Summer Fun

Lots of summer fun for you today. I had 2 mini-deadlines for work, both of which were for today, and was done by 1:30 pm - yay! So I am posting again, and will get to comments on the last post, I swear.

First up...flip flops! My friend, Laura, came over yesterday afternoon to trim M's hair (she's a lady of many talents) - he's growing it out - very Zac Efron-ish - but it needed some evening up in the back. And as soon as she walked in the door, I practically pounced on her shoes - check out these adorable flip flops she got from the Crewlet (Leesburg). Love the gray. Love the flower. Love it all. I may actually start wearing flip flops again if I can snag a pair of these. And check out her cute toenails, sporting OPI Hearts & Tarts (from the Spring 2007 SoftShades Garden Party collection - I think I have this one also, but my fave from that collection is Just Tea-sing, which I was wearing up until yesterday on my fingers). Anyway...admire her cute feet.

Ok, did you admire? She wears a size 10, folks, and if those flip flops can make her feet look cute, dainty, and petite, imagine what they can do for yours. (I think it's a 10, it could be an 11. I'm a size 9 so I am totally a member of the big-feet club, too.) Anyway, rush to the Crewlet, you all need a pair of these in your closet.

Next bit of summer fun - as a work-break yesterday, I made some gazpacho. I love gazpacho! This is my recipe - it's actually from one of my mom's Richmond cookbooks, and it always turns out great, no matter what I switch out.

Super Fantastic Gazpacho

2 tsp chopped chives
1 Tbsp chopped parsley
½ tsp Worcestershire sauce
1 tsp freshly ground pepper
1 clove garlic, minced
2 tsp salt
½ cup tarragon vinegar (can substitute white wine vinegar)
3 cups tomato juice or V-8 (I use low-sodium V-8)
3 Tbsp olive oil
1 cup chopped onion
2 cups chopped fresh tomato
1 cup chopped green pepper
1 cup chopped celery
1 ½ cups chopped cucumber

Mix all ingredients. Pulse in blender/food processor for finer chop (which I always do). Refrigerate.

Serves 10.

My chef notes - I don't really measure anymore, I just use these as guidelines. Yesterday when I made it - I used 2 cans of petite diced tomatoes, drained, since the ones in the produce section aren't great yet (plus the cans were cheaper), I used a mix of grilled red onion/yellow & orange peppers/cherry tomatoes left over from Sunday night kebabs, and I was totally out of onion, so I added the rest of the red onion and lets some dried minced onion soak in the vinegar to reconstitute before I made it. Like I said, it's really foolproof. (and ummmmm, you can also dip chips into it, not that I would *ever* reduce the health benefits by treating it like salsa...)

So yesterday, I spent the kids' camp time working like crazy (and stayed up past midnight) and my Polyvore set is below. It really wasn't worth taking a picture for you, trust me. Summer fun includes hanging out and being casual - and dressing to take your puppy for a long walk (I wore sneakers for that, duh).

Wearing Today-7/14/09 by HeidiGblog featuring J Crew

And then today's outfit. Hot summer day - not that I can complain, it's still way more temperate than our summers usually are. But it was warm, so a perfect day for the dressy jersey strapless dress. Now, I love this dress, but do you wonder why J Crew refers to some of their dresses as "dressy"? The dressy jersey ruffle sleeve dress, the dressy jersey strapless dress, and so on. My search for "dressy dress" on JC turned up 6. Seriously. Are they going to carry "crappy dresses" too? Just wondering...

But anyway, paired with Danielles and some gold & rose gold jewelry - easy, breezy, cool. What more can I say? The dress is still $29.99 on sale in store and online, snatch one up (it will work with Laura's flip flops, I swear!)

Polyvore for today:

Wearing Today-7/15/09 by HeidiGblog featuring J Crew

And a HUGE Happy Birthday to my sweet little girl, E, who turns 7 today!!

Sunday Brunch and Petits Pains Au Chocolat (and the J Crew Cotton Ruffled Scoopneck Tee)

What a lovely day it was for Sunday Brunch. Hubby and I decided it would be fun to kick off Spring Break with brunch for a few families. We have a regular happy hour crew, so the ones who weren't on their way to Florida were invited. Such a fun time! Hubby made crepes - ham & cheese, and cheese & asparagus. Yummy! I love that he loves to cook - and he's so good at it, too!

Lesson #1 - when kids are invited, make many, many packs of bacon. It was cleared out in no time flat. Like how they say piranhas can take a cow down to its skeleton in 3 seconds. That's what the bacon plate looked like. I tried to keep my extremities out of the way.

Our friends brought baked cheese grits, potato-cheese casserole, half a carrot cake, and, for balance, a fruit salad. Mimosas and peach-flavored wine & OJ spritzers created when the champagne was gone. I had dessert, so I made a favorite - Petits Pains Au Chocolat (recipe at end of post). Very good and very easy. And I had hubby pick up some of those fantastic sugar cookies to bake with the shape inside (you know what I mean, right?) - so we had bunny cookies & chick/egg cookies. Plus the requisite jellybeans. I can keep these around because they don't tempt me like chocolate.

I was chilly in the morning, so I headed off to church with the Tartine cardi but by mid-day, had swapped it out for the Slub Cotton Ruffled Scoopneck Tee (#13657, $39.50). Gigi did a review of the tee here. It's a little shorter in length than many of their tees. It's fitted but not lump-revealing (always a plus). The ruffles are very pretty and they have some subtle tonal bead detailing. I got it in navy at our DC JCA outing (10% and 25% off, so just under $27 and totally worth it, IMO).

Polyvore set:

Brunch-04/05/09 by HeidiGblog featuring Old Navy tank tops

Here's the recipe for the Petits Pains Au Chocolat that I made. These are so easy, it's insane! 3 ingredients, not counting water. Try them sometime - they look like something you purchased at a cute little town bakery. BTW, I always forget to put the sugar on top and they are still way yummy.

Petits Pains Au Chocolat (Bon Appetit, April 2004)

2 sheets frozen puff pastry (1 17.3-oz pkg), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 Tbsp water (for glaze)
4 (3.5 oz) bars imported bittersweet or milk chocolate, each cut into six 2 x ¾ inch pieces

Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)

Preheat oven to 400. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

Enjoy!!