What I Wore:

Today’s outfit was really comfortable all day long. I love outfits like that. It must be due to the fit–when clothes don’t get “rumpledy” by the end of the day, I feel much more put together. The days when my clothes look stretched out or feel too worn, I look like an elementary school kid who wont quit chewing on the collar of my t-shirt until it’s stretched out and grossly damp. I trust you’ve seen a kid like that before.

I got this necklace and sweater with my J.Crew rewards card so it felt like they were free which is always a great thing! Just a few touches of color to an overall charcoal gray look.This necklace sure did get a lot of attention today. It’s pretty hilarious how many men think to comment on a salmon colored plastic chain necklace.

What I Ate:

Mushroom Chicken, Wild Rice, Roasted Brussel Sprouts, and Red Wine Braised Pears

Ingredients for Mushroom Chicken

1-2 tbsp olive oil

1 container of sliced mushrooms, rinsed and patted dry

1/3 cup light beer

1 tbsp worchestire

1/2 tsp poultry seasoning

3 boneless, skinless chicken breasts

4 tbsp heavy cream

Salt and pepper to taste

Directions for Mushroom Chicken

Sautee Mushrooms in a deep pan in a little olive oil. Once they start to soften slightly, pour in the beer and once it begins to bubble, nestle the chicken in amongst the mushrooms and sprinkle with the seasonings. Cover the pan with a lid and cook until the chicken is nearly cooked through. Flip the chicken and stir in the cream. Cook the chicken through. Serve over the rice and pour the sauce over both the chicken and rice and be sure to get some yummy mushrooms on there, too!

For the rice, I use Uncle Ben’s stove top wild rice–it’s easy and fluffy and tastes quite good.

Ingredients for Brussel Sprouts

1 lb Brussel sprouts

2 tbsp olive oil

sea salt and pepper to taste

Directions

Heat oven to 350 degrees. Cut off the bottom of the sprouts and slice them lengthwise. Arrange on a roasting pan and sprinkle on olive oil, salt and pepper. Roast for about 20 minutes or until the sprout begin to get golden brown and yummy!

Ingredients for Pears

2 pears, halved

3/4 cup red wine

1/3 cup brown sugar

1 tsp cinnamon

Directions

In a deep sauce pan, heat red wine on high and place pears in the liquid once it gets to boiling or nearly boiling. Cook on each side for a minute or two at the high temp. Add in the brown sugar and cinnamon and reduce heat to low and cover. Cook for about 5-7 minutes longer until pears are soft and the sauce becomes slightly thickened.