The L.L Bean Boat Tote is a long-time classic, as are Deviled Eggs.Continue reading
Breakfast in bed for Elizabeth.Continue reading
I cut back three pots of basil to make a double batch of pesto for the freezer.Continue reading
white denim, suede boots, striped tee and a great crewneck keep things easyContinue reading
Our team is rounding in the fall winter 18 fashion season while feverishly prepping to enjoy all holiday gatherings and the ringing in of the new year. Everyone is on the go go – shopping, cleaning, cooking, baking, decorating, travel, getting kids home from school, work work work. Doing all this stuff requires clothing (optional?), and sometimes it’s best to keep it tight.
A capsule wardrobe is a collection of a few essential items of clothing that can be worn over and over. The term capsule wardrobe was coined by Susie Faux, owner of the London boutique ‘Wardrobe’, in the 1970’s. Donna Karan popularized it here in the 80’s by releasing a capsule collection of seven interchangeable work-wear pieces. While not shiny or colorful, the concept works. You can always mix in a few trend pieces.
You know we love black, so here are a few of our current picks for this busy, challenging, and most wonderful time of the year, eye roll.
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.
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?
To cap off summer shenanigans, thank goodness as it’s been a long one, husband and I did a two-day getaway at The Red Horse Inn before hitting Greenville SC for Furman University family weekend.
we stopped at a small Amish store and bought ham off the bone, hot pepper cheese, a jar of mustard and mayonnaise and a loaf of bread
Hiking the foothills of the Blue Ride Mountains and making grilled ham and cheese sandwiches in the petite cabin kitchen were the activities, perfect. The new terrace of the main house was a great spot for a glass of wine or two.
denim shirt with wide legged navy pant
new season square toe lace up boot, a season or so ago bag
Yeah, we’ve been out for a while, and looking to get back in. Two life changes, a marriage and somewhat of an empty nest after sending youngest of six off to Providence College this fall and just gotta say the tank feels low. Things that got us going like writing, and cooking, and even dressing haven’t had the same pull. That’s a problem, as we named this site every day dress, not only to talk about clothes, but more about the idea of getting up, showing up, taking risks and putting yourself out there, and to perhaps help inspire a few women to do maybe a little of the same.
Simply putting this post up on this first day of October feels awkward, as we’ve fallen off the habit, kind of like the first day of school or the first day back at the gym after a too long hiatus. We know we like it, and that it’s good for us, it’s just that we’re out of the routine.
In talking with a client today she reminded me that research suggests it takes thirty days of regularly doing ‘a thing’ to make ‘a habit’. So here we are, with an awkward feeling post, hoping to get back to regularly writing, cooking, dressing.
All I can say is every day dress. xoxo
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
We’ve been moving 5th child into university the past few days, and we’re all lingering about, hanging on, fading summer. She opted out of her dorm room last night, and we we’re three in a bed, priceless.
It’s been a summer for the record books, husband and I basically checked out of professional life for two straight months, (him, not so much, me, 100%), and late this afternoon we fly home.
dress | Worth New York
Tomorrow first thing I’m back into styling, and I’m going in cold. Simply gonna jump, no time for slow immersion, stunning new fall clothes arriving overnight air to studio, and late afternoon client appointments.
Thank you, Michele, for reaching out and inviting us to visit and reminding me how lucky we are to dress amazing women in beautiful clothing.
Every day dress, fading summer all around.