Five on Friday

I hope you’ve all had a wonderful week! I am back from my trip to Paris, and I have been attempting to catch up on life, while conquering jet lag. 🙂 I am so grateful for the experience of traveling overseas with one of my best friends! Life is getting back to normal now, and I am thankful for that as well. I will post all about our Paris trip in the next week or two! For now, I’m linking up with all the girls for the fun Friday posts!

April, Natasha, and Christina; Karli; Erika, Narci, and Andrea

ONE: Macarons from Paris! Casey and I didn’t shop much while we were on our girls’ trip, but I did want to bring something back for Davis. He loves when I make macarons, and Casey and I wanted to try some from Pierre Hermé. We went to the store and tried a few flavors ourselves, then I brought a box of 7 home for Todd and Davis. He was quite excited!

TWO: Eye beauty products. I am trying a few new items – makeup and skin care – for my eyes. I posted about Neulash a few weeks ago, and so far I’m happy with it. It does make your eyelashes grow, and I’m excited to see how much they’ll have grown in a month! It slightly burns my eyes after I apply it, but it quickly goes away. I have bad dark circles, so I bought a product at a pharmacy in Paris to hopefully remedy that some. It can also be bought in the U.S. And my friend, Allison (thanks!), suggested I could try charcoal eyeliner. I’ve been pairing that color with a matte green eyeshadow (new as well), and so far I’m liking the combination!

(color is Covet)

(color is Charcoal)

THREE: Fall produce! Apples and pumpkins take center-stage this time of year, but this season yields so many other delicious vegetables! I included some of my favorites in this salad for dinner last night. The beets, brussels, cauliflower, and butternut squash were all roasted – delish! The kale, beets, and squash were all from our CSA.

Kale, chopped; toss with dressing and let sit for 30 minutes before serving
Beets, peeled, drizzled with olive oil, loosely wrapped up in foil, roasted at 400 for 50 minutes
Brussels Sprouts, toss with olive oil, salt and pepper, roast at 375 for 30 minutes
Cauliflower, toss with olive oil, salt and pepper, roast at 375 for 30 minutes
Butternut Squash, toss with olive oil, salt and pepper, roast at 375 for 30 minutes
Quinoa, cooked in chicken stock with 1 clove garlic
Walnuts, toasted
Avocado
Goat Cheese
Balsamic Vinaigrette

FOUR: My mom let me borrow her leather jacket for our trip, and now I know I need one for myself. But hers is pretty great so I may have to steal it. 😉 I looked online and found a few promising options. One of these may need to be added to my Christmas/birthday wish list. (These are all faux leather).

FIVE: As I’m sure many of us are, I am thinking about the holidays, and how I want to decorate my house. This table setting from Style Me Pretty would be perfect for a simple Thanksgiving look, and could easily transition into Christmas, with a few added touches! It is a given that I will love anything with magnolia leaves!