In a previous post here, I told you that all the linen pieces I own are white. I was wrong! I forgot about these black linen culottes. I removed the self-tie belt that came with them and added a lighter color taupe leather belt. Since I have a short waist, I try to elongate the torso visually by wearing a belt in the same tone as the top.
I wore this look (plus a mask!) to early vote in the Tennessee primary elections. Only two people were in line; we kept six feet apart and used a Q-tip to push the buttons in the polling booth. Learn how to register to vote and find the deadlines for voter registration in your state here.
I always wear culottes with a block heel shoe to balance the proportions. Style tip: treat culottes as a midi skirt. I tucked in the white cotton tank and then added a very lightweight cotton cardigan. Similar tank – cardigan – Culottes here or here – belt.
That’s one of my all-time favorite necklaces from French Kande. It blends so well with almost anything I wear. I bought it here, but I substituted the Daalder FK91 medallion.
The watch is here. A similar link bracelet is here. Tennis bracelet here. Similar earrings are here.
My summer reading list includes ‘The Blue Zones Kitchen’ by Dan Buettner. There are many delicious looking recipes I will try, but I found the one I’m showing you today on his website here. You can purchase Dan Buettner’s books here.
My version of the recipe is below. I prepare food much the same way I get dressed, “Use what you have and make it work.”
Cowboy Caviar Ingredients: 1 cup olive oil ½ cup cider vinegar 2 tablespoons Stevia (I used brown sugar) 1 can black beans, unsalted & drained 1 can Adzuki beans, unsalted & drained 1 can whole kernel yellow corn, unsalted & drained ½ of a red onion (or sweet yellow if that’s what you have) 1 of each – yellow, red, and green bell peppers – finely chopped 1 jalapeño, finely chopped (or canned green chiles if that’s what you have)
Directions: In a bowl, mix beans, corn, red onion, and peppers. Pour olive oil and cider vinegar over the vegetable mixture, and stir. Let the mixture marinate in the refrigerator overnight for best taste results (the longer it sits, the tastier it becomes). Drain thoroughly, and add cut-up fresh avocado, fresh cilantro, and serve with organic dipping corn chips.
Corona beer and a slice of lime would pair perfectly with this dish, but I don’t have any. I will serve it tonight with a lovely Italian Valpolicella Ripasso.
I hope you also discover ways to make your weekend feel special.
Links in my posts may provide a small commission to me at no additional cost to you. I use my Sony Alpha a5100 camera’s timer and a tripod to take my photos.