The color has faded since. I thought about going back in to touch it up and strip a few chunks with bleach to highlight with an in-your-face grape purple, but I decided to keep my locks as healthy as possible. What do you think? Should I go for more?

Anyway, I’ve never told him but I think it’s kind of a sexy hobby. So, last night I went downtown with him and his car friends to get a bite. We stopped at this empty parking lot and grabbed a few quick shots. Pretty isn’t she?

Here’s a peak inside the busiest March I’ve ever had:
• Picked up some new glasses
•  Steve got me an iPhone for my birthday
• I turned 28!
• Celebrated my best friends bridal shower, bachelorrette party and wedding
• Finished the dot for the You are Here Toledo Project
• Watched the sunset and rise at my parents house
• Fell more and more in love with Steve and Colby
• Celebrated St. Patty’s Day with the co-workers
• Dressed up as Wendy for work
• Went to the Walleye game with clients
• Attended Mud Hens Opening Day!
• Researched some more on my lemon project.
• New clients at work and Telly Awards!
• Picked ragweed and rubbed my eyes afterward (not on purpose).

Find me on instagram under beatbeatheartbeat

Anyway, this brings me to why I’m in love with these shoes I found while browsing TopShop. These lovely Valentina Heart Ballet Pumps in white are to die for. (Can you hear me oooOing and Aaaahing?) I want them. They are the more sophisticated version of those jelly shoes we all had growing up. You know the ones, where stones would get stuck in the bottom of them. The heart cutouts allow your feet to breathe happy while looking chic. And for only $36, I might have to buy a pair.

Wouldn’t these be great ballet flats for a wedding reception? They also come in mint, lilac and apricot.

Reblogged from stuff steph does:

I’ve been making this dish with my dad since I was 12 years old. I remember the first time he made me make it on my own… too much lemon juice! Anyway, below is one of my all-time favorite recipes. It reminds me of being in the kitchen with my dad. And, since I was spoiled with this dish at such a young age, I can never order chicken marsala at a restaurant. Nothing compares.

Ingredients:
• 2 lbs of chicken cutlets, about 1/8″ thick
• 1/2 cup flour
• 1 1/2 teaspoons salt (I used garlic salt)
• 1 teaspoon black pepper
• 6-8 tablespoons butter
• smashed garlic cloves optional
• 2/3 cup Marsala wine, sweet or dry (I always use sweet)
• 1/2 cup fresh lemon juice
• 2 cups chopped portobello mushrooms

Instructions:
1. I took the chicken from a chicken breast and used a filet knife to slice them horizontally into 1/8″ slices. You could also use chicken tenderloins that are already a bit thin. If they are thicker than 1/8″, use a meat hammer to pound them.
2. Mix the flour, salt and pepper together in a bowl. Dip both sides of each cutlet in the season flour.
3. In a large frying pan, heat 4 tablespoons of butter (I also added cloves of garlic). Add 4 or 5 of the chicken cutlets to the pan. Cook for about 1 minute on each side, until they are no longer pink and slightly browned. Remove from pan and place on warm plate. Repeat the process until all of the chicken is cooked, adding more butter to the pan as needed.
4. Add the marsala wine and lemon juices in the pan and simmer over medium heat, scrapping the bottom of the pan to remove all the good stuff. Taste the sauce, if it has too much lemon, add more marsala wine and vice versa. Taste testing is key to this dish!
5. Add mushrooms until slightly softened then add all of the chicken to the frying pan. I let it cook for 5-10 minutes. Remove from pan and place on a serving tray, using the juices from the pan to cover the chicken. Garnish with parsley, lemon wedges or zest or even chives. Enjoy!!!

I served mine with asparagus and garlic smashed red potatoes. YUM! You can also substitute the chicken with almost any kind of meat like veal, pork or turkey. This weekend past we even used pheasants.

Colorblocking still seems to be a hot fashion trend that is carrying over into 2012. So, I decided to see what the shoe scene is doing with the trend. The designs I find myself drawn to the most are done by the fabulous and stunning, Jessica Simpson. Doesn’t she look amazing in this photo?

She knows how to do heels and it seems that she is the expert at bringing the colorblocking trend down to our toes. Here are a few of my favorites from her line.
 1. Shavon by Jessica Simpson in Ultra Violet
2. Estas by Jessica Simpson in Blue Violet
3. Evangel by Jessica Simpson in Bermuda Pink
4. Halie Polka Dot by Jessica Simpson in Nude

I’m finally finding an excuse to wear this fantastic BCBG Max Azria dress I picked up from Macy’s a few years back. I bought it the week I thought (knew) Steve was going to pop the question. We were planning a dinner on our anniversary at a fancy dancy restaurant in Ann Arbor when a snow storm hit. So, he ended up asking me to spend my life with him in the comfort of our living room. Anyway, I didn’t have a chance to wear this pretty purple dress until recently.

Oh, and I got these SWEET Marc Fisher shoes to go with it. I can’t tell you how many compliments I’ve gotten on these heels.