Mexican Blanket Skirt


I love the creativity and color that symbolizes Mexico in my soul. There is so much to inspire: The Talavera, the Otomi embroidery, the Huichol beadwork, handblown glass, beautiful silver jewelry, intricate leather purses, embroidered dresses and woven blankets. I love it all.

We have Talavera tile all over our house. Even in our pool. I layer with Otomi blankets on couches and beds in our house. Each time we visit Mexico, I never ever leave enough room in my suitcase. I want to bring it all home. The lively spirit of Mexico has my heart in its grasp.


So, when I saw this vintage Mexican Blanket Skirt (similar not vintage item from Modcloth here and vintage item here and here and here) being sold from Effina Vintage, I knew my pocketbook did not stand a chance. Especially since it was exactly my size. And also, the seller was selling it very reasonably and her commentary on her items is fun.

I paired the skirt with my Anthropologie Cloth and Stone Denim Daydrifter Tee from last year (similar tee here) and my Anthropologie Almanac Sandals.


The necklaces are Free People’s Coin Necklace (given to me as a participant of Free People Me. Similar here) and Simply Livly’s Turquoise Necklace.

The Mexican Blanket was brought back from one of our trips. I thought it would be a fun prop with the skirt. I did not carry this blanket to Costco with me later in the day. Although, with all of the samples they give away, wouldn’t it be funny if I plopped this blanket down in the middle of the store and had myself a free little picnic?

That wouldn’t anger anyone.


Speaking of free samples, did you know that Trader Joe’s gives out free wine samples?!?! I also learned that on this day when I ran in there for Peonies. And walked out with Peonies and wine. Well played, Trader Joe’s! But next time, I’m bringin’ my blanket. You won’t even see me comin’.


The bracelet is Free People’s Hammered Stacked Multi Cuff


If my spirit was a skirt, this would be it. Wearing this skirt makes me feel more like “me.” Does that make sense?


What piece of clothing would your spirit inhabit? Do you own it? Do you feel more like yourself when you are wearing it? Do you think I would be able to finish my free samples of wine before I was asked to leave the store with my blanket? A curious girl would like to know.

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* I shared this on The Pleated Poppy!

More Outfits

I am finding myself buried in a backlog of outfit photos. This is making me a little stressed out. How did this happen? I asked myself.

It seems pretty simple, actually. I wear clothes everyday. I almost always take a picture of what I am wearing (except today. I am wearing my nightie. I will even cook dinner in it. And eat dinner in it. ‘Cause I’m fancy like that. And a day without leaving my children without scarring delightful memories is not a day I want to be a part of). I post up to three outfits per week. Well, the math speaks for itself.

I thought I would share some more outfit photos I have. Two were taken two months ago. One was taken a few days ago.



I do not know why it took me so long to share this outfit. It is one of my very favorites. The dress was a sale find from Free People called Got You Hooked Maxi. I also have it in blue, shown here. I was not going to own two, but then this dress went on clearance. Really happy with this purchase. Of course, it is sold out now, because I am so slow with my outfit posts. : (

I can layer this dress over every long slip in my closet. I will post a picture (as soon as I take it. I have worn this combo all ready, but my photographer/husband/not-a-real-photographer was out of town) soon of how it looks with a peachy slip. That is my favorite combo.


I bought this black Michael Korr’s tuxedo shirt from Nordstrom Rack many months ago on the clearance rack. I really like the length. I simply paired it with jeans and a necklace gifted to me from Simply Livly on Etsy. Similar style, but different color here.



I paired the Free People Long Sleeve Swing Dress (last winter I fooled myself into thinking I could wear this as a dress. Um, no. I cannot imagine the view people got from behind last season, even with tights. Now, this “dress” gets worn with skinny pants only) with my J Brand Moto Pants in olive that I got from Anthropologie for $20.

My shoes! Oh! I am so excited about these! They are the Born Topanga boots I found at Nordstrom Rack two weeks ago. The pattern is a textured wool. I believe the fabric is taken from a Mexican blanket. The cheapest I see them online is from 6PM. They also come in a dark brown color.

I wore my Corallina necklace from Anthropologie with this. It was only the second time I wore this piece. This is my last reminder of my unflawed necklace. As I was walking, one of the strands broke and beads scattered everywhere. I am so sad. But I am now just wearing it sans one row of beads. It is actually more comfortable, because it is lighter. Silver lining and all that.

What has been your favorite outfit you have worn lately? And are you spending at least one day this weekend in your pajamas like me?

* I shared this on The Pleated Poppy!

Beef Enchiladas


I make these beef enchiladas with my leftover meat from Tyler Florence’s Pot Roast Taco recipe. If you are not using that recipe, any shredded beef will do. They sell it in the refrigerated section or I am sure you could find an easy crockpot version. I just like using up my leftovers.

My husband raves about these. We all enjoy them. But at this point, both of my children are in braces. This is kind of a hard meal for them to eat. I cannot wait until I no longer have to worry about brackets. Popcorn, here we come!

This recipe makes 16 beef enchiladas. It really depends on how much meat you have left over from your tacos. Sometimes I only can make a dozen. It is the same sauce as my cheese enchilada recipe.

You will need:

2 11 x 7 pans to cook enchiladas in. Distribute 8 into each pan.
Sauce pan
One skillet


Shredded Beef made from Tyler Florence’s Pot Roast Tacos
4 dried ancho chile peppers
1 tsp. ground Mexican oregano
1/4 tsp. ground cumin
3/4 tsp. salt
1/2 Tbsp. chili powder
2 cloves diced garlic (or one heaping teaspoon from a jar)
1 tsp. chicken base
4 cups chicken stock
1/2 small can of tomato paste
4 Tbsp. butter
2 Tbsp. flour
2 cups shredded cheese
16 corn tortillas
1/3 cup vegetable oil

Optional toppings:

Sour cream
Chopped cilantro

Optional sides:

Mexican rice
Refried beans

For this recipe, I adapted an Adobe recipe of Zarela’s (I recommend watching her video. It taught me a lot) and added a couple of items to make an enchilada sauce.

First, Rinse your dried ancho chiles. Cook the dried ancho chile peppers for about ten seconds each side in a skillet.

Remove. Break off top and shake out the seeds.


Soak chiles in a bowl for twenty five minutes.


Remove chiles. Add to blender with oregano, garlic, chicken stock, chili powder, cumin, chicken base, & salt. Blend until smooth.

In a large saucepan, melt butter. Add flour. Stir to combine, until it is, as Zarela says, “the color of a cockroach.” Which might be my very favorite cooking tip ever!

Preheat oven to 350 degrees.


Add blended ingredients to butter and flour mixture. Carefully, this will splatter! Stir. Add tomato sauce. Stir until smooth. Let simmer on low heat ten minutes.


While sauce is simmering, heat vegetable oil in skillet. Add tortillas, one at a time. Fry quickly on each side until just beginning to bubble. About ten seconds each side. Remove to paper towel covered plate. For every four you fry, place two more paper towels on top.

When all tortillas are fried. Turn off heat. (Be very careful with hot oil! Do not pour down sink! This will ruin your sink! Let cool completely and discard.) Turn off heat to enchilada sauce.


Pour a little enchilada sauce in pan you are cooking the enchiladas in, to coat it. Take a tortilla and fill with shredded beef. Roll. Place seam side down in pan. Repeat 7 more times until pan is full.

Repeat the step above with another pan.


Pour sauce equally over Enchiladas in both pans. Distribute cheese equally over enchiladas.


Cover with foil and bake for fifteen-twenty minutes. Remove foil. Bake for an additional 5 minutes.

Remove pans. Turn off oven.


Serve with toppings and optional sides.