I tend to introduce more color make-up wise in the Fall and Winter months. During the summer my palate is bronzy, nude tones with a lot of mascara and clear gloss. With Winter comes pale skin-so I lean towards a more smokey eye and berry colored lip. These are some of my go-to’s!
Hooray for the weekend! My Saturday is going to consist of house projects, setting my blog schedule for next week and USC Football-Go Cocks!! Have a beautiful wonderful sparkly day…make it count! XOXO, Catherine
I am…it’s true! Though we all know I love summer and all that it entails, #1-I’m tired of being hot all the time. #2-I’m over my spring/summer wardrobe. #3-I’m ready to don by most favorite designer denim and new booties to watch Fall Football!
In case you were under a rock this past weekend-or don’t follow SEC Football…USC narrowly beat UGA in I have to say one of the best, most well-played games I have seen within this match-up in years! I went to a watch party in my neighborhood and we were on our feet the entire time screaming our heads off cheering our Gamecocks to victory! My favorite tailgate snack was Liz’s Buffalo Chicken Dip…hot, tangy and delicious and easy to make! The below version is from allrecipes.com and looks easy to modify depending on your taste:
Buffalo Chicken Dip
~8oz. cream cheese softened
~1/2 cup blue cheese salad dressing
~1/2 cup grated mozzarella
~2 cans premium white chunk chicken breast, drained
~blue cheese crumbles to top
Soften cream cheese and blend ingredients. I am weird about how much dressing goes in-this is a case of less is more. Pre-Heat oven to 350 and bake for 20 minutes-at the 15 minute mark, add blue cheese crumbles to the top…serve with the “Scoop” Fritoes, crackers, or assorted veggies! Delish!
Big news this weekend out of Cali…Lauren Conrad tied the knot with super adorable William Tell. Our favorite Laguna Beach and The Hills alumni, the girl next door whose life we have watched unfold since she was 17 wed her proverbial musician/lawyer in shining armor.
No official (or unofficial for that matter) wedding photos have been released but it is confirmed that the nuptials were a fabulous affair attended by the couples nearest and dearest. Her long time bestie Lo Bosworth author of thelodown.com served as bridesmaid along with 8 other close friends who dressed in mismatched dresses from Lauren’s dress line Paper Crown. Though we all loved Jason, Stephen and Brody…I think Mr. Tell is LC’s prince among men. Who would you have picked for Mrs. Multifaceted Empire’s Mr.??! Discuss…
I just ordered these two pieces from Nordstrom to add to my lackluster fall workout attire. Both are 40% off!
I remember his birth like it was someone in my family. The world watched as Princess Di-the people’s princess moved through her marriage and the birth of the adorable Princes (literally)-it’s crazy to think he is 30! UK Harper’s profiles his life in pictures. Click HERE to see these adorable snaps! **ps, I guess P Charles was not so into Sporty Spice…
As you can see, I have decided yet again to try on something new. Picking a blog “theme” is sort of like shopping in your most favorite store where everything fits and is in your price range-near to impossible. I loved my last theme…but didn’t feel like it was the perfect match. Not married to it (or anything for that matter)-time for a change. I’ve tried many new things lately…1st and foremost having pictures made by someone who knows what they are doing for LaVie. Considering that I hate the way I look and my appearance is a constant work in progress-I feel like I am putting myself way out there. #insecureat40
I love the photographer, clothes and accessories-so here goes!
I’m also trying as many new things in the kitchen as possible. Food52.com is helping me do just that! This weeks family dinner featured pork loin and asparagus. Borrrringggggg….I definitely needed to liven it up. In lieu of adding more dishes, salad, bread (cause let’s face it-that just brings more calories to the table) I made Blake’s horseradish sauce to add a tangy kick to the pork and the above Tahitian Lime Oil Roasted Asparagus with Burrata.
~2 pounds asparagus spears, stems snapped off at the base
~2 table spoons extra virgin olive oil
~sea salt and pepper to taste
~1 8oz. burrata cheese
~Tahitian Lime Oil as garnish (or lemon oil) **I couldn’t find Tahitian Lime Oil so ended up squeezing a half a fresh lime over the dish once plated
~6 large leaves or sorrel or arugula – cut in 1/16″ chiffonade
~freshly ground black pepper to taste
~1 large jellyroll pan
1. Preheat oven to 500 degrees. Move rack to top of the oven. Spread the asparagus on the jellyroll pan. Brush with the olive oil and sprinkle with salt and pepper. Bake 7 to 10 minutes until the tips begin to brown. Remove from pan.
2. Place burrata in the center of a serving platter. Arrange the roasted asparagus on each side of the cheese. Drizzle lavishly with the Lime Oil (or in my case olive oil and lime juice).
3. Top the cheese with the sorrel chiffonade.
4. Finish with salt and pepper to taste.
Blake’s Horsey Sauce *can be used on chicken, fish or pork as a marinade or sauce
~2 heaping tablespoons of horseradish (out of a jar)~equal parts of sour cream and grainy mustard to taste
So delish! My Dad has asked that I bring it tonight to put on his Italian sausage. We’ll see how that goes!
I’m literally giddy waiting to try out Rick Yancey’s latest novel in The 5th Wave series, The Infinite Sea. It should be delivered to my Kindle this coming Monday. Can’t. Wait. I predict that I will have a review in full by next Wednesday. Fun fact…the rights to the book series have already been optioned and a major motion picture is in production starring Chloe Grace Moretz and Liev Schreiber. Love it!
Time to get to work friends…the weekend is upon us! Are you trying anything new in the next few days??! Let me know! XOXO, Catherine