well, gang, another friday is here, and with sunny skies here in Athens, i’m looking forward to enjoying the patio updates we have been working on the last few weeks. today’s post is all about the meat lover’s in your life. (including… woof woof.) we have a wilted kale salad with peppery flank steak and a fun twist on a margarita on the menu, so pull up a chair, fix yourself a drink and enjoy the day with us!
today’s outfit is all about casual comfort. favorite outfits are like comfort food to me and y’all know i love a graphic tee! a few weeks ago, i wrote about how to style a graphic tee. this graphic tee (old similar here) sets the stage with its pink elephants. but i like to elevate my look by pairing it with something like a blazer or cardigan. so today i couldn’t resist pairing it with a navy sweater blazer (old similar here) with pink piping.
straight leg jeans (old similar here) are perfect for a relaxed look and feel. sneakers complete my casual outfit today, but you could pair this outfit with loafers, ballet flats…it’s a very versatile outfit.
if you’ve been with me on the blog for any length of time, you know i love a margarita. this recipe calls for Midori, which is a melon-flavored liqueur. it has an electric green hue which looks fun and spring-y. the Midori is not overwhelmingly sweet and the melon flavor doesn’t overpower the drink, you still have your sour notes from the lime and the bite of the tequila – don’t forget the salted rim!
combine ingredients in a cocktail shaker and shake with ice. pour into ice filled, salt rimmed glasses.
this might just be the easiest, fancy-feeling meal you can whip up! adding perfectly cooked steak slices to any salad elevates it to a main course. whether it’s for lunch or dinner, this is one satisfying salad not loaded with dressing or extras, it’s just the basics.
Preheat oven to 425°. Chop kale. Sprinkle steaks with salt and pepper. Cook steaks in hot oil in a large skillet over medium-high heat 3 minutes on each side. Place on a wire rack in a jelly-roll pan, and bake 6 minutes.
Meanwhile, wipe skillet clean, and melt butter over medium-high heat. Add onion, and sauté 5 minutes or until tender.
Remove steaks from oven, and loosely cover with foil to keep warm. Add kale to onion mixture, and cook, stirring constantly, 5 minutes or until kale is wilted. Stir in vinegar and honey; season with salt and pepper. Serve with sliced steak
thank you for stopping by today, everyone. we have another weekend ahead of us and as spring is in full swing, i hope you have a chance to get out there and enjoy it. oscar, ollie, pax, and i wish each of you a lovely weekend.
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.
She’s 46, 5’0, and a petite 0/XS.
Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.