Brown Butter Nutella Cookies

Do you know how I always seem really excited about the things that I have baked? Well, if I'm blogging about something, then, well, yes, it is likely that I am proud of that particular baked good. What you rarely see are the complete and total mistakes. I'd like to project the persona of a lady who never has culinary missteps, but that would be a lie--and if there is one thing that I am not, it's a lying lady. I mess up in the kitchen sometimes.

And sometimes, I don't--sometimes I make the most amazing cookies that I've ever eaten in my life. Okay, I know the Internet really likes superlatives... and that as a participant in the Internet, I've taken it upon myself to put a few dozen additional superlatives out into the Universe, mostly about baked goods.

No superlatives here, these might be the best cookies I've ever had.

To give you some context: I've never met a dish with brown butter that I wouldn't immediately consume. Oh, and I had to use, literally, six spoons to scoop Nutella while baking this recipe, because I could not stop myself from putting them into my mouth after scraping the Nutella onto my baking sheet. Even if you can occasionally resist brown butter-laden dishes or spoonfuls of Nutella (I'm sorry about whatever is it that is wrong with you, dear) you should still put these cookies in your mouth.

Also, I tried, really, I did, to modify this recipe--I still think it could be adapted into some amazing and amazingly unhealthy muffin--but I couldn't stop thinking about trying this cookies. So I had to bake them. Immediately. Sometimes baking is my burden.

Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies

from Ambitious Kitchen
makes two dozen 

Ingredients

   2 1/4 cup all-purpose flour
   1 1/4 teaspoons baking soda
   1/4 teaspoon of salt
   2 sticks (1 cup) unsalted butter
   1 1/4 cup packed dark brown sugar
   1/4 cup granulated sugar
   1 large egg plus 1 egg yolk
   1 1/2 teaspoons vanilla extract
   1 tablespoon plain greek yogurt (I used Crema Mexicana, because I was out of Greek yogurt) 
   3/4 cup semi-sweet chocolate chips
   1/2 cup milk chocolate chips
   1/2 cup dark chocolate chips
   1 jar of Nutella
   Flake sea salt for sprinkling (I recommend Maldon Sea Salt) 

Directions

1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
3. Chill your dough for 2 hours in the refrigerator. Scoop 1 teaspoon of Nutella onto a waxed baking sheet (approximately two dozen scoops), chill in freezer until firm.  
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the Nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Back to Basics: Black Cardigan

If there is one item that I've covered so far in this series that is ubiquitous in my wardrobe it is this: the cardigan. I love love love cardigans. I'm a sweater fiend. A huge part of my sweater affinity comes from living in a weird climate (yeah, Central Texas, I'm talking to you) where a jacket is rarely appropriate. 

Plus, I'm a giant nerd and I'm embrace it. I've been dreaming of a Masters in Library Sciences since my teenaged years, and even if it's not in my immediate future, I can still proudly rock my nerd style! 

Can we talk about green pants really quickly? I know, we're talking about classic piece in this series, but holy moly, I just bought some green jeans and I LOVE them. Nothing classic about them, obviously, but apparently having a green fanny makes me feel sassy. I'm totally wearing the above outfit to Baby Girl's first birthday party this weekend. 

Love You to Pizzas!

Valentine's Day is my kind of holiday. There, I said it--but first I should back up and explain why--not because I love Hallmark holidays, or the cultural force to purchase more stuff, but because I love a terrible pun. I'm guilty of making them constantly in my daily life, I even make the one about being "punny" is a regular basis. I think it's a childcare provider's occupational hazard. Forgive me.

Love of horrible puns now confessed, I'm sure you could only imagine my joy at discovering this card at the Paper Source. I'm also more than a little obsessed with pizza (I am often the subject of Ninja Turtle jokes. My fondness for pizza is very well known indeed.) It's everything that I could have asked for. In theory.

So the idea was there--but I've been committed to making homemade Valentines for the past few years. It's a tradition of sorts, I've embraced it. Added bonus: I already owned everything I would need to make some cutie Valentine's Day cards for the fellas. The supplies that I used are pictured above: kraft paper cards (and envelopes), washi-style tapes and (my favorite) Le Pens.

The process is simple: draw a couple of heart shapes, decorate with cut tape pizza toppings. Bake at 350 for... oh, never mind. All finished!

Sunday Funday

1. A perfect workspace in the stuff of dreams to me these days. The stuff of dreams. 
2. Kisses from Frida 
3. Will I ever get through one of these Sunday Funday round-ups without including something baked? Unlikely, when people are inventing things like Whiskey Sea Salt Caramel Cheesecake Bars. Gah. I just mentally gained ten pounds, and it was totally worth it. 
4. My obsession with perfect workspaces continues, with Yves' gorgeous library. Can I move in? Please? 

For more of what's inspiring me right now, follow me on Pinterest. 

Challah (holla!)

Usually I only blog about the things I make, not because I am a raging narcissist (I promise)--but rather because I'm never quite sure how to share things that others have made, without feeling like an appropriative jerk. But since we're about to talk about my husband, I think it will be okay.

So my husband, he made Challah. I think we've discussed this before, the fact that my husband is half Jewish, if we haven't, well, he is. His father was also a baker for a number of years (strangely enough, so was my mother. Both Virgos. Freaky), so I guess baking is in his genes as much as it is in mine. But he's just such a guy! He likes bicycles and power tools!

...and then, he made bread.

Why Challah? Aside from, you know, genetics or whatever? Chickens. 95% chickens, 5% genetics is the breakdown that I'd associate with this particular need to make egg bread. We have two backyard chickens, which though it may not seem like much, easily keeps our family in eggs. Sometimes too many eggs. 

Also, this book:

A hilarious gift from my mother-in-law to my husband two (ironically) Christmases ago. It contains a recipe for Challah, as well as a few recipes for knuckle sandwiches.

Myla's Challah Recipe 

from Jew-Jitsu: The Hebrew Hands of Fury
makes one

Ingredients 
   2 teaspoons active dry yeast
   1 1/2 cups warm water
   1 teaspoon sugar
   1/2 cup honey
   1/2 cup vegetable oil
   1 1/2 teaspoons salt
   9 cups flower
   4 eggs (we agreed that 5 eggs would probably be better; it was lacking at 4)

Directions

1. Dissolve sugar in 1 cup of warm water. Add yeast. Set aside for a bit until it starts to bubble. 
2. Meanwhile, beat 4 eggs into honey, add the other 1/2 cup of warm water, oil, and salt. Add the yeast and water. Add 1 cup flour at a time, up to 7 cups in the mixture, beating each in with a wooden spoon. Beat until the mixture stops sticking to the sides of teh bowl.
3. Spread the remaining 2 cups of flour and knead dough until it can hold no more flour. Let sit in bowl, covered, to rise, until doubling in size (about 1 or 2 hours).
4. Punch down the dough; break into 3 equal pieces, braid together, place on a baking sheet and let rise, covered, for 30 minutes, again doubling in size (get your shiksa wife to braid the bread for you, if you're like my husband) 
5. Brush with remaining egg and some water, bake in a preheated 350 oven for 25 minutes or until golden. 

Back to Basics: Pleated Skirt

Of all the items we've covered so far in the "back to basics" series, I have to admit, the black pleated skirt is likely my favorite. It's also the piece that may not immediately fall into everyone's category of "basic", but really, it should. A black skirt is a necessity in a lady's wardrobe, it goes with anything (duh), if you find an appropriate silhouette it will always be flattering (duh)... and if you find a piece with some fabulous pleats, it will make you feel sexy and sassy (promise). 

...anything that swooshes (yes, it is a word) makes me feel sassy. I guess it's the part of me that channels a 60s secretary when I want to feel feminine, yet powerful--shoulder pads and skirt suits just aren't my thing.

The pleated skirt is a the perfect versatile piece, it can be classy and work-appropriate, but can easily transform into a badass, grown-up Wednesday Addams outfit (I still love her). Anything that would make my director happy and can do double duty as weekend-wear with a skull cardigan is unquestionably a winner. 

PS: Those Valentino shoes? I'm dead. 

DIY Valentines

Clearly I have transformed into a 'go overboard on every holiday' sort of person. Okay, maybe I've always had that inclination, but now I feel like it's starting to get a little out of hand. Yes, okay, yes, this might not be an incredibly recent development--I made the boys ridiculous homemade valentines last year, and plan to do so again this year. It's spreading, though, because now I'm wanting to make gifts for everyone in my life. 

Did I mention those 70 kids that I work with? Yes, all 70 of them need Valentines from Ms. Chloë. 

Crayon Hearts

 from Martha Stewart

I plan on making these crayon hearts with my students as gifts for our school administrators (because they could always use a little more love--and because we have a million broken crayons) 

Glow Stick Valentines

 from Kommunicated 

I love these glow stick Valentines. Every kiddo I know loves, loves, loves anything that glows. Okay, include some grown-ups in that generalization too.   

"Eye" Love You DIY Cards

 from Parents Magazine

D'awwwww. Just, d'awwwwww. 

Heart-and-Lollipop Flowers

 from Martha Stewart 

I usually try to resist giving the nugs candy, but these lollipop flowers are really cute (and seem ridiculously simple--big points for ridiculously simple) 

DIY: Valentine Fortune Tellers

from Design Mom

All the nine-year-old girls I know would loose their stuff over the idea of "Cootie Catcher" Valentines. 

Mustache Valentine Card Kit

 from Paper Source 

For context: last year I DIYed an untold number (read: a lot) of these guys for all my students--with the addition of accordion legs, arms, and handmade envelopes. 

Don't worry, I have plenty of plans for my husband, the littles, and other grown-folks in my life. They just have to remain a secret for the time being, too many eyes on the blog to share those secrets!

Do you make homemade Valentines for anyone in your life? If so, what kind? 

Sunday Funday

1. It's citrus season in Texas! We so rarely get local, seasonal produce in Texas* that it absolutely has to be taken advantage of... with these Blood Orange Bars with Browned Butter Crust. Plus pending-holiday-appropriate pinkness! 
2. The inside of my brain looks a lot like this old photo of the Confetti System's office. At least, 80% of the time, anyway. One of these days I'll tell you more about my affinity for homemade piñatas and CS-inspired garlands. 
3. Speaking of piñatas: My friend Amanda designs the cutest cross-stitch patterns, um, ever--and I definitely am going to be making this precious piñata piece soon. The best!
4. Clearly my life would be a whole lot better if I ate a few million Chocolate-Filled Raspberry Meringues. Yes, a few million. That's a lot. Or just enough. 

For more of what's inspiring me right now, follow me on Pinterest! 

*this is relative, I miss the Pacific Northwest

Chocolate-Espresso Tart

It's not a birthday without chocolate. No, really. If you've celebrated a birthday without something delicious and chocolately it doesn't count, feel free to deduct it from your age. Well, don't, if only for the reason that I worry that this mode of thought would prevent people from indulging in something chocolate on their birthday, if only to negate the years. Don't do that.

Have something chocolate on your birthday.

In fact, have this something chocolate on your birthday. Do you remember how for the last month I've spoken about little more than my love for Martha Stewart's New Pies & Tarts book? This recipe came from there. I'm embrace my borderline unhealthy obsession with Martha. Okay, I embrace my unhealthy obsession with Martha. I promise I'm not the bad kind of crazy. 

But this pie, it's right in the middle of the book. Every time the book fell open, for a week and half, it fell open to this pie. It was speaking to me through the binding. It had to be made.

Luckily, my Cap had a birthday... which required two different sorts of pie (like they do), and I guess the pie was speaking to him too, because he chose it! It was serendipity at its pastry finest.  

 It helps to have some taste-testers to clean your beaters, too.

Chocolate-Espresso Tart

from Martha Stewart's New Pies & Tarts Cookbook 

makes one tart 

Ingredients
    8 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
    1 1/4 cups heavy cream
    2 tablespoons good-quality ground espresso beans
    1 cup all-purpose flour, plus more for parchment paper
    3/4 teaspoon salt
    1/3 cup unsweetened Dutch-process cocoa powder
    1/2 cup (1 stick) unsalted butter, softened
    1/4 cup sugar
    3/4 teaspoon pure vanilla extract
    3 tablespoons heavy cream
    1 1/2 cups mascarpone cheese
    1 large egg

Directions

1. Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.
2. Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.
3. Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular tart frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.
4. Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).
5. Smooth mascarpone cheese over bottom of tart shell with an offset spatula.
6. Pipe ganache rosettes, one next to the other, on top of mascarpone to cover.

Back to Basics: Little Black Dress

The little black dress is the quintessential staple of any woman's wardrobe--everyone should have one. Or 25. This Dorothy Perkins number is perfect to dress up or down. Obviously a little black dress goes with everything, but these two examples are the ways that I would love to wear this piece on a regular basis.

What can I say, I love a patterned piece of outerwear!... and apparently a patterned tight. I've been all about these sassy tote bags as of late, because I constantly find myself needed to carry more than one bag at a time. This Prada tote would be a perfect compliment to my everyday bag (which, okay, is Kate Spade, not Prada)

Sorry I've been a little lax on the posting lately. I've discovered iBooks on my iPad, and have been falling down the novel-a-day rabbithole. I still love you! and I'm back to posting on the regular now.

xo

Sunday Funday

1. It's the baby time of year--which means that it's time for baby shower gift inspiration. Martha to the rescue!
2. ...and now I want to make dinosaur-shaped crayons for all the kids in my life. Thanks, Internet.  
3. I must have Valentines' Day on the brain, because I'm in dire need of all the ban.do hearts I can find.
4. "The struggle is part of the story" it's time to start embracing it. 

For more of what's inspiring me right now, follow me on Pinterest

Back to Basics: Black Blazer

Once upon a time, I worked in the political arena. I regularly interacted with very important people (or very self-important people), who usually enjoyed intimidating the 20 year-old intern--which I think it about the same time that I began to consider my favorite black blazer part of my fashion arsenal. Or my wearable adult security blanket. Whatever.

Nothing communicates, "I'm here, and I deserve your attention and respect" quite like a well-fitted black blazer. This Ted Baker number is incredible, and if I lived in a climate that was appropriate for velvet outerwear, would be mine. Dressed down with waxed denim or up with [the most omgIloveyou] DVF, a black blazer exudes a sexy authority and confidence to match.  

Lemon Curd Poppyseed Tartlets

This weekend was my husband's birthday. We won't say the specific number, but let's just say, it was one of those milestone birthdays. I bought him a card with the Grim Reaper on it [I'm an understanding 25 year-old spouse].

Oh, and I baked. Per request of the birthday boy [man?] I made two desserts, one of which I'll share today, and another I'll share soon. Both recipes come from Martha Stewart's "New Pies & Tarts Cookbook" otherwise known as my new Bible. Seriously. You know when something looks so delicious on paper that you're legitimately tempted to lick the page? (wait, that's just me?) That's this whole tome. Buy it. OR check it out from the library, refuse to give it back, and be forced to order it online like I did. Your call.

I know pie is really hip as far as confections go, but in the noble words of the Internet, IDGAF. Which I say for the simple reason that pie is delicious, and one of my very favorite things on the face of this planet. I'm like Keri Russel in Waitress, except that I love my husband and I'm not pregnant. Basically, I love pie. I love these pie tartlets. I love this lemon curd, which is so deep and lemony, it's exactly how I want lemon curd to taste. The sesame seeds are a prefect compliment, giving this dessert the taste of an incredibly decadent lemon poppyseed muffin.

Martha puts a dollop of homemade whipped cream between the candied lemons and the poppyseed garnish, which sounds lovely, but that the birthday guy declined. Feel free to add whipped cream if it is to your liking! Also, I know what you're thinking. That's a lot of steps. It is--yet, once each individual piece of the pie puzzle is complete, these come together in a snap! Promise.

Lemon Curd Poppyseed Tartlets 

from Martha Stewart's New Pies & Tarts Cookbook 

makes 24

Poppy Seed Pate Sucre Recipe

Ingredients 
    2 1/2 cups all-purpose flour
    3 tablespoons sugar
    2 tablespoons poppy seeds
    1 cup (2 sticks) cold unsalted butter, cut into small pieces
    4 tablespoons ice water
    2 large egg yolks, lightly beaten
    Vegetable-oil cooking spray

Directions

1. Heat oven to 375 degrees. Place flour, sugar, and poppy seeds in food processor. Add butter; process until mixture resembles coarse meal, approximately 10 seconds.
2. With machine running, add ice water and egg yolks through the feed tube, and process until the dough holds together.
3. Turn dough out onto a piece of plastic wrap; press into a flat circle. Wrap in plastic, and chill for at least 1 hour.
4. Coat tartlet pans with cooking spray. On a lightly floured board, roll out dough to 1/8-inch thickness. Using a round 4-inch pastry cutter, cut out 24 circles. Press dough into molds, and place a second tartlet pan of the same size on top; press the two together lightly.
5. Bake 8 to 10 minutes; when the pastry begins to brown around the edges, remove the top pan, and continue baking until the pastry dries out and turns golden brown, 4 to 6 minutes. Transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days

Lemon Curd Recipe

Ingredients

    4 large eggs, plus 4 large egg yolks

    1 1/3 cups sugar

    2/3 cup fresh lemon juice (about 4 lemons)

    Salt

    10 tablespoons unsalted butter, cut into pieces

Directions

1. In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.
2. Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.
3. Pour curd through a fine-mesh sieve into a bowl. Cool to room temperature. Refrigerate curd until firm, 2 to 3 hours. 

Candied Lemon Slices 

Ingredients

    3 lemons

    4 cups sugar

    4 cups water

Directions

1. Using a mandoline, cut lemons into thin slices. Place sugar and water in a heavy saucepan. Place over medium-high heat; bring to a boil, stirring to dissolve sugar.
2. Add lemon slices to sugar water; bring to a second boil. Remove from heat, and let cool to room temperature.

Tart Assembly Directions 

1. Place lemon curd in a pastry bag fitted with a #7 round piping tip. Pipe approximately 2 tablespoons curd into the center of each poppy-seed pate-sucre shell. Drain the candied lemon slices from the syrup, and remove any seeds.
2. Fit another pastry bag with a #35 star tip, and fill with sweetened whipped cream. Place one candied lemon slice on top of each curd, and finish with a rosette of whipped cream. Sprinkle with poppy seeds, and serve. Assemble as close to serving time as possible.

It's easy, I promise 

Sunday Funday

1. What will you do today that will make you proud in a year? I'm trying to live this everyday in 2013.
2. I plan to [hopefully] turn my five cacti into many cacti using this method. I'll let you know how that works out... 
3. These masks by Marc Sparfel, made from reclaimed furniture pieces are blowing my mind. I know I say that every week, but really, mind blown. 
4. I'm a nerd, and I like this. 

For more of what's inspiring me right now, follow me on Pinterest. 

Baking Just Because

I got a new oven for Christmas. Yes, you read that right. I am the sort of person that gets a new oven for a significant holiday present. To be more specific, I got one of these crazy contraptions--a countertop convention, microwave combination. It's a freaky Frankensteinian machine, which, according to my mother is all the range in metropolitan Europe. And it bakes like a champ. 

So now I want to bake. All the things. Did you notice that I like to bake things? It's true, I do. AND I'm already, almost, no longer burnt out on baking from the holidays. Almost. This weekend, it's on [okay--it's my husband's birthday, so there's little question about the need for baking]  

Clearly it's time for another installment of baking inspiration. Thanks Internet! 

Easy Kit Kat Cheesecake Bars

from Bakers Royale

Peach and Creme Fraiche Pie

from Martha Stewart's New Pie & Tarts book

{I just orderer this book from Amazon. Right now. Even though my library copy is still sitting next to me. I'm a freak. I love you, Martha}

Salted Caramel "Ding Dong" Cake

from bon appétit 

Avocado Brownies

from How Sweet it Is

Cannoli Tart

from The Seaside Baker via Tasty Kitchen

on a completely unrelated note:

If I had Spotify, or other somesuch application that let you see what I listened to while I wrote this post, you would officially know how crazy I am. 

It involved the following: 

• The Gourd's cover of "Gin & Juice"

• "Parlez Nous a Boire", my favorite Cajun folk song 

• an MP3 of this T-Pain cover

• the entire Goat Rodeo Sessions album, featuring Yo-Yo Ma

...I just thought you should know. 

2013

I read somewhere that resolutions are passé, and that made me sad--it's not because I think that we should all re-commit to visiting the gym every January, and give up by each February.

It's just that I believe there is some intrinsic value to the notion of continual self-improvement.  You probably put some stock in this idea too (even if you don't realize it), after all, you have a Pinterest account, don't you?

Whether they're hip or square, I can't help but become contemplative around the new year. I love a fresh beginning. These are the things I've been meditating on for the past few days. Maybe they'll provide you with some inspiration too.

They're not quantifiable "SMART" goals. I think that I'm okay with that. Becoming a happier, healthier person isn't always about the measurable. You know, that whole bit about life being a journey, not just a destination? I think I'll try to embrace that.

Someone keep me accountable. I can be way too uptight. Don't forgot the gym for the other eleven months of the year. It's a good time.

PS: I've been changing some things up around here on the blog--I even edited my "about" page. I think this meets criteria on two of my three goals, so I'm off to a great start.

Back to Basics: White Button Up

It's nearly impossible to talk staple pieces without mentioning Alexander Wang--but why wouldn't you want to mention Mr. Wang anyway? Everything that he does is perfect, and I'm perfectly happy to celebrate that.

Last week I mentioned my affinity for my new black trousers. Well, the same cannot necessarily be said about my feelings for the white  button up. I know it's classic and appropriate for almost any sartorial situation, but it's just not a look I can rock without looking like a waitress. At least, that's how I've always felt--which I why I decided to take it on for my second installment of the back to basics series.

I love a good challenge and to be honest, like everyone else, I have a fair few white button ups (or downs) in my closet. Having put them in the waitress-style rut (note: I'm not hating on waitresses! I swear! Not to mention that most restaurants in our town actually have much more fashion-forward uniform options for their ladies. It's just a specific mental image, I can't help it) it helped me to restyle them in the infinite Internet wardrobe. The requisite white button down with probably making an appearance on my self sooner than you realize.

Another note: You may have noticed that I like to slut-things-up with miniskirts. I make no apologies for my love of the miniskirt.

Twenty Thirteen

 Happy New Year from the weirdest (and most dapper) dudes I know!