Awake on SALE!!

Have you been thinking about buying Awake for you or for a friend?  

This week Awake is featured on iTunes and you can get it for only $7.99!

Chicken Pesto Pasta

I found this recipe at the Daily Kitchen.  It sounded good but I made it completely my own...

Chicken Pesto Pasta

1 cup fresh basil
1 cup fresh arugula
1 1/2 cup fresh spinach
1/3 cup walnuts
1 tsp lemon juice
1/4 cup olive oil
2 chicken breasts, cooked
1/2 package whole wheat spaghetti noodles

Cook spaghetti according to package.

Combine the basil, arugula, and spinach in a food processor and process.  Add walnuts and lemon juice.  Pulse to combine.  Slowly add olive oil until fully combined.

Drain spaghetti saving 1 cup of the cooking water.   Add pesto to spaghetti until you have the desired amount.  Add cooking water if necessary.  Plate the pesto pasta and top with chicken.

Week in Review - 3.21 to 3.25

Are you ready for your weekly dose of fashion??

Sunday

Dress: Quick Silver

Shirt:  Target

Boots:  Frye (thanks Dad!!)

Monday

Polka Dot Shirt:  Sweet Pea

Turtleneck: Express

Jeans: The Loft

Boots:  Kate Spade

Tuesday

Pants:  Anthropology

Striped Shirt: Banana Republic

Purple Shirt:  Nordstorms

Wednesday

Dress: BCBG

Shirt: BCBG

Shoes: Biviel

Thursday

Jeans: The Loft

Cami: Wet Seal

Shirt: Target

Chilaquiles Casserole & Sweet Cornbread

I found the following recipe from here, but of course I changed it up. I had to remove the cheese and I added chicken.  I took this to Erinleigh, George, and Richard last night and we ate it right up.  On the side I made corn bread.

Enjoy!!

Chilaquiles Casserole

Make Ahead Tip: Prepare through Step 3, and refrigerate for up to 1 day.

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
3/4 cups corn, frozen (thawed) or fresh
3/4 cup bell peppers, frozen (thawed) or fresh
3 small chicken breasts, cooked & diced
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red enchilada sauce
1 tomato diced

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, peppers, chicken, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes. Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce. Repeat with one more layer of tortillas, vegetables, sauce and tomato. Cover with foil. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges, about 10-15 minutes more. Sweet Cornbread   adapted from Happy Herbivore 1 cup soy milk 1 tsp lemon juice 1 1/2 cups yellow cornmeal 1/2 cup barley flour 1/4 cup sugar or less 2 tsp baking powder 4 tbsp applesauce 1 tbsp maple syrup 1 tbsp agave nectar 1 tsp vanilla extract 2 pinches sea salt Preheat 350 F Whisk soy milk with juice, set aside In large bowl, mix dry ingredients Add applesauce, agave, maple and vanilla to dry mixture (do not mix) Pour milk into dry mixture and mix. For Muffins: bake 10-12 minutes For Bread: bake 30-35 minutes

You must make this!

Seriously. You must. It's that goooooood! I found the original recipe here. I used her picture since I forgot, as usual, to take my own. I changed it up just a bit so I'll try to remember everything I did differently...


Chicken Ropa Vieja

3 chicken breast, cut in half
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
1/2 small can tomato paste
water



1 cup brown rice, uncooked
1 1/2 cups cooked broth from crockpot
1 cup water
3/4 can black beans, drained and rinsed

1 tbsp olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
2/3 bag frozen bell pepper trio from Trader Joes
1 cup white wine chicken broth (you could use white wine or chicken or veggie broth if you prefer)
1/2 small can tomato paste
3/4 cup reserved broth from crockpot, or more if necessary
1 tsp cumin
salt and pepper to taste

Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Mix tomato paste and 2 cups of water and add to the crock pot.  Add more water to cover, and set to low for 8 hours until the chicken is tender.

In a rice cooker add brown rice thru black beans.  Stir occasionally and add more reserved broth if necessary.

Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the onions and saute until soft.  Add the garlic and peppers. Cook about 2 minutes. Stir in chicken, tomato paste, chicken broth, and reserved broth to create a nice sauce. I also added the onions from the crock pot to the skillet. Season with cumin. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed.


---

Side note.  I loved cooked carrots so I ate them straight from the crock pot while I was finishing up the rest of them meal.

Enjoy!!  I know you will...

Sunny Weekend!!

I had a great weekend!!  The weather was beautiful, the skies were blue, the sun was shining, the birds were chirping. The only thing missing was the beach!!

Thursday night I spent time with Jennie, Katie and April in the hot tub.  We were being fun, silly girls talking about what girls talk about.

April, Me, and Jennie

Then on Friday I spent some time relaxing on the roof, took Preston for a long walk and then met Jennie and Jeff at Kai Lin Art to see the new exhibit. I love the art there!! 

 Jennie in front of Jeff's favorite piece of art.

Me in front of my favorite piece of art

 Jenni & Me Together

Saturday I thought I was going to go to the Peachtree Farmers Market just down the block from my house except it doesn't open until April 10.  So, Preston and I went on a walk to a new neighborhood where I found the house I want to live in...

 What do you think?  Does it suit me well??

Then I spent some more time chilling on the roof, dyed my hair but you really can't tell a difference, and then met up with my old boss Ellen, her husband Ryan, and a group of others who came to see them since they are back in town from Tennessee where they moved a few months back.  It was so much fun to see her again!!

Then on Sunday I spent time with my friends Carlos M and Tiffany.  We went to Teela Taqueria for lunch, only my favorite place to go, and all had brisket tacos.  Mmmmm...  If you have never been there for a brisket taco, stop what you are doing and head there now.  They are that amazing!! It was also fun catching up with the 2 of them as I haven't seen either in forever!

Cabbage and Peas with Cumin and Mustard Seeds

I found the following recipe here and it looked amazing!!  Besides, with St. Patrick's Day last week cabbage was super cheap.  Of course I changed it up a bit to fit what I have at home so here is what I did...

Cabbage and Peas with Cumin and Mustard Seeds

1/2 large head green cabbage 

oil spray
1 teaspoon cumin

1/2 teaspoon mustard seed
1 tsp garlic, mince

1/2 cup fennel (green part), chopped

1 carrot, diced

1 1/2 cups frozen green peas
1/8 teaspoon red pepper flakes

salt and pepper to taste

3 tablespoon water

1 tablespoon apple cider vinegar
quick squeeze of lemon juice

Slice the cabbage it very thin. Heat a deep skillet over medium heat. Once it's hot, sprinkly the mustard seeds across its surface. Toast for about 1 minute.  Spray it lightly with canola oil and sprinkle the cumin across its surface. Toast them for about 1 minute and add the garlic. Add the peas, fennel and carrot and stir well, scraping the spices up from the bottom. Add the cabbage and sprinkle it with the red pepper, salt and pepper and stir well. Add water and vinegar quickly cover. Reduce heat to low and cook for 8-10 minutes, stirring every couple of minutes. It's done when the cabbage is to the tenderness you like. Squeeze a little lemon juice over the top, stir, and serve.

Week - 3.14 - 3.18

Here we go... the fashion entry!! Here is what I chose to wear for the past week.  If I remember off the top of my head where I purchased the items I have labeled them.  Enjoy!! :)

 Sunday

Dress: Anthropology

 Monday

White Shirt: Target

Pink Shirt: Anthony's in Florida

Cords: The Loft

Shoes: Nine West

Tuesday

Brown Polka Dot Shirt:  Victoria Secret

Jeans:  Diesel (in Italy!!)

Shoes:  Nine West

 

Wednesday

Shirt Dress:  H&M

St. Patty's Day Green Tights:  Express

Boots:  Kate Spade

Thursday

White Shirt:  Target

Vest:  Express

Belt:  Armani Exchange

Shoes:  Bivel

Happy Birthday Danny!!!

Bringing it back...




Hope you have a WONDERFUL BIRTHDAY!!!

Can you believe he is now 26!!!! Wow, I am old!! Haha!!

Mushroom-Cabbage Soup

Last night Noelle, one of the leaders from the trip to Cambodia, came over for dinner. She made a yummy salad and brought bread. I made soup. I found the original recipe here however I changed it up to what I had in the house. It was super fun to have her over and it was great catching up with her again.

Mushroom-Cabbage Soup

1/3 cup moong dal (Indian Split Lentil - the original called for barley)
2 cups homemade vegetable broth
2 cups water (if using store bought broth use 4 cups broth and no water)
1 tsp olive oil
1 medium onions, diced
1 shallot, minced
3 cloves garlic, minced
6 ounces portobello or brown mushrooms, halved if large and sliced
freshly ground black pepper, to taste
salt to taste
2 teaspoons minced fresh thyme (or 1 tsp. dried)
1/4 cup white wine chicken broth
1/2 head green cabbage, shredded
1/2 cup beef, pre-cooked and diced
1 teaspoon paprika
1/2 teaspoon chili powder
1 can garbanzo beans, drained & rinced
1 tablespoon lemon juice


Add the vegetable broth and water to a large soup pot over medium heat.  Add the moong dal and cover.

While the dal is cooking, cook the onion and olive oil in a non-stick skillet over medium-high heat until it softens and begins to brown. Once it's beginning to brown, add the garlic, shallot and mushrooms and a little salt and pepper, reduce the heat, cover, and cook, stirring regularly, until mushrooms soften, about 3 to 4 minutes. Add the thyme and white wine chicken broth and cook until the broth is reduced.

Add the mushrooms to the pot along with the sliced cabbage, beef, and paprika. If there are dried bits in the skillet, use a little water or broth to deglaze it, and add that to the pot too. Add the beans.  Add more water until everything is submerged.  Simmer, covered, for about 30 minutes, until the cabbage is tender, adding extra water if it gets too thick.

Stir in the lemon juice just before serving and add more salt and pepper to taste.

Pasta with Spicy Pesto

I was reading thru a magazine (the name of which will not be displayed to protect the innocent... i.e. me) and found this recipe from Giada's cookbook that looked delicious.  I knew exactly who to make this for.  So, last night I made the following for Erinleigh, George, and Richard. (PS the picture is also from this site)

Pasta with Spicy Pesto

1 cup chopped walnuts
2 cloves garlic, coarsely chopped
1 teaspoon freshly ground black pepper
1 cup frozen baby spinach, thawed & squeeze dried
3 ounces arugula
1/4 tsp red pepper flakes
1/4 tsp fresh rosemary, chopped
1 tsp basil1/4 cup extra-virgin olive oil
1 can diced tomato with jalapeno, drained
2 cooked chicken breasts, diced
1 pound whole what fusilli pasta

For the pesto: In a food processor, combine the walnuts, garlic, and pepper. Process until the mixture is smooth. Add the spinach, arugula, red pepper flakes, rosemary, and basil and process until blended. With the machine running, gradually add the olive oil.

Move the pesto to a large bowl, add canned tomato and chicken.

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.

Frittata in a Rice Cooker??

That's what they claim here.  I mixed up the original recipe a bit and the result is... it didn't cook all the way.  I ended up broiling it to finish it.  However, if I had made it as originally reciped or if I had heated all ingredients sans egg in the microwave first it may have turned out properly. 

Just in case you are curious, this is my rice cooker...

Since this is a quick (very quick) and easy (uber easy) way to make a weeks worth of breakfasts at one time (for a single lady) I will attempt again.

Frittata in a Rice Cooker

1/2 cup frozen spinach, thawed, drained and squeezed dry
1/2 cup fresh mushrooms, cleaned and sliced
1/2 cup pre-cooked potato
1/2 leek, white part only, chopped
4 large eggs, beaten (you may use egg substitute)
1/2 teaspoon ground oregano
1/2 teaspoon ground thyme
1/4 teaspoon fresh rosemary, chopped
1 pinch salt and freshly ground black pepper

1. Coat the inner pot with nonstick cooking spray.In a medium bowl, mix together the spinach, mushrooms and onions.  Add potato and mix.
2. In a separate bowl, mix the eggs, oregano, thyme, salt, and pepper.
3. Add egg mixture to spinach mixture.  Mix well until all ingredients are combined.
4. Spoon the frittata into the inner pot. Close the lid and press the cook button and cook for 12-14 minutes.
5. When done, the eggs should be firm on the bottom and almost set on the top. Use a plastic spatula to slice the frittata into wedges and serve.

Recipes!!

For as much relaxing I did, I did a ton of cooking this weekend. Here are a few of the recipes I did...



Coffee Oatmeal Pancakes

1/2 cup plus 2 tablespoons all-purpose flour
1/4 cup raw oatmeal (rolled oats)
2 tablespoons raisins, finely chopped
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon granulated instant coffee
6 tablespoons milk
1 egg
1 tablespoon butter, melted
1/2 banana, cut in half lengthwise and then into small pieces

• In a small bowl place flour, oatmeal, raisins, brown sugar, baking powder, cinnamon, and salt. Mix with a fork.
• Add the coffee to the milk and mix. Pour into the flour mixture with the egg and melted butter.
• Mix gently with the fork again until the dry ingredients have been moistened.
• Place a cast-iron Aebleskivers pan over medium-low heat. Spray with nonstick spray.
• Pour 1/2 tbsp of mixture in each bowl of the pan, put a piece of banana in the middle of each circle and cook until golden brown, 1 to 1 1/2 minutes, turn and cook for 20 seconds, until golden on the second side. The second side takes less time.
  

Citrus Baked Grouper with Fresh Thyme

1 pound of fresh Grouper, approximately 1.5 inches thick

1 teaspoon fresh thyme
Zest and juice of 1 orange
Kosher salt and freshly ground black pepper, as needed

• Pre-heat oven to 300 degrees F.
• In a baking dish, season the Grouper on both sides with salt, pepper, thyme, and zest.  Add juice.  
• Bake in the oven until the Grouper turns opaque and begins to flake, approximately 15 to 20 minutes.  Remove from the oven and tent in foil to keep warm, or serve immediately.

Banana and Black Bean Empanadas

from:  Vegetarian Times Issue: March 1, 2009 p.85

Crust

• 1 1/2 cups whole-wheat flour
• 1 cup spelt flour
• 1 1/2 tsp. salt
• 1/2 tsp. chili powder
• 4 Tbs. cold butter, cut into 1/2-inch cubes
• 1/2 cup unsweetened applesauce
• 1 Tbs. white wine vinegar 

Filling

• 1 Tbs. olive oil
• 1 medium onion, chopped (1 cup)
• 1 can black beans
• 1 clove garlic, minced (1 tsp.)
• 2 bananas, peeled and diced (1 cup)
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground coriander
• 2 Tbs. chopped fresh cilantro
• 1 tsp. red pepper sauce, such as Tabasco

To make Crust:

• Sift flours, salt, and chili powder in bowl. Mix in margarine with fingers until mixture resembles coarse meal. 
• Whisk together applesauce, vinegar, and 1/3  cup cold water in separate bowl. 
• Stir applesauce mixture into flour mixture until textured dough forms, adding up to 1/4 cup more water, if necessary. Knead on lightly floured surface until dough comes together. 
• Form into ball, wrap in plastic wrap, and chill 1 hour, or overnight.

To make Filling: 

• Heat oil in large skillet over medium-high heat. 
• Sauté onion 4 to 5 minutes, or until soft and translucent. 
• Add beans and garlic, reduce heat to medium, and cook 3 minutes. 
• Stir in bananas, cumin, cayenne, and coriander, and cook 2 minutes, or until bananas begin to break down and spices are fragrant. 
• Remove from heat, and stir in cilantro and red pepper sauce. 

• Preheat oven to 400°F. 

• Divide dough into 12 balls. Coat baking sheet with cooking spray. 
• Roll out each ball to 6-inch round (1/4-inch thick) on lightly floured work surface. 
• Fill with 2 Tbs. Filling, and brush edges of pastry with water. Fold dough circle in half, press to close, and crimp edges with fork to seal. 
• Transfer to prepared baking sheet, and repeat with remaining dough balls and filling. 
• Chill 10 minutes. 
• Bake empanadas 20 minutes, or until golden brown and crusty. 
• Cool 5 minutes on baking sheet before serving. 

Beautiful

Jennie took this photo yesterday and I think it's absolutely beautiful!!

Perfect for the week of St. Patrick's Day!!

Spicy Braised Greens, Raisins, and Pine Nuts

I made this for Jennie and me tonight and we absolutely loved it.  She even asked that I blog it so she can get the recipe.  So, Jennie, this one is for you :)

Spicy Braised Greens, Raisins, and Pine Nuts

• 2 tablespoons refined coconut oil
• 2 cloves garlic, minced
• 1/2 fennel bulb, chopped
• 1/2 leek, white part only - chopped
• 1/4 tsp red pepper flakes
• 1 bunch kale, cut into 1-inch strips
• 1 cup Thai coconut chicken broth
• 1⁄3 cup raisins
• 1⁄4 cup pine nuts

Roast the pine nuts in dry skillet until fragrant.

Heat the coconut oil in large skillet over medium heat. Add the garlic, fennel bulb, leeks and red pepper flakes and cook for 1 minute. Add the greens, handfuls at a time, stirring until they’re all in the pot. Add stock and the raisins. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are tender, about 15 minutes.  Top with pine nuts.

Week in Review - 3.7 to 3.11

Here are my outfits for your review. 

Sunday

Monday

Tuesday

Wednesday

Thursday

Broiled Broccoli

Sunday night I was in the mood for broccoli, which is good cause I had some in the refrigerator.  I found a recipe for broiled broccoli here and decided to give it a go.. changing it up a little. So, here is my recipe...

1 head and stems of Broccoli, cut into pieces (I love the stems of the broccoli... probably my favorite part)
2 cloves of finely chopped Garlic
Generous amount of black pepper
1/4 tsp red pepper flakes
1 tbsp extra virgin olive oil

Pre-heat oven to 500 degree.  Combine all ingredients in a bowl and spread the broccoli mixture on a baking sheet. Broil on 500 Farheneit for 20 minutes, flipping once or until you can see the color changing.

Weekend Fun

I had a BLAST this weekend!!

It started Thursday night with hot tub night.  Teesha, Jennie, and Candice.  We went to Super Jenny for grilled cheese night.  There was a huge line up for a table so instead of eating in we went back to my house, which was perfect for me since I can't have cheese and the PB&J that I was going to have was out.  So, they had grilled cheese and I had left overs from the night before, which were amazing!!  After dinner we all went to the roof for relaxation.  We actually saw a few different people on the roof, including Courtney (who I work with) and her husband.  Fun time and believe me I slept well last night!!

Friday I met up with Jill W, Kasii, and Miranda for brunch at Carroll Street Cafe for brunch in Cabbagetown. I hadn't been there before so I was super excited. They didn't have an extensive brunch menu so instead I got lunch (salmon sandwich with salad) and it was really good! I did enjoy it.  Afterward all but Miranda went to the DeKalb Farmers Market for some good grocery shopping.  Neither Kasii or Jill had been before and they were so amazed... it made me so happy!

Friday was a beautiful day so I took Preston for a good walk in the afternoon.  Luckily the past few days have been really nice so it has been great to get outside.

At night I drove the 3 minutes to Lynette's new house.  I am so excited she lives just down the street from me now!! It used to take me about 45 minutes when I would go to her place for ladies night.  Love the shortened commute!!  She made dinner for a group of us, which was absolutely amazing, and then we watched Bride Wars.  Since everyone has been so busy lately it was great catching up!

Saturday was supposed to be a really down day for me, however it didn't work out to be.  Jennie let me borrow her bread maker so I tried to make a recipe of bread.  Twice.  But neither turned out all that well.  Boo!  Neither did ever rise so they were like bricks.  The second was not such a bad brick so I have been just calling it 'dense.'  I was hoping to post an amazing entry about the loaf of bread too.  Not going to happen... not yet at least!

In the afternoon I met up with Erinleigh and her dog Bauer for a walk around Lenox Park.  It was great to get out again and have the feel of spring/summer!!

Yesterday I went to another amazing park, Piedmont Park, with Victor.  We met up with a few friends including another Victor and Eli.  It was great to catch up with them too!!

We should have one last day of amazing weather today so Preston and I are about to be going on an extended walk around the block before he gets a bath.  After today the rain is supposed to come in for the rest of the week.

Quinoa-Stuffed Peppers

Vegetarian Times sends emails to my inbox and many times I really think they look amazing!! This is no exception.  The original is a little different (of course).  For one, it calls for cheese which isn't in my recipe.  However you are more than welcome to add it back in.  Other changes have been made for what I had on hand.

Quinoa-Stuffed Peppers

1Tbs. olive oil
1 medium onion, finely chopped
3 large carrots, finely chopped
1 cup cauliflower, finely chopped
2 cloves garlic, minced (2 tsp.)
1 Tbs. ground cumin
1/4 Tsp. chili powder
1/2 Tsp. paprika
5-oz. spinach, chopped
1 15-oz. cans diced tomatoes, drained, liquid reserved
1/2 cup frozen edamame
1/2 cup frozen vegetable medley from Trader Joes
1 cup pre-cooked ham, shredded
1/3 cup quinoa
4 large red bell peppers, halved lengthwise, ribs removed

1. Heat oil in saucepan over medium heat. Add onion thru garlic, and cook 5 minutes, or until soft. Add spices and spinach and sauté 1 minute. Stir in drained tomatoes and frozen veggies. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in ham and quinoa.  Measure out the reserved tomato juice and water to make 1 cup, pour in. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender.  Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour 1/4 cup water in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover and bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes.

Tamale Pie

This week I made George, Erinleigh, and Richard a Tamale Pie on Tuesday.  I love having people to cook for!!  I got the original from the link above that was to be in a crock pot, however I couldn't go home at noon to make it and it says it cooks in less than 8 hours so I didn't want to burn it.  Instead I made mine in the oven and it turned out pretty well!

Tamale Pie

Cornbread topping:
3/4 cup cornmeal
1 1/4 cup flour (I used barley flour)
1 cup almond milk

4tbsp sugar
1 egg
1 tsp baking powder

Filling:

1 can drained and rinsed black bean1 can fire roasted tomatoes
1 cup frozen corn

1 small onion, diced

1/2 lb pre-cooked beef, cubed
1 Tbsp chili powder
1 tsp cumin
1/2 tsp paprika
 

Pre-heat oven to 350 degrees.  Spray an 8x8 glass pan with cooking spray. 

Mix all filling ingredients together and stir well to distribute the spices. Heat in microwave for 4 minutes, stirring occasionally. .Put in glass pan.

In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula.

Bake for 20 to 25 minutes until the cornbread is golden brown.

Week in Review - 2.28 to 3.4

Here are the outfits for this week.  My favorite is probably Sunday followed by Thursday.  Do you have a favorite??

 

Sunday

 

Monday

 

 Tuesday

 

Wednesday

 

Thursday