summer fun calls for a cute ootd with a classic summer blazer. happy memorial day weekend y’all! it’s finally here, the official kickoff for summer. not sure if i’m ready for the ninety-degree heat that’s arrived, but that’s here too. i shan’t complain. last week we saw summer-like days in the seventies with no humidity. perfection! it was mother nature’s last hurrah. now it’s time to sizzle.
last week i modeled for our local Talbots store. a Talbots stylist came to town to dish up a few stylish tips and tricks. so a fashion show was in order. one of the outfits i wore stole my heart (and my pocketbook) due to a classic summer blazer. today’s the day to share it with you. of course, oscar is on deck to usher in the weekend. and we didn’t forget to rustle up some grub along with a refreshing pitcher of sangria.
if you are looking for one classic summer blazer that will serve you well this white linen blazer fits the bill. dress it up with a tweed dress and kitten heels. or dress it down with drawstring shorts, split neck top, and seersucker sandals. of course, white goes with everything. but this little number comes in island turquoise and flax.
here’s a tip i learned at the fashion show. pin a brooch on your blazer pocket instead of your lapel. i liked it. i really liked it. so i pinned my brooch (similar here) on the flap pocket. have fun with the placement. feel free to position it lower.
there’s a little red, white, and blue going on with our memorial day tablescape.
a refreshing pitcher of sangria was in order. this simple recipe makes a big batch that’s chock full of fruit and mint.
- 1 1/2 cups fresh strawberries, sliced
- 1 cup raspberries, fresh or frozen
- 1 cup blueberries, fresh or frozen
- 1 (750 ml) bottle Pink Moscato wine
- 1/2 cup Grand Marnier (or orange liqueur)
- 1 cup sparkling water
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- fresh mint, for garnish
- In a large pitcher combine berries, wine, orange liqueur, sparking water, lemon juice, and lime juice.
- Stir to combine.
- Chill for 1 hour to let flavors mingle.
- Serve in ice filled wine glasses with a sprig of mint for garnish.
crab cake burgers are on the menu this week. this recipe is full of crabmeat rather than breadcrumbs. it’s tasty not doughy. serve it on a bun or salad greens. either way, this recipe is a keeper.
- 1 pound crabmeat
- 1 egg, lightly beaten
- ½ cup Panko breadcrumbs
- ¼ cup light mayonnaise
- 2 tablespoons minced chives
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon celery seed
- 1 teaspoon onion powder
- ¼ teaspoon freshly ground pepper
- 4 dashes hot sauce
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons unsalted butter
- Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl.
- Form into 6 patties.
- Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming.
- Cook the patties until golden brown, about 4 minutes per side.
who’s ready for a three-day weekend? then let’s get this party started. oscar and i wish each of you a lovely weekend.