Hip-anema All Dressed Up

Hip-anema All Dressed Up by strandedinchi featuring alexis bittar jewelry

Since I was a little vague yesterday on what I thought would be a good look with Essie Hip-anema, I thought I would throw together a few pieces that I think would be really stellar.  Obviously I have a great love of all things nautical and this lightweight sweater from Joie seemed the perfect compliment to a bright red.  With skinny jeans and either of those shoes, you'd have a winning look.

Lord knows no outfit is complete without a little sumpin' sumpin' in which to carry your goods around, and this wristlet by Saint James for Coach is sheer perfection.  Other than that, gold jewelry is always an appropriate accessory, and there's no reason you can't play with color a little bit as long as you don't go overboard (har har har).

Click through to my polyvore to get the deets on all the items!  Hope you're all having a wonderful Wednesday.

Recipe: Spring Vegetable Risotto with Poached Eggs

Shoes: Old Navy

Skirt as dress: Target online

Belt: Target

Jacket: J. Crew

Bag: Coach 

I had a simply lovely weekend, filled with reasonable weather and delicious food.  I finally had the sense to purchase one of those grocery carts and it made my trip to Trader Joe's about 100x more enjoyable.  And I love Trader Joe's at all times, so just imagine how good it was.  Plus, they had lovely sunflowers!  They now grace my desk with their undeniably cheerful attitude.

I also made a Spring Vegetable Risotto with Poached Eggs on Saturday night as I enjoyed some NCAA basketball, and I thought I would share the recipe.


Spring Vegetable Risotto with Poached Eggs
Adapted from Bon Appétit
Serves 6

 Ingredients
1 1/2 cups thawed frozen peas
Table salt
1 tablespoon distilled white vinegar
6 large eggs
8 cups low-sodium chicken broth
4 tablespoons unsalted butter, divided
1/4 fresh mushrooms, quartered
2 tablespoons olive oil
1 large leek, whites and pale greens only, chopped
5 garlic cloves, finely chopped
2 cups arborio rice
1 cup dry white wine
1/4 lb. baby spinach
2 tablespoons light sour cream
1 1/2 cups finely grated Parmesan
1/4 cup chopped fresh chives, plus more for serving
Freshly ground black pepper

Preparation

Bring salted water to a light simmer in a large skillet over medium-low heat. Add vinegar. Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water. Repeat with remaining 3 eggs.  (If you are like me, this step will probably go medium at best, but don't worry, the eggs taste just as good.)

Bring broth to a boil, then reduce heat to low, cover and keep warm.  Make sure you do this on an easily accessible burner, as you will be going back and forth between this and the risotto pot the whole time.

In the mean time, melt 2 tablespoons of butter in a large saucepan.  Add mushrooms and cook, stirring often, until tender, about 5 minutes.  Using a slotted spoon, transfer mushrooms to a separate bowl.

Add oil and remaining 2 tablespoons of butter to saucepan and heat over medium heat.  Then, add garlic and leeks, stirring frequently, cook until leeks are softened, about 4 minutes.  Add rice and stir, making sure it is coated, for about 2 minutes.  Add wine and cook until fully absorbed, stirring occasionally.

Add 1 cup of broth, stirring often, until broth is mostly absorbed.  Repeat until you are about 3/4 of the way through the broth.  At this point, I like to start checking the rice for texture.  It should be creamy, but with a little body left to it.  Al dente, if you will.  All told, the rice should be done about 20 minutes after the first addition of liquid.

Add spinach, sour cream, 1/4 cup chives, parmesan, peas, and mushrooms to the risotto.  Stir to combine and cook until spinach is wilted, about 2 minutes.  Salt and pepper to taste.

Divide risotto among bowls, top with the eggs (which you can reheat if you want, but like, whatever), and sprinkle with chives, a little more cheese, and some pepper.

EAT.

I am a grumpy monster.

That is not some kind of funny joke title.  I awoke today with what I have been informed is a pretty severe case of strep throat.  In addition to making me feel like crap physically, I also vaguely feel as if punching someone would alleviate my suffering.  Luckily, I have been unable even to sit up for longer than ten minutes, let alone stand and deliver fist-flavored agony to an unsuspecting victim.

I have, however, been able to aggressively scour the internet (in the last two hours, at least.  Prior to that time, even attempting to use my vision was a task beyond my energy.) and I have located something I would like very much to have in my life.

Coach Court Bag

At $258, do I think I'm going to be obtaining this any time soon?  No, of course not, especially since I am too contagious to go to the place where I do the working and make the monies that would buy this.  But, will clinging to the idea of a charming shoulder bag as I desperately attempt to choke down overcooked macaroni and cheese make me feel better?  You had better hope so.  My fists won't be this weak forever.

Update: Just nearly passed out trying to put a different pair of underwear on.  I am humbled.

Coach for Net-a-Porter

This just in!  I just read on Refinery29 that Coach is doing a line for Net-a-Porter, and it looks like it's going to be great.

Click through!

Don't you love the look of that beautiful, dark leather?  There's nothing like a classic leather bag that's both stylish and versatile.  I especially like the looks of the small tan-colored one on the upper right of the image. I can't wait for the line to come out!  Is a leather bag something you've been looking to add to your wardrobe?

Image and words contained therein belong to Refinery29, not me!