chartreuse obsession

Is it me or did the weather transition from summer to fall literally overnight? No complaints here though because I’ve had this chartreuse trench sitting in my closet for over a month now, just waiting for temps to cool down enough for me to actually wear it. And goodness was it worth the wait– this is by far my favorite piece in my closet right now! Although it’s been dreary almost all week long, this little treasure has been my sunshine on a cloudy day.. or rather days, considering I’ve worn it every gloomy day this week.



zara trench | h&m boxy top | levis jeans | f21 shoes | bauble boutique necklaces (here & here)

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district of columbia

Here’s hoping that the next time I’m in D.C. I run into Olivia Pope.


white house black market blouse | zara palazzo pants | ysl bag | akhira pearl bracelet

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eggs in a (hash brown) nest

I don’t like eggs. There, I said it. But just because I don’t like eggs, doesn’t mean I don’t cook them all the time, because I’m married to a man who loves breakfast and brunch foods. For yesterday’s Sunday brunch, I wanted to make something a little different than the usual omelette or frittata so I decided to take my favorite breakfast item, hash browns, and my husbands favorite, eggs, and marry the two together by baking eggs into a nest of hash browns.

This was my first time making this cutesy dish and I’ll be honest, I wasn’t sure how I was going to like it (I was even prepared to make something else for myself in case I didn’t) but the crispy potato hash combined with pepper jack cheesy goodness and a perfectly runny yolk was just absolutely mouthwateringly delicious. So trust me, if a girl who doesn’t even like eggs is saying this was freaking delicious.. then you KNOW you have to try it.

Ingredients:

- shredded potatoes
- eggs
- olive oil cooking spray
- pepper jack cheese
- a diced jalapeno
- diced sweet peppers
- chopped green onions
- crushed red pepper
- salt & pepper to taste

Begin by pre-heating your oven to 350 degrees. Take a cupcake tray and spray each tin with cooking spray and then load the shredded potatoes into each tin forming a nest shape– they shrink when they bake so be sure to go higher than the edges of the tray. Spray the tops of the hash brown nest with a little more cooking spray and season with salt and black pepper. Place in the oven and bake until golden brown and crispy. Add your pepper jack cheese and jalapenos onto the bottom of the hash brown nest just before cracking an egg into each little nest. Place tray back into the oven and bake until the whites of the eggs are no longer transparent. Sprinkle with a little more salt and pepper and top off with crushed red pepper, diced sweet peppers, and chopped green onions. Enjoy! Xo

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sequins and sparkles… it’s The Annie.

So remember the wedding in Boston I mentioned in my last blog post? Well, the outfit I wore to the main event garnered so many compliments– probably the most ever on any outfit I’ve ever worn (ZERO EXAGGERATION, by the way) that I decided it definitely deserved it’s own blog post even though I normally don’t post eastern wear on here.

My gorgeous namesake gown, “The Annie” (if you’re wondering, YES! it was totally named after me– eeek!) was designed by local Chicago designer turned friend, Subeena Z. From the stunning deep navy color to the high side slit– which I had altered to be even higher so I could channel my inner Jolie, of course– the dress exuded an effortless elegance with a hint of edge. I honestly wish you could see this evening gown in person because pictures absolutely do not do it justice.. the sparkle from the sequins is just out of this world!

I could seriously go on and on about how much I love this gown, but judging by the outpour of compliments and detail inquiries I received on my instagram after posting a picture where you couldn’t even see the full outfit, this gown speaks for itself.

For pricing and further inquiries you can contact Subeena Z via email at SubeenaZ@gmail.com.

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on the boston harbor

We were in Boston a couple weeks ago for a friend’s wedding and although the weekend was pretty jam packed with events, I still wanted to make sure we were able to squeeze in some touristy fun in the little down time that we had. Luckily, the first time we were in Boston almost a year ago, we managed to knock out pretty much everything on the “things to do in Boston” list but I still really wanted to check out the Boston harbor. So we spent Saturday afternoon at the harbor and figured it’d be fun to go on the whale watching cruise since we normally don’t do activities like that, but after waiting almost thirty minutes it wasn’t until we asked for a refund that they told us they were having delays because of a surprise inspection. I was annoyed at the precious time that was wasted but while we were waiting we managed to take some blog pictures and eat amazing lobster rolls, so I suppose not all was lost.


h&m jacket | cotton on striped tee | h&m pants | zara shoes | zara clutch

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fresh berry cheesecake tartlets

I’ll go ahead and admit it.. I’m a fan of any recipe that is simple enough to whip up in a moment’s notice but still super effective in delivering the “wow” factor. And guess what? These cheesecake tartlets are exactly that kind of recipe. The sugary cookie crust was created by pressing cookie dough into the mini heart shaped tartlet pan and the rich cheesecake filling is no bake, which means it’s extremely easy to make and the only skill it really requires is measuring and mixing– trust me it looks a lot more difficult than it actually is!

Ingredients:

1 roll of sugar cookie dough
1 8oz block of cream cheese, softened
2 tbsp. vanilla extract
1/4 cup confectioners sugar (plus a little extra for dusting)
zest from one whole orange
diced strawberries
blueberries

Directions:

1. Cut sugar cookie roll into one inch slices, press evenly into a greased tartlet pan and bake until golden brown
2. While the cookie shells cool, make the cheesecake filling by combining the cream cheese, vanilla extract, confectioners sugar, and orange zest in a medium bowl and mixing it until it is smooth
3. Pipe the cheesecake filling into each cooled tartlet shell
4. Top with diced strawberries and blueberries and finish off by dusting the tartlets with confectioners sugar

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summer lace

I wore this outfit a couple weeks ago and although it was really hot and humid that day, I was able to keep my cool in this light-as-a-breeze outfit. I normally don’t wear halter tops because I’m just not a fan of the way they look on me and given the open back on this one in particular and the fact that the bottom half is see-through it was honestly too revealing for my taste. But I’m a sucker for anything with lace and the scalloped detailing convinced me to give this top a try and I’m glad I did because this top is just sooo pretty! To keep things covered while preserving the light and airy feel of the halter, I paired it with a white linen blazer, high waisted pants, and wore a nude colored tank underneath so the illusion of skin was still there but without actually showing any and the beautiful effect of the lace detailing remained uninterrupted.







uo top | h&m blazer | f21 pants | f21 shoes | hermes bracelets

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red, white, & blue jeans

When Lupita Nyongo walked the Golden Globe red carpet this past January in that stunning red Ralph Lauren cape and gown number, my jaw (along with every other fashion enthusiast) dropped to the floor. It was just so simple yet so bold– and no one could deny that she stole the show. That’s why when I came across this red cape blazer whilst late night e-shopping I literally squealed for joy and have been in love ever since. Its just so effortlessly chic and has a hint of high fashion regalness that could make anyone feel like a movie star. So although I wasn’t on my way to a red carpet, I decided to wear my newfound love to a pre 4th of July party. Dressing the cape blazer down with jeans and a white tank perfectly fit the occasion and exuded patriotism without being too over the top or tacky.

I’m excited to spend tonight with family, fireworks, and delicious barbecue. How are you spending your 4th of July weekend?

nasty gal cape blazer | h&m jeans | zara shoes| hermes bracelet | h&m clutch

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taste the rainbow

Growing up, Ramadan was always about the food for me. Now I know that sounds very bad, and of course my viewpoints have changed drastically as the years have passed, but let’s face it– food (or lack thereof) does play a special role. There are so many dishes that make me feel nostalgic and will always remind me of Ramadan and honestly, Iftar just wouldn’t taste the same without the samosas, pakoras, patties, and of course fruit chaat (basically, a fruit salad with spices). At my mom’s house, making the fruit chaat was always my duty and I loved it because admittedly I’m a fruit chaat snob and I could make it exactly how I wanted– every fruit cut uniformly and equally in size (who me, have OCD?? noooo..) and keep a light hand on the seasoning thus letting the fruit shine.

Fruit chaat really is super simple to make, actually so simple I was wondering if I should even do this post but I’m very particular about how I make mine (okay, so maybe I can be a *litttttle* OCD about things) and it’s interesting because everyone has their own way of making it, so I wanted to share mine.

What you’ll need:

-a banana
-strawberries
-a peach
-kiwis
-blueberries
-a mango
-freshly squeezed orange juice
-a pinch of salt
-a pinch (or three) of cayenne pepper

Those are pretty much the only fruits I ever put in mine, but of course you can switch it up and add whatever you fancy or whatever is seasonal/available to you. I like to begin making my fruit chaat by dicing the banana into tiny chunks- to the point where it almost looks minced- and then to keep it from oxidizing and yucky looking, I add freshly squeezed orange juice. Continue dicing (uniformly, of course) the rest of the fruit and add it to the bowl and finish it off with a pinch of salt and cayenne pepper– the cayenne adds a delicious and unexpected kick which balances all of the super sweet flavors and gives you that “party in my mouth” kinda feeling without being too overpowering.

And that’s all there is to it! Enjoy! Xo

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