I wasn't always good at dressing myself. It actually took me quite a while to start wearing things that I think are acceptable. I love eclectic looks, things that are quite the norm, but still undeniably look good and even if they don't, the important thing is that the person wearing them feels confident.
In high school, the high fashion included North Face jackets and these really overpriced tiny backpacks by...Kate Spade possibly? At the time I was out of the loop. I ended up finally getting a North Face for my 18th birthday but in the interest of saving money my parents got me a child's large. Which, honestly, I still wore all the time, but after a year of college the sleeves being a couple inches too short was just a little too much to handle. But it went to good use, no worries. I do remember wearing high heels to high school sometimes with skirts, and I think I owned every color of blazer imaginable. Now I own almost every color of cardigan but I can't even believe I was wearing heels to school. I'm pretty proud of the blazers, those were different but I rocked them. I was a thespian, you see, it was almost expected. I mean, the year above me in school started a thing in the drama dept. called sweater vest day which was held once a month if that tells you anything about us.
I went through different phases of wanting to look like everyone else, to wanting to look kind of badass, with graphic hooded jackets with crazy patterns you'd find at Hot Topic, to plaid skirts, and then to sweats and running shorts. I'd like to say now I'm kind of a classy, hipster, Southern belle, indie-type of look and damn proud to be anything but a cookie cutter in that front, as everyone should be.
But, I digress, back to fashion. I've become increasingly adventurous with my outfits as I've grown-up. This really mostly started when I was graduating college and has been gaining steam since then. i just bought red pants the other day as an example. Even if you don't like shopping, putting together an outfit you're proud of and wearing something you feel great in is priceless. The outfits I have posted previously and will be posting are sets I put together on Polyvore.
I'm going to continue posting these ideas of outfits, and dear Lord, don't look at the prices of the clothing. These are just ideas, not real things normal people could ever afford. Anyway, you can usually find something that would work instead of the outrageous prices on here.
They are going to be themed as well, so that can always be fun. I figured I'd put modern twists on fairy tales for a start. I'm going to thank Disney Bound for that idea.
Happy Lent! Every Friday I am going to try to make a meatless or seafood recipe since I can't have meat those days and I feel like I've been relying heavily on dead animals to carry my recipes recently. I'm going to try to change that up, and here's the first one to try out.
This recipe came from SkinnyTaste.com and is the first time that I've ever made a soup. I know that pasta is actually just a carb and should probably be avoided, but I used whole wheat pasta so I tried to make it a little better for you. Besides, you need carbs every once in a while and think of this recipe as a nice substitute for the all-around fattening mac and cheese. This recipe has some vegetables not found in typical comfort food, but they are disguised well in a pool of cheesy goodness. I was a fan of this recipe if you couldn't tell.
If you serve this with a salad you could have an easy complete meal. I doubled it and that would've been enough for a family, for me it's enough for a week.
Skinny Macaroni and Cheese Soup with Broccoli
- 4 oz dry elbow macaroni (I like Ronzoni Smart Taste)
- 1 1/2 cups onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tbsp light butter
- 2 tbsp flour
- 2 1/2 cups fat free low sodium chicken broth (or vegetable broth)
- 1 cup fat free milk
- pinch nutmeg
- 1/2 tsp dry mustard
- salt and fresh pepper to taste
- 2 cups (about 10 oz) broccoli florets, chopped into small pieces
- 1-1/2 cups 2% shredded sharp cheddar
- 2 tbsp parmesan cheese
Chop onion, carrot, celery, garlic by hand or mini food processor.
In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour and fresh pepper to the pot and stir until smooth. Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly. Set heat to medium-high until it comes to a boil. Cover and cook on low about 10-15 minutes.
Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes or more to your liking.
Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked elbows and mix well, adjust salt and pepper if needed. Eat right away so the pasta doesn't absorb all the broth.
This is my first post about make-up, and how to achieve a certain look. This particular look is modeled for a casual day, it's quick and easy, and looks terrible because the only camera I can use right now is my phone's so sorry about that.
On the eye lids is a shadow called Millennium by Brazen Cosmetics, look to the right for the banner to buy Brazen yourself. It's a soft, light shimmery pink. I then used a bronze shadow in the crease between my lid and brow bone. I brushed Millennium on my brow bone too because it works as a highlighter. The eyeliner line can be whatever look works with your particular eye shape, or whatever look you favor. I used a navy pencil, which just gives a little different look than the standard black, but it's not a dramatic look. It's softer and more subtle. You can brush on your favorite mascara and your eyes are good to go.
For the blush I used an angled brush and just swiped bronzer across my cheeks up toward my temples.
The lips are just a Brazen lip gloss called La Femme. It's a pinky, orange gloss that is going to be absolutely perfect for the warmer Spring and Summer whether, but is neutral enough to go with this look.
Essentially, what I made was Hamburger Helper without the box. The recipe came from Michael Ruhlman's blog and it is actually incredibly simple. I used a box of those rigatoni whole wheat noodles instead of macaroni because I'm cheap and didn't want to buy more pasta. If I make this again, I'll probably just use actually macaroni. Also, I would change the recipe to add some cheese right into the mixture instead of just on top. I'd mix it in before you bake it.
This recipe came from Your Homebased Mom and I made them for Valentine's Day to bring in to work. They were really good for being so simply. Really, the topping was just powdered sugar and that worked out really well. The only thing I had an issue with was the cream filling. I think next time I will use Whipped Cream and just added the berries to it to see how that works out. It should be fluffier, less work and probably less calories too. I'm sure for everyone that didn't mess the cream filling up, this was delicious. I think I added too much powdered sugar or something and it go thick, so my filling ended up just being a kind of icing. Still good, but not as fluffy and when it was icing-like I couldn't get as much onto the cupcake. Anyway, try these out, they're pretty and allow you to add any kind of berry to the cream. I used frozen mixed berries I just put in a pot on the stove and then mashed. But really you could do anything fresh or frozen.
1 white cake mix (I like to use Duncan Hines Moist Deluxe)
1 1/3 C water
3 large egg whites
2 TBSP unsalted butter, melted
2 tsp almond extract
2 tsp vanilla extract
2 (6-ounce) containers fresh raspberries, or one bag of frozen raspberries, thawed and drained
1 C heavy whipping cream
1/3 C powdered sugar, plus additional for dusting
Makes between 18-20 cupcakes. Line muffin tins with liners. Preheat the oven to 350 degrees F.
In your mixer beat the cake mix, water, egg whites, melted butter, and extracts in a large bowl for 2 minutes, or until the batter is well blended. Place about 1/3 C of batter in each cupcake liner. Should be about 2/3 full.
Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely.
Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl.In your mixer beat the cream and 1/3 cup of powdered sugar until firm peaks form. Fold the mashed raspberries into the whipped cream.
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake, about 1/2 inch down. Spoon the whipped cream mixture onto the cupcake bottoms. Place the cupcake tops on the cupcakes. Sprinkle with powdered sugar and serve with the remaining berries if using fresh.
In honor of our last game against kU in Mizzou Arena, I made some cookies to bring to a little watch gathering down here in Alabama. I really didn't have much time to prepare anything and I didn't want to spend any money (I was planning on using the money to buy Jason Wu clothes...that turned out to be a bust. Target apologized to me online though.) So, I remembered that I had yellow cake mix in the pantry, and I made those red velvet cookies from cake mix once, so I figured the yellow color would be good for Mizzou. As we're black and gold and all. I mean, you could make these if you're an Iowa fan, Steelers fan, Alabama State University fan and so on.
Here's the recipe, it's the easiest thing ever.
Yellow Cake Cookies
1/4 c. Crisco oil
1/2 c. sugar
Mix all ingredients. Roll out small amounts on pastry sheets. Cut with cookie cutters. Place on cookie sheet. Bake at 350 degrees until golden brown, 5-10 minutes.
I used a heart shaped cookie cutter, but I think round would've been cute, too. Maybe pennant shaped if you're going to a tailgate. Basically you could shape them like anything. I had some bitter sweet chocolate chips hanging around so I melted those in the microwave, put the melted chocolate into a little plastic sandwich bag and snipped a hole in the corner. I used this to decorate the cookies with different phrases. See? they kind of turned out black and gold! Essentially, they were the cutest things I've ever made and apparently delicious. I ended up giving them all away at the end of the party because the dough made quite a few.
I'm constantly getting confused for a college student, which is nice because it makes me feel like I look youthful, granted I graduated less than a year ago, but it gets old telling people that I actually have a real job, and a real apartment and real bills. The thing I'm most sick of is getting ID'd at bars. I've been 21 for 2 years now, and yes that is me, I know my hair is a different color now, do you want my social security card, too?
In the future, when they stop asking for my ID, I'm going to be embarrassed and invest in ridiculous creams for crow's feet and laugh lines. But, for real, I already have wrinkle creams and makeup that won't settle in the lines on my 22-year-old face. What is this world coming to, right? It's those air brushed models, but I digress.
Having not even reached my mid-twenties yet, I understand that this portion of my life is for self-discovery. I need to find who I am and start to understand her and be happy with her.
As we can discern from my previous statement, I haven't done this yet, what with the wrinkle creams and all.
In the past year since I graduated from college I've made sweeping improvements but I'm just not there yet. I don't know where I want to go, what I want to do and what I ultimate want out of my life. And as often as this makes me feel crazy, I know there are so many of you out there wondering the same thing.
If I can give those that are younger than me a little advice I'd just say, give it time. As much as you want to understand things, you just won't be ready yet. Eventually things will click. Don't worry too much. Just keep doing the things you love, and try your best.
To those older than me, I'm sorry if this all offends you. I'm sure you're thinking "What does she know, she's still a baby." You'd be correct and I am thoroughly open to you giving me free advice. Seriously, there's nothing like learning from other's mistakes.
And to everyone: Don't stop acting immature. I'm not saying stop paying your bills and run away to the circus. I'm just saying, a little immature fun is what keeps us going. Pulling out that Disney movie you love when your sick is the best medicine. Whipping out that *NSYNC CD to jam to some "No Strings Attached" is completely worth the risk of someone seeing you.
I'm thoroughly planning on going to The Wizarding World of Harry Potter with my girl friends next year for my 24th birthday. So, Peter Pan it up, in the non-creepy way. It's the best advice a 22-going-on-23-year-old can give.