it’s simple.

This is it, ladies. We’ve found the holy grail of drugstore skincare products. Behold:

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❤️

I scooped this per Jay’s step-moms recommendation and I must say… Just when you think you’ve removed all of your makeup, you haven’t. This Simple Cleansing Micellar Water removes every last bit of your daily grime and leaves you fresh-faced and fancy free. BONUS: It’s $7. Simple.

 

*This post is not sponsored*

local life: the Fabulist.

So, guess who was recently named to Statesboro Magazine’s Fabulist as “Most Stylish Business Owner”? L was beyond excited to get the call a few weeks ago. Statesboro Mag’s Erica Sellers visited L at Dish for a quick photo to celebrate.

L at Dish

L photographed in Dish last month. tunic: Tory Burch (similar here)// faux leather leggings: Shop Social Dish (buy here) // arrowhead earrings: Dani Rae at Dish (call 912-871-3989 to order) // bracelets: BCBGeneration, Coach, David Yurman // photo credit: Erica Sellers, Statesboro Magazine

L and Joe attended the Fabulist Fete Thursday night at the historic Averitt Center for the Arts.

Statesboro Fabulist Invitation

cute invite!

SMAG Fabulist

anorak: dish (buy it here) // striped tee: sole // leather shorts (sold out), necklace and clutch (sold out): social // photo credit: lori grice

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nail polish: pure ice siren

Thank you so much to the readers and staff at Statesboro Magazine for such a fun honor and fabulous night!

quick and easy: bang bang shrimp pasta.

In our continuing effort to cook quick, easy, delicious meals while buying as few new ingredients as possible, we stumbled upon this recipe for Bang Bang Shrimp Pasta on Damn Delicious (one of our favorite food blogs). We were initially skeptical (mayonnaise? blahhh), but it turned out AMAZING. And it only took about 5 minutes to throw together. We strayed a little from the original recipe, so check out our modified version below.

Bang Bang Shrimp Pasta

photo: Damn Delicious. we took the tails off our shrimp, just because.

Bang Bang Shrimp Pasta (adapted from Damn Delicious)

What You Need

  • 8 ounces spaghetti (we used whole wheat spaghetti)
  • 8 ounces medium shrimp, peeled and deveined (we used a bag of thawed frozen shrimp)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 teaspoon smoked paprika, or more, to taste (we just used regular paprika – totally fine!)
  • Kosher salt and freshly ground black pepper, to taste
  • Bang Bang Sauce
    • 1/2 cup mayonnaise
    • 1/4 cup Thai sweet chili sauce (we substituted cocktail sauce – worked fine!)
    • 2 cloves garlic, chopped
    • Juice of 1/2 lime, or more, to taste (we didn’t have any limes so we left this out, but we bet it would be a good addition)
    • Pinch of crushed red pepper flakes

What You Do

  • To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
  • Toss shrimp in paprika.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Saute chopped garlic and onion in olive oil for a minute or two, until soft. Add shrimp, a pinch more paprika, and salt and pepper to taste. Cook until shrimp are pink (just a few minutes).
  • Pour in about half the sauce (just enough to coat).
  • Add the pasta to the pan. Add a little more sauce if necessary. We only used about half of our sauce mixture. But you do your thing.
  • Serve immediately, garnished with fresh parsley.

We promise, this will become a regular in your dinner rotation. Annnnnd, we’re eating the leftovers as we speak!

motivation monday: shrimp fried quinoa.

Motivation Monday is back! When we read about this genius recipe (originally featured on Eating Bird Food and written by Brittany Mullins, who is part of POPSUGAR Select Fitness), we knew we had to try it. Indulge your craving for traditional shrimp fried rice with this healthy food hack!

Shrimp Fried Quinoa

photo: PopSugar

 

Shrimp Fried Quinoa 

What You Need:

  • 3 cups quinoa, cooked
  • 1 tablespoon coconut oil (divided)
  • 1/2 yellow onion, chopped
  • 1 clove garlic, minced (or more – we really like garlic)
  • 1 inch piece of ginger, minced or grated
  • 1 pound shrimp, peeled and deveined
  • 3 eggs
  • 1 bag (about 3 cups) frozen veggies (whatever kind you like – pictured is a blend of peas, carrots, green beans, and corn)
  • 2 tablespoons low sodium tamari (or soy sauce)
  • 2 tablespoons mirin (Japanese rice wine – view a substitution here)
  • 1/2 to 1 tablespoon sambal oelek (a chili sauce – you can totally substitute sriracha)
  • 1 teaspoon sesame oil
  • Fresh cilantro and sriracha, for topping (optional)

What You Do:

  • Prepare quinoa if you haven’t already. Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork. Refrigerate until cool. This step can be done the day before.
  • Heat 1/2 tablespoon coconut oil in a large nonstick skillet over medium-high heat. Add in shrimp, season with a little salt and pepper and stir constantly while cooking for 2 to 3 minutes or until shrimp are cooked through. Place cooked shrimp on a plate and set aside.
  • Add remaining coconut oil into the same skillet. Sauté onion, garlic and ginger until fragrant, about 4 to 5 minutes. Add the frozen veggies and cook until heated through. Add in cooked quinoa and shrimp then add in tamari, mirin and sesame oil, and sambal oelek. Use however much sambal oelek or sriracha you’d like depending on how spicy you’d like the dish to be.
  • Cook and stir until evenly coated, about 2 minutes. Make a well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, about 2 to 3 minutes. Divide the dish between 4 plates and garnish with cilantro and a little sriracha, if using.
  • Note: If you’re not into spicy, just leave out the sambal oelek chili paste and/or the sriracha. The dish tastes just as good without it. 

friday five | bunny brunch.

Hard to believe, but EASTER is a little less than a month away… Time to plan your tablescapes! Here are 5 must have items for your bunny brunch via Joss & Main + One Kings Lane:

1. Cora Beaded Chargers. The perfect base for your place settings.

Bunny Brunch

2. Moss Bunnies (Because why not? EEE!)

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3. Adorable serving tray. A Lela Rose favorite.

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4. Peonies for days. Our most favorite Spring bloom. Bunny Brunch 5

 

5. Stemless wine glasses. That of which are hilarious.

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