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DIY Ballerina Skirt



DIY Ballerina Skirt



The ballerina skirt is EVERYWHERE this year and we are absolutely thrilled about it! There is just something about an billowy, flowing, tulle garment that makes a gal feel lovely and lady-like. Up until recently, this luxe look was reserved mainly for bun heads and brides, but as designers sent the skirt down the runways, bloggers began to don them in the streets… the result was anything but pedestrian. Dressed up or down the ballerina skirt is undeniably glamorous, but buying one can totally break the bank! Some floor sweeping designs can cost over $1,000! Laurel-Manette and I have been obsessing about adding one of these beauties to our wardrobe, but neither one of us wanted to break the bank on a passing trend. So, we put on our “thrifting caps” and came up with one of our favorite fashion hacks yet. We give you the DIY ballerina skirt!

What You’ll Need:

~ Thrift Store Gown ~Seem Ripper ~Sewing Machine ~Hook & Eye ~Needle + Thread I found this gown at Goodwill for $7.99! Look for a dress that has the length and fullness that you desire for your ballerina skirt and make sure the waist fits well. This one had layers and layers of beautiful black sheer tulle and moved like I was floating on air.

DIY Ballerina Skirt



Step 1

Remove the zipper from the dress with a seam ripper

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Step 2

Fold the bodice of the dress into the skirt at the waistline so that the entire bodice is hidden within the skirt.

DIY Ballerina Skirt



Step 3

Using straight pins, secure the bodice in in place (Optional)…on my dress it was easy to see where the bodice ended and the waist of the skirt began. Also the thickness of the fabric made it easy for me to hold the two pieces together without pins.

Step 4

Secure one end of the folded garment under the presser foot of your sewing machine and sew a straight seem around the length of the waist. You are sewing the bodice of the dress down into the skirt, making a seem at right underneath the original seam at the waist.  (Choosing a dress that already has a seam delineating the bodice from the skirt will make this step a no brainer.)

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Step 5

Using sharp scissors, cut off the bodice right underneath the seam you created, removing the entire top half of the dress. Cut away any frayed edges.

DIY Ballerina Skirt



Step 6

With a needle and thread, sew in a hook & eye to each end of the waist of your skirt. Make sure the hook and eye are facing the correct directions for them to clasp together. The hook should be on the inside of one end of the waist band, and the eye should be sewn onto the outside of the opposite end of the waist band. (I tried mine on before sewing them on to make sure I had the placement right)

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Werk Your Skirt!

Daytime



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Evening



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3 Healthy Veggie Chip Recipes

If there is one thing I am good at, it’s consuming SNACKS. I usually realize this in aisle 2 of Trader Joe’s, as I stand baffled by the questions one is forced to ask themselves at the market. Mainly, “what is it that I actually eat?!?” As I toss random items into my cart, it dawns on me that I rarely eat full, well rounded meals. Rather, I flit through my busy days (on the brink of starvation), grabbing handfuls of whatever happens to be in the pantry before  rushing out the door. It can be so easy to make unhealthy food choices under these circumstances and ore often than I’d like to admit an entire bag of chips has been my breakfast, lunch, and dinner. This week I decided to make a change and swap out unhealthy snacks with nutritious ones. I found 3 healthy veggie chip recipes recipes that were simply divine. Low-cal and packed with nutrients, these veggie chips satisfied my craving for something savory without compromising my health or my waistline;)



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Rosemary Beet Chips

(Recipe by: The Minimalist Baker)

 Vegan, Gluten Free
Serves: 3-4
INGREDIENTS
  • 3 medium-large beets, rinsed and scrubbed
  • Olive or canola oil
  • Sea Salt + Black Pepper
  • 2-3 sprigs rosemary, roughly chopped
INSTRUCTIONS
  1. Preheat oven to 375 degrees F and place oven rack in the center of the oven.
  2. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
  3. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.
  4. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
  5. Remove from oven, let cool. Then serve.


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 Salt & Vinegar Sweet Potato Chips

(Recipe by: Creme de la Crumb)

INGREDIENTS
  • 2-3 medium-large sweet potatoes
  • ⅓ cup malt vinegar
  • 3 teaspoons coarse sea salt (or 2 teaspoons fine grain sea salt)
INSTRUCTIONS
  1. Preheat oven to 375. Scrub sweet potatoes and pat dry. line a large baking sheet with nonstick foil and spray generously with cooking spray.
  2. Thinly slice sweet potatoes into round discs. You can use a mandolin slicer if you have one, I did not, so I used a really sharp knife and that worked great. Place all of the potato discs in a large plastic zip lock bag. Add malt vinegar, seal, and shake to coat the potatoes. Allow to rest at room temperature 10-15 minutes.
  3. Drain the bag and place all of the potato discs in a single layer on prepared baking sheet. Sprinkle with half of the sea salt and spray generously with cooking spray. Bake 15-20 minutes. Use a thin spatula to flip the potato discs over. Sprinkle with remaining sea salt. Bake another 15-20 minutes until chips are crispy. Remove and allow to cool completely. Store in airtight container at room temperature. 

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Parmesan Zucchini Chips

(Recipe by: The Copper Collective)

INGREDIENTS

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/2 teaspoon salt
Freshly ground black pepper

INSTRUCTIONS
Preheat the oven to 400 degrees F  **I have found that some people have had success at 350 or 375, if your oven runs hot, you might want to try at a lower temp for longer and check often!!** . Coat a baking sheet with cooking spray.

Slice the zucchini into 1/8-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes (longer if at a lower temp). Remove with spatula. Serve immediately.



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Veggie Chip Trifecta!



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Roaring Twenties Party

This past weekend I decorated my dear friend Nadia’s Roaring Twenties birthday party, which was unbelievably fun! Growing up, my mom planned countless themed parties, and I remember filling our van with vintage furniture and decor from around the house, and watching her transform ordinary spaces with extravagant ambiance. I’ve inherited her eclectic style, and have various items around my home that were coincidentally all perfect for a 20s themed party. So I exported half my decorations in my little Honda, thinking about my mom the whole time! Something my mom taught me, and something that Tanya and I base our styling philosophy on, is learning to achieve an incredible result without spending incredible amounts of money. We didn’t spend a dime on the decorations for this party, save the candles and a few tablecloths. The key is to think outside the box, like creating an indoor space outside with furniture, lamps, tables and twinkle lights!



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The beautiful birthday girl and her husband, looking perfectly era appropriate!

Amazing hair by Joy LaMay, headpiece made by me.



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My mother owned a vintage dress form that she named Florence, and I’ve carried on the tradition by naming mine Daphne… she sported a lace chemise and feather boa for the party!



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The front entrance and food table featured candelabras, Tanya’s amazing feather duster, and a pair of white gloves with pearls and an antique perfume atomizer.



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Outside was the drink table, dance floor, and seating area…



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Love this pic of Jaimie and Nadia!



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The drink table had three bouquets of white ostrich feathers (that I found at a yard sale a few weeks ago), wine bottles with candles, vintage accents, and a champagne tower, which I’ve always wanted to make!



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Tanya and her BF:)



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My talented Peter playing some spontaneous ragtime on the hosts gorgeous baby grand piano…



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Bises,

Laurel-Manette

Coconut Flour Zucchini Muffins

As you can tell from my recent breakfast post, I adore a warm muffin in the morning with my coffee. But I try to keep indulgences to a minimum, so I’ve been wanting to find the perfect muffin recipe to satisfy my craving while sticking to my diet. I searched for a gluten free, paleo zucchini muffin recipe and found this one, which turned out to be amazing! Usually I use almond flour for healthy baking (because Trader Joe’s carries it for a great price), but this time I used coconut flour, which is less calorically dense and has less fat than nut flours. The raw honey makes it subtly sweet, and pumpkin spice gives an autumnal flavor!



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Coconut Flour Zucchini Muffins
(Adapted from this recipe)
Ingredients
  1. 1/2 cup coconut flour
  2. 3/4 tsp. baking soda
  3. 1/2 tsp. salt
  4. 1 tsp. cinnamon
  5. 1 tsp. pumpkin pie spice
  6. 4 organic eggs
  7. 2-3 Tbsp. raw honey or Grade B maple syrup
  8. 1 cup (1 small to medium) zucchini, shredded finely
  9. 1 ripe banana, mashed
  10. 1 Tbsp. coconut oil
  11. 1/2 cup walnuts (Optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a loaf pan with coconut oil or line with parchment paper; set aside.
  3. Shred your zucchini finely, and then use cheesecloth or paper towel to squeeze all the moisture out of it.
  4. Mix the egg, honey or syrup, and banana together in a large bowl.
  5. Add the dry ingredients and zucchini, and stir until the batter is smooth.
  6. Stir in the nuts, if using.
  7. Pour batter into your greased loaf pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Makes 12 muffins, 80 calories each



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