Candy Apple Red

Ahoy!

This shirt is all about the colour.. okay and maybe the fact that it has buttons and I can breastfeed while wearing it. Win-Win right?

Here I am just wearing this shirt as-is but it will be perfect for layering under a sweater or top when the weather cools off.

 

 

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Shirt: H&M – for some reason I can’t find this specific colour on their website but it’s similar to this one and this one  / Jeans: old – new version here: Zara / Shoes: Old Navy

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Green & Grey

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What are your favourite colours to wear for fall? One of mine is green. Today we are featuring this versatile sweater dress with grey booties and a grey hat. When wearing this outfit I feel a bit more hip and reminds me if life pre-baby.

I would recommend this dress for anyone- it’s loose, has POCKETS (!!!!), is super soft and a great price. Unfortunately it looks like this specific colour is sold out for the time being, but check an Aritizia near you and you may luck out with one off the rack! If you click on the colour swab on their website it also says to call their customer service line and they might be able to help you out! How cool is that??  Also if green isn’t your colour there are FIVE other colour options to choose from. I think I will be wearing this dress into the winter with a pair of leather-like leggings or skinny jeans.

Links to everything at the bottom! Both my booties and hat are from previous seasons- booties from a random store in Toronto and hat from Winners.. but I’ve linked to similar versions below.

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Dress: Aritzia   (I’m wearing a size Small) / Booties: similar / Hat: similar / Watch: Daniel Wellington

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Crazy for Coconut

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I got inspired scrolling through my Instagram feed a few days ago – this is the sole source of modern day inspiration isn’t it?!  – when I came upon a coconut bread recipe on Smitten Kitchen’s account (if you aren’t following her you’re doing all of the things wrong, fix it now!). This coconut bread is bread in the same way that banana bread is “bread”, like ‘hey I’m actually better as dessert with butter and powdered sugar bread’. Basically, the exact kind of bread we all need more of in our life.

I followed Smitten Kitchen’s recipe to a tee, and I’m super happy with the result, wouldn’t change a thing. If you’re a coconut lover this might just replace your go-to banana bread recipe.

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Carrot Soup

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If you have been following my journey over on Instagram you’ll know that Ben and I have a MASSIVE garden this year. On Tuesday I decided to harvest all of our carrots to see how they did- and boy, they did!

We put a bunch of carrots into sand for storage to use over the fall/early winter and the rest we will cook with and share with family and friends.

Inspired by my harvest and yesterday’s cool weather here in Kingston, Ontario, Canada I decided to try my hands at a carrot soup. I apologize in advance for the quality of the photos because I wasn’t really expecting the soup to turn out so well.. but it did and I am going to share the recipe with you. I basically just used whatever I had in the house.. and voila- using what you have can be a  beautiful thing! IMG_6426.jpg

Yield: This recipe makes about 5 generous dinner size bowls of soup

Ingredients:
Approximately 17 medium sized carrots (mine were a mix of small-large), washed and chopped into ~1 inch pieces
1 can of your favourite coconut milk
1 large carton of chicken stock (or vegetable stock if you want to make it vegan or vegetarian) – I used about 1 1/2 cups of homemade stock and 1 1/2- 2 cups of store bought
1 large white onion, peeled & diced
2 large cloves of garlic, sliced or minced
5 tsp of Thai curry paste – I used the brand shown below because it’s what I had in the fridge and you can get it at Farm Boy I believe, but any thai red curry paste would be fine
2 limes, juiced
1 tbsp of brown sugar
salt & pepper to taste
1 tbsp of butter (or olive oil if you are trying to make recipe vegan)

1. In a large, deep pan (with a lid) heat you butter and add your diced onion. Cook until translucent and fragrant.

2. Stir in the garlic and thai curry paste and stir. Cook for another 2 minutes.IMG_6427.jpg IMG_6428.jpg

3. Add the juice of 2 limes – you will get a lot of sizzle here and a great smell, let some of the lime juice cook off- about 1 minute.

3. Now add your carrots and about 1 1/2 cups of broth. Stir it all together, cover with a lid and let cook on low until carrots are tender to touch with a  fork. About 30-40 minutes. This will depend on the size you have chopped your carrots also. Mine were very “rustically” chopped so I had to wait until the larger pieces were cooked through. You don’t have to keep too close watch here, as long as your burner is on low and there is enough liquid in the pan your carrots will continue to just get tender.

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4. Now it’s time to get your blender ready. I used my Vitamix blender because it was already out on the counter, but you can use a food processor or hand blender if that’s all you have. I find that the Vitamix makes a beautiful puree and almost adds creaminess. Take about half of your cooked carrot/onion/garlic/broth mixture and add it to the blender. Pour in half the can of coconut milk and  about 1 cup of broth. Blend on high until all chunks have dissolved. Pour this mixture out into another saucepan and repeat for the rest of your ingredients.IMG_6434.jpgIMG_6435.jpgIMG_6436.jpg

Note: Don’t overcrowd your blender, I usually just fill mine to about half full. This will give you a better blend and be faster in the long run.

5. Now that all of your pureed mixture is back in the saucepan, add the tbsp of brown sugar and salt and pepper to taste. Turn your burner on low and simmer for another 10-15 minutes before serving. I made mine earlier in the day so I did the 10-15 minute simmer, shut the burner off and then turned it back on when we were ready to eat to heat throughly again.IMG_6472.jpg

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Peaches & Prosecco

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When most think of peaches they think “peaches and cream”.. not over here on Anchored to the East- we are puling out all the stops and doing it up with Peaches and Prosecco.

I recently ordered some candy for gifts from Squish Candies – a Canadian company that makes adorable and DELISH gourmet candy. When I placed the order I got a little bag of their Bubbly Bears – couldn’t resist it! While we were sampling the bears the other night while watching Bachelor in Paradise we were inspired to do a post. Since peaches are also in season- this felt like a match made in heaven. Now we bring you- peach cupcakes with prosecco icing – served with a side of Bubbly Bears and Prosecco of course ( couldn’t waste the rest of the bottle).

Ingredients/Shopping List:

Cupcakes:
3/4 cup of softened salted butter
3/4 cup of white sugar
3/4 cup of brown sugar – packed
2 eggs
1 tbsp. vanilla
1 1/2 cup of buttermilk
3 cups of flour
1 tsp baking soda
1 tsp baking powder
4 ripe peaches – cored and diced  (ours were very ripe so made them taste even sweeter)

Icing:
1 cup of softened salted butter
4 1/4 cups of icing sugar
5 tbsp of your favourite prosecco or champagne – we used Jacob’s Creek Chardonnay Pinot Noir Sparkling – one of my favourite lower cost sparkling wines.

Cupcakes:
Heat your oven to 350 degrees (on convection if you have it) and line two 12 muffin pans with liners.

Cream together butter and sugars using your stand or hand mixer with the whisk attachment. Add eggs and vanilla- and blend until combined. Scraping sides to ensure everything is evenly mixed. Add in the buttermilk and combine on low.  In a separate bowl- mix together your flour, baking soda and baking powder. Slowly add this to the wet ingredients until completely combined. Remove your bowl from the mixed and stir in your chopped peaches. Voila!  Spoon dough into your two pans and pop into the oven for 18 minutes. Remove when toothpick comes out clean. Let cool completely before icing.

Prosecco Icing:

Cream butter. Add 3 1/2 cups of icing sugar and mix on low until combined. Pop your prosecco (if you haven’t already) and mix in the 5 tbsp. And hey- why not pour yourself a glass?! Mix in the last 3/4 cup of icing sugar.

Once the cupcakes are cooled, top with icing. We used a a piping bag and simple star tip because we find this faster and more visually appealing.

Enjoy the following photos of our process/ finished product.

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Some bears were harmed during the making of this post… *wink*IMG_5837.jpgIMG_5569IMG_5572IMG_5576IMG_5599IMG_5602

Enjoy these summer-y cupcakes for your girls night, Bachelor viewing party or heck- to spice up any day of the week.

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Breezy Summer

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Okay so maybe it hasn’t been the “breeziest” summer in history.. it’s been bloody HOT. But this STEAL of a dress will be sure to keep you cool and looking fine through the rest of the summer. I was checking out H&M online (which I rarely do because you can’t actually shop their site) when I saw this dress and it was listed for $19.99 -YES, $19.99- can you believe that??? So I knew I had to take a look at it. Lucky enough I walked into the Kingston H&M and found it displayed on the racks right out front! Ben and our crying newborn were in the car so I didn’t even try it on- I grabbed one size up from my pre-baby size and took a chance.

This dress is great- it’s got tie up straps at the top which makes the off-the-shoulder style even more comfortable, it’s a great length and the colour is fabulous! It’s also loose enough I probably could have gotten away with my pre-baby size. There is a direct link to the dress below. All of these photos were taken in my garden next to my beautifully blooming zinnias!

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Dress: H&M / Hat: J.Crew

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Just Peachy!

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It’s been a minute since we’ve posted anything new to the blog – we’ve all been delightfully distracted with the newest and cutest addition to our family, little Nora Emma McIlquham. She has stolen our hearts and we couldn’t be happier!

We’re back today because its peach season and we couldn’t just stand by with peach juice on our chins and not share some of this yumminess with all of you!

I made this Peach Upside-Down Cake last week and it was a big hit! I followed the recipe here exactly as its written and it turned out great! If you’re in our area try and use Niagara peaches – they are the best!

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Ready to Pop in a “Little” Black Dress

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I’m a few days away from my due date now and this whole having a baby thing is really starting to sink in. I would say that I’ve been pretty calm and collected throughout this pregnancy, but last night the anxiety started to kick in. I’m super super excited to meet our little gal but the whole process of getting her from inside my belly to cuddling in my arms is quite daunting. For the last ten months  I have been telling myself.. we all get into the world this way.. it will be fine. But maybe it’s the unknown, the fear of pain, the waiting.. last night it started to get to me. That’s normal right?? I woke up this morning, deciding today is a new day, I am going to try to be as positive as possible and just keep distracted! Let’s hope it works!

I picked up this dress at RW&Co a few weeks ago in hopes that I can wear it to my friends wedding later in July.. but I love the way it hugs my bump right now so thought I would photograph it to share with all of you. I don’t typically wear black but there was something so classic and elegant that drew me to this dress.. I wonder how it will look post-baby??

As always Utah made his way into my snaps. Scroll to the bottom for a link to the dress.

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Dress: RW-Co / Shoes: Zara ( Sold Out), Similar 

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White Dress for the Bump

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We’ve been a little MIA.. Ben and I have been preparing for the babes –  I can’t believe her due date is less than a week away.. like WHAT!?

I’ve been really blessed this pregnancy in terms of what I can wear, still fitting into a lot of my regular sized clothing butttttt the last couple of weeks the bump has been LARGE which has made it a little bit harder.. especially with the hotter weather upon us. I don’t envy those mommas that have to go through the entire summer pregnant. Cheers to ALL of you!

Shopping in Kingston is a little limited, especially for maternity clothing, but I was feeling like a little “pick me up” this week and headed over to Old Navy to see what I could find. I picked up this little number and a pair of shorts (they were both on sale) who doesn’t love an Old Navy sale?! It also made me not feel as guilty about buying a few things this far along in my pregnancy. Plus both items I will hopefully be able to wear afterward!

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For some reason the Canadian Old Navy site doesn’t seem to show their maternity items.. weird! Here is link to the dress on the US site- it was $44 CAD but I got it for $31 (30% off). For the other pregnant mommas out there- these are the shorts I got they aren’t super maternity looking and this is why I think I will probably wear them a lot after. They were around $20 on sale.

My hat: J.Crew / Watch: Daniel Wellington  / Bracelet: KJP /Shoes: Old, Similar

Don’t forget to follow us on Instagram @anchoredtotheeast and my personal SnapChat account is erica_emma

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Lunar Rhubarb Cake

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Our rhubarb bush is in the prime cutting down and cooking or baking stage so we’re planning on taking advantage of it over the next few days. We kick started our rhubarb-fest with this recipe for Lunar Rhubarb Cake. The recipe came from my friend Meghan’s family – Meghan and I often find ourselves talking about food – we both really appreciate the farm-to-table and seasonal cooking stuff – no surprise that we get along so well! Anyways, I gave the recipe to Mom earlier this week and she turned it into a delicious masterpiece.

Cake

1/2 cup butter

1 1/2 cup sugar

1 egg

1 tsp vanilla

2 cups flour

1 tsp soda

1/2 tsp salt

1 cup buttermilk

3 cups chopped rhubarb (1/2″ pieces)

1 tbsp flour

Topping

1/4 cup butter

2 tsp cinnamon

1 cup firmly packed brown sugar

Method

Cream butter and sugar till light -Beat in egg and vanilla

Sift dry ingredients together

Add to creamed alternately with buttermilk

Toss rhubarb in flour – mix in

Make crumble and cover batter

Bake in 9×13 pan at 350 degrees for 45 minutes

The crumble will seem weird because it is really wet and not as typically “crumbly” as you’d expect – but it turns out really tasty and almost like an additional sweet cake layer. The cake batter is unbelievably tasty – we’ve talked about trying this base with other fruits because we loved it so much.

Here’s some snaps of the process

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Anchors aweigh!