Leaf-to-root beet salad

This salad is similar to my other beet salad - both incorporate roasted beets, feta and candied nuts. What I love about this one is that you can use up the greens from the beets and get two vegetables in one.

Lightly brush four golden beets with olive oil and wrap individually in foil. Roast at 300F (I've lowered the temp since my earlier version) for 45-60 minutes. Once the beets are cool enough to handle, remove the skin and slice beets into rounds. 

While beets are roasting, wash and roughly chop beet greens into 3 inch sections. Heat 1T olive oil in frying pan over medium heat. Add 1T chopped garlic and cook for one minute. Add greens and cook until just wilted, stirring often. Remove from heat and stir in 1tsp raspberry vinegar.

Assemble greens on a plate and top with roasted beet slices, crumbled feta and candied nuts.

Summer whites and a statement necklace

Tomorrow marks the start of my week-long summer holidays. After a  bachelorette weekend at a cottage, B and I have rented one of our own on the water in Grand Bend, ON. For some reason I haven't taken time off in the summer since my early 20s. I can't wait! I prepared this and the next couple of posts in advance since we won't have internet access. I'll be sure to catch up with everyone once we return! 

What are YOUR summer holiday plans?

 xx

 

 

Skirt - Calvin Klein via outlets

Top - Swapped (Club Monaco) (also here)

Necklace - Laura

Shoes - Thrifted (Naturalizer)

Bracelets - Gifts and Joe Fresh

Fuschia top

I took these pictures during a date night shortly after getting my hair cut and highlighted by my beloved hairdresser. I'm usually the last appointment of the day and as we've gotten to know each other, we often wind up chatting and playing around well beyond my appointment time. This time she taught me how to curl my hair with a straightening iron, tried a new volumizer product on me, and crimped a few pieces of hair for a fun effect. Best of all, she's always patient with me - whether I've tried to trim my own bangs and messed it up, switched to toner treatments between highlighting appointments to reduce my hair maintenance costs, or taken my freshly-coiffed hair to the gym right after an appointment.

This time my post-appointment plans involved dinner, not a workout. After putting on my pants, top and shoes, I felt my outfit needed a little something extra. None of my belts were doing the trick, so I ended up using a long, narrow silk scarf instead. An upcoming post is all about belts, so be sure to look out for that one!!

xx

Pants - Consigned (BCBG)

 Top - Violet & Claire via Winners (also here)

Scarf (as belt) - Anne Klein (also here)

Shoes - Guess via Winners

Earrings - Walmart

Marinated pork with sauteed plums

 I like to think I understand the basics of cooking, but marinades have long been a bit of a mystery to me. If you feel the same way, you may find this website helpful. It explains key principles in layman's terms, and suggests you remember the acronym SOFA. SOFA stands for Salt, Oil, Flavouring and Acid, which all play an important role in any marinade recipe.

To make marinade:

I put my newfound skills to use to come up with a marinade for pork. I whisked together 2T walnut oil, 3T cassis vinegar (or substitute raspberry vinegar), 1T Dijon, 2T rosemary and salt and pepper. Pour the marinade into a bowl or resealable plastic bag with two pork loins and marinade for several hours or overnight. 

To make plums:

In the meantime, cut four ripe plums into 8 wedges each. Saute over medium heat with 1/2T butter and 2T brown sugar for several minutes, until softened but not mushy. 

To make pork: 
Remove pork from marinade, reserving the liquid. Place in a frying pan and cook the pork in the oven at 325F for about 20-25 minutes. Remove the pork with tongs, set aside. Tent with aluminum foil and let rest for 10 minutes or until the internal temperature reads 160F. Add reserved marinade to frying pan with pork drippings (watch the hot handle!) Bring marinade to a boil, then simmer for several minutes.

To serve:
Serve pork with plums. I served with mashed potatoes and green salad topped with extra plums, toasted pine nuts and a dressing made with olive oil, balsamic vinegar and a splash of cassis vinegar. 

A sundress and a floppy hat

I thrifted this casual sundress last fall and waited a full 9 months to pull it out of my closet. I like how the wavy stripes evoke an animal print and create an illusion that keeps the eye roving. The mid-calf length, while not my usual style, is great for showing off fun footwear. I originally planned to wear this dress with black sandals, until I realized my pink ones were a perfect colour match for the roses along the hem. I added a floppy hat that always seems to remind me of Samantha's patio scene from Sex and the City, minus the extramarital dalliances. I'm ready to relax on a patio with a colourful cocktail! On that note, happy long weekend to my fellow Canucks.

xx

 

Dress - Thrifted

Hat - Winners

Pins (on hat) - Thailand markets

Shoes - Guess via Winners

Earrings - Walmart

Necklace - Gift

Packing Guide: Work trip, Europe, late spring, 2 weeks

How do you pack for a 2-week work trip in late spring? Find out the dress code. Choose wrinkle-resistant clothes that can mix and match, and layer, easily. Plan for cool, air-conditioned or rainy weather. If you're be walking a lot (check) or toting a lot of paperwork (check), bring some flat footwear. Pack one evening-worthy outfit (LBD & blazer), and comfortable clothes for the hotel or plane (stretch skinnies & tunic; yoga pants & hoodie). 

Scroll down to see what I packed and some of the outfits I pulled together, and for a list of fail-proof packing tips. Do YOU have any packing tips not included here? I'd love to hear them!

xx

What I packed:

{Hooded sweatshirt; two three-quarter sleeve cardigans; cashmere-blend tunic}

{Three blazers in neutral colours, including one long blazer}

{Bottoms in neutral colours - two skirts, shorts, stretch skinny jeans, dress pants}

  {Two three-quarter sleeve button-downs; four mix-and-match tops in fun prints or textures.} 

{Not pictured: nautical-style shirt and silk button-down added at last minute}

{Stretchy, wrinkle-resistant dresses - LBD, shift, maxi}

{Three camis; yoga pants, two casual tees, two workout tops, running shorts, two PJ shorts}

{Not pictured: floral cami added at last minute}

{Accessories: Camera bag/purse, laptop bag, sunglasses, hat, hosiery, two pashminas, two belts.}
{Not pictured: tote purse}

{Footwear - three pairs ballet flats, one pair pumps, one pair booties, one pair running shoes}

{Rainwear - trenchcoat, umbrella}


(Some of) what I wore:

{Get creative: I layered this top over my LBD.}

Packing tips:
- Luxurious pashminas can double as a blanket on a plane. Inexpensive ones can be used to sit on during a picnic.
- Bring earplugs to help you sleep in noisy places.
- Pack one or two full outfits in your carry-on in case the airline loses your luggage.
- Pre-pack your <100 mL liquids in a small Ziploc bag. 
- Stay organized by rolling clothes and packing them into large Ziploc bags. This is especially handy for backpacks or if you have to unpack and repack often.
- If space is at a premium, pack items in a vacuum-seal bag (but watch the weight).
- Plastic or cloth grocery bags are handy for leaky toiletries, soiled laundry etc.
- Pack snacks and an empty water bottle to fill once you're past security.
- Wear shoes that require socks so you're not going through airport security barefoot.
- Decant liquid beauty products into travel-sized containers.
- To the extent possible, pack wrinkle-free or wrinkle-resistant clothes.
- Pack small jewellery in pillboxes.
- Plan outfits in advance and photograph them to ensure you're not overpacking.
- If you make a packing list, bring a copy with you for the return (especially if you'll be staying somewhere where your stuff will get mixed up with others').
- Raid the dollar store. I've found everything from mesh head covers for a night spent outdoors in Australian outback to pouch-sized rain ponchos for a backpacking trip.
- Use every nook and cranny. I stuff socks or camisoles into shoes.

- Bring something comforting, like your favourite tea or fuzzy socks.

 

 {Geneva}

Turkey burgers with dried fruit relish

 Making dinner one night was supposed to be a simple affair. Until I realized I didn't have a lot of my usual ingredients on hand. Out of the deep freezer came a package of ground turkey for burgers. I thought I could serve them with cranberry sauce. Didn't have any. Mayo? Nope. Fruit salsa? I had some cilantro, but no fresh fruit, lime or jalapenos. Then I remembered a gifted tin of dried fruit still sitting in our cupboard I could use instead. I decided pickled hot peppers from a jar could stand in for the jalapenos. The result was juicy and hearty burgers offset with a pleasant sweet zing from the salsa. I used the leftover salsa on grilled chicken breasts another night. This recipe serves 4-6.

To make burgers:

In a large bowl, gently mix 2 lbs ground turkey, 1 lightly beaten egg, 3/4 cup breadcrumbs, 2T flax seed, 2 cloves chopped garlic, one bunch finely chopped green onion, 1/2 tsp celery salt, 1/2 tsp pepper and a dash of cayenne pepper. Gently form into 8 patties. BBQ over medium-high heat for about 10 minutes, turning once. Alternatively, bake at 400 for 12 minutes, turning once, then finish by broiling for an extra minute.

To make salsa:

Chop 1/3 cup dried apricots, 1/3 cup dried cherries and 1/3 cup dried pears, 1/4 cup pickled hot peppers, 1/4 cup cilantro and 1/4 red onion. Place fruit, hot peppers and cilantro in a medium bowl. Add juice of one lemon (or lime), 1T orange juice, 1 tsp honey, 1 tsp ground coriander and salt to taste.  

Serve burgers open-faced on toasted whole-wheat buns and top with salsa.   

Salsa recipe adapted from here.

Proscuitto-wrapped asparagus with balsamic reduction

This savoury variation on melon-and-prosciutto is very easy to prepare, looks elegant and makes a great appetizer. The saltiness of the prosciutto pairs nicely with fresh, tender-crisp asparagus.

To prepare asparagus:

Start with a bunch of asparagus. Snap off the fibrous bottom part of the stem (which can be kept for flavouring soups), then steam until tender-crisp. Cut pieces of Italian prosciutto in half lengthwise. You'll need one for every two asparagus. Tightly wrap the prosciutto slices around pairs of asparagus.

To prepare dipping sauce:

 In a small saucepan, reduce 1/4 cup of balsamic vinegar over medium heat until slightly syrupy. Remember it will continue to thicken slightly as it cools. Alternatively, use an aged balsamic vinegar and skip the reduction step. Whisk in 1 tsp Dijon mustard and add pepper to taste. Serve as a dipping sauce beside the asparagus, or pour sauce into a squeeze bottle and drizzle over asparagus.

Navy wedding guest attire

This is my last post before a 2-week hiatus. I was offered an amazing opportunity to replace my boss on a work trip to Geneva, Switzerland, which I could not turn down! But with just 4 days' notice I haven't had time to plan any posts while I'm away. In the meantime, here are some photos from a recent wedding that B and I co-MC'd.

My Mom bought me this incredible dress from Laura which is a great style for those who'd rather show off legs than their waist. It would make a cute early-maternity style too (don't read anything more into that than the bride at the wedding was pregnant!). I DIY'd my shoes by tying satin ribbon into bows ($0.89) on the back. Then I pinned a pair of sparkly earrings through the knots in the bows. 

This evening I'm running my 10K with some girlfriends and about 10,000 others; wish me luck! Can't wait to cross it off my bucket list. Update: B just called to say he placed 2nd in his Olympic distance triathlon this morning!! He raced for his mom and I couldn't be happier...or more inspired :)

xx

 

Dress - Laura

Clutch - Coach

Shoes - Guess via Winners

Ribbon - Fabricland

Earrings (on shoes) - hand-me-down

Bracelet - Le Chateau

Ring - Winners