The Dos and Don'ts of Fall 2013 Fashion Trends

Hey Luvz, I have some "Pre-Fall/Fall fashion tips to talk you ladies about that might help everyone to be just a little more "Fashion Forward" & also be the talk of the town!


1. DO invest in eye-catching outerwear.
Statement-making outerwear manifested itself in a bevy of ways this season (think bold furs, oversize parkas, and cool leathers).

DON'T be afraid to experiment with various colors, lengths, and textures.
DO consider the rest of your outfit when rocking these coats. Keep everything else simple.


2. DON'T forget a super-cute hat.
DO remember this motto: "When in doubt, put a beanie on it!" -Lol
DON'T forget the other types of hats you can wear this season. Fedoras, floppy knits, and even baseball caps are at your disposal.


3. DO embrace classic prints.
Sick of the floral and kaleidoscope prints from spring? Well, say hello to classic prints like houndstooh for fall.

DON'T shy away from this print for the office. Menswear fabrics lend a chic and professional touch to your outfits.
DO keep in mind that houndstooh goes with everything! As I once said, its basically a neutral.


4. DON'T put away your leopard print just yet.
Yes, you read that correctly. One of fall 2013's hottest trends is already in your closet.

DO play with different colors of leopard this season. Classic brown and black will always be in style, so have a little bit of fun and choose a pink or red version instead.
DON'T overdo it. A little leopard can go a long way, so stick to one piece featuring the cat print.


5. DO pick up an emerald green piece.
DON'T ignore how cute emerald green can look when paired with jewel tones, such as garnet, amethyst, and sapphire.
DO look for different ways to incorporate the shade into your wardrobe. A structured bag or high heels in a vibrant hue is like an exclamation point at the end of your ensemble.


6. DON'T shy away from layering
DO mix textures with your pants, skirts, and tops. A sheer dress over leather pants allows you to layer without looking bulky.
DON'T go crazy with colors or patterns when layering pieces. An outfit with many components should look as streamlined as possible.


7. DO take a chance on winter white.
When the temperature's low we all have a tendency to reach for dark colors, but why not grab a winter white piece instead?

DON'T think you can wear winter white only for a night out. A chic coat fits in at the office, and denim works for the weekend.
DO save your flouncy pieces for spring. Choose weather-appropriate staples such as chunky knits, jeans, and jackets that make sense in autumn.


8. DON'T bail on the peplum.
It's the trend that won't die, so hop on the bandwagon if you haven't already!

DO find the right peplum for you. Where it's placed on a dress, shirt, or skirt can determine just how good you look.
DON'T underestimate how flattering a peplum can be. It can help define your waist or add curves.


9. DO rethink your leather pieces.
Leather can be sporty, edgy, or downright womanly depending on how it's styled.

DO go for a colored leather piece every once in a while. Style it as you would a regular knit.
DON'T try an all-leather outfit ---- unless you're into that whole biker-babe trend. (Yuck!)


10. DO fall in line with military-inspired looks.
Khaki green is on its way to becoming a staple in your wardrobe.

DON'T avoid girly versions of the utilitarian trend. How about a tailored top or slim pants?
DO add accents like lace or brocade to amp up the luxe factor.

Recipe #13

Coconut Rice and Peas

I used this recipe before for a competition, this one also went well. This calls for pigeon peas, but you can also use other alternatives like kidney beans or black eyed peas.

Ingredients

4 Cups  Long grain rice, rinse well

5 1/2 Cups cups water

2 Cups  Coconut milk

3 to 4 Cups  Pigeon peas, cooked and drained

1 Cup  Scallions, chopped

8 Sprigs Thyme

1 Scotch Bonnet pepper, whole

1/4 Cup Olive oil

Salt to taste

Procedure

Over high heat in a heavy-bottomed stock pot, combined and stir all the ingredients. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25-30 minutes, rice should be cooked.

Recipe #12

Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers

A recipe of mine that I did for a competition. It worked out alright.

Ingredients

4 Tbsp.  Olive oil

1 Yellow onion, chopped

1 tsp.  Freshly minced ginger

1 small Scotch Bonnet pepper, minced (do NOT touch your eyes or face) after handling, immediately wash hands)

1/2 Stick butter

2 Tbsp.  Jamaican curry

1 1/2 lbs.  Chicken, chopped into 1-inch pieces

2 Large Russet potatoes, chopped

1 (16-ounce) Can coconut milk

8 ounces Chicken stock

Procedure

Heat the oil in a medium-size saucepot at a medium heat. Add the onions, ginger, and Scotch Bonnet peppers, let saute for 5 to 8 minutes. Add butter and curry powder and let sit until curry powder turns a dark gold. Add the chicken and continue to cook for 8 to 10 minutes. Add the potatoes and cook for another couple of minutes before adding the coconut milk. Let simmer for 30 to 45 minutes. Serve.

Recipe #11

Apple Pie

My recipe for Apple Pie.

Ingredients

(Use flaky pie dough recipe for Apple Pie)

1/2 cup unsalted butter

3 Tbsp all-purpose flour 

1/4 cup water

1/4 tsp nutmeg

1 tsp cinnamon 

1/3 cup white sugar

1/2 cup packed brown sugar

8 (35oz) Granny Smith apples-peeled, cored and sliced

Procedures

1. Preheat oven to 375 degrees.

2. In a saucepan melt the butter over medium heat. Add the flour to make a pale roux.

3. Add in the water, nutmeg, cinnamon, white and brown sugar. Bring to a boil, once boiling reduce the heat and let the mixture simmer for 3-5 minutes.

4. Roll the pie dough out. Place the bottom crust in your pan.

5. Mound the apples on top of the crust, this mound will higher than the edges of the crust.

6. Gently and slowly pour the sugar/butter liquid over the apples.

7. Cover the top of the apples with top layer of crust or streudel topping.

a. If using crust, cut slits into it. Can do an egg wash with sugar for color and texture.

b. Cover the outer edges of crust with foil; this will help prevent burning.

8. Bake for 15 minutes. Reduce the temperature to 325 degrees, remove the foil and bake for an additional 25-40 minutes .... until the apples are soft.

Recipe #10

Flaky Pie Dough

My recipe for Flaky Pie Dough 

Ingredients

10 oz  Pastry flour (all-purpose)

7 oz  Shortening, cut into small squares and chilled

1 tsp  Salt

3 oz  Water, ice cold

Procedure

1. Collect all equipment.

2. Collect and scale all ingredients.

3. Dissolve salt into cold water, set aside.

4. Place flour into a bowl. Add cold shortening. Use a pastry blender and cut-in fat until the mixture resembles peas.

5. Add salt water mixture to the flour/shortage (do not add ice cubes).

6. Mix very gently, until the water is absorbed by the flour. Do NOT overwork the dough.

7. Place the dough on plastic wrap. Press down until it resembles a saucer 1" thick. Cover completely with the plastic wrap.

8. Refrigerate several hours or overnight.

Rolling out/Baking Procedure

1. Dust a table lightly with flour.

2. Divide dough into a 12 oz portion and an 8 oz portion.

3. Roll dough to the size desired.

4. Place dough in the bottom of the pie pan.

5. Place filling inside pie dough.

6. Roll out remaining dough to cover pie filling. Place over pie. Cut any loose dough from edge.

7. Crimp edges of dough together. Make a slit in the top of the pie to vent.

8. Put pie onto a cookie sheet lined with foil (to make for easy clean-up).

9. Place in oven and bake at temperature 375 degrees. Garnished as desired.