Easter was a wonderful day; the weather sunny and warm, and we were in the company of good friends and delicious food (all gluten free). My friend Danielle (who recently went through an extensive culinary program), cooked a Moroccan lamb dish over saffron quinoa. For desert, she baked a polenta, almond, lemon cake with lemon carmel icing. I contributed with a couple bottles of red wine and an organic spring mix salad with radishes, tomatoes, red onion, strawberries and balasmic dressing. Mielle and Chris made stuffed pears with goat cheese and candied walnuts. What a feast!
Danielle has a beautiful backyard that is prefect for a photo shoot. Lucky for me, Jason brought his camera along. I am obsessed with mixing patterns and especially stripes with florals. That is one of my favorite combinations and it happens to be one of the trends for this spring and summer.
My floral, draped, silk skirt is from Orion London and the striped top is from Tart. Since it wasn’t quite warm enough to go without stockings, I opted for a solid pair of black tights and my Jeffrey Campbell wedged booties. For an extra layer, I added a solid black knit blazer from 7forallmandkind. I didn’t want to look like a hot mess with too many patterns and colors so I purposely stuck with all black solids.