Some of these dresses are 70-80 pounds
Roasted Pear Salad with Champagne-Honey Vinaigrette Ingredients 2 medium firm Anjou or Bartlett pears, halved and cored and cut into inch slices 2 teaspoons butter, melted 1 teaspoon extra virgin olive oil 2 tablespoons sugar 4 cups arugula* 4 cups butter lettuce*, or use your favorite greens or whatever looks freshest at the market cup dried cranberries cup crumbled Gorgonzola cheese cup Sweet & Smokey Pistachios, if you're in a hurry, just use shelled, salted, roasted pistachios from the market Champagne-Honey Vinaigrette, recipe above Instructions Pre-heat oven to 500F
Not free handed (yah right!), I traced the letters using a font called Dream Orphans
Flowing, comfortable, and effortlessly elegant, it drapes beautifully from top to bottom, giving you that breezy, relaxed goddess vibe
Feel light as air, endlessly elegant