A Mommy Lifestyle
Wednesday, January 23, 2013 9:41AM
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Love is in the air! 

Check out these awesome crafts for VDAY! 



My Favorite VDay Wreath DIY! 

inspired by Mine for the Making





Heart Paper Wreath


Heart Paint Chip Garland

Heart Felt Book Marks! 

Felt Fortune Cookies

  {add any message you want inside}

Glue some type of wire. Bottle cleaners work well here too. 




My Fabric Roses Heart Frame


My Gift to Baby Ellyah

a shadow box of her birth items! 


Make sure that this VDay you show someone you love how much! :)

Wednesday, January 16, 2013 9:34AM
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Here is a picture tutorial on how to make

a TUTU for anything!

I made a TUTU CRIBSKIRT! How easy and Cute! 




  • Fabric sized to fit crib {28" x 52"}
  • Tulle of your color choice { I used two basic rolls from Michaels}
  • Scissors


Make Small slits throughout fabric edge. Cut strips of tulle. Make sure you measure the tulle so that it is long enough for what you will need it for. Then take tulle strip and loop it through the slit. and pull! It is that easy! 








Friday, November 16, 2012 2:56PM
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I LOVE Fall! 

This is one of my favorite American Holidays! I love the time of year, getting together with family and eating yummy food. 

As I am getting my Thanksgiving Menu & Shopping list together I wanted to get your ready with some tips I have found thanks to Food Network. It is my favorite channel and I love that on their website you can save recipes to your own recipe box that you can access anytime! I even made seperate recipe boxes based on different holidays. My fav part is I can search based on my fav chef! 


Tips for the perfect turkey! 

1. Choose the right type of turkey for you. 
Heritage? Organic? Fresh? Frozen? There are lots of choices out there. A heritage turkey is right for you if you want to try an old-fashioned breed of turkey, often leggier and leaner and more flavorful, and don't mind paying a little extra for it. If organics are important, you may already have your eye on a turkey raised according to organic standards, and fed organic feed. If you'd prefer a traditional fresh or frozen bird, pick the healthiest-looking one in the weight range you need, and make sure it looks well fed for its size. And, remember, fresh may not necessarily be better than frozen; frozen turkeys are snap-frozen just after butchering.

2. Figure on 1 to 1 1/2 pounds of turkey per person.
To buy the right size turkey for your party, simply tally up the turkey-eating guests. Add a few pounds on for bones and you've got your turkey weight. For example, 8 people will require a 12 to 14-pound turkey.

3. Cook the turkey on a rack of vegetables.
Create a natural roasting rack for your turkey by layering carrots, onions and celery on the bottom of the roasting pan. Lifting the turkey off the base of the pan helps to increase hot air circulation around the whole bird so that it will get crispy all over. And the vegetables add great flavor to the gravy.

4. Brining keeps it moist.
Brining is an easy, sure-fire way to a moist and flavorful turkey. A typical brining solution contains water, salt, sugar and a variety of spices and aromatics. Just be sure to follow a trusted recipe so you get the right proportion of each.

5. Keep the stuffing on the side.
Chances are the Thanksgivings of your childhood featured a stuffing cooked right in the cavity of the turkey. Go ahead and use your family recipe, but we suggest you cook the stuffing in a separate pan. Cooking the stuffing in the turkey can provide fertile ground for the growth of harmful bacteria. In addition, a stuffed turkey will take longer to cook, which could result in drier white meat. Instead, loosely fill the turkey with aromatics such as onions and herbs, and cook the stuffing separately.

6. To tie or not to tie.
To help ensure that poultry cooks evenly, many professional cooks like to truss their birds, which is just a fancy term for tying them up. While it's not a necessary step in cooking a terrific turkey, it can be fun to show off your culinary skills at home. Simply tuck the wings of the turkey under the body and tie the legs together with kitchen string to create a tight package.

7. Rub the turkey with butter or oil.
Before putting it in the oven, make sure the skin of the turkey is as dry as possible, and then rub it all over with butter or oil. For even moister meat, place pats of butter under the skin.

8. Skip the basting.
Basting means more oven door opening, resulting in temperature fluctuations that can dry out your bird. Instead, keep your turkey moist by brining it or by rubbing it all over with butter or oil.

9. Invest in a good meat thermometer.
Check for doneness by inserting an instant-read thermometer in the thickest part of the turkey around the thigh, avoiding the bone. At 165 degrees F, it's done. The turkey will continue to cook as it rests, so the temperature should rise another 10 degrees or so out of the oven.

10. Give it a rest.To lock in juices, tent your turkey with foil and let it rest for at least 15 to 20 minutes before carving. Be sure you don't cover the turkey too tightly as you don't want the bird to steam under the foil.

Thank you Food Network!


Top 10 Turkey Tips

Guidelines for tackling the big bird.

Whether you're tackling a Thanksgiving turkey for the first or hundredth time, our top 10 tips will ensure your big bird is the best it can be.

1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.

2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.

5. For even roasting, truss your turkey.

6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).

7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.

8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.

9. Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.

10. Remember to carve your turkey with a very sharp or electic knife.


Thank you Food Network! 


Here is my home this Thanksgiving Holiday....









Check out:


My Thanksgiving Recipes! 

Tuesday, October 30, 2012 9:13AM
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Here is Halloween at my home. 

Its a combination of Last Year's amazing Halloween Party we had and this year's elegant decor. { I have to admit this year I am as into halloween as last year with a newborn and all} ;) 



I googled old pictures of families and printed them in black and white and framed them in Dollar Store Frames. How Creepy do they look? 






Last Year! ...




Spooky Snacks! 



FUN CUPCAKES!!!! Monsters & Mummies Oh My! 





Take Red food coloring and some plastic body parts in a glass jar & Always use dry ice at a halloween party the effect is just awesome and creepy! 


Sorry for the blurry picture Iphones dont always take great pics. But how cool is taking Manikin Head {used in Beauty Schools} and making them scary. I used Black Lights behind the couch that was covered in white sheets so that they glowed. 



Bought Cheesecloth {it glows in the black light too} at walmart for a couple bucks and added fake bloody hands to it. I used white streamers with fake blood and made halloween curtains out of them! 



So Cheers to my favorite holiday & have a safe & HAPPY HALLOWEEN! 

{P.S. my first halloween dressing up my baby and it is the best one ever!}



Monday, October 29, 2012 7:17AM
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Take A Tour of My Home! 


Living Room/ Dining Room/ Entry/ Kitchen! 

Talk about open concept! 

Z Gallery! 

Our Wedding Photos in B&W! Above the table in Entry of Home! 

Dining Room! Love the Chandelier From West Elm! 





Master Bedroom! 

Sitting Area in Master! 

Master Bathroom! 





Guest Bedroom! 

Guest Bath! 

Backyard! {a work in progress}




The View from our Home! 

My Fav Pic of Louie! 


Hope you enjoyed! 

Check out Ellyah Nursery!