Minis & Booties

Outfit Details:

H&M Dress {old} // Trouve Vest {similar here}// Vince Camuto Booties // Celine Bag // D&G Sunglasses

Happy Thanksgiving {Eve}.  I'm super excited to hang with family tomorrow and chow down on a big feast!  Post baby diet will of course resume next week.  This year, we have a new member to our family so its an extra special Thanksgiving with definitely more to be grateful for!

This weather is seriously confusing me.  It was in the high 70s today.  Although it is somewhat nice that the temps still deems mini dresses appropriate.  Only in Southern Cali, right?  I'm loving vests at the moment - pulls together any outfit and adds a bit of chic without being overly dressy. This vest is recent purchase from Nordstrom.  Its length and structure fits a dressy or casual ensemble.

In other news, I'm mapping out my Black Friday attack plan.  I'm excited and stressed just thinking about the madness...


XOXO,
Lydia

Fall Scarves and Vegan Leather

Outfit Details:

Sandra Ingrish Tunic // Faux Leather Pants // Michael Stars Scarf {old, love this one} // Celine Bag // Ivanka Trump Pumps

Fall weather still comes and goes here in Southern California.  In fact, it's still quite warm for November.  But minor details like weather is not going to stop me from dressing for the season! I especially love big cozy scarfs this time of year.  This grey and black scarf has been my go to the last few weeks...it goes with everything.  Also my go-to as of late is button up tops.  You know, for easy access to Little J's milk station.  Having a baby adds another layer of consideration when dressing oneself.  Gone are the days where I can just thrown on anything I want.  Now I have to consider not only style but convenience and utility for breastfeeding.  Ahh motherhood!

Have a great Monday y'all!


xoxo,
Lydia

Chestnut soup with truffle drizzle

The holiday season is upon us and I love creating healthy recipes to compliment the seasonal favorites.  This recipe is from a Williams Sonoma cooking class, I modified slightly leaving out the heavy cream.  The chestnuts keep it thick so it has a great consistency.  Its easy and can be whipped up ahead of time.  I made this today and can't wait to serve for Thanksgiving.  

Chestnuts and madeira can be found at your local Trader Joes. 

photo from williamsonoma.com

3 tablespoon unsalted butter

1/2 cup chopped celery

1/2 cup chopped carrots 

1/2 cup chopped onion

3 fresh parsley springs

2 whole cloves

1 bay leaf

6 cups chicken broth

15 ounce jar peeled and cooked chestnuts, crumbled

1/4 cup madeira * 

*Optional truffle cream topping 

1/2 cup creme fraiche 

3 tablespoon heavy cream

2 tablespoon white truffle cream or oil 

Mix all together and drizzle over top 

Melt butter in 3-quart saucepan over low heat, stir in celery, carrot and onion.  Cover and sweat vegetables for 15 minutes until soft.

Wrap parsley, cloves and bay leaf in cheese cloth and bundle to make a bouquet.

Add broth and bouquet, bring to boil.  Reduce heat to simmer and keep covered for another 20 minutes.  Add chestnuts and madeira simmer and cook for another 5 minutes.

Puree soup with hand blender, or transfer to blender adding salt and pepper to taste.  

Enjoy!

ML