I'm pretty darn proud that I controlled myself when on vacation in the Netherlands and only bought 3 things…1 vintage dress, 1 maxi dress, and one boho cross body bag. It was easier to control my shopping impulses when the Euro is almost twice the value of the Canadian dollar.
This is the maxi I just had to have. Greetje and Anja were nice enough to take some impromptu photos while I was showing off my purchase of the day to Greetje. My hair is up because I was preparing supper.
I'm wearing the maxi dress with flats here but you can see it is quite long. I haven't decided if I will have it hemmed since it does look very nice with my wedge heels and of course makes my legs look longer.
This is another one of those dresses you can scrunch up in a ball and pull out of a suitcase looking perfect 7 days later. Even one that has been lost for 5 days like mine was.
Also, because it has an empire waist it is perfect for a fat day.
Here we are in Anja's garden enjoying the salad I made. I am wearing my "cooking clothes", which apparently is a maxi skirt paired with a tiger shirt. Next time I really need to bring an apron with me. I am so 1950's.
Photos courtesy of Anja from The Curly Traveller
This is my own recipe for salad I make all the time. Greetje loved it and wanted the recipe so here it is:
Suzanne's Strawberry Goat's Cheese Pecan Summer Salad
salad dressing
4 tbsp olive oil
2 tbsp rice wine vinegar ( you can also use balsamic vinegar, if you do, you might not need as much honey)
1 tsp grainy mustard
1.5 – 2 tbsp good quality honey
salt to taste
fresh ground pepper to taste
Whisk all ingredients together in bottom of large bowl. Taste to make sure it is balanced. If you need you can add a bit more honey or a bit more vinegar.
salad
1 bunch cooked al dente asparagus cut into bite size pieces
2 bags washed mixed greens (or one bag, depending on how many people you need to feed)
1/2 package of fresh strawberries washed, hulled and cut into slices
1 small package of goat's cheese
1/4 cup of toasted pecans
Toss the greens and asparagus into the large bowl and mix to coat with vinaigrette. Plate greens. Add strawberries, pecans and goat's cheese artfully on top of each plated salad.
This was an outfit post that morphed into a recipe post. I must be hungry.
Linking up with the lovely Patti at Visible Monday
