Road trippin'

I visited my Local Anthropologie today to pick up a few things for my trip to Charlotte for the thanksgiving holiday. 

 I am hooked on Anthology magazine.  Ever since I wrote about making my first purchase here I haven't looked back.  I've been collecting them ever since.  I love how rich and inspiring the context is, even the pages feel heavenly.  I'm starting to realize that my taste in magazines are shifting in a new direction.  I no longer crave the articles in Lucky, Glamour or Marie Claire.  Instead, I'd rather purchase magazines that focus on creativity. I'm also interested in exploring other magazines from different parts of the world like Lula, Frankie, and The Gentlewoman to name a few.    Speaking of creativity, I also picked up this new book Brooklyn Makers by Jennifer Causey that I'm itching to open.

It took me a while to purchase the second book 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.

I just love the simple and subtle details of this sweater.

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.  

Carrot Souffle

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

Cooking spray

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)

Calories 187

Have a Happy thanksgiving and I'll see you on Monday : )