Saturday at Bogart’s Doughnut Co.


Today was the first time we went to Bogart’s Doughnut Co. and all I have to say is yum!! Such a great way to kick off the weekend! Their sprinkled cake donut was to die for.

AND the best part was that my cute Sundry Clothing “Love” shirt matched the store 🙂


Photos by Nicole Michele- Follow her on Instagram @nicolemich

Shirt: Sundry Clothing

Jeans: Wit & Wisdom (bought at Nordstrom)

Booties: DBDK Fashion (got them on Hautelook but you can find them on sale here)

Have a great weekend!

Until next time



Follow me on Instagram @bewithblair

Real Simple Spicy Shrimp and Farro Soup with Winter Greens

Brrrr!! It is freezing in Minnesota and the only thing I crave is soup. There are so many amazing recipes out there but I found this super easy soup recipe in Real Simple. It was absolutely delicious, and did I mention, super easy!!

You will need:

  • ¼cup olive oil
  • 4large shallots, coarsely chopped
  • 1large carrot, coarsely chopped
  • 1 to 2fresh hot red chilies, sliced, plus more for serving
  • 4cloves garlic, sliced
  • Kosher salt and black pepper
  • 115.5-ounce can diced tomatoes
  • 8cups low-sodium chicken broth
  • 1cup whole farro
  • ¾pound peeled and deveined medium or large raw shrimp
  • 5ounces (8 cups) torn Swiss chard (from about 1 small bunch)
  • Torn basil leaves and crusty bread, for serving


  1. Heat the oil in a large saucepan over medium-high heat. Add the shallots, carrot, chilies, garlic, and ¼ teaspoon each salt and pepper and cook, stirring often, until the vegetables are just tender, 6 
to 8 minutes. Add the tomatoes and their juices along with the broth and bring to a boil. Add the farro and cook until tender, 20 to 25 minutes.
  2. Stir in the shrimp and chard and cook until the shrimp are opaque, 2 to 4 
minutes. Transfer the soup to bowls and sprinkle with the basil and additional sliced chilies. Serve with the bread.


Until next time.




Follow me on Instagram @bewithblair