'Tis the season to dress up! Whether it's a statement necklace or a statement bracelet, or even a statement skirt, give your outfit a voice and let it do some talking this season. One of our favorite parts about the holidays is getting dressed up for parties or just for the fun of it. For many occasions, your instinct is to reach for your lbd or the sweet cocktail dress but fancy skirts can actually hold their own. Try a statement skirt this year. So easy to wear and can be paired with a simple sweater, silk blouse or even a t-shirt (our favorite!) for an effortlessly cool look like Sincerely Jules. For our holiday pick, we picked a sexy lace button down to contrast with the opulent floral skirt. We picked cuffs that are so good, they should be worn on both wrists for that fashion warrior look. We also picked a luxe clutch and rich blue pony hair lace ups. This is our inspiration outfit for you, and a wish list of sorts for ourselves because those Givenchy cuffs - obsessed! They are actually 30% off on Ssense but sold out (of course)! If only I can get just ONE, let alone two. Happy styling and happy shopping!
Accessory junkies unite! It's part two of our DIY hand chain ring bracelet. You can find our first version here. And although they are quite similar, I had to make this variation once I saw it on the Catbird site. I really love so many of their pieces, but it's hard for me to invest in them as I feel like I'm always spying another piece of jewelry that I love. Don't want jewelry buyer's remorse? Just DIY your own version for a fraction of the price!
This time around I also used a more delicate chain to give it a lighter look and feel. Materials and instructions below - give it a go! It's literally just measuring it out to your hand and connecting chain parts together. EASY PEASY.
Materials (all materials from Michaels):
- gold chain
- 3 small gold connectors
- 1 gold clasp
- pliers to cut the chain and open/close the connectors
Follow the instructions below and cut the chain with your pliers as needed for each step. When measuring out the size of chain you'll need for each step, use your own hand and make sure to leave some wiggle room so that you can bend your wrist back and forth easily while it's on.
One of my favorite parts of gift giving is the wrapping part. I'm sure some of you are cringing right now. I've found it's much like black licorice - you either love it or hate it. Don't get me wrong, I've definitely found myself in last minute, late night situations where I'd much rather throw the gift into a grocery sack than bother with wrapping it. But on any other occasion, I surely do love it!
I always love buying cute stickers and labels for gifts, but this season I wanted to create a few of my own. I prefer my wrapping fairly simple (butchers paper is always a great default) with nice details and touch of rustic..ness (is that a word?). I printed these out on sticker paper and cut them out to place on cards and gifts.
Ok, we have to admit that this post will not be for everyone. There are uni-lovers and then there are uni-haters, such is life. Here at NB, I think we'd like to sway more on the side of love. The sea urchin sometimes called sea hedgehogs are small spiny, globular sea animals. Their roe otherwise known as the slimy, sometimes gross looking tongue-shaped, bright orange part is a delicacy in many cuisines such as uni pasta, uni soba, uni over rice, uni sushi, uni in a half shell, oh my! Here for simplicity and deliciousness sake, we present the uni toast! We like it raw so in this dish, there was actually no cooking involved here except just the quick toasting of the bread. It's almost like an uni ceviche with the lemon juice. Continue below for this easy recipe and the different ways I tried it.
1/2 purple onion, minced
2 tablespoons fresh lemon juice
2 tablespoons cilantro, chopped or shiso leaves, chiffoned
2 tablespoons scallion
2 tablespoons extra virgin olive oil
sea urchin "tongues" (it has to be FRESH)
bread (here I used bruschetta toasts and toasted potato bread)
salt and pepper
Combine the minced onion, lemon juice, cilantro, scallions and olive oil in a bowl.
Gently add the urchins and season with salt and pepper.
Let marinate while you grill the bread or prepare toasts.
Brush the bread slices with the remaining olive oil and grill over medium heat until slightly golden.
Top with the uni mix and serve.
There's lots of uni toast recipes out there that I still definitely need to to try. Especially the one from Aldea NYC with the cauliflower puree! I adapted this one from The Food Network. Try adding avocado or salmon roe on top too!
Here in the picture above, I tried the uni mix on top of a slightly toasted potato bun and my conclusion is everything tastes better on potato bread! SO delicious.
Candied and roasted nuts have quickly become one of my new favorite snacks. And with the holiday season upon us, they're perfect to have around for parties and get togethers or even as a little gift for a host/hostess. There are a ton of different sweet and savory versions, but I had to try this recipe I found for caramel nuts. I added my own touch by sprinkling it with roasted black sesame seeds and sea salt.
3 cups untoasted nuts
1/2 cup brown sugar
1/4 cup maple syrup (you can also use honey or agave syrup)
4 tbsp (1/2 stick) butter, cut into pieces
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla
Black sesame seeds
1. Place the nuts in a medium size mixing bowl and set aside. Preheat the oven to 250 degrees.
2. Combine the brown sugar, corn syrup, butter and salt in a medium saucepan over medium-high heat. Stir until the sugar melts, and bring it to a boil.
3. Boil the mixture for four minutes without stirring. Once the four minutes is up, remove immediately from the heat. Add the vanilla and baking soda, and stir quickly.
4. Immediately pour the mixture over the nuts and stir to coat the nuts thoroughly. Place the nuts onto a 9x13" pan and spread them out. Sprinkle with black sesame seeds and sea salt.
5. Bake the caramel nuts for 40 minutes, stirring after every 10 minutes.
6. Remove the nuts from the oven and spoon them onto a baking sheet covered with foil. Allow them to cool at room temperature, and once cool, break them into pieces.
Put on your party hats and grab some confetti! Or in our case, grab a handful of flowers and make it rain because it's a celebration! Yes, that's right - it's our 100th post. First and foremost, THANK YOU for your support and readership! We started this lil' ol' blog last year in October of 2012 in the midst of our usual "what would Tony Robbins say?" chat pow wows. One year and 100 posts later, here we are! What started as just a project of who-knows-what, leading to who-knows-where - we now have an actual living, breathing online baby where we are projecting all our hopes and dreams(that's what you do when you have a real baby, right?)! Ok, that part may or may not be true but we are definitely responsible for nurturing it like a real baby.
Whatever the case may be, this blog DOES exist as a necessary creative outlet for us from our other full time jobs and our (thug) life - so for that, we are grateful. We've been lucky enough to have the help of many of our loved ones - family members and friends who also act as our photographers, stylists and even models! Not only that, we are even luckier to have friends who ARE professional photographers and stylists to help us with many of our posts. And most importantly we have YOU guys visiting our page. We appreciate it!
This blog is a community effort and ever evolving, so thanks again for joining us. Hopefully we'll figure it out some day, one DIY soy lavender candle at a time. Until then, enjoy these raining flowers? pictures from our first photoshoot! Excuse our awkwardness, we had (have) no idea what we were (are) doing. 0_o
This hand lettered mug was actually our FIRST DIY neato! bonito project and post! We've come full circle. Thank you again!
The inspiration: this Isabel Marant double layer tassel necklace. I love its simplistic, whimsical and delicately layered look. But alas, the price was not right ($150!). Being the accessory junkie that I am, I have to be pretty particular about the pieces I invest in. And unless that tassel is made of out of unicorn hair, I was much better off making my own DIY version. It's TOO easy to make, and you can put so many different spins on it for a unique look and feel. I made a couple of tassels to wear as a single tassel or double up. You can add beads and other little charms as well. Get jiggy with it!
- Embroidery floss (I used black and cream, Michaels, $.79 each)
- Gold chain (you can also re-purpose an old gold chain from another necklace)
- 2 large gold loop connectors
- 3 small gold loop connectors
- 1 gold lobster claw/hook
- Beads (optional if you want to add it onto the chain)
1. Slip the paper tubes off of the embroidery floss without unraveling it. Open one of the large gold loop connectors and slip both ends of the embroidery floss into the loop, then close it.
2. Using the other large gold loop connector, loop it around the top part of the tassel. Then use pliers to fasten it tightly around the embroidery floss.
3. Smooth the floss downwards, then cut the bottom part off depending on how long you want the tassel to be.
4. Add a small gold connector to the top part of the tassel so that it can hang from the chain.
5. Taking your gold chain, measure out the length you want the necklace to hang and cut it to the desired size. Then connect a small gold loop to both ends. Connect the lobster claw/hook to one of the ends.
Being a novice New Yorker, I've come to learn that not only is crumb cake (also known as coffee cake) delicious, it's quite a must with coffee and tea here. Also, although it has it's roots in Germany, it's particular to New York, who knew? Cue in the New York-Style Crumb Cake, aptly named. I've also been told that was the dessert of choice to bring to someone's house (back in the day) when you were going over to have coffee. Don't quote me on any of of this, but nonetheless, it's old fashioned and very simple. There's so many different recipes and variations of crumb cake so you really can't go wrong. However, it's THAT season, you know ... all hail the mighty pumpkin season, so I wanted to try a super easy pumpkin crumb cake version. I've written a tribute to The Pumpkin before, in a previous post ONE YEAR ago appropriately titled: Pumpkin Heads. Looks like we've come full circle! That's another post in itself - stay tuned! :) Anyways, here it is again, the pumpkin having it's reach far and wide from it's humble home in the pumpkin patch - and in a deviation from it's usual form as a pumpkin pie, just in time for the Thanksgiving season! Pair the pumpkin crumb cake with your favorite ice cream for an a la mode, dunk it in your favorite coffee or just enjoy it plain! Continue below for the recipe.
Ingredients: (for 7x11 cake pan)
1 (15 oz.) Farmer's Market brand of pumpkin puree
1 (12 oz.) can of organic evaporated milk
2 natural free range eggs
1/2 cup sugar (less sugar could be used and/or brown sugar)
2 tsp freshly grated cinnamon
1 tsp vanilla extract
1 package gluten free yellow cake mix
1 stick of organic unsalted butter (divided 3 tbsp and 5 tbsp)
Preheat oven at 350 degrees. Grease your baking dish. Then melt 3 tbsp of butter in a bowl and mix in 1 cup of of the yellow cake mix. Mix well. Press the mixture into your baking dish. Bake for 8 mins or until edges begin to slightly brown.
Meanwhile, combine the pumpkin puree, evaporated milk, sugar, cinnamon, vanilla and eggs. Mix well and mixture should be runny.
Carefully take out the cake mixture from the oven. Pour the pumpkin mixture on top of the cooked pressed cake mix.
Melt the remaining butter with the remaining yellow cake mix (this will be your crumbled topping). Make the mixture into moist crumbs with your hand and sprinkle this mixture on top of the pumpkin mix.
Bake at 350 degrees for 45 mins or until the top is golden brown. Enjoy plain while it's warm or with a big scoop of vanilla ice cream as pumpkin cobbler/crumb cake a la mode!
Candles have always been one of the "little things" that I love to have around my home (especially in the wintertime). A great smelling candle goes hand in hand with unwinding and is the perfect compliment to a relaxing bath, good book or cup of hot tea - all great wintertime activities.
This season, I wanted to give candle making a go with one of my favorite scents - lavender! It's such an incredibly relaxing and therapeutic smell - which is also very useful when trying to de-stress from all the hustle and bustle of the holidays. With any scent that you decide to go with, keep in mind that high quality essential oils will yield better smelling candles. The essential oil I decided to go with was 100% pure and was not diluted. Worth the extra moola if you ask me (who wants a funky smelling candle?)!
- glass container(s) to melt the wax (I used larger mason jars)
1. Figure out how much wax you'll need for your jars. The wax flakes melt down to about half the amount once it's in liquid form (for my 8oz jar I measured out 16oz of flakes). Place the wax into your glass container, then put the glass jar(s) in a pot of water and boil.
2. While the wax is heating up, prepare the jars by adhering the wick and anchor to the bottom of the jars. You can do this by using a few drops of hot wax or hot glue to make the wick/anchor stay at the bottom. Afterwards, you'll keep the wick upright by using the wooden skewers and looping the wick around it.
3. Once the wax flakes are completely melted, add in your essential oils. Use roughly 1oz. of oil per pound of melted wax, depending on how strong you want the scent.
4. Pour the wax into the jars, being very careful not to burn yourself (you can lay newspapers down as this can get a little messy when pouring). Make sure to avoid moving the skewers/wick as the new hot wax can sometimes remove or shift the anchor from the bottom. Allow the wax to cool overnight before using. After the candle is set, cut the wick to about 1/2 inch from the wax.
Hello AVOCADO! We love avocados here at NB if you haven't noticed. I also love Costco but because I don't have a family, I just couldn't finish all the 7 avocados that comes in that mesh bag thing from there. For the whole week, it was a race against time to eat them all before they got rotten. I made homemade guacamole earlier in the week, then I ate one in my salad and then there were 3 left! Today, I squeezed them to see their state, and needless to say, they were on the brink of consumption or garbage. Now how was I going to consume all 3 by myself? I had no lettuce or spinach left for a salad. I ate all the chips I had in one sitting so guac again was out of the question. Thankfully I had flying fish roe (tobiko) in my freezer and crab sticks (kani) in the fridge and some provolone cheese that I needed to use too! Score. And of course, everyone has a bottle of Sriracha and Kewpie Japanese mayo in their fridge right? If you don't, you should! With all these ingredients on hand, I remember one of my favorite dishes of all time was the Avocado Kama from Mushashino's in Austin, Texas. If only I had shrimp, it would have been the perfect imitation of Mushashino's avocado kama. Alas, I didn't have shrimp but I worked with what I had. And my mission to eat all the avocados in a different way than I've been eating all week was accomplished! So here it, so EASY and delicious, I had to share.
Ingredients: (there is no exact measurement for this dish, just use more or less of each to your liking, can't go wrong!)
Crab stick (kani)
Flying fish roe (tobiko) - I happen to have different colors. The orange one is the most common, you need it in the spicy mayo sauce and for garnish on top.
Kewpie Japanese mayonnaise
Cheese (cheddar, provolone, swiss or american) - enough to sprinkle on top
Optional: If you want to get fancy, you can add cooked shrimp or chopped octopus :)
Halve the avocados, taking out the core and coating the surface with lemon juice to keep them from turning brown so fast - especially when they are in oven.
In a bowl, combine 2 parts mayonnaise with 1 part Sriracha (more if you like it spicy!), and a tablespoon of tobiko, and mix into a thick sauce. If you have different colors, I would use the orange tobiko in the sauce and the other colors for garnish.
Unwrap the crab sticks and toss with the spicy mayo sauce you just made. Mix well.
Take a spoonful of the crab mixed with spicy mayo and place in the avocado. Top with cheese of your choice.
Pop in the oven at 350 degrees for about 15 minutes and voila!
Tip: If you don't want to bake it, you can just eat it like a avocado and crab salad. Baking just makes the cheese melt into an ooegy gooey goodness! It also makes this avocado dish warm and soft. The picture above is pre-bake with the slices of cheese on top. You can eat it just like this if you want! No bake option.
The pic above is after the bake, just 15 minutes in the oven. OOOEY GOOEY GOODNESS!
You can also eat it like a mini taco. I had seaweed crisps in my pantry that I wanted to try it with. The seaweed added a bit more flavor from the saltiness of it, so this combo was a winner. *clapclap Bravo avocado!