Spanish Muse: June 2013

This Week's Work Wear 6.29

June 29, 2013

Pants: Citizens of Humanity
Top: Lush via T.J. Maxx
Shoes: Elie Tahari
Bracelet: Tiffany&Co

Top: Vince
 Blazer: Billy Blues via Nordstrom Rack
Jeans: 7 for all Mankind
Shoes: Max Studio via T.J. Maxx
Necklace-via Amazon

Top: Vince
Skirt: BCBGeneration
Shoes: Franco Sarto Artist Collection
Necklace: Robert Rose via T.J. Maxx

Top: Zara
Skirt: Armani Exchange
Shoes: BCBG
Necklace: Ross

During the week I work in a semi-professional office 
setting with a small group of women. I work in event planning, which 
thankfully allows some room for creativity in my work attire. In the past, I've work 
in office settings where the guidelines were pretty strict and didn't allow much room for personality. would compensate with accessories, but I felt I had to 
dress a certain way to fit in and also move ahead. It's been very liberating to be able to 
wear jeans to work and also simply dress based on my mood. I plan to share my 
work outfits on a weekly basis and hope you enjoy this new weekly post.


Hair Inspirations ~ Short & Curly

June 28, 2013

Glamour Magazine


via Google


I have short hair fever.
I cut my hair short once, many years ago, and it looked awful.
The main reason for that awfulness was my lack of ability to style it properly.
I'm tempted to try it once again, I'm leaning towards a shoulder length bob.
I have so much thick hair so it's going to be big, 
lioness big... a good thing, in my book.


Dallas Photo Diary

June 26, 2013

Good food, warm weather and friendly people about sums up Dallas.
The highlights were the boutique shops in West Village, 
homemade shrimp ravioli at Texas Spice and the view of the 
city from my bed at night.

Recipe ~ Creamy Butternut Squash Soup

June 24, 2013

 - 16 to 20 ounces of pre-cut butternut squash cubes (I recommend that you don't try to cut up a butternut squash yourself, I've tried it and it's pretty dangerous... you've been warned)

 - 1/2 cup of freshly grated parmesan cheese
- 1 tablespoon butter
- 4 cups of chicken broth (equivalent to a 32 ounce container)
- 1 onion, cut into large pieces
- 3 garlic cloves, coarsely cut
- ground red pepper, salt, black pepper

Melt the butter in large saucepan over medium heat. Add onion and garlic. Cook uncovered for 5-7 
minutes, allowing the onion to become slightly caramelized. Add squash and broth, and turn heat to high
to bring to a boil. Cover and reduce heat, bring to a simmer for 25 minutes. Remove from heat and
allow it to cool for a few minutes (otherwise the pressure from the heat in the blender will cause your
 blender lid to pop off). In batches, puree the soup in the blender until creamy and smooth. Return 
blended soup to saucepan and add parmesan cheese. Add red pepper until desired kick is reached. 
Sprinkle salt and pepper as desired. You're all done. Enjoy!

3 medium size bowls of soup

Sayulita Photo Diary

June 19, 2013


Sayulita is an amazing little place. 
It offers everything you could possibly desire from a perfect sleepy beach town.
The town is small and relaxed, most locals are transports with an interesting story. 
The drinks are perfectly crafted yet simple and the cuisine is a food lover's paradise. 
The bright colors are enough to make you smile as you walk down the street. 

So many great memories, but definitely the highlights were the 
chilaquiles, guava habanero margaritas and cumbia night on the beach.

Until next time Sayulita...