J.Crew Chateau Parka Review II + Fish Sticks

Ok, so I know I said I was going to keep the forest color of the Petite J.Crew Chateau Parka in Stadium-Cloth instead of the black as mentioned here, but I suddenly realized as I came out of the train station one morning that I might prefer another color so I impulsively ordered another 3 colors - the heather chestnut, heather dusk, and heather mustard.
Petite J.Crew Chateau Parka in Stadium-Cloth in 000P heather mustard, dark forest, heather chestnut,  heather dusk.
I'm really glad I did because the colors definitely look different online and in person. The heather chestnut was the lucky winner for me, and an added bonus is that this color is on sale too!

Petite J.Crew Chateau Parka in Stadium-Cloth in 000P heather mustard, heather dusk, heather chestnut.
It was a bit of a pain to lug them all back to return but definitely worth it for me to now absolutely love the color I decided to keep. It was interesting to note though that the hardware, lining, and fur trim color for each color is different.

heather dusk has silver hardware and silver lining with lighter fur trim
heather mustard has brass hardware and silver lining with darker fur trim
dark forest has gold hardware and dark green lining with darker fur trim
heather dusk has gold hardware and navy lining with darker fur trim
As you can see in the photos above, they're all beautiful colors with either contrast or matching lining and either darker or lighter fur trim (I prefer the darker fur trim).

Here's also a healthy recipe for baked fish sticks that was absolutely delicious and didn't even need tar tar sauce!


2 teaspoons olive oil
3 cups cornflakes, preferably organic
1/2 cup buttermilk
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 lb cod or snapper fillets, rinsed, dried, and cut into small pieces

1. Preheat oven to 425 degrees. Coat a 9x13 inch baking sheet with olive oil.
2. Pour the cornflakes into a large resealable plastic bag. Press down on the bag to push out most of the air, seal it, and curhs with a rolling pin, stopping while flakes still have some texture. Pour crushed flakes on a plate.
3. In a shallow bowl, whisk together the buttermilk, 1 tablespoon mustard, and the garlic powder. In a separate shallow dish, combine the flour, salt, and pepper. Dredge fish in the seasoned flour, shake off excess, dip into the buttermilk mix, and dredge in the crushed cornflakes.
4. Place fish on the baking sheet about 1/2 inch apart. Bake until cooked through and crispy, about 20 minutes.

Serves 6.

Leaving you with the quote of the day, "You are never too old to set another goal or to dream a new dream." -C.S. Lewis


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