Oh, Happy Day!

Hello friends!

Today I have broken out what may be my very favorite late spring/early summer dress, a Lilly Pulitzer Camie in the most gorgeous sailboat pattern. It's lightweight skin cotton, and I just adore how easy the fit is. Being able to drag it out of the top of the closet makes summer seem closer than ever and hey! It's practically June, right? Right.

What are some of your favorite summer pieces?

Photo edited with the A Beautiful Mess photo app.

Of Course I'm Doing a Derby Post

I joined a sorority in college, what do you expect?  In honor of the 2013 Kentucky Derby, to be run at Churchill Downs tomorrow (Saturday, for all you late-comers to this entry), I thought I would pick out a hat that I think I should like to wear, given the chance to attend, as well as a full outfit that would compliment said hat.

Kentucky Derby 2013 by strandedinchi featuring christian louboutin pumps

Because go big or go home.  Could I afford all of this right now?  No, of course not.  Could I afford any of it?  Barely.  But I'm not going to the derby either, so why split hairs?  The dress is bananas in the best possible way, and what better way to stand out that put your crazy somewhere other than your head?

I hope you all have a really lovely weekend! I know I'm looking forward to the fashion that comes out of tomorrow and a Coronarita or two on Sunday for Cinco de Mayo ;)

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.

All Maxed Out: Prabal Gurung for Target

Easy Spring Weekend by strandedinchi featuring thong sandals

Happy Tax Day my U.S. friends!  HAHAHA. Just. Kidding.

I love this racerback tank from the Prabal Gurung for Target collection.  I actually got it in the melon-y color, but proceeded to spill red wine on it the first time I wore it -- I know, sad life.  I think a floaty skirt is a great way to pull off the relaxed look, so I cobbled together some bits and pieces that I think would look just dandy. 

Can't say I have any confidence in wearing a fedora, but that seems to be the look these day, so why don't you all give it a try?  Now that they've marked down the tanks, heck, I might even grab myself one in this color.

What's your idea of a relaxing weekend outfit?

Got the Blues for Brunch: Outfit

Got the Blues for Brunch - Spring Weekend Brunch Outfit by strandedinchi featuring j. crew jewelry

You've got to admit, one of the best parts of the spring is being able to enjoy the weather by dining al fresco. In the absence of nice weather, I've pulled together this look in the hopes that I'll get to wear something like it to a charming weekend brunch soon.  Hey, a girl can dream.  I love all the different blues in this outfit, and I think the shoes and jacket rough it up a little and keep it from being too precious.

I already have a denim jacket, but I have to say, this slim cut beauty from FatFace, called the Delphine Denim Jacket, is really catching my eye.  If I'm not careful, I may have to stop myself from going on a full 90s kick to fill the needs of two denim jackets, eeek!

What's your ideal brunching outfit?

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.