I haven't felt my toes for 72 hours or why do I live where the air hurts my face?

Good Morning Darlings,It's cold where I am - is it cold where you are? I don't know if I've been able to feel my toes for 72 hours...even in wool socks and snow boots! And up here in Maine, it's such a long road ahead, but the good news is that once late April rolls around, we'll have 5 months of the most glorious weather imaginable. So I'm just using that as a goal post for getting through this winter. The light at the end of the tunnel if you will.In my opinion, one of the worst things about winter (aside from perpetual lack of feeling in appendages) is the fact that you have to dress for function. Your shoes are limited because I have to wear things with grip for the ice, your clothes are limited because they have to keep you warm inside without making you sweat under your gigantic coat/hat/scarf combo during the commute.So I wanted to start bringing to your attention some things that really excite me about fashion for the upcoming spring/summer. Because if we don't have beach coverups, what do we have, really?Darlings, I don't know if it's because I was raised by a raging Hippie, because I spent so many summers at camp, or if I'm just drawn to the imperfection of  it (quite possibly a combination of all three), but I love tie dye. While I have no doubt that it would be welcomed with open arms at my real life job, I have yet to really bring the "tie dye" lcf into the real world. Which is why it's so special. It really is reserved for the beach, for the summer, for times that beg for a devil may care attitude and a chic mess of an outfit to go along with it.This jumpsuit would be a welcome addition to the other jumpsuits in my wardrobe. It's silk, so easily worn from beach to dinner with the right shoes. It also looks like it's comfortable enough to fall asleep in, which is very probable after the amount of rose this jumpsuit implores you to consume.Now darlings, as you know, I myself am not personally interested in 2 piece swimsuits. But I'll tell you who is - le hubs. His take on things is that my black one pieces are too modest. So I could see this being a good compromise. I do love a high waisted bikini. They feel a little more grown up than the crack huggers of the past two decades. To me, this is not a suit for the beach, but rather a suit when you have a day pass to the Soho House and feel like being kind of elitist all day. Especially because it kind of looks like you are wearing underwear. Which is fine. Except you know, you've got to know your audience, and all that.Darlings, you know I have quite a thing for sunglasses. In fact, if I weren't so prone to losing things that aren't attached to me, I would have an epic sunglasses collection by now. At the moment, I am really into the cat eye shape. I think it makes cheekbones look higher and even the worst outfit a little chicer. These I love because of the color. They would go perfectly from the first outing skin color of "I live in New England, don't judge me" all the way to "I forgot sunscreen a few times this summer, don't judge me."So In looking back at those three choices of spring/summer forecasts, it seems as though what I really need is a trip to the beach. Perhaps 30 (10 weeks away darlings!) will be the year that the winter vacation becomes a real thing!And perhaps subconsciously, last night's dinner, a quick one, was flavored with a spice blend from a very warm climate - the Middle East.Za'atar Chicken and Garlicky KaleI suggest you prep this the night before, the marinade/rub works best this wayINGREDIENTS1 lb chicken breasts, butterflied2 oranges, juiced1/2 red onion, sliced2 tbsp Za'atar2 tbsp fresh parsley, chopped1 tsp salt1/8 c. olive oilGrapeseed oil for cookingorange blossom water to deglaze1 bunch kale, rough chopped7 cloves garlic, slicedMETHOD

1. In a large bowl combine Orange juice, Parsley, Onion, Za'atar, Salt and Olive Oil. Add chicken and coat. Refrigerate for a few hours, preferably overnight.
2. In a large saute pan, bring a bit of grapeseed oil to high heat. Sear your chicken breasts, along with all of the excess marinade from the bowl, on both sides and cook until registers 165 degrees.
3. Remove chicken from pan and deglaze (use liquid to loosten up all the delicious pan excess) the pan with orange blossom water, until all particles are loosened up.
4. To that pan, add garlic and cook for 2 minutes.
5. Add your kale to the garlic and cover for 4 minutes.
6. Stir, combining the garlic, kale and sauce.
7. Serve chicken with kale, and if you are so inclined a starch of your choice (we used leftover orzo)

 Tonight I've changed the menu - due to a lucky influx of local ground lamb! Stay tuned tomorrow to see where the wind takes me.xoxolcf