Wednesday, February 3, 2016

Roundup + Wine

Coat:  Zara (similar here)  |  Scarf:  Nordstrom  |  Hat:  Nordstrom  |  Sweater:  French Connection (not pictured - too cold!)  |  Denim:  Banana Republic  |  Sunnies:  Ray-Ban  |  Watch:  Timex (love this!)  |  Bracelets:  Kate Spade (gift) - this was fun too!/David Yurman  |  Bag:  Michael Kors  |  Gloves:  gift (similar here)  |  Boots:  Dolce Vita

Poncho:  Loft (similar here)  |  Sweater:  TJ Maxx (similar here)  |  Scarf:  Loft (similar here)  |  Denim:  Banana Republic  |  Sunnies:  Ray-Ban  |  Earrings:  Banana Republic  |  Fitbit  |  Watch:  Daniel Wellington  |  Loafers:  Coach (similar here)  |  Bag:  Michael Kors

Cape:  asos  |  Sweater:  TJ Maxx (similar here)  |  Scarf:  TJ Maxx (similar here)  |  Hat:  Halogen (similar here)  |  Denim:  Banana Republic  |  Booties:  DV by Dolce Vita

It was a quiet month, but here's the look back at the January outfits!


John and I made a yummy dinner tonight (see below for recipe) and we paired it with a Napa Chardonnay.   It was a smooth blend that complimented the spicy and tangy dish.  It even had a few hints of ginger in it as well so it worked well and ended with a little zing!  Happy Winedown!
1 (6-ounce) tuna fillet (sushi or sashimi quality)
1 tablespoon Sriracha
1 tablespoon sesame oil
1 garlic clove, minced
2 or 3 scallions, white and tender green parts only, thinly sliced
1 teaspoon ginger, minced
1 tablespoon toasted sesame seeds
1 bag of coleslaw
4 teaspoon of Sriracha
4 tablespoon mayo
4 tablespoon fresh cilantro, chopped
salt to taste
Cut the raw tuna in tiny cubes. In a medium bowl combine tuna, Sriracha, sesame oil, garlic, scallions,ginger, and toasted sesame seeds. Mix well. Serve inside taco shells.
In a large bowl combine green cabbage, purple cabbage, cilantro, mayo, Sriracha. Toss and mix well. Taste to see if you need more Sriracha or mayo.

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