Happy weekend! We had a great day at our Trina Turk event and I’ve posted pictures on the Northern Cal Style Facebook page with all the gals who came by and kindly modeled for us! More about Trina’s fall styles and link to her site on my previous post. I felt so lucky to do this event and Suzanne and I had a lot of fun.
It looks like fall in my yard! It’s warm, but the leaves are turning amazing colors this week.
I’ve been obsessing on a few things like cashmere ponchos-I bought a small cashmere topper at a boutique in Los Gatos and I just have worn it non-stop this week. The boutique is called Kismet (isn’t that cute?) and they’ve been in business 16 years. Nice people and if you cannot get to their shop, I looked for the same thing online to share here. I haven’t had much luck finding the same chambray like color and small sized topper.
I did however notice this similar style right now at Nordstrom in many colors. Ponchos seem flattering to everyone and why is it a gal with one of these on always look so chic? I especially love them in fall with jeans and boots, especially here in California where they can be just right for autumn temps.
Speaking of cashmere, I had an opportunity to check out the Cashmere Sale pop up while I was in Burlingame this week. It’s a few blocks off the avenue and runs until December 10. It’s a great place to get some wonderful pieces like new versions of your winter staple- the cashmere pullover, in some darling designs. I came back with this fun oversized stripe version I will wear a ton this winter.
They also have gorgeous capes, wraps, scarves and ponchos and even track suits! I was drooling at all the fabulous choices!!! We had fun meeting the lovely ladies who run it and they dressed us up – me in a wrap and Suzanne in a beautiful sweater coat. If you are in Burlingame, stop in and see what they have. It’s while supplies last so things are gone, they are gone, so go soon. More info on their Instagram account.
Keeping in that fall mindset, I made a dish last week that was a huge hit in our house and that doesn’t happen often. It’s Baked Penne With Butternut Squash and Sage. It’s perfect for right now as it’s comfort food and smells like fall. Bear with my feeble attempts at food photography..
This was before baking… and after, below paired with a fall spinach, kale, pear and pomegranate salad with toasted walnuts.
Everyone from my pickiest son to my dad loved it. It makes a great lunch the next day too! (Recipe at the end of this post.)
Pears are fantastic right now and often get overlooked. Go to your market and feel the top by the stems. If it gives slightly they are ripe and a pear adds so much to salads and cheese plates. If you don’t love pears, persimmons are another go-to for fall. I also am crazy for those big bags of organic kale. The curly bits make great soup toppers and a good addition to salads and smoothies. Do you make your own dressing? I always do and my favorite fall dressing is a good olive oil, champagne vinegar, a squeeze of lemon, a few turns of pepper, malden salt and a teaspoon of real maple syrup and some minced shallot if I have it.
On the subject of smoothies, I’ve never been a big fan, but I have to say I am now a convert. I succumbed to a headline about the Protein Packed Smoothie Jennifer Garner swears by. I was intrigued because first, I love Jennifer and the ingredients looked pretty good, especially the chocolate coconut collagen protein powder. I found it at Whole Foods…
It is $39, which seems pricey, but it makes the smoothie which tastes delicious without the strange aftertaste many protein shakes have. You only use a scoop in the smoothie which typically makes enough for 3 of us in the morning. My 16 year old loves it too and I honesty feel energetic and not at all hungry until after lunch if I drink this, possibly because of the mix of good fat, protein etc. My family like it with a banana added. Recipe here on Camilla Styles.
Are you ready for Halloween? I was in Bunches, my favorite floral place in town and I love to see their selection of special pumpkins. It’s hard not to buy a few for decorating the table or the porch. I always use mine until Thanksgiving, do you? I just love the look of them around the house.
I think on Halloween night we will make our usual a big pot of chili and a few piles of quesadillas in case kids bring their friends by or friends or neighbors stop in. We have had many a Halloween with parents crowded in the kitchen having a glass of red wine and a quick bowl of chili before running out to chase the kids, and goblins trying to jam a quesadilla in before heading out for treats! I love it.
Below is my recipe which was torn out of a magazine that looks pretty old. I have modified it and I honestly do not know where it came from originally so if anyone knows, I’d be happy to give credit. I was just searching through my recipe binder to look for recipes with butternut squash as my dad is harvesting a bunch of it now. The butternut squash is so easy to cook quickly when you slice it, peel it and place the 1 -2 inch cubes on a big tray tossed with olive oil. It cooks perfectly when baked at 400 for 20 minutes to add to the pasta.
Baked Penne With Butternut Squash and Sage
1 pound penne pasta
3 T fresh sage chopped
Olive oil
Salt & pepper
2 T flour
2 C milk
2 C of Italian Blend Cheeses (usually found in a bag shredded- Pecorino, Fontina, Parmesan, etc will work)
Bread Crumbs or coarse bread for crumbs
Parmesan for topping
Bake cubed squash tossed with olive oil, sage, salt and pepper on a sheet pan in oven at 400 F for about 20 minutes or until tender. Remove and set aside.
Cook penne according to directions for al dente, cool with ice water and toss with olive oil.
Make a roux – melt butter in sauce pan over low heat, slowly whisk in flour then milk. When it begins to simmer, add cheese while whisking continually to prevent lumps. When all is smooth, remove from heat and add salt and pepper to taste.
For the topping, grind 2-3 slices of bread to crumbs, mix in 2 tablespoons of melted butter, 1 tablespoon of sage and 1/3 c parmesan cheese.
Add cheese sauce to pasta and mix then transfer to a 9 x 13 baking dish or oval casserole dish. Sprinkle with topping and add sage leaves to decorate top. Bake at 400 F for 15 -20 minutes.
Enjoy!!
Half Moon Bay a few weeks ago!
All photos NorthernCalStyle.com unless noted.
