I have been absent for a while…my apologies, last month has been so busy and joyful! Am back with some outfit ideas while I was away. Hope you enjoy!
First, using different tops with the same denim shorts from J.Crew Factory. Next, some random outfits from my vacation. Let me know which you like best! I will be updating links to the outfits later this week.
Shorts — pink top/purple top/lace top
jacket/pants/shirt/belt/flats — dress — top — dress/belt
Regarding the J.Crew clover tweed, the green is mixed with cream and I was glad to find the perfect match in the silk tux shirt by Madewell. Covered everything under an old BCBG military-style coat paired with some old ALDO boots:
A review of the Collection Wool-Silk A-Line skirt:
Pros: quality is great (mixture of wool and silk), pretty and very bright pink (a tad salmony to me), loving the subtle A-line, great savings with extra percent off. I sized up to get a little more length
Cons: short! I may be forced into heavy tights with this one; also wrinkles easily
Sissi’s verdict: Keeper
Do you agree? Please share! Also, please take our usual poll on your favorite outfit:
A second outfit idea for the true ring shell top, this time with a yellow sweater and black skirt. The neon pink top is from BCBG, it reminds me of the J.Crew Blythe silk top, though the BCBG is a lighter and a rougher silk (crepe de chine). The link is not the exact top but it is the same style, different color. The neon pink is very bright, but cute! Skirt is an H&M favorite, and very old (over four years?). It is a heavy cotton, I so wish H&M could bring back quality skirts 😦
Collard greens and caviar is the range in which we live life and love food. Here you will find a range of human interest stories about food and the culture of food we live in featuring home cooks to food enthusiasts, and culinary experts. And these stories will be accompanied by simple and tasty recipes designed to "hit you in your comfort zone.” There will be other food related features from time to time not to mention recipes from “moi,” because after all – I'm a journalist who stirs a few pots every now and then and writes about it. So dive in. Cook fearless. Eat well.