Hey there, March!
I'm glad you're finally here because I'm sort-of over this whole "winter" thing. I'm really itching to break out skirts and sandals! I'm making a quick trip down south at the end of the month, so hopefully that will tie me over until summer rolls around. Although, my legs haven't seen sun in months... cue the self-tanner.
WEARING: I know it's not yet April, but it's been raining like crazy here, so my "trash bag" ensemble has been getting put to use. What's the "trash bag" ensemble? It's my black
Hunter Wellies + black
North Face rain jacket. Usually I pair it with black leggings in between to complete the all black look... and when it's wet, it's kind of shiny, just like a trash bag. Just preserving this nickname in writing on the internet makes me cringe.
WATCHING: I stumbled upon this absolutely comical
Ted Talk the other day. It's about a guy that responded to some spam email. Do you have a free 10 minutes? Because this will totally make your day!
CONSUMING: Salads aren't usually my favorite thing to eat, but I came across this great recipe recently for an avocado honey lime shrimp salad (boy, that's a mouthful) and can't get enough. (Side note: check out this snack plate I made a few weeks ago during the Oscars!)
YOU'LL NEED:
+ Twelve fully cooked frozen shrimp
+ Two hearts of romaine lettuce
+ One avocado
+ Two handfuls of blue corn tortilla chips
+ Six cherry tomatoes
+ Juice of one fresh squeezed lime
+ An equal measure of olive oil
+ Two teaspoons of honey
+ Pepper to taste
+ Two dashes of turmeric
+ One ziplock bag
[serves two]
TO PREPARE:
+ Thaw and peel shrimp if necessary. Place shrimp in ziplock bag.
+ Wash and chop lettuce. Place in large bowl.
+ Cube avocado into chunks. Place in bowl with lettuce.
+ Dice cherry tomatoes. Place in bowl with lettuce and avocado.
+ Crush two handfuls of blue corn tortilla chips. Place in bowl with lettuce, avocado and tomatoes.
+ In a small mixing bowl, add lime juice, olive oil, honey, pepper and turmeric. Whisk to combine. Add three tablespoons of the mixture to ziplock bag with shrimp and mix to coat shrimp. Reserve excess liquid for later use. Place mixture in the refrigerator for 10 minutes, no longer.
+ While shrimp is marinating, heat a dry sauté pan over medium-high heat until hot. Once shrimp is ready, place all contents of ziplock bag in sauté pan. Cook for approximately one to two minutes per side, or until shrimp is golden in color. Add shrimp to bowl with lettuce, avocado, tomatoes and chips.
+ Use remaining liquid mixture as "dressing" and top the salad. Thoroughly toss ingredients in large bowl to mix salad. Divide amongst two bowls. Serve + enjoy.
LOVING: In college, I
loved this spin studio we had on campus. I mean, I still really do love it (it's called
CYC Fitness if any of y'all live in an area where there's a studio!) But sadly, they don't have a location in D.C. So, I tried out
SoulCycle for the first time the other week to fill the void. Friends. I am
obsessed. SoulCycle embodies everything I love about upbeat spin classes and I can't wait to go again!
Switching gears a bit, I've been really into
LUSH fresh face masks recently. Occasionally, I'll pop into the store to pick one up and I'll snag a sample or two of one of the other types. I can usually get two to three masks just out of the sample size alone! My favorite so far?
Rosy cheeks. The smell is so heavenly! And speaking of rose smell... I finally caved and picked up a
Diptyque candle. I can't tell you that spending $65 on a candle is a
smart idea, but I can tell you that my entire apartment smells like a luxurious bed of roses. And yeah, I'll totally be buying another. Because sometimes you just have to treat yourself, right?
COVETING: I've been
seriously lusting over Stuart Weitzman's Nearly Nude sandal. Though, I picked up
this Aldo dupe and can't wait to really break them out this spring!
