Thursday, October 13, 2011

... and a giveaway!

After giving it much thought, I come to you with some sad news today. I will be putting A Fuller Life on hold for the indefinite future to concentrate on Elizabeth Lanier Designs. Between work and other things I haven't had alot of free time lately, and the time I do have I would like to be devoting to ELD. This time of year is crazy for me and I don't want to leave you hanging with wishes of regular posts! I am hoping to be back regularly after the holiday season, and who knows, maybe some in between now and then. 


While you are busy not reading my blog, checkout some of my favorites (other than the ones in the side bar):

Wednesday, October 5, 2011


This fall I'm hoping to invest in a longer faux fur vest. Living in South Texas, I find myself reaching for my fur vests during the colder months to add extra warmth without much bulk. I love the idea of the longer version to pair with skinny pants and a sweater or blouse.  I've seen a ton while looking around, but pulled a few of my faves above! (I also really like the Rachel Zoe and Kenzie ones)

Tuesday, October 4, 2011

Looks like Houston will be getting some of my favorite Austin spots in the next few weeks. CultureMap reports that we will soon be getting a Torchy's Tacos, Tiff's Treats, and as we all know, Uchi. I'm pretty excited about Torchy's as I haven't exactly found my go to cheap, laid back, Mexican lunch spot yet.

First rumored to arrive this summer, then in October and now set for November, Uchi is said to be taking over the old Felix's, and I can barely wait another day.

Already in Dallas and Austin, Tiff's closed the details on funding to open five new locations in Houston in 2012. Hopefully somewhere near me! 

Definitely opening up in my neighborhood is Torchy's. They are taking the spot of short-lived Gratefull Taco at Shepherd and Fairview. They should be open in less than three months!

Thursday, September 29, 2011

Zara has an amazing selection of handbags right now all under $200 and most under $100. Red is a big color for fall and that suede and leather tote would be an amazing piece to add to your wardrobe. 

Tuesday, September 27, 2011

Yummy

If these Salted Caramel Shortbread bars from Annie's Eats taste as good as they look, I'm going to need to try them very soon!

Salted Caramel Chocolate Shortbread Bars
Yield: about 5 dozen small bars
Ingredients:
For the shortbread layer:
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup sugar
For the caramel layer:
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
4 tbsp. light corn syrup
2 cans sweetened condensed milk
For the chocolate layer:
8 oz. semisweet or bittersweet chocolate, finely chopped
1 tsp. light corn syrup
½ cup (1 stick) unsalted butter, cut into pieces
Fleur de sel or sea salt, for sprinkling
Directions:
To make the shortbread layer, preheat the oven to 325° F.  Line a 9 x 13-inch baking pan with parchment paper.  In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside.  In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes.  With the mixer on low speed blend in the dry ingredients just until incorporated.  Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.  Bake 15-18 minutes or until golden.  (If the crust puffs up a bit while baking, just gently press it down while it is cooling.)  Transfer the pan to a wire rack and let cool completely.
To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat.  Heat, stirring occasionally, until the butter is melted.  Increase the heat to medium-high and bring to a boil.  Reduce the heat to maintain a simmer, stirring constantly.  Continue simmering and stirring until the mixture turns an amber color and thickens slightly.  Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set.  (I chilled at this stage to ensure that the caramel layer would not melt when the warm chocolate was added.)
To make the chocolate glaze, combine the chocolate, corn syrup, and butter in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth.  Pour evenly over the caramel layer and use an offset spatula to smooth the top.  Allow to cool for a minute or two and then sprinkle with fleur de sel.  Chill, covered, until ready to slice and serve.

Monday, September 26, 2011

Limited Edition

These Limited edition Topshop dresses remind me of dresses my mother and her sisters had in their closests growing up. Delicate fabrics and statement details make each of these dresses special. Ranging in price from $300 to $400, these dresses would be a great way to make a nod to the past without breaking the bank.