush strokes. So here we go. Brush stroke numero uno.

For any of you who know me, you know I hate being alone. My mom hates it when I use the word "hate" because she says it's "a very strong word." Good, then in this case, I'll use the word hate. I hate being alone. Perhaps that's why I'm a twin. Before I even entered the world, I had a wombmate. Fast forward to Barcelona. In my mind, I was jetting off to the home of espadrilles, tapas, and tall, dark and handsome men who make riding scooters look rugged. I didn't think through the fact that my friend who coordinated this trip-- her name will not be disclosed due to the fact that she smuggled me into her hotel room--would be working the whole time. Hence, a work trip. In the magazine world, "work" trip is a word used verrrry loosely. In my experience, work trips meant shopping, eating, drinking, and playing on someone else's tab. Hello, corporate card. But at her job, you actually work on work trips. While she was busy shaking her money maker, I was on my own.


When you have no one else to distract you, you learn so much about yourself. When you don't have an iPhone to distract you, you really learn a lot about yourself. My electronic security blanket was gone. There were no longer texts to make look busy and an Instagram feed to keep me from feeling alone. So, I did the unthinkable. I lived like it was the 90s! Meal times quickly became my favorite part of the day-- befriending the waiters, the table next to me, and best of all, myself! Challenge yourself to go out to eat alone just once, no cell phone. You'll be surprised how much you learn about yourself. And how naked you feel without a phone (the panic will wear off, trust me). I quickly realized that my world that typically feels so big and all-consuming isn't really that big. It is actually tiny. I also realized that I have nothing to fear. I came back to Spain with my bags full of retail treasures (new suede booties proudly perched in my closet) and my heart empty of fear. I left caring what people think about me in Spain. I don't care what people think anymore.


I'm tired of not getting to live the greatest adventure God has for me because I'm afraid of what people will think. I used to care more about their opinion than the great adventure. Now, getting to the end of my life with adventures that were never lived, that terrifies me. Not living full-throttle because you're afraid of what people may think really just means you're signing up for an average existence paralyzed by not rocking the boat. What a loss. I'm jumping ship.

Come find me. I might be sitting at a table alone, loving every second of it.

Thursday, September 18, 2014

TBT: Why I'm In Love with The Limited. It's Scandalous.



I vividly remember going to North Carolina right after Christmas. I had packed my brand new Nike duffel, which I was so proud of because I knew I had just secured some major cool points, with all of my new sweaters from Limited Too-- most had some type of flammable fur trim or a zipper accent-- along with piece de resistance, acid green plaid pants. I. Was. Killing. It. Then, then unthinkable happened. My carefully packed Nike duffel, filled with precious garment cargo fresh off Santa's sleigh, flew off the back of dad's truck and I watched as each of my day-old presents were mauled on the Interstate by an army of 18-wheelers. Since that day, I never shopped at The Limited. Until now.



One more story. Bear with me. Last Saturday was overcast, and for the first time in a long time, cold. What's a girl to do on a cold, overcast Saturday when all of your friends are watching football games you don't care about? Netflix and Thai takeout! Everyone I know can't stop talking about how obsessed they are with Scandal. I'd never seen the show so I decided to watch it. WARNING: Do not watch unless you want a new TV obsession. I burned through Season 1 that day and am now midway through Season 2. Carrie Washington is my new girl crush and I wish I could be Olivia Pope. I may not be able to be Olivia, but now, thanks to The Limited, I can dress like her. Never on a TV show has someone looked so elegant. She kills it. Impeccable outerwear, tailored trousers, bow-front silk blouses, capes, and even elbow-length leather gloves steal the show every episode. I'm actually jealous that I don't wear business clothes to work now. The Limited teamed up with Kerry Washington and Scandal's costume designer to make a line of accessible, feminine, tailored clothing inspired by the show. It hits racks online and in stores Sept 23. Here are some of my favorite looks from the show along with the full look book of THE NEW COLLECTION!





The Full Limited Scandal Look Book







Monday, September 15, 2014

The One Lip Color You Need For Fall

The title says it all. This is the one lip color you need for fall. When I was in Barcelona, my lovely roommate introduced me to the most sumptuous shade of red: NARS Afghan Red. Don't go all Freedom Fries on me and not wear it because of the name. You might be thinking about Bin Laden but all I can think about is how much I Bin Lovin it. (Ah, wow, my wit is on point for a Monday!) I would describe it as a moody mulberry-- it's a red with lots of deep purple. Almost a Merlot or wine-red without going 90's brown-ish. Bonus: lipsticks with blue undertones make your teeth look whiter.

NARS Afghan Red, $26; narscosmetics.com








Tuesday, September 9, 2014

The Best Summer-to-Fall Seasonal Side Ever


Yotam Ottolenghi. The man. The myth. The vegetable legend. If you don't know him, look him up. His cookbooks will change your life. He does vegetables with soul. In meal form, vegetables are like Britney's backups, Maverick's Goose, Beyonce's Jay Z-- they play the supporting actress, backup singer, wing man roles. But not in Yotam's world. He puts veggies in diva mode. 

I love summer. I love fall. But I don't love fummer. Fummer is a bummer. Football season has kicked off, you can smell the pumpkin spice lattes, you break out in song and chunky sweaters... then you step outside in your boots, freshly dusted off after hibernation to quickly realize it's 90 degrees and 80% humidity. Fummer bummer. And food's the same way. I'm not ready for a full-blown bowl of chili. But I'm kinda over sliced heirloom tomatoes in everything. Enter this side dish: Roasted Sweet Potatoes with Balsamic Reduction, Chili Oil, Figs, and Goat Cheese. Yep, jot this down and go straight to the farmer's market. It's all in season. I served it with grilled chicken. Any protein would be delicious with this. Kisses, Yotam. I loved this one. From his cookbook, JERUSALEM.

No filter. Just delicious.


ingredients
  • 4 small sweet potatoes (2 1/4 lb / 1 kg in total)
  • 5 tbsp olive oil
  • scant 3 tbsp / 40 ml balsamic vinegar (you can use a commercial rather than a premium aged grade)
  • 1 1/2 tbsp / 20 g superfine sugar
  • 12 green onions, halved lengthwise and cut into 1 1/2-in / 4cm segments
  • 1 red chile, thinly sliced
  • 6 ripe figs (8 1/2 oz / 240 g in total), quartered
  • 5 oz / 150 g soft goat's milk cheese (optional)
  • Maldon sea salt and freshly ground black pepper

preparation

Preheat the oven to 475°F / 240°C.
Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool down.
To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.
Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile. Spoon the oil, onions, and chile over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.