My goodness, my New Year’s Eve and Christmas Eve posts are going to end up right next to each other, aren’t they? Oh, well. I couldn’t let the day pass without sharing a few sparkly lovelies.

Any big plans for the evening, friends? If so, you might want to check out my fashion picks for NYE. I’ll quite possibly be hanging out with my parents, big sis, and her hus (love them, though, so it’s okay!).

And — duh duh DUN! — make sure to check back on Monday for my next 101 list!

Image credits, top to bottom: 1) via this is glamorous, 2-4) photos by Char Beck via Coco + Kelley, 5) photo by Shannon Nicole Smith via Southern Weddings, 6) photo by Elizabeth Messina, 7-8) photos by Jill Thomas, styling by Carter and Cook, 9) Martha Stewart

(Image via A Punch of Color)

This time tomorrow I’ll be eating monkey bread and opening presents with my family around our Christmas tree. Maybe we’ll even be listening to an excellent holiday playlist :) Later we’ll gather with my Dad’s side of the family, and then a few days after that we’re headed to Maine to celebrate with my Mom’s side. Things will be quiet here for a few days, but I’ll see y’all back here sometime next week! In the meantime, I hope you have a very merry Christmas filled with love.

xo,
Emily

P.S. Don’t forget!

(Beautiful photo by Karen Wise)

How about a quick, easy, and DELICIOUS recipe for you on this fine Tuesday? It’s no secret that J does all of the cooking in our house, but we both love this soup from Epicurious. Perfect for winter nights! P.S. Despite the name, it’s really not too fiery!

Ingredients
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1-2 teaspoons chopped jalapeno chile with seeds, divided
2 15-16 oz cans black beans, undrained
1 15-oz can petite diced tomatoes in juice
1 1/2 cups low-sodium chicken broth

Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

Directions
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; saute until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeno. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeno, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately. (The feta and black beans are such a delicious combination!)

Here’s the link to the recipe on Epicurious if you’re interested!

(Click to enlarge!)

It’s the Monday before Christmas, which means it’s time for our last holiday inspiration board of the season! After the Thanksgiving jewel tones, the icy splendor of blue and gold, and the softly shining pastels, we have this quiet palette of pinecone brown and sage green. Beautiful for holiday decorations, gorgeous for a winter wedding. Happy Monday!

The Details
First row, left to right: pinecone cake, holiday door from Country Living, feathered bouquet photo by Aaron Delesie

Second row: portrait in a field by Aaron Delesie, Christmas tree from Better Homes & Gardens, pinecone placecard photo from Project Wedding

Third row: beribboned bracelet photo by Aaron Delesie, mason jar votive photo via Weddingbee, bowl of pinecones via flickr