please visit us at http://www.hallandwebb.com/blog
Please visit us at hallandwebb.com/blog! Looking forward to reading all of your comments in 2013!
Hey there wedding lovers! Today’s blog post is a special edition! We are featuring one of our very own beautiful brides, Bria Mulholand! Bria’s wedding was a dance filled night with a vintage vibe, and holy moly did she look breathtaking! What was her secret? I certainly wanted to know. The dress, the hair, the makeup, all were perfect, but what really made her feel confident, and every other woman jealous, was her flawless skin. Planning a wedding can be a stressful time, and as a woman who struggles with acne too, I can tell you that a pimple is the LAST thing I need on my wedding day. Here is a little advice from Bria about the skin care line that changed the way she looked at herself!
Shortly after my engagement when the shock and newness started to fade I started the journey from bride to be, to BRIDE! After picking out the dress, cake and venue I was able to envision what my wedding day would look like. Then it hit me; I have got to get my skin looking it’s best! The day is goes by in a blink of an eye, but the pictures and video last forever. I did not want to regret not taking the time to get my face picture perfect. About 6 months before my wedding a good friend of mine introduced me to a new skincare line for adults . I was struggling with acne on my face and back (not cute in a strapless gown) and had not found a product that could keep it under control. I thought, it is now or never. They have numerous regimens, but due to the current symptoms that I was experiencing, I went with their Unblemish!
A little company background – Rodan+Fields was started in 2002 by Dr. Katie Rodan and Dr. Kathy Fields. These women are both practicing dermatologist – successful, I might add, as they are the creators of Proactiv Solution (I’m sure you’ve heard of this very popular skin care line). The Rodan+Fields line is sold through a network marketing business model – meaning you can also sign up to be a seller of their products if you believe in them as much as I do. The company is based out of California, and has been given an exclusive membership into the Direct Selling Association (DSA), which grants membership to only the most industry compliant companies.
The company has 4 product sets available. They include:
- Anti-Age – a regimen for wrinkles, pores and loss of firmness
- Reverse – a regimen for brown spots, dullness and sun damage
- Soothe – a regimen for sensitive, irritated skin and facial redness
- Unblemish – a regimen for acne and post-acne marks
Not only did Unblemish clear up my acne it prevented future breakouts and calmed the redness in my face. I have never felt more confident without makeup. Come wedding day my skin was glowing and was the perfect palette for bridal makeup! I’ll be honest, the products are pricey, but I have numerous friends that spend a lot more on a much wider array of products with sub par results. After seeing how well the products worked I was hooked; I signed on as a consultant and have been helping others get the best skin of their lives ever since!
Not sure which regimen you may need? The Solutions Tool is a questionnaire that helps determine what product system is right for you. All of our products come with a 60 day, empty bottle, 100%, money back guarantee! You have nothing to lose! Make sure to e-mail your self the results and be entered into a drawing for 1 full size regimen. ($193 value) OFFER ENDS 2/14/13
If you are interested in the products or the business side of Rodan + Fields, please visit my web site or give me a ring personally @ (828) 234-8144
Act now and receive a FREE Microdermabrasion Paste with your first Preferred Customer order!
Hey friends! Today’s Two for Tuesday is a recipe your other half is sure to love…Reuben Rolls! It is no secret, I am in love with Reuben sandwiches. They are scrumptious. So what could be better than a Reuben all rolled up and fried?! My neighbor made these and brought some over and WOWZA. My fiance and I scarfed these things down in a minute.
3/4 cup Thousand Island dressing
1/4 cup Dusseldorf mustard
2 tablespoons wine vinegar
1 teaspoon plus 1/4 cup minced onion (divided)
1 teaspoon minced garlic
Dash of Worcestershire sauce
Dash of hot pepper sauce
8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut, rinsed and drained
12 to 15 egg roll wrappers
Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.
To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.
Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.
Makes 12 to 15 rolls.
Marisa was a bride after our own heart – she LOVED details!!! Not only was she one of the most organized brides we have ever had; she had great taste! Working with her, Jeff & sweet Hayden was a blast and we were so lucky to be part of their special day!
Charlotte Wedding Planner :: Hall & Webb Event Design
Venue :: VanLandingham Estate
Rentals :: Party Reflections
Officiant :: Dianna Collins
Florist :: Crawford & Co Florist
Wedding Cake :: Cheesecake Etc
Photobooth :: Oh Snap Photobooth
Invitations :: Sealed Design Studio
Photography :: Couture Photography
DJ :: DJ Chuck
Ceremony Music :: Tom Billotto
Hair & Makeup :: Who’s the Fairest
Ice Cream Truck :: Sticks & Cones Ice Cream
Transportation :: Royal Limo
Hope everyone is enjoying this freakishly warm weather today! It seems a little strange to be wearing a dress and sandals while admiring my Christmas tree. In any event, colder weather is headed our way and I have just the recipe to warm you head to toe. This is my Mother-in-Law’s Beef Stew recipe and it is seriously amazing! It makes a whole big pot that you and your family will scarf down. If it’s just the two of you, like it is in my household, you can freeze it and save it for later! Unfortunately I do not have a picture of the actual recipe, but it looks something like this. You will just have to trust me when I tell you that is it melt in your mouth good!
4 to 6 cups beef broth
1 can diced tomatoes
1 red pepper
1 lb stew beef
4 medium potatoes
1 can peas
1 can green beans
1 can corn
1 bay leaf
1 tsp tyme
Place beef broth, canned tomatoes, 1 onion, and red pepper into pot and bring to boil.
Brown stew beef and place in pot after it starts boiling.
Let simmer for about 1 hour.
Add chopped carrots to the pot and let cook for about 15 minutes.
Add the rest of the vegetables and let cook until carrots and potatoes are cooked through.
We can’t say enough how much we loved working with Olivia & her Mom on planning her wedding! Olivia and Chris are die hard Clemson fans. We even passed out orange and white pom poms at the end of the night along with Clemson cookies and brownies! For almost a year we loved spending time with them, designing Olivia’s dream wedding. From the looks of the pictures – she got it!!
Reception :: Ballantyne Hotel
Ceremony :: First United Methodist Church
Photography :: Indigo Photography
Videography :: Carolina Video Productions
Rentals :: Party Tables
Rentals :: Party Reflections
Florist :: Flowers by Roula
Transportation :: CLT Express
Bride & Groom Transportation :: Royal Rides
DJ :: Z Brothers
Media :: Scott Brown
Charlotte Wedding Planner :: Hall & Webb Event Design
Happy Thanksgiving! Well I may be a couple days late, but I was busy stuffing my face with pie. Hope you had a day filled with family, friends, and food! My parents came down to visit me for the first time here in Charlotte so I had to bring out the southern hostess in me. I was throwing around the “ya’lls” and the pecan pie like it was my job. Some of you may still have leftovers, especially if you got one of those gigantic turkeys that weighs more than a large toddler. So here is a recipe that I whipped up today for a Turkey Salad Sandwich. It can’t get much easier.
This recipe is less measuring and more just searching your fridge. Here is what I pulled out of my fridge to throw in the bowl.
Pecans (or walnuts)
Lemon juice to taste
Salt and pepper to taste
You can also top it with some left over cranberry sauce or dijon mustard!
Happy Turkey Week! I hope everyone is all ready for Thursday! My family is flying down here to Charlotte to visit me for the fist time. So I have been cleaning and baking like a mad woman. The groceries are bought, the laundry done, the floors cleaned. So to treat my self I made these bad boys: Brown Sugar Oatmeal Coconut Chewies. I know I rave on here about recipes that I have tried, but if you were to combine the deliciousness and the scrumptiousness of every recipe I have done on here…you may get a slight idea of how AMAZING these cookie are. They are seriously like crack cookies. So if you’re on a diet…click away from this page.
1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded coconut
1.) Preheat oven to 350°. Cream together butter and sugars, until they are well-combined.
2.) Add one egg and mix until it’s fully incorporated. Then add the second egg, and the vanilla, and mix until everything is evenly incorporated.
3.) Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed.
4.) Add about 1/2 your flour, and mix until the flour is JUST incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated. You don’t want to overmix here, or you’ll end up with tough cookies.
5.) Add oats and coconut, mixing until they’re (say it with me) JUST incorporated.
6.) Roll dough into balls, or use a cookie scoop to evenly portion out the dough (I have no idea what size the cookie scoop is that I use, in terms of ounces or tablespoons or anything – but it’s about 1.25″ across, and makes a cookie that’s about 2.5″ across). If you are rolling the dough by hand, you’ll want a ball that is a little over an inch in diameter, and this should give you about 6 dozen cookies.
7.) Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are veeeery lightly brown, but the center is still light in color and puffy. This will result in a very moist, very chewy cookie.
8.) Let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week.
p.s. It says these cookies last a week. NOT. My fiance and I ate two bag fulls in a couple days. They are THAT good.
I think it’s about time for some wedding gawking! Introducing the new Mr. & Mrs. Hosseini! This gorgeous pair was united in wedded bliss at the Prestonwood Country Club on September 29th. The room seemed to glow with a romantic ambiance of neutral and warm colors. Take a peek at few of these beautiful images.
Wedding Planner :: Hall & Webb Event Design