Another great vest by Chulo Pony. I love the back.
Bailey 44 "Sam Spade" Blouse
I love simple white blouses. They go with everyting, and always look pulled together and neat. I am loving this one from Bailey 44!
http://jlamore.com
Chopped Salad with Feta, Olives, and Pita Croutons
My favorite salad. Once you eat home-made croutons, you will never eat store bought ones again.
Ingredients
1 1/2 tablespoons olive oilone 6-inch pita loaf, cut into 1/2-inch pieces
1 small head romaine, washed well, dried, and cut into 1/2-inch pieces (about 4 cups)
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 yellow bell pepper, cut into 1/2-inch pieces
1/2 red onion, cut into 1/2-inch pieces
1/3 cup crumbled feta (about 1 1/2 ounces)
1/4 cup Kalamata or other brine-cured black olives, pitted and chopped
coarse
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
Preparation
In a skillet heat olive oil over moderate heat until hot but not smoking and cook pita, stirring occasionally, until golden. Season croutons with salt and pepper to taste and transfer to paper towels to drain.In a large bowl combine romaine, bell peppers, onion, feta, and olives and drizzle with extra-virgin olive oil and vinegar. Add croutons and salt and pepper to taste and toss to combine.
Pasta Salad with Mozzarella, Sun-dried Tomatoes, and Olives
This pasta salad is so good! Everyone who tries it loves it. And it is so easy!!
Ingredients
6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives
Preparation
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
Choye Toi Chunky Sleevless Sweater
This Sweater by Choye Toi goes from so-so to awesome with the belt.
www.boutiqueoverstock.com
Supremebeing - Millie Jacket
I'm loving this Supremebeing Millie Jacket. The belt and sleeves set it apart. But, how many coats can I collect????
www.bazaaradriatic.com
Yochi Plaid Bangles
I like these plaid bangles. I have always been drawn to plaid. Since they are only 1 inch thick, they are stackable.
www.ravinstyle.com
Lito's Empanadas
Everyone who knows me knows that I love Empanadas. Ever since I visited South America I have searched everywhere in Chicago for authentic South American empanadas, particularly Columbian or Argentinian. So, when I heard about Lito's I was very excited. Although the empanadas are not exactly like the ones I remember in South America they are definitely tasty. And, the place is so unique and refreshingly simple.....All they serve is empanadas....Why complicate a great thing.
Everest
I used to be really into the fine dining scene. Name a fine dining restaurant in Chicago, or better yet, across the world, and chances are I have been there. But, surprisingly, last week was my first visit to Everest. My husband thought it would be a nice surprise after our busy move the week before.
As far as fine dining restaurants go, unless the restaurant if completely outstanding in every aspect (food, dining, decor/ambience), and the restaurant somehow sets it self apart from the crowd, after awhile, most of them start to seem exactly the same.
All in all, I thought the service was great. Not the best I have ever had, but great. This is to expected in restaurants like Everest.
The decor. Absolutely horrible. I know some people say the setting does not matter, but I think it does, especially if you are spending this kind of money. The entire place just looks kind of drab and outdated. This restaurant prides itself on being romantic but with this setting, I just don't think it is. Sure, the view is nice, but, believe it or not, some girls don't care about view. And, this restaurant is in Chicago afterall. If you are talking about view, I rather be gazing down at beautiful mountains or serene beaches, not buildings in Chicago that I have to walk by everyday to get to work. And the ambience was not helped by the fact that a spider was dangling from a spider web from above our table.
The decor. Absolutely horrible. I know some people say the setting does not matter, but I think it does, especially if you are spending this kind of money. The entire place just looks kind of drab and outdated. This restaurant prides itself on being romantic but with this setting, I just don't think it is. Sure, the view is nice, but, believe it or not, some girls don't care about view. And, this restaurant is in Chicago afterall. If you are talking about view, I rather be gazing down at beautiful mountains or serene beaches, not buildings in Chicago that I have to walk by everyday to get to work. And the ambience was not helped by the fact that a spider was dangling from a spider web from above our table.
The food. It was outstanding, better than the food I have had at other fine dining restaurants in Chicago, but not the best. The sea scallops were my favorite! And, of course, the dessert!! But the food does not make up for the other aspects the restaurant is lacking in.
As far as fine dining in Chicago, I think you are better off going somewhere else for a more unique and memorable experience.....Everest just doesn't do anything to make itself stand apart from the crowd. I would recommend Alinea for the spectacular presentation of the food, Charlie Trotter's for service that goes above and beyond, or Arun's for fine dining Thai....the list goes on.
Bionda to Go
I don't eat lunch out often. I am a very picky eater and find that the fast food choices in the loop leave much to desire. My lunches usually consist of fruit and a peanut butter sandwich. So, It was definitely out of character for me to decide one day last week that I was so hungry that my peanut butter sandwich was not going to cut it.
I wandered into Bionda To Go, and ordered the baked mostacolli. It was so good....possibly the best bake mostacolli I have ever had. I was very suprised, as I had visited Cafe Bionda in the South Loop (the restaurant version of the Bionda To Go outpost), and remember not being very impressed by the food.
This week I went back and tried the italian submarine, and it was also excellent! I am definitely going to give Cafe Bionda another try, and will be visiting Bionda To Go on the rare occasions that I actually feel like eating out for lunch.
Bionda to go is located at 400 South Financial Place in the loop.
Moschino Cheap & Chic Bow Bag in Brown
Beautiful Moschino Cheap and Chic bag from the Fall 2008 collection. I am going to wait for it to go on sale. A simple bag with a unique twist.
http://www.revolveclothing.com/
Caramel Macadamia Rice Crispie Treats
The best rice crispie treats you will ever eat!
INGREDIENTS
4 cups puffed-rice cereal, such as Rice Krispies
1 cup salted, roasted macadamia nuts, coarsely chopped
1 1/3 cup sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
2 teaspoons salt
1 tablespoon pure vanilla extract
6 ounces semi-sweet chocolate
1 tablespoon vegetable oil
Preparation
Butter 17- by 12-inch rimmed baking sheet. Line with parchment paper, leaving 1-inch overhang on each end, and butter paper.
In large heatproof steel bowl, toss together cereal and nuts. In heavy large saucepan over moderate heat, stir together sugar and 6 tablespoons water.
Cook, stirring occasionally, until sugar dissolves, then raise heat to moderately high and boil without stirring, occasionally brushing down sides of pan with wet pastry brush, until syrup turns deep amber in color, about 8 minutes.
Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter. Remove from heat and stir in salt and vanilla.
Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated. Spread mixture evenly on prepared baking sheet. Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.
In small metal bowl set over saucepan of barely simmering water, combine chocolate and oil. Heat, whisking occasionally, until melted and smooth, about 5 minutes. Drizzle chocolate mixture over Rice Krispie pieces and let stand until chocolate hardens.
Rice Krispies Treats will keep in an airtight container for up to two days.
Jerome Dreyfuss Paul Wallet
I like the color and shape of this wallet by Jerome Dreyfuss.
http://www.tenderbirmingham.com/ 
Eve Gravel Jagger Jacket
Dress differently with this Eve Gravel Jagger Jacket - Womens asymmetrical blazer with one button closure and two side pockets.
http://mudsharkstreetwear.com/
Tear Dress by Katy Rodriquez
As seen in French Vogue, this gorgeous dress was the “hot pick” of Katy Rodriguez’s Spring 08 runway show. And on sale for $645, marked down from $1613. I would buy it.....if I had anywhere to where it.
Neika Gold Red Jade Cherry Necklace
This icon of red cherry out of red jade is cute and charming. It expresses individualism and makes a delightful little ornament for an untraditional necklace. It dangles from a delicate chain.
Circle Designs Black Heart Ring
I like this heart-shaped black onyx ring set in polished sterling silver.
Intimacy Issues: Ivory Shirt Corset
What a unique shirt. Beautiful Italian crepe blouse has boned waist-cincher built in.
This stunning Vivienne Westwood cropped wool jacket features Westwood's impeccable ad hoc cutting featuring a balloon collar and four logo buttons. She may very well be a genious.
http://diabro.net
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