Wednesday, November 30, 2011

Things I'm Loving...

Laura Rowe Photography

How many of you are on a budget? Heck, I don't know many people that are not. If your own personal finances have not been tarnished too much during this economic down turn, then at least you might get a little disturbed by the price of fuel and groceries these days.

I, unfortunately, am feeling the burn. Even with living at my parent's home temporarily, unemployment pays me pennies. I cannot imagine how a family could survive on this.

Regardless of the financial issues, I have found a few ways to lift my spirits and indulge, even if it is just a little bit. Long gone are the daily, if not multiple, trips to Starbucks. Gone are the movies  twice a week, or random clothes shopping or eating out.

What I have replaced instant gratification with is something even more interesting. Let's call it a little blessing in the midst of a personal rain storm - I am learning to delay my need for things, actually weigh out whether it makes sense, and finding amazing deals in the process.

I wanted to share with you a couple of things I am loving, that cost or save me pennies!

I am a crazy book fanatic, so much so that the egyptian would often make me donate books to the Salvation Army, just to justify the cost versus the tax write offs. Since I am stuck at my parents home, and have very little entertainment, clearly, I am turning to books. I was so please to find this very book store in downtown Gray. It's called Kema's Hobby Book Store, and you may have read about it in past posts. She sells new and used books, and from what I can tell, takes donation. I have stocked up on about 5 books, and the cost will blow your mind. Every Saturday in November and December she is selling her 99 cent books for buy one get one free. Now, there are seriously some good titles. It seems she judges whether they are a $1 by the wear and tear on them. I don't care about a few flimsy covers! I was thrilled to get some wonderful books for just $2 and some change, or so.

My advice to others looking to save a few dollars, visit your locally owned book store and look for deals like the ones Kema offers. Some owners let you set up an account, where you donate books, and in turn sort of trade out accordingly. This holiday season may be a tight one, but supporting our local shop owners and purchasing quality books (ALWAYS A GOOD GIFT IDEA) is a winner!

PS 0- if you live in Middle Georgia, I highly recommend you check out her store. Heck, come up the second Saturday in December, and the entire strip where her shop is will be hosting a Holiday Festival (FREE) with  Santa's workshop for the kids!

I love good ice cream. I was quite the Ben & Jerry's consumer, as well as other yummy brands. Since I feel $5 is a bit much for a small container of ice cream, I have found a nice alternative. Ben & Jerry's and Starbucks have these mini ice creams - and honestly, it's better for the waist line. I have been getting the Vanilla Bean, then coming home and sprinkling a little cinnamon -and voila! ~ a perfect treat. The cost?? $1. No kidding! These delightful treats are only a dollar, and it fits perfectly into my budget.

The closest Starbucks to my parent's home is over 30 miles away. (I know.. *sigh*... I have got to get an apartment in Macon.) BUT, let's be honest, I can't afford Starbucks these days. It's hard to live without their Peppermint Mocha.. but alas.. there is an alternative for  less! I tried the Peppermint Mocha from McDonald's and I have to tell you, it's delicious! Sure, it does not compare in quality, but for the price, it is great in my book. (And only 10 miles away.) I want to say I spent under $5 for mine.

Whenever I feel like shopping, and know I can't - I head to Pinterest for about 1/2 an hour of pure pleasure. I want to thank Leanne for introducing me! I am having a blast on this website. There is a waiting list, unless you actually know someone on there -
Once you start pinning, your creative juices get flowing. Not to mention, I have sooooo many ideas for my new home! PS - It's free.

My Walgreen's app saved $5 today! I am LOVING it. Basically, I needed some hair color - and the one I want is, well, my fave and a bit of a splurge. It happens to be the most expensive one, however, they had it on sell. THEN - I just happened to open the coupon section of the app - and BAM - $5 off. My expensive hair color ended up being cheaper than all of the others!

The app has soooo many cool features. For instance, I chose the "shop" option last night, looking to price some OTC meds, and was able to compare. I highly recommend you download it!

Sure - there are other things, but for now - it's the little things. Coffee, books, ice cream, maintaining my hair (without the salon's help,) and fantasy shopping/planning - it's all available for under $5.

What are some hints and tricks you have up your sleeve?

Tuesday, November 29, 2011

Oh Mama Mia!! ~ DIPS!

I cannot tell a lie, I am sooo pumped about cooking again. No, I don't know when that is going to happen, and NO - my mom really loves cooking, so there is not a whole lot of room for me to experiment with the new recipes I have found.

The good news??? I am collecting them ALL!

I wanted to share a few more with you, because folks, these look- FANTASTIC!!!

Now.. the topic of the day is my absolute obsession and reason for my girlish curves - DIPS! These are to die for.

Avocado Salsa
1 medium tomato

2 avocados

1 cup of sweet white corn

1 Bushel of green onions

1 can of black beans
, drained

Garlic Pepper

Garlic salt w/ parsley

Tapatio Sauce

Place drained black beans and corn into a large bowl. 
Dice up the tomato and green onions and add them in the bowl.
 Season with the garlic pepper, garlic salt and tapatio sauce to taste. 
Mix everything around and then taste it to check seasoning.

 Add chopped avocado and mix it around one more time

Cheddar Bacon Dip

16 oz sour cream- 1 packet Ranch dressing mix-  3 oz bacon bits (in the bag not jar)- 1 cup shredded cheddar cheese- Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

5 Layer Greek Dip

Finely chop olive, bell pepper, cucumber, and dill.

2. Spread hummus about 1-2 inches thick in the bottom of a wide serving dish.

3. Sprinkle the vegetables evenly over the hummus.

4. Crumble feta cheese on top.

5. Sprinkle bits of dill and serve with warm pita slices. Enjoy!

Jalepeno Popper Dip


1 (8 ounce) package cream cheese (room temperature)

1/2 cup mayonnaise

1/2 cup cheddar cheese (grated)

1/2 cup parmigiano reggiano

1 (4 ounce) can sliced jalapenos (pickled)

2 jalapeno peppers (chopped, optional)

1/4 cup panko bread crumbs

1/4 cup parmigiano reggiano


1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.

2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.

3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

Mississippi Sin Dip

16oz sour cream; 8oz cream cheese (softened); 2 cups cheddar cheese, shredded; 1/2 cup chopped ham; 1 green onion chopped; 1/4 tsp hot sauce; 1 tsp Worcestshire sauce; salt; pepper; French loaf bread. Mix ingredients, hollow out the loaf creating a "boat," pour mixture in loaf, wrap in foil, bake at 350 for 1 hour

Pizza Dip

4 ounces cream cheese, room temperature

1/4 cup sour cream

1/4 cup mayonnaise

1/2 cup mozzarella, grated

1/4 cup parmigiano reggiano (parmesan), grated

1 cup pizza sauce

1/2 cup mozzarella, shredded/grated

1/4 cup parmigiano reggiano (parmesan), grated

2 ounces pepperoni, sliced

2 tablespoons green pepper, sliced

2 tablespoons black olives, sliced


1.Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.

2.Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.

3.Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

S'More Dip

1 can sweetened Condensed Milk

1 1/2 cups Chocolate Chips

1/2 cup marshmallow cream

Graham Cracker

In a small microwavable bowl, microwave chocolate chips and condensed milk on High 1 to 2 minutes, stirring occasionally(stopping about every 30 seconds to stir), until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spreading evenly. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. (She probably microwaved it for 1 minute, but then again use extra marshmallow cream). Immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance. (She folded the mixture a few times to get some of the of the chocolate back on top and some of the marshmallow mixed in a little deeper.) Serve immediately with graham crackers for dipping.

Baked Potato Dip

1 (2.1-oz.) package fully cooked bacon slices 1 (16-oz.) container sour cream $

2 cups (8 oz.) freshly shredded sharp Cheddar cheese $

1/3 cup sliced fresh chives 2 teaspoons hot sauce $

Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper $

Serve with: waffle fries Preparation

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Chocolate Chip Cheese Cake Dip

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup miniature chocolate chips

Graham cracker sticks or teddy grahams

In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.

Monday, November 28, 2011

Planning my contribution

Christmas is less than one month away, and I need to get the spirit. I was looking forward to the holiday, then I let my personal crisis get me side tracked. I am going to try so hard to move forward, and live "as if."

One of the ways I hope to get in the spirit, is to contribute a dessert at our Christmas Eve dinner. Since I can't put up my tree, or hang my ornaments (first time EVER,) I need to add my own spin on the holidays.

I have been purusing the holiday dessert recipes, and I think I found a few that look tempting. I thought I would share them with you here, and maybe, as you plan your holiday feasts, you might want to try one of these out. As for the sources of the recipes - they are numerous. I found most on Pinterest, and just clicked to get the passed down recipe.


Peppermint Bark Cheesecake

Tall and Creamy Cheesecake: A Basic

makes 16 servings

From Baking From My Home to Yours, by Dorie Greenspan


For the crust:

1 3/4 cups graham cracker crumbs

3 tablespoons sugar

Pinch of salt

1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:

2 pounds (four 8-ounce boxes) cream cheese, at room temperature

1 1/3 cups sugar

1/2 teaspoon salt

2 teaspoons pure vanilla extract

4 large eggs, at room temperature

1 1/3 cups sour cream or heavy cream, or a combination of the two


To make the crust:
Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.
Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn't have to be a precision job. Put the pan in the freezer while you preheat the oven.

Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
Reduce the oven temperature to 325°F.
To make the cheesecake:

Put a kettle of water on to boil.

Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

Put the foil-wrapped springform pan in the roaster pan.

Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.

When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.

Remove the sides of the springform pan— I use a hairdryer to do this (use the dryer to warm the sides of the pan and ever so slightly melt the edges of the cake)—and set the cake, still on the pan's base, on a serving platter. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.


Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It's best to defrost the still-wrapped cheesecake overnight in the refrigerator.

Peppermint Bark Cheesecake

from Anne Strawberry

3 tablespoons cocoa powder

2 teaspoons peppermint extract

5 drops red food coloring

3 ounces white chocolate, melted and cooled

1/4 cup Andes Peppermint chips

4 ounces Peppermint Bark, broken into large pieces

Prepare crust as directed and stir in cocoa powder. Bake as directed.
Prepare cheesecake batter as above and divide into thirds. Into one third, stir in white chocolate. Set aside.
In other two thirds, stir in peppermint extract (to taste) and add food coloring to achieve desired color.

Pour in pink batter, spoon over white batter, sprinkle with peppermint chips, and swirl together to form a marble pattern.
Bake and cool as directed and top with whipped cream, chocolate syrup, and peppermint bark.

Reindeer Feed

•6 cups Rice Chex® or Chocolate Chex® cereal

•1 bag (12 oz) white vanilla baking chips (2 cups)

•1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)

1. Line cookie sheet with foil or waxed paper.  Place cereal in large bowl.

2. In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

Eggnog Pudding Trifle

**found on

Makes about 4-5 - 8oz. trifles 

2 - 5.3oz. boxes of Walker's Shortbread Petticoat Tails

2 cups of commercially prepared eggnog

Pinch of salt

1/4 cup sugar

3 tablespoons cornstarch

1/2 cup milk -cold

2 egg yolks

1 tsp vanilla extract

2 tablespoons butter

Grated fresh nutmeg for sprinkling

Reserve 4 shortbread petticoat tails for garnish. In a large bowl, crush the remaining shortbread cookies with your hands until crumbs form. Place 2-3 tablespoons of crumbs in the bottom of 4 -5 8oz. glasses (or small canning jars).


Pour 2 cups eggnog, sugar and salt in a medium saucepan and place over medium-high heat. In a small bowl, make a slurry with the cornstarch and cold milk, whisking vigorously until no lumps remain. Add the two egg yolks to the slurry and whisk again until combined.

When the eggnog mixture has come to a boil, remove from heat and slowly pour in the slurry while whisking constantly. Return to heat and cook again until the mixture thickens but is still pourable (this will only take 1 or 2 more minutes). Remove from heat and add vanilla extract and butter. Stir until combined then pour a layer of pudding over crumbs in each glass. Continue to layer cookie crumbs over pudding until glasses are filled.

Whipped topping:

1/2 cup heavy cream

3 tbsp extra-fine sugar

In a small bowl, whip heavy cream on medium high speed with an electric mixer. Gradually pour in extra fine sugar, 1 tbsp at a time. Increase speed to high and whip until thick and fluffy. Dollop whipped cream on top of trifles and sprinkle over freshly grated nutmeg. Embellish with reserved shortbread petticoat tails.



Saturday, November 26, 2011

Things I have learned this week

Laura Rowe Photography

Considering I do not do as much as I used to, it's hard to garner some life's lessons for you guys.. but alas, the holidays are upon us and lessons are abound...


1. That I actually do like turkey. Typically, I stay far away from that dry bird, but I think my mom finally got it right. I had turkey salad twice yesterday. (That's only lettuce, turkey, olives, & spicy ranch dressing.

2. When you lay it on the line with the egyptian, he listens. I was cool about it - I just said, "Please, try harder." He responded. Sometimes they just need a little push from time to time.

3. I can get a spark of happiness from time to time. One of my dearest friends and former co-workers from the Girl Scout days invited me to join her for 3 days in Savannah, Georgia. She is in charge of a big GS event, and asked if I just wanted to tag along - meals/lodging all included. Go to Savannah for $0 for the weekend? Well - hell yeah!

4. That I am not 100% ready to give up on my current career field. I keep losing out on various interviews, and began to think maybe my run was over. I started thinking of going back to school, switching career fields all together, or just settling for mediocre. But that push is still in me. I keep reapplying...

5. My niece is my one piece of sunshine. She is like a ready made ball of laughs. We giggle, we play - and we play hard. We drive each other crazy, and we are like two peas in a pod. She is smart too! We were playing the Sims3, and I asked what we should do about a 3rd bedroom for our little Crabtree family. Do you know what she said? Je ne sais pas! She heard me say that all the time, (it means I don't know in french, and in stead of saying I don't know - I ALWAYS say Je ne sais pas. Somehow, she picked it up and used it properly in a sentence. She's five!)

6. That I actually enjoy jogging. Autumn and I went to the park, and I started walking the track, while my dad was riding his bike. Autumn wanted to race. Granted, I can't run to save my life, but I can jog - and it felt great.

7. That I am 85% closer to enrolling in this Travel Agent Certification class. Hell, why not?

8. All I apparently need are the 4 suitcases in the living room, and my shelf of products in the bathroom.

9. I miss cooking. I can't wait to find a job - get my own place again, and invite my friends over for dinner!

10. Still not sure what lessons I am supposed to learn from all of this - but I am trusting there is a point to it all.

Friday, November 25, 2011


Laura Rowe Photography

Are you a big "nail" person? If you look at my picture on the left, you will notice my hands are in the pockets, probably because my nails looked like crap. However, I enjoy wearing nail polish and I am fascinated by other people and their wild colors.

I will admit, I think the designs are tacky. They are fun, but not something I could get away with. (At least, not when I have a full time job.) However, I can appreciate the artistry in some of the designs. Special occassion/vacation/etc - sure, go crazy!

I tend to wear some basic colors - pink, hot pink, gold shimmer, pearl, maybe a nude, and more oftern than not, a typical french manicure. I do own black, and a deep/dark violet, and right now I have on purple. (Because I can!)

One of the things I have decided to do, once I am gainfully employed again is play a little more with nail color. (If I can... and maybe only on the weekends, since most of my jobs require me to be a little more on the conservative side.)

OPI, hands down, has the best colors. Well, at least in my limited knowledge of nail polish. The brand, Nicole, also has some pretty cool colors, and I have always loved Chanel's polish.

I want to share a few pics of some of the ones I really, REALLY like.

Imagine a night out with the girls - maybe a bachelorettle party, or 80's theme - or just a night of dancing. How funky is this???

Day of the Dead, baby! How fun to wear all black, do your skull face, and then have these fab nails?? Too cool!

Okay - LOVE. Swoon. Would wear often, and even to work. See what I mean about Chanel??

This is exactly what I have on right this minute. Perfect for fall!

I think this is fabulous! I see dinner or parties with this color. Christmas, maybe?

This is just fun! Definitely a night out type of color.

You know I love peacocks.. how cute is this???

I thought this was just too pretty. Not sure where you could wear this, but it's pretty.

Hint hint.. I am thinking my 39th Birthday party... (umm.. did I give away too much?? I picked out a theme for this year!!!!)

New Year's EVE!!!!!!

This I could see wearing to work. It's not so - In Your Face - more, I don't know.. classic.

Just for fun!

Fourth of July picnic? Valentine's Day? Disney World?? LOL

I would totally wear this to work. I actually wear this color in clothing - A LOT.

This screams summer.

Nice - coffee shot fun. ;-)

I am thinking - Spring - cocktails in the garden look!

Perfect nude.


Finally.... I just thought this was brilliant!

What are your favorie brands or colors or designs?

Thursday, November 24, 2011

Need a breakfast recipe?? - Dousing the Flames

Okay - for avid followers - you know what "Dowsing the Flames" means.. so without any explanation -

Check out some new recipe ideas!!!! (Did you hear the fake happy voice??? It was intended just for YOU!)

take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center.
Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown


1 loaf sourdough bread (I used Pepperidge Farm)

8 eggs

2 cups milk (I used 1%)

1/2 cup heavy cream

3/4 cup sugar

2 Tbsp. vanilla


1/2 cup all-purpose flour

1/2 cup packed brown sugar

1 tsp. cinnamon

1/4 tsp. salt

1 stick cold butter, cut into pieces

1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.

2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in was about 12 hours).

3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge.

4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

'Blueberry Cheese Rolls'

Source: Kraft Foods

1 pkg. (8 oz.) refrigerated crescent dinner rolls

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

2 Tbsp. sugar

1/2 cup blueberries, divided
Heat oven to 375. Unroll dough into four rectangles; firmly press perforations together to seal.

Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. Bake 11 to 13 min. or until golden brown.

Monday, November 21, 2011

Fantasy Shopping.

I want to go shopping. Really, REALLY bad. I had hoped back when all of this unemployment started, that I would be gainfully employed by now - happily purchasing gifts for my family, decorating my new home, and starting a new life with my egyptian.

Alas, that is not the reality.

This morning, I rode with my niece and father to my storage unit. I took two big boxes of extra clothes and and shoes, and traded out for other things. When I walked in, the positive energy from my goodies just hit me. Why? Those items were purchased with love. Hahaha... I know that might sound silly, but, that little unit contains my life. Literally - all of the things that belong to me.

Granted, I know my life is more than my stuff - it's the air in my lungs, the food in my belly,  roof over my head - my husband, my family and friends.

But folks, it's the holiday season, and the commercials tell me to BUY BUY BUY.

I am taking you on a fantasy shopping trip. One in which I pick out multiple outfits.

If I could.... I would....

One of my favorite colors to wear in the fall & winter is this plum. LOVE it. Works great for brunettes!

I always get compliments when I wear hot pink. Here are too of my faves - hot pink & black!


This boot is the only one that will do!

Everyone knows I LOVE red.

How beautiful is this????

This is too adorable (not to mention, I love to wear green!)

Classic black & white!

Triple swoon

Can you totally see this at a holiday party???

I love the neutrals with the pop of color for fall and winter!

This says Autumn! I would love to wear this on Thanksgiving...

I could see a girl's trip to Savannah wearing this!


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