happy friday gang! this week has been all about what to wear on a beach vacation. we have really enjoyed our time on Tybee Island this week; i hope you’ve enjoyed the sights with us in this week’s posts. today i have an outfit that would be perfect at home, or on a beach vacation! a refreshing red wine spritz is our cocktail today, and we have an easy riff on lasagna with a fun zucchini lasagna appetizer.
fresh and flirty outfit of the day
when it comes to fresh and flirty skirts for summer, J.Crew is my first stop. this white eyelet peasant-style midi skirt has a blue embroidered elastic waistband and adorable blue pompons bordering the ruffle hem. this skirt is flirty, fresh and fun!
pairing it with a simple button down keeps the focus on the details of the skirt, while also lending a little sophistication to the ensemble. tying my button down at the waist keeps it from being too stuffy with the boho flirtiness of the skirt.
this ootd is not at all fussy. the extra details on the waistband, hem, and the flower eyelets on the skirt add just the right amount of fresh and flirty for summer. while the crisp button-down grounds the outfit.
what shoes to pair with this outfit? why, metallic flats of course! these metallic flats have been on style repeat all summer, as i’m sure you’ve noticed! they really have been my go-to sandals this summer. similar metallic sandals here, here, here.
easy lasagna zucchini cups
zucchini subbing in for noodles is something we are all familiar with. we’ve done zoodles and lasagna roll-ups here before and today we’re taking the idea to an appetizer format with lasagna zucchini cups.
lasagna zucchini cups
- 2-3 zucchini
- 1/2 lb ground beef or sausage
- 1 25 oz jar of tomato sauce
- 1/2 cup ricotta
- 1/2 cup shredded mozzarella
- 1/4 cup grated parmesan
Preheat oven to 350°. Grease a baking sheet with cooking spray or olive oil.
In a large skillet over medium heat, heat oil. Add ground beef, breaking up the meat with a wooden spoon. cook until the beef is no longer pink, around 6 minutes. Drain fat. Add tomato sauce and bring mixture to a simmer. Cook for 5 minutes then stir in ricotta and remove from heat.
Cut zucchini crosswise into 2"-3" pieces. Using a half teaspoon, scoop out zucchini flesh to create wells. Transfer to prepared baking sheet and fill with meat mixture. Top with mozzarella and Parmesan and bake until the cheese has melted and the zucchini is tender, 20 to 25 minutes.
refreshing berry wine spritz
i prefer red wine over white and this red wine cocktail is a refreshing way to enjoy red wine in the heat of the day. frozen blueberries are a fresh and cool addition to the wine and berry-flavored soda water.
red wine berry spritzer
- 1 part red wine, like merlot
- 2 parts berry-flavored La Croix sparkling water
- frozen blueberries or raspberries
Add frozen berries to bottom of glass and smash with the back of a wooden spoon. Add ice, pour wine, then sparkling water and give it a little stir.
fridays with oscar
all right, gang, before we say goodbye today i wanted to share that while i have been enjoying my vacation on Tybee Island several readers have alerted me that there are Instagram accounts and Google Hangouts impersonating Style at a Certain Age and or Beth Djalali. there is only one official @styleatacertainage Instagram account so please be wary and report the fake accounts if you come across them. this account never has nor will ever in the future solicit $$. that is all.
we’ve come to the end of another fridays with oscar. and we close a week of beachy vacation outfits. i hope you’ve enjoyed this week with us on Tybee Island. i have to say it was a much-needed respite after what has seemed like the longest year in history. stay tuned to the blog as we wind down the last weeks of summer and begin preparations for fall. with new home decor, new fall fashion and so much more! oscar, ollie and i wish all of you a wonderful weekend!