Anything But The Blues

Happy Friday Everyone!!

We made it to the weekend! This is the second weekend that I'm not shooting a wedding so I get two days off!

Today I'm talking beauty and booze since it is after all my Martini Moment. I keep noticing that blue eye colors are back. This would be an easy trend to mess up that's for sure. So how do you know what your shade of blue is? It's all about the eye color! I've made a quick how to blue guide:

Brown Eyes: You lucky ladies can wear any blue you want because any shade compliments brown. 

Blue Eyes: Stay dark like a midnight blue

Green Eyes: Stick with turquoise

Hazel: Bright blue!

Fast Tip: You don't have to get crazy, if you want to try this trend out just wet a thin makeup brush and line your top lid with your chosen blue. Plus, it's Halloween weekend so there no better weekend than to play with some fun eye makeup!

In the spirit of it being Halloween on Monday I'm sharing a very fun and very delicious martini.

Have a super fun weekend!

xoxo

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Brunch Heaven

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This past weekend was pretty busy. It was my first weekend without a wedding since oh I don't know like June.  So between some other shoots,  starting the long process of moving my clothes into the closet and having my best friends birthday brunch, it was a crazy weekend! 

Back to brunch. As I was making my brunch menu I came across this perfect fall brunch salad. It's easy, chic, and not to mention delicious!  

  • 1 romaine heart
  • 1/2 chopped apple
  • 2 pieces crumbled bacon
  • 2 Tbsp chopped walnuts
  • 2 Tbsp gorgonzola cheese
  • 1 Tbsp thin sliced red onion

Mix all of this together and simply sprinkle on to your uncut romaine heart. I paired this with a pear and gorgonzola dressing. Perfection!  

Have a chic week! 

xoxo  

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All The Fall

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It's been a really crazy week, as per usual. Tons of fall shoots and constructing my closet as been very time consuming. Sharing a quick outfit pic of me on the job since that is all we have been doing and having a blast too! Seriously guys, this blanket scarf is everything. Best SEVEN DOLLARS I've ever spent.

But one thing is for sure my sweet Husband has been begging for Mini Pumpkin Pies for like ..long. And nothing screams fall quite like baking.  With a roast in the oven and apple candles wafting through my house it felt like exactly the right moment to get baking. 

I make these little guys every year! Here is my recipe: 

1 box pie crust

1 15oz can pumpkin

2 eggs

1 14oz can sweetened condensed milk  

1 tbsp Pumpkin Pie Spice

1/2 cup sugar

1/2 tsp salt

Whipped cream for topping

Preheat oven 425, Mix everything but pie crust and whipped cream (obviously) , and spray muffin tin with spray butter. Since I used a mini muffin tin, I used the top of a champagne glass to make perfect circles and put one on the bottom push it as far as it goes and then add another circle. Push into the pan until it comes up to just the edge. Fill 3/4 of the way up and pop in the oven for about 15 minutes or until the pumpkin mixture isn't runny looking. Top with whipped cream and enjoy!

Happy Thursday!

xoxo