Rituals

The summer has gone in the blink of an eye, once again it seems.

I look outside my window as I'm typing this, and see the tinges of gold and amber working their way through the trees.

Autumn always makes me feel nostalgic, ushering back memories of waking up at 6am to sleepily head to school. New notebooks, sharp pencils, fresh minds and outlook. As one season comes to an end, a new beginning is ushered in.

It's been years - 6, to be exact! - since my back to school (including grad school. Whoa, 6 years already?!) days have ended.

I don't pack school bags anymore, but there are still ways of marking seasons, acknowledging the end of one while welcoming the next.

Such as beverages :)

This summer it was all about cold water with lemon, coconut water, ice-cold berry smoothies.

I made my first cup of spice chai this morning. The air was cool and refreshing when I opened the windows, a breeze dancing its way through the leaves. My first thought was - it's a perfect day for a hot cup of chai. 

Out came my packet of chai, black tea leaves packed with abundant amounts of spices, whole cardamoms proudly punctuating the mix. The heady aroma was a perfect complement to the scene outdoors. To the tea, once it was steeped, I added a tiny bit of honey, and just enough milk until the white clouds found their way to the top of the cup.

We have a few days of warmth left to us yet, the true cold lurking behind the scenes until its time has come.

In the meantime, this cup of tea is a comforting and reassuring way to welcome the season. I'm looking forward to many more.

What are some of your morning rituals? What do you do to welcome new seasons? 

To Birk, or not to Birk...Birkenstock, that is!

The comfort sandal trend is still going strong after the flatforms of recent seasons past.

just an example, via barneys, thankfully (imho) sold out

^^Remember those? I couldn't understand their popularity then, and I still don't. The prospect of strapping cinder blocks to my feet doesn't sound very appealing, or maybe I'm just not very trendy/avant-garde. :)


Nowadays, comfort-chic is embodied by the current darling of the fashion set, the ever-reliable and perennially available Birkenstock.

via onlineshoes.com - metallic silver 'Arizona'

Now these may conjure up memories of summer camp counselors of elementary school days of yore, in all their granola crunchy glory, but I'm surprisingly torn. Torn between my dislike (partly on principle, and maybe I'm still traumatized by the whole flatform aesthetic), and budding appreciation of their comfort and nonchalant, carefree - dare I say it - style. The latter camp may be ever so slightly winning.

Chalk it up to a dear friend of mine who has been sporting these metallics, and who makes them look fantastic! I might be eventually become a convert after all.

Just as soon as I stop daydreaming about these beauties :)

via Bergdorf Goodman 

Dear readers: Inquiring minds want to know. Sound off in the comments - do you Birk? :)

Easy does it - burgers and carottes râpées (grated carrot salad)

The makings of a delicious and quick salad - fresh carrots and parsley

I was first introduced to carottes râpées by the great author and cooking teacher Susan Herrmann Loomis, via her beautifully written book, On Rue Tatin.

In this book, Ms. Loomis chronicles her culinary journey from her days as a stagiaire at La Varenne, to her adventures in building a home for herself and her family in France.

Her story is filled with challenges and triumphs - I admire anyone with  enough patience and resolve to wrestle a completely foreign bureaucracy over arcane housing regulations and codes (heck, I admire anyone who can wade through that here in the States, let alone having to do it in a new language!) - and stories of food. Food at the markets, food cooked by the wonderful friends she made, food she makes and shares with us in the form of recipe manna. I ate up this book the first time I read it a few years ago (figuratively, though many of the recipes were mouth-watering enough to do so literally..), and one intriguing little dish that always stuck with me was the grated carrot salad.

It was mentioned without any fanfare, and there was no recipe accompanying it, though I knew from the book that it was one part of a simple and lovely meal that her then-host (and now dear friend) had made for her, after a long day of hard work. This past winter, searching for a way to break the monotony of stews and braises, I finally looked it up - thanks, Google! - and quickly became enamored with it.

This is apparently everywhere in France, and just about everyone has their own version, according to David Lebovitz (another food hero of mine!), though it seems safe to say that all versions contain grated fresh carrots, lemon juice, olive oil, sugar, and parsley. I tried Mr. Lebovitz's rendition, and have no need to seek any alternatives. It's perfect, and tasting it - bright, lightly sweet, crunchy - brings me that much closer to really experiencing the quiet comfort and joy Ms. Loomis must have felt with that meal.

You can read all about the dish, and the recipe, here.

The only thing I do differently, as you can see from my picture, is peeling my carrots so that I end up with ribbons of shaved carrot. This is only because I had grated carrots flying everywhere the first time I tried this recipe with my plane grater. A box grater will contain the little pieces that would inevitably fly away otherwise, but as I'm currently too lazy to replace my grater (I know, I know...), I 'improvised' with my peeler. Which doesn't make things like carrot bits fly amok - always a plus in my book :D

This salad was the perfect accompaniment to these easy and very delicious (read - juicy, tender, beefy) burgers below.

Mm, meat - a girl's gotta have her beef sometimes!

Although I love a good burger once in a while, I've never actually tried making it. Burgers have come a long way since the White Castle and McDonald's/Burger King/ Wendy's of my childhood. Nowadays, they're pretty much a bona fide gourmet food (or can be) - the beef from some sort of grass-fed, free roaming, pedigreed cow, the bread made from stone-ground organic heirloom grains, the toppings  tony and posh.

I'm not trying to be too snarky here - if a burger's good, it's good - and sometimes those things can make a difference. Most of the time though, I feel they are just over the top, and can make you lose sight of what you're really going for with a burger. For me, it's that first bite filled with hot, juicy, full bodied meat flavor balanced out with a little bit of sharp, sweet, and sour. The bread has always been secondary to me, merely a vessel for holding all the yummy ingredients together. Definitely a really good, zesty, crisp pickle on the side. The basics :)

Anyway, I was intimidated by the thought of making my own burgers - after all, there are some pretty high standards these days! I was overwhelmed by choice - there are tons of burger recipes out there, and all of them call for different seasonings, mixes, spice rubs, the list goes on. Failure seemed imminent, and a fantastic burger seemed out of reach.

But I persisted, because 1) I had a pound of really fresh and rosy ground beef from my local co-op and I was determined to use it, and 2) I was super hungry and starting to become hangry.

Miraculously, I stumbled upon this recipe by Bobby Flay. It is so simple and yielded a fabulous burger - absolutely perfect and just what I was looking for.

You need only the basics - about 1 lb of the best ground sirloin you can get your hands on - because you want the pure flavor to shine through. Divide the meat into four portions, and work the meat with your hands, forming each into a patty about 3/4 inch thick. Season each side liberally with black pepper, and sprinkle each side with salt. To keep the patties from puffing up too much while cooking, make a little well with your thumbs in the center of each patty (this was a great tip from Mr. Flay's recipe and worked like a charm).

In your pan, heat some oil on medium high heat until the oil begins to shimmer. Place each patty in the pan, and let them cook undisturbed for 4 minutes. Flip over and cook for another 3. It's important that you don't move the patties around so that they have a chance to brown and cook properly - same principle for pan frying steaks.

Before serving, I let the patties rest on a covered plate to trap the moisture escaping so that it can go back into the burgers (I told you I liked them burgers juicy!).

It's eatin' time! (Nicer than 'Clobberin' Time*' ;)

Served on a lightly toasted brioche bun, with a quick onion and tomato salsa topping (there was ketchup and mustard too - I put it on after I took this photo and realized I had forgotten!), accompanied by a nice big mound of that grated carrot salad and some kale - it was burger heaven. 

And now, after all that, I have only two words for you - Dig. In.

*As Ben Grimm, aka the Thing of the Fantastic Four, would say! 

Simple scallops

Simple broiled scallops, parsley and lemon pasta, 'kickin' sautéed asparagus

I made this after I was flush with fresh new finds (try saying that 5 times fast!) from grocery shopping. Gorgeous scallops, incredibly fresh, rosy-hued and sweetly fragranced; asparagus snapping away to be eaten; firm, bright parsley that looked like mini green fans.  The makings of a light and satisfying dinner!

We ate the scallops with a generous serving of spicy asparagus and a tangle of spaghetti laced with fresh parsley, lemon, and garlic. Light and flavorful, it was a well-balanced and very satisfying dinner. A glass of crisp Pinot Grigio or sparkling rosé would go great with this meal (must remember this for next time!).


Simple broiled scallops:

With seafood that's this fresh, very little preparation is needed to let the flavors take center stage. This serves 3 (4 scallops each).

I drizzled the scallops (12 whole, fresh scallops) with olive oil, a bit of salt and pepper, and set them to broil on high for about 8 minutes (4 minutes on each side, until the scallops became opaque and were no longer translucent.

I finished it off with a drizzle of good extra virgin olive oil and fresh lemon juiced squeezed all over. That's it! As long as you start with the freshest scallops you can find, you really can't go wrong.


Parsley and lemon pasta:

This was also very simple to make. This serves about 3 (2 if you're extra hungry :).

After the pasta (1/3 of a 1 lb package) was cooked and drained, I melted about 1 tbsp of butter over low heat (the lowest setting), added the drained pasta right back in, and stirred to coat the spaghetti with the butter.

Next, I added about 1 tsp of freshly pressed garlic (2-3 large-ish cloves), a pinch of salt, and a generous sprinkling of black pepper.

I added coarsely chopped fresh parsley right before serving (about 1/2 cup of chopped parsley), and topped it off with a generous glug of extra virgin olive oil and freshly squeezed lemon juice.


'Kickin' sautéed asparagus:

Start with 1 bunch of asparagus, washed and trimmed of the tough bottom part of the stem. I like to cut about an inch off from the bottom, and use my peeler on the couple of inches above it to expose as much of the tender insides as possible.

I snapped my asparagus a couple of times so they were about finger length. In a large saucepan, heat one chopped garlic clove with olive oil (chop another garlic clove and reserve for the last step), 1/2 finely chopped jalapeno pepper, a bit of salt, and black pepper until it begins to sizzle. Add the asparagus, stir to coat, and cover. Let cook for about 4 minutes, occasionally giving it a quick stir. Add 1/2 cup of tomato sauce (I just use whatever is sitting around in the fridge), stir, cover, and cook for another 3 minutes. Keep an eye on your asparagus at this point - you want it to stay vibrantly green and for it to stay tender and yet still toothy crisp. At the last minute before shutting off the heat, toss in the rest of your garlic, stir, and cover for a couple of minutes after you've shut off the heat to let the flavors meld. Serve hot and squeezed with fresh lemon juice.

Show and Tell Tuesday

I had this for lunch today, and it was too good not to share.

It's nothing complicated at all, and it all started with a frozen veggie burger. I don't typically eat these very often, but my mom had given me some to use in a pinch, and I was determined to put them to good use.

I cooked the frozen patty in a little bit of olive oil for about 10 minutes on medium low heat, flipping every few minutes. The bun is lightly toasted brioche, leftover from our burger night a few evenings ago (mm, brioche..and I still have to write about the burgers!). I added a fried egg, sliced onions, Dijon mustard (underneath the patty, directly on the bun), and ketchup, resulting in this delicious sandwich. A side of sautéed kale completed this meal.

The whole thing took only 20 minutes, from start to finish. 27, if you count how long it took for me to devour this :D

And now to ponder the all-important question - what's for dinner??

Happy Tuesday!

Garlicky pasta with smoked salmon, red onion, and dill

I feel I'm on a roll with these pictures (no pun intended..you know, camera roll..anyone? :-) )

When you have a quick and easy base like garlicky, buttery pasta, a variety of delicious and satisfying meals is at your fingertips.

In the case of this dish, it took little more than preparing the pasta, and assembling the salmon, onions, and dill, before a fantastic and vibrant dish was mine for lunch last weekend.

Feel free to use this as a go-to base for quick weeknight suppers – all you need are a vegetable and a protein to complete the meal. 

Kale and a fried egg are great options – easy to prepare and loaded with nutrients. Or you can do sautéed green beans and sausage of your choice. How about an easy microwaved sweet potato (mixed with some oil or butter and a dash of cinnamon), quick pickled cucumbers, and roast chicken? Or green beans and roast chicken and potatoes. I can go on - pick whatever vegetable and protein suit your fancy, or whatever you happen to have on hand!

For a light lunch or side dish, just add the salmon, onion, and dill (plus some good extra virgin olive oil and fresh lemon juice) following my instructions below.

Garlicky, buttery pasta:

-8 ounces dried fusilli pasta, cooked in plenty of salted water, drained. I recommend fusilli for its corkscrew shape that maximizes the absorption of the delicious oils, butters, and spices we’ll be mixing it with. There is nothing like these wonderful ingredients clinging to every nook and cranny of the pasta. It also looks pretty :D

-1 tbsp olive oil

-1 tbsp butter

-generous shake of red pepper flakes

-1/2 tsp black pepper

-about 1 tbsp dried parsley (fresh would be wonderful here too – just make sure it’s very finely chopped)

-4 cloves of garlic, finely minced – try to take care of this step first, or at least with enough time to allow the minced garlic to sit for at least 5 minutes before you mix it in.

After you’ve emptied your pasta cooking pot of the freshly cooked pasta, turn the heat to low, and add the olive oil and butter to the pot. Immediately add the hot, drained pasta, spices and herbs (except the garlic), and stir together to coat. Turn off the heat, add the garlic, and mix to combine and evenly distribute the garlic. Voila – your base is completed!

**To make the dish pictured above, simply add for each serving 4 ounces of flaked smoked salmon, about 2 tbsp of finely chopped red onion (I soaked mine in a little bit of rice vinegar, to help take off some of the pungency and sharpness), and about 1 tbsp finely chopped fresh dill. Mix it all together, and top it off with a drizzle of your best extra virgin olive oil and a splash of fresh lemon juice. Mix again and enjoy your refreshing and zesty dish!

Almost spring - bok choy and carrot sauté

Hey look, a picture! ;-)

I really love vegetables. Growing up, vegetables took up the biggest part of my plate, and my mother prepared all different kinds of veggies in different ways. It doesn’t hurt that the cuisine from my parents’ region in China focuses heavily on freshly prepared vegetables with flavors ranging from delicate and subtle to bold and zesty.  I ate all different kinds of wonderful greens, shoots, tubers, fruits, roots, etc - always eager to explore the endless variety with my parents. I loved anything green and crunchy, and nothing was more delicious or exciting to me than a plate filled with colorful veggies.

I’m thankful for the way that my parents ate and continue to eat now, and for managing to stay true to their roots in a new country while also incorporating local flavors and produce into their diets. I attribute my sense of culinary adventure to the way my parents raised me and for sharing their love of food with me – one of the best and many gifts they’ve given me. It helps me stay grounded and calms me after stressful and busy days, to be able to come home and prepare a meal full of healthy and delicious veggies, and knowing that it’ll sustain and nourish me as I prepare for whatever comes next.

That’s something I hope I can share with you too, to provide inspiration and ideas for preparing healthy and satisfying meals. It really is something quietly empowering and refreshing, to be able to do this for yourself and for the people you love. What better gift can you give to yourself and your family than good health and a happy, satisfied tummy and palate? I think the answer to that would comprise a pretty short list J

In this spirit, I’d like to share this recipe with you. It’s inspired by a salad of Chinese napa cabbage, carrots, cilantro, and shredded grilled chicken that my mom makes and which my brother and I basically shovel into our mouths (we may also fight for the last bits but you didn’t hear me say that :D). She quickly sautés the cabbage and carrots to mellow out their flavors, while still maintaining their crispness and bite, and adds a dressing made of Chinese black vinegar, pressed garlic, soy sauce, and sesame oil. It is divine and I’m telling you that you feel your health levels increase as you eat it (like in video games, haha). Seriously though, it’s one of my favorite hot-weather foods, and I wanted to try making a cold-weather version of it.

Organic bok choy is well-priced and fresh at my local Whole Foods, and giant bags of organic carrots are ridiculously cheap there. I had both in my fridge several weeks ago, and also a plump red onion sitting on my counter. It was time to experiment J

I cooked the carrots first with plenty of garlic and spices, until they became sweet and tender but still plenty toothy. I added soy sauce and the stalks of the bok choy and red onions, letting them sweat and soften a bit before finally adding the bok choy leaves. They get just enough heat to wilt and turn a brilliant green, and a final helping of minced garlic ensures there is plenty of flavor.

This dish is crunchy, juicy, flavorful, and judging by the number of times I’ve made it since then, and N’s response each time, quickly being established as a favorite and a go-to. I hope you’ll enjoy it as much as we do – happy cooking!

Bok choy and carrot sauté:

-1 head of bok choy cabbage – washed, with stalks separated from leaves, and cut into finger-sized pieces. You can quickly tear the leaves a couple of times, or chop them as well. Just make sure to maintain some uniformity of size for your stalks and leaves – they don’t need to be the same size, and I prefer my leaves to be about half a palm sized, just make sure your stalks are pretty uniform and your leaves as well.

-6-8 small-medium carrots, peeled, and cut into finger sized sticks (about 4-5 total cups. Load up the veggies!)

-½ red onion, cut into thin ringlets

-2 tbsp olive oil (not extra virgin, just regular will do you here)

-4 cloves of garlic, chopped, portioned into 4

-¼ tsp sea salt

-¼ tsp black pepper

-½ tsp dried red pepper flakes

-pinch of turmeric and Old Bay

-soy sauce to taste

In a skillet, heat oil, spices, and ¼ of your chopped garlic on medium high heat (tending more towards the medium), until garlic begins to sizzle slightly and become fragrant. Add the carrots, stir to combine, and cover. Let cook for about 7 minutes, making sure to stir occasionally. Add soy sauce to taste (I end up using about 1-2 tsps), stirring with the carrots. Then add the bok choy stalks and onion, and another ¼ of your garlic, stir it all together, and cover. Let cook for about 2-3 minutes – you want the onion to retain as much of its color as possible. Add the bok choy leaves last, along with the rest of your garlic, stir to mix all together, turn off the heat, cover, and let sit for a few minutes. This will allow the leaves to wilt without overcooking and for the garlic to incorporate with the rest of the veggies.

Serves 2 as a main course (I would suggest some quinoa and a fried egg to accompany), and 4 as a side (may I suggest some delicious garlicky and buttery pasta with sausage?).

Essentials, Part 2 (Shoes!)

**Update - As it turns out, even though I started this post last weekend at my parents' home, I'm finishing it up and posting it today from mine. And forget what I had said about end of winter - we had a nice 4 inches of snow on the first day of spring yesterday! It's melting fast though with the warmer temperature today, and honestly, it's quite beautiful and cheery. No complaints here :)


Hello again! It's a very blustery, almost-end-of-winter and almost-spring type of day today, complete with pearly gray clouds that cast a silvery glow on the outdoors scenery. I'm typing this from my parents' home, where I'm visiting for a weekend, and thought I'd take advantage of the down time to share my thoughts on shoe essentials.

Before I start though, let me put a disclosure out there that I am a girl who truly loves her shoes. I may even be obsessed - there, I've said it! Just in case I may start to sound a little crazy - at least now you'll know why, and you have been warned. :)

All kidding aside though, I really believe in the power of shoes to make or break an outfit. Visually speaking, even though shoes account for a fairly small proportion of your overall look, their impact is significant given their placement. If you think about it, looks are basically comprised of a base (top and bottom), with outer edges being the accessories that go on the head/neck, hands, and feet. These parts really stand out, so you can see their ability to really finish off a look.

This means that shoes are one part of your wardrobe where I believe one should never scrimp. Not only because of their visual power, but also because of the beating that they take. They support us the entire time they're on our feet, and there are few things worse sartorially than a pair of uncomfortable shoes. It's tempting to go for less expensive, trendy shoes that won't break the bank and to buy more of those. After all, there is a ton of variety out there, which is a big part of shoes' appeal - you can go crazy (and some designers really do, IMHO). In any case, I feel a case of 'gimme all the shoes!!' coming on :D

Rather than dropping hard-earned money on shoes that won't last beyond one season, and which are uncomfortable or poorly made, I urge you to consider building a shoe wardrobe of your essentials - the ones you can reach for over and over, that will carry you through a multitude of occasions while looking good and staying comfortable. You don't need to spend tons of money and run out to buy all the Louboutins and Choos that you see! There are lots of great, well-priced options out there that will keep you looking sharp without being too hard on your bank account.

Always keep an eye out for quality - you'll get more for your money this way. For dress shoes, good quality shoes are made of real leather (try to stay away from synthetic leathers), fit your feet well, and are comfortable from the get-go. If you can, look for shoes that have a leather sole. They'll mold to your feet, and you can extend their wear after a few seasons by having them re-soled. For any kind of shoe that you'll be wearing to withstand extreme temperatures, make sure the exterior is durable, and that the soles are sturdy and slip-proof, especially for winter boots you'll want to wear in snow, ice, and sleet.

In terms of the type of shoe - think about what you need for your lifestyle, and find suitable shoes accordingly. If you work mostly in an office environment, you may want to have a few good pairs of office-ready pumps and flats to complement you work wardrobe. If you're on your feet most of the time, comfort really is key, so steer clear of super high heels and opt for shoes with a good, gripping sole, and a cushioned footbed. Find what works best for you so you don't have to worry unnecessarily over your shoes - you want to put them on and get out there to get going!

Here is my list of shoe essentials:

1. Black pumps

I love a good pair of black pumps - they go with many different outfits and add instant polish. I had a trusty pair for several years that were my go-tos for work, interviews, conferences, you name it! They are out of commission now, but I recently replaced them with a pair of black patent leather kitten heels (pointy toe) by Via Spiga. Extremely comfortable and they look great with just about everything I've paired them against.

On the wishlist - a slightly higher heeled pair with an almond toe, and a pair of pointy-toed black suede pumps. Mmm, suede :)

2. Nude pumps

These are great for the spring and summer. My go-to is the DVF Anette pump - wonderfully cushioned and comfortable, with a sleek pointy toed shape. Best part is I got them on eBay, brand new with box, for a tiny fraction of the original price <3

On the wishlist - a pair of Christian Louboutin Simple 85's. I would not complain about having these babies on my feet, oh no! ;-)

3. Black ballet flats

The more low-key version of black pumps :) I have a classic ballerina pair and a patent pair - awesome for running around in jeans, shorts, or casual skirts and dresses.

4. Nude flats

The more low-key cousin of nude pumps - I had a great pair from Madewell that I wore to death over the past three years. Last year I found a pair of J. Crew nude Janey flats, so I'm looking forward to breaking them out this spring!

5. Colorful flats

These really are essentials for me, because I can swap out the black and nude ones for a punch of color. I went crazy for J. Crew Janeys last year - in addition to the nude pair, I also have them in jade green, cobalt blue, and persimmon. They are perfect for my feet, and the little gold heel just takes the whole thing over the top. No regrets there :)

6. Simple sandals in neutral colors

I found a great taupe pair with crystal-embellished heels on yoox.com a couple of years ago, and constantly reach for them in the summer - very comfortable and easy to pair with anything. Looking for a pair of luggage brown gladiator/thong-style sandals, maybe by K. Jacques or Ancient Greek Sandals - the artistry is beautiful on those.

7. Over the knee black leather boots

Nothing worse than cold knees in the winter! I found a wonderful pair by Pour La Victoire three years ago. They fit beautifully, are comfortable, and look sleek with everything I've paired them with. Plus, I'm always thankful for the warmth they impart. They've held up very well (I wear 1-2 times per week in the fall/winter) - the only downside is they can be a slippery since the leather soles are almost burnished with wear now. I'm thinking I'd get these resoled, keep it as a backup, and find a pair with better treads. Or just see how new rubber roles will work out! I'll keep you posted!

8. Party shoes

Oh yes..they sound impractical, but I definitely consider these a must-have. They are the gorgeous babies who will finish up your dressier outfits and complete your fantastic looks. You don't want a pair of overly plain shoes to throw off the overall look of your gorgeous cocktail dress or ballgown. I tend to gravitate towards super shiny metallics here, in a simple shape. I found a pair of beautiful gold sandals on eBay a few years ago, and always reach for those for dressy events. They add just right amount of sparkle and shine.

9. Comfy kicks

For super casual days when you just want comfort! Or for travel - who wants to stand forever in the security line struggling with complicated shoes? I dug up an old pair of black Skechers sneakers, and am wondering why I neglected them for so long. I'm loving the sporty look they add to jeans and a sweater :)

Well, there you have it, my list of shoe essentials! What do you think? Did you find this helpful? I'd love to hear your thoughts and to see what your essentials are - please feel free to share and comment, and hope you have a great weekend!

Essentials, Part 1 (Clothes)

I love poring through lists. Something wonderful and calming happens when things and ideas are corralled from the chaos of infinite possibility and organized into discrete bundles. I know that probably made me sound like a fanatic of order, which is pretty far from the truth as I enjoy variability and variation in many aspects of life. When it comes to things like clothes though, I find that the sheer amount of choice can lead to overconsumption, and ultimately frustration in - you know what I'm talking about - having absolutely nothing to wear despite piles upon piles of clothes staring at you in the face.

It's a crazy situation and feels counterintuitive, but it makes perfect sense when you realize one thing:

-We like what we like, and we wear what we like.

Think about it.

When you last stared that Goliath of clothes in its face, frantically searching for your work outfit or school outfit, or what have you, what did you end up reaching for? Chances are you went for your tried and true favorites - maybe it was that pair of trousers that made your legs look miles long and gives your butt that perfect lift, or maybe it was the trusty blouse that drapes where it needs to and holds structure where it's called for. I'm guessing you didn't go for the flashy yet fabulous sequined piece you picked up because it was on sale and so gloriously sparkly that it's really only good for a night out clubbing but what the hey, it's on sale!

Don't get me wrong - I love colors, prints, texture, and sparkle, and they have a definite and permanent place in my wardrobe. I find however, that because we have so many choices just begging to be scooped up, we tend to gravitate towards the more 'interesting' ones first, and neglect the wardrobe basics that in reality form a good 80% (give or take) of what you'll actually wear. Let this happen through enough sale cycles, and you'll find that your wardrobe is full of beautiful and interesting pieces - but with hardly a matching partner for them in sight. And that's when you end up flailing your hands up in frustration, pronouncing you have nothing to wear.

The great thing is, once you realize these patterns, you will become more conscious of your shopping choices and begin to think of your purchases as parts of an integrated whole wardrobe. Like I said before, there is room for those beautiful and unique finds, and you don't need to feel that you'll never get a chance to wear them. You can and absolutely should - it'll make you feel good to work those special pieces into your days and project a look that you're completely confident and happy to sport. You just need to make sure you have your wardrobe essentials that will 1). on their own form functional and still stylish looks; and 2). serve as building blocks, or anchors, for outfits spotlighting that fantastic fur vest or textured tweedy mini.

I won't promise that it will all come together in a snap; personal style is constantly evolving based on your lifestyle and wardrobe needs. However, there are some things that just always seem to work for you, and which you find you reach for most often. Think about your life - are you a student or are you working, or maybe a combination of both? What kind of environments do you work in, and what are their dress codes? What kind of recreational activities are you involved in? Do you frequent nightclubs or are you there just occasionally?  And so on. The answers to these questions will help form the framework of what you'll need in each situation. From there, you can build working wardrobes comprised of the key pieces, plus a few extras to add your own unique stamp.

There are great tools we can use to help us keep track of our likes and needs. Pinterest is a great one - you can create a board for any collection you're thinking of - I'm thinking work clothes, going-out clothes, casual wear, evening wear, you name it! While you're at it, why not start a board to pin your essentials - the workhorses that'll get you through any situation and which play happily with your fun finds. Track what you like and what you end up buying, and also track what you end up wearing the most - you'll start to see trends that will help you build your wardrobe so that it works for you, and not the other way around!

For me, my essentials are the following (here comes the list making, finally!):

I work in a 9-5 office setting, where the dress code is officially 'business casual,' which in reality can run the gamut in what is considered acceptable. I try to dress on the 'dressier' end of business casual - I don't need to wear a full suit to work every day, but I try to keep my look clean cut, simple, and pressed. This means tailored trousers or pants made with good, substantial material, pencil or A-line skirts (always at the knee or just above), and for tops - simple sweaters that fit well, or pretty tops paired with a cardigan or blazer.

For casual wear, I have more leeway to express my style, which actually doesn't veer too much from my work clothes in theme - again, I try to keep it simple and polished. My tops function for both work and casual settings, and I usually end up swapping out the trousers or skirts for great jeans. This means my clothes can often do double duty so they get more wear, which makes me feel good and that their purchase was justified!

Here is a list of my essential items:

1. Well-fitting pants

My favorites are slim-legged black trousers for work, and skinny leg black jeans for casual wear.

I'm currently on the hunt for slim/straight legged dark rinse jeans, and a pair of boyfriend-cut jeans that doesn't make me look stunted or sloppy :-P

2. Versatile silk tops

Silk feels amazing against your skin, is a great insulating layer in the winter, and instantly adds polish to your look. I find myself reaching most for my printed sleeveless tops, and my ivory Equipment and Rag & Bone blouses I scored off of eBay! I wear them on their own, or layered under a cardigan, blazer, or V-neck sweater, all year round.

Currently hunting for burgundy and navy silk blouses  :-)

3. Plain colored sweaters

I like them best in merino wool with a V-neck. My MVPs are my gray V-neck, and plain black sweaters, both round and V-necks. I can't get enough of them - layered on top of a collared blouse or printed top, underneath a blazer for warmth, on their own with jeans or printed pants. I probably wear a black sweater 1-2 times per week.

Also in this category are cardigans - a more relaxed version of blazers. I'm always reaching for my plain black and deep blue cardigans in colder weather, and my lightweight camel and mustard ones in warmer weather.

4. Blazers

I realize this sounds nebulous, and this is for a good reason. I can't just stick to one type of blazer - I love them and the crisp sharpness they add to any outfit :) Since the rest of my essentials are fairly basic, I can play more with my blazers. My favorites are my black and white tweed, my mustard wool-blend, my black menswear-inspired blazer that doubles as outerwear, and my gray wrinkle-resistant poly-blend that travels like a dream. My cream colored cotton blazer is great for the spring and summer. 

Looking for a deep olive-green wool blend, and a sharp black tuxedo to round out the collection. 

5. Great outerwear

It's the first garment that'll be noticed when worn, and makes the greatest impact. Blazers can multi-task as outerwear for mild weather, so that helps keep the actual coats and jackets needed to a minimum. I'm still working on getting my essentials down for this category. I've narrowed it to the following:

-Camel coat, double breasted and past the knees, with a belt and generous lapels. Still looking for this, maybe I'll get lucky with a Max Mara? We can hope!

-Tweed, single breasted, past the hip, cozy cocoon-ish shape. I'm anxiously awaiting my Madewell/Sézane collab I just scored for nearly 70% off - I'll do a post once I receive it!

-Leather jacket, black, moto-inspired - Sézane's Joplin is my ideal. Again, on the wish list to save for! Currently in my closet is a caramel Chloé - I got this on consignment for a steal, and can't wait to break it out from spring through fall. 

-Black down coat, hooded, past the knees - My current coat just reaches my knees, has a cozy pillow collar, and is something I can't live without on the coldest winter days. It's a keeper, and if I can get one with a hood and that reaches past my knees, that would be amazing. 

-Black wool coat, double breasted/trench style, past the knees - can't go wrong with this staple. On the hunt for this one!

-Lightweight military-inspired olive green jacket - My Elizabeth and James is not leaving my closet anytime soon :)

-Spring through fall trench - I found a great one by Vanessa Bruno with a pretty, slightly flared bottom. I'm looking forward to breaking it out again when it gets warmer!

6. Layering tees

White linen tees for spring and summer, black V and round necks all year round, slouchy navy and blush linen, and the softest olive green from Vince are my staples. The foundation for a myriad of outfits - always in heavy rotation.

7. Black tights

My favorites are from New York and Company. They have a great slimming effect at the tummy, are jet-black opaque, and the material is the best - satiny smooth, never snags, runs, or gets loose. They are like anchors - I can always count on them under skirts and dress, and add extra warmth under pants. I make a point to pick up a pair or two whenever I'm at the Gallery in Philly. 

Fleece-lined tights are the best in the winter, too. So cozy, soft, and warm!

8. Scarves

On constant rotation are my leopard print, my orange floral, and my navy Alexander McQueen. Scarves can multi-task like no other accessory, use them often to add punch to pretty much any outfit :)

I had a lot of fun making this list, and hope it was helpful for anyone who's looking to clean up their closet (hello, spring cleaning! Just around the corner), loves clothes, and/or loves lists too. I'll be sure to share my thoughts on the Madewell tweed coat once it arrives home. I'd also like to do a post on shoe staples to help with cutting down clutter and making sure your purchases actually get used, so please stay tuned for more!

Baby steps

My dear readers and friends, I have been neglecting this blog for so long that an apology hardly feels adequate or relevant at this point. I mean, how do you apologize and explain for not posting consistently for over a year? The feeble excuse of 'time sure flies' doesn't seem to cut it. There is just one reasonable thing to do, which is to try to make up for lost time, and hopefully be much more diligent about updating this little chunk of internet space!

Recently, I've made some delicious dishes that I am dying to share with you. Since I'm about to have my breakfast, I'll start with the breakfast I'm currently loving:

Steel cut oatmeal with dates and cinnamon

I have a funny history with dates (incidentally, this includes the going-out-with-a-person-you-kind-of-like variety...but that's a post for another day!), which is that I never really saw their appeal. They've always seemed weirdly mushy and grainy at the same time, and overly sweet - the dried fruit equivalent of that horrible 'caramel' coating on most caramel-coated apples. My teeth are aching from the sugar anticipation as I type about this! My dad loves them and they're always stockpiled at my parents', but I couldn't fathom why until fairly recently.

It started with an innocent little Larabar - I happened to notice they were majorly on sale at WholeFoods a few weeks ago, and figured I'd stock up for the office since they're made with good ingredients and very few additives. I didn't expect to love that first bite so much - soft and tender texture, filled with wholesome nuts and lightly, perfectly sweet from...dates?! Turns out they're the first ingredient in those bars! That's when I finally started paying attention to their potential.

The next time I went grocery shopping, I noticed some packages of Medjool dates sitting casually near the bulk food section of my local co-op, plump and shiny and ready to be taken home. I stuck a box in my shopping basket, tucked amongst my produce and bags of oatmeal and grains. A match made in heaven, I was about to discover.

I like to make batches of steel cut oatmeal for breakfast most weeks. They could not be easier or less fussy, and you get a versatile base for delicious and healthy breakfasts for the entire week. On a whim one day, I decided to chop up some of those dates and toss it in my oatmeal, along with a pat of butter, a splash of buttermilk, cinnamon, and some flax and chia seeds. The result was the most fluffy and light bowl of oatmeal - there was the wonderful mouthfeel you get from the smooth butter, and it was delicately sweet from the dates melting into the hot oatmeal, with a pleasant and subtle tang from the buttermilk. I couldn't stop raving about it, and apparently I still have the need to rave about it on this blog :) I hope you'll get a chance to try it - it's a nice way to mix it up for breakfast, and if you're already an oatmeal lover, perhaps this will make its way into your repertoire.

Ingredients (serves 4):
The work is all front-loaded here - making the oatmeal, chopping the dates, portioning out the rest of the ingredients. You can do this while the oatmeal cooks to save time.

• Steel cut oatmeal, prepared (Add 1 cup of oats to 3 cups of water in a pot, with 1/4 tsp of salt. Bring to a boil, then cover and let it simmer, making sure to stir occasionally so it doesn't overflow out of the pot. I like to cook mine for about 20 minutes after the boil for soft and chewy hot cereal)
• 12 dried dates, cut into half length-wise then finely chopped into little cubes 
• 1 tbsp butter, portioned for four
• 4 tbsp buttermilk
• 4 tsp chia seeds
• 4 tsp ground flax 
• Cinnamon to taste

Stir together all the ingredients and serve hot, enjoy and savor the texture and flavor!