fresh flowers

So, I'm cheating on my Back to Basics series for this one (though I only have two more outfits left in that series!).  I got this dress, which is actually a sheer nightgown over a black slip, planning on wearing it as a dress.  I've been really wanting a light, lace-y summer maxi, and when I saw this nightgown I figured I could make something work with a nude slip underneath.  I haven't found the right nude slip yet, but I had this black one and thought I'd see how it looked. I love how it really brings out the floral pattern and it gives it a darker, more moody feel.   On Saturday we went to the farmer's market and I decided I was going to get myself a bouquet of flowers to have in the house.  What I'd forgotten was that it was Mother's Day on Sunday and every single flower vendor was frantically trying to make bouquets for the throngs of people getting a bouquet for mom.  I got a little sad because I can't get a bouquet of fresh farmer's market blooms for my mom (well, I could but I think they'd be wilted by the time they made it to Alaska). I looked up some flower shops in Anchorage to see if they had anything I could get delivered to her, but none of the bouquets were half as beautiful as the ones I see at the farmers market.  My little brother was in town, though, and he got her some roses, so at least she got some flowers from one of her kids.  Well played, brother.  Though he was the only one of three kids who was actually in the same city as her on Mother's Day.  I've still got the bug for fresh flowers so maybe I'll grab some at the farmer's market today, now that the big flower rush is over.  Did you guys do anything special for your moms on mother's day?  I look forward to the day I live in the same town as my mom again.  I'd love to stand in line at the farmer's market to get her flowers, take her out to brunch, and hang out with her in person on mother's day.  Someday!

 
dress(nightgown)/courtesy of modcloth :: bracelet/courtesy of lulu's  amethyst necklace/handmade :: black slip + sheer top + hat(similar) + shoes/thrifted shell necklace/courtesy of adorn by sarah lewis

strawberry rhubarb banana baked oatmeal

So, Dan and I have been working on being better with meal planning.  Oftentimes we end up with the fridge open, staring into the void, trying to come up with something to make, and it feels like we're ending up spending more money scrapping meals together haphazardly.  Since there's only two of us, it makes a lot of sense to make bigger meals we can reheat, and make our food last longer.  I had made baked oatmeal once a few years ago, so when I thought about making things that would last for a few days and could be reheated, I knew that baked oatmeal would be perfect.  Since it's rhubarb season, I had to throw some rhubarb in, and I actually just made this recipe again with just rhubarb (2 cups), no strawberries or banana and it was still great!
Do you guys have any great meal planning resources?  Our basic plan is to make something big 3-4 times per week and then be able to use the leftovers to cover the other days, so I've been looking for stuff like soups, casseroles, pasta, etc.  We'll be getting more and more food in our CSA as the summer months kick in, so I'm sure I'll be doing tons of planning meals around whatever wacky produce we get.  Pinterest is a pretty great resource for me.  



(recipe adapted from inspired taste)

Ingredients

2 cups old fashioned rolled oats
1/3 cup  packed light brown sugar
1 teaspoon baking powder
1 tablespoon grated orange zest
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sliced strawberries
1 cup chopped rhubarb
2 cups milk
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 large banana, sliced

Optional crumble topping:
1/2 cup all-purpose flour
1/4 cup packed light-brown sugar
2  tablespoons granulated sugar
Pinch of salt
4 tablespoons cold unsalted butter (cut into small pieces)

Directions

1. Preheat oven to 375 degrees F. Grease a  8 x 8 inch baking dish with and place on a baking sheet.

2. In a large bowl, mix together the oats, sugar, baking powder, orange zest, cinnamon, salt, strawberries, and rhubarb.

3. In another large bowl, whisk together the milk, egg, butter and vanilla extract. Then, pour over oats and fruit. Gently shake the baking dish to help the milk mixture go throughout the oats.

5. If you want to add the optional crumble topping, mix all those ingredients in a small bowl and use your hands to mush everything together into a crumbly consistency.  I like to add the crumble topping with 10-15 minutes left of bake time but you can add it now, too!

4. Bake oatmeal for 35 to 40 minutes or until the top is golden brown and the milk mixture has set.  If you want your top to get nice and crispy, turn on the broiler at the end for like 30 seconds!

Serve hot!  I like to reheat the leftovers in a pan on the stove the next day.

summer swimsuit wishlist

This time of year is hard because I'm like so ready for summer to be here but we're stuck in that half amazing weather, half gross weather season.  After a friend mentioned looking for suggestions for cute swimsuits, it got me window shopping for a new suit.  I only wear a swim suit like once a year, but that doesn't keep me from wanting to buy all the swimsuits.  This polka dot bikini was seriously probably the best swimsuit buy I ever made.  I thought I lost the top last year and thought about buying another, but luckily I found it hiding in the Winne.  Phew!  I should probably buy another one just as a back-up, that's how much I love it.  I was going to try to pick a favorite suit from this list, but I just like them all for so many different reasons.  One that I did feel like needed to be on my body immediately, though, is the velvet leopard print one.  Also, that hat. 

I feel like most bikini/swimsuit posts tend to reference the simultaneous feeling that it's also time to start working out more to achieve a "beach body."  I think this is probably my favorite way to get a beach body.  Also, if you're wondering how to pick a swimsuit for your shape, this is a great guide.  

1/ modcloth :: 2/ free people :: 3/ modcloth :: 4/ free people

5/ asos :: 6/ pinup girl clothing :: 7/ modcloth :: 8/ free people

For a long time it seemed like two-piece suits reigned when it came to finding a cute swimsuit, but I think the one-piece has experience a resurgence these last few years.  There are just so many stylish, well designed options.  I'd even take the wacky tan lines to rock that crocheted suit.  I've wanted a crocheted swimsuit for years, but haven't found the perfect one yet.  That one is definitely on my radar, but I think I'd probably prefer the coverage of the other three.  That leopard suit, man, it speaks to me.  It probably doesn't help that I've wanted to be Micheline since I was like 16.  That gal is like hot sex on a stick, man.  Pin up inspiration for days.

It's supposed to get sunny today and then be in the 70's all week, so maybe I'll get inspired to snag a new suit for the summer!  It'll also be a great time to test out my homemade sunscreen, so maybe by the end up next week I'll have results to share!

 above bikini via ofabz

BACK TO BASICS // denim top three

I was watching a show the other day, I think it was Parenthood, where someone said that classic line, "senior year of high school!  It's gonna be the best year of our lives!" and I rolled my eyes and laughed.  I feel like the only time I ever hear that is in TV shows.  Because no year in high school is the best year of your life.  I mean, talk about peaking too soon.  Not to say that high school has to be the worst years of your life, though oftentimes it seems like it turns out that way.  I liked high school just fine, but I much prefer my mid 20's to high school.  Is anyone's best years of their lives really high school?  It's more likely that it's most everyone's most awkward years, trying to navigate social circles, romance, and education with a brain that is only partially developed and hormones holding your emotions captive.
Every stage in life has it's best and worst years.  There were "best" years in high school and "worst," just like there have been best and worst years in my 20s, and I'm sure there will be in the decades to come.  2009 was particularly rough, but 2010 kicked serious ass.  I'm pretty positive my hardest moments in life have yet to be lived, but also firmly believe that the most incredible also lay on the horizon as well.  

 

top(similar) + overalls(similar)/thrifted :: shoes(similar)/courtesy of modcloth
 

rhubarb crumble pie

Ugh, Rhubarb season, you guys.  Yes you may discuss how awesome it is.  In the past week I've talked to two people who are both as passionate about the superiority of rhubarb pie over strawberry-rhubarb and it makes my heart warm.  One shall not adulterate the tangy goodness of rhubarb pie with strawberries.  I love me some strawberries, but they have their own time and place.  A rhubarb pie is not one of them.  I've made rhubarb pie plenty of times in the past, but this time I wanted something different than my usual lattice top.  When I found a recipe for a crumble pie top I felt like it'd make a pie that had a rhubarb crisp alter-ego, which is basically perfection.  Considering the fact that this pie disappeared within one day, I'd say it was a success.  Pie is totally legit as a breakfast food right? While I was making the pie I was also sort of simultaneously making homemade salsa and chips and I had been cutting jalapeños right before I cut a slice of pie.  I licked the pie off the knife (because, obviously) and my taste buds had an epiphany.  A jalapeño-rhubarb epiphany.  I need to make something with that flavor combo now because it was super interesting.  Simple syrup?  Rhubarb jalapeño cocktail of some sort?  Salsa?  Brainstorming. 

INGREDIENTS
(recipe via Martha Stewart)
Pie:

Pie Dough (or your favorite recipe)

All-purpose flour, for dusting

1 3/4 pounds (about 6 cups) rhubarb, cut crosswise into 3/4-inch pieces

1 cup sugar

2 tablespoons cornstarch

Pinch of salt

Crumble Topping:
3/4 cup all-purpose flour
1/3 cup packed light-brown sugar
3 tablespoons granulated sugar
Pinch of salt
6 tablespoons cold unsalted butter (cut into small pieces)

1. Place the pie dough on a floured piece of parchment paper.  Roll out dough to a 14-inch round. Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie dish. Mold the dough gently into your pie dish.  Trim the excess dough to a 1-inch overhang; fold under, and press gently to seal. Give your pie a fancy edge, and refrigerate for 1 hour.

2. While the crust is refrigerating, make the crumble topping.  In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until the pie crust is done refrigerating. 

3. Preheat oven to 400 degrees with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into your refrigerated pie shell and sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.

4. Place pie in oven and reduce the heat to 375 degrees. Bake until the topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving or risk burned mouths.  It's hard to wait, I know.