Cardigan: J.Crew // Jeans: Paige // Heels: Jaggar // Headband: Loeffler Randall // Handbag: Tory Burch (similar)

This past week Texas experienced what is commonly known as “fake fall”. We usually have a couple of days in September where temperatures drop below 80 degrees and everyone (myself included) buy pumpkins, just before temperatures jump above 90 degrees again. Last week, in typical fake fall fashion, I pulled out a few warmer pieces buried in my closet and it felt so nice to wear something besides a tee or tank. I bought this black cardigan at the start of the summer and have been wearing it tied up with the matching shell. This cardigan fits true to size (wearing a small) and comes in a variety of colors, of course I only bought black and white. The ability to layer this cardigan or wear it on its own sold me on it. I also love the subtle late 90s early 2000s vibe it gives. I paired the black cardigan with my favorite Paige jeans, Jagger sandals and a puffy black headband. Shop the entire look below! xoxo

Images via Alex Phillips.

Every August Central Market fills their stores with fresh hatch chiles, and I am always one of the first customers. We love spicy food in our house and I swear Alex eats a jar of salsa a week. This year I decided to buy some of the fresh-roasted hatch chiles and give homemade salsa a try. A few batches of hatch chile salsa later I finally received the stamp of approval from Alex, followed by the request for a large batch to last until next August. I swapped sugar for agave nectar and cut down the cilantro because it’s not my favorite but both can be altered to your liking. I also used a mixture of mild and hot hatch chilies, but a little bit of hot goes a long way in salsa so it’s always better to start with less. Enjoy! xoxo

Images via Alex Phillips.

Download Hatch Chile Recipe

11 medium tomatillos – husks removed, cored, and quartered

1 cup roasted Hatch chiles – a mixture of mild and hot

1/4 cup chopped fresh cilantro leaves

1/2 cup chopped sweet onion

2 tablespoons fresh lime juice

2 tablespoons pressed garlic

1 tablespoon agave nectar

In a large pot over medium heat, boil tomatillos until tender. Add cilantro, onion, lime juice, garlic, and agave nectar to the food processor and pulse until mixed well. Add hatch chiles and tomatillos to a food processor and pulse until well combined and chiles are all chopped. Can salsa and keep refrigerated, or serve fresh.

There are many things I have missed during quarantine, but I have especially missed the fresh flavor of the shrimp ceviche at Mesero. There are few things better than a light, fresh dish paired with Topo Chico and a beautiful patio in 90-degree heat. This shrimp salad is not exactly like the ceviche, but it is close enough to hold me over until we can dine out again. I buy my shrimp freshly boiled at Central Market and it makes preparing this salad so quick and easy. I have also tried this salad with lime juice instead of lemon juice and love it both ways. Alex seems to prefer the lemon juice version, so I have stuck with that. This shrimp salad is best served cold and pairs well with tortilla chips if you like the extra crunch. Enjoy! xoxo

Images via Alex Phillips.

Download Shrimp Salad recipe.

1 cup micro greens

1 shallot, diced

1 cup cherry tomatoes halved

1 large avocado, diced

2 cups boiled shrimp, peeled and diced

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon pepper

Combine micro greens, diced shallot, halved cherry tomatoes, diced avocado, and diced shrimp in a bowl. Top with olive oil, lemon juice, salt, and pepper, and mix well. Serve cold.

Cardigan: J.Crew // Shell: J.Crew // Jeans: Paige // Heels: Jaggar // Bag: STAUD // Headband: Loeffler Randall // Earrings: Madewell 

My birthday is later this month and normally I would be busy planning a way to celebrate. This year is going to be so weird not celebrating with friends or eating at a nice restaurant, but I decided I should still treat myself to a new outfit for the occasion. Since my birthday dinner will be in our dining room, I decided this black cardigan set was just right and is a great staple to add to my closet.

This black cardigan set fits true to size (wearing small in both cardigan and shell) and comes in 5 colors. I ordered this set in both black and white because it is so simple and versatile. The cardigan is super cute styled alone leaving the top two buttons undone and sleeves pushed to three quarters, but when its 100 degrees outside the cardigan looks best tied around the neck. I paired the black cardigan set with my favorite straight legged jeans, a simple Loeffler Randall headband (so comfortable) and my favorite summer mules from Jaggar (fit true to size, wearing an 8). Shop this entire look below. xoxo

Images via Alex Phillips.

2020 has been a wild ride so far and with everything happening in the world I felt that this blog just wasn’t important. After a month off I felt that it was time to post again for my personal sanity. I have still been cooking all but one or two (takeout) meals a week at home and that means we are eating way more dessert than normal. I love cobbler of any kind and while peaches, blueberries, and blackberries are delicious, my favorite is a cherry cobbler. After a few trials, I landed on this recipe because it uses less sugar than a traditional cobbler, sometimes I even omit the 1 tablespoon of sugar depending on how sweet the fruit is. You can add more sugar if you would like your cobbler to be sweeter and you can easily swap the cherries for another juicy fruit. Enjoy! xoxo

Images via Alex Phillips.

Download Cherry Cobbler recipe.

4 cups of cherries, pitted

3/4 cup flour

1 tablespoon sugar

1 stick butter, softened 

Pit cherries and line the bottom of a medium casserole dish. In a separate bowl combine flour, sugar, and 3 tablespoons of butter with either a pastry cutter or whisk. Evenly pour flour mixture on top of cherries. Cut the remaining 5 tablespoons of butter into even squares and line the top of the flour mixture. Bake at 350 degrees for 45 minutes or until the top is golden brown. Best when served warm with ice cream. 

Father’s Day is on June 21st, which is three weeks away. Thanks to COVID-19, shipping is taking longer and three weeks out doesn’t seem so silly. I am sharing some of my favorite Father’s Day Gifts for every kind of dad. If you happen to live in the same city as your dad, drive by and drop off your gift in person (wearing  a mask of course). Shop more of my favorite gifts for dad below! xoxo