britt's picks // kellie chambray shirt

denim on denim on black. i love a simple outfit. 

Quinoa Chili // Linden

This recipe is a vegetarian version of chili but it pleases even the biggest carnivores! It is hearty and delicious. Everything your dinner should be in the Fall. This chili definitely gets better with age. I always look forward to the leftovers. Oh and tell your kids there is cocoa in it and that will get them excited to try it! 
what you'll need: 
2 tbsp. olive oil
1 large onion, diced (1 3/4 cup)
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar  
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1/2 cup cilantro, chopped
Juice of 1 lime
Heat olive oil in a large pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar,  and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, or tortilla chips)
Enjoy! -Linden

comfy cute // the Jeremy Ranch shirt

this time of year, between all the running around, cooking, eating, etc etc etc… it's nice to find a balance between looking adorable and feeling totally comfortable. this shirt will do the trick. so soft, easy to wear, and in neutral colors, so you can wear it with anything. the front is simple, with a little pocket and patterned fabric, and then surprise, there's little horses on the back! yay! (i personally love that it is longer in the back, because i like things to cover me rump!!)-yes, said in a british pirate voice.
our lovely friend and model, Mindy looks pretty darn cute in the JEREMY RANCH SHIRT paired with FAUX LEATHER LEGGINGS and our FADED JADE BUBBLE NECKLACE, don't ya think!? 
XOXO - britt

dear to wear // the turban

sometimes you just have to take a risk. step outside your style comfort zone, and wear something that totally freaks you out. one of our favorite trends right now, is the turban. leave those beanies at home… it's time to wear the turban!!
and check out our GORGEOUS model's blog!


sneak peek // november's new arrivals

coming to the shoppe this week...

weekend special // friday harbor sweater

WEEKEND SPECIAL!! our FRIDAY HARBOR SWEATER is on sale, this weekend only, friday-sunday for $59.95 (reg. $72.00) it's the perfect sweater for that space between halloween and christmas. i don't know when we stopped celebrating thanksgiving, and basically just made christmas come a month early...but personally, i like to celebrate fall as long as possible. winter can have december, november still belongs to autumn! 
this GORGEOUS sweater is made of angora/wool and is as soft and warm as it looks. warm brown, grey and cream colors make up the native design complete with fringe detail.
the open, no closure front make the sizing versatile, and would make a great piece for those of you will a baby bump in progress, or if you happen to indulge a bit this season! (don't we all!?) the sweater is only fitted through the shoulders and arms, the body of the sweater hangs loose and free.
it's simply a beautiful sweater, and we think it's a great way to kick of your weekend shopping!

Pumpkin Dream Cake// Linden

It's that time of year again... Pumpkin Time!! I go through multiple cans of pumpkin for different recipes every week and I love it!! This is the perfect dessert for this season. It is called Pumpkin Dream Cake and it really is a dream. I usually let me boys scrape the frosting bowl when I am done with it, but this maple cinnamon frosting is just too good to share! 




3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk

12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons  maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon 
6 cups powdered sugar



Preheat oven to 300°F. Grease 2 round round cake pans. Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. If you want your cakes to come out flat and even so it looks pretty when you layer it and frost it you need to cut two strips from a hand towel, dampen the towel and wrap it around your pans. Ir works every time and is much cheaper then buying the real thing. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the  layers with a thick layer of frosting between the layers. Proceed to frost the rest of the cake..  Store in the fridge until ready to serve



Enjoy!! -Linden

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