Navy and Wine

Nanette Lepore dress, Miu Miu shoes, Lulu Frost for J Crew necklace

You might remember that I went to a Nanette Lepore event a few weeks back and mentioned that I bought an item or two, right?  Well this dress was one of the things I bought.  Honestly, I saw the dress on the hanger and while I thought it was lovely, didn't think it would be right for me.  But a savvy salesperson brought it to me in my size when I was trying other things on and clearly, it did work for me. 

Zara jacket, Chanel pins, Celine bag

I wore this outfit to the Brooks Brothers event to benefit the Breast Cancer Research Foundation.  I do really love this dress and it was the perfect opportunity to pair it with these fabulous wine patent Miu Miu shoes.  Final kudos go to this Zara jacket that I bought last spring which I've gotten so much wear out of.  My favorite feature of this jacket is the strong shoulder .and the camel color just never goes out of style



Kate Spade dress, Marc by Marc Jacobs clutch, Pour la Victoire booties

The day I wore this outfit, it was one of those days.  Nothing I put on looked right.  Everything was just a tad tighter than it should be.  And this dress is one of those dresses that hides a lot. 

Chanel necklace, Elisha Daniels bracelet

I wore this dress to the Galvin-ized Headwear fashion show (post here) and it was the perfect transitional dress since the booties made it feel fall-ish while still being cool enough for the muggy evening.


Fire Engine Red

H&M sweater, Rag and Bone jeans, Chanel flats, Miu Miu bag, Hermes bangle

Saturday's jaunt to the 'burbs for Bloomingdale's friends and family gave me the opportunity to wear this cozy H&M sweater for the first time (I also have it in navy).  I paired it with my fire engine red Rag and Bone colored jeans which are so comfy to wear. 

I really love the combination of the very bright red with camel and this red is almost exactly the same as the MAC Lady Danger lipstick that I wore.

I should also say that we ate lunch at the sushi restaurant in Bloomingales called Daikanyama.  I ordered two rolls; the cherry blossom (salmon, avocado, tempura crumbs topped with tuna) and the green dragon (spicy yellowtail topped with avocado).  I wish I had my camera because the presentation was quite lovely and the food tasted equally as good.  If you are out that way, I highly recommend it.



Equipment blouse, J Crew skirt, Valentino shoes, Balenciaga bag, Hermes scarf, Chanel necklaces

Last Thursday I attended another show for Boston Fashion Week and I was all in blush.  I wore yet another Equipment blouse (I can't get enough of them), a J Crew pencil skirt and my trusty bestudded Valentino shoes.  I attended the Avni show with Naina of Style'n.

I also had the distinct pleasure of meeting the fabulous Smita of Fashionhogger in person who was kind enough to snap this photo of me and Naina.  She's a mutli-talented gal and you can check her out here (including all her photos of the Avni show).


Sunday Supper - Starting Anew

I've gained a wee bit of weight over the last few months.  I don't know exactly when it happened or specifically what eating or exercise habit has changed but it's crept up on me.  So tomorrow is a new day and a few co-workers and I are doing a weight loss challenge from tomorrow until mid-December.  He or she who loses the largest percent of body weight will win the pool (we're each putting in $200).  I did this a few years ago and lost 12 pounds and while I don't expect to win the challenge, I am looking forward to the competition and motivation.  So today I bought all sorts of healthy stuff at the grocery store.  With one of my biggest weaknesses being carbs (pasta, rice, crackers, bread) I'm going to try to replace some of my more carb heavy meals with better choices which leads me to tonight's dinner.  I made eggplant parmigiana with spaghetti squash.

The spaghetti squash is quite simple to prepare.  Just cut it in half, take the seeds out of the middle and then bake it face down in a baking dish with about 1/2 inch of water at 375 degrees for about 45 minutes.  When it's done, take it out of the oven and let it cool down.  Then use a fork to extract the "spaghetti" from the shell.

I tossed the spaghetti squash with some good olive oil and grated pecorino romano cheese.  For the eggplant, I basted slices with olive oil and baked in the oven while the squash was cooking for about 15 minutes.  Then I layered the eggplant in a baking dish with tomato sauce and cheese and baked it for about 15 minutes.  This is an easy meal to prepare with lots of leftovers to help get me through the week without too much takeout.