à la mode

redefiningbodyimage:

Amanda and I were lucky enough to be invited to the Re/dress private grand opening sale and we had the best time gabbing about everything from intersectionality to kitten cats on our ride from Detroit to Cleveland today.

But of course, the shining moment goes to the Re/dress sale and finally meeting the babes behind the brand - Erin and Rachel!

I just realized I’d never known what a truly fat-positive shopping experience was before I went back and forth from the racks to the dressing rooms of this place. It is a bright and shiny feeling. The massive drawings by Natalie Perkins were mesmerizing. And the vintage selection! (It took everything in me to walk away from that muted-floral ruffly number because it was too snug.)

I think it goes without saying that there needs to be more shops filled with fashionable clothes that don’t market their items to “slim” bumps or try to hide fat bodies away. Shops that just exist as an awesome spot to find clothes that make you feel fabulous, as well as celebrated. For that and many more reasons, I’m so glad Re/dress exists.

The actual grand opening is next weekend and YOU SHOULD TOTALLY GO (if you can.)

- Haley

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inthethickofit:

The Rayanne Floral Cutout Skater Dress and GIVEAWAY (aka: REDRESS BIG ASS BLOGGING BONANZA)

Readers - this dress…I can’t get over this dress.  When Rachel from Re/Dress came to Chicago and showed me some of the amazing upcoming styles for the site, I just died when I saw this piece.  This dress features a gorgeous floral skater-style skirt pieced together with great sheer panels. It’s edgy and sweet at the same time.  Perfect for summer and great for those of us that want a trendy bustier-style top but stil want some coverage.

OUTFIT DETAILS

• The Rayanne Floral Cutout Skater Dress is currently available for $68 on the Re/Dress website.
• The If I Could Turn Back Time Purse/Backpack is currently available for $88 on the Re/Dress website
• The shoes are Crown Vintage
• Quill earrings are from etsy

And speaking of Re/Dress - LET’S TALK GIVEAWAY!!!  I’ve partnered with Re/Dress for the Big Ass Blogging Bonanza.  I love and support this boutique and I want you to love them too.

Here are the details!

You will receive:

• $100 gift certificate in a ReDress totebag,
• A midnight snack iPad case,
• Heavy Metal Satchel in teal
• Pacifica Radiant Shimmer Coconut Multiples highlighting creams for eyes, lips, face
• Buttons and stickers and other misc. items

 

Contest runs from 7/26-8/2. Once winner is chosen, I will message them within a few days.

To enter, click on the rafflecopter details below (tumblr readers - you’ll have to actually click on the link since tumblr doesn’t allow java in posts - just CLICK IT!).

-You MUST like Re/Dress in order to be eligible. (The reason being: if they get to 15,000 likes in the next month, they will be releasing their biggest coupon code EVER!)
-Like InTheThickofit on Facebook

-Tweet about this giveaway

I’m also going to give away a box of hand-picked beauty products just to folks that reblog this post send me an ask.  I’ll choose 1 winner out of folks that send me an ask this week (July 26-Aug 8) - this is a totally separate entry from the Big Ass Blogging Bonanza.

Rafflecopter giveaway

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dinnerwasdelicious:

Pumpkins Stuffed with Everything Good
Pumpkin Pie is the fucking worst.

At its very best, it’s a plate of nostalgia that enables Cool Whip, but it usually is just a sweaty, curdled abomination with too much nutmeg and flabby pie crust that tastes absolutely nothing like Pumpkin.

Pumpkin, believe it or fucking not, doesn’t taste like your Pumpkin-Spice Latte. It tastes like squash, because it is one, and it’s a damn fine one at that. It’s savory with a subtle starchy sweetness, like carrots that have been cooked forever, that turns from brightly tart to nutty and pleasantly murky the longer it roasts.

Pumpkin makes a great soup, and possibly an even greater hash with plenty of chipotle and dark greens, but it’s finest application, in our never humble estimation, is a classic French recipe that we’ve stolen from the incomparable Dorrie Greenspan, who we think is adorable and has a great haircut.

Pumpkins Stuffed with Everything Good is exactly what it sounds like. It’s all of your favorite savory things crammed into a pumpkin, and then the oven, and then your face. It makes a great main dish, served in giant slabs with crusty bread and some spicy green beans, and is an obvious choice as a starchy side, or you can mix everything up and use it as a seasonal hummus-alternative (fuck hummus) for whatever you want to get covered in gooey cheesey pumpkin guts.

This is one of those dishes that’s great for cleaning out your cabinets. Anything that tastes good together, and generally goes well with cheese, is a perfect addition to your pumpkin. Got a bunch of italian sausage? Toss it in. Leftover beets? Why the fuck not. This is a template, not an edict, so play around with it, and don’t be afraid to use whatever you like to eat— or got overloaded with by your winter CSA.

Pumpkins Stuffed with Everything Good
Inspired by Dorrie Greenspan

Serves: 3-4

• 1 Pie Pumpkin, or other small squash, around 3lbs, well washed
• 3 strips Bacon, thick cut, smokey stuff is best, chopped into small pieces

or

• 2 tbsp Olive Oil
• 2-3 cups Kale, Spinach, or whatever hardy greens you’ve got laying around
• ½ Red Pepper
• 1 clove Garlic
• Any other (cooked) Veggies you feel like adding (mushrooms, onion, and anything dark green is particularly nice)
• 2 tbsp fresh (or 2 tsp dry) Herbs, whatever you’ve got laying around is fine (thyme and parsley are my favorites, marjoram is really nice, too)
• The tiniest pinch of Nutmeg- or just say the word “nutmeg” while doing a dramatic hand gesture.
• 1 cup day-old Bread, cut into crouton-sized pieces
• 1 cup Gruyere, shredded
• 2 tbsp- ⅓ cup of Milk or Cream
• Salt and Pepper, to taste

Preheat your oven to 375 degrees.
Chop the top off of your Pumpkin and scoop the strings and seeds out like it’s Halloween; don’t pitch its lid. Using a clean dish cloth or paper towel, dry off the insides and lightly season with Salt and Pepper.

In a large skillet render your Bacon until it’s delicious. Remove from the pan and set aside.
Wash and chop your Greens and Red Pepper, mince the Garlic, and sautee in the Bacon fat (or Olive Oil), with any other vegetables or meat that you’re adding, just until they stop releasing tons of water.

Combine the Greens mixture with the Bacon, Herbs, Nutmeg, pieces of Bread, and Cheese. Moisten with just enough Milk or Cream to kind of hold it together in a loose blob. Season to taste, obviously.

Cram that stuffing mixture into the Pumpkin and put its lid back on. We use the word “Cram” intentionally. Really pack that shit in tight, it’s going to settle considerably as it bakes. Place into a shallow baking dish and bake until the Pumpkin is a little saggy and can be easily pierced through with a knife, about 2 hours.

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madeleineishere:

Dress for your Body Type

(via madeleineishere-deactivated2017)

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