ps… hey my lovely IT gals, if you’re receiving Haven Street’s StyleIT Insider newsletter, you should’ve received an update about this fall’s StyleME challenge with EARLY ACCESS! This season’s StyleME session will open to everyone on the 15th, but if you’re an IT gal, you’ll get a bonus… so become an IT gal today!
Category: casual
Casually Outfitted
Speaking of that… the doors to the spring Style Me session are now open! Go here for more info and get registered before the doors close.
For today’s look, I’m keeping casually outfitted and spring ready by styling neutrals {yes, leopard is a neutral} with a pop of perfect blush pink.
What’s your go-to color for spring?
http://widget.shopstyle.com/widget?pid=uid2529-25378273-21&faveList=44564163&width=6&height=1&layouttype=0&border=0&footer=0
When the Days are Cold
Weekend Casual Vibes
4th of July Casual
4th of July Casual
Love All Trust a Few Do Wrong To None…
I got a girl’s night out last week with a dear friend who is moving {insert super sad face} and this has to be one of my favorite casual looks…
f21 graphic tee {also seen here} // boyfriend jeans // f21 statement necklace {similar} // target tote {love this} // qupid booties c/o zoo shoo {SALE!}
Also! I posted about a recipe on Instagram/Twitter last week and got a bunch of emails asking for it… It’s not really my recipe, I got it off Pinterest, but here it is for those of you who asked:
- 2 cloves garlic, grated with a microplane (or minced)
- 1/3 cup honey
- 1/2 cup porter or stout beer
- 1 tsp red pepper flakes
- ½ tsp Dijon mustard
- ¼ cup soy sauce
- ¼ tsp pepper
- 1 tbs olive oil
- ¼ cup chopped shallots (about 1 medium shallot)
- 6 boneless skinless chicken thigh fillets, cut into cubes
- oil for the grill
- Chopped cilantro for garnish (optional)
- In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes, refrigerate for 1 hour and up to overnight.
- Remove the chicken from marinade (reserve the marinade) thread the chicken through wooden skewers.
- In a pot over medium high heat, add the olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes.
- Preheat grill to medium high.
- Brush the grill lightly with oil.
- Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4 minutes until cooked through, about 10 minutes.
- Sprinkle with chopped cilantro prior to serving.
- Preheat the oven to 400. Place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze. Roast at 400 for 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through.
- Sprinkle with chopped cilantro prior to serving.
Love All Trust a Few Do Wrong To None…
I got a girl’s night out last week with a dear friend who is moving {insert super sad face} and this has to be one of my favorite casual looks…
f21 graphic tee {also seen here} // boyfriend jeans // f21 statement necklace {similar} // target tote {love this} // qupid booties c/o zoo shoo {SALE!}
Also! I posted about a recipe on Instagram/Twitter last week and got a bunch of emails asking for it… It’s not really my recipe, I got it off Pinterest, but here it is for those of you who asked:
- 2 cloves garlic, grated with a microplane (or minced)
- 1/3 cup honey
- 1/2 cup porter or stout beer
- 1 tsp red pepper flakes
- ½ tsp Dijon mustard
- ¼ cup soy sauce
- ¼ tsp pepper
- 1 tbs olive oil
- ¼ cup chopped shallots (about 1 medium shallot)
- 6 boneless skinless chicken thigh fillets, cut into cubes
- oil for the grill
- Chopped cilantro for garnish (optional)
- In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes, refrigerate for 1 hour and up to overnight.
- Remove the chicken from marinade (reserve the marinade) thread the chicken through wooden skewers.
- In a pot over medium high heat, add the olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes.
- Preheat grill to medium high.
- Brush the grill lightly with oil.
- Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4 minutes until cooked through, about 10 minutes.
- Sprinkle with chopped cilantro prior to serving.
- Preheat the oven to 400. Place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze. Roast at 400 for 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through.
- Sprinkle with chopped cilantro prior to serving.
To the Maxi
F21 maxi // old Express cardi {similar} // F21 Beatles tee // converse // angle clothing leaf cuff {not online; similar} // kitsylane feather bangle {sold out; similar} // asos rings
To the Maxi
F21 maxi // old Express cardi {similar} // F21 Beatles tee // converse // angle clothing leaf cuff {not online; similar} // kitsylane feather bangle {sold out; similar} // asos rings