The Things We Do To Make Our Kids Smile…

November 28, 2017 at 8:52 pm | Posted in Caityisms, Family Ties, My Kid is a Donut, Sisters, Toeses and Noses | Leave a comment
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a) I need to invest in a box of food prep gloves.  I think my hands are permanently stained at this point.

b) A shout-out to my friend Candace for the instructions :). Thanks!  😘

Tonight I dyed the tips of Caity’s hair, and my hands, with liquid Cherry Kool-Aid (hence the need for food prep gloves!). She’s thrilled with the results – I think it’s a neat effect, and certainly cheaper than going to a Salon.

Here’s how you do it:

Boil enough water for two mugs.  Pour the water into the mug and add about 1/4-1/2 of the Kool-Aid bottle to each mug. Separate hair and place a ponytail holder at the top of where you want the colour to stop.  Repeat for as many ponytails as you need.

Make sure they’re wearing a shirt which can be thrown out if necessary and wrap a dark towel around their shoulder to protect from the dye.

Dip each ponytail into one of the prepared cups and let sit for at least 7 minutes – or as long as they’ll hold still.  I let Cait read while she was waiting to pass the time.  I had to put the mugs on a Kleenex box to get it to the right height.

Carefully take the ponytails out of the cups and dry with paper towel.  Blow dry the dyed ends.  Rinse them with cool water until the water runs clear.  Blow dry the hair and style.  This should last a few washes, fading as it goes.

It works best on blonde hair.

Caity loves the look and has already told me that next time she wants blue.

The nice thing about dying just the tips is, if you don’t like it, you can cut it off 🙂

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Girls’ Weekend 2017 and an Argo Grey Cup Win to Boot..!

November 27, 2017 at 9:56 pm | Posted in All Things Doodle, Caityisms, Christmas, Family Ties, My Kid is a Donut, Recipes, Sisters, Toeses and Noses | 2 Comments
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Another year, another Grey Cup game (Toronto Argonauts won btw), and another girls’ weekend 🙂

In years’ past, the girls were obviously much younger and it was easier to get them to watch a Christmas movie with me while we camped out on the floor for an indoor picnic.  I can tell Lexy’s older and in High School now, because getting her to spend more than 20 minutes out of her room can be a struggle.

That is, unless you make cookies….

This year, we (by ‘we’, I mean ‘me/I’) decided to make Sugar Cookies.  I tried a recipe for Sugar Cookies years ago, but it didn’t turn out very well and was discouraged from ever making them again.  I did a lot of research this year and the batch we made were really good.  Lexy said the recipe is a keeper, so here we are.

Ingredients:

  • 1 cup room temperature unsalted Butter
  • 1 Teaspoon Pure Vanilla Extract
  • 2 1/2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1/3 Cup Powdered Sugar
  • 1 Large Egg

Method:

Cream together Butter and Sugars until well blended (about 1-2 minutes) and smooth.  Add Vanilla and the Egg and beat for another minute.  Add the Flour 1 Cup at a time, mixing after each addition.  Once all the ingredients are in the mixer, beat for 3-5 minutes.  The dough will be a bit sticky.

Preheat the oven to 325°F.

Pour dough onto a sheet of plastic wrap and cover, then knead the dough until it comes together.  Shape into a rectangle or square.  Completely cover with the plastic wrap and refrigerate until you are ready to use, or at least 1/2 hour.

We made two batches of the dough.  When the second batch had been made and wrapped, the first one was pretty much ready to roll.

On a lightly floured surface, roll the dough to 1/4” thickness.  You will need to dust your rolling pin as well as the surface – just don’t add too much flour.  You can also roll the dough between pieces of parchment paper if you find it too sticky.

Using your favourite cutters, cut out cookies and place the cookies onto a baking sheet lined with parchment paper.  Usually I use two baking sheets, and keep one of them in the fridge while I’m waiting for the other batch to bake.  Starting with a cold sheet pan helps prevent the dough from spreading – it’s a good tip for shortbread cookies. Reroll the scraps and cut cookies until you have the dough used up.

Bake each tray for 15 minutes, turning after the first 8 minutes.  Take them out just as they begin to brown.  Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely before icing.

Makes 19-25 cookies, depending on the size of your cutter.  Use rolling bands (like elastic bands for your rolling pin) or wood strips to ensure you have dough rolled evenly.

Royal Icing (a.k.a. The Royal Bitch):

Ingredients:

  • 2 Tablespoons Meringue Powder
  • 4 Cups Powdered Sugar
  • 1/4 Cup Water (plus several Teaspoonsful for thinning)
  • 1 Tsp Pure Vanilla Extract
  • Gel Food Colouring, assorted colours

Method:

Beat Meringue Powder and Water, using the paddle attachment, until it foams (about 1 minute). Add Vanilla and 1 cup of sugar at a time until it is all incorporated, beating well (slowly at first or you’ll wear the powdered sugar – don’t ask me how I know this) after each addition.  Beat the heck out of it for about 2 minutes until the mixture becomes light and airy.  You now have icing which you can use to ‘glue’ a Gingerbread House together.  Add the additional water, 1 teaspoon at a time, mixing well after each addition until you get to Flooding consistency.  To tell if it’s right, run a toothpick or fork across the surface of the icing and it should ‘repair’ and disappear within 15 seconds.

Divide the mixture by the number of colours you want to use and place each part of the icing into a plastic sandwich bag or piping bag.  Add different food colouring to each batch until you get the colour you want to use.  Snip a very small hole into one corner of each bag (ensure the bags are sealed first … again, don’t ask me how I know this…).  Outline the cookies, close to the edge, then pipe a bunch of icing inside the line (think of colouring in a colouring book when you were a kid).  Use a toothpick to spread the icing around the inside of the lines. Add sprinkles or other embellishments if you wish.  Let the cookies dry on a rack for several hours until the icing hardens, then pack them away so you don’t eat them all at once.

Somehow Lexy’s class benefitted from all of our hard work and we were left with only 8 cookies. :-s  Apparently the class gobbled them up.  Looks like we’ll be making more …

 

Sunday Dinner … Cannelloni…

September 19, 2017 at 1:07 pm | Posted in Caityisms, Family Ties, Food, Recipes, Toeses and Noses | Leave a comment
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We just came back from Curacao 🇨🇼, which was a birthday present to myself. It was a big one afterall, 50. Ugh.

The one good restaurant we ate at on the resort had a great Lasagne and I’ve been craving it since we came back. Instead of making the five hour plane trip again, I whipped up a batch, but spun it into Cannelloni.

I used blanched, fresh Lasagne noodles which were cut in half and rolled length-wise. This turned out to be the perfect size for a Cannelloni. The filling is Ground Beef, Onions, Garlic, Spices, Spinach, Mushrooms (don’t tell Caity), a bit of Béchamel sauce and a bit of Spaghetti sauce to moisten the meat. There are a lot of steps, but it’s worth it.

For the Filling:
• 1 Large Finely Chopped Onion (Reserve 1/4 Of The Chopped Onion For The Spinach)
• 2 Cloves Of Finely Chopped Garlic (Reserve 1/2 Of One Clove For The Spinach)
• 2 Lbs Lean Ground Beef
• ½ Tsp Garlic Powder
• ½ Tsp Oregano
• ½ Tsp Dried Thyme Leaves
• ½ Tsp Italian Seasoning
• Several Rounds Of Fresh Ground Black Pepper
• ¼ Tsp Coarse Kosher Salt

Brown the Beef and drain off the fat when almost cooked through. Add back to the pot.  Add the Onions and cook for 5 minutes or until translucent. Push the beef to one side to create a little space for the Garlic. Sauté the Garlic, careful not to let it burn, then combine with the rest of the Beef mixture. When completely cooked, set aside.  Taste and adjust seasonings.

For the Spinach:
• 1 Block Frozen Spinach, Thawed In A Bit Of Water In A Saucepan On Low Heat Until Completely Cooked. Drain The Spinach In A Colander Which Is Lined With Paper Towel. When Cool, Squeeze As Much Water Out Of The Spinach As You Can And Put In A Saucepan.
• Reserved Onion And Garlic From Above
• Pinch Of Nutmeg
• Finely Diced (Brunoise) Cremini Or Brown Mushrooms
• Several Rounds Of Freshly Ground Black Pepper
• ¼ Tsp Coarse Kosher Salt
• 1 Tsp Butter

Sauté Mushrooms in Butter for 5 minutes, then add Onions and cook until the Onions are translucent. Push to one side and add the chopped Garlic. Sauté the Garlic for a few minutes, be careful not to burn the Garlic. Stir all the Mushrooms, Onions and Garlic together. Cook until all vegetables are soft, about 5 minutes. Add Salt and Pepper, Nutmeg and cook an additional 2 minutes. Taste and adjust seasonings if necessary .  Set aside.

For the Mornay Sauce
• 1/2 cup Butter
• 1/2 cup Flour
• 4 cups Milk (not Skim Milk)
• Pinch of Nutmeg
• Pinch of Salt
• ½ cup grated Parmesan and 1/4 cup grated Asiago

 

 

Melt Butter in a Saucepan. When bubbling, add Flour and stir to incorporate. Stir frequently and don’t let the mixture brown – congratulations, you’ve just made a Roux! Cook for 2 minutes. Heat the Milk in the microwave for 30-45 seconds. Slowly whisk the Milk into the Flour mixture, 1/2 cup at a time. The mixture will tighten immediately, then add another 1/2 cup, whisk. It will start loosening.  When the mixture is loose, and smooth, but not too thin, add more Milk until all the Milk is in. Don’t pour into the Milk too quickly or it won’t thicken. When the sauce coats the back of a spoon, add the Nutmeg, Salt and Pepper. Add the Parmesan and Asiago and Cook one minute longer and when the Cheese has melted, taste for seasoning, adjusting if needed, set aside. When almost cool, cover the surface with plastic wrap to prevent a skin forming on the sauce.

In the Spinach pot, add enough of the Mornay Sauce to be ‘saucy’ (about two ladlesful).  Stir in 3/4 of the beef mixture and stir.  The beef and spinach will soak up your sauce.

 

To the remaining beef, add 3 jars of prepared spaghetti sauce and cook, stirring occasionally for 30 minutes.

Add 1 cup of the Tomato Sauce mixture to the spinach, Mornay Sauce and beef mixture. Just enough to add taste, but not make it too saucy. You want it to look more like the photo above than the one below.  Set aside.

Preparation:
Fold the lasagne sheets in half and place in boiling water 2 at a time for 1 minute. Remove from the boiling water and place in cool water to stop the cooking process.

Put some of the spaghetti sauce on the bottom of the cooking dish to prevent the noodles from sticking.

Place the lasagne sheet with the short end towards you. Place approximately 3 heaping spoonsful of the meat mixture on the bottom portion of the noodle (closest to you). Gently roll the Lasagne sheet away from you to form a tube. Place seam side down in the pan on top of the spaghetti sauce.

Cover with remaining spaghetti sauce and drizzle remaining Béchamel/Mornay Sayce over the top. Top with 1/4 cup shredded Parmesan and 1/4 cup shredded Mozzarella.

Bake for 30 minutes at 300°F. Let stand 10 minutes and serve.

The girls loved it, and the best part is Caity didn’t realize she was eating Mushrooms 🙂

For the Record, Donut’s Birthday is Cancelled…

February 6, 2017 at 12:39 am | Posted in Birthdays, Caityisms, Family Ties, My Kid is a Donut, Sisters, Toeses and Noses | Leave a comment
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Happy Birthday my darling Donut.  Today my littlest-little-one is 10.  Where’d the time go?  I officially have no more kidlets left with single digit ages.

birthday-girl

I’ve been attempting to write this post for about a week or so.  I’ve had a million thoughts go through my head, but nothing seemed fitting.  I don’t know that I have the words to tell you what I want to say about you on your big Birthday.

You know already that I love you … I tell you that many times a day.  You know already that I’m proud of you and your accomplishments and you know how beautiful you are – because those things too, I tell you every day.  You’re funny, you’re smart, you’re sweet and you’re kind.  You’re a big goof-ball.  You seem to be surprised when you do something well – but I’m not.  I know what you can accomplish when you put your mind to it.

I hope you have a wonderful 10th Birthday and that all of your dreams come true.

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Love, Mama xoxo

Let the Girl’s Weekend Begin…

November 26, 2016 at 12:14 pm | Posted in All Things Doodle, Caityisms, Christmas, Daddy-O, Family Ties, Food, Movies, Recipes, Sisters, Toeses and Noses | Leave a comment
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Alex is disappearing for most of the weekend since it’s Grey Cup time again.  The girls and I have the weekend planned.  We’re going to make Chocolate  Crunchy Shortbread Cookies, have an indoor picnic complete with Pizza and “Home Alone” tonight, and tomorrow we’re going to the movies with Grandma to see “Moana“.  Should be a great weekend, me and my big-little ones 🙂

Last year I found a copy of my Mom’s Shortbread recipe around the house somewhere.  I was so happy that I finally found a copy of the most incredible Christmas Shortbread that I had been searching for, forever.  My Mom can no longer bake or cook, or for that matter, even hold a coherent conversation any longer.  She can’t tell me her recipes because she doesn’t remember them.  Somehow, after I found the recipe I misplaced it, and it made me very sad – sad to the point of tears, over a stupid recipe.

So I searched the internet and stumbled upon the ‘Robin Hood Flour’ version of “Melt in Your Mouth” Shortbread Cookie. The ingredients, from what I could remember, were similar.  Damn they were good.  I cut up pieces of Dairy Milk with Crunchy (available at Walmart in the British Food aisle) and put them in the mix.  The cookies lasted until Tuesday. Except for the chocolate, they were my Mom’s recipe.  Mom used to shape the cookies into crescent moon shapes and after they were baked, she dipped half in melted chocolate.  Mom also sometimes added finely ground almonds to the dough.

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Ingredients:

2 cups (500 ml) Unsalted Butter

1 scant cup Sugar

3 1/4 cups flour

1/2 cup Cornstarch

4 oz chopped Chocolate (if using) or more

“Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.

Take your butter out of the refrigerator about an hour before baking so it will be nice and soft. This will make it easier for the sugar to mix in with the butter or shortening.

Cream butter in a large bowl with an electric mixer on medium-high speed until very light in texture, about 5 minutes.

Creaming butter with sugar adds air to the batter, increasing volume to help better mix the flour into the butter mixture.

Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.

Combine flour and cornstarch in a separate large bowl. Add to butter mixture and mix with an electric mixer on low speed until just combined.

Flour straight from the bag may be compacted. To loosen it, scoop it out of the bag with another container or spoon before pouring it into your measuring cup. This will help you get a more accurate measurement. Level it off with a knife to make sure you have just the right amount.”

Chop the Chocolate Bar into smallish pieces and mix them into the dough.

cookie and chocolatebatter 2

“Place ball of dough by heaping  tbsp (15 mL) on prepared baking sheets 2” (5 cm) apart.  Press down with a fork.

making cookiesmaking cookies 2

Place your cookies about 2” (5cm) apart to allow for spreading

Bake in preheated oven 20 to 25 minutes or until bottoms are lightly golden.  Remove cookies from baking sheet and cool on wire racks.”

baking

cookies

Keep the dough in the fridge between baking and use a second cookie sheet – let the first one cool off completely before you use it again (put it in the fridge), this will help prevent spreading.  Take the cookies out a minute or two before the time they’re done to avoid brown edges.

You can either scoop out balls of dough, round them, flatten them with a fork or roll the entire batch into two logs and slice when chilled (this method is easier for decorating).  You can pre-cut chilled logs, wrap well and freeze for 2-3 months – you can have cookies whenever you want 🙂

I rolled two logs, put them in the fridge and let them chill for an hour then cut them when ready and prepared the next tray while the first was in the oven.  The prepared tray was put into the fridge until ready to bake.  This greatly reduced the spread.

Makes about 45 cookies.

Should be a good weekend 🙂

More Cheesecake…

July 3, 2016 at 4:57 pm | Posted in All Things Doodle, Caityisms, Family Ties, Food, Recipes, Toeses and Noses | Leave a comment
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It seems like I bake a lot more than I do.  I created this blog originally to capture the crazy antics my kids were doing.  My blog evolved over time to include family recipes – so that my girls would always have them for when the are older.  Hopefully some day they’ll make some of my recipes for their kids…

Ingredients (Crust):

  • 1½ Cups Graham Cracker Crumbs
  • 1/3 Cup Granulated Sugar
  • 4 Tbsp (half a stick) Unsalted Butter, melted
  • 1/8 Tsp Cinnamon
  • 1 Tbsp Shredded Coconut

Ingredients (Cake):

  • 3 Packages (8 Ounces each) Philadelphia Cream Cheese
  • ¾ Cup Sugar
  • 1 Tsp Vanilla
  • 3 Eggs
  • 1 Package less 1 cup (reserve for the Ganache topping) Semi-Sweet Chocolate Chips (PC Decadent Brand if you can find them, otherwise Nestle Tollhouse will do)

Ingredients (Ganache Topping):

  • 3/4 Cup Whipping Cream
  • 6 Squares Baker’s Semi-Sweet Baking Chocolate
  • 1 cup reserved Chocolate Chips
  • Scant 1/8 Tsp Cinnamon

Let all ingredients come to room temperature.

Preheat oven to 350°F.

Place a cake pan filled with warm water on the bottom rack, just below the rack where you will put your cheesecake. This will create a humid environment and can prevent cracking.

IMG_1673Method (Crust):

In a separated 9” Springform pan, place a piece of non-stick foil over the bottom plate before putting the two pieces of the pan together.  Crumple any excess foil up over the edge.

Spray the entire inside of the pan with non-stick vegetable spray.

Place Graham Cracker Crumbs into the prepared pan

Melt Butter and add to Graham Cracker crumbs.

Add Cinnamon, Sugar and Coconut.

Mix by hand for best results.

This mixture should feel like damp sand and should hold a shape if you were to press it in your palm.

Press into the bottom the Springform pan using your hand or the bottom of a metal measuring cup.  There should be enough crumbs to go up the sides of the pan by about a ¼”.

Bake for 10 minutes then remove from oven.

IMG_1672Method (Cake):

In a mixing bowl, beat Cream Cheese, Sugar and Vanilla together on medium speed until combined.

Add Eggs one at a time, mixing well after each addition – careful to not over beat.

By hand, gently stir in Chocolate Chips.

Pour batter into the pan and tap several times on the counter to bring any air bubbles to the surface.

 

Bake for 50 minutes, turning after the first 30 minutes.

At the end of baking, turn the oven off, but keep the Cheesecake in the oven for another 1/2 hour – don’t open the door! Don’t even peak! Just let it be…

When the 30 minutes are up, take the cake out of the oven and allow the cake to cool for an hour on the stove top or counter.

At the end of the hour, run a knife around the edge of the cake, but don’t take the ring off.

Place the cake, uncovered, in the fridge to cool for two hours.

Remove the cake and cover with either foil or plastic wrap.

Chill at least eight hours or overnight keeping the ring attached.

IMG_1677Method (Topping):

Remove the cake from the fridge but don’t take off the ring.

Heat the cream in a small saucepan over medium heat.  Bring just to a boil.

Remove from heat and stir in Cinnamon.

Add the baking squares and reserved chocolate chips and continue to stir slowly until incorporated (this takes a minute or two).

 

The sauce should be very thick when all of the chocolate has completely melted.

Pour over the top of the Cheesecake.

Chill at least 2 hours for best results, run a knife around the edge to loosen the cake.

When you’re ready to unmold the cake for serving, remove the Springform ring and place a piece of paper towel on the top of the cake, invert the cake in your hand and remove the bottom Springform plate.

While the cake is still upside down, place a cake plate or serving platter on the bottom of the cake and invert carefully.

To serve, use a hot, dry knife to slice each piece.

Sometimes, depending on my mood, before the ganache sets, I’ll sprinkle the top with roasted, slivered almonds.  Or mini chocolate chips.  Or toasted, chopped hazelnuts … or … fresh, ripe raspberries!

For an extra treat, serve with some fresh Whipped Cream and sliced Strawberries.  Yum Yum!

…And a Pinch to Grow an Inch!

February 6, 2016 at 7:38 am | Posted in Birthdays, Caityisms, Family Ties, My Kid is a Donut | Leave a comment
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It’s amazing how quickly time goes by.  Today is my littlest little-one’s 9th Birthday and it’s the last one of the single digits.  A lot happened this past year and she was always there with a hug and a smile for me.

You’ve become a remarkable young lady my Donut and I couldn’t be more proud of you.  I love you and hope you have a great Birthday full of monkeys, sprinkles and glitter… just not all at the same time 😉 💕

Happy Birthday, love Mama

Who Said You Could Grow Up…?

February 6, 2015 at 4:00 am | Posted in All Things George, Birthdays, Caityisms, Family Ties, My Kid is a Donut, Sisters | Leave a comment
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IMGP0785…not me!

Happy 8th Birthday, Donut 🙂 Today is the day that you can officially give up your car booster seat.  Today is the day that there will no longer be little Goat feet kicking the back of Daddy’s seat when we go for a ride somewhere.  Today is the day that Momma cancels each year so that you will stay my littlest-little one, for a bit longer anyway.

You’re growing in leaps and bounds and you’re in such a hurry to grow up so you can be a big girl like your Sister, Lexy.

Always my girl, you’ve told me time and again that you’re never moving out.

I should have much more to write about you, to you, I want to tell you how proud I am of you.  I want you to know that I think you are so beautiful and intelligent.  I want you to know how funny and kind you are.  I need you to know most of all that you are loved, without a doubt.

I hope your Birthday wishes and dreams all come true and somehow you can stay my little one for a while longer.  Happy Birthday Caity 🙂 Love Momma.

 

#GameNight Was a Blast

November 13, 2014 at 10:48 am | Posted in All Things Doodle, Caityisms, Contests, Family Ties, My Kid is a Donut, Product Testing, Sisters, Toeses and Noses | Leave a comment
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Lexy loved collecting the Monopoly Money - a capitalist at heart.

Lexy loved collecting the Monopoly Money – a capitalist at heart.

We recently received a copy of #MonopolyJunior from @Influenster free for review. I’m so glad we did because it was our first #GameNight in a while and the girls absolutely loved it.

Caity getting the game pieces ready

Caity getting the game pieces ready

After opening the box, the girls made quick work of setting the game up.  They were a great help, putting the board pieces in nice piles and helping to distribute the money and game Tokens.

Alex was the Banker and Caity, being the youngest, was the one who rolled first.  You should have heard the giggles of glee when Caity landed on a spot and was able to buy it.  That wasn’t as gigglesome though as when one of us landed on her property and had to pay her rent.  The little Slum Lord kept saying “oh yeah, more money, oh yeah…”.  She’s pretty silly 🙂

It was a good evening filled with laughter and the girls managed to get us to play a few games with them.  It was very easy for them to learn how to play.  The next day they played another few games on their own and after dinner their Dad and I joined them for a couple of matches.  Every day after school, when I pick them up from daycare, they make plans to play yet another game lol.

Caity taking a "Chance"

Caity taking a “Chance”

@Hasbro has done it again.  #MonopolyJR is sure to become a classic in our house and we will no doubt have many cherished memories of the girls.  I’m pretty sure I know what they plan on putting on their Christmas List to #Santa – more Hasbro games! Even the Cat tried to get in on the game a couple of times! 😉 

Mavvy wants the Cat token!

Mavvy wants the Cat token!

Note: I received these products complimentary from Influenster for testing purposes.

 

What Makes a Girly-Girl?

September 29, 2014 at 9:28 pm | Posted in All Things Doodle, Caityisms, Miscellaneous Crap, My Kid is a Donut, Toeses and Noses | Leave a comment
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Hello, my name is Kelly and I’m a nail polish addict.

I’m a firm believer in accessorizing and colour isn’t an option, it’s a requirement.

Let me back up on that last statement a bit and redefine it. I’m not talking about scarves, shoes and bracelets, although my love for designer shoes is another matter.

I’m talking about accessorizing yourself – hair, nails, skin.

I’ve always loved funky hair and nail colours. I’m not necessarily brave enough to try them on myself, but kudos to those that do. I have several different colours in my hair as we speak, but more in the “normal” spectrum. The wildest I had ever tried was a bright Auburn and black tips mixed with blonde. I loved it, but it was hard to maintain. I admit, I love Kelly Osbourne’s Lilac tresses (and her make-up line). The new on-trend Grey hair (Kelly Osbourne again) makes me giggle with glee. The latest bottle of bright, neon nail polish fills me with squee and makes me feel like a kid at Christmas – I can’t wait to try it on and experiment.

Caity, my 7-year-old, told me this weekend that she doesn’t like nail polish because she’s a Tom-boy. She looked at me like she was expecting me to tell her that I didn’t think that was acceptable. I think she was surprised that I told her that it was OK for her to be a Tom-boy and I was one too when I was her age. The few times I tried to put nail polish on her, she asked to have it removed two minutes later. She doesn’t think girls should have nail polish on their hands, yet she likes to wear headbands and bows and pretty dresses

I told Caity that I wasn’t a Girly-Girl. Then I heard my Husband snickering from the Kitchen.

I told him that Girly-Girls get their hair done and wear make-up and get their nails done at the Salon all the time. He rolled his eyes at me. I suppose it was hard to prove my case when I had just come back from getting my hair coloured the day before and had just finished applying my new Christian Dior Vernis Lacquer (“Pied du-Poule”, thank you very much) about an hour before that.

I think a true Girly-Girl is someone who wears dresses or skirts (I don’t), curls or flat-irons their hair (or at least blow dries it), wears high heels and always looks put together. That is so not me. I neither have the body, nor the budget for any of that. My idea of blow drying my hair is to drive with the windows down on my way to work. In fact, my hair was still damp when I wrote this from my shower this morning.

My oldest daughter, Lexy, on the other hand is a Fashionista in the making. She loves nail polish and clothes. She has to make sure her hair is perfect before she goes to school. She wants to have a couple of coloured extensions put in this Fall because she wants to experiment with colour, but not necessarily commit. I’m OK with that. I encourage her to be her own person.

I seem to be stuck in the middle of my two girls. A Girly-Girl wannabe.

My Little Fashionista

My Little Fashionista

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