trimmed and tied, always ongoing

black sweater, blue denim, suede flat, lots of green

Still getting settled after Thanksgiving week and now entering holiday mode, oh, boy. We’ve done this before, yet there’s always those moments of uncertainty when you think you just can’t get there. One year when staging and decorating for husband’s office Christmas party with major event designer sister from CA, she said, ‘you can never be done’, and I still think of that. Any party or event or dinner or holiday or even wedding planning could just keep going and going. Now I tell myself to give it a really good strong effort and then at some point just let it be enough.

We’ve got trees, some decorated, some not. Some with skirts, and some without. Twenty year old daughter hung some of the ornaments while home from break and I wasn’t even in the room with her. We chatted, room to room, her hanging, me cooking, and I just let her be. Years past or even recent years I might have micro-managed, this tree decorating I can totally let go.

Card writing is giving me anxiety, and we’ve even got a great photo or two this year. The actual card is on order, and that’s two steps ahead of where we usually are in this production process. We’ve looked at stamps, no decision yet. Details details.

easiest dinner ever is to have your butcher trim and tie a whole tenderloin, pop it in a super hot oven for 22 minutes or so, let rest, and carve

We had a full house, and I cooked and baked my head off. Tenderloin, ham, turkey. Potatoes, beans, pasta. Cinnamon rolls, pies, cakes. Bacon bacon and bacon. Wine wine and more wine. Can you tell where this is going?

probably spent 16+ hours or so in an apron

new French food processor, needs to go back, Pulse button not working!

This most wonderful time of the year is by any stretch not easy. Trimmed and tied, perhaps, yet always ongoing….

big chunk of blue and chopped tarragon

birthday wedge and bolognese for fourteen, kind of standard. this was after Thanksgiving and there wasn’t a clean white linen left in the house, so, mismatched it was

bought two $40 bouquets at grocery and had oldest daughter cut them down into 11 small arrangements in canning jars, a look she totally dismissed for wedding vibe, hahaha (and agree) 

Merry merry, hustle hustle.

always happy and forever in blue jeans baby

Every day dress, xoxo.

 

everything takes longer

tomato and roasted red pepper soup

Okay, so we’re desperately working on finishing professional plant-based cooking curriculum at Rouxbe, and it’s as expected in our world taking longer than what’s expected. We even paid extra for extra time to finish, a 30 day extension for $129.99 to be precise. As we have only 9 days left to finish, upload and send 28 graded activities, we’re most likely definitely looking at another extension for another chunk of cash. We’ve got life to tend to, the fall garden, the small business, and the family.

We’ve always been a non-traditional student. Night school non-matriculated courses at State University of New York at Buffalo served as our college introduction, and that entire process evolved over seven years, with an eighteen month old and twin newborns in the arms of my husband on graduation day.

This Professional Plant-Based Certification Course is intense. Designed as a six month foundational instruction in plant-based culinary arts, it focuses on the core techniques found in a plant-based kitchen. The course forces me to explore and practice a variety of recipes and flavors from around the world that I might never experience without having to leave my home. It’s all online, love that, and you receive ongoing chef instruction and support. I am consistently challenged to master technique, and those skills will now stay with me forever.

You might recall I was enrolled in the Rouxbe Professional Cook Certification, and that course took me longer to complete than the expected six-months as well. For us, everything seems to take longer, and that’s okay. A few of the lessons are repeated in the Plant-Based curriculum, such as knife skills and dicing practice, and I could upload my earlier work to move the process along. Thought about it, and then thought not. I’m here to learn, and get better, and by doing it again I’ll only get better. Doing things again and over and over to make a more pleasing, satisfying outcome, is the basic tenet of our every day dress lifestyle. It takes work, and it can take a long time, and like I said before we don’t always get it right.

simple cabbage soup with heat from cayenne

confetti quinoa salad – big hit with twenty-six year old daughter

While prepping plant-based soup and salad a few days ago I’m sure I swore and eye rolled a few times as plant things seem to take way longer to bring to table than throwing a tenderloin of any kind into a hot oven. Simple Cabbage Soup with scratch vegetable stock and Confetti Quinoa Salad with garlic fried quinoa will take every flat surface and probably every bowl and several pots and pans in your kitchen.

It’s a journey, and we’re definitely learning new things, and that’s kind of what life is all about anyways.

 

As for the what to wear where, we’re about adding some color to the rotation. If we’re doing new things in the kitchen why not add some new dimension to the wardrobe.

Every day dress all the time and why does everything always take longer than what we expect?

thirty one

Woke up this morning, had some coffee, hit the gym, and made the bed. Thirty one years ago today and almost all of those days in between I’ve followed pretty much the same routine, although that specific day I married the man of my dreams, the love of my life.

I knew at first sight that he was the one, he thought I was way too young. Kind of positioned myself so he would notice. Notice he did: a bride at twenty-two, a mom at twenty-three; we’re still here, still loving.

Good habits and aligned values have helped us endure. Family first, lots of exercise, shared meals.

taller than my man, and wore Azzedine Alaïa for church ceremony

We created our wedding day and have created every day since. Even then I loved clothes, and made the wedding dress, and the dresses for five bridesmaids, and two flower girls. Sewing my clothing was a self-taught skill, a hobby, and a necessity back then. Crazy girl, yet crazy kind of got me here today, thankful. Still love clothes, yet finding I need less, and want better. Even so I’m often most comfortable in husbands shirt, rolled sleeves, and worn in blue jeans.

Sure we still love to dress up, and celebrate. We celebrated large for oldest daughter’s wedding a month or so ago, and felt it fitting to share photos of that day, on this day, as both days celebrate love.

Thirty one and more, and every day dress. xoxo

all photos | Sarah Bridgeman

Yes, I wrote this post on our thirty-first wedding anniversary day, yesterday. Sarah Bridgeman, our daughter’s wedding photographer, compiled over 1,700 photos for us, each one seemingly better than the last. As you can imagine it takes hours to sort through, and wanted to post some of her images here, as to us they are just so magical. We hope you too can feel the love. Thank you, Sarah. 

where we’re at

late summer quick chicken with tomato garlic compote | all vegetables from farm share

2000 miles via auto and air and 8 states in 7 days and now we’re back in the studio and making dinner at home, woot woot.

today in the studio trying on plaid, these are size 6

love this look 

leopard and plaid denim and red pumps, yes please

I’ll be in the studio until the morning of September 11th, and for the record kind of all about these plaid denim pants.

Hoping everyone out there is hitting their stride with all new season stuff: back to school, back to work; and the world spins on….

molasses cookies with vanilla and sea salt caramel ice cream, why not, still summer, still living, this was desert for 3

kitchen goods | me

clothing items | Worth New York 

xoxo

flirty

Mom, chic soon to be seventy-nine year old, thought this dress looked flirty, and now, after looking at photos, kind of agree.

Bought it in San Francisco at Saks in Union Square in July, and the husband picked it out. He has a good eye. Wore it recently for oldest daughter’s rehearsal dinner. Felt great. Never underestimate the confidence giving feeling of good clothes.

We love the kind of quiet sophisticated hue and the kind of crazy eyelash print, and the ease of fit. Paired it with a pair of lace block heels, a small top handle bag, and done. Flirty it is, and at fifty-three we’re good with the crew neckline, the below-the-knee length, and the A-line skirt shape. Ease over fitted for the win, at least this time around here at every day dress.

xoxo

really looking forward to getting back in the groove….

gone fishing

 

Normally we’re checked out in July and/or August, this year it’s June. Big at-home shindig late summer, so oldest daughter/bride to be headed to Wyoming, and I did Food & Wine Classic in Aspen CO, thank you Jackie, than met husband for more wine in CA.

When home Wednesday it will be head down, all systems go. 200+ for dinner and dancIng in the back yard is a big lift, so, for the time being we’ve gone fishing.

xoxo, always, every day dress.