Skip to main content

What I Wore Wednesday

Yay for full length mirrors in the faculty restroom!
I have a confession to make. I don't always get it right when it comes to wearing clothes. Sometimes I will wear a baggy top with baggy pants, or leggings with too short of a top. (disgraceful!) Please tell me that you have the same problems I do! However, on the occasion that I do get it right, I'm glad I have this blog to document that! Today's outfit happened to fall in the "right" category. Since it is Wednesday, I am linking up with the Pleated Poppy!

There was something about this peplum top from JC Penney that I loved, aside from the price. I loved the material, and how it hugged just the right places. My black capris were also from JC Penney, and I love how there is a slight flare at the leg. My jean jacket from Old Navy is one of my most worn, and loved items. Jean jackets go with everything! I wore my favorite flats from Payless. I have been fighting a cold, and I didn't want to wear my contacts, so I wore my glasses. My accessories were rose gold.

I can see this outfit being adapted for cooler weather with black dress pants. I also thought about pairing this with either a leopard scarf, or leopard shoes. Leopard is a neutral, people!!  ;)

This outfit was perfect for a day of teaching. I was professional looking, while still appropriate for the weather. It was a win win!

Leave me a comment and let me know your own outfit do's and don'ts!
Labels:

Comments

Post a Comment

Popular posts from this blog

Cooking for a Crowd: Spaghetti Sauce

My family likes to save money when we have parties. One way to do so is to cook everything ourselves, instead of hiring a caterer. Today, I wanted to give you a recipe for spaghetti sauce that will feed a crowd. This recipe is best made in an 18 quart roast pan. We bought most of our sauces and tomato paste at Costco. Ingredients: 2 onions 3 cans diced tomatoes 2 #10 cans of tomato sauce 1 #10 can on spaghetti sauce 1 heaping tsp of garlic minced 2 (28 oz) cans of crushed tomatoes 4 (6 oz) cans of tomato paste 1 tsp sugar Onion and garlic salt, italian seasoning, parsley, oregano to taste 1 pound of each: ground meat, hot and sweet sausage Look at the deliciousness!  In a skillet brown your meat and sausage in a little oil. Once browned place off to the side. Combine your onions, garlic, diced tomatoes, and crushed tomatoes. *Sweat your onions down first, then add the garlic. Then your tomatoes.* Open your tomato sauces and spaghetti sauces (w...
Post a Comment
Read more

High Five for Friday

Friday is here again! It is always a wonderful way to bring in the weekend. Here is what I loved this week. 1. I made another visit to Freedom Farms. I bought some apples, and bread. 2. I absolutely loved my Birchbox and Ipsy bags this month! The Ipsy review is coming tomorrow! 3. I am subbing today and I got to wear my jeans to school. I love days like that. 4. I just want it to be Christmas, because I have some amazing posts for you already planned out! 5. I discovered that McDonald's iced coffee with caramel is AMAZING! Thanks, Lauren for the link up! What about you? How was your week? Leave me a comment , I'd love to hear from you!
Post a Comment
Read more

Vegetable Lasagna Recipe

I made this lasagna recipe, and I think my grandma declared it the best thing she's ever eaten. She kept going back to the dish, and cutting off a small slice. Each time she would say, "This is so good!" So, if only she liked it, my day was made. However, every member of my family loved this dish, and I know you will too! It is a perfect way to use up Summer vegetables, and enjoy a delicious meal! My comments are in italics! Vegetable Lasagna Ingredients: 1 container (15oz) ricotta cheese 1 egg 1 tsp Italian seasoning 1Tbls olive oil 2 cups zucchini shredded 1 red bell pepper chopped 1 pkg frozen chopped spinach thawed and squeezed dry 2 C French Fried Onions divided 3 cups prepared Alfredo sauce No boil lasagna noodles 2 C shredded mozzarella cheese divided 1/4 C grated Parmesan cheese Preheat your oven to 375 degrees. Combine ricotta, egg, and Italian seasoning in a medium bowl. (I added some red pepper flakes, onion and garlic salt, and parsley to ...
Post a Comment
Read more