April 2023 Newsletter

Written by Ayellet Rubinstein


Posted on April 23 2023

Hi Everyone,

Your wardrobe is essentially an extension of you. Just like how you choose to lead your life, how you conduct yourself, what you eat, etc.

Adding a piece of clothing into your wardrobe should feel good. When I add a shirt, pants or a jacket to my wardrobe, I already know what I can wear back to it. My clothes work as a cohesive endless mix and match. Think of it as a puzzle,  if you will. I love the game of playing dress up, which is essentially a form of self expression.

Dressing up should be effortless and fun. Your clothes should feel good on your skin, fit well, and therefore look good. It doesn't matter if you gained weight (which is a remark I hear often), your body is changing or next season everything will be just right and perfect. Everything is constantly changing and translucent, and that's okay. We just have to go with it. 

Tomorrow, next month or next year is a place we cannot be right now. The present moment is all we have. I remember when I was in middle school, I was getting ready to go to a parent/ teacher conference with my mom. I opened her closet and looked through, noticing so many beautiful clothes with the tag still on them.

I asked her, "Why aren't you wearing your clothes mom?"
She said, "Oh, I'm saving them for the right occasion."
I looked at her and said, "Mom, you should just wear them and enjoy them now." 
She looked at me and smiled, "Yes, I guess I should..."

After that conversation I noticed my beautiful mom wearing her clothes and it made me very happy. She took  her 12 year old daughter's advice.

We get caught up in the past and the future and we miss out on the NOW, which is all we have. I have to give myself daily reminders to not think on what was or wonder about what will be. 

Below you'll see a few staple pieces that I love, and how they can all work together. I hope this inspires you to get in your closet and pick the pieces that fit and look good- then see what you need to perk it up. We can help you find pieces that work back to what you already have.

I know that when I use my clothes and they fit well, I feel good and I can go about my day and not worry about being uncomfortable.

So enjoy what you already have in your closet, and add to it as you go. Most importantly, don't wait for that special time to do anything. The time to live is now.

Have a great day!




I love making vegetarian dishes as a main meal. This one is hearty, colorful and satisfying. Try it out and see how you like it, and don't forget that you can omit or substitute ingredients - nothing is written in stone...I omit the pine nuts because I am not a fan :) ENJOY!

A bright and zesty arugula pesto potato salad! This is spring in a bowl – crispy roasted potatoes, caramelized spring onions, radishes, arugula, and a vibrant arugula & basil pesto to toss everything in. It’s simple, seasonal, and you truly cannot beat the flavor of the nutty, lemony pesto.

Arugula Pesto Potato Salad

2 lbs Potatoes, halved
Olive oil
Kosher Salt
Freshly cracked black pepper
3 Red spring onions, thinly sliced
2 Cups packed arugula
6 Radishes, thinly shaved on a mandolin

Arugula Pesto
2 Cups packed arugula
1 Cup packed basil leaves
1 Small handful chives
2 Garlic cloves, chopped
⅓ Cup toasted pine nuts
⅓ Cup grated pecorino romano cheese
½ tsp lemon zest
2 tbsp lemon juice
1 tbsp honey
¾ cup extra virgin olive oil


  1. Preheat the oven to 425°F. Add the potatoes to a half sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Spread the potatoes into one even layer, cut-side down. Roast for 15 minutes.
  2. Arrange the slices of spring onion (the red/white bulb section only) over the potatoes. Continue to roast for 25 more minutes, or until the potatoes are golden brown and tender. Let cool on the sheet pan for 10 minutes before tossing the salad.

  3. Add the arugula, radishes, and the remaining green spring onion stems to a large salad bowl.

  4. For the pesto, combine the arugula, basil, chives, garlic, pine nuts, pecorino romano cheese, lemon zest, lemon juice, and honey in a food processor. Pulse until finely chopped. Transfer this mixture to a bowl. Stir in the olive oil. Season with salt and black pepper to taste.

  5. Add the potatoes and onions to the salad bowl. Add enough pesto to your liking, tossing to combine, and reserve any extra for another use.

  6. Serve the potato salad warm or at room temperature, with more black pepper over top.