Vegetables Aren’t So Bad…

I used to hate vegetables. I was that kid at the dinner table who would put them in their mouth and then spit it back out into the napkin. Yes I was that bad, and despite my hatred for all things green, my mother would continuously prepare them.

There are certain vegetables that are more popular during the winter season, brussels sprouts being the worst of the bunch. Normally these are rarely served during the rest of the year, but that means nothing to my mother. My one wish as a child was that my mother would finally follow the rest of the herd and stop serving those green vegetables that resembled cabbage, however that never happened. Instead of only occurring for a few weeks during the year, I had the joy of having constant nightmares about those foul and horribly disgusting tasting balls of death.

As I got older-and started to cook more for myself-I found that I tried more and more vegetables, which to my surprise actually transformed my initial hatred into love. I also learned that even though steaming vegetables is healthier I have no problem giving into the temptation of adding more calories to vegetables in order to make them taste better. Tonight I came across Eatocracy’s blog and became a little too excited about finding four new ways to prepare brussels sprouts.

The good thing about winter is that you can take all of these earthy vegetables and come up with creative ways to prepare them, especially if you are one of those people who has a hard time grasping the fact that vegetables are truly amazing. Two of my favorite recipes are pumpkin risotto and broccoli cheddar soup. Combining them into a risotto or soup (soup season is the best season) transforms them from initial disgust to a dish loaded with flavors and textures, so that nightmares about vegetables are the least of your worries.

I leave out the scallops in this recipe

2012-2013 Winter Must Haves

Fall is just around the corner, as those warm summer days turn into sweater worthy nights. For most of us, its time for our summer styles to make their way back to the darkest corners of our closets in order to make room for the chic trends that come with the winter season.

Before you toss your whites and brights, lets take a closer look at the collections New York fashion week’s designers produced. When paired correctly, some of summer’s essentials take those dark and neutral tones, we so deeply adore, to the next level.

In February 2012, jumpsuits, dramatic collars and leather galore turned the runways of New York Fashion Week from conservative into ultra-liberal.

Whoever said to never mix navy and black has clearly never met Upper East Side designers. Head-to-toe black is out… almost. Paired with navy or burgundy, bleak turned chic.

The winter season brings us not only navy, burgundy and black, but also, dark greens and, dare I say, WHITE…winter white to be exact. Accessorizing with a dark shoe appears to be the perfect mix, where sweet meets sexy… No one will ever question the fact that its after Labor Day, trust me on this one.

If you’re willing to be a little more daring, don’t be afraid to mix and match textures. Grab an oversized knit sweater that falls perfectly over a chiffon or silk skirt, and you’ve got “the look”. Just remember, this pairing only works if all items are within the same color tone family.

Black Leather + Black Jumpsuit = Black Leather Dress is ‘out’. Add an asymmetrical blazer or double breasted jacket to your wardrobe, just make sure it has an overly dramatic collar, and you are set for the 2012-2013 winter season.