Tuesday, November 26, 2013

Happy Thanksgiving!

My loves, I am off tonight to Chicago to spend Thanksgiving with my in-laws. I'm looking forward to snow (maaaaybe), great food and great company. I'll be taking the rest of the week off to enjoy the holiday and will return on Monday. I hope you all have a wonderful Thanksgiving!!

Xo J

PS have you entered to win a skinnyBLING monogram necklace yet?

Monday, November 25, 2013

Bacon, Leek, Sage and Thyme Stuffing Muffins

After posting the above photo on Instagram on Sunday, many of you asked me for the recipe. It's a modification of this recipe a friend shared with me. I made some adjustments- replaced the panchetta with bacon and the onions with shallots- and gave it a whirl. HOLY CANNOLI THEY WERE AMAZING!! You all are going to looooove it! Here is the recipe for my version:

Bacon, Leek, Sage and Thyme Stuffing Muffins

About 1 massive loaf of fresh French bread, cut up into small pieces
1 pound bacon
1 large shallot, chopped 
6 celery stalks, thinly sliced
2 leaks, cleaned and thinly sliced
10 large fresh sage leaves, chopped
6 sprigs of fresh thyme
1 tablespoon salt* (See note below about salt)
1 teaspoon freshly ground pepper
2 cups low-sodium vegetable stock
2 eggs, 2 egg whites lightly beaten
Preheat the oven to 300 degrees F.
1. Thoroughly spray the muffin tin with Pam and set aside.
2. In a single layer, place the bread cubes on two sheet pans and bake for 10 minutes, or until barely toasted. Remove and set aside.
3. In a large saute pan, cook the bacon over medium-high heat, until slightly browned and crispy. Transfer to paper towels to drain and cool. After cooled, chop the bacon. 

4. The bacon will release a a lot of grease. Drain all but about a half cup. We’ll use this to cook the vegetables. 

5. Bring heat down to medium, and add the diced shallot, sliced celery, sliced leek, salt and pepper, and cook until all is softened and translucent, about 7 minutes. Add the sage and thyme and cook just until fragrant. 

6. Turn off the heat and add bacon, toasted bread and vegetable broth to the vegetable mixture and toss. Do a taste test. Does it need a bit more salt? If you’re all good then add the slightly beaten eggs and mix once more.
7. Using a tablespoon, transfer mounds of the stuffing mixture to each muffin tin. Be sure to tightly pack the stuffing in each of the muffin cups. This will make sure the mixture adheres to itself and the muffins don’t fall apart.
8. Bake for 20-25 minutes, until top is browned. To remove, take a butter knife and go around each of the stuffing muffins’ outer edge. Using your knife, gently lift it up out of the muffin tins. Serve warm.
Yields 22 Stuffing “Muffins”


Sunday, November 24, 2013

skinnyBLING Giveaway + Discount Code

Gina Made It Bun Bow, Prada Sunnies, J.Crew Tippi Sweater

Remember my friend Britt and her company skinnyBLING? Well, Britt has been working hard over the past year on building her brand and now she has so many great pieces in her shop. As you know, I've rocked the mini monogram for awhile now. I also received the floating diamond necklace as a wedding gift from my husband and never take it off! I'm telling you, skinnyBLING is amazing!

To show just how amazing skinnyBLING is, for the first time ever, Britt is exclusively offering Tartan & Sequins readers two exciting things:
  1. A chance to win either a mini or tiny sterling silver monogram necklace!!! Use the Punchtab form below to enter. Contest ends 12/8.
  2. A discount code. Enter TARTANANDSEQUINS for 10% off until 12/8.

And because Britt would really like to get the word out about skinnyBLING, we are also offering extra entries to those who visit skinnyBLING on Etsy and pin their favorite item. After you've pinned, just leave a comment below with your email address saying you've pinned an image and we'll add that entry to your account.

Happy entering/shopping!!

Xo J

Thursday, November 21, 2013

Camel Coats


After seeing me sporting a camel coat in this post, a friend reached out to see if I could help her find her own perfect camel coat. Seeing how sharing is caring, I wanted to share the spoils of my search with all of you. Behold, my favorite camel coats this year:

Club Monaco


Club Monaco

Trina Turk

I am having a love affair with the Zara option! Is it weird to have two camel coats? I HOPE NOT!

Xo J

Tuesday, November 19, 2013

Wedding Planning 101: The Big Reveal

Our signature cocktails - Hemingway Daiquiri and Mint Julep

It is with great pleasure that I share with all of you our wedding photos. As I have mentioned before, I truly had the best time ever at our wedding and love that the photos capture that. A special thanks to the fabulous Mary Ellen Murphy of Off The Beaten Path Weddings and Jasmine from Onelove Photography for doing such a wonderful job on the decor and photography!!

My mom helping me into my dress, along with Brandi and Laurel,
two of my best friends since freshman year of college. 

Helping my best friend and Man of Honor, Mark, with his tie.

Mark: "Good thing I wore cute socks"

Remember when I told you all about Happily Ever Borrowed? This is the veil they loaned me. Isn't it STUNNING?!

My beautiful Mom and me.

Pinning the boutonnière on my grandfather. Isn't he just too cute for words with that hat?!

Tom reading the card that went along with his wedding gift. 
Remember when we were in The Chronicle
I snuck the fighter jets picture out of the house and had it reframed as his main gift.

Tom and his groomsmen Ryan (his brother), Sean (his friend from college), Clarke (friend from high school and Matt (friend from college)

This is one of my favorite photos- my parents giving me away to Tom.

The beautiful Twisted Willow Farm.

Exchanging our vows.

I had no idea they took this until all the photos came back- I love it!

This has to be one of our favorite photos- too funny right?!

Sassy wedding party pic.


My good friend and roommate Jen from college along with Allison and her husband, Ben.

Our hot sauce favors/escort cards because, well, anyone who knows us knows my husband LOVES his hot sauce!

Our first dance.

Father/Daughter dance.

Tom and his mom on the dance floor.

Cutting the FUNFETTI wedding cake. 

Our dessert table was filled with funfetti cake, macarons, blackberry trifle in a jar and salted caramel smores in a jar.


Venue: Twisted Willow Farm Napa, CA
Wedding Planner/Event Designer: Mary Ellen Murphy of Off the Beaten Path Weddings
Stationery: William Arthur
Make-Up: Nicole Tott-Berger of Social Beauty Co
Hair: Dayna Hajiali of Mercer Street Salon
Bride's Dress: Martina Liana
Bridesmaids' Dresses: Alfred Sung via Weddington Way
Bride's Shoes: Jimmy Choo
Bride's Veil: Justine Corded Lace Veil via Happily Ever Borrowed
Groom's Suit: Suit and Tie, Brooks Brothers