HIWWI: Pleated Bust Jumpsuit

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{ASOS jumpsuit, $86.98}

Well, it's wedding season, which means it's time to buy a new dress for every one of the 7 weddings you're attending over the next three months. Or, you could buy this jumpsuit and call it a day. Which brings me to my first question: is it okay to wear a jumpsuit to a wedding? I mean, gone are the days of fashion rules at weddings (I'm sorry, black is okay now?? And I would be lying to you if I said I DIDN'T see someone wear cream to a wedding recently...), so what's to say you couldn't sport a grown up lady onesie at your next wedding? I dunno, I just bought this jumpsuit, and I'm giving some serious thought to wearing it to my friend Laura's wedding at the end of June. But not before I top it with this pearl-button blazer:

{ASOS blazer, $95.67}

And these nude and lucite heels:

{Zara heel, $129}

And since this is a joyous occasion, you might as well wear some jewelry in the shape of a woodland creature. I vote for these stoned owl earrings:

{ASOS Earrings, $17.40}

Since this is a wedding, it's imperative you polish up your hooves. It's true what they say about a woman with an unpolished finger: she's a dirty, dirty tramp. So don't fall victim to that stereotype, you guys:

{Tom Ford polish in Mink Brulee, $30}

Help me out Cupcult...how do we feel about jumpsuits at weddings? Appropriate or totally wrong? What about other fashion statements, like black or (shudder) pantyhose?!

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It Was the Best Weekend We Will Ever Ever Have Ever

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I don't know if you'd already heard, but I spent the past weekend at Smith Mountain Lake with three of the very best friends that anybodycouldeverhave. Ever. I can't wait to tell you how much I adore  Megan, Whitney, and Jenna, in more detail, but since I'm still working on getting my shit together for a proper post/recap, please, to enjoy these instagram pictures.

{Yes, you can make a drinking game out of a master's thesis paper}

{Yes, this exists and it's delightful!!!}

{TwoFaced coming at you live and direct}

{All our good paleo intentions went RIGHT out the window at Sonic}

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"On Wednesdays We Wear Lime Green"

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{Dress: BCBG, Bag: Foley + Corinna, Shoes: Steve Madden}

In addition to being a girls weekend, this past weekend was also Blogger Blitz DC. We nearly didn't make it to the event on Sunday night because we were too busy having so much fun (read: sitting in Northern Virginia traffic, omg). But thank god we did because it gave us an excuse to be obsessed with each other all over again.

{Jenna, Megan, and me...sadly, Whitney wasn't able to join}

 After picking up our glittery nametags...

 ...we did weird things like make paws with our hands...

...on more than one occasion...

...and take pictures of our shoes? I dunno, it just felt right at the time.

You bet your bottom dollar we were posing like REAL bloggers (see top picture) and making ridiculous faces...

{Photo courtesy of Erin from Currently Coveting}

 ...and then finally we just got straight lovey dovey:

When we were finally ready to move on from our own party of three, we eventually started meeting other bloggers, namely the ladies from Her Late Night Cravings and Erin from Currently Coveting, whom I've been blog-stalking for the past 6 months. She validated the reason I stalk her by both wearing this adorable outfit AND requesting Montel Jordan's classic "This is How We Do It."

 {Jenna and Erin}

{Me and Erin}

There were several other very adorable bloggers, including a boy wearing mascara, that sadly I didn't have the opportunity to meet. It's like I said--we pretty much ignored everyone else in a very exclusive Mean Girls "on Wednesdays we wear pink" (or in this case, shades of lime green) kind of way. Sorry, but you can't sit with us!!!

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Friday Fun Find: Bandolero's Guacamole and Pork Rinds

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Like any warm-blooded, judgmental, self-involved girl, I love Fridays, what with their promise of the weekend and so much untainted optimism, but I have to admit I like Thursday just a little bit better. Yes, part of it is because it reminds me of the days when Friends was still on NBC, but it's also because, let's face it, Thursday is the real last day of the work week, which means it's the perfect night for trying a new restaurant with some old friends. And that, dear Cupcult, is exactly what I did last night with my friends Katie and P.K. at former Top Chef contestant Mike Isabella's newest DC hotspot, Bandolero.

Bandolero is D.C.'s answer to Mexican cuisine. FINALLY!!!!! What's sad is that it took a Top Chef to match the cooking abilities of untrained Mexican grandmothers. C'est la vie...or however you say it in Spanish. (Is that offensive? Mexican food is my favoriteeeeeeeee. The last thing I wanna do is piss off anyone who makes it. Actually, to be specific, I mean anyone who makes authentic Mexican food. That clears it up, right???)

So, when the three of us sat down at our table, Katie immediately suggested we order the guacamole. Being as the restaurant is so piss-poor lit and I couldn't read the menu without using my cell phone as a flashlight, I readily agreed. When it came out, I realized the guacamole vehicles were not mere tortilla chips like so many pedestrian restaurants might provide. Instead, Bandolero took things 5 steps further and paired it with crispy housemade pork rinds.

Like Rachel McAdams and Ryan Gosling, these two things should never NOT be together. What's more, the appetizer was entirely paleo, making the guac and pork rinds at Bandolero my official Friday Fun Find for the week.

Do you use anything unusual as a dip vessel? How do you feel about pork rinds? Do they creep you out or do you think of them as super crunchy bacon?? 

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Champagne Wishes and Caviar Nails

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{Ciaté Caviar Manicure in Mother of Pearl, $25}

For the past month, I've basically done nothing but sit and wait for the Ciaté Caviar manicure kit to hit stores. It's priorities like these that have me pretty convinced I'm next in line for the Humanitarian of The Year award. But look, whatever. The point is, the hottest trend emerging from the A/W 2012 NYFW runways wasn't actually an item of clothing--it was these caviar nails.

 European nail polish brand Ciaté has put all the pieces you need to recreate the look at home in one kit, replete with the "caviar" beads themselves:

...and the corresponding base color:

...who could forget the adorable-albeit-over-the-top miniature bow adorning each bottle???

 ...and even this small funnel and tray to recollect the tiny beads post-manicure:

The manicure itself is pretty easy, given the kit comes with instructions, but in case it seems to elude you, first apply the base color. One coat, then a second. While it's wet, hold your finger over the tray, then pour the beads onto the nail, and gently press the beads into the paint to help them stick. 

When you're done, pour the beads back into the bottle, using the funnel and tray. 

I only did one nail because I'd read that the beads start to fall off almost immediately and don't really last for more than a day or so. To that I'm happy to inform you that it's entirely true! But look, like I said earlier, whatever.

I mean, I'm going to work tomorrow, not the reunion show of RuPaul's Drag Race Season 4. Although, dammit, that sounds amazing.

 So, in the end I just swiped on a complementary shade of slightly sparkly lavender. Cue obligatory "holding the nail polish bottle" pictures:

For what it's worth, I actually kinda love the caviar nails. I mean, yes, absolutely, this is not meant to be worn for days on end, so if you're the kind of person who lets their nail polish chip off in a slow, slow death like that of a Midwestern crack whore, then yeah, maybe this isn't the look for you, but if you have a special event and want to look fucking awesome, then go for it!

Anyone else tried out the caviar manicure? What do you think??

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TwoFaced: Heart of Palm

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"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.

Last weekend at the lake, Megan's mom put together an incredible antipasto plate with cured meats, marinated olives, and what looked liked mozzarella cheese. Feeling about 6 years old, I hurriedly reached for the stringy cheese. What I then proceeded to eat was not at all cheese, but in fact, heart of palm.

When you pull one of these bone-looking things apart, it's almost identical to cheese, I kid you not. And while it doesn't taste like mozzarella, it's still totally delicious. The texture is that of a cooked bean. I realize that's a weird thing to say, but I'm sorry, it's true. Which got me thinking, as anything bean textured does...this would make a perfect dip!

So, there at the lake, in the pool, I told Jenna we were going to feature heart of palm as our next TwoFaced ingredient. 

 In the biggest shock of the day, heart of palm is exactly what it sounds like. It's the heart of a palm tree.

It's super mild in taste, making it the perfect base for a dip that could be transformed in so many ways. Since it reminded me so much of a white bean, I decided to take on a white bean dip and blended it with lemon, olive oil, and italian parsley.

And since I just had my mind blown at Bandolero, I realized that pork rinds would be the perfect vehicle for getting this dip into my mouth.

Would you believe I had to go to three stores, only to finally end up snagging these from Walgreen's?!! Of course you can! They're pork rinds.

 But dammit if they aren't delicious.

You could also easily turn this dip into the paleo hummus 20-something ladies have been dreaming of by adding tahini and omitting the parsley. In fact, I think I'll do that this weekend. Big plans, folks. Big! Huge! Plans!

Click here for Jenna's take on the Heart of Palm!

Heart of Palm Dip

Makes about 1 1/2 cups

• 1 can heart of palm
• 3 Tbsp. olive oil
• 1 tsp. lemon juice
• 2 cloves garlic
• 3 Tbsp. Italian parsley
• salt and pepper to taste

Put all ingredients into a food processor and blend until smooth. Serve with pork rinds or carrots and sliced cucumber.

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