Florals & White Denim

Outfit details: Equipment blouse (old but similar here), Joe's jeans, Chanel shoes, Fendi bag, Hermés belt

It's so hard to believe we are close to the end of August. We're in for a few summer like days this week after what felt like fall weather in August last week and I think I'll try to squeeze in the last of the summer clothes. That's just what a did a couple of Saturdays ago to run around for errands. 



Outfit details: Max Mara top, Talbot's leather skirt (ages old but similar here), Valentino shoes, Reed Krakoff bag, Hermés bracelet

I love the draping of this Max Mara top. Max Mara is one of those lines that is just so beautiful in its simplicity. Take a high quality fabric in a bright color and add a slit here and a drape there, and voila. This top was from the spring line and I've worn it a few different ways. Now that we're getting closer to fall, I paired it with a leather skirt that I pulled out of the recesses of my closet. 



Outfit details: Vince top, Lafayette 148 skirt, Chanel jacket, Valentino shoes, 3.1 Philip Lim bag (other crossbody bags here, here and here), Chanel necklace, Hermés bangles

One day I'm feeling all fall like and wearing darks and neutrals and the next I counter it with bright colors. One day last week, I pulled out this hot pink leather skirt and paired it with a bright blue jacket with specks of more pink 


Simplicity (+ Baubles)

Outfit details: Max Mara vest, 424 Fifth blouse, J Brand "photoready" jeans, Chanel shoes (similar pair here and here), 3.1 Philip Lim bag, Dannijo necklace, Hermés bangles

I wore this last week to work for a casual workday. The Boston weather has been beautiful but not as is typical for August so I donned some jeans for a change. I topped them with a basic white blouse, navy linen vest and a fab new Dannijo necklace.


Squash Blossoms & Other Farmer's Market Finds

This past week's farmer's market cooking was made up of fresh local sausage, peppers, onions and eggplant, rigatoni cacio e pepe and squash blossoms filled with goat cheese. 

First I'll start with the sausage, peppers, onions and eggplant. I browned the sausages on the stove and then finished them in the oven. In the same pan, I sauteed the peppers and onions. Once those were done, I sauteed the eggplants. While that was all cooking, I cooked a batch of fresh rigatoni which I then tossed in some the the pasta cooking water with pecorino romano cheese and fresh cracked pepper. 

As for the squash blossoms, this was an experiment for me. I've had squash blossoms and zucchini flowers at restaurants before and they are so delicious. The season for them is fleeting and they don't stay fresh for long but I saw these at the farmer's market so I bought a few to try my hand at. Most often, they are stuffed with an herbed ricotta and sometimes battered and fried. I just stuffed them with goat's cheese and baked them. Next time, I would try the herbed ricotta as I think the strong flavor of the cheese overpowered the delicate flowers.