Happy Friday, ladies! Hard to believe Halloween is over and November is officially here. I mean, seriously, where has 2022 gone? Feels like yesterday we were talking about color palettes for Spring. And now suddenly we're in the midst of the holiday season? Although I'm not in Athens today, the city is ablaze with beautiful autumn colors. Temps are hanging out in the mid-60s and low 70s; and the dawgs have got a big, big game with Tenessee this weekend.
To bring in the weekend, I've got a comfy classic sweater from a retailer I don't feature often. And because it's Friday, you know I'm sharing a delicious cocktail and an easy recipe with classic fall flavors. So, let's get right to it.
Today, I'm featuring a comfy classic sweater for the weekend
The outfit is modeled, and I pulled together 2 alternates
Everything is shoppable via a text or image widget
And because it's Friday, I've got a cocktail and delicious recipe for you
Today, I'm featuring a mini marina sweater from La Ligne. I'm not wearing the classic Breton colors today---white and navy---although they do stock it. Instead, I went with navy and poppy. Paired with ankle jeans and loafers, this comfy classic sweater is perfect for the weekend.
1 1/2 ounces Bourbon or Rye
1 ounce Campari
1 Ounce Sweet Vermouth
Garnish with an orange peel
Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain over ice into a rocks glass.
Garnish with an orange peel.
2 (9-oz.) packages refrigerated butternut squash ravioli (I get this at Trader Joe’s)
2 tablespoons Spectrum® brand Organic Extra Virgin Mediterranean Olive Oil (+ extra for drizzle)
6–8 fresh sage leaves
2 tablespoons butter
2 teaspoons minced garlic
2 tablespoons flour
1 cup half and half
2 cups chicken broth
1 cup shredded Parmesan cheese
1 cup canned pumpkin puree
1/4 cup minced fresh parsley
2 teaspoons minced fresh sage
1/4 teaspoon ground nutmeg
1/4 – 1/2 teaspoon of pumpkin pie spice
salt and pepper to taste (start with 1/4 teaspoon of each and taste to see if you need more)
1/4 cup each; crumbled goat cheese, dried cranberries, toasted pine nuts and pecans for topping
Heat oil in a large pan over medium-high heat. When oil is hot, reduce to medium heat and add sage leaves. Fry just until oil stops bubbling around leaves, 10 to 15 seconds (try not to let them brown), then remove carefully with tongs and set aside to drain paper towels.
Add butter to the pan and melt over medium heat. Then add garlic and saute it start to turn yellowish. Add flour and whisk until smooth. Cook over medium-low heat, whisking frequently, for 3–5 minutes, or until bubbly and fragrant.
Next, add half and half and 1 cup of chicken broth. Whisk until combined and add pumpkin, Parmesan, minced parsley, minced sage, nutmeg, and pumpkin pie spice. Simmer uncovered for 10-15 minutes stirring occasionally. Use the remaining cup of chicken broth to thin sauce as needed (I ended up using all of the remaining cup, by adding a little at a time).
While sauce is simmering cook ravioli according to package directions.
Drain ravioli and gently stir into sauce.
Yesterday, I shared some of my favorite fall outfits from years past. Click the title or image below to read the article.
Great weekend look. Go Dawgs🖤❤
Love your hair. You always come back to a shorter style which I think is so flattering on you!
Enjoy your weekend!!
I just have the sides tucked behind my ears and the front pushed back.
Quite a versatile style ❣
Happy Friday, Beth & Oscar!!
Love this sweater … and will try your recipes (TJ butternut squash looks amazing).
ENJOY Paris!
Love your outfit, house, nails, and of course..Oscar!!
Thanks for including what your temps are ….I always find it interesting when it’s about the same temp up North!! Have a great time in Paris❤️