Good afternoon! We’re living in some crazy times. To help you stay safe, healthy, and cute, I’ve got some face masks with my artwork coming to the artwork shop soon! If you just can’t wait, you can pre-order directly from my Redbubble shop. I’ve found myself actually coordinating face masks with outfits. And, well, it looks like we’re all going to be wearing them for a while, so check them out. Have you been collecting cute face masks too?
Happy hump day! So if you haven’t succumbed to online shopping for things that aren’t essentials, now is the time to do it! Valentino Garavani has some really cute handbags in pretty spring colors over at Nordstrom. These three are part of the rockstud series and they are just perfect pops of color to brighten up your outfit. Who says that just because we’re quarantined we can’t look cute at the grocery store?? Splurge on them today.
So I started wearing a mask to go out and run errands amidst the global coronavirus pandemic. And, as a New Yorker, my heart goes out to the essential workers and vulnerable people of the city. Proenza Schouleris supporting the relief efforts in the city with seven limited edition masks made from archival collection fabric. 100% of the net proceeds are being donated to the New York City Mayor’s Covid-19 Emergency Relief Fund. So you can be cute, protect yourself and help the situation in New York at the same time. See more below!
So, Mother’s Day is May 10 and quickly approaching us. Although most of us can’t take our mom out to brunch, we can definitely still make it a special day for mom! I came across a few cute gift ideas, check them out below.
Greetings from sunny Florida! Due to the coronavirus pandemic, I’ve been spending a lot of time at the house and truly enjoying our backyard. My great grandmother (who I never knew) planted several mango trees (in addition to avocado and orange) in the backyard and they have grown to be huge. They also have been bearing a LOT of mangoes in recent years and well, I am mango-d out. We have more mangoes that I know what to do with. So, I’ve been giving some to family and friends and soon I plan on making a few dishes with these mangoes.
I came across The Great Mango Book by Allen Susser and it has plenty of fabulous savory and sweet mango recipes. I’ve tried the shrimp and mango curry recipe, mango cobbler and mango daiquiri recipes. And they have all come out great! So I definitely recommend this book if you have some mangoes. I especially like the mango daiquiri recipe and wanted to share it with you. Check it out below and enjoy mango season!
1 scoop crushed ice
1/4 large ripe mango, peeled, cut from the pit and diced
2 tablespoons freshly squeezed juice of key lime, or persian lime
1 teaspoon superfine sugar
1/2 cup dark rum
Blend all ingredients in a blender and puree until smooth. Serve in daiquiri glasses.
It’s getting warmer here in South Florida and that means shorts weather. I pulled out theseEnglish Rose sequined shorts that I bought some time ago from a boutique in Soho, New York. I was just thinking how much I appreciate small boutiques. You find some of the most unique items to add to your wardrobe! Farfetch is supporting boutiques around the world with increased visibility, help running their business and a cut to the boutique cost to use their platform by 25%. Take a look at the sale here.
But, anyway, I love these shorts but honestly didn’t get to wear them that much in New York because of the weather. But I’ve kept them and gave my outfit some pizazz with them today. Changed it up and wore them with sneakers. They can easily be dressed up and down. What have you been wearing to run your “essential” errands?
So Rihanna is gracing the cover of British Vogue in a durag. And, well, durags have been making their appearance on the red carpet too. Guapdad reportedly wore an 11 foot durag “train” and Solange Knowles wore a durag to the Met Gala in 2018. I find the trend to be really cool but I feel like you have to have some guts to wear a durag on the red carpet.
So, how is your quarantine life going? I remain positive that 2020 won’t be such a bad year somehow. Hopefully.
Anyway, I’ve been in the house doing all kinds of things and have found myself wanting to be comfortable but somewhat stylish at the same time. I came across this Eberjey Sleeveless Lounge Jumpsuit that seems perfect for wear at home. Neiman Marcus happens to be hosting a gift card promo where you earn a $50-$600 gift card with a purchase and the code GCSpring.
Check it out and let me know what you’re wearing in the house these days?
So in accordance with my pledge to be “veggie-forward” last year I have adopted a few vegetarian recipes that I’ve made over and over again. One of them is sweet potato pierogis in a sage brown butter sauce. They are so good!
Now, I have to admit, it is a bit time consuming because you are making your own dough and sweet potato filling but since we’re all at home might as well give it a try. I’ve made these several times and they are really filling and tasty too. The recipe is from Food & Wine’s online magazine.
2 cups flour
3/4 cup sour cream
1 large egg
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher or sea salt
Filling and Finishing
1 pound sweet potato, peeled and cut into 1-inch pieces
6 tablespoons unsalted butter, divided
8 sage leaves, sliced
Additional kosher or sea salt, to taste
In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Place the sweet potatoes in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the sweet potatoes are tender when pierced with a fork. Drain the sweet potatoes and mash. Allow to cool.
On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.
Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Drain.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the pierogi to the skillet with the butter and sear each side for about 1 minute or until golden. Remove from the pan.
Add the remaining 4 tablespoons of butter to the skillet. Allow the butter to foam, then settle down. Add the sage leaves and continue to cook until the butter just begins to brown and develop a toasty, nutty aroma. Season with salt.