Although you can’t tell by the white fluffy stuff in the background of these photos, I think that spring is finally just around the corner! I enjoyed our little snow day last week, but too much time inside has given me a serious case of cabin fever. Ergo, B and I spent a lovely day at Union Market, just a few blocks away from my NE D.C. apartment. The sun was finally out on Saturday and temperatures exceeded 40-degrees, so I was a happy girl.
I was also happy to throw on some lighter spring layers, like my new window pane tunic and favorite Zara anorak. I have been searching for the best “window pane” look for me, so I was super excited to find this tunic on the sale rack at Urban Outfitters. I can’t wait to wear it in warmer weather, and on my trip to Morocco (more on that to come)! B also found a couple gems from UO on his last shopping trip there that I was lucky to catch on our outing. He has been warming up to the idea of me taking photos of him, and I am so glad (because how cute is he in his Aztec print cardigan?!).
I’m also relieved that orange is back in for spring this year. Stella & Dot has an amazing new leather cut out clutch that speaks to me every time I go to pick a purse. What does it say, you ask? “Wear me defiantly until the snow melts away and spring is here to stay!”. At least, that’s what I would say if I were a cute bright clutch.
Urban Outfitters Cardigan | on sale!
Vans Cosmic Galaxy Shoes
Urban Outfitters Tunic | on sale!
Zara Anorak | similar
Stella & Dot Waverly Clutch
Since the holidays just aren’t complete without copious amounts of cooking, baking, and [inevitably] eating, I decided to use some of my treasured time at home to make a Dolan family traditional dish: French crepes. I grew up with my Grandmama frequently making crepes for me and my sister on mornings we spent with her. Natalie and I were crazy for them, and often had competitions on who could eat more, and more quickly. I think my record was 8 crepes as fast as Grandmama could crank them out.
Since Grandmama is no longer around, I enjoy making crepes in her memory. Although it will never be the same experience as sitting on the kitchen counter and handing her eggs to crack in the mixing bowl, I’m happy that a little piece of her lives on each time I create this dish.
Recently I have been adding a “secret ingredient” of orange zest to give the crepes an additional citrus element. If you haven’t tried it before, I highly suggest it! You won’t be disappointed…
1 cup all-purpose flour
1/2 cup water
1/2 cup milk
2 tsp melted butter
1/4 tsp salt
1/2 tsp vanilla
orange zest to taste
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt, vanilla, orange zest, and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat [I suggest using a little bit of vegetable oil]. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until small bubbles appear in the batter [the bottom will be light brown]. Loosen with a spatula, turn and cook the other side. Serve warm and with your favorite fillings. My all-time favorite is just sugar, but maple syrup, Nutella, and assorted jams are delicious too!