EMMA for the modern domestic
No. 10 November 2013
© 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 Heidi Bartlett of idieh design and Sarah Hubbell Cover photo by Karie Denny Cover Stylist Sarah Hubbell
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OH HELLO Most people know not to take parenthood for granted, but in the chaos of the everyday, sometimes I forget to take in the small moments.
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t’s hard to wax poetic about raising a toddler. First of all, not a whole lot rhymes with poopies, and most of the time, it’s all I can do to keep my cool after a skinned knee, diaper explosion, or flood of sprinkles on the grocery aisle floor.
everyday, sometimes I forget to take in the small moments. These must be what our parents refer to when they say they wish they could turn back time. It sure as heck can’t be the skinned knees or grocery store meltdowns.
As I sit down to write this note, I can hear Ryan, my husband, reading to our toddler, “In a world of so many somethings, where could he find nothing?” I immediately recognize the story he’s reading, but for some reason when Ryan reads to Hudson, I listen harder, more intently. For the intonation, the sweet way he points out the pictures, and Hudson babbling his approval. As quickly as it begins though, Ryan’s voice is drowned out by an indelicate clanging on a tiny piano - our baby Mozart at work. Story time is over, I gather. I decide to commit this insignificant moment to memory.
In the spirit of Thanksgiving, let’s acknowledge the people and things we are grateful for. Hosting family from out of town? Give your guest room the royal treatment (page 18). Of course, what’s a better way to celebrate the people you love than enjoying a home cooked meal together? Recipes start on page 44. And don’t leave out friends with dietary restrictions – check out the Vegan Thanksgiving guide on page 55!
Most people know not to take parenthood for granted, but in the chaos of the
While I’m at it, know how grateful I am for you. Starting Emma fulfilled a pipe dream, but I never could have dreamed of the support from readers like yourself. I’m continually humbled and from the bottom of my heart, I’m thankful.
SARAH HUBBELL, EDITOR IN CHIEF OF EMMA MAGAZINE
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HOME
HOLIDAY
FOOD
GARDEN
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DIY PICTURE FRAME Not sure how to hang your large print? Here’s an inexpensive, handmade solution. GUEST ROOM Take inspiration from a designer’s bedroom and pick up tips for decking out your guest suite for holiday travelers.
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THANKFUL BUNTING Download a free printable to make custom dessert banners.
KIDS’ TABLE Activities to keep little ones happy and away from the heirloom china.
TURKEY & SIDES Learn how to make turkey the easy way from a professional chef. Plus, three quick mouthwatering sides.
55 VEGAN THANKSGIVING Make turkey day mouthwatering…minus the meat!
FALL VEGGIE GARDEN Forget farm-to-table, how about backyard-to-table? Emma shows you how.
ENTERTAINING BEAUTY
FASHION
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VINTAGE-INSPIRED THANKSGIVING Throwback Thanksgiving with a modern filter. HOSTING GUIDE Turkey at your place? Keep this list handy to minimize nervous breakdowns before the big day.
WINTER FACE MASK Whip up a 3-ingredient face mask in no time.
TOP KNOT Master the art of the 5-minute hairdo.
FUR VEST 3 WAYS Does the crazy fall weather have you conflicted? Stay warm and look cool with this fashion-forward piece.
BUILD A BARN DOOR Plus, ditch expensive and difficult-to-install track systems and try this out!
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GATHER BANNER This simple banner welcomes guests and can be made with items you likely already have around the house!
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CALENDAR
Here’s what Emma’s got on the books this month!
THE BRAND MARKET ATLANTA A one day workshop for bloggers, small business owners, and creative entrepreneurs. www.brandmarketworkshop.virb.com
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JUNK IN THE TRUNK VINTAGE MARKET SCOTTSDALE From all things chippy, rusty, vintage and handmade, you are sure to find that perfect vintage dress, a one-of-a-kind piece of furniture, and other amazing treasures for your home. www.junkinthetrunkvintagemarket.com
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THANKSGIVING Try Emma’s Turkey 101!
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HANDMADE HOLIDAY EARLY BIRD SIGN UP ONLINE Last day to register for Handmade Holiday’s early bird rate! Join Emma’s editors in creating handmade holiday gifts this season! www.handmadeholiday.net
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PHOENIX FLEA MARKET PHOENIX The coolest market for antiques, vintage goods, art & crafts, fashion, food and more. www.facebook.com/PhoenixFlea
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NOVEMBER 3
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HAPPY TURKEY DAY!
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GIVEAWAY! WIN A MICROSOFT SURFACE™
This month, we’re giving thanks to you, dear reader! Post a picture on Instagram, Facebook, or Twitter of any Emma Magazine recipe you make, and hashtag it #EmmaMagRecipe, for your chance to win a Microsoft Surface™! Enter as often as you’d like through the month of November, using recipes from any Emma issue, past or present. Our way of giving thanks, spreading a little love, and encouraging delicious food…that’s what Thanksgiving is all about, right?
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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
ALEJANDRA VIDAL Photographer
JEANET TE LEBLANC Photographer
S H E L LY SA ZDA N O F F As so c i a te Ed i to r
SARAH BEL GRAY Photographer
EMILY YEATE S D esi gner
MICHELLE HERRICK Ph oto g r a ph e r
B RENDAN MCCASKEY Food Contri bu tor
ASHLEE PIPER Food Contri bu tor
SA RA N EV E L S Ph oto g r a ph e r
ERICA VELASCO Photographer
JUSTIN BECKET T Food 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
EVIE SHAFFER Illu stra tor
YAS M I N E YAC U T In te r n
KARIE DENNY Photographer
COLEY ARNOLD St yli st
L AU RA H O U C K In te r n
V YNNIE MCDANIELS G ard ening Contri bu tor
RACHEL SOLOMON Photographer
M E L I S SA CA M PA N A Co p y Ed i to r
DANIELLE MAY St yli st
HEIDI BARTLET T D esi gner
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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: AS MUCH AS I LOVE THIS TIME OF YEAR, OFTEN THE HOLIDAYS BRING OUT THE WORST IN OUR FAMILY. ANY ADVICE FOR ACTUALLY ENJOYING THE TIME TOGETHER? A: My advice? First, let go of unrealistic expectations, particularly the desire for perfection. Simplify! Set realistic goals for yourself. Think about what your holidays mean to you. What values are important to you and how do you want to celebrate these? Which activities and rituals bring your family closer together? Sometimes the simplest traditions are the most meaningful. Re-evaluate things you have invested time and money doing in the past and embrace changes. Try something new. The holidays can be celebrated in a variety of ways; there is no “right way” to enjoy this season. Second, choose quality time over quantity time. Don’t spend the holidays just fulfilling obligations. Pick and choose what you want to do rather than what you think others expect you to do. Don’t overschedule yourself and your family. Leave some time unplanned to relax and just be at home with each other. Be flexible and willing to let go of ideas of the way things “should be.” If spending time with families creates too much stress, skip a year and tell them you have made different plans for this year. If spending time with family seems overwhelming, then spend more times alone- reading, walking, or pampering yourself with a nap or massage.
Q: HOW DO I ADDRESS DIFFICULT BEHAVIOR IN MY SPOUSE? WHENEVER I BRING UP HIS CHOICES THAT HURT ME, IT ALWAYS LEADS TO A FIGHT. A: Difficult conversations are just that- difficult! Consider when to have the conversation, how to communicate effectively, and what you want to accomplish. First, choose the best time to have “the talk.” The right time is not in the heat of the moment. Create a date to have the conversation without distractions or pressures of time: “I would like to talk with you about something important to me. When could we set a time to do that?” What you say is often less important than how you say it! Tone is critical to how you communicate. If the words are kind but the tone is harsh or judgemental, this will speak loudest. “I” messages like: “I feel afraid when you ______. In my head, I am thinking ___________________ when this happens.” “I love you and don’t like how I am feeling/ reacting to this situation.” It is important that your words and tone express affection and concern. I like the phrase: “Help me understand your perspective on this?” Stop talking if you find yourself repeating the same words over and over. Or when you find yourself problem solving for your partner. Remember, you can’t change anyone except yourself. Are you wanting to understand his perspective and lovingly support your partner? Sometimes, we are reacting to our own unresolved issues and fears. Ask your partner how you can help or ways you are making change difficult. An important goal in communication is being heard and understood. This creates partnership and intimacy in relationships.
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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DIY FRAME PHOTOGRAPHY BY MICHELLE HERRICK WORDS BY MELISSA CAMPANA
Forget spending a fortune on a fancy frame; jazz up a gallery wall with pocket change and a little elbow grease! Pick a simple piece of wall trim from your local hardware store and ask an employee to cut it for you. Follow the steps below and create a setting worthy of that cool new print, regardless of its size. No. 1 Drill two evenly spaced holes along the top of one piece. No. 2 Screw in tiny eye hooks. No. 3 Hot glue trim pieces to the top and bottom of your favorite print. “Live Simply” print pictured from www.thepaintedarrow.com. No. 4 String through eye hooks and hang on the wall!
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Designing a
GUEST ROOM PHOTOGRAPHY BY ERICA VELASCO WORDS BY SARAH HUBBELL
Interior designer Emily Yeates finds herself hosting out-of-towers in her immaculately designed home again and again. One of the hazards of the job, right? Well, she’s picked up a few helpful hosting tips along the way; read them here and ensure your guests leave a happy comment card this holiday! No. 1 Pillows: Plenty of pillows and blankets make guests feel like they are getting the royal treatment. It’s also handy to have extra on hand for pull out beds or air mattresses. No. 2 Refreshments: Healthy snacks and sparkling water are refreshing treats after a long drive or plane flight. No. 3 Work space: Clear a desk for guests to check email or get work done while away. No. 4 City guide: Make a list of your favorite places or pick up a local magazine’s “Best Of” issue to keep on hand for visitors. No. 5 Charging Station: Emily’s guest room nightstand comes equipped with a Jonathan Adler phone charging station. No. 6 Last but not least: Keep a tidy bathroom, stocked with extra towels and toiletries!
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Building a
BARN DOOR PHOTOGRAPHY BY ERICA VELASCO WORDS BY SARAH HUBBELL
Whether you gravitate toward the rustic or need a space saving alternative, building a barn door is surprisingly basic. The materials ring in around $200 to $220, and you’ll want to set aside the better part of a day to tackle this custom door project. Emily Yeates, a Phoenix-based interior designer, proves just how simple the whole process can be. By the way, she showed us how to do this while nine months pregnant…any more excuses?
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MATERIALS 6-inch x 8-foot common boards 3-inch x 8-foot common boards 1 inch wood screws paint caulk door handles pipe - twice the width of door opening 2 elbow fittings and wall plates casters STEPS No. 1 Paint all common boards and allow to dry before beginning. Decide what you want your door dimensions to be. The width will need to be a multiple of 6 inches, given the size of the common boards. Measure and mark each of the 6-inch boards at the desired length. The 3-inch boards will be used for trim, so hold off measuring and marking those. No. 2 Wearing protective eyewear, cut your boards at the markings. No. 3 Lay your boards together in a straight line. Then measure and mark how long your trim boards should be. We chose to trim either side, as well as three down the width. Cut your trim boards. No. 4 Using a nail gun or good old-fashioned hammer, nail on the trim pieces. This will act as the glue holding the door together until the screws enter the picture. No. 5 With the edges and middle trim nailed in, hold a 3-inch common board at a diagonal and make a line where the cuts should be. We did this both for both the top and bottom sections. No. 6 Cut diagonal trim.
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No. 7 Nail on final diagonal trim pieces. No. 8 Reinforce all trim with 1-inch wood screws around the entire perimeter and zig zag pieces. Don’t skimp on screws! This really holds your door together. No. 9 Apply caulking where the boards meet. A little goes a long way! Keep a wet rag on hand for clean up. No. 10 Screw door handles to the sides, eye bolts to the top, and casters to the bottom. No. 11 Stand the door up on its casters to determine where pipe should be hung. No. 12 With one elbow fitting in place, thread the pipe through the eye bolts, then screw in the other elbow fitting. Note: This is a two-person job! Apply touch up paint as needed.
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Starting an
AT-HOME GARDEN PHOTOGRAPHY BY SARAH BEL GRAY WORDS BY VYNNIE MCDANIELS
No. 1 Make a List of Plants to Grow – and Eat! Follow the “rule of three.” Pick three fruiting veggies, three rooting veggies, and three leafy veggies. Also include three herbs and three flowers. Select plant/seed varieties that are less than 90 days to harvest. No. 2 Pick Your Spot and Design Your Garden Find an area that is close and accessible to you, so that you can watch your garden grow (observation is key!) Your spot should receive at least six hours of sunlight each day, and you’ll need a water source nearby. When planning the layout, alternate rows: veggies, then herbs; veggies, then flowers. No. 3 Right Tools, Right Job Make sure to have the basics: spade shove, tine rake, hand shovel, hoe, garden hose, hand pruners, and garden gloves. No. 4 Compost & Mulch Mulch Mulch Mulch! Mulching prevents erosion, protects roots, and keeps your soil warm in the winter and cool in the summer. Plus, it helps to retain your soil’s own moisture, reducing the need to water. No. 5 Watering System An automated watering system is ideal; you can hook-up a hose-end timer specifically for your veggie’s needs! If you’re doing it the old-fashioned way, be sure to have two watering cans at the ready, and a dedicated hose or spigot.
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VYNNIE’S TOP VEGGIES FOR FALL My top picks for fall are easy care, low maintenance crops that grow well from seeds and transplant. Ask friends and neighbors about locally proven varieties. Most taste better when young and tender (except tomatoes), so harvest often! FRUITING
Okra (seeds) - Okra is okay with west exposure and good in any soil type. Tomatoes (transplant) - Tomatoes need lots of space to spread. Plant in really, really compost rich soil. Fertilize often. Squash (seed/translpant) - Squash need room to spread. Fertilize often. Zucchini (seed/translpant) - Give zucchini lots of space to grow. Crowd with chamomile or mint.
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Sweet Potato (slips/eyes) - Amend sweet potato soil with lots of compost/organics. This is also okay with west exposure. Beets/Radishes (seed) - Start a batch every two weeks. Once sprouted, they would like some extra water.
LEAFING
Chard (seed) - Presoak seeds. Start a batch every two weeks. Use a border/barrier to block wind and pests. Kale (seed) - Start a batch every two weeks. Broccoli (seed) - Start a batch every four weeks. Leaves are edible too.
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FASHION
A FAUX FUR VEST
Three Ways PHOTOGRAPHY BY ALEJANDRA VIDAL
Stylist Mallory Jarvis demonstrates just how versatile a fur vest can be - effortlessly transitioning this cozy fall staple from day to night. Striking a pose in front of Hygge & West’s daydream wallpaper, model and Shine Project owner, Ashley LeMieux sports her newest collection of glistening accessories.
WALLPAPER HYGGE & WEST VEST NORDSTROM DRESS GAP JEWELRY THE SHINE PROJECT 36 EMMA
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VEST NORDSTROM SWEATER GAP STRIPED SKIRT LOFT
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BUTTON DOWN GAP PANTS GAP NECKLACE J.CREW
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FOOD
Chef Talk:
TURKEY 101 PHOTOGRAPHY BY SARA NEVELS
Typical turkey roasting can last between four to six hours, but Chef Justin Beckett of award-winning Phoenix restaurant, Beckett’s Table, shows how to cut that time down to a mere hour and a half or less. Plus, all of the prep work can be done the day before, making hosting Thanksgiving a breeze.
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No. 1 Start with a thawed turkey. If you pick up a frozen turkey, allow to thaw in the refrigerator for a few days. Remove giblets from the body and neck cavity.
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No. 2 Flip the turkey over, cut off the wings and set aside. Then, score a line down the spine. While pulling the skin up, cut around either side of the rib cage. Flip the bird around and do the same thing in the opposite direction until you’ve got the ribs free to remove and set aside for stock or gravy.
No. 3 Remove the tendons and separate the skin from the meat. Spread the skin out into a square-ish shape on your workspace.
No. 4 Smash the dark meat into an even layer on the skin, then layer the light meat on top. Stretch the skin as tightly as you can around the meat.
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No. 5 Using baker’s twine, make a simple knot on top, wrap it around the back and make another knot a little way’s down. Do this all the way down the length of your turkey “burrito.” This technique is called trussing. Feel free to add herbs, seasonings, and butter.
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No. 6 Pop in the oven on a sheet tray at 400 degrees for the first ten minutes to get crispy skin on the outside. Then bump it down to 325 degrees for the next 75 minutes or so until the thermometer reads 155 degrees. Continually baste your bird with the juices that leak out. Then let your bird rest after removing from the oven. Drop a few cubes of butter over the top and cover in foil until ready to serve.
Enjoy! Cut off the twine and slice. Each slice of turkey will have a bit of light and dark meat, as well as crispy and flavorful skin. Save leftover slices for day-after sandwiches!
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ROASTED BRUSSELS SPROUTS & WARM MUSTARD VINAIGRETTE PHOTOGRAPHY BY KARIE DENNY RECIPE BY BRENDAN MCCASKEY
INGREDIENTS 1 1/2 lbs of brussels sprouts, cut in half bacon, sliced into strips and cooked 1 shallot minced 3 tablespoons sherry vinegar 1 tablespoon dijon mustard 1 tablespoon whole grain mustard 2 tablespoons whipping cream 2 tablespoons chopped fresh parsley
PREPARE Toss brussels sprouts in 1 1/2 tablespoons of olive oil, and season with salt and pepper. Place on a cookie sheet and roast in preheated 450째 F oven for 15-20 minutes, until golden and crispy on the edges. While brussels sprouts are roasting, make the mustard vinaigrette. Heat olive oil in a saute pan over medium heat. Add shallots and cook for about 1 minute until tender. Add vinegar and cook for about 30 seconds to reduce slightly. Remove pan from heat and whisk in mustards and cream. Add parsley and season with salt and pepper. Drizzle warm vinaigrette over the roasted brussels sprouts and serve.
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BUTTERNUT SQUASH & RICOTTA CROSTINI PHOTOGRAPHY BY KARIE DENNY RECIPES BY BRENDAN MCCASKEY
INGREDIENTS small butternut squash ricotta cheese fresh sage leaves baguette, sliced garlic olive oil salt & pepper
PREPARE Preheat oven to 450째 F. Cut squash in half and place in a roasting pan. Drizzle with olive oil, a splash of red wine vinegar, and season with salt & pepper. Cover pan with aluminum foil and roast for an hour to hour and 30 minutes. A knife should slide easily into the squash once cooked through. Cool squash, and slice in to half moons. Set aside. Place baguette slices on a cookie sheet. Drizzle baguette slices with olive oil and season with salt & pepper. Place in oven for 5-10 minutes, until golden around edges. Remove from oven, and take a whole clove of garlic and rub it on to each baguette slice while still warm, Set crostinis aside. In a small pan heat 1 cup of olive oil over medium heat. Carefully fry sage leaves in oil, and cool on a paper towel. Set aside. Top a crostini slice with ricotta cheese, drizzle with olive oil and season with salt & pepper. Top with two slices of butternut squash. Garnish with fried sage. Repeat with other crostini slices. Arrange and serve crostinis on a platter.
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PRETZEL BREAD STUFFING INGREDIENTS 3 tablespoons olive oil 1 medium sized white onion, chopped 6 stalks of celery, chopped 4 carrots, chopped 2 cups chopped mushrooms 6 pretzels rolls, cut into 1 inch cubes 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 2 tablespoons chopped fresh parsley 2 1/2 cups chicken stock (can substitute with vegetable stock) 1 tablespoon worcestershire 1 tablespoon red wine vinegar 1 egg, lightly beaten salt & pepper butter
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PREPARE Heat olive oil in a large saute pan. Cook onions for 5 minutes. Add celery and carrots and cook for another 5 minutes. Add mushrooms, thyme, and rosemary and cook until mushrooms are tender, about 4-5 minutes. Add red wine vinegar to pan. Transfer vegetable mixture into a large bowl, add pretzels, chicken stock, parsley, worcestershire, & egg, and mix everything together. Season with salt and pepper to taste. Pour stuffing into a buttered casserole dish. Bake in a preheated oven of 375째 F for 45 minutes to an hour until the stuffing is crisp and golden brown.
VEGAN FARE
ILLUSTRATIONS BY EVIE SHAFFER WORDS AND RECIPES BY ASHLEE PIPER
It’s the time of year when our tables beg to be graced by dishes featuring fresh produce, aromatic spices, and rich textures. And while tradition has us believing that only a stuffed bird will do, the incredible surge in popularity of a plant-based diet has more dinner guests craving dishes sans the meat. We’ve taken that a step further with wholesome recipes that happen to be vegan, and in many instances, gluten and soy-free, as well. This cholesterol-free menu will delight and accommodate any holiday supper-goer and packs big, sumptuous flavors that are delicious on their own, but tango together exceptionally well. Do me a favor: make these recipes, but don’t tell anyone they’re vegan. Your guests will just think they’re eating great food, because that’s exactly what these dishes are.
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PECAN & CHORIZO STUFFED PORTOBELLO MUSHROOM CAPS INGREDIENTS Yields: 8 servings Prep Time: 15 minutes Cook Time: 45 minutes Allergy Information: Dairy-free and Egg-free 8 large Portobello mushroom caps, cleaned and stemmed (save the stems for the gravy) 1 tsp olive oil, for brushing Freshly ground sea salt and pepper to taste 2 tbsp olive oil, for sautéing 1 small yellow onion, chopped 1/2 cup of pecans 1 cup of seitan chorizo, removed from casing (if it’s in links) and diced 1 celery stalk, finely diced 1/2 cup carrots, diced 1 tablespoon chopped fresh thyme 2 teaspoons chopped fresh rosemary 3 cups soft ciabatta or french bread, about 1/2 inch in diameter 1/4 cup vegetable or mushroom broth, as needed to moisten stuffing
PREPARE 1. Preheat the oven to 350F degrees and prepare two baking sheets with a silpat liner or parchment. 2. Remove stems from scrubbed portobello mushrooms and reserve the stems to use later. Using a spoon, gently scrape out the gills from the underside of each mushroom cap. Lightly brush both the top and bottom of each cap with olive oil. 3. Arrange the mushrooms on baking sheets, gill sides up. Sprinkle with salt and pepper and roast for 15 minutes. 4. Meanwhile, in a large skillet over medium-high heat add the olive oil, onion, pecans, and seitan chorizo and sauté until tender, about 7 to 8 minutes. 5. Then add the celery, thyme, and rosemary and cook until tender, about another 5 minutes. 6. Reduce heat and add the bread cubes and 1/4 cup of vegetable or mushroom broth to stuffing mixture. 7. Remove mushrooms from oven and transfer to a dry, prepared baking pan, gill sides up (the mushrooms will release some liquid when baking and you don’t want to rebake them in that liquid). 8. Pour any liquid released by the mushrooms in to your stuffing mixture. 9. Spoon the stuffing mixture into the mushroom caps, pushing gently to secure stuffing in the caps, and return to the oven. 10. Bake for 20 minutes, or until lightly browned on top. 11. Put any remaining stuffing mixture in a serving dish and put in oven for 6 minutes to crisp. This can be served separately for those who love stuffing. 12. Allow mushrooms to cool and serve warm, with additional stuffing on the side.
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CHAI PUMPKIN PIE INGREDIENTS For Crust 2 cups raw walnuts 1/2 tsp salt 1 tbsp cinnamon 1 tbsp maple syrup 1/2 cup all purpose flour (or gluten-free flour mix, if gluten-free) 1 tsp baking soda 3 tbsp vegan margarine For Pumpkin Pie Filling 2 chai tea bags, opened 1/2 tsp salt 1 tbsp vanilla extract 1 1/2 tsp cinnamon 3/4 tsp ground ginger 1/2 tsp nutmeg 1 tsp pumpkin pie spice 1 cup packed brown sugar 15 oz canned pumpkin (one standard sized can) 11.5 oz organic silken tofu (one standard sized package) 1 tbsp maple syrup 2 tbsp cornstarch Optional: 10 pecan halves, for decoration
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PREPARE For the Crust 1. Preheat the oven to 350F degrees. In food processor pulse the walnuts, maple syrup, salt, and cinnamon until a very fine crumb is formed. Add in the flour, baking soda, and vegan margarine and pulse until a dough ball is formed. 2. Press the crust into the bottom and up the sides of a pie pan (ensuring even distribution) and then bake for 15 minutes or until golden. 3. Remove from the oven and let cool. For the Pie Filling 4. In a blender, quickly grind the contents of the chai tea bags, salt, cinnamon, ginger, nutmeg, pumpkin pie spice, vanilla extract, and brown sugar together until a powder is formed. If you don’t have a blender that can do this, don’t sweat it. 5. Add in the canned pumpkin, silken tofu, and maple syrup and blend until smooth. 6. With the blender running, gradually add the cornstarch until fully blended. 7. Allow the filling to set for a few minutes while your crust is cooling. 8. Pour the filling over the crust and nestle pecan halves around the edge of the pie for flourish. 9. Place pie in oven to bake for 40-45 minutes at 350F degrees, or until set in the center. 10. Remove from the oven and let cool completely (about 40 minutes) before cutting. 11. *Fun Tip: For folks who don’t like pie, you can set aside some of the filling and refrigerate in individual dishes. The filling will firm up in to a delicious mousse that is perfect with the Coconut Cardamom Crème. This is an ideal option for kids or people who prefer a lower-fat or nut-free dessert.
CAULIFLOWER & CRISPY ONION CASSEROLE INGREDIENTS For the Cauliflower 2 large cauliflower, core removed, chopped in to florets 4 large cloves of garlic 1 tsp olive oil, for brushing 1/3 cup nutritional yeast 1/4 cup vegan margarine, plus extra for topping 1/2 cup vegetable or mushroom broth 2 tbsp fresh chives, chopped 1 tbsp smoked paprika 1 tsp liquid smoke 1 tsp fresh lemon juice Freshly ground sea salt and pepper, to taste For Topping 1 cup french fried onions 1 tbsp dried parsley, chopped 1/4 cup vegetable or mushroom broth 1 tbsp vegan margarine
PREPARE 1. Preheat oven to 350F degrees and prepare a large baking pan with parchment or silpat liner. 2. Chop the cauliflower heads in to small florets (or you can buy precut florets). 3. Arrange the cauliflower and garlic cloves on a prepared baking sheet and lightly brush with olive oil. 4. Bake cauliflower and garlic for 25 minutes, or until caramelized and soft. 5. Place the roasted cauliflower and garlic in a large bowl, and puree with potato masher or immersion (stick) blender. You can also put in the food processor on high for a few seconds to get a good puree on the mash. Add your vegetable broth during this stage to get some viscosity to help with the mashing. 6. Transfer to a large bowl and fold in vegan margarine, nutritional yeast, chives, paprika, liquid smoke, lemon juice, and salt and pepper, to taste. 7. Transfer to a lightly greased (with olive oil) casserole dish. 8. In a separate dish, mix softened vegan margarine, vegetable broth, and parsley together. Lightly moisten the french fried onions with this mixture. 9. Spread French fried onion mixture on top of cauliflower casserole and bake in the oven for 6 – 10 minutes at 350F degrees, or until the onions are crispy and lightly browned. 10. Scoop generous portions and serve with a drizzle of gravy and more fresh chives.
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BLUEBERRY CRANBERRY SAUCE INGREDIENTS 1 (12 ounce) package fresh cranberries 1 cup water 1/2 cup white sugar 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp ground allspice 1/4 tsp ground cardamom 1 pint fresh blueberries 1/2 tbsp. orange zest, to taste (use the peel from the oranges you use in the slaw recipe)
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PREPARE 1. Wash and pick over cranberries. Place in a medium saucepan with water and sugar. 2. Bring to a boil, and reduce heat and simmer, stirring occasionally, for 10 minutes or until cranberries burst. 3. Lightly mash the cranberries with the back of your spoon or spatula to ensure all skins are broken. 4. Add cinnamon, nutmeg, allspice, cardamom, and blueberries. Stir for another minute on low heat to incorporate all ingredients. 5. Remove from heat and add in the orange zest. 6. Transfer to a serving dish, cover once cooled, and place in the refrigerator until ready to serve. The sauce will thicken as it cools.
AUTUMN HARVEST SLAW INGREDIENTS 3/4 cup apple cider vinegar 1/4 cup olive oil 1/3 cup maple syrup 1 medium red cabbage (about 2 1/2 pounds) - cored, quartered, and thinly sliced 1 large red onion, thinly diced 1 medium fennel bulb thinly diced 3 clementines, peeled, seeded, and diced 1 tsp red pepper flakes 1/3 cup pepitas (pumpkin seeds), toasted Salt and pepper, to taste
PREPARE 1. In a small bowl, combine the vinegar, oil, maple syrup, red pepper flakes, and salt and pepper to taste, and stir until the spices have assimilated. 2. In a large bowl, combine the chopped cabbage, fennel, and onion and toss. 3. Peel and section the clementines, removing any seeds. Dice sections and gently fold into the cabbage. 4. On a baking sheet lined with parchment, add your pepitas and toast in oven for 6-8 minutes, or until lightly browned and making a faint popping noise. 5. Remove from oven and fold the toasted pepitas and dressing in to your large bowl. 6. Cover and refrigerate, tossing occasionally, for 2 hours. Serve chilled or at room temperature.
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BEAUTY
THE TOP KNOT PHOTOGRAPHY BY RACHEL SOLOMON
As the bustle of the holidays approach, so does the appeal of a fiveminute hair style. The top knot’s rise to popularity has spawned a host of ways to recreate the look, but this might just be the easiest yet.
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No. 1 Start with hair in a high ponytail.
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No. 2 Flip ponytail forward and back comb the heck out of it. This will give your top knot serious volume.
No. 3 Wrap the teased ponytail around into a bun. If one direction doesn’t work as well, wrap the opposite way.
No. 4 Secure with bobby pins and hairspray.
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WINTER MASK PHOTOGRAPHY BY RACHEL SOLOMON RECIPE BY SHELLY SAZDANOFF
Jack Frost is on his way, and winter’s harsh effects can leave our faces feeling ravaged. Luckily, ‘tis the season for nutmeg, whose anti-inflammatory properties soothe old scars and make skin smell pretty. Add a little cinnamon for an exfoliant and some honey to seal the deal, and your face will have a warm, natural glow in 30 minutes flat! INGREDIENTS 2 Tablespoons honey 1 teaspoon nutmeg 1 teaspoon cinnamon
P R E PA R E Mix ingredients until consistency is a thick paste. Apply mask to face and let sit for 30 minutes. Wash with warm water, scrubbing gently in a circular motion to exfoliate the skin.
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ENTERTAINING
Thanksgiving Host PLANNING GUIDE WORDS BY LAURA HOUCK
3 WEEKS AWAY
7 DAYS AWAY
It’s that time of year again, where party planning stress starts to outweigh your holiday cheer. You can ease your mind and stay organized with our handy Thanksgiving host guide. Follow this schedule and you won’t be scrambling to take those pies out of the oven when your guests arrive. So get back to the party! We’ve got you covered. Make a guest list and send out your invitations.
Review your recipes and create shopping list. Pick up non-perishable items. Order your turkey or pick up and freeze.
6 DAYS AWAY
5 DAYS AWAY
Download our free place card printables and prepare decor (see page 81 for ideas).
4 DAYS AWAY
3 DAYS AWAY
Press any fine linens for your table. Make sure you have enough seating and dinnerware for your guests. If expecting children, arrange for any highchairs or special furniture. Confirm guest list.
Clean out your fridge. Begin to defrost the turkey.
Buy any perishable food. Make pie crust. Homemade crust can be rolled, laid on its plate, and frozen until needed.
2 DAYS AWAY
Make cranberry sauce. Letting it sit for a few days allows flavors to mature. Prep for out-of-town guests. Launder sheets and towels, make beds, and arrange pick-ups. Organize serving platters, glasses, plates, and serving dishes. If you’re making homemade stuffing, cut stale bread into pieces and set on baking sheet Put up decorations. Try the DIY banner (page 88) or vintage sheet backdrop (page 85).
1 DAY AWAY
Spot-clean any areas of the house. Peel potatoes. Following our Turkey 101 tutorial (page 44)? You can prep the bird today! Chop Chop! Dice, peel, whisk, or toast any dishes that can be prepped a day in advance.
THE BIG DAY
Rise early. Need a little help? Don’t hesitate to delegate. Hashtag your Emma recipe creations #EmmaMagRecipe to win a Microsoft Surface™. Enjoy the day!
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Thankful
BUNTING DIY PHOTOGRAPHY BY RACHEL SOLOMON
Dress up a Thanksgiving pie with Emma’s printable banner. The free download includes the entire alphabet, so take creative reign. Instead of “Thankful,” you could spell your family name, pie flavors, or a simple, “Yum!” Follow the steps below to create your own.
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Materials To get started, you’ll need two paper straws, a piece of cardstock, string, scissors, and glue. If you don’t have paper straws, wooden skewers will work in a pinch.
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No. 1 Visit emmamag.com/dessert-banner to print off Emma’s custom banner printable. Choose a word you want to spell and cut out the corresponding letters.
No. 2 Glue letters to the string. Although it seems No. 3 Tie your string to the paper straws and trim excess. obvious, double and triple check that your letters are Dress up your Thanksgiving pie and hold onto the going the appropriate direction. Don’t say we didn’t warn template for future celebrations. Go ahead, it’s on us! you…
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THANKSGIVING TABLE PHOTOGRAPHY BY KARIE DENNY WORDS BY SARAH HUBBELL
Junk in the Trunk founders Coley Arnold and Lindsey Holt share their steps for blending vintage and modern decor on your Thanksgiving table. Spending the holidays in the Wild West? Drop by Junk in the Trunk’s vintage market in Scottsdale, Arizona on November 9th to score one-of-a-kind pieces to adorn your own Thanksgiving table. Visit junkinthetrunkvintagemarket.com for details. No. 1 Go vintage! It saves money and brings character. “The lace table cloth and big metal tray together cost just $30 at an estate sale,” Arnold explains. No. 2 Give your table height. Raising the eye helps to achieve wow factor as guests arrive. Arnold suggests using an old kitchen scale topped with a bright vase overflowing with wheat. No. 3 Bring the outdoors in. Wood plate chargers, a bouquet of wheat, and dried billy ball flowers bring in a natural organic element. No. 4 Provide recipe cards. If it’s a potluck, leave blank recipe cards for guests to exchange their culinary secrets. If you’re running the kitchen, print out recipes for family and friends to try your dishes at home! No. 5 Glasses act as place cards. Stick chalk labels on mason jars for a place card that does double duty. No. 6 DIY buffet backdrop: Tear up vintage sheets and tie to a string for a colorful backdrop that doesn’t compete for space. Pair with a chalkboard menu to complete the look.
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DIY
Gather
BANNER DIY PHOTOGRAPHY BY KARIE DENNY AND MARISA SCHIBILLA
A “gather” banner hung over a mantle or doorway sets a welcoming tone for guests and can stay up throughout the entire month. Plus, you probably already have most of the supplies on hand!
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Materials You’ll need burlap, Aleene’s turbo tacky glue from ilovetocreate.com, a marker, scissors, and string.
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Directions Print out letters in a large font. Place burlap squares over the print-out, trace and fill in. Glue burlap squares to a string and hang.
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STYLING A KIDS’ TABLE
PHOTOGRAPHY BY ALEJANDRA VIDAL WORDS BY SARAH HUBBELL
To keep little guests feeling special (and your vintage china in one piece), assemble a kids’ table at your annual feast. House of Glitter Event planner, Danielle May recommends setting out personalized plate projects, Thanksgiving I Spy print-outs, and a bright table runner. Cutting holes out of small pumpkins make creative crayon holders, and mini-pies with name cards make dessert extra sweet!
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DIY PLATES INGREDIENTS Ceramic/Porcelain/Glass plate �Deco Art� paint pens from Michaels Glass Paint from Michaels
PREPARE Clean plates with soap and water, then rub down with rubbing alcohol (this will evaporate). Paint and draw with pens and glass paint. Involve little ones and let them make their mark. Let dry 4 hours and then place in oven. IMPORTANT: turn oven on after placing plates inside. Heat to 425 degrees, let bake for 40 minutes, turn oven off and let sit in oven until cool.
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MARTA VON TRAPP WORDS BY KINDRA HALL
Why playing Marta von Trapp in a high school play sticks with me today.
S
ixth grade was not a good year for me.
It was my first year of middle school. My homeroom teacher never combed her hair and she reminded me of the cardboard witch we hung in our kitchen window at Halloween. My Language Arts teacher, who was hired mainly for her gymnastics coaching ability, taught us that more than one monkey was “monkies” and that the ‘there-their-they’re’ mystery was more hype than reality. I did love my math teacher, Mr. Sauerbry, and loved my science teacher Mr. T (until he dropped a minnow in a vat of dry ice to show us just how cold it really was and then snapped the minnow in half for demonstration). I was taunted in gym class when we played anything involving a ball and longed for the days of shaking the big parachute then hiding beneath it. In sixth grade I was still recovering from a really bad haircut two years before. I hadn’t updated my elementary apparel to appropriate junior high fashion. I was too embarrassed to wear a training bra even though I needed one. While other girls were reading YM magazine, I was still happy with my subscription to Disney Adventures. Somehow, my locker ended up on the third floor with all the seventh graders instead of in the basement with the other sixth graders and the seventh graders frequently launched attacks on the intruder. Me. The intruder. The kids at the bus stop threw rocks at me, and looking back, I’m not sure I had real friends. From the first day I knew it was going to be a long year. And then, as if by miracle, I was cast in a neighboring school district’s high school play—The Sound of Music. I was Marta von Trapp. And it saved my life. While junior high kids seemed to despise me, the high school kids playing nuns, Nazis, and a traveling, singing troupe of siblings seemed to adore me. They talked to me. They laughed with me. They encouraged me. They wanted to be my friends. During the course of those few months I felt like myself again. I could be silly and creative and wear ugly clothes and no one seemed to care. In a time where I almost lost myself, somewhere in the hills alive with music, I was safe. The show ran for two weekends, and on the last night I dreamed that the curtains would malfunction, making them impossible to close—that the show would go on. Forever. That I could skip sixth grade. That I could be Marta for the rest of my life. That last night I was invited to the Closing Night Cast Party at one of the nun’s houses. Despite the fact that I was only eleven, my mother and father allowed their daughter to go to a party with the high school kids who made her so happy. It was a chilly fall night. We, the Von Trapp family, nuns, and Nazis alike, went on a hayride through the fields and forest behind the rural home. We sat in the basement, drank cider and hot chocolate with marshmallows, and ate Cool Ranch Doritos and pizza. We were all hanging out, sharing stories from the show, when the girl who played Louisa von Trapp (my singing-sibling) took me by the hand and brought me out into the yard in front of the house. There the full moon cut through the tall pines so that, in between the shadows, it looked like daylight. Louisa had been one of my favorites in the whole play. She was tall and thin with long, golden blond hair and bright blue eyes. Her face was innocent, like a Cabbage Patch doll that shed her baby-fat and now could sing and dance and drive a car. We sat in the grass for a bit. We talked about silly things I don’t remember. And then Louisa asked me if I wanted to try something cool.
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With all the trust in the world, I said yes. Louisa didn’t disappoint. She told me to get on my hands and knees. I did. I could see my breath as it froze in the space between my lips and the ground. She told me to close my eyes. I did. She told me to feel the Earth in my hands below me. I could; it was cold and hard and wet and prickly. It was getting ready for winter—for the first snow that would come only a few days later, erasing any evidence that we had been there. Then Louisa told me to imagine that instead of just kneeling there on the grass, a bystander on the Earth, that I was actually holding it. That as this incredible mass rocketed through the universe, it was actually in the palm of my hand. She told me to imagine that at this moment, on this piece of Earth, I was holding the world up. After a moment of silence and wonder, I opened my eyes with my hands firmly entangled in the grass, holding on for dear life. The world had never looked so new. Louisa spoke softly then, as if to herself, as if she knew the pain of being eleven, being in sixth grade, of not wanting to wear a training bra and of the cruelty of other children. As if she knew that beyond sixth grade, the world can be tough. On all fours herself, she whispered that when the world was getting the best of you all you had to do was take a moment to hold it in the palm of your hands. That’s how you know you still have a place. That even if it’s just this one piece of land where your hands and knees are planted, there is a place for you. And the possibilities for you are infinite. I wasn’t sure if it was the moonlight or the dampness of the nighttime air, but as Louisa and I walked back into the house hand in hand, both our eyes glistened. ..... I don’t know if it’s simply the change in season or the season of thanks that brings this story back to me every year at this time. Looking back, I’m certain I never effectively expressed my gratitude to those high school kids for showing such kindness or to my von Trapp sister for giving me the world – so instead, I will pass on that which was so generously given to me: If you ever need a reminder of these things; that you have a place, that your possibilities are infinite, take a moment, slip outside and feel the Earth between your fingers. The world will be waiting for you there - waiting to be held in the palm of your hands. 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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Handmade HOLIDAY AN EMMA MAGAZINE EVENT
We are lucky enough to love what we do here at Emma, and this time of year we can’t help but wonder what it would be like if the pages of Emma came to life for the holidays. Handmade decor and homemade treats. This year (cue the drum roll), the team behind Emma is proud to announce its first annual Handmade Holiday, our answer to that very dream. Let us help you make December’s shopping list less daunting: after an evening of mingling and crafting, you’ll go home with memorable handmade gifts. Join us as we raise a mug of hot chocolate to toast the holidays; there will be nibbles and knowhow on hand to suit your sweet tooth and your crafty side. Check out www.handmadeholiday.net for more information and updates throughout the month. We’ll be there with (jingle) bells on, hope you will too!
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NOVEMBER 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 CALENDAR Art Heidi Bartlett DIY FRAME DIY Sarah Hubbell STARTING AN AT-HOME GARDEN Location JAM Artisan Boutique Coordinator Shauna Kupetz Intern Yasmine Yacut A FAUX FUR VEST 3 WAYS Hair and Makeup Heather Wilson FOOD - PAGE 42 Styling Brendan McCaskey Photography Karie Denny
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TURKEY 101 Interns Alejandra Armstrong, Yasmine Yacut
THANKSGIVING TABLE Styling Coley Arnold, Lindsey Holt
BEAUTY - PAGE 64 Photography Sara Nevels
GATHER BANNER DIY DIY Sarah Hubbell
THE TOP KNOT Hair and Makeup Sarah Hubbell WINTER MASK Styling Sarah Hubbell, Rachel Solomon
STYLING A KIDS’ TABLE Styling Danielle May
ENTERTAINING - PAGE 72 Photography Karie Denny
HANDMADE HOLIDAY Photography Sara Nevels
HOST GUIDE Photography Karie Denny
BACK COVER Art Jessica Roux
THANKFUL BUNTING DIY Styling and DIY Sarah Hubbell,
MARTA VON TRAPP Photography Melissa Jill
c UNTIL NEXT TIME! WWW.EMMAMAG.COM
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