It’s time for another little round-up of my latest loves (a.k.a., the shopaholic confessions) … the Spring Edition. I’ve had my head so firmly entrenched in moving plans, packing, taking care of Scarlett, wrapping up at the law office, and a little spare time dedicated to dreaming up our new home design, that fashion has been put on the backburner. I find myself wearing loose dresses and flats most days – my mom uniform – but hey, at least I’m wearing a dress! I’ve been eyeing a few fun accessories for Spring – thinking about hats, sunglasses, dainty baubles, and a great new bag.
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After clicking through Zillow about a hundred or more times searching from house to house on our own house hunt, I’ve fallen in love with a few key layouts and design elements. Of course I want/dream of some room specifics like an open kitchen, an enclosed patio, and a huge bathtub, but certain smaller details keep catching my eye; namely, crown molding and decorative molding. I guess that’s how I know I’ve officially entered “grownup-hood” – I crush on things like crown molding. Now I recognize that too much decorative molding can leave your home looking like a giant Roman Palace (Not that that’s necessarily a bad thing. Gaudy? Maybe. Bad? Nah, never. I like my decor a little over-the-top.) Still, a touch of decorative molding across an unexpected place – like a ceiling or fireplace, can look utterly gorgeous. And painted over in a statement black or white – such a chic look.
I am forever a fan of Cinco de Mayo. To Mexican Americans, the holiday is a huge source of pride, and with that comes a whole lot of celebrating. (You can learn more about the history of Cinco de Mayo, here. Thanks, Wikipedia!) Plus, Shrimp tacos, queso, and margaritas? Count me in! Man I love a celebratory excuse to cook (and eat!) The countdown is on.
These are a few of my favorites (some tried and true, some at the very top of my “must make” list) …
I can’t believe we’re only in Miami just a few short weeks more, so while we’re here, we’re going to fully embrace the warm weather, the ocean, and all of our favorite spots. In the next few days/weeks we’re hoping to head to the beach – maybe grab a deal at a hotel right on the ocean, and re-lax. I’ll get to the real packing later, promise.
Thanks to ShaveMOB who sponsored this post, smooth legs are one less thing I’ll have to worry about. ShaveMOB is a way to get monthly razors at up to 70% off the cost of premium men’s and women’s razors, with free shipping, no memberships or recurring fees. With ShaveMOB, one handle also fits all. You can switch from regular to premium blades without needing a new handle, and all of the blades are top-of-the-line and easily compare to the quality of mainstream brands, but at significant savings.
So I’m packing a few bikinis, sandals, sunglasses, a hat, easy accessories, and my new pink ShaveMOB razor, plus my very adorable little family, and I’m heading to the beach ASAP.
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Hey, hey, it’s the weekend! We’re frantically prepping for our sweet baby girl’s baby naming this Sunday – so excited to celebrate Scarlett and enjoy time with all of our family and friends before we officially move to North Carolina in just a few weeks. Be sure to follow along on instagram and twitter (@glitterinclexi) to catch a few sneak peeks. How about you; any fun weekend plans?
There’s something about baked brie that puts me in the mood to host all sorts of dinner parties. Ooey gooey cheese wrapped up in buttery, flaky pastry – so classy and so delicious. It’s also such a versatile dish. Since brie is a very mild cheese, it pairs beautifully with all sorts of flavors: sweet, savory, and in this case, both! This recipe for sausage and brie puff pastry with a raspberry, fig and balsamic jam was shown to me a couple of weeks ago by a friend of mine (who shares in my deep love of food), and we couldn’t resist giving it a try. The results were above all expectations.
The recipe takes classic baked brie to the next level – including two indulgent fillings that get sandwiched inside of the brie and bake into the center of the cheese. First is a sausage and shallot filling that’s rich, savory, and good enough to eat entirely on its own. On top of that gets layered a thick, sweet jam-like reduction of fresh raspberries, figs, and balsamic (which also happens to be good enough to eat on its own.)
These fancy, flavorful fillings are then nestled in between a sliced wheel of brie cheese, which is then wrapped in a sheet of puff pastry and baked until golden brown. Decadent, I know, but so worth it. Make this sausage and brie puff pastry the center of attention at your next dinner party – your guests (and tummy) will thank you.
SAUSAGE AND BRIE PUFF PASTRY
8 ripe figs
1 pint raspberries
2 tablespoons balsamic vinegar
½ cup water
3 sausages, casings removed
1 tablespoon olive oil
1 wheel of brie (in rind)
1 puff pastry sheet
egg wash (1 beaten egg with a splash of milk)
¼ cup maple syrup
salt & sugar, to taste
Preheat the oven to 350° F.
Dice the figs (use dried if you can’t find fresh) and rinse the raspberries. Place the figs, raspberries, water, and balsamic into a saucepan. Bring to a boil and then lower the heat. Simmer and constantly stir until reduced into a thick jam-like consistency. Add salt/sugar to taste.
While the raspberry fig sauce reduces, julienne the shallots and dice up the sausages. Sauté in a hot skillet with 1 tablespoon of olive oil. Remove from heat once cooked through.
Lay the puff pastry onto a flour-dusted sheet of parchment paper.
Slice the wheel of brie lengthwise and place the bottom half onto the pastry. Top with the sausage shallot and raspberry fig fillings. Cover with the top half of the brie (cheese-side down.)
Gather the puff pastry at each corner, and stretch up and around the filled brie. Cinch, twist, and press to seal the dough. Brush with egg wash.
Bake in the oven for 30-35 minutes, until golden brown.
Slice and serve with a drizzle of warm maple syrup. Enjoy!
Click through the slideshow for the step-by-step pictures: