by Michelle Villasenor & Alex Yeske (Madewell)
You know that lull in the office between Christmas and New Year’s? Well, fellow Madewell Web designer, Alex, and I decided to use the ghost town-ness to our advantage. Our standard day-to-day attire is pretty basic: jeans, a tee and a sweater—and mostly in the black/brown family. (We may get fancy by adding an accessory or two to the mix, but nothing too flashy.) So we decided to go for it and actually rock all the fanciful things we toy with wearing to work but never do. Check out our style adventure!
Alex (left) and me, in our usual relaxed palette.
DAY 1: SPARKLE
Michelle (in the Denim Campsite Shirt and Film Noir Pumps): OK, I’ll admit it—this blog post was mostly dreamed up because I needed an excuse to wear this awesome sequined skirt to work.
Alex (in the Hollyberry Plaid Ex-Boyfriend Shirt and Archive Leather Boots): How festive is this outfit? Very party appropriate.
DAY 2: COLOR
Alex (in the Outfield Sweater, Ideal Stretch Tank and Film Noir Pumps): I love seeing bright monochromatic outfits, so I wanted to take a stab at this trend with my coral pants.
Michelle (in the Silk Mosswood Shirt, High Riser Colorpop Jeans and Suede Sidewalk Skimmers): I have never seen so much color on my body at one time!
DAY 3: MAXI
Alex (in the Campfire Cargo Shirt, Alexa Chung for Madewell Amelia Tee and Slowdance Skirt): I rarely wear skirts (let alone maxiskirts), so the twirling sensation was pretty amazing.
Michelle (in the Long-Sleeve Indigo Ink Tee): Yes! Finally able to rock my kimono—and it’s extra dramatic with this maxiskirt.
by Michelle Villasenor (Madewell)
Long story short: I am a lover of all things pickled. My fridge is always stocked with multiple varieties—currently on tap are traditional kimchi, Rick’s Picks Smokra, Puckers Gourmet Dilly Sweet Pickles and some leftover brine that I always find a way to cook with. So as you might guess, all year I’ve been anxiously awaiting the arrival of NYC’s annual International Pickle Day, hosted this year at the New Amsterdam Market.
You can see the pickle fanaticism in our eyes (especially mine, at far right).
An outdoor food bazaar packed with an enormous breadth of briny things, IPD is simply pickle heaven. I enjoyed my first peanut butter and pickle sandwich (PB&P), pickles soaked in honey mustard, beet-pickled eggs, rhubarb spreads and an amazing pepper jelly. The only thing missing was a good old-fashioned fried pickle. (I guess this Georgia native will have to go back down south for that.) On the bright side, the next New York pickle festival is already upon us, so mark your calendars for April 29, 2012.
1. At Brooklyn Cured, you can get your egg pickled the standard way (yellow) or in beet juice (pink).
2. Aforementioned eggs getting beet pickled.
3. Real Pickles sauerkraut—so delicious.
4. A tempting bucket of Guss’s pickled tomatoes.
5. If you look really closely, this awesome award reads, “Presented to Stephen A. Leibowitz. #1 Pickleman Producing the #1 Pickle in America.”
6. The spread from Root Cellar Preserves. (I highly recommend their beets.)