Tuesday, March 8, 2011

Guest Bedroom Remodel

Here we are, starting another room in the house...again! This room is the guest room right next to the master bedroom.
Unlike many of the other remodels, I don't think you will see much of a difference with this room. We plan on just painting the walls, resurfacing the woodwork, and replacing the light fixture. The room has this ugly maroon carpet, but we are going to wait to replace it till a later point and time. I would LOVE to replace it now, but it's just an extra expense we are trying not to have.
Here is the ugly pink striped wallpaper. It's a perfect compliment to the maroon carpet don't you think?
The big question...what color to paint the walls so that the maroon carpet doesn't clash? My choices are limited to pretty much white, cream, or beige. I have decided to let fate decide. We have so many partial cans of paint, mainly beige and white. My plan is to mix them all together and see what color comes out. I have been trying to remodel this house with the least amount of money spent...we will see how the color turns out! Wish me luck!

~Beth



Sunday, March 6, 2011

Sophistication Sunday - Moroccan Argan Oil


My sophistication muse, Audrey Hepburn
Photo Source

Sophistication Sundays will revolve around my new (to me) beauty finds, techniques, fashion trends and anything else "pretty" that catches my eye. I look forward to sharing these ideas with you and hope to hear your suggestions and feedback as well! I am no expert at beauty or fashion by any means but perhaps that will make my thoughts more relatable. Simply put, I'm just a girly-girl navigating my way through the fabulous finds I come across.



This Sunday I decided to write about my current beauty product obsession: Moroccan Oil. A few months ago my hairstylist tried this on my hair and I was impressed! But when I heard about the price I figured it was just some kind of unattainable, overly-expensive hair product. Fast-forward to that fateful day in Wal-greens when I happened upon Organix. I had never seen or heard of this product line and was intrigued by the unusual packaging. Suddenly a bright turquoise bottle caught my eye and I was thrilled to see products labeled "Moroccan Argan Oil." They had shampoo and conditioner but I quickly snatched up the reasonably priced oil and made my way home.


The next morning instead of using my Sleek Look Extreme Creme I squeezed a dab of the Moroccan oil and my hands and distributed it through my hair as usual. When I finished blow drying my hair I was instantly noticed enhanced shine and less frizz. I have naturally wavy hair and am not one of these lucky people that can blow dry and go (I envy you people, I really do!). I have to use a curling iron or straightener to channel the frizz. After using the Moroccan Oil my hair was easier to style and much less frizzy. So basically this product is my new favorite :) I've been using it for about a week now and can tell my hair is much softer and less frizzy.

As I mentioned briefly this line also has shampoo, conditioner and a deep conditioning treatment. I don't know if I will switch from my beloved Sleek Look shampoo and conditioner but I would definitely consider trying the deep conditioning treatment.

So have you tried Moroccan oil? What do you think of it? If you haven't, would you give it a try? Let me know your thoughts below!

~Christi

Saturday, March 5, 2011

Losing The Baby Weight Part 4

Here we are starting the month of March, making it a full 2 months of me trying to lose the baby weight. Periodically I have been writing about the task (see post 1, 2, 3) in an effort to motivate myself and maybe someone else out there. For last two months, I have been actively working out and counting calories...with the exception of one week. I took off a week about a couple weeks ago. We were doing a ton of work on the house and my husband was off work, so by the time meals came around we were too exhausted to cook so we ordered a ton of Jimmy Johns and Chinese food :( So not good for the diet, but probably good for my sanity.

So how is the progress going?? Well, I gained a total of 50 pounds during the pregnancy. By January, when I started the quest for weight loss, I still had 30 pounds to lose. As of this point and time, I am proud to say I have lost over half of my goal weight in 2 month. That means I have lost 16 pounds since January 2nd, and have just 14 more to go! Super excited!

The current weight I am at is the weight I was in college. Like many other college students, I didn't eat very healthy and I never exercised! Exercise really does make losing the weight go much faster. I mean it's been proven with calorie control, you really don't need to exercise but I personal have grown to love exercise. It is a great way to relieve stress, give you more energy, and just makes me feel so much better. Before I had the baby I could easily spend 1-2 hours at the gym doing cardio and lifting weights. However, once you have a baby you time is limited! I don't know if you have ever tried to workout with a baby, but it's no easy task. He will usually give me about 30 minutes of time for cardio, but beyond that is hit or miss depending on his mood.

In an effort to workout longer, I have found a few exercises that I can do with my baby and wanted to share. It's great interaction with your baby and despite his face in a few of these pics he usually has a good time and laughs at me. These pictures were taken about a month ago, so as he gets bigger it makes the exercise more difficult. Before you try any of these exercises though, makes sure that the baby's neck is strong enough.

Baby Around The World

1. Stand with feet hip-width apart, toes out slightly, holding your baby in both hands in front of you, arms straight down.
2. Keeping arms and back straight, slowly squat while moving your baby toward the ground. (So the baby should be in the center, towards the ground.)
3. Move arms in a sweeping clockwise motion. Make 12 circles.
4. Return to start and repeat in the opposite direction. Do three more sets.

Baby Squat
1. Start by holding your baby close to your chest.
2. Stand with your feet turned outwards and proceed to squat down with your knees pointing outward like your feet.
3. Do not let your knees go past your toes.
4. Return to the starting position and repeat 20 times for 3 reps.

Baby Chest Press

1. Start by lying on your back and holding your baby on your chest.
2. Proceed to press your baby up over your chest until your arms are extended.
3. Return to the starting position and repeat 12-20 times for three reps.

Baby Crunches
1. Start by lying on your back and holding your baby on your stomach with your legs supporting your baby.
2. Proceed to crunch up towards your baby and then return to the starting position.
3. Repeat for as many you can do.

Baby Lifts
1. Lie flat on your back on a mat with your knees bent, hands behind your head, and legs supporting your baby. Feet should be hip distance apart.
2. Slowly raise your pelvis up toward the ceiling to a point where your body will be at a about a 40-45 degree angle relative to the floor.
3. At the top of the movement, be sure to really flex your butt for one second — try and make it a long second.
4. Now slowly return to the start position to complete one.
I do 60 reps of these for 3 sets. Also, sometimes I just like to hold the up position to the count of 60.

Baby Lunges
1. Hold your baby close to your chest and stand up straight.
2. Proceed to lunge down until your knee almost touches the floor.
3. Make sure your front knee doesn't go over your ankle.
4. Stand back up to the starting position and complete the same reps with the other leg.
I usually do 12 reps for three sets.

I usually combine all of these toning exercises with 30-45 minutes of cardio.

~Beth



Wednesday, March 2, 2011

Uncorked #2: Châteauneuf-du-Pape

Welcome to Uncorked! Where I feature a new wine that we tried and let you know my thoughts on it. There is a little disclaimer: I am by far no wine expert --I am just going to tell my thoughts on a wine. Some wine snobs out there might turn their nose up at my opinion and that's fine with me! Wine is meant to be savored and enjoyed!

I might throw out some wine terms here and there and if I do, I will make sure that I give you the definition and try to explain them to the best of my abilities. My goal is to share some tasty wine picks with the world and hopefully encourage some of you out there to try a new wine. No bottle shall be discriminated against, price is no matter (with in reason), and this is just going to be all about exploring the world of wine.

This week we tried:
Chateau de Beaucastel's 2007 Châteauneuf-du-Pape



Description: Composed of 60% Mourvedre, 20% Syrah, and the rest Counoise and Grenache. Boasts an exceptional bouquet* of camphor, roasted meats, blueberries, black cherries, black currants, truffles, beef blood, pepper, and incense. Infused with the flavor of black raspberry, Marion berry, milk chocolate truffle, and hints of vanilla and spice.
Price: $114.99 per bottle
Region: France

Ok, look again at the price! I said no bottle of wine would be discriminated against and that included price! I should explain how I came about trying this wine. I was with my husband and his family at a wine bar the other day. This little wine had a 1 ounce tasting for $14.00! At first I was like "Who would pay for that?!?" then I was thinking, "When are you ever going to take a chance and spend $115 on a bottle without trying it?" I decided to try it. Would I do it again, probably not, but it felt a little fun and dangerous in a very good girl kind of way.

So the big question, what did I think? Well, I can't say it was a bad wine, because it wasn't. It was full-bodied* with a pretty good flavor. I could taste some fig and couldn't quite place the other flavor but after reading others reviews on it I figured out it was licorice. It had sort of a creamy feel to the wine (probably why the price was so much) but also ended with sort of an acidic taste. Some people out there love a really acidic wine (you know the kind that makes your tongue feel raw) but I don't. In the end I didn't feel it was worth it for the $14 we paid to try it. Other reviews that I read just raved about the wine and this is where other wine connoisseurs are turning their nose up at my opinion, but I am just being honest.

Would I buy it again? No, not necessarily, the price was just too high for me. However, I would suggest having a day where you spend a large amount of money on a tiny amount of wine just to say you have done it once! It was a fun experience!

*Bouquet: The layers of smells and aromas perceived in a wine
*Full-Bodied: The body of a wine refers to the fullness, weight and concentration and total mouth feel of a wine. A full-bodied wine is notably more concentrated and heavy.



~Beth





Monday, February 28, 2011

Do You "Top Knot" or... Not?

The top knot hairstyle has been running rampant on runways and red carpets for some time now. Initially I looked at it and thought... this bears an uncanny resemblance to the way I wear my hair when I'm washing my face. What gives? However I noticed when celebrities started wearing it they cleaned up the style and made it more palatable for the real world.
Here are a few examples of how I think it should be done:

Hillary Duff

Kristin Cavallari

Mandy Moore


Since I didn't feel like fixing my hair (another great thing about this hairstyle) I thought why not give it a try? Nathan and I had a date night planned and I figured this would be a good night for something different. I told Beth about the hairstyle and she decided to try it herself. You'll have to excuse the HORRIBLE quality of my pictures; obviously Beth is better at this part than I am!



The Verdict: I really liked this! There's just something so chic and effortless about the style. It was risky for me to pull all my bangs back and try a new look but it was a great change. Beth liked it because it's an easy, effortless way to put your hair up. If you feel like you need a little something extra to soften this look try a chunky necklace or a cute scarf paired with dangly earrings.

And if you've already been rocking the top knot for some time now why not try a center part for some variety like Whitney Port:


I love this!

So what's your opinion? Have you tried this? Are you over this? I'd love your thoughts!

~Christi

Wednesday, February 23, 2011

Uncorked #1: Heavyweight Red

Many of you out there might not know this, but I am a huge fan of wine! I love trying all different kinds, attending wine tastings, and even making my own wine. I thought it would be fun to start a trial run of weekly post called Uncorked. Each weekend, I would feature a new wine that we tried and let you know our thoughts on it. When I say "we", it will be my husband and I. I am sure he will weigh in with comments once and a while. We will be doing this for two months long and just see where it goes from there...

There is a little disclaimer: I am by far no wine expert --or as I call them wine snobs. I might throw out some wine terms, but most terms I will give you the definition and try to explain them to the best of my abilities. Most likely it will just be me telling you what I think of the wine. No bottle shall be discriminated against, price is no matter (with in reason), and this is just going to be all about exploring the world of wine.

This week, we tried Heavyweight Red Cabernet Sauvignon

source

Description: Wine infused with the flavor of black raspberry, Marion berry, milk chocolate truffle, and hints of vanilla and spice.
Price: $11.99
Region: California

All I can say about this wine is that the little boxer on the front sure packs quite a punch! The name is a little misleading though, it is actually a blend of 76% Cabernet, 14% Syrah and 10% Zinfandel. We are not usually fans of blended wines, but this wine was VERY delicious. The taste is slightly sweet and fruity with an oaky* cast. It has a bold flavor, great aroma, and just overall a great drinking wine. We paired it with a of dinner of tossed salad, homemade bread, cheeses, and meats.

Would I buy it again? Yes I would! So yummy!

*Oaky- Having the aroma and flavor of oak, resulting from aging in oak casks or barrels. Oak-like qualities may impart smokiness, vanilla tones, or clove or other spicy characteristics. Some oakiness is desirable, but too much is not.


~Beth



Tuesday, February 22, 2011

Homemade Macaroni & Cheese

I am the first to admit that I have a great weakness for comfort food. With some people it's desserts or simply chocolate but with me it's comfort food - ESPECIALLY pasta! My two favorite foods are mac & cheese and pizza. You know what's really good? Mac & Cheese Pizza from CiCi's... is anyone grossed out yet? I know, it's horribly unhealthy but once in awhile you just want some comfort food! A couple years ago I stumbled upon a recipe for 4 cheese mac & cheese and it has become my comfort food staple. So without further adieu here is my favorite version of homemade mac & cheese!


  • 1 tablespoon vegetable oil
  • 1 (16 ounce) package elbow macaroni
  • 9 tablespoons butter
  • 1/2 cup shredded Muenster cheese*
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 1/2 cups half-and-half
  • 8 ounces cubed processed cheese food
  • 2 eggs, beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
*I just wanted to note that I've used many different types of cheese when making this. I often do not buy the Muenster because it is much more expensive so if you feel like just doubling the amount of cheddar or substituting a different kind that will work just fine!

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
  2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
  3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
  6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

~Christi

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