Happy Friday! Red cups are being used at Starbucks, I witnessed my first snow shower while in Chicago last week and I’ve officially moved my summer shoes into the closet – November is here! Hope you are all ready for the sparkle that these next few months will bring … apart from the cold, this is one of my favorite times of the year!
Favorite Dinner Party: A few weeks ago, my mom hosted a CLUE-themed dinner party and she didn’t stop the detail train at any expense! When we arrived we didn’t know what to expect, then we saw this amazing table-scape and knew a fun night was ahead. The menu was amazing, as always, because my mom houses the spirit of every chef inside of her and even surprised us with costumes. The men were Colonel Mustard, Mr. Green and Professor Plum, while the ladies were Ms. Scarlett, Mrs. Peacock and Ms. White. Even Cali had an outfit waiting for her – the police chief of course! So much fun!
Favorite Thing to Look Forward to: Oh I don’t want to wish days away, but I am SO excited for 2015 to roll around so I can use my new Day Designer! If you haven’t checked out Whitney English’s Etsy store while the planners are for sale, do so! I believe they are doing a limited release again on November 24th and they go fast. LOVE.
Favorite Night Out: Girls Night Out of course! Spill the Wine in Uptown hosted a Sip N Shop event this week and it was such a blast. Who doesn’t love to have a glass of wine while nibbling on really good cheese, shopping local boutiques, meeting new people, and laughing hysterically with girlfriends!? Oh yea, and then we even let Kisa Boutique give us temporary tattoos, which made me feel a lot more edgy than I am. HA!
Favorite Recipe: Chicken Teriyaki – serves 2
Ingredients: 3 cleaned and trimmed chicken breasts, diced into quarter-sized cubes, 1 bag of mixed Stir Fry veggies (I love Trader Joe’s kind)), ½ bag frozen broccoli, 1 quarter sized piece of ginger, 1 garlic clove, 1 can (about 1 cup) of 100% pineapple juice and 1/3 c. liquid aminos (coconut or regular), rice or quinoa cooked as desired
Steps: Take a sauce pan and add your pineapple juice, aminos, whole, peeled garlic clove and chunk of peeled ginger. Turn to low and simmer for 15 minutes, stirring every few minutes as it thickens. While that’s cooking, add some coconut or olive oil to another larger pan and cook up your chicken. This will cook fast since they are cut into smaller pieces. Once they are cooked, set aside and make sure there is still about 1-2 tbsp of oil in the pan. Then add your frozen veggies, cover, and sauté on medium for about 10 minutes, or until soft. Once done, remove your garlic and ginger clove and add the sauce and chicken to the veggies. Saute for another 1-2 minutes to combine the flavors. Serve hot by itself or over rice/quiona. Enjoy! (Josh doesn’t love stir fry in general but LOVES this recipe!)
Favorite Package: I came home from Chicago to this amazing package from my friend Natasha. She surprised us with so many great goodies and it was such a kind and generous ‘thank you’ gesture for coordinating the Mug Exchange. She didn’t need to do it at all and I love how delicious my house has been smelling thanks to this candle! Thanks again Natasha!!!
And my dear friend Bridget was cleaning out her Thirty One inventory and sent me over these two beautiful goodies! A new cooler bag and ADORABLE navy and white striped crossbody purse. I LOVE THEM BOTH! B, you’re too good to me!
Favorite Cheerleader: This little Halloween Rah Rah Ruff girl of course! (She had already taken out her pig tails by the time by camera came out. Boo!)
See you on Sunday for a TTC update! Until next time! XOX!