Top 10 blog posts of 2012

As I kick-off my 5th year of fashion blogging, it’s nice to look back at all of the blog posts I put together this year and see that you all seem to be enjoying the variety of work outfit inspiration.  Thank you for all your comments, tweets, Facebook likes, etc. I’m looking forward to another year!

As you prepare your 2013 work wardrobe, here’s a look back at the top 10 posts from 2012:

1 - What to wear to work: a scarf bow

2 - Cobalt blue pants 3 ways

3 - What to wear to work: client meeting

4 - What to wear to work: oversized button down shirt

5 - Item of the week: ASOS leopard peplum top

6 - 1 Anthropologie fox print shirt worn 3 ways

7 - Leighton Meester style (for the office)

8 - What to wear to work: a sweater dress

9 - From runway to the office: mint green

10 - How to wear a high low skirt


A healthy meal with plenty of leftovers for $16

My new apartment finally has a good kitchen..with real counter space and a full-size modern oven and refrigerator!   So I started my new years resolution this weekend by cooking.  On Sunday I wanted something healthy and with no meat, so I made a “mexican” salad and baked beans for the first time ever and they turned out very tasty!  My boyfriend even had seconds.  On top of this, there were still leftovers and all of the ingredients needed came to $16!

Baked Beans


2 cans of beans (The recipe called for navy beans.  I don’t know what those are and I didn’t see them at the grocery store, so I got pink beans.  They were a little large, so I’ll look for the navy beans again next time.)

1/2 cup barbecue sauce (I used Sweet Baby Ray’s original.)

1/4 cup maple syrup

1 medium sized onion


1) Dice onion and then heat some olive oil on a pan and cook the onions until they are golden brown.

2) Mix onion, beans, maple syrup and bbq sauce and put in a cooking pan

3) Bake at 325 degrees for 45 minutes covered.  Then bake for 15 minutes uncovered.

“Mexican” salad (It’s  in quotes because that’s what the recipes I got this idea from call it, but it has feta cheese in it which is definitely not Mexican.)


1 box couscous

1 medium red pepper

2 stalks of celery

2 scallions

3 oz feta cheese

16 oz frozen corn

1 avocado

5 tablespoons lime juice

3 tablespoons olive oil

some salt


1) Cook couscous and thaw corn, then place in frig to cool.

2) Dice red pepper, celery, scallions, and avocado.

3) Mix couscous, corn, red pepper, celery, scallions and avocado.

4) Add lime juice, olive oil and salt.