Photo A Day | Week 23

This week was a fairly quiet one filled with vacation prep for Ashley and Shelby coming to terms with the fact that her time in London is almost over.

 Day 154: Was in the mood for a little Thai food for dinner. Do you think this is enough food for one person? ha ha

 

Day 155: One of my favorite things about NYC is that in the summer some of the streets become outdoor seating. Get there early enough and you can have your pick of spots. Good luck trying to find a seat during lunch though. 

 Day 156: Shelby went to the One Direction concert in London tonight. Because apparently seeing them countless times in the US isn't enough. This is her imaginary boyfriend, Harry Styles

 Day 157: Ashley spent the morning at Barnes & Noble flipping though travel books for last minute vacation planning.

 Day 158: Shelby and Allix got to pretend to be BBC news anchors. Read more about their adventures here.

 Day 159: Stocked up on some snacks for Europe. Have you heard of Nature Box? If you're a snack person you should check it out.

 Day 160: I've come to the conclusion that the majority of Shelby's internship consists of her sending me pictures of whatever English snack she's eating at the moment. This one is like if Oreos and M&M's had a baby apparently.

Until Next Time

XOXO

Ashley & Shelby

Photo A Day | Week 22

This week was a lot of trips to the park, a day in Paris, catching up on some reading, and for one of us seeing our name in print!

 

Day 147: Quick weekday lunch break in the park enjoying the gorgeous weather

Day 148: Shelby and friends enjoying an after work drink. Fun Fact: in London you are allowed to take you drink outside the pub and drink/hang out on the sidewalk/street adjacent to the bar

 Day 149: Pixie asking "Is it the weekend yet?! Take me to the park!" Spoiler Alert- we went to the park

 Day 150: Shelby spent the day in Paris. Here she is at the Louvre. She didn't actually walk through the museum. She just went to take this picture, ha ha

  Day 151: Relaxing Sunday morning with a cup of coffee and a good book. I'm currently reading The Goldfinch. Has anyone else read it? I love it so far

 Day 152: Evening in London hanging out at Trafalgar Square

 Day 153: One of Shelby's first tasks as an intern at The Daily Mirror was this fashion editorial on flip flops. It was published in the paper today under her name!

Until Next Time

XOXO 

Ashley & Shelby

Across the Pond

 

To see more photos and details of what Shelby is up to in London make sure you go check out her blog here. Make sure you stay tuned for more adventures...she's off to Paris tomorrow for the day. I'm thinking about braving the long line at the newly opened Dairy Queen in Manhattan. You know, because that's just as exciting as having a picnic under the Eiffel Tower, ha ha.

Until Next Time

XOXO

Ashley

Photo A Day | Week 21

This week was filled with sightseeing, haircuts, and many trips to the park.

 

Day 140: Shelby's in London less than 24 hours and she's already managed to buy a t-shirt with her imaginary boyfriend's face on it. 

 Day 141: Shelby's flatmates in London. They are all students at FIT and are each interning in London this summer

Day 142: Pixie finally got a haircut! Now she's all ready for summer

 Day 143: Shelby and some pigeons sitting by the Thames River in London

Day 144: Sitting on a bench overlooking the East River reading a book and people watching. Perfect Sunday.

Day 145: Taking advantage of the beautiful spring weather I've been trying to take a walk by the river every day. This was early morning on Memorial Day where I stop and took a moment to reflect on the day.

 Day 146: We recently discovered our favorite neighborhood pizza place, Gotham Pizza, delivers slices. I need to forget I know this information.

Until Next Time

XOXO

Ashley & Shelby

Photo A Day | Week 20

This week was pizza, packing, some more pizza, and some more packing. 

 Day 133: Got my tall wellies in the mail today. Prepping for my summer vacation in the rainiest countries ever

 Day 134: Made homemade pizza from Blue Apron. It was SO good but took FOREVER to make. 

 Day 135: TGIF

 Day 136: Helping Shelby pack for her European adventure. You can see what she's up to by following along here. 

 Day 137: Pix got in on the packing fun by using Shelby's neck pillow as what looks like a fuzzy pool float. She sat like this for awhile. It was hysterical. 

 Day 138: Pizza party, last minute Europe planning, and The Bachelorette. Perfect Monday night.

Day 139: The packing is complete! Shelby is off to London bright and early Wednesday morning. 

Until Next Time

XOXO

Ashley & Shelby

Living Out My Dreams

The word DREAM has always been my favorite word. I was taught at a very young age to always follow my heart and dreams. This is a principal that has been instilled in me since day one and I truly believe that I am fulfilling my dreams. As a young girl I always dreamed about traveling the world, falling in love with people and places, graduating from university, and starting a career. I have accomplished bits and pieces of these dreams so far.

My favorite childhood photo

I knew right from the start of high school that I wanted to move to New York and pursue a career in fashion. From my first sight of the New York Skyline I just knew that this was the next chapter of my life. I feel very lucky to have decided what path I wanted to take at such a young age. After applying to my dream school, I was accepted and was ready to take on this new amazing experience. Almost 7 years later I am still completely happy with my decision! Yay, way to go me! High Five!

Horrendous picture, but you get the point

When I graduated high school my sister and my mom took me to England for the first time. Ashley had spent a summer abroad there a few years before and she absolutely loved it. I didn't know much about England, but  I was excited for my first trip out of the country. My mind was so occupied with moving to New York City in a few months for school that I didn't really have any expectations of the trip. I never in a million years thought that I could fall more in love with a place than New York. Boy was I wrong. 

First trip to London in 2011

I spent my first two years of university pining and dreaming after a life in London. Yes, I was thankful for all of the experiences I was having in NYC, but i was definitely lusting over the beautiful country of England. I knew I had to get back over there as soon as possible, so I worked hard and applied for a summer program at school that took 16 people to London, Paris, and Florence! I mean come on, dream trip! It was on this week and half that I was in London for the second time that my lust turned into love. I spent every day daydreaming about the job and friends I could have over here. A life very different from what I was living now, but something I knew I would make happen no matter what.

Yes, I was crying in this picture.

It's almost been a year since I have been in London, but I have spent every day since listening to BBC Radio 1, watching The Only Way Is Essex, and keeping up with all of the gossip happening around England. Back in October I applied to another program at school that takes 24 people to London for 5 weeks to intern and attend school. So right now, at the age of 21 I am fulfilling my dream of working in London, England. Words can't express how happy and proud I am of myself for this accomplishment.

As I am beginning to pack I wanted to share with all of you that this upcoming Wednesday I am off to London for 5 weeks, then taking two weeks to travel around Europe with my mom, sister, and my best friend Allix who is also interning in London at the same company! How in the world did that happen!? Well it is fate that The Daily Mirror chose both of us!

Allix and I are both interning at the Fashion Desk at The Daily Mirror, one of the UK's best newspaper/tabloids.

http://www.mirror.co.uk/

Allix and I will also be keeping up with a blog during our time in Europe. Here is the link so you can follow along on the journey with us.

http://aandstakelondon.blogspot.com/

I'm so thankful for all of the opportunities I have had, and I can't wait to see where this summer leads me. When I graduate FIT in a year I hope to return to England. I just want to say a massive thank you to my parents for always supporting my dreams even though it takes me so far away! 

Chip Chip Cheerio! See you all in London!

XOXO

Shelby

Photo A Day | Week 19

This week was filled with lots of sickness, a concert, and some surprises in the mail

Day 126: Ashley's intern caught sleeping on the job again. 

Day 127: Shelby attended a concert by one of her favorite bands- The 1975

Day 128: Sick Selfie #1. Both of us seemed to have come down with some sort of virus that must be terribly contagious because everyone we have come in contact with over the past few days is experiencing the same symptoms. Good times. 

Day 129: Sick Selfie #2. We drug ourselves out of bed to go see a movie which we thought would be a relaxing activity. Turns out both of us had trouble making it back home without passing out from exhaustion. Deciding that anything but our beds was to taxing of an experience we spent the rest of the day sleeping in hopes of this terrible sickness going away. 

Day 130: It was a BEAUTIFUL day so we drug ourselves out of bed long enough to go enjoy brunch outside at Bocca down the street from us. Turns out sunglasses and lipstick are great tools to hide the fact you feel like crap. After brunch it was back to bed. Ugh, whatever this flu like thing is needs to go away, like now. 

Day 131: Ashley's Birchbox came in the mail today which is always a happy day. If you're interested in learning more about Birchbox click here. 

Day 132: The coffee fairy delivered lots of coffee today. Just in time to as we finished the last of our supply off this morning. (Thanks Dad!!)

Until Next Time

XOXO

Ashley & Shelby

Blue Apron: Crispy Tofu Steaks & Roasted Broccoli

"Tofu has long been a staple of vegetarian entrees. Though it originated in Asia, we've come up with a refreshing rendition using traditional French techniques. A tangy, smooth Champagne vinegar-Dijon vinaigrette and rustic smashed purple potatoes put a new spin on this classic ingredient."

Ingredients:

2 tablespoons champagne vinegar

1 14 oz package extra firm tofu

1 bunch parsley

1 head broccoli

1 pound purple potatoes

1 shallot

1 teaspoon garlic powder

1/4 cup rice flour

1 tablespoon dijon mustard

Makes 2 servings

About 545 Calories per serving

Prepare the ingredients: Preheat the oven to 475 degrees. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Drain the tofu. Slice in half once horizontally, then once lengthwise to create 4 steaks. Pick the parsley leaves off the stems. Cut the broccoli into large florets. Cut the potatoes into 1 inch pices. Peel and mince the shallot and place in a bowl with the champagne vinegar. 

Roast the broccoli: Place the broccoli on a sheet pan, toss with olive oil and season with salt and pepper. arrange the broccoli in a single layer and roast, stirring halfway through, 15 to 17 minutes, or until browned. Remove from the oven and set aside. 

Make the potatoes: While the broccoli roasts, add the potatoes to the boiling water. Cook 15 to 17 minutes, or until very tender when pierced with a fork. Drain the cooked potatoes thoroughly and return to the pot. Add a drizzle of olive oil and, using a fork, mash the potatoes to your desired consistency. Season with salt and pepper and se aside in a warm place. 

Make the mustard vinaigrette: While the potatoes cook, add the Dijon mustard to the shallot-vinegar mixture and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Set aside as you continue cooking. 

Cook the tofu: While the potatoes continue to cook, in a large pan, heat a 1/4 inch layer of oil on medium-high until hot. In a large bowl, season the tofu with salt and pepper and toss with the rice flour and garlic powder until thoroughly coated, shaking off any excess. Once the oil is hot enough that the tofu sizzles immediately when added to the pan, add the coated tofu and cook 8 to 10 minutes per side, or until browned. Transfer the cooked tofu to a paper towel-lined plate and season with salt and pepper immediately. 

Plate your dish: Divide the cooked tofu, smashed potatoes and roasted broccoli between two plates. Top with a few spoonfuls of mustard vinaigrette and garnish with the parsley. 

This was my favorite of the three meals. I had never cooked tofu before. I eat it all the time at restaurants or in my take-out but I'd never actually cooked it. I was happily full after one of the tofu steaks so you could easily turn this into four meals. I excluded the parsley garnish since I don't care for parsley. I really liked the mustard vinaigrette but I would use way less shallot in the dressing next time. I also used a little truffle oil on the smashed potatoes to finish instead of olive oil which gave the dish a little extra something. 

Until Next Time

XOXO

Ashley

Blue Apron: Spring Minestrone

"Fava beans are one of the oldest crops known to man, with evidence of cultivation dating back to 6,000 B. C. Many Italians believe that these beans saved the population of Sicily from starvation in the Middle Ages when all other crops failed. Superstition says that if you keep a dried roasted fava bean in your pantry, there will always be food in your kitchen."

Ingredients:

3 cloves garlic

2 stalks celery

1 bunch parsley

1 carrot

1 lemon

1 yellow onion

1/2 bunch asparagus

1/2 pound fresh fava beans

1 15-oz can diced tomatoes

1 cup vegetable broth

6 ounces ditalini pasta

1/3 cup grated parmesan cheese

Makes 2 Servings

About 580 Calories Per Serving

Prepare the ingredients: Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Peel and thinly slice the garlic. Small dice the celery. Pick the parsley leaves off the stems. Peel and small dice the carrot and onion. Zest the lemon. Cut the lemon in half and discard the seeds. Snap off and discard the woody ends of the asparagus, cut the asparagus on an angle into 1 inch pieces. Shell the fava beans. 

Start cooking the vegetables: In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, carrot, celery, and onion. Season with salt and pepper and cook, stirring occasionally, 3 to 5 minutes, or until softened. 

Make the soup: Stir the vegetable brouth, lemon zest, tomatoes and 3 cups of water into the vegetables. Season with salt and pepper. Bring the soup to a boil on high then reduce the heat to medium-low and simmer 4 to 6 minutes, or until slightly reduced in volume. 

Blanch the fava beans: While the soup simmers, add the fava beans to the small pot of boliing water and cook 1 minute. Drain thoroughly and rinse the blanched beans under cold water for 30 seconds to stop the cooking process. Using your fingertips, break off the tip of each fava bean and squeeze the bean out of the outer skin; discard the skins. set the prepared beans aside.

Add the pasta and asparagus: Add the ditalini pasta to the soup and cook 8 to 10 minutes, or until the pasta is al dente. Add the asparagus, half of the parmesan and half of the parsley. Season with salt and pepper and cook, stirring occasionally, 1 to 2 minutes, or until the asparagus is bright green and the cheese is thoroughly incorporated. Remove from heat. Stir in the juice of the lemon. 

Plate your dish: Divide your soup into bowls and top each with the peeled fava beans. Garnish with the remaining parsley and parmesan cheese. 

I really liked this recipe. I had never cooked with fava beans before so that was a new expereince. I don't particularly care for the taste of parsley so I would leave that out if I made again. What makes this feel like "spring" minestrone is the lemon but the lemon flavor was a little to strong for my palatte. I cut it by adding another cup or so of water to the pot...which in turn increased the serving size. You could also just use half a lemon. I had some toasted croutons on hand I served on the side but you could easily make your own with a baguette. With the added water I ended up getting about 4 yummy servings out of this recipe. 

Until Next Time

XOXO

Ashley