What You Need Now

Happy October my Pretties! 

Starting at the beginning of each month I’m going to tell you five things I’m loving and what your closet needs right now.  These pieces might be on trend or just a great addition to your closet and fashion life.

1. Chic Flats.

It’s pretty clear I love sky high heels but when I’m running errands all day that’s a big no for me. That doesn’t mean you still can’t look chic AF while errand running. These are my current favorite for those times. 

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2. Graphic Sweatshirts.  

These awesome sweatshirts are the perfect way to be on trend right now and also be cozy.  

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3. Over The Knee Boots

No matter what you’re wearing adding OTK boots will elevate your entire look. Get a more chunky heel for a more comfortable shoe.

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4. An Orange Pashmina 

Nothing screams October like an orange scarf. Rock it with navy for a great contrast or burgundy for a more fall palette. 

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I always love when a new month falls on a Monday! It’s like a major fresh start.

Enjoy the day!

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All Of The Fall

Happy Friday and Fall Eve!!

Apples, Pumpkins, and patio oh my! 

Today, on this fabulous Friday I’m sharing a super chic and very fast DIY. Along with, of course, a delicious drink recipe. One of the best things about early fall is that it’s still warm out so patio time doesn’t have to come to an end for a while. Although my back yard is at the bottom of a massive hill so after about three o’clock our sun is gone so it can get a little chilly.

This DIY is not only pretty and festive it’s also inexpensive! 

What you need: 

2-3 dollar store styrofoam pumpkins

plates of your choice (from dollar store) 

glue gun

gold paint

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What you do: 

Simply remove the green stems and paint. I did a couple coats. After they dry, put the glue in the center of the pumpkin where the plate would touch and stick your plate on top. Make this as high or low as you want. Keep in mind that it is styrofoam so it could tip if too tall. Also I would use plastic plates

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On to the drink recipe! Perfect for a fall gathering!

Fall Sangria

32 oz cranberry juice

1/2 gal apple cider

1 bottle prosecco

1 cup vodka

2 apples cup up and thrown into mixture

cinnamon/ sugar for rim, apple slices for garnish

Combine everything and enjoy!

Have a great last day of summer!

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Savory Fall Scallops

If you’ve visited this page or my Insta then you know I’ve been pretty excited for Fall to say the least. Along with cooler weather, I am always thrilled to get busy in the kitchen with all things Fall. One of my very favorite foods to eat are scallops and I love experimenting with different kinds of recipes that involve them.

For today’s Perfectly Plated, I’m making Broiled Scallop Gratin with Pumpkin. I deeply love French Cuisine so this seasonal recipe was right up my alley. Before you attempt it, it’s important to know exactly what Gratin is. It sounds fancy (and is) but really isn’t hard to make. To the right is a little vocabulary lesson on exactly what is being made.

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Broiled Scallop Gratin with Pumpkin

6 sea scallops

2 Tbsp butter

1/2 white onion

5 baby Portobello mushrooms

1/2 cup milk

1/4 cup pumpkin puree

1/2 tsp cayenne pepper

1/2 nutmeg

1/3 cup parmesan cheese

fresh chives for garnishing

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This is so fancy-simple! When you’re cooking scallops always make sure you rinse them well and then pat them dry. After patting them, just sprinkle them with sea salt and put in the fridge until you are ready for them.

In a large pan, heat 1 Tbsp over medium heat. After the butter melts, throw in your onion and sauté for a couple minutes then add the sliced mushrooms. After the mushrooms are cooked divide this mixture into two ramekins.

Add the last Tbsp of butter to the pan and put the heat to low add in the milk and pumpkin and whisk until creamy. Then, season the mixture with cayenne, salt, and nutmeg. Remove from heat and turn on your broiler.

Set scallops on top of your onion/mushroom mix and pour the pumpkin mixture around (but not on top of) the scallops. After this, divide your parm cheese onto both ramekins. Broil these for about 7 minutes but don’t let your scallops get too brown. After these come out of the oven and cool for a couple minutes add the fresh chives and enjoy!

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