Thursday, July 17, 2014

Festival Bound

You guys, I'm so excited!

This weekend I get to spend four days camping out, dancing, and generally living it up with all of my friends at The Grassroots Festival of Music and Dance

I can hardly sit still and make it through my workday right now since as soon as I am done I get to head out to see two of my favorite bands back to back tonight. Today's struggle was finding an outfit that was both work and festival appropriate, but this little DIY dress was just the right thing. It got a little chilly today, and since I'm planning on being out until late tonight I knew layering was key.

I'm Wearing:
jacket, tank- Old Navy
dress- thrifted and altered
sandals- Dansko

Want to see the close up of the buttons embellishing my jacket? Head on over to my instagram to check them out! I'm over there as thriftyschoolmarm.

Personally, I think a little flowered dress is the perfect thing to wear for dancing the night away!

Wednesday, July 16, 2014


I have always loved kimonos. 
There's something so romantic, exotic, and a little bit sexy about the drape and silken garments.

But, I have always kept my kimono wearing to the confines of my own home, but luckily this summer a few brave women have taken the kimono out of the bedroom and out to the streets. The best iterations I have seen are on girls who kept the look simple, so that is where I got my inspiration.

I'm Wearing:
necklace- gift
kimono, skinnies- Target
tank- Old Navy
sandals- Dansko

A kimono, a simple tank, and skinnies- a recipe for style!

Monday, July 14, 2014

The Long and the Short of It

Hey folks, it's Monday! 
And I got dressed!

 I'm Wearing: 
top, shorts- Old Navy
necklace- souvenir from a trip to Georgia
sandals- Sofft

This outfit was an experiment in proportion. I liked the concept of pairing a longer tunic with shorter shorts. Looking at the final product, I'm not sure though. 

Did it work? What do you think?

Sunday, July 13, 2014

The Livin's Easy

Ah, Summertime...

I know I've been pretty absent on the blog lately, but for once I am not going to apologize for it. Real life is just sometimes more important than sitting down in front of a computer.
 I'm Wearing:
jade necklace- gift
top- Ann Taylor (thrifted)
skinnies- Target
sandals- Dansko

 I love the way the reflection off the windows makes it look like I'a standing in front of a dreamworld!
So there you go, no apologies, just a cute outfit!

Tuesday, July 8, 2014

Our Weekly Share: Garlicky Green Pasta Salad

This week, we had another abundantly green basket coming from our CSA. Our share was filled with greens and herbs along with radishes, fennel, garlic scapes, a cabbage, and another kohlrabi. 

Since we had back to back 4th of July barbecues to go to I wanted to find a good dish to pass option. When The Pioneer Woman posted this recipe for a kale filled pasta salad I had the inspiration I needed for creating my own. Since I had two varieties of kale as some rainbow chard, I used a variety of greens, but this recipe would be great with just about any dark, leafy green. 

This pasta was so well received that I made it twice in a row. One night I used gluten free pasta for the sake of a few friends. The next day I used veggie bowties. Both were delicious. You could use just about any pasta you want for this dish, but I highly recommend using a pasta with nooks for catching all of the garlicky goodness. 

Garlicky Green Pasta Salad    
Prep Time: 15 minutes  Cook Time: 15 minutes    Difficulty: Easy 
1 pound pasta of choice 
3-4 cloves of garlic
4-5 garlic scapes
1/2 a small head of fennel 
1 lemon
1 head of greens- removed from stems and chopped roughly
1/4-1/2 cup romano cheese- grated
olive oil
Cook the pasta following the package directions. When done rinse with cold water and set aside. You want cool pasta for this salad.
While the pasta cooks, chop the garlic, garlic scapes, and fennel roughly. I prefer to use a mini-prep, but you could do this by hand as well.
In a large pan heat a good amount of olive oil at medium-high heat. Season generously with salt and pepper, and let simmer gently for 5-7 minutes. The garlic and fennel will soften, infusing the oil with garlicky goodness.
Add the garlic, fennel, and oil to the pasta. Gently squeeze the juice of half a lemon over the pasta and add half of the Romano cheese. Stir it up. 
Toss the washed, de-stemmed, and chopped greens into the same pan that you cooked the garlic in at medium-high heat. Add a generous pat of butter. Season the greens generously with salt and pepper and sautee the them gently. As the greens start to wilt, add a bit of water (a few tablespoons will do) to create some steam. Cover the greens for a few minutes until they are cooked down and wilted. Hit those greens up with the second lemon half before tossing them with the pasta and remaining cheese.  

Toss all of the ingredients together, garnish with some fennel fronds and serve it up in a big bowl.