"Elegance is the only beauty that never fades" -Audrey Hepburn
Friday, September 28, 2012
|The Manhattan Suite|
|The Guilded Penthouse|
|The Outdoor Room|
|The Entertaining Wing|
Cheers to the weekend! Hope you soak it all in. No pun intended.
Thursday, September 27, 2012
Raise your hand if you're challenged in the baking department.
Raise your hand if you love all things pumpkin with the exception of pumpkin pie.
Raise your hand if you'd rather spend your calories on a grande pumpkin spice latte from Starbucks.
(I raised my hand to all three.)
If you did too, than this pie is going to be your new best friend this fall. It's really light but rich in flavor. It pairs nicely with a hot cup of tea and best of all, there is absolutely no baking involved. You need to get on this one quick my friends.
*****Low Fat Pumpkin Mousse Pie****************************************************
1 1/4 cup cold fat-free milk
1 package (4 serving size) vanilla flavor fat-free, sugar-free instant pudding
1 tablespoon pumpkin pie spice
1 cup canned pumpkin*
1 tub (8 oz.) frozen reduced fat non-dairy whipped topping, thawed and divided
1 1/2 cup Honey Maid graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1. To make the crust, simply combine graham cracker crumbs, sugar and melted butter in a bowl. When the crumbs are moist, pour mixture into a 9 inch pie pan. Using a large spoon, press mixture evenly along the bottom and sides of the pie pan. Set aside to chill in the refrigerator.
2. In a large bowl, beat milk, pudding mix and spice with a wire whisk for 1 1/2 minutes. Whisk in pumpkin. Fold in half of whipped topping. Spread mixture into crust.
3. Top the pie with remaining whipped topping using a flat spatula to spread evenly.
4. Refrigerate for at least 2 hours. Garnish as desired. (I used a sprinkle of cinnamon!) Store pie in refrigerator.
Cooks note: Save remaining canned pumpkin to stir into muffins, pancakes or chocolate chip cookies.
Tuesday, September 25, 2012
It's hard to think about spring blooms right now when garden mums are being sold everywhere in mass quantities. (Yes Home Depot, I'm talking to you!) But the more I garden, the more I learn that I have to anticipate the future.
Sure, I love a gorgeous mum as much as the next girl and can never resist potting a few for the front porch but now is the time to focus my attention on spring blooming bulbs and shrubs that need to get into the ground before winter arrives. Here are five of my favorite spring blooming bulbs that I can plant now and enjoy later! After a long winter, there's nothing that makes me happier than little tips of green peeking up in the garden come springtime.
* photo credit: allium, daffodil
* other flower photos are from my yard
Sunday, September 23, 2012
“You educate a man; you educate a man. You educate a woman; you educate a generation.”
Friday, September 21, 2012
Your Southern Peach,
Thursday, September 20, 2012
I found a tattered copy of The Pink Palace: Behind the Doors of The Beverly Hills Hotel by Sandra Lee Stuart on Ebay one night and just knew it had to be in my beach bag come vacation time. I'm enjoying the history behind this gorgeous iconic landmark and while my toes are resting in sugar-white sand, I'm dreaming of a red carpet getaway that's overflowing with tantalizing tales of the social elite.
The stories that lie between these walls are truly amazing and after 100 years, would we expect anything less? The hotel actually just celebrated their 100th anniversary earlier this year, complete with synchronized swimmers wearing the happiest shade of pink of course!
Like the infamous banana leaf wallpaper/fabric which can be ordered for a small price from Beverly Hills Wallpaper. At one point the management of the hotel posted the decorators information in the ladies room because women were repeatedly peeling off small samples to take home with them.
Vertical gardens on pink stucco...simply divine.
|via Beverly Hills Hotel|
A stately room with private balcony....
Have any of you had the pleasure of staying at The Beverly Hills? If so, I'd love to hear your review on The Pink Palace.
Tuesday, September 18, 2012
Alright my lovelies, are you ready for party deux of my round up for fashion week? Of course, they tend to save the best for last so hope you enjoy these.
Oscar De La Renta. Oh, how I love you! I've loved you since I was a little girl and it all started with this collection of Barbie dresses that my sisters and I cherished and drew numbers for when it came time for our uber competitive Barbie beauty pageants.
You're feminine.... All the things a woman should be!!! Oscar you are my fav now and forever.
Onto some of my favorites from Carolina Herrara. Her designs always seem to muse the classics with new trends so seamlessly. I like the way she updates a simple sheath with graphic prints and bright pops of color.
Badgley Mischka presented a collection full of nude colors and sparkly metallics. I like that this gold trend is still going strong and love the way Badgley Mischka offered lots of textures and pattern to keep it interesting.
Alice and Olivia: This collection was really fun and I loved the vintage vibe. Doesn't this just scream the fabulous 50's? Not sure I could pull off the polka dots but I sure would try it if I could!
Looks that take you from day to night....The red coat is darling and completely wearable and the blue ombre dress is pretty dreamy. Don't you think?
Hope you enjoyed the little spring preview and thanks again for indulging me.
Monday, September 17, 2012
One of my favorite things about being on vacation is having a meal with the sound of the ocean waves crashing in the distance. It's heavenly and kinda makes me ponder my decision to live in a landlocked city. We eat in most nights and tend to keep meals simple like this apricot-jalapeno salmon, mushroom couscous and roasted asparagus.
Of course a long day of sand and surf also calls for a cold drink. I paired this apricot bellini aka "sunset sipper" with our meal. Not a bad idea. Keep reading for the details....
My "apricot inspiration" came from a fellow blog reader (and friend), Jenn. Earlier this year, Jenn founded JAR, an Etsy shop which specializes in decadent homemade jams and treats. She gifted me a jar of her apricot jalapeno jam and I've been savoring it ever since. Today she opens her shop again to debut her new fall flavors. A great way to welcome the season!
*******Apricot Jalapeno Salmon ***************************************************
// Ingredients //
4 boneless, skinless salmon fillets
3 tbsp. cajun seasoning (salt free)
1 tbsp. brown sugar
1/2 tsp. salt
2 tbsp. vegetable oil
1/4 apricot jalapeno jam (or other flavor depending on the season!)
1tbsp. lime juice
// Instructions //
1. Combine cajum seasoning , sugar and salt in a small bowl. Rub over surface of fillets.
2. Heat oil in large non-stick skillet over medium heat. Then, saute fillets for 3-4 minutes. Flip fillets and saute another 2-3 minutes.
3. Blend jam and lime juice. Add to skillet and swirl skillet until mixture is melted. Carefully turn fish to glaze on both sides.
4. Serve and enjoy!
// Ingredients //
// Instructions //
Combine two parts champagne to 1 part apricot nectar over ice.
*For making 1-2 drinks, purchase mini champagne bottles. Apricot nectar can often be found in single serve cans as well.