her birthday style | shan

July 28, 2014

“Shan has a good heart, she always has.” Angie (Shan’s mom)

When a person first meets Shan they cannot deny her beauty.  She is striking, undoubtedly.  But what Shan has in looks pales in comparison to the warmth that comes from her heart.  It takes very little time to know this is true about her.  Angie could not be more right about her sweet little girl.

shan_birthdy_maternity_fashion_1 shan_birthdy_maternity_fashion_2This stylish girl likes to “claim” she has no style, obviously this could not be further from the truth.  She may also try to credit me for any fashion sense she has acquired over the years which again, is not true.  I may have encouraged a few foundation pieces to find their way into her closet but she is the one that has figured out how to mix her playfulness with sophistication.  (And yes, she is ridiculously gorgeous with that baby bump!)

shan_birthdy_maternity_fashion_3One of my favorite “Shan traits” is her genuine excitement for others’ life events.  Whether it’s a birthday, engagement, baby or you simply feel like celebrating she will be there, with giddiness in her eyes, making you feel like someone else truly gets why you are so happy.  There is never jealousy, bitterness or empty joy.  She feels happiness because someone she loves is happy.  I find that absolutely intoxicating about her.

shan_birthdy_maternity_fashion_4And then there is her ability to share her feelings in such a vulnerable and beautiful way.  Her words so eloquently woven into the story her heart is telling.  Writing is undoubtedly a precious gift she possesses.  But her bravery to let her guard down and put it all out there is what I admire most.  What a blessing she is to this blog and all those who her words have touched.

shan_birthdy_maternity_fashion_5Shan, thank you for loving and accepting me.  Thank you for giving my daughter another set of arms to fall into.  And thank you for sharing your family with ours.  I could not have asked for a better friend to share all the highs and lows of life with.  Thank you for simply being you.

Happy Birthday Beautiful!

xo,

brandyjsig

 

 

 

Posted in bump style, outfits, style, the maxeys | Tagged | 4 Comments

these things

July 25, 2014

It’s Friday!  Cookies in the oven for tonight’s market, and a checkup scheduled with our OB, our Friday is well underway.  Here are a few feel good’s for your Friday!

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A collection of photo’s captured 50 years ago- I love the simplicity and beauty shining through these black and white images.

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My August reading list: Hands Free Mama, The Best Yes, Let’s All Be Brave.

 

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A month ago I started an online bible study called She Reads Truth. A community of women, guided daily study and the journal is designed so beautifully. If you are thinking of joining a study, I highly recommend this one!

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An item or two from this little stamped jewelry shop is definitely on my birthday wish list. I’ve been drooling over their bar necklaces and brass cuffs for some time now.
Have a great weekend!

 

shansig

 

 

 

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antipasto salad

July 24, 2014

antipasto_salad_1Over a year ago I made this pasta dish for Jettie’s 2nd Birthday Party.  The plan was to search for a salad that would be easy to prepare a boat load of the day before the event.  I had no idea whether it would be good or not but figured if Giada made it then it can’t be all that terrible.  (The saying “never trust a skinny cook” does not apply to Ms De Laurentiis.)  Not only was this devoured but I still receive the occasional “That salad from Jettie’s party last year was so good.”  When people can remember food from over a year ago you know you have a winner on your hands.  So this is my gift from me to you – a crowd pleasing salad that is shamefully easy to throw together.

antipasto_salad_2I know what you are thinking. “Brandy you do not eat meat and once again you are telling me something with meat is worth making.”  You are just going to have to trust me (as well as my satisfied friends and family).  Besides, there is pasta, cheese and olives involved.  You bet your britches I pick around the salami and smoked turkey to get my own sampling of goodness.

antipasto_salad_3 antipasto_salad_4 antipasto_salad_5Between the 50 Shades trailer premiere (what, we didn’t read those filthy books in a few days or anything…), Project Runway starting and sharing this recipe I would have to say that today is shaping up to be a kick arse Thursday.  Pasta, red room of pain and fashion – what more could one want?

Enjoy!

brandyjsig

 

 

 

antipasto salad
 
Print
Ingredients
  • DRESSING:
  • 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
  • ½ cup red wine vinegar
  • 2 clove garlic
  • 2 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • SALAD:
  • 1 pound spiral pasta (such as fusilli or rotini)
  • 1 cup hard salami, cut into strips (about 6 ounces)
  • 1 cup smoked turkey, cut into strips (about 6 ounces)
  • ½ cup provolone cheese, cut into cubes
  • ½ cup grated Asiago cheese
  • ¼ cup green olives, halved and pitted
  • 1 roasted red pepper, cut into strips
  • 1.2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. For the dressing: Combine basil, vinegar, garlic, mustard, salt and pepper in a blender or food processor. Blend until the herbs are finely chopped. With the machine running, slowly drizzle in the olive oil until the dressing is smooth.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, about 8 to 10 minutes. Drain pasta and let cool slightly.
  3. In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve. Store leftover pasta in fridge (is just as delicious the next day).

recipe adapted from Giada De Laurentiis

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blueberry nectarine pie

July 23, 2014

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Two days in a row of blueberries, because like Brandy said yesterday, when they are $10 for 5 pounds you buy a lot, freeze some, eat some, put some on your face, and put some into pie.  (I love pie.)  As I served up the leftovers of this dish to my friend Kate she commented on how she never has liked pie, because she hates crust and warm fruit…. ummmm what?  those are literally two of my favorite things on earth.  Weird.  But anyways, this pie shifted her attitude in a more sane direction and I’m proud to say she ate the whole piece.

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This recipe comes from the prettiest cookbook I have, that Brandy surprised me with a few months ago called First Prize Pies.  It’s filled with delicious spins on classic pie recipes, and the book itself is such a treat. If you know a pie lover- this would be a perfect gift (pair it with a pretty pie dish and you’re really set.) This recipe combines blueberries and nectarines- a unique pair that works fabulous together. In place of a traditional pie crust I topped this one with an almond crumb topping that gave it a bit more texture.
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The homemade version of Jeni’s Backyard Mint ice cream (from her cookbook) made it’s way onto our plates during family dinner this week- right next to the pie.  Somehow the mint, berries and nectarines all acted as though they were made for eachother- the combo  could not have been better!
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Cheers to dinner with friends, and of course, to pie.
XO,
shansig

blueberry nectarine pie
 
Print
Ingredients
  • 1 9inch pie crust (I used Pillsbury, or you could make your own!)
  • Filling:
  • 1 lb nectarines (about 4), sliced, peeled and cored
  • 4 cups fresh blueberries
  • zest of 1 lemon (I used two!)
  • 1 tsp vanilla extract
  • ¾ cup sugar
  • ¼ cup cornstarch
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • Topping:
  • ¾ cup flour
  • ¾ cup brown sugar
  • ½ cup sliced almonds
  • ¼ cup cold butter, chopped
Instructions
  1. Preheat oven to 425F.
  2. Prepare filling by placing nectarines, berries, lemon zest and vanilla in bowl, and mixing to combine. In a seperate bowl, whisk together dry ingredients: sugar, cornstarch, cinnamon and salt.
  3. Prepare topping by whisking together flour and brown sugar. Cut in cold butter using a fork, pastry cutter or fingers until you have a coarse crumble. Toss in almond slices.
  4. Place bottom crust in pie pan. Toss berry mixture into the dry ingredients and immediately pour into bottom crust. Sprinkle topping over the pie, covering it completely.
  5. Bake pie at 425F for 20 minutes, and then lower the oven temp to 350F, rotate the pie, and bake for an additional 12-15 minutes until golden on top.
  6. Let cool for an hour before serving.

 

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blueberry smoothie face mask

July 22, 2014

blueberry_smoothie_face_mask_1Every July our local grocery store sells 5lbs of blueberries for $10.  We bought 5 (and are thinking about going back for more).  Why so many?  Blueberries rank extremely high on the “super food” list.  Loaded with antioxidants these little gems restore cells and keep skin looking healthy whether eaten or applied topically.  Plus they freeze beautifully and make damn good pie (as you’ll find out tomorrow).  Basically you can never have too many blueberries – and this mask is one of the countless reasons why.

blueberry_smoothie_face_mask_2Ingredients:

  • Small handful unsweetened blueberries, fresh or frozen (thawed)
  • 1 Tablespoon lemon juice, freshly squeezed (about half a lemon)
  • 2 Tablespoons unsweetened plain yogurt
  • 3 Tablespoons raw almonds

Blend all ingredients in blender or small food processor until combined well.  Apply to clean, dry face.  Leave on for 15 to 20 minutes and rinse with warm water.  Store leftover mask in airtight container for up to week in fridge.

recipe from Spark People

blueberry_smoothie_face_mask_3When summer fruit and veggies are on sale it’s always smart to stock up.  Eating all that freshness is obviously good for you, but making a mask like this one is just as beneficial.  Go ahead and grab some extra blueberries and do a little summer skin pampering.

xo,

brandyjsig

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