What’s in a face? There’s a long list of fashion/lifestyle blogs that I subscribe to and most of the draw comes from the voyeuristic pleasures I get from peeking into someone else’s life/closet. Gawking at pretty things and pretty people is fun. But what I didn’t expect was that of all the blogs, I’m most intrigued by the ones that are faceless, whether the blogger crops out her head or stratches it out in old school paint programs. I find that it shifts the focus onto the topic of style and the substance of style. Don’t get me wrong I still love my full faced bloggers but the faceless ones have a distinctive quality and place in my feed. The featured image above is taken from thefacelessstyle blog. It’s creator designed the blog with a LookBook concept, each post with a mysteriously hidden face, making it solely about style (and not the person). I’m not a fan of many of the outfits on the site, but it’s conceptually interesting and there are enough gems here to keep me coming back.
I love these cozy gray knitted gloves. The slits let your fingers slip out for touch screen accuracy, ’cause let’s face it, those gloves with the off colored texting tips just don’t cut it.
(I know it must seem like I’m a walking advertisement for Madewell. I have no brand loyalty, but do think they do a particularly good job at creating quality, simplistic staple-wardrobe items like this one.)
This year, while having little time and being far from family, we decided to have an impromptu mini(malist)-Thanksgiving feast. Our menu included an 8-lb roasted capon, filled with an almond-bacon stuffing, gravy and garlic mash potatoes, rice pilaf, roasted asparagus with a balsamic soy dressing, and pumpkin pie.
What is a capon you might ask? Well, a capon is a neutered rooster, which we accidentally picked up after it got mixed in to the turkey pile. Yeah bummer at first, but it turns out that capons are rarely available, prized poultry meat! The neutering process renders the meat more tender and less gamey than chicken and turkey. It can be roasted just like a turkey but with less time.
So to cook this bird, fill a large ceramic pan with baby carrots, celery, onions, a tied bunch of parsley stems, 1/2 cup water, and the giblets & neck of the capon. Plop the capon on top, tuck the wing tips in to prevent burning, fill the cavity with stuffing, tie the legs, smear the beast all over with butter, salt and pepper. Let it roast for 45 minutes at 425 degrees F, then lower the temp to 350F for another hour, basting every 10 minutes.
This was my first time trying capon. I loved the texture. It was more moist and tender than chicken and turkey but had a more neutral flavor. Definitely yummy, but I do think it’s mildness requires pairing with a high quality homemade savory sauce or gravy.
[Madewell, Bar Studs, $18]
I love the simple rebel-masculine aesthetic of these bar studs. They are so minimal yet still manage to significantly impact your overall outfit.
I stumbled across an intriguing new blog called Un-Fancy and it’s giving me a new perspective on my wardrobe. Un-Fancy follows Caroline, who has restricted her entire wardrobe to 37 essential items, and seems to have a more defined style because of it.
[Lipstick Queen, Endless Summer ‘Hang Ten’, $22]
I’m not a lipstick girl. Ninety-nine percent of the time, I think lipstick appears dated and matronly. BUT, I do love THIS lipstick! It’s the only nude that I’ve found that looks good with tanned skin. Because it is somewhat sheer, it conforms to your natural lip color while still being opaque enough to create a soft muted effect that makes your eyes sort of pop. When going for an ultra matte look, I blot off the excess and dust with a thin layer of sheer setting powder. The texture feels natural and it’s got added UV protection as well. Definitely a holy grail product in my book, so thought I’d share.
This recipe is packed with flavor and was pretty easy to make.
You’ll need: small tin of anchovies in olive oil, 6 cloves garlic chopped, bunch collard greens stems removed and sliced, whole grain thin spaghetti 3/4 of a box, 10 large fresh shrimp, 1/4 cup dry white cooking wine, 1/2 a lemon, 4-5T of EVOO, sea salt, freshly ground pepper, red chili flakes
First sear shrimp in 2T EVOO in a hot pan, leaving it undisturbed for 2 mins on one side then cooking for 60 seconds on the other side. Set aside the shrimp. Now in same pan add anchovies, stirring until they disintegrate in the oil. Add garlic and red chili flakes and cook til garlic is browned. Then deglaze the pan with 1/4 cup dry white cooking wine and lemon juice. Then add the collard greens and mix, cooking until the collard greens are really wilted, like 5 minutes. Then add cooked pasta, toss around and add more EVOO so that the pasta is just glistening. Generously season with salt and pepper to taste. Cook for 5 more minutes. I like to let the pasta sit undisturbed for a few minutes towards the end so that some pieces get crispy. Before serving toss in the shrimp.
This ingenious candle smells just like campfire! For those of us without fireplaces who still want that cozy scent. Found at Steven Alan or here.
This summer calls for the simplest short sleeve shirt and Everlane has made the perfect one. It’s nice to have a button up that you don’t have to tuck in for those times you don’t want to show the waist line of your pants/skirt. Keeping it untucked keeps you nice and ventilated in the summer heat. The straight horizontal edge makes this okay. And because the shirt has a short torso (but falling short of ‘cropped’), it looks great with a pair of high waisted shorts when you’re out of the office. Plus, since it is 100% cotton it’ll keep you feeling fresh in the muggy summer heat. Whereas, polyester and silk tend to get clingy and hate to say it (smelly) in this weather. I also love the A-line detailing of the shoulders which softens up the edges and gives it a modern European touch. Not to mention, $48 for a well constructed 100% cotton shirt is a pretty good deal for something you’ll probably have on heavy rotation.
Since I don’t really have the time to be making ravioli from scratch, I was trying to think of ways to cheer up pre-made ravioli. I drew inspiration from east asian methods of pan frying dumplings, and voila! was able to whip up this tasty dinner in just 15 minutes that you wouldn’t guess was from the freezer aisle.
You’ll need: pre-made ravioli (I used Buitoni’s shrimp scampi ravioli since it was on sale for $2.50), 4 cloves garlic, 1/2 red onion chopped roughly, 1 riped on the vine tomato roughly chopped, 1 tablespoon lemon juice, 1 tablespoon unsalted butter, 2 tablespoons EVOO, roughly chopped basil (or other herb), salt and freshly ground pepper, and grated cheese (optional).
Gently boil the ravioli for 6 minutes with a splash of EVOO in the water to prevent sticking. Then combine butter and EVOO in large non stick pan. When hot, add onions, garlic, and cooked ravioli (pat dry with paper towel first). Make sure the ravioli is in a single layer so that it can sear evenly. In about 1 minute, turn each ravioli over. It should be slightly browned and crispy. Add lemon juice, tomatoes, and chopped basil over top. Generously season with salt and pepper. After another minute, remove only the ravioli with tongs to plate. Now toss around the remaining veggies with a flick of the wrist to integrate all the flavors for 30 seconds more, so that the onions and garlic are slightly charred. Pour the veggies over the ravioli and sprinkle with grated cheese (parmesan ideally, but I used cojita since I had some on hand).