Mentions: bewithblair

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

xoxo

Blair

Follow me on Instagram @bewithblair

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.

Enjoy!!

Until next time.

xoxo,

Blair

 

Follow me on Instagram @bewithblair