I am a guest blogger on 58daydreams today! My name is Sara Sekhmet. I hope you enjoy my article 🙂
You can find me at http://www.facebook.com/saraa.sekhmet
There’s a chill in the air, fall has arrived! The leaves are changing and so are the styles. The overall goal of transitioning is to bring in more Autumnal colors and to incorporate fall pieces as the weather cools, eventually shifting to all over cozy outfits. It’s best to prepare for both heat and cold since they can often occur within the same week or day! Here’s some inspiration for bringing some of both seasons into your outfits.
Let’s talk about color. The only “rule” (and I use that term loosely) to follow with summer to fall color is to look for warm colors. Light colors aren’t necessarily anti-fall! For example, use cream or ivory instead of white, or a dusty rose pink instead of hot pink or neon.
Don’t put away shorts and short skirts just yet! They’re super versatile and can be incorporated into your year-round wardrobe. To cozy them up, take advantage of tights and tall socks.
Cardigans are fantastic for the changing weather. Layer up to be prepared for whatever Mother Nature is feeling!
Crop tops have been reincarnated as cozy autumn sweaters! These are perfect for when it’s not terribly cold out yet, I think they look fantastic with a snuggly-fitting pair of pants! To get more use out of your summer crops, keep the color guidelines in mind and layer with cardigans and maybe even a scarf!
This is by far my #1, most favorite perfume ever! Every time I smell this it reminds me of Paris! Get on board with this fantastic aroma that will instantly make you happy!!
Life is good, smell amazing
Goodness indeed! The end of summer doesn’t mean no more salad. This salad has a delicious combination of sweet, nutty and flavorful ingredients.
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*1 chopped semi-firm avocado
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.
Life is good, eat more salad
Cheesy Vegetable Chowder
2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
1 celery stick, finely chopped
1 Tablespoon minced garlic
4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup cheddar cheese
2 cups uncooked broccoli
Super yummy during colder weather, or anytime really!! If you don’t like goat cheese, simply substitute for your favorite cheese.
Apple Bacon Stuffed Sweet Potatoes
Yield: serves 4 or 8, if you cut the potatoes in half
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: about 1.5 hours
4 large sweet potatoes, mostly fat and round
3 slices bacon, chopped
2 honey crisp apples, diced
3 tablespoons freshly chopped sage
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
4 ounces goat cheese
Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
While potatoes are baking, heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff.
Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!