Penny for your thoughts?

Happy "almost" Friday! Oh, hooray for the weekend! 

I was talking to close friend the other day about clothes--what we like, what we don't, what makes us feel like "us".   

Over the past year I have really began to fall more and more in love with menswear.  I am current collecting J.Crew men's button down shirts (they are long and lean and fit great---better than the women's!), blazers, and my new addiction-penny loafers.



loafers from Land's End Canvas



I just got this adorable pair from LANDS END CANVAS- part of the classic company, Land's End, but with a bit of a more youthful feel.  I love their looks and I just love these loafers.  Such a great price and comfortable as can be.   Not to mention the company is on my "favorites" list as after ordering these shoes, I received a personal, hand-written note from a staff member at LEC thanking me for my purchase.  IMPRESSED.

Although loafers can seem a little too masculine at times, paired with the right outfit and worn with confidence, they are such a great addition to any wardrobe. I look forward to wearing these all year round. Could be so cute with shorts in the spring time!

xo, k 

Made it. Love it.

This was such an easy classic pasta recipe that we just loved! I found it on Epicurious but it comes from Gwenyth Paltrow's cookbook - My Father's Daughter. Who knew Gwenyth Paltrow would ever present the world with some good home-made recipes?!  Thanks Gwennie!

xo, k

Spaghetti Limone Parmeggiano

INGREDIENTS:

• 3/4 pound (3/4 box) spaghetti
• Coarse salt
• 1 lemon
• 1 1/2 cups finely grated fresh Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons extra virgin olive oil
• 3–5 tablespoons of pasta water, to thin
• Handful fresh basil leaves (from 4 leafy stems)

PREP:

Boil the spaghetti in salted boiling water, according to the package directions.

Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer—one less thing to clean). Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste.

When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand. Roughly tear in the basil leaves.

Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan.