I adore this white dress/black faux-leather combo for a fun night out. Classic gold jewelry, leopard pumps and a croc clutch take this outfit to the next level.
Dress: Alice & Olivia $398
Jacket: Jaleh $98
Clutch: Golden Lane $415
Pumps: J. Crew $358
Bracelets: J. Crew (Twisted $65, Black $65, Plain $65)
Necklace: J. Crew $95
So, I want to retire in Greenwich. Truly the most beautiful and picturesque city I have ever been to. This past weekend, Q and I traveled up there for a wedding. And while it was a real version of “Planes, Trains and Automobiles,” the whole trip was magical.
We landed in New York (La Guardia) Saturday afternoon, took a shuttle to Grand Central, hopped on a train up to Greenwich, and took another shuttle to the hotel. I am not going to lie- I was VERY nervous when I planned the trip that all of this would not run as smoothly as it did. But we made it!
Once in Greenwich, we stayed at the uber modern J House Hotel. It was so modern that everything from the TV to the lights to the shades were controlled by an iPad. Fancy. We had a great dinner at the restaurant at the hotel Saturday night. Sunday we had the wedding, which was fun and beautiful. On Monday, we decided to get dropped off in Downtown Greenwich to experience it. Greenwich Ave. blew me away. From high end stores to small boutiques to cute little eateries – it was the perfect downtown.
We headed back to the city that afternoon and stayed at the W Midtown. After reading “Heads in Beds,” I was convinced that if we gave the front dest attendant a $20 that we would get upgraded. And sure enough- our $180 a night room was upgraded to a corner suite! Guys- seriously you must try this trick. Slip a $20 behind your credit card when you check in and say “I was wondering if there is anything you can do for us.” Worst case, you lose $20. Best case, upgraded suite!
We went to dinner at Q’s favorite NY staple – PJ Clarke’s before meeting a bunch of my girlfriends who were in town for the weekend. On Tuesday, we ate lunch at Tavern on the Green. I had never been before and Q hadn’t been since they renovated it. Beautiful! And great food!
And then we were off, back to ATL and real life!
Q and I are off to Greenwich and New York for the long weekend. Surprisingly enough, we both love New York, but have never been together! We each have our own “New York favorites” and are excited to show them to one another (mine involves shopping in Soho and Q’s is PJ Clarke’s). We are going to learn how to master the trains and somehow get from LaGuardia to Greenwich (my always organized Q has a great plan). It should be an awesome time in two very fun places.
PS suggestions of things to do and see in Greenwich are welcome!!
PPS is a flag picture an appropriate one for Labor Day? In our house, flag pictures are ALWAYS appropriate.
PPPS No good post is complete without Carl.
I am a magazine hoarder. Seriously. I subscribe to just about every magazine (fashion, home, cooking), read them through once, rip out articles and save them. I have piles on piles of recipes in our home. Occasionally when I get in a rut, I rifle through them to get inspired and that is where this recipe came from!
You guys know how much I love a quick weeknight meal. There is nothing worse than coming home from work and spending an hour making dinner. I much prefer a quick 30-minute meal. Voila- weeknight fried rice. So easy, especially if you have cooked chicken and rice in the house. If not, pop some chicken in the oven and rice in the rice cooker as soon as you get home and you will be good to go.
Weeknight Asian Fried Rice
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 heads of broccoli, chopped
- 1 teaspoon salt
- 1 cup frozen shelled edamame
- 1 cup shredded carrots
- 1 cup bean sprouts (found in the veggie section of the market)
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 cups cooked brown rice
- 2 chicken breasts, cooked and diced (last minute cook: top with seasoning / bake at 400 degrees for 25 minutes)
- 1/4 cup teriyaki sauce (my recipe is here)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon freshly ground pepper
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- Heat 1 tablespoon oil in large skillet over high heat. Add onion, broccoli, pinch of salt. Cook, stirring occasionally until vegetables are softened and begin to brown, about 5-7 minutes. Transfer vegetables to a large bowl with a slotted spoon.
- Add 1 tablespoon oil to skillet. When it is hot, add edamame, carrot, bean sprouts, 1/4 cup water and pinch of salt. Cook, shaking skillet until water evaporates, about 1-2 minutes. Transfer to bowl with veggies.
- Add remaining tablespoon oil to skillet; when it is hot, add garlic and ginger. About 15 seconds later, begin to scatter rice in pan a bit at a time, breaking up clumps with your fingers. Let cook without stirring until you hear it sizzle and smell it toasting (not burning).
- Add vegetable mixture and chicken to pan and stir quickly to integrate it. Add teriyaki sauce, soy sauce, sesame oil and black pepper. Mix well. Let sit for 2 minutes. Turn off heat; stir in scallions. Garnish with cilantro.