Blackberry Muffins
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Wednesday: My Kind of Naked Dress
WEARING: FOREVER 21 CONTEMPORARY HALTER NUDE DRESS | EXPRESS BRACELET
Good morning! Can you believe we're nearing the end of August?! This entire summer I've been wearing this dress from Forever 21. It's been constant. I love how the color accentuates my tanned skin and the highlights in my hair. And the detail in the back with the zipper is super fun and clean. I like to mix things up in my closet, but 'less is more' is key to me. I like the basics. And like any true New Yorker, I f*%k)@! LOVE BLACK. But only so much. I can get tired of it from time to time, so I mix in some white, grey, and nude tones like this halter dress. Of course I can't forget my obsession for denim, suede and (duh) leather.
I know I won't be able to wear this dress for that much longer, so I decided to do a mini self-portrait session with it before the season changes! I'm kind of looking forward to it, but don't tell anyone. Shh! ;)
LOVE & XX'S,
FOLLOW MAQ + SUZ
Monday: Hot Child in the City
It's Monday! Hope you all had a nice weekend. I just got a new denim vest from Express that's definitely chasing away those Monday blues. Isn't it lovely? You can pretty much put it with any outfit, I love its versatility! Even though it's going to be a scorcher here today (we're reaching what will feel like 105°F), I've never been a big fan of wearing sandals while running around the mean streets of New York City. When it gets this hot out, the grit and grime of this town is just gross. The idea of who knows what getting on my feet is not a pleasantry in my mind. These pair from Aldo's are my go-to boots for all seasons. I love the gold plates on the heels and the studded design. The best part? They're actually comfortable! I do a lot of walking in this town so I've never been the type to wear 5-inch heels while doing so. Why take a cab when you can watch the world go by at your pace? I really do enjoy taking time out of my day for a good, long walk with the pooch. It helps clear my head and it's time with my favorite buddy. We always have such a good time, no matter what it is we're doing. :)
Today's Monday Suzism is brought to you by Kurt Vonnegut. A little motivation to help you start off to a great week!
It's going to be hot, I can already feel it! Ick! Try to keep cool, stay hydrated and get those hats and sunscreen out! Have a good one!
LOVE & XX'S,
FOLLOW MAQ + SUZ
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Sunday's Are Just Peachy
“You can be the ripest, juiciest peach in the world, and there’s still going to be somebody who hates peaches.”
G'morning! Before peach season is over, I'm trying to eat as many as I possibly can. Clearly I'm an avid fan—they're quite possibly my favorite fruit. So, I wanted to bring you a yummy recipe for your Sunday! Don't like peaches? (In which case, you and I can't be friends. Just kidding!) You can easily substitute with a different kind of fruit, such as apricot, raspberry, cherry, etc.
While baking this, the smell in your entire apartment will be sublime. I guess you can take the girl out of the Midwest but you can't take the Midwest out of the girl! Alright, I'm running back to bed with the hubby for massive cudding, coffee-sipping and NYT's + Fall fashion reading. And of course, nomming down on this delicious summery crisp!
Happy Sunday! Catch you all tomorrow!
FRESH PEACH CRISP
INGREDIENTS
- 6 cups fresh peaches, peeled, pitted, and sliced – about 6-7 peaches
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 3 tablespoons sugar 1 cup + 3 tablespoons flour
- 1 cup old fashioned oats 1 cup brown sugar
- 1 cup butter, cold, cut into cubes
DIRECTIONS
- Pre-heat your oven to 350 degrees.
- Grease a 9×13 inch casserole dish.
- In a large bowl, toss peaches with cinnamon, vanilla, 3 tablespoons sugar and 3 tablespoons flour. Pour the peaches into the greased casserole dish.
- In a separate large bowl, combine 1 cup flour with old fashioned oats, and brown sugar. Cut in butter until you have a crumbly consistency.
- Pour the crumbly topping on top of the peaches.
- Bake in the oven, uncovered for 45-50 minutes.
- *Notes: Some of you think there's too much butter? If so, feel free to reduce the amount to 1/2 cup like I did. As much as I love butter, I wanted to cut it in half since I overloaded on a grilled porterhouse steak last night with some shallot + parsley butter on top. Yes, I'm still dreaming about that steak. I might have to do one later this week! Anyway, if you want your Fresh Peach Crisp to be extra crisp, bake for 5-10 minutes longer, making sure to keep a close eye on it. I personally love the end result using a full cup of butter.
LOVE & XX'S,
FOLLOW MAQ + SUZ
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Friday: Green Dragon Shrimp
TGIF! Today's blog is all about my home cooking! Yesterday on Pinterest I saw a recipe from ABC'S, The Chew. It's from Chef Josh Capon. I love to cook and this was a grill recipe to die for. I've been wanting to grill the crap out of something (since summer is coming to an end soon... NO!), so off I went in search of the perfect grill pan and voila! I love the freshness, the pop of color and most especially the taste of this dish! It was incredibly delicious! And might I mention that grilled pineapple is one of my most favorite things ever?! The touch of smoky flavor really brings out the sweetness of the pineapple, making it a killer twist on the traditional pico de gallo. The shrimp is a bit spicy from the jalapeños, so if you're not big on hot, I'd opt them out if want to try making this.
You can find the recipe and all its directions below. Super easy and fun! Have a great weekend!
Green Dragon Shrimp Skewers with Grilled Pineapple Pico de Gallo
- 1 cup cilantro leaves
- 1 jalapeno (seeded)
- 5 scallions
- 4 ounces fresh ginger
- 1/2 cup extra virgin olive oil
- 1 pound 16/20 shrimp (peeled and deveined)
- kosher salt and freshly ground black pepper
- lime (cut into wedges, to serve)
- lemon (cut into wedges, to serve)
- Grilled Pineapple Pico de Gallo
- 2 cups diced grilled pineapple
- 1 jalapeno (seeded and diced)
- 1 cup diced tomato (seeded)
- 1 cup diced red onion
- 2 tablespoons chopped cilantro
- 1 lemon (juiced)
- 1 orange (juiced)
- kosher salt and freshly ground black pepper
- To a blender, add cilantro, jalapeno, scallions, ginger and olive oil and puree until smooth.
- Toss shrimp in marinade and place on skewers. Place in the refrigerator or freezer until ready to use.
- Preheat grill or grill pan to medium heat.
- Season the shrimp with salt and pepper. Place on grill and cook 2-3 minutes per side, until cooked through.
- Serve grilled shrimp skewers with grilled pineapple pico de gallo and fresh lemon and lime wedge.
- For the Grilled Pineapple Pico de Gallo: mix all ingredients together and reserve in refrigerator until ready to use.
- Tip: if you're making this recipe for a group, marinate the shrimp and make the pico de gallo ahead of time! Grill shrimp just before serving.
