EMMA for the modern domestic
No. 12 February 2014
© Emma Magazine
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means without explicit written permission of the editor, except in the case of brief quotations and other noncommercial uses permitted by copyright law. For permission requests, write to the editor at the address below with the subject: “Permissions Request.” hello@emmamag.com www.emmamag.com Publication design by Sarah Hubbell Cover photo by Rachel Solomon Cover Stylist Brendan Sarah Hubbell McCaskey
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OH HELLO I can’t remember what I had - the chicken roulade maybe, but I remember being so grateful for the man in the chair across from mine.
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alentine’s Day, 2008. My husband (then fiancé) was still living in Brooklyn and I was traveling on MTV’s dime to New York for a romantic date night. I arrived late, but even at 10pm plenty of charming neighborhood eateries still bustled lively with couples playing out scenes from a Meg Ryan and Tom Hanks romcom. They ordered from prix fixe menus and ogled at each other from across the table. Ryan decided on a restaurant called Beast, and I braved the two-block excursion from his second floor walkup in the bitter cold. This is so New York, I thought, stepping inside the red brick interior. Ordering overpriced food at midnight? Sign me up. I can’t remember what I had - the chicken roulade
maybe, but I remember being so grateful for the man in the chair across from mine. Now, a wedding and a toddler later, we’ve traded in trendy New York restaurants for homemade dinners, and while there’s less ogling and more dishes to do, I’m all the more grateful for the man I get to call my Valentine. This year, I plan to make the kale and kumquat salad (page 41), a fancy dark chocolate and pomegranate tart (page 29), and if I’m feeling extra ambitious, I may even gift him with some homemade shaving cream (page 48). Whether or not you have a date to share this Valentine’s Day with, read on for plenty of ideas to celebrate the people you love.
SARAH HUBBELL, EDITOR IN CHIEF OF EMMA MAGAZINE
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HOME
HOLIDAY
FOOD
DRINK
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OFFICE TOUR Walk through this wedding photographer’s bright and eclectic studio.
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MAGNET MAKEOVER Give a package of dollar store magnets a face-lift.
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VALENTINE CRAFTING Host a Valentine craft party for the little ones.
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FARMHOUSE WEDDING From a groomsmen golf round to homemade jam favors, this barn wedding is full of charming surprises.
SWEETS FOR YOUR SWEETIE If the way to his heart is through his sweet tooth, then be sure to whip up one of these delicious desserts.
38 KUMQUAT 4 WAYS Learn how to master the lesser known citrus with 4 mouth-watering recipes.
MIXOLOGY 101 New to cocktail-making? An award-winning mixologist shares tips and tricks for masterful mixing.
ENTERTAINING BEAUTY
FASHION
DIY
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EMMA’S 1ST BIRTHDAY Entertaining on a budget? Take tips from this cozy backyard dinner party.
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HOST A CRAFTERNOON Invite your ladies over for an afternoon of hot cocoa and handmades.
ORANGE CLOVE SHAVE Make your man a batch of this homemade shave cream for Valentine’s Day! DRY SHAMPOO DIY No time to wash your hair? Cut your morning routine in half with this recipe.
LITTLE BLACK DRESS 3 ways to rock a budgetfriendly frock. RED BLAZER 3 WAYS New York City style blogger, Brynn Watkins, shares how she styles her favorite red jacket.
MESSAGE BANNER Create your own DIY message banner. HEART STAMP DIY How to make a custom rubber stamp.
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4-STEP SMOKY EYE It’s so simple, this sultry look will be your new go-to makeup routine.
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Stackable Heart Ring
Phone Case
Chocolate Cookbook
Bow Dress
Recipe Box
Heart Bowls
EDITOR’S PICKS
Heart Sunglasses
Heart & Arrow Boxers
Want to purchase? Click on the link below each image to shop! Stackable Heart Ring: Max & Chloe Phone Case: ModCloth Chocolate Cookbook: Books a Million Heart Sunglasses: Karma Loop Heart & Arrow Boxers: J.Crew Bow Dress: ModCloth Recipe Box: Anthropologie (online) Heart Bowls: West Elm Citron Candle: Nordstrom Heart Waffle Maker: Drugstore
Citron Candle
Heart Waffle Maker
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SONGS FOR TWO CURATED BY RYAN HUBBELL
MY SONG 5 Ha i m
RECOVER CHVRCHES
HEAV Y FEET Local Na tives
B L AC K O U T DAYS Ph a n to g r a m
WHAT I LIKE Charli XCX
HANNAH HUNT Vampire Weekend
I NEED MY GIRL Th e Na t i o n a l
ANYONE ELSE BUT YOU Mi cha el Cera & Ell en Pa ge
SUPERSYMMETRY Arca d e Fire
PASSENGER SEAT D ea th Cab for Cu ti e
LISTEN!
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CONTRIBUTORS SA RA H H U B B E L L Ed i to r i n C h i ef
CHARIT Y MAURER Photographer
JENNA MARIE Photographer
S H E L LY SA ZDA N O F F As so c i a te Ed i to r
HEATHER KINKEL Ph oto g rapher/Food Contri bu tor
JAIME VOELZ-LEAMAN Beau t y Contri bu tor
RAC H E L S O LO M O N Ph oto g r a ph e r
B RENDAN MCCASKEY Food Contri bu tor
MARIANA WALTERS Beau t y Contri bu tor
SA RA N EV E L S Ph oto g r a ph e r
ERICA VELASCO Photographer
BRIT TANY DENOLFO DIY Contri bu tor
AL E JA N D RA A R M ST R O N G In te r n
KINDRA HALL Columni st
SARA KERENS Photographer
YAS M I N E YAC U T In te r n
KARIE DENNY Photographer
JORDAN MCBRIDE St yli st /Event Pl anner
SA R RA H BU C K In te r n
TIFFANY EGBERT Photographer
DANA RICHARDS Photographer
AMELIA GOE In te r n
KERRI METCALF Beau t y Contri bu tor
BRYNN WATKINS St yli st
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ASK EMMA
An advice column for the modern domestic. Need advice? Send your questions to AskEmma@emmamag.com.
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Q: I have been married for 7 years. I know my husband loves me, but he is just not a buying flowers kind of guy. I have told him repeatedly how much I love them, and every time I mention it, he gets frustrated and says he just isn’t romantic that way. He wants me to accept him for who he is and appreciate the other things he does. I feel stupid when family or friends ask what my husband did for me especially at Valentine’s day or our anniversary when I have to say either nothing or that the gift is coming late. Am I crazy or materialistic to want a bouquet of flowers once in a while? A: Valentine’s Day is a landmine for disappointments and pressures. For women, this is a day when they want to feel very loved, appreciated and special to their partner. Relationships are a huge focus in women’s lives. Our present culture would dictate that women who are loved would receive a beautiful bouquet of roses, or chocolates, or a special (and expensive) dinner date that expresses how loved and special we truly are. For men, this is a day of immense pressure to “get it right” (whatever that looks like!). Men, by and large, fail to understand the significance of this one day. Adding to this differing perspective, there is the expectation that what happens between partners needs to also impress women’s
friends and family. In other words: “see how great our relationship is and how much I am loved.” This reminds me of the song phrase: “What’s love got to do with it?” Indeed, is this really the measure of love in a relationship? In his book, The 5 Love Languages: The Secret to Love That Lasts, Dr. Gary Chapman writes about the difficulties couples encounter when they are speaking different “love languages.” He identifies different ways that a person “feels” loved: quality time, words of affirmation, gifts, acts of service or physical touch. Special occasions – and the associated celebration of them – often reveal those differences. For example, if you feel most loved through gifts and flowers you will not “feel” as loved if your husband does extra work around the house to show his love. Similarly, if your partner’s love language is physical touch and you ignore the romantic night in the bedroom, he might feel “unloved”especially if his love language is physical touch. Discuss with your partner what you are thinking - in your case what flowers mean to you - and why and ask to understand what makes him feel loved and special. Then, as a couple, plan a mutually loving expression of your relationship for Valentine’s Day or any day you choose as special.
Larcy Dunford MC LPC has a private counseling practice in Scottsdale Arizona. Counseling provides individuals and couples the opportunity to gain perspective and learn new information and skills which change lives and promote healthy relationships. www.larcychriscounseling.com
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HOME
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Magnet
MAKEOVER PHOTOGRAPHY BY RACHEL SOLOMON
They held up your report cards with pride and spelled out family jokes. What they lack in style, they make up for in nostalgic value. With just a coat of metallic spray paint, however, you can keep the childhood icons around and turn them into elegant accessories for the home.
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OFFICE TOUR PHOTOGRAPHY BY JENNA MARIE
Jenna photographs blissfully engaged couples as they tie the knot and needed a studio to meet with clients and reign in her growing collection of vintage cameras. Take inspiration from her DIY gold confetti wall, spray painted frames, and eclectic collection of keepsakes that show off her stylish and quirky personality.
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DIY BANNER PHOTOGRAPHY BY RACHEL SOLOMON WORDS BY SHELLY SAZDANOFF
Customize the message on this adorable DIY banner to say whatever you want. For Valentine’s Day, you could try, “Forever, Darling” or the classic “Be Mine.” Share yours using hashtag #EmmaMagazine, and you might just see it in Emma’s Instagram feed! Materials You will need: yarn, iron-on letters from ilovetocreate.com, scissors, a wooden dowel, fabric, and a sewing machine. No. 1 Cut your fabric to shape (we eyeballed it), then sew a hem around the edges, saving the top hem for the end. Make the top hem extra wide to allow enough room for the dowel to fit inside. No. 2 Slip dowel through the top hem. No. 3 Place letters exactly where you want them. Careful not to move any letters, lay a scrap piece of fabric over them, and iron according to iron-on package instructions. No. 4 Peel letter backings away. No. 5 Tie a piece of yarn around either end of the dowel and hang!
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FOOD
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SWEETS for your sweetie PHOTOGRAPHY BY RACHEL SOLOMON RECIPES BY BRENDAN MCCASKEY
While harnessing your sweet tooth may be the goal at the start of the year, by February it’s time to reward yourself! There’s nothing sweeter than sharing treats with your loved ones. Pair with a handwritten note for warm hearts and happy tummies.
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Dark Chocolate & Pomegranate Tart INGREDIENTS For Crust: 1 1/2 sticks unsalted butter, room temperature 1/4 cup powdered sugar 1 1/2 tsp vanilla 1 egg yolk, room temperature 1 1/2 cups sifted flour a pinch of salt For Filling: 10oz bittersweet chocolate, chopped 2 cups heavy cream 1/8 cup sugar 1/8 cup honey 1 cup pomegranate seeds
PREPARE Preheat oven to 350째 F Using a standing electric mixer, beat the butter on medium until light and fluffy, 2 to 3 minutes. Add powdered sugar and beat for another 2 minutes. Pour in vanilla and egg yolk, and mix. With the mixer on low, pour the flour and pinch of salt into butter. Mix until flour is fully incorporated. Press the dough firmly into an 11inch tart pan. Make sure to bring the dough up the sides of the tart pan to create a well for your filling. Place in the freezer for 5 minutes. Take a fork and poke the base of the crust multiple times. Place in the oven for 15-20 minutes, until the crust is slightly puffed and golden brown. Set aside to cool. Place chocolate in a medium bowl. Combine the sugar and heavy cream in a saucepan over medium heat and bring to a simmer. Pour cream over chocolate and whisk until smooth. Whisk in honey. Pour filling into crust and chill for at least 2 hours to set. Sprinkle the edge with pomegranate seeds. Slice into wedges, and serve with a dollop of fresh whip cream.
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Raspberry Pound Cake & Citrus Champagne Glaze INGREDIENTS For Cake: 3 stick unsalted butter, room temperature 8 oz cream cheese, room temperature 1/2 cup sour cream, room temperature 3 cups sugar 6 large eggs 1 teaspoon vanilla 1 teaspoon almond extract 3 cups sifted flour, divided 1 1/2 teaspoon salt 2 cups fresh or frozen raspberries For Glaze: 3 cups sifted powdered sugar 2 teaspoons orange zest 1 tablespoon orange juice 1/4 cup champagne
PREPARE Preheat oven to 350째 F Using a standing electric mixer, beat butter, cream cheese, and sour cream. Beat in sugar until light and fluffy, 5 minutes. Add eggs one by one, mixing well after each. Add vanilla and mix. On low speed, slowly add 2 1/2 cups of flour and the salt. Mix until just combined. Toss raspberries in remaining 1/2 cup of flour and gently fold into batter. Coat two standard loaf pans, or 8 mini loaf pans with cooking spray. Divide batter into pans evenly. Tap pans on surface to prevent large air bubbles. Bake until golden and a toothpick inserted into the center of the cake comes out clean. (4050 minutes for mini loaves, 60-70 minutes for standard loaves - place foil gently on top of cake if it starts to brown too fast). Cool for 10 minutes, and then turn out of pan onto a wire rack to cool completely. Once cool, whisk all glaze ingredients in a medium bowl. Slowly drizzle glaze over the top of the cake(s). Allow glaze to set. Slice and serve.
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Raspberry Marshmallows INGREDIENTS 1 1/4 cups water, divided 1/2 cup raspberry puree 1oz gelatin (4 envelopes) 3 cups sugar 1 1/4 cups light corn syrup 1/2 cup powder sugar 1/2 cup corn starch
PREPARE To make puree, cook 2 cups fresh or frozen berries in a small saucepan for 10 minutes on medium-low heat. Blend and set aside to cool. Line a 9x13 baking pan with aluminum foil and generously coat with nonstick cooking spray. Place 1/2 cup water and puree in the bowl of a standing electric mixer. Pour gelatin on top and stir. Let sit for 5 minutes to allow gelatin to dissolve. Place remaining 3/4 cups water, corn syrup, and sugar in a medium sauce pan over medium-high heat. Stir to dissolve sugar, and insert a candy thermometer. Cook the mixture without stirring until it reaches 240째 F. Using a pastry brush and water, brush sides of the pot to avoid crystallization. (While sugar cooks, run mixer on low to keep the gelatin well mixed). Once the sugar reaches 240째 remove from heat, and slowly pour into the gelatin mixture on low speed. Be careful, the sugar is extremely hot! Slowly increase the speed of the mixer until it is running on high. Whip the marshmallow for 10 minutes until it becomes stiff and shiny. Pour into the prepared pan and smooth out the top. Let sit for 8-10 hours at room temperature. Sift powdered sugar and corn starch in a bowl. Lay down wax paper and coat generously with corn starch mixture. Sprinkle the top of marshmallows with corn starch mixture and invert onto waxed paper. Gently pull away the foil and sprinkle the other side with corn starch mixture. Spray a smooth knife with nonstick cooking spray and coat with corn starch mixture (this will prevent the marshmallows from sticking when you cut them). Cut the marshmallows into cubes, and coat the remaining sides with the corn starch mixture. Store at room temperature.
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Mixology
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PHOTOGRAPHY BY CHARITY MAURER RECIPE BY CHRISTINA ATKINSON
If you’re new to the cocktail mixing scene, pay close attention to what mixologist Christina Atkinson of The Gladly has to say. Winner of Arizona Cocktail Week’s Last Slinger Standing competition, she knows her stuff! Local to Arizona? Visit www.arizonacocktailweek.com to check out this year’s competition and imbibe alongside the best bartenders in the West! Essential barware? Start with a wine and beer key, bar spoon, tin shakers, strainer, lighter, muddler, and two jiggers for measuring. Shaken or Stirred? A good rule of thumb is to shake anything with citrus and stir everything else. Shaking releases more air bubbles and evenly spreads the citrus. Stirring prevents the ice from diluting non-citrus drinks. What’s with the garnish? It isn’t just there to look pretty! Before taking your first sip, get a good whiff of the garnish. If done right, it will ignite the senses and enhance the cocktail. First timer advice? Always use the least expensive ingredient first. That way if you make a mistake or have the wrong quantity, you aren’t throwing out the good stuff.
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75 Shades of Rosé INGREDIENTS 2 oz gin 3/4 oz simple syrup 3/4 oz lemon juice 2 large basil leaves 2 Maraschino Luxardo cherries Rosé champagne
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PREPARE Muddle basil leaves and cherries together in a cocktail shaker. Pour lemon juice, simple syrup (one part sugar, one part water), and gin over muddled leaves and cherries. Add ice and shake about 10 hard shakes. Double strain into a champagne glass. Top with Rosé. Garnish with basil and/or cherry.
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KUMQUAT 4 Ways
PHOTOGRAPHY & RECIPES BY HEATHER KINKEL
Grape-sized and bright orange, kumquats are the winter citrus family’s best kept secret. Think of a reverse orange: sweet, edible skin with bitter, sour pulp. Kumquats are best enjoyed skin and all for a refreshing and unique citrus flavor. In season December through March, there’s no better time to introduce these gems to your table.
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Kumquat Mojito INGREDIENTS 10 mint leaves 3 limes (one sliced, two juiced) 4 kumquats, sliced 2 teaspoons brown sugar
PREPARE Muddle mint leaves, sliced lime, kumquats and brown sugar in bottom of glass. Add crushed ice, rum and club soda. Stir and garnish with extra lime and mint.
Crushed ice 1 ounce white rum Club soda Lime & mint for garnish
Kale & Kumquat Salad INGREDIENTS Chopped kale (1 small bunch will do) 6 to 8 kumquats, sliced into rings 1 Tablespoon pine nuts 2 ounces goat cheese 1 lemon, juiced Olive oil
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PREPARE Combine all ingredients along with salt and pepper to taste, toss and serve! Serves 2-4
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Kumquat Mango Salsa INGREDIENTS 1 cup kumquats, chopped 2 mangos, peeled and chopped 1 small cucumber, chopped
PREPARE Combine all ingredients. Serve with tortilla chips or with freshly grilled fish.
1/4 red onion, diced 1 jalapeĂąo, diced (ribs and seeds removed, according to desired heat) 1/4 cup chopped fresh cilantro Juice of one lime Salt & coarsely ground pepper
Candied Kumquats INGREDIENTS 1 cup kumquats, quartered lengthwise and large seeds removed 1/2 cup sugar Dash of salt 1� knob of ginger, peeled and cut into large slices 1 cup water
PREPARE In a small saucepan, bring sugar, salt, water and ginger to a boil over medium heat. Add kumquats, reduce heat to a simmer, and cook for 10 minutes. Strain kumquat (reserve ginger pieces) and place in 6 ounce jar. Return strained liquid and ginger to saucepan and boil for 5 minutes, creating a heavy syrup. Pour syrup over kumquats, cover jar and refrigerate. May be served immediately or refrigerated up to 2 weeks.
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BEAUTY
5-Minute
SMOKY EYE PHOTOGRAPHY BY ERICA VELASCO
Makeup artist Mariana Marie mastered the five-minute smoky eye and shares how in four easy-to-follow steps. Mariana recommends opting for brown over black as a base for everyday-wear, but says for a special night out (Valentine’s Day, anyone?), go bold with black! No. 1 Begin with a thick line of liquid liner. Use brown (not black) for a soft smoky eye. No. 2 Using your finger, smudge the liner evenly across eyelid. No. 3 Blend with a neutral shadow. No. 4 Finish with mascara and a line of liquid liner.
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Orange Clove
SHAVE PHOTOGRAPHY BY RACHEL SOLOMON
Looking for a DIY Valentine’s gift for your man? Whip up a batch of this chemical-free, heavenly scented shaving cream. You may be tempted to keep it for yourself, and if that’s the case, your secret’s safe with us. INGREDIENTS 1/3 C shea butter 1/3 C coconut oil 1/4 C olive oil 10-12 drops orange essential oil 1/8 t ground clove
PREPARE In a saucepan over low heat, mix the shea butter and coconut oil and stir until melted. Pour mixture in a bowl and add olive oil, essential oil and ground clove. Refrigerate until hardened. Remove from fridge and using a hand mixer, whip until texture is fluffy. Store in the refrigerator and whip up before use.
DRY
shampoo
PHOTOGRAPHY BY RACHEL SOLOMON
For the busy domestic, a long shower followed by a blow dry may feel like a luxury. Mix together a batch of this grapefruit-scented dry shampoo and keep handy as a morning routine time saver. INGREDIENTS 1/4 cup finely ground oatmeal 1/4 cup corn starch 1/2 cup rice flour 8-10 drops grapefruit essential oil
PREPARE Mix dry ingredients together. Add drops of oil and stir until dissolved. Apply at the roots and brush through hair until powder is no longer visible. For darker hair, substitute flour for cocoa powder. Store in a salt or pepper shaker for easy use.
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SCARED SKINNY WORDS BY KINDRA HALL
How pregnancy led me to finally love the body I have. It was August, 2010 and I was mysteriously losing weight. Not much, just five pounds or so, but I wasn’t doing anything to deserve it. I wasn’t eating less or working out more. It was simply falling off of me. For a moment I thought God had finally answered my lifelong prayer - to be one of those girls who was skinny without effort. Sure he had blessed me with great hair, but with the introduction of hair extensions everyone could have great hair, yet I was still stuck with a huge ass. The magical disappearance of five pounds seemed only fair and I was pleased God had done the right thing. A week later I learned I was pregnant. Apparently sudden, unexplained weight loss is an early sign. Dammit. I was still hopeful. I had a plan. I was going to be one of those women who gained only the minimal amount of weight necessary for growing a human inside of her. I wanted to be an optical illusion - if you saw me from the back you would think, “Wow, look at that cute little thang.” And if you saw me from the side you would think, “Holy crap that thang is about to give birth to a perfect little basketball and then go to a model’s birthday party...” or something. Sadly, my plan failed. On April 14th I walked (waddled) into the hospital, stood on the scale, and found myself face to face with a digital number reading almost 200 pounds. Just to be clear, I am 5 feet 4 inches tall. New plan. I was going to be one of those women who lost her pregnancy weight so fast one might almost wonder if it were ever there in the first place. I hung out in the hospital for two days after having the baby, returned home and walked immediately to the scale. I stepped on it expecting to see a number somewhere in the low 170s... I mean, after all, I had just given birth 24 pounds gone didn’t seem like a lot to ask. Eight. Pounds. Eight. Not twenty-eight, not eighteen, EIGHT pounds. My son alone weighed 7 pounds 5 ounces. I barely lost the weight of the human that had just come out of me. I didn’t panic. I knew they had pumped me full of fluids. Certainly over the course of the next several days some of those fluids (hopefully 25 pounds or so) would evaporate. When they didn’t, I commenced massive amounts of breast-feeding. I had heard that breast feeding burned like 3,000 calories a day so I made sure to stuff that baby full of milk. And when, after several weeks and gallons of milk, the weight refused to surrender, on a Monday evening I ventured where I’d never been before. I put on my best Zumba outfit (a pair of maternity shorts over sheer maternity leggings, a pink maternity tank top and three sports bras), and stood in front of the mirror that hung on the back of my bedroom door. A mirror that said to me, “Yeah. You look good.” A mirror that, for the record, lies. I got to Zumba, paid my $10 and when the music began I started to dance. I watched the cute instructor and copied her every sultry move and in my head, we were twins. She shook her shoulders, I shook mine. She circled her hips, I circled mine. She stepped forward four paces and made it look sexy, I did the exact same thing. 50 pounds to go? Puh. Who cares! “I still got it.”
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I was pretty sure I didn’t have to stop eating peanut butter for breakfast, pizza for lunch, and Rubio’s World Famous Fish Tacos for dinner, with a side of homemade chocolate cake for dessert (or whenever). I knew that eventually I would lose more weight and that I might even get within 15 pounds of my goal, but what was the rush? I had just had a baby. I had earned the right to relax a little. Earned the right to carry a little guilt free baby weight. Right? Class was going great - I was totally dominating on my very first try. Zumba Queen. It wasn’t until 20 minutes in when I noticed something in the mirror. A girl. In the back row. In a hot pink tank top. Stomping around like some sort of ... beast? She tried to snap her hips, but the sharpness was muddled. She tried to shake and shimmy, but it just looked wrong. As if she knew she was being watched, the girl released her ponytail from the top of her head and shook her mighty hair free. But not even her hair could save her. The girl was a mess. Uncomfortable. Uncoordinated. Unhappy. It was only then, in the bright lights and from the back row, that I realized... the girl in the mirror was me. In that moment, I doubted if I could ever return to the woman I once was - a woman I never used to appreciate and now could only dream of being. That woman in the mirror couldn’t be me... if it was, it couldn’t stay me. And if it did, my son would be an only child, because there was no way I was piling any more on. I got home that night and Googled Weight Watchers. I went to my first meeting on Wednesday, went back to spin class Thursday (where we exercised in the dark), threw out all of our peanut butter Friday, and didn’t look back until all 50 pounds (65 total) were gone. All of it. Inch by inch, pound by pound. Gone. There is, of course, more to the story... More ups, many downs, and now a daughter too. But for now, I’ll tell you this: Sure, it would have been nice to be one of those women who didn’t gain any more weight than was absolutely necessary to birth a child, but I guess I needed something more. I needed the challenge. I needed the adversity. I needed to be scared skinny in order to, for the very first time, look in mirrors of all kinds and truly love the body I have - the body I earned and deserved.
Kindra Hall is a regular columnist at Emma, and author of Otherwise Untold: A Collection of Stories Most People Would Keep To Themselves. Read more of her hilarious adventures at www.kindrahall.com.
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FASHION
LITTLE BLACK DRESS PHOTOGRAPHY BY TIFFANY EGBERT
Discovering the right little black dress uncovers a whole host of new looks to take you from boardroom ready to date night darling. This versatile frock cost us less than fifteen dollars, and with a few accessory changes, proves its worth again and again.
BLACK DRESS H&M PRINTED CARDIGAN TARGET MINT SKINNY BELT TARGET CORAL STUDS TARGET 56 EMMA
NECKLACE KATE SPADE SATURDAY PINK BLAZER H&M POLKA DOT TIGHTS H&M BLACK FLATS FOREVER 21 58 EMMA
HEART NECKLACE J.CREW BEADED CLUTCH VINTAGE
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LAYERING
RED PHOTOGRAPHY BY SARA KERENS
New York City fashion blogger, Brynn Elliot Watkins, picked up this bright blazer from a vintage shop and loves pairing it with neutrals, allowing the red to pop. Here are her tips for styling a red jacket three ways. No. 1 Layer over a casual tee for a look that’s stylish without being too fussy. A BaubleBar necklace completes this day look. No. 2 Mixing a bright color with a large print works best when the print features a subdued color scheme. Wear this on a night out! No. 3 Paired with a vintage skirt, this classic outfit stays modern thanks to unexpected animal print ankle boots. Try this look at the office.
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HOLIDAY
MAX &
Sammi
PHOTOGRAPHY BY DANA RICHARDS
Is there anything more cozily romantic than an inviting farmhouse wedding? Max and Sammi held their wedding at The Blue Dress Farm and every little detail strung together in perfect harmony, creating whimsical simplicity and contagious feel good vibes. The rustic feel of the barn paired with delicate hues brought together a flawless combination of masculinity and femininity. From monogrammed flasks as groomsmen gifts to homemade jam as party favors, this wedding was full of charming surprises.
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DIY STAMP PHOTOGRAPHY AND WORDS BY BRITTANY DENOLFO
Making a custom stamp is a cinch with this 4-step tutorial. Use for Valentine’s cards, a custom monogram, or DIY gift tags. Leftover supplies? Make stamp gift sets for your crafty friends! Materials To make this stamp, you will need: a rubber block or lino-wood block (block pictured by Speedball), linoleum/rubber carving tools (v and u shapes), ink/paint, pencil, tracing paper, and a spoon. No. 1 Draw your design onto tracing paper. Bold graphics work best for beginners! All text must be copied in reverse onto the rubber linoleum (you can trace through opposite side of paper using pencil). No. 2 Flip the tracing paper over and lay on the rubber. Holding the paper steady, rub the back of the paper using the back of a spoon. This will transfer the graphite onto the rubber for you to carve. No. 3 The solid graphic will be printed, and you will carve away everything else, unless you want to make a negative print, so using the carving tool and V-shape cutter, carve out the outline around the graphics. Be sure to carve away from yourself! You can use the wider U-shape tool to carve larger width sections. Blow away any excess rubber and dust from the stamp. No. 4 Lightly paint or dip onto an ink pad and stamp away!
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Valentine
CRAFT PARTY PHOTOGRAPHY BY ERICA VELASCO
Gathering friends together for an afternoon of crafting and community is always a good idea, but especially when it involves little ones. Event planner Jordan McBride shares inspiration for throwing a Valentinemaking party kiddos will love. Supply them with colorful paper, stickers, heart punches, glitter, and glue, and let their imaginations do the rest!
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ENTERTAINING
Emma
TURNS ONE PHOTOGRAPHY BY KARIE DENNY WORDS BY SARAH HUBBELL
Not long ago, Emma Magazine celebrated it’s one year anniversary. To celebrate, the editors threw a backyard dinner party in signature Emma fashion: no fuss and a lot of heart. A standard linen wouldn’t fit this extra long table, so thrifted sheets overlapped, setting the base for ecclectic flower arrangements. The talented florist at Fiori Floral Design pulled together organic bouquets with bursts of color in dotted milk glass vessels from www.afloral.com. Repurposed sheets made a second appearance as mint and white striped napkins. If you can sew a straight line, you too can whip up a couple dozen napkins in no time. Even the glasses have a story of new life: made from discarded wine bottles, you can order your own set at www.refreshglass.com. A cluster of candles as a centerpiece and string lights overhead created a warm glow for Emma’s team of contributors to talk well into the night.
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Hosting a
CRAFTERNOON PHOTOGRAPHY BY HEATHER KINKEL WORDS BY SARAH HUBBELL
Hosting a crafternoon is a great low-key way to gather friends together to create handmade projects. Emma recently hosted a DIY event at the Monorchid Creative Studios in Phoenix, and we learned a few lessons along the way. No. 1 Half the battle when DIYing is gathering materials, so be sure to have plenty of supplies on hand for the craft of your choosing. No. 2 Nothing works up an appetite quite like crafting. Make sure to have some refreshments on hand for munching. No. 3 Creating handmade gifts? Provide gift tags and twine for guests to adhere to their finished projects. No. 4 Get your friends into the crafty spirit with some upbeat jams. Click the link on page 10 to play our free February playlist!
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FEBRUARY ISSUE CREDITS
We try to give credit where credit is due, but sometimes you can only fit so many great people on one page! Here are all the people and places who helped make this issue possible. OH HELLO Photography Jeanette LeBlanc SONGS FOR TWO Photography Erica Velasco SCARED SKINNY Photography Melissa Jill LITTLE BLACK DRESS Hair Jaime Voelz-Leaman Makeup Kerri Metcalf Model Kenze Waxlax MAX & SAMMI Florist Crystal Springs Florist EMMA TURNS ONE Flowers Fiori Floral Design Flower Vases www.afloral.com 1-88-299-4100 HOSTING A CRAFTERNOON Styling The TomKat Studio Florist Lux Florist Event Planner Andrea Leslie Weddings BACK COVER Photography Rachel Solomon
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c UNTIL NEXT TIME! WWW.EMMAMAG.COM
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