This particular day, I was determined! I would wear bright pink and wedges – fog and mist be damned!

Pink, pleated polka dot skirt: vintage, thrifted
Beige cardigan: Forever 21
White belt: H&M (old)
Tan wedges: L.L.Bean Signature

I love bright colors with neutrals, and love seeing this combination popping up so often lately. Beiges and tans softens brights, whereas black and white make them pop more. Sometimes you just want to take the edge off a bit.

I’m also a sucker for a high waist, midi skirt. I know not everyone can pull it off, but I find it very flattering on me. Though sometimes I wish I was a few inches shorter (I’m over 6 feet with heels), height does come in handy with some silhouettes.

Since I’m such an inept gardener, when I saw some leafy greens with red stalks poking out of the ground in April I assumed it was swiss chard. It was not. What we have here is a bonafide rhubarb plant.

This thing is massive, and flourishing. So, I’ve got my work cut out for me this spring and summer. Expect to see more rhubarb recipes upcoming. This one is probably the simplest – just a lovely, tangy, pinky syrup for your summer imbibing. Combine some rhubarb chunks with water, sugar and lemon and you’re pretty much done. It also happens to be delicious and adds a really interesting element to drinks. I’ve combined it with seltzer and mint, added a splash to a vodka tonic, and I can only imagine how good it would be in a mojito.

If nothing else it’s pretty, and oh-so-summery. Give it a try!

Rhubarb Syrup
(from this Closet Cooking recipe)

Ingredients
2 pounds rhubarb, cut into 1 inch pieces
1 cup sugar
1 cup water
juice of 1/2 lemon

1.) Combine all ingredients in a large pot. Simmer over medium heat until the rhubarb has softened a lot (about 10-15 minutes). Strain the solids through a fine sieve.

2.) Reserve the solids. I combined mine with some watermelon and plain yogurt in a food processor, then put it into my ice cream maker. It made quite a tasty frozen yogurt!

3.) Return the syrup to the sauce pan and simmer to reduce to desired consistency (about the consistency of a syrup used in coffee drinks). Store in the refrigerator.

Anywho, I wore this decidedly gray and black outfit to grab tacos and margaritas at El Rayo on Friday night. It was looking too dark for me, so I popped a yellow scarf on my head and felt instantly better.

That’s it, I’m starting a campaign. Wear yellow – it makes you happy!

Black jeans: H&M
Gray t-shirt: J. Crew outlet
Black mini wedge sandals: Steve Madden
Black bag: Michael Michael Kors
Yellow and black scarf: vintage
Silver necklace: vintage

Speaking of yellow, there are two of these random  bushes growing in the wooded area along my yard. They’re pretty hidden, this one is under a tree with low-hanging branches. I think they’re super pretty, but have no idea what they are. They don’t have thorns, so I don’t think they’re roses, but other than that I have no idea. Any ideas? I’m considering moving them somewhere where they can be seen better, but I also don’t want to kill them in the process!

Have a yellowy day!

Speaking of said chive plant, I had no idea they could get so big! I thought it was a scallion plant at first. You can tell I’m not a gardener. Most of my time in my new backyard is spent wandering around, wondering whether things are weeds or real plants. Most of the time they’re weeds. Bummer.

So! If you have some lovely herbs growing this spring and summer whiz them up into this quick dressing. I used parsley and chives, but I’m sure basil, cilantro or any number of fresh herbs would be delicious. I also subbed Greek yogurt for mayo and left out sardines and taragon. This recipe is a bit of a blank slate – adjust it to fit what you like. Just don’t throw in a dandelion plant thinking it’s arugula. I almost did. Wouldn’t have been pretty.

Buttermilk Green Goddess Dressing
*based on this Bon Appetit recipe

Ingredients
1/2 cup Greek yogurt
1/3 cup buttermilk
1/4 cup chopped fresh chives
1/4 cup coarsely chopped parsley
1 tablespoon fresh lemon juice
1 chopped garlic clove
1/4 tsp. salt
1/4 tsp. black pepper

1.) Combine all ingredients in a food processor. Combine until mostly smooth (I left some specks of herbs). Taste to check for salt.

2.) Store in the fridge for about one week. Top salads, use in wraps and sandwiches, etc.

I’m super happy to say that myself and the other SWAP maine ladies, Allie from Broke 207, Ashley from sweet william, Kate from Sweet Disorder, Laura from Fore Front Fashion, and Michelle from Maine Belle / Goodwill of Northern New England are putting on the third SWAP maine on Sunday June 10 from 10:00-2:00!

This spring we’re teaming up with the brand new Portland Flea for All, which is an incredible art / vintage flea market held every Saturday and Sunday. They have offered to host us and we’re thrilled – the perfect collaboration!

More details will come soon, but mark your calendars! Sart gathering your clothes, shoes and accessories for some serious swapping just in time for summer! As always, all proceeds will benefit Goodwill Industries of Northern New England.

“Hey! Look at me! I can cut sweet potatoes with mah’ crippy ‘bows!”

That’s what I call them by the way. “Mah’ crippy ‘bows” sounds way more fun than “bilateral radial head fractures.”

Anyways, I’d definitely say side dishes are one of my specialties. I’m not super skilled with meat (that sounds weird) and I am by no means a precise baker. Side dishes can be quite simple to pull together and with a little creativity they can have a big impact. So, grab your sweet potatoes, dried cranberries, and curry and let’s get cooking! Whether you have crippy ‘bows or not.

Curried Sweet Potato and Cranberry Salad
Serves 4-6 as a side dish

Ingredients

2 pounds sweet potatoes
1/4 cup fat-free Greek yogurt
1/4 cup mayonnaise (I use an all-natural, low-fat kind)
2 tbsp. milk
1/4 cup dried cranberries
2 tbsp. minced chives (plus more for topping)
2 tbsp. minced parsley (plus more for topping)
1 tsp. curry powder
1/2 tsp. sea salt (plus more for boiling)
1/2 tsp. black pepper

1.) Peel the sweet potatoes and cut into one-inch (bite-size) chunks. Place the potatoes in a large pot and cover with water (an inch or so over the potatoes). Sprinkle a heavy pinch of salt in the pot. Cover and place on high heat. When they come to a boil, remove the lid and cook until tender. About 10-15 minutes.

2.) Drain the potatoes in a colander. If you’re a little rushed (like I was) rinse with cold water to cool. Set aside.

3.) Mix all the other ingredients together in a large mixing bowl. Fold in cooled potatoes.

4.) Top with additional herbs if you like and keep refrigerated. Serve cool.

So, here I am, all dolled up for a night out. You will notice my awkwardly bent arms (hey, I’m not healed yet!), but ignore that. Last Friday Ross and I and some of our friends grabbed drinks and appetizers at Restaurant Grace, then enjoyed a six course tasting menu at Hugo’s. Ross’s birthday was last week, so we felt like celebrating. Plus, the tasting menu is half-price until the end of April. It was absolutely delicious and so much fun.

Yellow dress: H&M
Green leather jacket: L.L.Bean Signature
Gray tights: Marshall’s
Quilted black purse: thrifted vintage
Black flats: Steve Madden

Since I had spent the better part of a week wearing sweatsuits appropriate for octogenarians, and with my hair done by my live in hair stylist (aka Ross, for the record, he is terrible at pulling my hair into a pony tail), I felt like wearing a pretty dress. I last wore this for my bridal shower in June, so it was fun to wear again. Sadly, I did need to ugly the look up with my sling when I was walking, but the second I was sitting this thing came off!

Have you ever had to wear a cast, splints, or a sling? I am infinitely grateful that I’m not in a set of casts right now. In the 18 hours I was in double splints, totally unable to do anything for myself, I quickly became aware of what a privilege independence is. Even in the week after the accident I had to depend on Ross to help me around, cook, do my hair, and more (use your imagination). The more mobility I gain the happier I am; I can’t wait to be 100%!

Wednesday afternoon I headed home from work on my bike. I had all my stuff in my backpack, but I tossed my lock in my basket. I’ve done this plenty of times before, so I thought nothing of it. As I made my way down a hill I noticed my lock bouncing out of the basket. The next thing I knew I was on the ground. Basically the lock fell out of the basket and tangled in my front wheel, making it screech to a stop, tossing me over the handle bars. I landed on my hands, but banged my head on the ground.

As I picked myself up, I noticed a fire truck behind me and two teenage girls dragging my bike to the sidewalk. Those girls were so nice! Three firefighters popped out of the truck and immediately made sure I was ok and bandaged my bleeding knee. They even fixed up my bike. I’m so thankful they were there. I noticed that my forearms hurt, but I figured they were just sprained. I told the firefighters I was fine and dragged my bike back to work (I wasn’t far) and got a ride home from a co-worker. As time passed my arms hurt more and more, so I called Ross and had him take me to an urgent care facility.

We got to the hospital and had to wait to be seen. At this point my arms KILLED. Still I was convinced they weren’t broken; they couldn’t be! Finally I was taken in and given some x-rays. Oh my, twisting my arms around was super painful. We waited a while for results and I was eventually told both my elbows were fractured.

WHAT??????

The ER doctor put temporary splints on my arms (which were basically casts) until I could be seen by an orthopedist. She told me I would most likely have casts on both arms for a month. All I could do was cry. A month with double casts? I wouldn’t be able to feed myself, bathe, or even be able to go the bathroom by myself. I was so upset, but thankfully I had Ross by my side.

The next day I saw an orthopedist and got the best news – I didn’t need casts or splints! Just some rest and slings when I was up. Apparently the location of the breaks and the severity weren’t bad enough to require immobilization. Oh man, I can’t remember the last time I was that happy. Now, five days later I’m doing really well. They’re still sore but I can do a lot of things by myself. I go back to the orthopedist on Thursday for more x-rays and I’m really hoping they’re healing.

So here’s the takeaway kids:

WEAR YOUR BIKE HELMET!!! Each and every single time you ride a bike. I don’t care if your hair looks cute – not an excuse. If I hadn’t been wearing mine I could have had brain damage. Seriously.

So, promise me you will? I see you all, biking around town, sans-helmet. You look adorable, really. But, you know what’s not adorable? Your brain smashed on the road.

Do it, please.

Oh, and don’t have loose stuff hanging around. Secure your lock, don’t wear loose clothing, tie your shoes, etc. This all could have been avoided if I put my lock in my backpack.

Learn from me, a sad pitiful cripple, please!

Anywho, I wore this outfit on Saturday night out to dinner with Ross. Before leaving, I decided to pose with all my trees. Judging from these photos I hadn’t yet adjusted my skirt – whoa there mini! I hope I pulled it down before leaving…

Black skirt: American Apparel
Blue top: some random store in Quebec City
Mustard cardigan: Forever21 (via SWAPmaine – it’s coming back!)
Flats: Zara
Necklace: vintage
Bracelet: vintage
Watch: Michael Kors

Last but not least, here is a dark, blurry photo of me jumping maniacally off a boulder.

Red dress (worn as a skirt): Calvin Klein
Sweater: J.Crew
Button up: vintage, thrift
Booties: Audrey Brooke (via DSW)

I just wish, hope, and pray we don’t see a return of, gulp, snow. Shudder. Even looking at these photos makes me nervous.

Oh, and here’s my glitter nail – just for fun. Happy weekend! I hope you have some nice weather.