May 2011 - Zest Blog

I am in the process of job hunting and every time I end up with an interview, I ask myself this very question. Is a suit still the way to go in today’s more casual society? I think a suit is always necessary for certain jobs and professions (think doctors, politicos or stockbrokers). In my more creative field, I don’t know that it is always the answer. While I don’t think you can go wrong wearing a suit, is it worth the investment? PR, marketing and events have an interesting place in the world. They really attempt to strike a balance between business and creative. Let me tell you, it is not always easy. As a young professional in the field, you want to feel pulled together and age appropriate at the same time. Fashion forward yet professional. How do you best strike the balance? In addition, I think the answer varies a bit by region. I always feel compelled to wear a black suit and panty hose (yes, they still exist) for East Coast jobs, whereas I would probably never consider it for a job in LA. Here in Boulder, I generally wear a nice skirt and a jacket, but not necessarily a suit. Like this:

Elizabeth and James Available Here

I don’t want to feel like I am relegated to wearing the boxy “power suits” of yesteryear…

…so I have been on the hunt for something that is the perfect blend. Here are some that I like (affording these is, of course, a separate issue)!

Nanette Lepore Available Here

Theory Available Here

Elie Tahari Available Here

Rebecca Taylor Available Here

What do you think? Do you have a rule on interview suits? Would you wear any of these? What are your favorite places to find clothes for work? I would LOVE input!

Kelly

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Food

Saturday Smoothie

Sunday breakfast often seems to be the time for eggs and bacon or wonderful pastries, but in our house, Saturday is for lighter fare. This morning we threw together a quick smoothie that turned out delicious! Smoothies are one of those great things that are easy to make and allow for creativity. I have to admit, not all of my smoothies come out perfect, but I have fun playing with it! We had cappuccinos this morning, so we didn’t need more espresso, but this smoothie would be great with a shot of espresso added! Try it and let me know what you think.

Kelly

Saturday Smoothie

2 T Almond Butter
1 Banana (Frozen)
½ c Frozen Peaches
2 Scoops Chocolate Protein Powder
1 c Skim Milk
Combine all ingredients in a blender and blend on high speed until smooth. Add more liquid if necessary. Serve immediately.

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Shrimp Stuffed Peppers

If you are like us, you love a little heat in your food! We constantly have a bottle of Tabasco on the table with dinner. Sometimes, other hot sauces are the way to go, like for these stuffed peppers. Find yourself a bottle of Frank’s Wing Sauce and get ready for a treat! What I like about this recipe is the variety of flavors. They are like nothing I have had before. I usually use Anaheim peppers, but you can use something a little milder if you prefer. Chiles are funny because they always seem to be different in the amount of heat they give you. Sometimes, they are just right and they you will get a super spicy one. Sometimes adding a little something extra to counteract the heat helps. You can also adjust by getting the milder Frank’s. There are several levels available, so choose the one best for your crowd!

Shrimp Stuffed Peppers

Feeds 4-6 People 1 lb Shrimp (peeled and deveined, tails removed) 8-10 Anaheim chiles 1 Plantain 1 Avocado Cubed 1/2 c Shredded Cheddar Cheese 2 T Butter 2-3 Green Onions ~ 1/3 c Frank’s Wing Sauce Cut the shrimp into small pieces (usually three per shrimp) and set aside. Place whole washed chiles on a baking sheet under the broiler until they blister turning them so they are blistered on all sides. (This can also be done over an open flame.) Keep an eye on them, as this can go quickly! Place the chiles in a bowl, cover with plastic wrap and set aside for 10-15 min. After the peppers have steamed, peel the peppers and open a slit in them while keeping the peppers whole. Remove seeds, rinse and return to baking sheet. Peel and slice the plantain. Heat 1 T butter over medium high heat in a skillet. Add the sliced plantain and cook until brown on both sides. Remove from heat and set aside. Combine the shrimp with Frank’s sauce, add salt and pepper to taste. Add remaining T of butter to pan over medium heat. Add the shrimp and cook until firm and pink. Remove from heat. Preheat oven to 350 degrees. Combine shrimp, plantains and avocado and divide between the chiles filling them. Sprinkle with cheese and sliced green onion. Place in oven to melt cheese and brown slightly.