Lindsy.serrano

Lately, I’ve noticed that pulling a sweater over my head has become almost as much a part of my morning routine as pushing start on the coffee maker. Soft, textured, oversized—there are so many beautiful knits I’d happily cozy up in out there.

Here are some that have caught my eye recently…

Not a sweater, per se, but big enough to be worn like one: I’m loving these Argentina-made oversized scarves, in all of their earthy tones (and everything about the styling here).

For a similar look, try this two tone long scarf. (And yes, that hat is amazing, but not for sale on their site. I tried to find a similar one, and came across this and this.)

I’ve long loved the Colorfleck look, every since I used to borrow my dad’s in the ’80s. I have this sweater in the lighter grey and it’s one of my favorites. Now I’m wishing for the darker one, too.

(This new crewneck box-cut one is really cute, too!)

I’m drawn to all things rust-tone these days. This sweater is no exception.

The Pom-pom look seems to gain momentum with Misha & Puff’s popcorn sweater. I haven’t gone for it, but what I like about best about it is all the tone-on-tone texture, so I tried on the top cardigan at Madewell the other day, and it’s nice how the open front breaks it up a bit. The second option here takes that tonal texture in a more subtle direction.

Still, if popcorn is what you’re after, here’s a modified take on the trend from Anthropologie.

A Knotted Waist is perfect for showing off all those high waisted jeans, and the slimmer cut works well with the wide-leg ones. This one comes in lots of colors.

Speaking of color, a gorgeous color for this mockneck.

To be honest, my most-reached-for basic is a black cashmere crewneck that I got years ago from L.L. Bean for a trip to Yosemite. It’s so warm and soft—I’m not sure why they stopped making it in basic black. But I found a few other Cashmere options that look tempting:

Like, NotMonday’s Essential V-neck, above.

Or these gorgeous basics by Naadam (unisex, and so many colors at a great price point) and Everlane.

Under “Splurge,” my wishlist would definitely include this Dôen sweater. (That lead photo of the gorgeous handknit Ulla Johnson sweater also fits in this category.)

And for a “save,” here are two good-looking, chunky classics—from Urban Outfitters and a well-reviewed one from Amazon.

Which would you choose? Any favorite knitwear sources to add? 

P.S. Relaxed Denim and last year’s sweater round-up.

[Lead Photo: Ulla Johnson]

The post Sweater Weather: Knitware to cozy up to appeared first on Hither & Thither.

My wedding this summer in Rhode Island was full of wonderful moments I keep replaying in my head (wedding withdrawal is real, man), but something that really stands out is our vows…

Leading up to the big day, the ceremony was what made me most anxious.… Read more

The post Do or Don’t: Writing Your Wedding Vows appeared first on A Cup of Jo.

five little things that made my week. 

1. these clogs. 

{and for two rain-free days to wear them on.}

2. this vanilla-colored scene.
{because sometimes you toss your sweater and turn around and see a little poetry.}

3. this fresh chamomile.

{because i mostly let it languish in my fridge, but not totally.}

4. these pots.

{newly planted with seeds. not sure they’ll get enough light, but we’re giving it a shot anyway.}

5. this purple scooter.

{because we found a sidewalk scooter with a tiny scribbled “for free” sign and replaced what was broken with purple, as requested. plus triangle decals.}

other things:

the children all dutifully returned from whatever dangerous thing they were doing.

time for a veggie burger pilgrimage.

a summer to-do list.

compost dinner.

package free shop.

everyday, anytime, anywhere.

If you’ve ever tried my recipe for How to Make Tofu Taste Good (or the new quicker method), you’ve likely fallen in love with tofu.

Prior to discovering this method – which crisps the tofu up in the oven without any oil or cornstarch – I wasn’t a big fan of tofu. But it’s since become my tried-and-true method for pretty much all things tofu!

The baking method works beautifully in this simple, 9-ingredient vegetable stir-fry infused with almond butter for added protein and nuttiness.

Almond Butter Tofu Stir-Fry from Minimalist Baker →

olive | For Mother’s Day, you hugged me and said, “mom, I love that you are always kind to me and never feist me.” “Do you mean fight?” I asked. “No,” you assured me. “I meant feist.” You hugged me again, and I knew it was straight from your heart.   blythe | You are […]

It’s time to update this pom-pom chandelier post from 9 years ago, one of the first that went “viral” on my blog in 2013. The reason I wanted to update this post in particular today is because this chandelier was inspired by traditional Polish chandeliers called Pujaki (made from paper) and I really want to...

Read More

The post Pom-Pom “Pujaki” appeared first on ARTBAR.

I ran by the farmer’s market this weekend (which couldn’t be any more different than the Southeast Asian markets from my recent trip, let me tell you!), and was happy to see a table brimming full of ramps. We’d heard quite a bit about these wild onions, similar to tiny leeks, but had never tried them. I decided to pick up a bunch, and asked the vendor what to do with them. You can grill them, she told me, make a pesto, or make that one Argentinian sauce — what is it called again? Oh yes — chimichurri.

My interest was immediately piqued – I’d heard of chimichurri, but never tried it since it sounded so fancy. Let me assure you, after trying it out, not only is it incredibly easy to whip up (if you have a food processor or blender), it is incredibly tasty. Step aside, pesto — chimichurri is easier, cheaper, and just as delicious.

Classic chimichurri is made with parsley and garlic; its ramp counterpart is made with the bulbs and leaves of the ramps. Ramp chimichurri has a wonderful, smooth and unique flavor that is worth searching out a bunch of ramps. Ramps are foraged, so you could check your local forest (or farmer’s market) if you live east of the Mississippi in the US, where ramps can grow. If you’re not able to access ramps, you can’t go wrong with the classic parsley variety. I’ve included both below.

What to do with it? Traditionally, chimichurri is a condiment to serve with steak or fish, but try it with anything — grilled or roasted vegetables, eggs, on a taco, in a sandwich, on a quesadilla – whatever suits your fancy.