Trapeze Dress

These days I’m all about everything being loose and flowy. I love dresses and skirts that feel like tents (had a big maxi skirt phase in high school after being in a production of Hair…it was special). This dress definitely fits those criteria. I also love that I can wear it to work and then out to dinner – it can definitely feel more formal if you pair it with a fab pair of heels and some bling. IMG_3777(e)

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These are my go-to heels for most anything. I love that they go with everything a black heel goes with, but they’ve got a little extra something to them with the woven toe strap. I’m a big fan of patterns in general, and when I can find them on shoes I’m the happiest girl alive.

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Dress: Forever21

Shoes: Isaac Mizrahi via Bishop Boutique

Blue&White

Summer days are coming to a close, and while I could not be more excited for fall (ie: scarves, boots and of course, pumpkin everything) I do want to enjoy the last few weeks of warmer weather.

This dress is one of my new favorites, and I will absolutely be wearing it as long as I can into fall – add some booties and a sweater, hello October! I am always attracted to anything with stripes, and I love that this pattern is a little different than your typical navy/white striped shift dress, which is also a classic, of course. Paired with my fave grey heels, this is an easy and fun look for work or a day in the park (preferably with wine and cheese)!

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Dress: Forever21 (similar)

Heels: French Connection via Bishop Boutique

Sunglasses: LuLus (similar)

Watch: Michael Kors

Sweet Potato Fries

I’ve been trying to eat better lately, but it is really hard because I love food that is really bad for you. I’m constantly trying to find ways to trick myself into thinking I’m eating what I want to be eating while really eating something healthy, for example, these delicious sweet potato fries. They are so easy to make and they allow me to pretend I’m pigging out on McDonald’s fries. Win, win.

I usually use two average sized sweet potatoes if I’m making these for multiple people. I only use olive oil, garlic, sea salt and pepper to season them, but you could get creative with it (maybe add some cinnamon? I dunno, do what you feel).

First, you want to skin the potatoes and cut them into fry shapes while pre-heating the oven to 425.

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Once they’re all cut up, I throw them in a plastic bag, add the olive oil, garlic (usually powder or garlic salt), sea salt and pepper. Then shake!

Once they’re good and seasoned, I lay them out on a non stick cookie sheet or baking tray – no tin foil! I’ll use some Pam spray if I’m concerned about them sticking.

Bake for 15 minutes, take them out, flip them over, and bake for another 10-15 minutes or until you see the edges get a little brown and crispy.

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And that’s it! Easy.

I accidentally burned a few in this batch – the larger you cut the fry shapes, the less likely they are to burn. My bad.

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You can dip them in ketchup or eat them plain (my preference). Enjoy!!

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