Banana Republic is offering 30% off some of their favorite work styles. I'm so excited because I ordered the dress (above) I've had my eye on. I hope it fits! Shop the work styles on the website and enter BRMONDAY as the coupon code at check out.
Monday, January 31, 2011
Happy Monday from Banana Republic
Banana Republic is offering 30% off some of their favorite work styles. I'm so excited because I ordered the dress (above) I've had my eye on. I hope it fits! Shop the work styles on the website and enter BRMONDAY as the coupon code at check out.
Adventures at the Outlets
This weekend my girlfriend and I attended a baby shower in Leesburg, Va. Its right by the outlets so we decided to hit them up after the shower. I can got some great pieces for the spring/summer and fabulous jeans. Here are some photos of my purchases. For the record I have no makeup on in these pictures.
My favorite J.Crew T-Shirts and tank tops
Some J.Crew beach stuff - Fun floppy hat and a cute cover up - have I mentioned I need a tan?
Super cute sweater from J.Crew, essential tank and new petite Provocateur Joe's Jeans
Sunday, January 30, 2011
It's Giveaway Time
Winter Closet Cleanout!
Wednesday, January 26, 2011
Yummy Braised Short Ribs
I made these VERY yummy braised short ribs last weekend and they were a huge hit among our guests. It was super easy to make and soooo good. I served them with mashed potatoes and grilled asparagus. The recipe is actually from Olive Garden's website (thanks Doug and Kellie).
Note: the picture above is not what mine looked like. I forgot to take a picture.
Ingredients
3-4 lb(s) boneless beef short ribs*
1/2 tsp salt
1/2 tsp pepper
2 tsp extra virgin olive oil
2 medium yellow onions, chopped
4 large garlic cloves, minced
2 cup(s) Chianti wine
1 32-oz can crushed tomatoes
3 cup(s) beef broth
2 tsp fresh rosemary, chopped
*Your grocery store butcher can cut into individual ribs and de-bone.
Directions
Pat the short ribs dry and season with salt and pepper.Coat a large, nonstick pan with olive oil. Sauté the short rib pieces over medium-high heat for about two to three minutes on each side or until brown. When finished, transfer the short ribs to a bowl.
Next, add the onions to the pan and cook over medium heat for approximately three minutes. Once the onions are translucent, add the garlic and cook for one minute.
Add the Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing the liquid to evaporate partially before each addition (about two minutes).
Return the short ribs to the pan, including any juices that might have accumulated in the bowl. Cover and let simmer for three hours on low heat to complete the braising process.
Remove the short ribs from the pan and boil the liquid until it’s reduced by half, about 10 minutes.
Return the short ribs to the pan and heat thoroughly.
Serve with potatoes or risotto and vegetables.
Tuesday, January 25, 2011
Last Day to Shop Stella & Dot
$59.00
4. Shop away!
Monday, January 24, 2011
Stella & Dot Earrings!
Here's how to shop:
4. Shop away!
Saturday, January 22, 2011
My Stella & Dot Ring(s) in Rotation
1. Going to www.stelladot.com/ashleypolo
4. Shop away!
Friday, January 21, 2011
Ready for Spring!
Thursday, January 20, 2011
Potential New Living Room
Let me know your thoughts? I think I'm loving the combination. If you hate it please don't tell me because I already ordered the rug and floral pillow. I will probably go to HomeGoods, Target for pillows (can't justify spending $30 per pillow) but the ones I feature give you a good idea. I can't wait to put this all together!!!!
Wednesday, January 19, 2011
Great Amazon Deal!
A great new recipe
On Monday, I made a new recipe that was really good. It was the perfect meal for a cold day. I wanted to take advantage of the vegetables that were delivered last week so I found this recipe on FoodNetwork.com. The roast was absolutely delicous and full of flavor. I was very excited because I got to use my new dutch oven (thanks to my brother and future sis-in-law for the Christmas gift). When I make this again, I think I'm going to use a leaner piece of meat, the chuck roast was too fatty. Also, I wasn't a big fan of the vegetables. Next time, I think I might add potatoes to it and increase more of the broth.
Here's the recipe -
Ingredients
Pot Roast:
- 1 (3 to 4-pound) beef chuck roast
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon all-purpose flour
- 3 tablespoons vegetable oil
- 5 cloves garlic, smashed
- 1 large onion, sliced
- 1 (15-ounce) can whole tomatoes, in juice
- 1/2 cup red wine
- 2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned
- 3 sprigs fresh thyme, or 2 teaspoons dried
- 2 bay leaves
- 1 tablespoon cornstarch, mixed with 2 tablespoons water, optional
- 1/3 cup coarsely chopped fresh flat-leaf parsley, optional
Roasted Vegetables:
- 2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
- 3 carrot carrots, peeled and cut into 2-inch chunks
- 2 medium parsnips, peeled, cut into 1/2-inch coins
- 1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both
- About 5 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer pot to the oven.
Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper. Spread out on a baking sheet in 1 layer. You may have to use 2 baking sheets. Once the roast comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. For a thicken sauce whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, taste and adjust salt and pepper, as needed. Keep the roast warm in the sauce until ready to slice.
Slice the pot roast and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side.
Tuesday, January 18, 2011
Need Advice...In Search of the Perfect Rug and Pillows!
Stella & Dot Giveaway!
1. Go to www.stelladot.com/ashleypolo
4. Shop away!
The party goes until January 25 so get your orders in!
Monday, January 17, 2011
Weekend Recap
Hubby and I enjoyed the long weekend in Philadelphia with our good friends. We did a little sightseeing, lots of eating and drinking and most importantly spending quality time together.
You can see my new necklace that I blogged about last week from my new favorite Etsy shop. Also while we were there I helped my friend decorate their new house. Here's a shot of the guest room. Everything was from Home Goods. I forgot how much I love that place! I picked up a few things as well which I will show you later this week.
When we got back from Philly, Hubby and I bought a new sectional leather couch and ottoman for our family room. I'm very excited for it to get here on Friday.
Friday, January 14, 2011
Time to Shop for Stella & Dot!
I'm all about accessorizing my wardrobe this season which is why I'm very excited to be hosting a Stella & Dot online party!!! The spring collection was just released and there are soooo many great pieces. Here's how you can shop -
The party goes until January 25 so get your orders in. Here are some of my favorite pieces -