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<\/a><\/p>\n1 ONE SPECTACULAR ALL WHITE WEDDING. I love all white anything and a wedding is the perfect event for an all white color scheme. Maybe it’s a blessing in disguise I didn’t have a daughter after all…I cannot imagine me planning her wedding, it would keep me up for months, lol.<\/p>\n
But an all white wedding is one “sure thing” and this one with flower overload is simply amazing!! Held in a place I have been to many times, the magnificent St. Regis in Dana Point, California. Talk about all the stars being aligned! From Style Me Pretty, click here to see entire event.<\/em><\/a><\/p>\n <\/p>\n 2. . INSTAGRAMS OF INTEREST. One of my favorite parts of my job is scouring Instagram for all the blue ribbon winners of the week. Truly there are many more, so it’s often hard to narrow it down but alas I did and here are this weeks faves, with a heavy emphasis on fall of course:)<\/p>\n <\/p>\n 3. A MOST DELICIOUS SOUP! I posted this on Instagram last week and many asked for the recipe so here it is. This is a hearty soup which could double as a meal….it is so tasty. I make this over and over from fall to end of winter, and it’s always a huge hit.<\/p>\n The pancetta gives it an amazing flavor and if you can get a seasoned quart of fresh tomato sauce, that is preferable (even at a place at Whole Foods), vs. getting a canned tomato sauce. Add a nice loaf of crusty french bread and you are in business-<\/p>\n Heat your olive oil in a large soup pot, add garlic and cook for about 5 min. Add the pancetta, let cook and lightly brown for about 10 min. Add your fresh herbs (bay leaves and thyme, 2 stems)\u00a0 diced carrots, celery and shallots. Saute for about 5 min add your chicken stock and tomato sauce.<\/p>\n Let cook for about 30 min. Add beans with heavy cream, season to taste with salt, pepper and Parmesan. Let cook at least another 30 min, I let mine cook for a few hours on lowest setting possible. At this point boil your pasta in a separate pot and drain once they are still a little crunchy (very al dense).<\/p>\n I always keep the pasta on the side in a little Ziploc bag until I am ready to serve then I add a small amount to each bowl of piping hot soup. I cannot stand mushy pasta in soup so this way its perfect!\u00a0 Serve piping hot with toasted crusty bread, garnish liberally with freshly grated Parmesan. Freezes very well too…enjoy!<\/p>\n <\/p>\n <\/p>\n 4. DEAL OF THE WEEK! Had to alert everyone of this amazing deal on this very Chanel-ish jacket. Too good to not share and a price that even I had to do a double take on. I love this with all white but could also see it with black in the colder months. So very pretty !!\u00a0 Click here to see<\/em><\/a><\/p>\n <\/p>\n<\/a> <\/a> <\/a> <\/a> <\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a> <\/a> <\/a> <\/a> <\/a> <\/a> <\/a> <\/a> <\/a> <\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\nPASTA FAGIOLE SOUP<\/h3>\n
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