Do you guys want me to share outfit details in these type of posts?
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J. Crew, Mona $198
What I love, love, love about these shoes are two things: the selection of colours they come in, and the fact that the heel is under 4 inches! Do you know how hard it is to find lower, stylish heels?
...Not that I ever shied away from high, high heels.
I came across this today on fat mum slim and have decided to take part, especially since I just got a new iPhone 4S (the camera on this thing is killing my former 3G. Sidenote: I will be posting a review & compare on the two).
The 'challenge' is pretty straight forward; follow the poster above and take a photo each day for the month of February.
Will you participate?
Smart Set sweater (worn backwards), vintage lace skirt (thrifted &last seen here), unknown back-seam thigh-highs, Aldo pumps (last seen here) / Anne Michelle pumps (last seen here)
Another episode of 'This or That'! You guys killed it in the comments section of my first post like this so I'm making this a reoccuring post. I love hearing your opinions (some were good, some were like, 'I don't like that skirt - sorry,' and that's totally cool! We can't all like everything everyone wears, the thing that matters is that the wearer loves it and feels good).
Oh, and someone asked me if I wore the last TOT outfit to work, and the answer is yes. Almost all my outfits on my blog are worn to work and I love getting creative with them.
This week, I decided to go with the all-black look, monochromatic (something I've been know to do before...) to keep things seamless. However, the punch of a colour is sometimes nice in an otherwise colour-less outfit. Which shoes do you prefer?
I whipped up some Chicken Parmigiana tonight on a whim...
I've never made the real deal before.
And by real deal, I mean coating it in an egg & bread crumb mixture, frying it in oil, and then baking it to perfection.
I always take the half-assed route: put chicken in baking dish, pour tomato sauce over, sprinkle grated cheese & bake.
BOR-ing.
This time was gourmet though.
I coated and fried that chicken up 'till it was nice and golden and fatty, and then I baked. Big hit. Biiig hit.
And of course to keep things healthy, I threw in some broccoli on the side (and whole wheat pasta).
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