Think back to yourself 15 years ago on any given Thursday night. What were you doing? Well, if you're anything like us, you were probably glued to the television watching the wonder that was The O.C. While the juicy plot lines and dreamy California settings drew us in, it's the fashion on the show that really hooked us. Seriously — who didn't want to dress like Marissa Cooper and Summer Roberts in 2003? They were each fashion icons in their own right, with quintessential California girl wardrobes. And to be honest, with the rebirth of some of the most popular 2000s trends, their style is just as relevant today. To celebrate 15 years of The O.C. style (can't believe it's been that long!), we culled some of our favorite fashion moments from the show, showcasing all the trends that are just as buzzy today. California, here we come …
The Band Tee: Sure, band tees have been around since long before the premiere of The O.C., but the graphic must-have look popped up throughout the season — most famously on Marissa Cooper. These days, you can find band tees at a slew of major retailers (and of course, at actual concerts). We love pairing this go-to with jeans, ankle boots, and a moto jacket for a night out. (Photo via Warner Bros. Domestic Television Distribution/FOX)
The interiors have a crisp look thanks to a marriage of the original midcentury bones—including the high A-frame ceiling in the great room, wood-accented walls, and courtyard entrance—and modern elements such as bright blue cabinetry and a custom cloudy backsplash in the kitchen, sleek built-in shelving, and contemporary pendant lighting. Retro vibes permeate the living area with a brick fireplace and breakfast nook with a wraparound booth.
The interiors have a crisp look thanks to a marriage of the original midcentury bones—including the high A-frame ceiling in the great room, wood-accented walls, and courtyard entrance—and modern elements such as bright blue cabinetry and a custom cloudy backsplash in the kitchen, sleek built-in shelving, and contemporary pendant lighting. Retro vibes permeate the living area with a brick fireplace and breakfast nook with a wraparound booth.
The interiors have a crisp look thanks to a marriage of the original midcentury bones—including the high A-frame ceiling in the great room, wood-accented walls, and courtyard entrance—and modern elements such as bright blue cabinetry and a custom cloudy backsplash in the kitchen, sleek built-in shelving, and contemporary pendant lighting. Retro vibes permeate the living area with a brick fireplace and breakfast nook with a wraparound booth.
The interiors have a crisp look thanks to a marriage of the original midcentury bones—including the high A-frame ceiling in the great room, wood-accented walls, and courtyard entrance—and modern elements such as bright blue cabinetry and a custom cloudy backsplash in the kitchen, sleek built-in shelving, and contemporary pendant lighting. Retro vibes permeate the living area with a brick fireplace and breakfast nook with a wraparound booth.
white vehicle with blue neon headlight bulb
Photo by Olav Tvedt on Unsplash
The interiors have a crisp look thanks to a marriage of the original midcentury bones—including the high A-frame ceiling in the great room, wood-accented walls, and courtyard entrance—and modern elements such as bright blue cabinetry and a custom cloudy backsplash in the kitchen, sleek built-in shelving, and contemporary pendant lighting. Retro vibes permeate the living area with a brick fireplace and breakfast nook with a wraparound booth.
The interiors have a crisp look thanks to a marriage of the original midcentury bones—including the high A-frame ceiling in the great room, wood-accented walls, and courtyard entrance—and modern elements such as bright blue cabinetry and a custom cloudy backsplash in the kitchen, sleek built-in shelving, and contemporary pendant lighting. Retro vibes permeate the living area with a brick fireplace and breakfast nook with a wraparound booth.
The interiors have a crisp look thanks to a marriage of the original midcentury bones—including the high A-frame ceiling in the great room, wood-accented walls, and courtyard entrance—and modern elements such as bright blue cabinetry and a custom cloudy backsplash in the kitchen, sleek built-in shelving, and contemporary pendant lighting. Retro vibes permeate the living area with a brick fireplace and breakfast nook with a wraparound booth.
The interiors have a crisp look thanks to a marriage of the original midcentury bones—including the high A-frame ceiling in the great room, wood-accented walls, and courtyard entrance—and modern elements such as bright blue cabinetry and a custom cloudy backsplash in the kitchen, sleek built-in shelving, and contemporary pendant lighting. Retro vibes permeate the living area with a brick fireplace and breakfast nook with a wraparound booth.
The Great Report
2020 Global Report Sheet
CHICKEN WRAPPED ASPARAGUS
Chicken on black round plate
Photo by Anshu A on UnsplashINGREDIENTS
Ingredients for 4 rolls
- 1lb (four 4oz pieces) chicken breast
- 1/2 cup chipotle raspberry sauce
- 1/4 cup for marinating
- 1/4 cup for basting
- 16 thick asparagus spears
- aluminum foil (for tips of asparagus)
- Garnish
- finely chopped cilantro or parsley
- Fire up a grill to roughly 300F-350F (177C).
- Slice larger, thicker pieces of chicken breasts in half – butterfly cut – to make thinner pieces of chicken.
- Pat the chicken dry with a paper towel, then gently flatten out the chicken using a food mallet or the bottom of a heavier skillet. Careful not to pulverize the chicken.
- Season with a little pepper, then add the pieces to a sealable plastic bag along with half of the raspberry sauce. Seal the bag, leaving as little air as possible, and marinate for at least 20 minutes at room temperature, or 1 hour in the fridge.
- Remove the pieces of chicken from the bag. Place about 4 spears of asparagus at the thicker end of the chicken breast, then tightly roll it closed with the smaller, thinner side down. Repeat.
- Place the chicken on the hot grill with the flap side down so it cooks closed.
- Grill for 8 to 10 minutes, then flip. Use the remaining sauce to baste the (cooked side of) chicken after you flip it. Cook for another 8 to 10 minutes, or until the juices run clear and the chicken is white on the inside. Brush the remaining sauce over the chicken again and garnish.
- Enjoy the rolls with brown rice, quinoa, roasted potato or even cauliflower rice for a lower carbohydrate alternative.
CHIPOTLE RASPBERRY SAUCE
Strawberry and blueberry on white ceramic plate
Photo by Inja Pavlić on UnsplashINGREDIENTS
Ingredients for 16 servings (of 2 tbsp each)
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced or chopped
- 1/3 cup red onion, diced
- 2 teaspoons cumin
- 15oz fresh raspberries
- 2/3 cup apple cider vinegar (add more/less to taste)
- 2 tablespoons Worcestershire
- 2 tablespoons liquid smoke (whichever flavor you prefer)
- 4 tablespoons coconut sugar (or honey/agave or 2g Stevia in the raw)
- 3 tablespoons can chipotle sauce (more/less to desired spice level)
- 1/2 tablespoon arrowroot starch (mixed with 1 tablespoon water)
- Set a nonstick skillet on medium heat, add olive oil, garlic and onion. Caramelize the onions for 3 minutes and be careful not to burn the garlic.
- Add cumin and "bloom" the spice in the oil for 1 minute.
- Add fresh raspberries. Gently push them around the skillet and allow them to explode under the heat to create a sauce. About 5 to 7 minutes.
- Add vinegar, Worcestershire, liquid smoke and coconut sugar. Bring it a simmer, about 1 to 2 minutes, then add chipotle sauce (and if desired, one chipotle pepper to simmer in the sauce). Cook together on low heat for 3 to 5 minutes, stirring occasionally to ensure no sticking.
- Mix arrowroot starch with water, then pour into the skillet. Stir immediately to avoid any clumping.
- Remove the skillet from the heat and allow it to thicken more. Season to taste with sea salt and pepper. If you want the sauce to be thinner, add tablespoons of vinegar or broth.
- Store in an airtight jar or container in the fridge for up to 2 weeks.
