Really red and a recipe, or Dress #13

 

 Dress: Ann Taylor Loft;

Sweater: Faded Glory;

Shoes: Zigi Soho, Off Broadway;

Belt: Fossil;

Black cougar bracelet: Finder's Keepers.

How I've worn the dress: here.

How I've worn the shoes: here.

Do you ever feel like once you have a really good post, and it's hard to do a good follow-up afterward? I feel that way about the last entry -- the photos turned out well because of the weather and the location, I felt good in my outfit, etc. The last couple of days have been so blah because of the nasty rainstorm, it's been hard to keep the momentum...

Anyways, about the outfit. Red is supposedly my favorite color, but I never seem to wear enough of it. I love how the sweater looks against the floral pattern of the dress -- after The Dress Project, I might recreate this look for a date night soon.

Short post today because I have to run some errands soon, but just wanted to share that my salad from the other night turned out really well and may have been my favorite so far this week. Here's the recipe in case any of you are interested:

4 ounces of spinach

5.6 ounce box of blackberries

15 baby carrots

1 Gala apple

30 fresh pecans

2 ounces of shredded cheese

Raspberry walnut vinaigrette

1 tsp. of butter

1) Dice the apple and carrots and combine them in a bowl with the spinach and blackberries.

2) Melt the butter in a bowl in the microwave, and pour it onto the pecans. Put the pecans in the oven at 350 degrees for 6 minutes.

3) When done, pour the pecans into the salad mix, and add shredded cheese and vinaigrette. Makes about 4-6 servings (depending on your portion size).


Hope you have a great night!

 

13 down, 32 to go.

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