Nautical & Navy

Nautical & Navy || utility jacket, boho shirt & white jeans @runwaychef Just as I’m not ready to give up on my ice cream, I am most definitely not ready to give up on my white clothing. I know, I know. No white after Labor Day…blah, blah, blah….please tell me something I don’t know. Because let’s be real, I’ve got 99 problems but wearing white after Labor Day ain’t one. Of course, that being said, I do have to be practical. Shorts and tank tops in the fall are probably not going to happen (at least where I live). But white in the form of some distressed denim paired with a cool weather utility jacket, that to me is the perfect compromise of summer and fall all rolled into one and the best way to transition from one season to the next.

Nautical & Navy || utility jacket, boho shirt & white jeans @runwaychef Nautical & Navy || utility jacket, boho shirt & white jeans @runwaychef Nautical & Navy || utility jacket, boho shirt & white jeans @runwaychef Nautical & Navy || utility jacket, boho shirt & white jeans @runwaychef Nautical & Navy || utility jacket, boho shirt & white jeans @runwaychef Old Navy Boho Shirt // Forever 21 Utility Jacket (old, similar style available now) // Aeropostale White Jeans (similar) // Italian Shoemakers Sandals (similar style) // Chanel Bag // Rachael Ryen Ring c/o 

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What’s In My Bag

What's In My Bag || Runway Chef I’ve always been a big fan of the ‘what’s in my bag’ posts or magazine articles, mostly because I’m a nosy person (guilty as charged), but also because I love seeing if there is anything I’m missing out on or absolutely need in my life/in my bag (because I don’t already carry an entire drugstore around). I never used to carry much in my bag…actually, that’s a lie. I’ve always carried a lot in my bag. I still carry a lot. The difference is that now it’s all organized. I switch bags frequently so I’ve wisened up to organizing all my stuff in a mini pouch then I just grab the pouch and throw it in a bag. This also ensures that if makeup spills, it’s only spilling inside the mini bag, not all over your nice purse. Whether you’re looking for a few new things to stock up on (any excuse to go shopping right ladies??!) or you’re just nosy (like me), I hope you enjoy this peek at what’s in my bag.

Also, I’d love to know, what’s in your bag that you just can’t leave home without?

What's In My Bag || Runway Chef Lotion // Good not only for dry skin and hands, it also works to tame fly-aways, keep eyebrows in place, and (in an emergency) as backup deodorant

Bobby pins and hair ties 

Mini mirror

Bandaids // Because walking around NYC can give you lots of blisters

Mini bottle of concealer


Blotting papers // These are a lifesaver on hot, sweaty days

Mascara // Can also double as eyeliner in a pinch, just turn the wand vertical

Chapstick, tinted lip balm, and a mini lipgloss

Mini perfume sample

Eyelash curler

Nail files (regular, sapphire)


Nail buffer // In case your nails need a quick shine on-the-go

What's In My Bag || Runway Chef Umbrella // I’ve learned in NY, you never know when the weather is going to change and there is nothing quite as bad as getting stuck out in the rain, sans umbrella

Business cards & card holder

Mini notebook & a pen // You never know when an idea is going to hit you…

Sunglasses // As with the umbrella, you never know when the weather is going to change, so it’s best to be prepared

Tide pen // This has been a life saver more times than I can count


Metro card



Not pictured: a snack, water, hand sanitizer, my vitamins (I take a probiotic and digestive aid with every meal), Emergenc-e (in the winter), Tums and Advil

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3×3 Food- Copycat Snacks {Chex Mix Recipe}

3x3 Food - Copycat Snacks {3 recipes for copycat versions of favorite childhood snacks} @runwaychef Snack lovers rejoice! This month, for our 3×3 food post, we decided to tackle copycat versions of childhood favorite snacks and I couldn’t be happier because I love snacks. Like love them. Like a lot. Times a billion. Snacks in the morning, snacks in the afternoon, snacks in bed, snacks with movies, snacks after dinner….basically, it’s snacks all day everyday around here. I grew up in a family of big snackers so I guess you could say the apple doesn’t fall far from the tree. One of my favorite snacks growing up was chex mix. My grandparents always had enough chex cereal on hand to feed the entire nation (my grandfather was a a couponing maniac before couponing was ever a thing) so I’d beg to make chex mix whenever I was there. I didn’t always get my way but when I did it was glorious (minus the pretzel pieces, because let’s be real “the pretzel pieces were the best part” said no one ever). These days, as I do with most things, I rarely follow the traditional chex mix recipe, instead making up versions that include only my favorite things (I’m looking at you bagel chips). This one not only includes homemade bagel chips but it also has my new favorite snack- pasta crackers. Yes, crackers made from pasta. They’re amazing and you’ll want to pop them in your mouth like crack(ers). What this mix doesn’t have is any of the things that no one really likes anyways….you know the things I’m talking about, the pretzels that everyone eats around, the cracker sticks that you only eat after all the bagel chips are gone (which usually happens in .5 seconds because there are all of 2.87 of them in the entire bag), the peanuts that are left at the bottom of the bag, the chex pieces that have no flavoring on them….yeah, none of that in this mix. This mix is just straight up deliciousness and you’ll want to eat it all immediately. But don’t because you’ll want to save room for some of the amazing Ritz Peanut Butter Crackers Luci is serving up on her blog and then, for a sweet treat, finish up with one (or 3) of Grace’s Oatmeal Cream Pies.

Now, we’d love to know- what was your favorite childhood snack?

Chex Mix Recipe via @runwaychef

Chex Mix Recipe via @runwaychef Chex Mix Recipe via @runwaychef Chex Mix Recipe via @runwaychef Chex Mix Recipe via @runwaychef

Chex Mix
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Cook Time
1 hr
Cook Time
1 hr
Bagel Chips
  1. 2 bagels (I used everything bagels)
  2. Olive oil spray
  3. Salt
Pasta Crackers
  1. 2 cups pasta (I used mezzi rigatoni)
  2. Olive oil spray
  3. Salt
  4. Garlic powder
  1. 8 cups of chex cereal (I used corn)
  2. 6 tablespoons of butter
  3. 3 tablespoons of worchestire sauce
  4. 1 teaspoon of salt
  5. 1 teaspoon of chili powder
  6. 1/2 a teaspoon of garlic powder
  7. 3 cups cheese crackers
  8. 3 cups of corn puffs or popcorn (I used Trader Joe's Sour Cream & Onion Corn Puffs)
  1. To make the bagel chips- Preheat the oven to 350 degrees. Slice the bagels into thin slices, then spread them on a baking sheet. Spray with olive oil spray (or brush with olive oil) then sprinkle generously with salt. Bake for 8-10 minutes, or until golden brown. Set aside.
  2. To make the pasta crackers- Bring a medium-size pot of water to a boil. Add in the pasta and cook for only 5 minutes (it is very important that you don't cook them longer). Drain immediately and rinse under cold water. Spread on a baking sheet and spray with olive oil spray. Sprinkle generously with salt and garlic powder and bake for 20-25 minutes, or until the pasta gets brown and crispy and starts to bubble.
  3. To make the cereal- Preheat the oven to 250 degrees. Melt butter in the microwave or in a small pan. Add in the worcestershire sauce and stir to combine. Spread the cereal on a baking sheet and pour on all but 2 tablespoons of the butter mixture. Sprinkle on the seasonings then toss the cereal around so it gets evenly coated. Begin baking the cereal, taking it out every 15 minutes to stir it around. Toss the bagel chips and pasta crackers in the remaining butter mixture, then add those to the cereal mixture for the final 15 minutes of baking. The total baking time should be about 1 hour, or until the cereal is golden brown.
  4. To assemble the mix- in a large bowl or bag toss together the cereal, the pasta crackers, the bagel chips, the cheese crackers and the popcorn. Store in an airtight container for up to a month.
Runway Chef

Happy Hour

NYC {NYC….or Miami??}

I know we just came back from vacation….but I already feel like I need a vacation. Is that bad? Probably, but it’s true. I literally feel like I’ve been going nonstop since we got back. I mean normally I hate when people who aren’t important say that they’re so busy because it’s like ” ‘ish please! You are not out there curing cancer. You are getting your nails done and meeting your friend for coffee…at 11am…on a weekday…when most people are at work. You are not that busy. Really.” But really….I’ve been busy, and I have no idea why (because Lord knows I am not that important and I’m certainly not curing cancer!). I’ve had back to back events since we returned last week (must be because I’m some uber duber important blogger…..ha!) and the homebody in me is having a major struggle sesh dealing with it. I’ll take a glass bottle of wine, my couch, some Real Housewives, and a few cookies over going out any day. Who’s with me??

striped surfboard {My favorite booth at the rewardStyle party…I’m sure you can’t imagine why….}

Empire Hotel {The lettering of the Empire Hotel rooftop sign has always been a favorite of mine}

baby carrots {Our carrots may not have grown as big as they were supposed to, but I kind of think they’re cuter as baby carrots}

Piperlime sweatshirt {Loving the neckline details on this Piperlime sweatshirt (coming soon) c/o}

don't give up quotes

Coffee Toffee Crunch Sundaes

Coffee Toffee Crunch Sundaes @runwaychef I know summer is unofficially over, but I still find it hard to believe. I mean, did you feel the humidity on Saturday? It was so thick it made my paper-thin blouse feel like 10 down comforters were wrapped around me then I was placed in a hot bath next to a fire while drinking hot chocolate. I wish I was kidding. Fall or no fall, there was only one thing that was getting me through that humidity- ice cream. What started as just coffee ice cream became ice cream with chips (Have you guys tried these?! They’re so good, especially on ice cream!), and then toffee was added and of course we needed a little whipped cream and caramel sauce, because duh, and before you know it we had a coffee toffee crunch ice cream sundae. I feel as though I can hardly call this ice cream sundae a recipe because we simply threw on a little of this and a little of that, but the results were just too good not to share. And if that’s not a good enough excuse, than I’ll use the excuse that these are the official RC birthday week treat. Except I want to eat these for more than just this week. I want to eat these all year long. Yes, even into winter. I mean do you really think I let a season stop me from eating something, especially when it involves ice cream?! So while everyone else has already moved on to their apple pies and PSL’s (blogger lingo for “pumpkin spice lattes”), I’m going to continue to be all about that ice (cream), ’bout that ice (cream), no pumpkin (and yes, I put my writing to the tune of songs….totally normal, right?!).

Coffee Toffee Crunch Sundaes @runwaychef Coffee Toffee Crunch Sundaes @runwaychef Coffee Toffee Crunch Sundaes @runwaychef

Coffee Toffee Crunch Sundaes
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Prep Time
5 min
Prep Time
5 min
  1. Coffee ice cream
  2. Toffee
  3. Whipped cream
  4. Cappuccino chips (regular potato chips would work well too)
  5. Salted caramel Sauce (see the notes for an easy recipe)
  1. Scoop ice cream into a serving bowl. Top with crushed toffee and chip pieces. Add on a dollop of whipped cream and drizzle with caramel sauce. Serve immediately.
  1. For the whipped cream, I used homemade unsweetened whipped cream. Everything else in the sundae is pretty sweet so I found I could do without the extra sugar in the whipped cream.
  2. To make your own caramel sauce (recipes makes about 1/2 a cup)- In a medium-size saucepan over medium heat add 1/2 cup granulated sugar. Stir constantly until the sugar melts and turns golden brown (it will take a few minutes and the sugar will begin to harden and clump together first). Once the sugar is melted immediately add 3 tbsp. of butter (be careful as it will sizzle). Continue stirring (very important to stir constantly) until the butter is melted and the mixture begins to bubble and boil (again, be very careful). Slowly add in a 1/4 cup of cold heavy whipping cream then remove from the heat and stir for one more minute. Stir in 1/2 teaspoon of salt. Allow to cool before using. Store in an airtight container in the refrigerator for up to 2 weeks (although it probably won't last that long!).
Runway Chef