28 Nov


i hope you all had an absolutely fabulous thanksgiving day filled with gluttony and sloth like behavior. i made my first oven roasted turkey, which i am very very proud of. after 24 hours of brining, two hours of prep and four hours in the oven…it was all worth it. i also made cranberry chutney, cheese biscuits, apple-pear pie and pumpkin spice cake for the festivities.


happy holidays!




wishlist: hippie gone chic

19 Nov

  the dress: via $250

the vest: via $66
Brown suede vest
the boots: via $330 (a bit on the steep side,  but thats why its a WISHlist)
the fragrance: chloe at (varied pricing)
Chloé Set
the accessory: crosley portable record player via $75
Crosley Traveler Turntable CR49 Turntable - Tan
the beverage: dragonwell green tea via
Dragonwell Green Tea

the snack: heaven in a cup via
the comfort: via $40 (affordable luxury made in australia)


wishlist: madmen

17 Nov

the coat: via $169

the skirt: via $120
Double-serge pencil skirt
the dress: via $78
Alexa Sweater Dress
the shoe: via $89
the lipstick: via $30
the smokes: via $16.99
the drinks: via  $18 & your local liquor store

Mr. and Mrs Cocktail Glass Set


16 Nov

in honor of the ever approaching gift-giving phenomenon us Christians call Christmas but us shopaholics call the best day evaaaa!!!!!! (notice the explanation marks), i am going to make a series of wishlists based on different people & themes, as well as share the ones i have already personally mass-mailed to everyone in my address book.

this will be coming in the near future. and in near future i mean tomorrow. and tomorrow’s theme will be Mad Men. because i am obsessed and realized today what a strange hold it has taken on my style. when walking into stores today, did i glance at the skinny jeans or over-sized backless tees? (although the backless tees alternative apparel is promoting are truly phenomenal. if you’re single, put one of those bad boys on & you will be married in approximately three glances). NO! i did not glance at such childish things. however i did become filled with the utmost amount of desire after spotting a fur-trimmed jacket & a yellow tweed pencil skirt. with that outfit & my chanel rouge…you may now pronounce me january jones.

so check back in the pm tomorrow, if your in the mood to ruin your credit, empty your bank account & scour your savings. and yes…i am always in that mood, which is why i do not own a credit card (praise you dave ramsey) and why i also put my bills in a seperate bank account that my atm card is not allowed to withdraw from. i am a genius at preventing myself from ultimate destruction.



a perfect pair.

14 Nov

let it be known in the land of recipes that it is true, i have been holding out on you. though my kitchen is still booming in the pm with my endeavors to conquer new recipes (some successes, some horrific tragedies), my blogging has fallen behind. which is why today i am posting my two most recent recipes in one post. both of which are entirely mouth watering and addictive. i believe i have eaten three (almost four) of the scones below in less than 24 hours. my figure is very saddened by my new obsession.


the first recipe is that of Peruvian Chicken. mmmmm mmmm good. I first heard of this mouth-watering dish at my favorite  watering hole, Taco Mamacitas, located both in Chattanooga and Nashville. Though I never tried their Peruvian Chicken (I am too fond of the shrimp tacos), I had only heard rave reviews. Thus, I decided to try to make this myself. I was not dissapointed. Not only is it beautiful aesthetically & aromatically, but it is muy delicioso.



2 chicken breasts

1 1/2 tsp olive oil

1 1/2 tbs paprika

1 tbs ground cumin

1 1/2 tsp seasalt

1 1/4 tsp black pepper

5 cloves garlic finely chopped

2 1/2 tbs white wine vinegar

2 large onions

2 red or yellow peppers chopped

1 lemon, sliced


1. preheat oven to 425 degrees and butter/oil small roasting pan. in small bowl, combine paprika, olive oil, cumin, garlic, salt, pepper and white wine vinegar. mix into a paste. toss cut up onions in paste and lather chicken with remainder of paste.

2. place chicken and onions into roasting pan. top with peppers & lemons.

3. cook for about 45 minutes until chicken and veggies are tender. baste periodically so the chicken does not become dry. voila! quick, easy and SO pretty peruvian chicken.


and now for the ever-so-addicting/not-just-for-breakfast apple-cheddar scones that have conquered my judgement as well as my appetite. OMG. so delicious! plus you can look all cute and trendy serving these up for tea with your gal pals. now, the recipe below is the exact one i used. however, next time i am going to add some applesauce to the mix to make it taste a bit more apple-y. also, i toss of cinnamon would probably be a nice addition as well.


2 apples of choice (i use my fav, honeycrisp)

1 1/2 cups all purpose flour

1/4 cup sugar

1/2 tbs baking powder

1/2 tsp salt

6 tbs unsalted butter, room temperature

1/2 cup sharp cheddar (white is prettier but orange does the trick too)

1/4 cup heavy cream

2 eggs


1. preheat oven to 375 degrees. butter baking sheet. chop apples into 1/16ths (basically, tiny chunks) and lay out in single layers on the baking sheet. bake until tender and slightly colored (about 20 mins). Then cool. (For the speedy foodie, place in freezer for 5 mins to cool down quick).

2. whisk flour, baking powder, sugar and salt together. in seperate bowl, use mixer to mix together butter, one egg, apples, cheese and cream. once mixed, slowly add in the flour mixture. DO NOT OVERMIX. or you shall have sad scones, and we prefer happy scones here at bohemian newlywed.

3. sprinkle counter with flour and roll out dough into a circle about 1 inch thick. cut into six pieces. place pieces on the baking sheet.

4. in seperate bowl whisk your other egg and add a dash of salt. brush the egg wash on each of the scones and sprinkle with sugar. then, place in the oven and bake for 30 mins (until golden and firm).

italian chicken salad.

2 Nov

okkk, this recipe is absolutely scrumptious! i am a complete and total chicken salad feen, but am typically picky about what kinds i do/don’t like. i love this take on chicken salad bc it’s new, it’s fresh and it definitely puts a spin on your drab lunch week.


3 medium chicken breasts

olive oil

salt and pepper

1/2 cup chopped celery

1/2 cup chopped roasted red pepper

handful of finely chopped italian parsley

whole grain italian bread

for vinagrette:

2 tbs red wine vinegar

1 tsp dijon

1 tsp salt


1 tsp sugar

1/4 cup olive oil


1) preheat oven to 425 degrees. rub down chicken in olive oil and sprinkle both sides with salt & pepper. cook in oven for 30 minutes until cooked through but not crispy. cool and then shred.

2) in mixing bowl combine all vinagrette ingredients except olive oil and whisk. once mixed, stream in olive oil until well combined.

3) combine all ingredients except vinagrette in large bowl. toss. once mixed, pour in vinagrette and toss to evenly coat.

4) place italian bread on cookie sheet. brush with olive oil and sprinkle parmesan on each piece. toast til crispy. then, load chicken salad on bread and twala! lovely italian chicken salad sandwich.

pasta with tomato-cream sauce

30 Oct

this recipe is the BEST for rainy/dreary days when all you want is your sofa and sweatpants. i made this last week (compliments of the pioneer woman blog) during the insane storms and it was a perfect dose of comfort. plus, this is super easy! you can make it for barely more than you would pay to buy a canned vodka sauce, though this tastes exceptionally better.


1 pound fettucine

2 tablespoons olive oil

2 tablespoons smart balance butter

1 can of either tomato sauce or your favorite  marinara. i am obsessed with newman’s own socakrooni and hardly ever waver from my devotion to it’s amazing flavor.

4 garlic cloves finely chopped ( i whip mine to smitherines in a food processor)

1 cup heavy cream

parmesan cheese

salt, sugar and pepper to taste


1) heat olive oil and butter in a large saucepan over medium heat. add garlic and sautee until the aroma is filling the room (about one minute).

2. pour in your choice tomato sauce/marinara and add salt, pepper and sugar to taste. stir and cook over 30 mins stirring occasionally over low heat.

3. remove from heat and stir in cream and cheese to taste.

4. make sure all water is drained from your fettucine so it doesn’t “weaken” the sauce. then pour your sauce into the noodles, toss thoroughly and serve!