I know we just paid homage to my favourite shade of all time but this past Thanksgiving weekend played a big inspiration on my beauty, style and let’s be honest — food choices.
I spent the wonderful weekend eating a LOT of amazing food (most of which involved colours of orange, cream and brown — I love cheese and carbs).
Read more to get the low-down on the beauty and the BEST brunch recipe ever.
My make up for Thanksgiving dinner was inspired by the Starbucks Pumpkin Spiced Latte — a look you’ll see more of on my upcoming latte looks on StyleList.ca!
The focus of this make up was made up of Dior’s Sundeck Shadow Palette and Lise Watier’s Rouge Velours Lipstick in Pumpkin Pie (fitting!!).
Before heading out for the weekend I stopped by UO and Footlocker to pick up a few bits. Scored BIG time in the sale getting a cozy cardigan that was reduced from $110 to $25. I know.
I wore this with a Topshop dress my mum gifted me with for my birthday. Flowy and covered in green leaves and flowers. It was pretty perfect.
Also picked up a pair of Timebralnd boots for a casual, comfy boot this fall. No doubt they were so comfy I’m already itching to get them in black too!! P.S. Can’t believe they’re only $100 in Canada.
I was lucky enough to spend Thanksgiving weekend with my close friend and her family in The Buffs of Toronto. Surrounded by hilarious people, good food and gorgeous great outdoors we spent the weekend eating, drinking and visit a pumpkin path farm! Lots of lazy couch time included. It was the best.
The food was probably the best part of it all. Everyone bought a little something along and Ruth wen’t all out with her cooking. The best part? Using the leftovers of the dinner to make a brunch casserole for the next day. Recipe below if you want to repeat at Christmas. YOU’RE WELCOME!
left over stuffing
directions: melt butter in to an oven proof pan, add sage once the butter browns. While this is sizzling, toast pieces of thick bread, cut up in to piece then add to the butter and sage. Add the stuffing, mix and gently press down to create the ‘crust’. Whisk the eggs, add salt and pepper to taste then pour evenly over the bread and stuffing. Grate a sh**t ton of cheddar cheese on top then place in to the oven to bake on 350 for 40 minutes. Et voila. Basically a heavenly quiche.
What did you get up to last weekend?