March is officially here! On the blog today, things still look like winter as I show you what I wore and what I cooked last week.
I only went out a few times last week because it was freezing here, and wimpy me stayed inside.
But it provided opportunities to wear some of my winter clothing that is not worn often.
WHAT I WORE
Last fall, I sent away the majority of my sweaters, because many were black.
I replaced them with sweaters in my new Vibrant Autumn Color palette. The one in the photo at the top of the page is a lovely burnt orange from JCPenney’s.
The second one is a lovely deep purple cashmere from Talbots.
As I have written recently, I am also enjoying making navy blue one of my core neutrals….while I also search for more items in marine blue.
My jeans are my favorite jeggings (olive and navy) and are from Chico’s.
The Chico’s Plush Shacket in the second picture is so warm…and I am glad to have it. It is still on sale and also in pink.
Both of these looks show how I love to pop more of my colors in accessories! So much fun.
Each of these looks was to run needed errands…the second one was for dog food and I had to go get his food…bless his heart!
Because it is March, here are some spring items hitting the stores:
WHAT I COOKED
Mr. B went on a Gulf Coast fishing trip recently and returned with red fish and drum.
This meal featured baked drum and roasted veggies.
For the veggies, I put the uncooked brussel sprouts in my food processor and kind of pulverized them. (Otherwise, he might shove them aside!)
Then I stirred this with broccoli, petite potatoes, sliced onion, minced garlic, EVOO, 1/2 teaspoon cayenne pepper, one teaspoon Italian seasonings, and 1/2 teaspoon garlic salt.
I roasted these at 450 for about 30 minutes or until they had the roasted color I wanted.
I placed the filets on a baking sheet.
First, I poured over them one teaspoon of melted butter mixed with fresh lemon juice. Next I salted each with garlic salt and lemon pepper.
Next I layered in this order: a minced garlic clove; onion slices; red bell pepper strips; a teaspoon each of sliced olives; sliced brown Kumato tomatoes from Mexico; shredded carrot.
I baked these at 450 for 25 minutes.
These are just out of the oven…and they were so, so delicious.
They made a perfect pair with the roasted veggies….and Mr. B loved it!
These tomatoes are fabulous…if you have a chance to try them, I highly recommend.
And, I am still enjoying my Nakano Chef’s knife. So happy to have it in my kitchen. If you are interested and use the code PLUTRELL, you will get 20% off.
This meal was just amazing…I loved how all of the flavors worked together to support one another….so good if you like fish and I imagine the same process would work with any fish.
I want to thank all of you who understood my intentions with yesterday’s post. Tomorrow is one of the Today’s News posts with headlines and I promise all are lighthearted.
I do not post often on serious topics, so I hope you know that when I do, I believe the messages to be important.
It was nothing more than a post about our strength and critical roles over age 50 during challenging times.
Thank you for being here…I will see you tomorrow…and I hope you join me as we….
By Pamela Lutrell
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