I visited my Local Anthropologie today to pick up a few things for my trip to Charlotte for the thanksgiving holiday.
The Sartorialist: Closer by Scott Schuman but I finally got around to it. I love the first book and still thumb through it from time to time. When I skimmed through this book in the store I could tell that it was equally inspiring as the first one.
I absolutely love this grey cardigan and I can already tell that I will be wearing this thing to death. It is so soft and comfortable and drapes very nicely on the body. I tried to find it on the website so that I could link to it but it isn't there yet. Sorry. So this Chambray Buttondown shirt I adore. It's more of a fitted shirt which is what I was looking for and I was glad to see it got a lot of positive reviews.
Any big plans for Thanksgiving? I'm so relieved I don't have to host it this year. The only request I got was to make a carrot soufflee, which by the way is very delicious. Below is the recipe if you'd like to try it for the holidays. You won't be dissapointed.
7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
1 teaspoon powdered sugar
Cook carrot in boiling water 15 minutes or until very tender, drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 degrees for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
Yield: 8 servings (serving size 1/2 cup)
Have a Happy thanksgiving and I'll see you on Monday : )