I am thrilled to add the second entry to our ‘interviews with working moms’ category. I had the pleasure of lunch and a great conversation with the very impressive Maria McCool. She is the mom of three as well as the co-owner of award winning Calista Salon and Spa in West Chester, PA (a place near and dear to my heart😉). If that is not enough, she is also the founder and CEO of the Calista Haircare Line which one of the most successful hair care brands showcased on QVC. Other accolades include competitive hair stylist, image coach/consultant and author, but her number one priority since becoming a mother has been her daughter and two sons. 

Let’s find out how she does it all!

The Working Mom: “Tell me a little about your working mom situation”

Maria McCool:  “My oldest is my daughter who is 26 and then I have two boys who are 23 and 19.  The 26 year old is on her own. The 23 year old graduated from college this year and has just started his career In New York City. My daughter is in NYC as well, and then the youngest is a sophomore in college in California. So that’s where I am now, but I became a single parent when they were quite young (8, 5 and 2). 

I have been doing hair my whole life. I started with my first perm and cut on my best friend when we were 12! I knew I wanted to have my own salon some day and was ready to pursue a great opportunity in California when my current partner, who was my boss at the time, approached me about opening a salon here. I was 23 when we opened Calista. The salon grew very fast. We were open 7 days a week and stayed open until 10pm.”

The Working Mom:  “So how was that while having kids?”

Maria McCool:  “I had my daughter when I was 30, so 7 years in, which was good. I had a lot already under my belt at that point..,but by then, we had tripled in size and opened a much bigger salon, so I was still extremely busy. I also began looking for other ways to make money after going through my divorce, so I started creating the product line. We started building the brand on QVC, and it is now one of the top hair care brands sold there.

I always knew I wanted to have my own business, and I always knew I wanted to have children, so starting the business early was a good game plan…then I was a little bit more established when the kids came. When they were little, it was busy, but I was very grateful to have the business, because then, even though I was still working 60-70 hours a week, sometimes it was while they were asleep. I was fortunate enough with my hours, to be able to get them off to school and then off the bus in the afternoon.  I might have a helper come in at times, but I feel like my kids would say I was there for them. They were (and still are) my priority.”

The Working Mom: “Was there ever a time when you felt like you would prefer to stay home full time with your kids? Was it even a possibility?”

Maria McCool:  “Maybe in some stressful moments, I thought that way, but I always knew it’s who I am (my career). I think we have a purpose. Now the purpose of a working mom could be for financial reasons…you need to work, and there were times, since I went through a divorce, that I couldn’t have not worked. I think part of my purpose in life was to raise those kids, but what I do day in and day out at work is definitely part of my purpose as well.”

The Working Mom:  “What do you feel must be a priority with the kids? Were there things you would absolutely not miss?”

Maria McCool:  “Yes…so many things! Owning the business made that a little easier in the beginning, and I could just schedule around it. My clients knew I had kids and were understanding. I could move appointments around some. I tried to be organized enough to know when things were coming at school or other events and plan for them. When I was building the business at QVC, the schedule was a little more unpredictable, but I still was able to make time when needed and my kids were always my priority. The tv shows run 24 hours there, so at times I did overnights with a 3am show on air. That was great for my kids since I was at work while they were sleeping.

The Working Mom: “Are there any pearls you have or strategies which have worked well for you to manage work and kids on a day to day basis?”

Maria McCool:   “A couple of things….Definitely, I think organization is important. I even worked with an organizational coach at one point, and she had so many insights, like how to arrange the bedrooms. It made things easier, I kept it simple. To this day, I purge every season. You remember when your kids were little and things piled up…like all those McDonald’s toys that ended up at the bottom of a basket and then they never played with them…well seasonally, I would go through stuff and get rid of things.  So organization is huge.

 (The Working Mom: RIP happy meal toys😅)

The other thing…SLEEP! I think that what I learned is how to nap. Especially as a single parent, if there was even an hour window at a certain time, a nap could make a difference. Mornings could be hard. Getting up with three kids, and getting them off to three different schools, then going to work for a full day, getting them off the bus, getting the homework going, piano lessons, and then dinner…”

The Working Mom: “Did you have help?”

Maria McCool: “I had babysitters when they were little. I would go to the salon 4 days a week, so I would have someone there when I couldn’t be. Later on I had an au pair and that was amazing, especially when I was doing the overnight work at QVC. But once they went to school, I made my schedule so that I could be there and didn’t need as much help. I did always have a posse of people in the neighborhood. So, if I needed someone to get them off the bus, it could happen. Other, slightly older kids would come over and play for a couple of hours so I could get things done. I think you should try to have a posse of people…younger teens are great for entertaining the kids for a couple of hours. My kids would be so excited for this. I am the youngest of seven, so I always had older siblings around. This is the same idea. If possible, I think it’s so helpful, and it’s okay to take some time to do things yourself. If you can leave the kids for a couple of hours to run errands, go to the market, etc… it will really help.”

The Working Mom: ” Do you feel like the ability to manage work and family gets harder or easier as the kids get older?”

Maria McCool:  “I don’t think it was any easier until they went to college. I think some people like different stages better because it might be easier for them. I think the high school years involve a lot of running around…, but I feel like what you learn as you have more kids is that everything is just a ‘season’.  From the teething, to the diapers and so on, everything is just a season. They are doing that now and won’t be doing it later. Now they are playing a sport but then it will be over. I say that to younger moms a lot. They may feel like whatever phase they are in is never ending, but they have to know it’s just a season. You will eventually be sleeping again, You will eventually not be dressing them and doing everything for them, etc…”

The Working Mom: “Is there anything you would do differently when you first became a working mom based on what you have learned since?  Any advice for your younger self?”

Maria McCool: ” Talk to people. It’s not really something I would change, because I did do that. I had 50 clients a week I could talk to as well as friends and family members, so I had a lot of advice. It goes back to the seasons idea. Remembering that every phase is going to end.  I am a very living in the moment type of person, and I would suggest living in the moment.”

The Working Mom: ” Did you find there was a big difference going from one to two or then two to three kids?”

Maria McCool:  “Zero to one was the biggest change. The sleep deprivation is hard and everything is new. With the second and third babies, things aren’t new anymore.  Since I am one of seven, I always thought I would probably have four. It didn’t work out that way.  In retrospect, I think you have to have the time to give enough, not only physical support, but also emotional support. So I think, especially as a single parent, four would have probably been a lot for me to be able to give the best emotional support. Emotionally meaning…what they need when they had a rough day at school, didn’t make the team, and so on. Now if I had not been a working mom, I may have had more like my mom, but as a working mom, there is only so much brain power. But of course, if I had four, I would have figured it out. Things would have changed…maybe I wouldn’t have been able to work full time or maybe I wouldn’t have started the hair care line when I did.”

The Working Mom: “Are you able to find time for yourself? You are in the business of self care…do you make that a priority for yourself?”

Maria McCool: “Yes, I think it’s really, really important. When I look at the time I had to carve out for myself, it may have only been five hours a month and that was fine. I don’t think we should be selfless. Also this is the industry I’m in, I can’t go around with my hair not styled… and I really like it obviously.😉 I definitely think it’s important. It’s so different now (easier with older kids). Being in the business, there was a point when I was getting weekly massages, but it wasn’t always because the kids came first. But of course, massages, facials, nail care…all that stuff was my thing! Later on, I would also take a few days when I could and go away to a spa.

The good news is my kids like to do a lot of the same things that I like to do, so the beach and that stuff we could do together, but I would have to say for myself it was mostly the spa.”

The Working Mom: “How did you handle times when there were conflicts between work and events with the kids? Was there ever a time when you had a work obligation and missed something with your kids? If so, how did it affect you and how do you think it affected them?”

Maria McCool:  “I don’t think there is anything major I can remember that I missed, but I do remember the first time I had to go away for business. My daughter was not happy at first. She was maybe 3 at the time, and I was going to be away for 4 days. I created this whole scavenger hunt thing, and it was the highlight of the week. I told her about it and then she was like… ‘when are you leaving?’😅

I also think it’s what you have ‘banked’. You have put so much in over the years, that especially once they were in high school, they knew that if I missed something, I really had to. They would  understand even if they might still have been a little disappointed. A lot of times, even if they would say ‘I’m good’, I would still try to do something more another time. Not that I think they weren’t being honest, but it’s just what I wanted to do. For example, my youngest goes to Berkley and we just drove out there, cross country, together just him and I. That was not too long ago, and parents’ weekend is next weekend. He told me I didn’t have to come since we just did the road trip, but I plan to go…why not?! That’s the kind of stuff they remember too.”

The Working Mom: ” Do you feel there is truly a way to achieve work/life balance?”

Maria McCool: ” 100%!! I think it’s because both things are so important to me. If something is not working, I change it. I think that if people are really struggling to achieve this, maybe they shouldn’t be working (if possible). For me, I wanted both things so badly, I had to figure it out. I think it depends on your situation and everyone is different, but if you want both badly enough, you will make it work. I don’t even want to retire… I mean, I don’t want to keep working like I am now, but it will be something else I have to figure out.”

Thanks so much for taking the time to share your experiences and advice with our working mom community! You are truly an inspiration!💗

Happy Labor Day today and cheers to all those celebrating with cook-outs and BBQs. I’m a true sucker for a perfect deviled egg and was flattered by a friend who holds the bar high for these appetizers, so I thought I would share the recipe. 

For the basic deviled egg,  I use 4 ingredients…..eggs, mayonnaise, French Dijon mustard, and celery salt. I love the celery salt because it gives that grassy and spicy pop to the dish.  Lightly sprinkled on top of the finished deviled eggs, it also looks beautiful (like paprika, but with a more complex flavor- I don’t personally care for paprika…).

Cover the eggs with 2-3 inches of cold water in a pot and bring to a boil. Once the water is boiling, turn off the heat and place the lid on the pot. Let them sit for 25 minutes. Next, drain the water and cool them down with cold water to stop them from cooking. Let them cool for 5-10 minutes, then peel them. 

For this recipe, I boiled 6 eggs (which will yield 12 deviled eggs). Slice them in half (longways) carefully and gently remove the cooked yolks and place in a separate bowl. Using a fork, mash all of the yolks into a powder. This is the tricky part….. I don’t really use measurements here. Add mayonnaise (approximately 2-3 tablespoons for 6 cooked egg yolks) and whip until light and creamy. Taste it along the way to make sure you like the texture and taste. I then add a dollop of the Dijon mustard and a sprinkle of celery salt (Careful with the celery salt, it is very strong and can overpower the filling with salt if too much is used. Better to add a little at a time and taste it along the way to make sure it’s to your liking.

Finally, I whip the mixture together and scoop it into the corner of a small ziplock bag. Cut the corner of the bag to use it for piping the filling decoratively into the egg white cups that have been placed onto a decorative dish.

If you prefer to eat them plain…. just pipe the filling and top with a sprinkle of the celery salt. OR…. you can elevate them to an entirely different level. Be creative. For the pictures shown, I made 2 variations. The first, I cooked bacon until extra crispy, then crumbled it. I placed a dollop of crème fraiche on top of the basic deviled egg, then sprinkled them with bacon crumbles. For the second, and to further satisfy my salt cravings, I topped them with crème fraiche and caviar with a tiny sprig of fresh dill. But the sky’s the limit here, use your imagination. Anything from crushed macadamia nuts or pistachios to crab meat and Old Bay seasoning can turn these simple appetizers into a personal masterpiece. 

Mangia!!!

Xoxo -Lisa. 

Before I started learning about Champagne, I merely thought it was just sparkling white wine. I had zero concept of the rules, regulations, and deeply rooted history that went into this incredible wine. This week, I’d like to journey back to France, in the Champagne appellation. This is a place of magic, mystery, and also of deep sadness, as many terrible, blood-shed battles have been fought on the soil of this region.  Let’s start from the earliest known beginnings….. 

Attila the Hun lost his one and only battle in the Champagne region 1500 years ago, against the Romans. Since then, the other battles fought on that soil were the 100-Years War, the Napoleonic War, the Prussian War, and the First World War, all over an area of less than 30 miles. Much sadness has transpired in that region throughout history. (Below depicts a memorial of the trenches of World War I that were fought in the Champagne region).

Champagne is the northern-most wine growing region in continental Europe, located north and east of Paris. Champagne has been in production for over 250 years. 

Only Champagne created under the strict rules of the Corporation for Champagne Winemakers, and grown solely within the Champagne region of France, may be labeled or referred to as a Champagne. Anything else is just sparkling wine…. Some of the more well-known towns in the Champagne region are Epernay, Ay, and Reims.

Due to the tight regulations of the production of Champagne, it it actually known how many bottles are cellared in all of the cellars of Champagne. At today’s count….. more than a billion bottles. (Yep…. Mind Blown!!)…..There are cellars under every city in the Champagne region, like an underground city, estimated at 60 miles long. If you add the wine-makers cellars to those numbers, the total is approximately 600 miles of cellars. 

The soil here is mostly chalky below the surface composed of shells from ancient sea beds, resulting in a crisp, mineral finish to these wines.  Most of these vines are very old and have roots many meters deep, that also contribute to the success of these vines. 

Many of these Champagne houses and vineyards have been carried down over hundreds of years. Gosset Champagne house in Epernay, France, is the oldest Champagne house in the region, founded in 1584. (see below).

There are many rules for cellaring, manufacturing, pruning, and harvesting of Champagne. These rules have been created to maintain the quality of the wines produced in Champagne. It is tightly controlled by the Corporation for Champagne Winemakers.  There are only 4 ways the vines may be pruned, and this is further regulated by how high the first trellis wire can be from the ground. It must be 60 centimeters from the ground…. no higher. It’s the only wine region in France you will see all the rows of vines trimmed in exactly the same way. If a grower refuses to prune according to the regulation, his appellation license can be revoked. They would not be allowed to harvest their grapes to make Champagne. The other major rule is that every grower is allowed only 1 week to harvest their grapes. Each village is given a start and end date to harvest their grapes, so that no one has an unfair advantage. The harder you work and the more grapes you pick, the more wine you will yield. 

Being north, it is a much cooler and wetter climate, compared to the sunny south of France. Mold is a big problem here. They spray the fields, but even this process comes with rules. No more helicopter crop dusting due to too many accidents. This rule was instated in 2012. Given the area of Champagne is not that large, all of the vineyards share in the same environmental concerns from year to year. 

Once the grapes are harvested they are weighed. This is law for Champagne that you are required to know the exact weight of the grapes harvested for press. The rule states that 100 pounds of grapes must produce only 8 gallons of juice. The first press of the wine is done extremely gently, producing a more clear juice. This will yield the better juice equating to a better product. The second press is only allowed by law to produce a certain amount of juice, and often in the more prestigious Champagne houses, this second press product is sent on to the larger houses for production of cheaper Champagnes.

Some wine houses do the bulk of the work by hand while others will use automation devices to crush the grapes and store the juice. Prior to bottling, the wines which consist mostly of Pinot Noir, Chardonnay, or Pinot Meunier grapes are blended according to the winemakers preference. The second fermentation process must now begin. This includes adding a touch more yeast and a small amount of sugar and wine to allow the creation of bubbles and Champagne to begin. In the beginning, it was a mystery how the bubbles were present in the wine. Once the Champagne is bottled, they need to be turned (also known as riddling) roughly 1/8 of a turn daily  (placed in the racks seen below), to ensure the final product is clear. The sediment falls to the neck of the bottle and falls into the temporary cap of the pre-corked bottle. This is done daily for 1 year. It is not uncommon for one master riddler to turn 100,000 bottles in a day. The next part is amazing, they quickly freeze the bottle upside down to form a small icicle in the neck of the bottle. The are 13 pounds of pressure in the bottle unopened at this point, due to the gas formation, so all you have to do is remove the cap and the small ice cube that has formed in the neck, along with the sediment caught inside, is expelled, leaving a clear Champagne behind. A small amount of a sugar/wine mixture then tops off the bottle, and the cork is then inserted, followed by the wire muselet (muzzle).  The bottles by law, must then rest for an additional 3-5 months prior to distribution. 

The Champagnes harvested from 1929 and 1945 are considered astonishing wines. Winemakers do their best to try and replicate their incredible products, but even despite the science and technology today, sometimes there is just a little magic that happens to create a spectacular vintage. 

Having a science background, this process is easy for me to grasp. But the takeaway in the growth and production of all wines is this: All grapes should be handled very carefully during the harvest, like infants. Each vine has it’s own unique yeast. The yeast is in the soil, the air, and on the grapes, giving the grapes their own flavor, their own character, their own identity. The yeast breaks down the grapes and changes the sugar into alcohol. The alcohol then kills the yeast, but it is the yeast that gave birth to the wine. The winemakers are merely the mid-wives. 

I really hope you enjoyed the tour through the Champagne region of France. Who doesn’t love a bubbly for a celebration. Pair it with oysters on the half-shell, caviar, chocolate-covered strawberries, baked brie, and believe it or not…. Mac-n-cheese. HA!!!…. direct from the Cordon Blu chef himself…… I know what I’ll be drinking next time I whip up some mac-n-cheese. 

Saluti!!

Xoxo- Lisa

I’ll try to blame it on my Italian upbringing that I’m drawn to Chianti, but it’s not really true, I just love the way it tastes. I envision the beautiful Tuscan Cypress trees, colorful poppies in the fields, and a distant villa, surrounded by grape vines……If only I could board the plane now…… 

I prefer a bigger, drier wine. Chianti is very tannic and pairs perfectly with pizza, meat, or big tomato-based sauces (and if you’re from South Philly, we call it GRAVY!!). Italian law is very strict with the production and classifications of Chianti. Let’s first define Chianti…..

Chianti is not a type of grape. In the broadest classifications it must be a minimum of 70% Sangiovese grapes. The remaining grapes can be other varietals like Cabernet Sauvignon, Merlot, or native grape varieties such as Canaiolo Nero, or Colorino, which are other red grape varieties. These create bolder wines, as opposed to adding some white grape varieties in the non-Classico Chiantis, such as Trebbiano and Malvasia that will make the wines lighter in body. The maximum allowed percentage of a white grape varietal in a Chianti is only 10%. The blended Chiantis can be likened to a Bordeaux-style. The minor percentage grapes often soften the tannic and robust nature of the Sangiovese grapes. Non-Classico Chianti must be barrel aged for a minimum of 4-7 months, depending on the location. Each wine sub-zone in Chianti has its own aging requirements.

Above is a map of of the Tuscany region, with the Chianti region depicted in light pink and the Chianti Classico sub-zone depicted in dark pink. 

As you can see from this map above, Chianti is a region located in central Tuscany. Chianti Classico is an even more specific region (called a sub-zone) within the Chianti region itself…….Chianti dates back to the 13th Century. It’s OLD! As opposed to a nice full-bodied Brunello. The Brunello has only been around for 150-years and was brought to the United States only 40 years ago. 

Italy uses the DOC (Denominazione di origine controllata) system, which was based on the French AOC system, but has more strict laws in the production of classic Italian wines. It specifies productions areas, methods of making the wines, alcohol content, and also guarantees the quality standard of the wines which must pass a government taste test. The DOCG classification (Denominazione di origine controllata garantita) is an even more strict classification system. These wines have an additional “guarantee”. The DOCG wines must pass a wine quality tasting panel while the DOC wines must simply be made per the rules of the appellation. Each appellation has its own rules. It’s exhausting to keep up with all of these rules….. so I’ll just keep it simple…… ALL Chianti is DOCG! And ALL Chianti is oak-barrel aged (as opposed to stainless steel). Easy to remember. 

This is crafted with 75% Sangiovese grapes, with the remainder using Canaiolo and Cabernet Sauvignon grapes. Ruby-red in color, this wine is soft on the palate with fruity notes of violet, berry, cherry, and plum. It was lighter in structure and with a light tannic finish. 

Pairs perfectly with pasta and meat.

 I really enjoyed this wine. It wasn’t as dry as the prior DOCG Chianti.

2018 Famiglia Zingarelli, Rocca delle Macie, Chianti Classico, Chianti, Italy, USD $15.00

This is crafted with 100% Sangiovese grapes.

Ruby-red in color. This wine is savory and full-bodied with hints of wild berries and light oak from the barrels. It pairs well with poultry, beef, and veal, as well as pasta. 

This wine was delicious! 

And last but certainly not least……

We are all living in a very different world right now which can be difficult to navigate at times. I, like so many others have struggled with feeling sad and angry, but also grateful that my family and I remain safe and healthy. In many ways we feel like our lives are being put on hold, and we are missing out on so much due to this pandemic. In other ways, people have found happiness in quiet family time. We are all trying to carry on despite financial burdens, inability to interact with each other in a normal way and the uncertainty of when life as we knew it will return. Time moves on and milestones occur. Whether it’s graduations, birthdays or other events that only happen once and can’t be rescheduled… sadness and disappointment have been in the forefront.

My younger daughter Kayla was a high school senior this year, and it was devastating once we knew for sure that she would not be able to finish her senior year and have a traditional graduation.  My heart broke for her and all of the high school seniors across the country in the same situation. My older daughter Danielle graduated 2 years ago, so the experience was fresh in our minds, and it was so tough to know that Kayla would not have the same celebration. She had an amazing high school career just as her sister did. A very special part of graduation is that the top 10% of the class walks first with a special stole. Both of my daughters worked so hard and were in that top 10% of classes of 400+ kids. Kayla would not get to have this special moment. 

Danielle and I, along with my parents, were determined to make Kayla’s graduation as special as it could be despite the situation. Hopefully as I describe what we did, it can inspire anyone reading this to find alternative ways to make events special during this time.

First: Decorate!!!

Kayla’s school did a very nice job with their virtual graduation, and during the 2 weeks before graduation day, they had each senior come to the school with their family during a scheduled time to be filmed receiving their diploma in the auditorium. There were photo-ops at the school, and Kayla and her best friend scheduled their times back to back so they could see each other. We made this day celebration #1.

That morning we decorated the house in preparation for a dinner celebration following the “walk” at school. We got her favorite muffins for breakfast and ordered take-out from one of her favorite restaurants for dinner. We also had a cake done by a bakery we use all the time for special events which you can see in the first picture for this post.

Next: Take all the pictures!! 

What is an event these days without tons of photos to remember it by. So we did all the normal family photos and we were able to snag best friend photos too! Here are just a few.

Next: Come up with something “special”!! 

Our something special was to gather video messages from friends and family wishing Kayla a happy graduation with whatever sentiment felt right. We had an overwhelming response! Danielle collected videos from all the friends their age, and I went to our closest family friends many of whom have known Kayla since she was a young child including former elementary school teachers. Videos ranged from 15 seconds to 2 minutes. Some were funny and some were extremely sentimental. They were all heartfelt and so amazing. Danielle has incredible video editing skills, and she put them all together into a true masterpiece which we then showed Kayla after dinner and cake that night. Danielle had it set up to play on tv, and there was not a dry eye in the house. It was so special…and now Kayla will have this forever! ❤️

This intro was so cool! Danielle took everyone who started their video by saying “Hi Kayla” and put them all on this one screen and then went into the individual videos. We collected around 30, so it was quite the production!