On today’s video Ashley and I discuss summer clearance sales. There are tons of great summer clearance sales going on right now, especially on summer apparel, which you can actually wear into the cooler months of fall and even winter.

HOW TO WEAR YOUR SUMMER CLOTHES INTO FALL/WINTER –

Summery dresses are my favorite items to load up on at the end of summer because I can easily transition them into the colder months, and then of course wear next summer. You can change-up the look and feel of a sleeveless dress by adding a sweater, cardigan, or jacket over the dress or wear a long-sleeved top under the dress. Adding a pair of tights and boots is also an easy way to winterize a summer ensemble.

When shopping the end-of-summer sales make sure you have a plan and purpose for all those deals, otherwise you end up with a pile of “what a great deal!” items you don’t or won’t actually use. Just because it’s a good price, doesn’t mean it’s a good deal.

Tanks and polo shirts get deeply discounted and are perfect for layering with sweaters and other heavier materials. And don’t forget you can wear the longer walking short with a blazer, tights, and booties for a fabulous fall look.

A Few Favorite “Pairings” –

* Adding a cape or faux fur vest with shorts.

* Turtleneck under shift dresses…my fave is a denim sleeveless shift dress with a black turtleneck and tights.

* Summer jeans or skinnies with textured sweaters.

* Summer, lacy camis under flannel shirts.

* Soft, summer maxis look like skirts when topped with a thin sweater.

* Shirt dresses with over the knee socks and boots.

* Strappy summer sandals with tights. (Make sure the colors are compatible, you don’t want to wear delicate pink sandals with heavy, black tights.)

* Denim cutoffs with opaque leggings.

* Floral prints with edgy leather or denim jackets.

* Adding anything with texture like tights, jackets, sweaters, scarves or chunky boots will instantly update a summer look into fall.

OTHER SUMMER CLEARANCE ITEMS –

This is the time of year I load up on yard toys and water guns for the grandkids to play with next year. A lot of times you can find these items for 75 to 90% off. They also make great “take-home party gifts” for kid’s birthday parties. Flip flops, beach towels, summer bags, and garden décor all get marked down to super cheap prices which you can use next year save for birthday or holiday gifts.

“PROPS” I USED –

All of the “props” I use in the video came from Discover Goodwill. I absolutely love the big floral bowl that holds our veggie and pasta dish…$3.99. The napkins were 2 for 99 cents while the placemat was 99 cents. The drinking glasses, which can be used for anything liquid of course but also make great wine glasses were 79 cents each and the bowls Ashley and I eat from were 69 cents each. Oh I love clearance at the end of the seasons and my thrift stores!

ROASTED SUMMER VEGGIES & PASTA –

This is such an easy recipe to make and super versatile, which allows you to use whatever vegetables your family enjoys eating. And even though I’m using summer vegetables since they are abundant and cheap right now, you can also use this same cooking method with vegetables that are plentiful in the fall or winter. I don’t follow a specific recipe since I always use different vegetables and amounts but I typically use about 4 to 6 cups of vegetables with about 2 to 3 tablespoons of olive oil, Kosher or sea salt and fresh ground black pepper. And no matter what vegetables I’m using, I always add some fresh, chopped garlic along with onions. If you like, you can add some fresh, grated cheese at the end or garnish with fresh herbs. Have fun, experiment, use vegetables that are in season and you have a super easy, delicious but cheap meal.

* I use pasta in this dish but you can also use rice or any grain.

Here’s what I used in my concoction today…

Prep Time: 15 minutes        Cook Time: 20 minutes       Serves: 6 for approx. $8.00 (GF version about $10.00)

16 ounces dry pasta – GF pasta if you are gluten free

1 red onion, chopped or thinly sliced

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 jalapeno, seeded and chopped

1 small yellow squash, chopped

4 ounces white button mushrooms, sliced

1/2 pint cherry tomatoes

2 celery stalks, sliced

2 carrots, sliced

4 (or more, depending on your taste) cloves garlic, chopped

3 tablespoons olive oil

Kosher salt and fresh ground black pepper

Directions:

Heat oven to 400 degrees.

Clean and chop all your vegetables and spread on baking sheet. Add olive oil and mix up a bit so the vegetables are coated. Sprinkle some salt and pepper over the vegetables.

Roast for 20 minutes or until fork-tender, stirring occasionally. You want the vegetables to get a bit of caramelization without burning.

While vegetables are roasting, cook your pasta according to directions. Drain.

Add cooked vegetables to the pasta and add grated cheese or fresh herbs if desired.