Kings and Astronauts

My super awesome husband has been dabbling in film for quite some time now and is very talented. He recently created a campaign to help fund a great new project. 


So please. Watch the video. Donate. Be a part of awesomeness.

3-Way Kids Chair

I came across this amazing piece of design by Absolute Sellout while surfing the web during some down time. Kid's rocker, chair and step stool. This chair is just too cool for school.

New In Store!

We are so excited to welcome this new bag to the texstyle family! Adaptable Men's Satchels in Olive. Sleek hardware + beautiful denim accents. Wear it however you choose: on your back or messenger style. See more in the store.

New Texstyle Bow Ties

I'm so excited to have these bows ready in time for Easter. Shop this week and get 10% off your order with the coupon code SPRINGHPY. (Coupon expires March 24th). Happy Spring!

"Choose 901" Interview

   

An interview I did for City Leadership. (For those who are wondering, 901 is the Memphis area code :} )

Marni for H&M

Check out the Marni for H&M look book.

I'm so in love! (In stores March 8th.)

A Week Gone Vegetarian: Tortilla Soup

This recipe was so good! The charred vegetables really add that extra umpf. You will be going back for seconds, I promise. What a tasty way to end our week of vegetarian eating. I adapted this recipe from Rachel Ray's, which says it's 4 servings, but it's more like 6.

Ingredients

Vegetable or corn oil, for drizzling, plus 2 tablespoons
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pack firm or extra firm tofu packed in water, drained & cubed
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped
1 (28-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3 cups vegetable stock
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded Cheddar or pepper jack cheese
1/2 cup sour cream

Garnishes:
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Directions

1. Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.

2. While vegetables cook, pat tofu dry with paper towels. Cut into 1"cubes. Add 2 tablespoons oil to hot soup pot and cook tofu with poultry seasoning, cumin, salt and pepper until browned. Transfer tofu to a small bow. Add zucchini, onions, garlic and chipotle peppers to pot, adding a tad more oil if necessary. Cook vegetables 5 to 7 minutes to soften. Add tomatoes, tomato sauce and vegetable stock. Bring soup to a bubble, reduce heat to medium low.

3. Scrape corn off cob and add to soup along with the tofu. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with a scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.