Well, Fall still hasn’t quite hit southern California yet. And I’m pissed.
Yes, yes I know I’m lucky to live in a gorgeous climate of never-ending sunshine over a vast forest of palm trees and cerulean surf. I know. But I’m desperate to pull on a pair of boots and a knitted scarf and tromp around in crisp chilly air. I want to wake up in the morning under the covers – not sprawled out on top of them while the meager the air flow from my pathetic little oscillating fan washes over me. I want RAIN! The soft pitter-patter of rain on the windows while a hot toddie warms your hands and heart. I desperately want to wear tights and my favorite suede ankle boots! Wishful thinking, I suppose.
And yet, when I woke up this morning, I opened the door to let Wyatt out and………….it was cold! Like, it might have even been 65 degrees or so!
Ecstatic, I dug to the very back of a drawer and tugged out my favorite green capelet. Reunited, and it felt so good. Inspired by this tiny hint of autumn from the weather gods – I indulged in a little photo shoot to savor the feeling of it all.
Emerald capelet is thrifted
Leggings from Nordstrom
Booties from Forever21
Camisole from Victoria’s Secret
To further celebrate, I made a fantastically nutritious and deeply delicious …. Harvest Salad! This is so simple and so good, you won’t think twice about how healthy it is!
2 cups of butternut squash, cubed
3 cups of brussel sprouts, halved
Take up your magical brussel-sprout-wand and get cookin’!
Pre-heat your oven to 400 degrees. Prepare your brussel sprouts by rinsing, trimming the little stem off the bottoms, and slicing them in half. Chop up your butternut squash as well, in large cubes (shhhhh I cheated and bought the lazy man’s pre-cut squash). Finely dice the garlic, shallot, and about a 1/4 of one yellow onion.
Line a baking sheet with foil, and spread out your veggies. Toss them with a light drizz le of olive oil, and season with salt, pepper, shallot and onion. Roast these for about 20-30 minutes, tossing occasionally.
Once you pull your toasty roatsty veggies out from the oven, toss in with your kale and a little drizzle of balsamic and olive oil. Top with crumbles of goat cheese and chopped almonds, and dig in!
What are some things that put you in an Autumn mood? I’m starved for all fall-related comforts so indulge me!