Saturday, January 28, 2017

STYLE SATURDAYS: Mark Family Pictures

Mark Family Pictures

Above is the board I put together for the Mark's (of Erica Mark Photography) Christmas Card pictures.   We both have three kids and two adults in our family so I know how hard it can be to coordinate outfits for family pictures. Their pictures turned out beautiful! Check them out below to see how my boards turn out "in real life".

Pictures by Chelsea Mowery

Friday, January 20, 2017

FOODIE FRIDAYS: Thai Beef Noodle Soup

2 tbsp olive oil
1 1/2 lbs shaved beef
8-9 cups of low-sodium beef broth
2 inches peeled fresh ginger, grated
4 cloves of garlic, grated
4 tbsp soy sauce
4 tbsp rice vinegar
4 tbsp chili paste
1 cup shredded carrots
1 cup shredded cabbage
3/4 cup green onions, diced
1 1/2 cups rice noodles (soaked in hot water for 5 mins and rinsed under cold water for 1 min)
 juice from 3 limes

Heat olive oil over medium-high heat.  Add beef.  Brown slightly.  Meat should still be slightly pink. Remove and set aside.  Add broth, ginger, garlic, soy sauce, rice vinegar and chili paste.  Simmer for 10-15 minutes.   Add carrots, cabbage and onions.  Simmer for 10-15 minutes or until veggies have softened.  Add noodles and beef.  Simmer for 10 more minute or until beef has finished cooking.  Add fresh lime juice and salt to taste.  Serve in individual bowls and garnish with your choice of toppings.
chopped, unsalted peanuts
diced green onions
bean sprouts

Hope you enjoy!

Sunday, January 8, 2017

VEGAS 2016

I'm super behind on vacation recaps, styling posts and recipes.... I'll say I'm going to try to do better this year.... but we'll see if that actually happens.  
Three days after Christmas, Allen and I headed out to Las Vegas.  It's become an annual trip for us the past four years or so.  This year we had some good friends that joined us so it was that much more fun!  
I get the question all the time... "What should I wear in Vegas?" so here you go... During the day in Vegas you will see all kinds.  You will see people decked out as though they were headed to a club in their bodycon dresses and 5 inch heels at 9am.  Then you will see people that probably (literally) rolled out of bed and headed to the poker tables in their pajamas. Then there's me.  I dress pretty much like I would here...casual and comfortable.

 Sweatshirt (from Sloan in Charlotte)
Black Leggings
Mou Boots  (Mine are from Sloan in Charlotte)
And of course no trip would be complete without an amazing concert from this guy! Enjoy the close-up ;-)

Friday, January 6, 2017


This soup is so hearty.  It is perfect for the winter and the snow days coming up.  It really warms you from the inside out.  Serve it with  some toasted parmesan bread (literally just sliced french bread, grated parm and oregano, toasted) on the side.  My kids loved sopping up the extra broth with their bread!
2 tbsp olive oil
1/2 lb pancetta, diced
1 medium yellow onion, diced
1 cup of carrots, diced
3/4 cup celery, diced
2 garlic cloves, minced
2 cans of diced tomatoes
2 sprigs of rosemary
8-9 cups beef broth, divided 1/2 cup set aside
2 cans cannellini beans, rinsed and drained AND divided 1/2 cup set aside
8 oz of short pasta, of choice, cooked
1 lb Swiss chard, stems removed, chopped
1/2 cup grated parmesan cheese
Salt & pepper, to taste

In large creuset pot, heat olive oil over medium heat.  Add pancetta.  Cook until crispy.  Remove pancetta with slotted spoon and set on a plate lined with paper towels to soak up the excess grease. Cook onions, carrots and celery until softened.  Add garlic.  Cook 1-2 minutes.  Stir in tomatoes, beans, rosemary and beef broth.  Cook for 15-20 minutes stirring occasionally over low heat. In a blender, puree the 1/2 cup of beans and 1/2 cup of beef broth set aside.  Add to soup.  Add cooked pasta, parmesan and Swiss chard to soup.  Cook until Swiss chard is wilted. Pull out and toss rosemary stems (leaves will have fallen out into soup).  Add pancetta, salt and pepper.  Stir until combined and flavors are mixed well.

Stay Warm!