Here are my thoughts today! I have lots on my mind. Isn't it funny how one cold day in the middle of July instantly makes you think of dressing for Fall? I'm not ready for the chilly weather yet but I do love a good fall sneak peek!
** Love that Dior quote!! It's so true....I may have to try that sweet red bow and pony look too!
1. I came across this butterfly this week. One would make a great statement art piece in an array of settings!
2. Now is the time to buy summer sandals, they are all on sale. I like the leather and leopard mix of these tiny wedge DVF sandals.
3. oooowww I love a good cocktail + bar arrangement!! I can't wait to arrange mine. I like Camille's tips for styling and making a set up your own!
4. This clutch has been popping up everywhere - i like! Check out MacKenzie's clever organization tip here.
5. I'm going to take my kids blueberry picking next week. I'm planning to make this crostata with the fruits of our labor... my Mom made a delicious blueberry cake this week with her picks.
Blueberry Crostataadapted from Julie Rosendaal
Ingredients
1 sheet puff pastry, thawed
1/2 cup sugar
2 tablespoons cornstarch
3 cups fresh blueberries
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 egg, lightly beaten
coarse sugar, for sprinkling
1/2 cup sugar
2 tablespoons cornstarch
3 cups fresh blueberries
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 egg, lightly beaten
coarse sugar, for sprinkling
Directions
1) Preheat oven to 425F. Line a large, rimmed baking sheet with parchment paper.
2) In a small bowl, stir together the sugar and cornstarch to get rid of any lumps. In a large bowl, toss the berries, sugar and cornstarch mixture, lemon juice, cinnamon, and salt.
3) Unwrap the puff pastry onto the sheet. Mound the blueberries into the middle of the dough, leaving an inch or two around the edges. Fold the edges over the filling, just enough to keep the berries from sliding out, overlapping and pinching where needed.
4) Brush the pastry with egg and sprinkle with the course sugar. Bake until golden, about 20-25 minutes. If the dough is browning too quickly, cover loosely with foil. Cool for a few minutes and serve with vanilla bean ice cream.
2) In a small bowl, stir together the sugar and cornstarch to get rid of any lumps. In a large bowl, toss the berries, sugar and cornstarch mixture, lemon juice, cinnamon, and salt.
3) Unwrap the puff pastry onto the sheet. Mound the blueberries into the middle of the dough, leaving an inch or two around the edges. Fold the edges over the filling, just enough to keep the berries from sliding out, overlapping and pinching where needed.
4) Brush the pastry with egg and sprinkle with the course sugar. Bake until golden, about 20-25 minutes. If the dough is browning too quickly, cover loosely with foil. Cool for a few minutes and serve with vanilla bean ice cream.
6. Fall fashion sneak peek. Here are two looks I'll be wearing this Fall. I'd love to find a cool (maybe even vintage) leopard coat.
4 comments:
Hello. Do you remember where you got the last image (black pants with red sweater)? Love those pants.
just want that leopard coat- is it Celine?
I'm not sure who makes the pants or the leopard coat, it's an older image. I agree, that coat is amazing!
Sorry! A number of makers have skinny leather and faux leather pants though. I buy my fake leather pants at Zara! :)
That leopard coat is amazing!!! Lovely the selection of lovely images :)
xo sara
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