Sweater: Asos fluro boucle (same in petite or grey or chartreause, sim)
Tee: J.Crew Max and Molly art (worn here - other fun dog tees here, here, here)
Pants: Loft ripstop cargo (worn here - sim knit, sim, sim)
Necklace: c/o JewelMint (worn here - sim, sim, gold/blue)
Bracelets: Sage K and Co (sim, sim), Tag Heuer
Ring: Tiffany 1837 (this year's version, sim thinner)
Shoes: Adrienne Vittadini yancy (worn here - sim, sim, sim) - almost October and still wearing sandals!
Bag: Coach poppy flight bag in metallic mirror (worn here - same mini, sim, larger)
I am one of those people in the world who actually really like cauliflower in pretty much all forms this actually worked out well, so it wasn't a reach when I recently tried to make one of those cauliflower pizza deals that seem en vogue on the foodie blogs nowadays (here's the recipe I tried).
It was actually not atrociously hard nor did it taste bad. It looked good. It smelled good. The crust actually held together and toasted nicely. I topped mine with chicken sausage, mushrooms, some fresh basil and considered myself both virtuous and victorious for dinner.
A couple of things I will probably change for my next go-around with this recipe though -
- When they tell you to wring as much moisture out of the cauliflower as possible, they are not kidding. The more moisture that is out of the crust, the chewier and more solid (less soggy) your crust will be.
- I will probably skip on the mushrooms and apply less sauce. One again, anything to keep the crust dry and together.
- Leave the cauliflower in the fridge drawer and call Papa John's. Who am I kidding, that shit isn't pizza, and any blogger than tells you otherwise is lying to herself because she's suffering from carb withdrawal.