Fancy Pants

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 On Saturday we wear our fancy pants…obviously!  Truly, MKR 

*Photography, Kathryn McCrary

…AS PICTURED…Pants, J.Crew (I have them in red & black they run a tad big)  ||  Stone Shirt, Elizabeth McKay  (it’s skis!!)  ||  Faux Fur Vest, Michael Kors (old, similar HERE & HERE)  ||  Heels, Kate Spade NY (old, similar HERE & HERE)  ||  Necklace, Kendra Scott c/o  ||  Ring, Julie Vos  ||  Sunnies, Warby Parker c/o  ||  Scarf, Zara (sold out, similar HERE)  ||  Bag, Goyard

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Garden & Gun Jubilee Part II

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Because there was so much to see and do at Garden & Gun’s second annual Jubilee there’s no way we could fit all that imagery and detail into just one day.  So my Loves, I give you Jubilee Part II. 

If Part I was all about a warm Southern welcome and shopping the marketplace Part II is all about the people (and animals) of the Jubilee.  We spent a good chunk of our morning watching all our furry friends receive some top notch training by Wildrose Kennels; let’s just say Addison could have benefited from a little time spent with Wildrose. We meandered in and out of the Sporting Shop and Bobo’s Intriguing Objects Tent picking up an oyster basket or two.  Drank some Bulleit Bourbon.  Watched and listened as an avid turkey hunter call to his turkeys.  And even felt all River Runs Through It and tried our hands at fly fishing.  Plus to top off an already perfect day I even went home with my very own Charlie Brown Christmas tree!  

Needless to say Jubilee was an experience I’ll never forget and I’m already making my plans for next year!  And again love and big thanks to Garden & Gun Magazine, Ms. Colleen Call, and the Belmond Charleston Place for making our stay amazing (more to come on the Belmond and Charleston soon).  TGIF!  Truly, MKR 

…AS PICTURED….Sweater, DKNY via Shopbop c/o (sold out similar HERE)  ||  Striped Shirt,J.Crew (on sale now, I have it in every color)  ||  Jeans, Paige Denim c/o  ||  Boots, Tory Burch(ON SALE!)  ||  Hat, Sole Society c/o (on sale NOW!)  ||  Watch, Daniel Wellington  ||  Ring,Kendra Scott c/o  ||  Acanthus Ring, Julie Vos  

*Photography, Kathryn McCrary  ||  This story was in collaboration with Garden & Gun Magazine, a magazine I love, adore and ready every single month.  Opinions are 100% my own.

Roasted Cauliflower with Apples, Cranberries & Sage

Roasted Cauliflower with Apples & Sage, Waiting On Martha

Over the past two weeks we’ve had the pleasure of sharing the recipes from our Woodland Wonderland Dinner with Rue Magazine, (a fruit filled ice ring, roasted sweet potatoes, wintery kale salad, braised short ribs, and sweet potato creme brûlée).  But like all good things, our dinner must come to an end. And what better way to end than with a side dish to put all other side dishes to shame.  Homespun Atlanta’s roasted cauliflower with apples, cranberries, and sage.  A spot on seasonal dish that as delicious as it is easy to make.  

So enjoy and here’s to hoping at least one of these dishes (if not all) will make it on to your table this holiday season.  Truly, MKR

*The Details:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Roasted Cauliflower with Apples, Cranberries & Sage, Homespun Atlanta  ||  Photography, Rustic White   ||  Table, Crush Event Rentals  ||  Florals, Lindsay Coletta Designs  ||  Bowl, Juliska via Bloomingdales Lenox  ||  Gold Flatware, One Kings Lane  

 

Roasted Cauliflower with Apples, Cranberries & Sage
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Ingredients
  1. 1 head Cauliflower, cut into small florets
  2. 2 Apples, Large Dice
  3. ½ bunch Sage Leaves picked
  4. 1 cup Fresh Cranberries
  5. 3 T Butter, Melted
  6. Grapeseed Oil or Blend
  7. 2 T Sherry Vinegar
  8. Salt and Pepper
Instructions
  1. Preheat Oven to 425 F
  2. After cauliflower, apples, and cranberries are prepped, place in a large bowl. Toss with melted
  3. butter, grapeseed oil, and sherry vinegar. Season with salt and pepper.
  4. Place tossed veggies onto a baking sheet or roasting pan and roast for 15­-18 minutes until
  5. tender and golden brown.
  6. Place in a large bowl and serve.
Notes
  1. Pairs great with braised, roasted meats. Also could go well with Lamb.
Waiting on Martha http://waitingonmartha.com/
Last, but certainely Not Least

Butternut Squash Creme Brulee With Red Wine Cranberries

RueDessert1 RueDessert

I like to live life by the motto, eat dessert first.  So when Homespun Atlanta showed up to our Woodland Wonderland Dinner with creme brulee in tow that’s exactly what I did.  These little ramkins filled with caramelized butternut squash and topped with fresh whip, red wine soaked cranberries and candied walnuts were little bites of heaven and trust  me are worth the effort in making.  Enjoy Loves!  Truly, MKR

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Butternut Squash Creme Brulee, Homespun Atlanta  ||  Photography, Rustic White   ||  Table, Crush Event Rentals  ||  Gold Flatware, One Kings Lane  ||  Faux Bois Plates, Ross Svebak

Butternut Squash Creme Brulee with Red Wine Cranberries & Candied Walnuts
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Ingredients
  1. 3 cup butternut squash puree
  2. 4 teaspoon vanilla
  3. 8 cups heavy cream
  4. 2 cup half-and-half
  5. 1 1/3 cup brown sugar, packed
  6. 2 teaspoon cinnamon
  7. 1/2 teaspoon nutmeg
  8. Pinch ground ginger
  9. 32 large egg yolks
  10. 1 cup granulated sugar
  11. ...Topping
  12. 2 to 3 tablespoons granulated sugar, organic, or raw
  13. Candied walnuts
  14. Soaked Red Wine Cranberries
Instructions
  1. Heat oven to 300°. Place 8 to 10 1/2-cup ramekins, custard cups, or oven safe demitasse cups in a large metal baking pan.
  2. In a medium saucepan, combine the heavy cream, half-and-half, brown sugar, cinnamon, nutmeg, and ginger. Heat over medium heat, stirring frequently, until the mixture just begins to boil.
  3. Remove from heat and let stand for 5 minutes.
  4. Meanwhile, in a small mixing bowl, beat egg yolks with the 1/4 cup of granulated sugar until thick and lemon-colored.
  5. Slowly add about 1/3 of the hot mixture to the egg yolks, whisking constantly. Add the egg mixture back to the saucepan, whisking constantly until thoroughly blended. Whisk in the butternut squash puree and the vanilla.
  6. Pour the hot mixture into the ramekins or cups, distributing evenly, about 1/2 to 2/3 cup per ramekin.
  7. Pour very hot or boiling water into the baking pan, so it is at a depth of about 1 inch, or about halfway up the side of the ramekins or cups you're using. Bake for 45 to 55 minutes, or until the custard is set in the center, but not overly stiff. It will jiggle slightly. Remove the ramekins from the baking dish and place in the refrigerate. Refrigerate for about 4 hours, or overnight.
  8. Just before serving time, sprinkle about 1/2 to 1 teaspoon of sugar over each custard and, using a kitchen torch, melt and caramelize the sugar. Or, place the ramekins in a baking dish and put under to broiler for 1 to 2 minutes, just until browned and caramelized.
Waiting on Martha http://waitingonmartha.com/
 

Braised Short Ribs

Braised short ribs with brussel sprouts and roasted turnips, Waiting On Martha

The star of our Woodland Wonderland dinner with Rue Magazine was definitely the braised short ribs garnished with brussel sprout leaves, roasted turnips, and sugared blackberries from Homespun Atlanta.  By using a dark roast coffee rub and plenty of vegetable and herbs as just the right aromatics Chef Jason’s recipe will soon become a household staple.  Enjoy!  Truly, MKR  

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Braised Short Ribs, Homespun Atlanta  ||  Photography, Rustic White  

 
Braised Short Ribs
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Ingredients
  1. 6 Boneless Short Ribs, 4­5 oz each
  2. Kosher salt
  3. Grapeseed oil
  4. 1 Cup Dark Roast Coffee, Whole Bean
  5. 1 large Sweet Onion, cut into large wedges
  6. 2 ribs Celery, cut into 1 inch pieces
  7. 2 Carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2­inch pieces
  8. 2 cloves Garlic, crushed
  9. 2 to 3 cups Cabernet Sauvignon red wine
  10. 1 cup Sherry Vinegar
  11. 2 cups Water
  12. 1/2 bunch fresh Thyme, tied with kitchen string
  13. 1 sprig of Rosemary
  14. 2 Bay Leaves
  15. 1 T Peppercorns
  16. 1 T Whole Coriander Seeds
Instructions
  1. Preheat the oven to 275 degrees F.
  2. Season short ribs generously with salt.
  3. Place short ribs in large dutch oven on medium heat with oil. Brown very well, about 2 to 3
  4. minutes per side. Do not overcrowd. Cook in batches, if necessary. I usually fit 3­4 ribs at a
  5. time.
  6. After short ribs are browned, place on paper towel. Discard excess oil.
  7. Place mirepoix (onions, celery, carrots, and garlic) in pot and saute 3­5 minutes, until tender.
  8. Add the wine and sherry vinegar to mirepoix and reduce the mixture by half.
  9. Return the short ribs to the dutch oven and add 2 cups water or until the water has just about
  10. covered the meat. Add the thyme, rosemary, black pepper, whole coriander and bay leaves.
  11. Cover and place in the preheated oven for 3 hours. Cook until tender and not tough. Though
  12. they should not be falling apart.
  13. Once short ribs are done, remove ribs from pot and strain liquid and reserve. Discard veggies
  14. and aromatics.
  15. Place short ribs back into the empty pot and pour strained liquid over the short ribs. Place pot
  16. of short ribs back into oven with lid off for 20 minutes. Periodically baste short ribs until glossy
  17. and glazed.
Notes
  1. **As pictured garnished with brussel sprout leaves, sugared blackberries and roasted turnips**
Waiting on Martha http://waitingonmartha.com/

Garden & Gun Jubilee Part I

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A few weeks ago I had the immense pleasure of collaborating with Garden & Gun Magazine to attend their second annual Jubilee Weekend in Charleston, South Carolina.  Being my first time, but definitely not my last, to Charleston I knew I wanted to capture every moment I could so along with the Mr. one of my other partners in crime, my photographer, Kathryn McCrary came along for the ride.

Charleston itself was everything I had dreamed it would be.  Picturesque, full of history, and overflowing with charm, but this isn’t a story about Charleston, that story is coming next week.  Today we’re talking all about the Jubilee…well today and Friday because I couldn’t possibly squeeze everything Jubilee into just one day.  Not when there was so much to see, do and talk about.  

We started our weekend eating the most amazing local food, sipping wine, and stalking Harry Connick Jr. under twinkle lights at the Jubilee Oyster Roast, (tickets go fast for the evening, but I highly, highly, suggest attending the Roast next year).  Day one then began bright and early by noshing on homemade biscuits and candied grapefruit libations at the Editors Breakfast all why shopping the Southern Made Market Place.  I snagged numerous homemade treats, vintage cocktail napkins, the new Leontine Linens; For Every Room book, and a few handmade belts for the Mr.  We walked for miles under the canopy of Charleston’s gorgeous mossy trees, chatted with old friend and new, and rounded out our day with a quick trip to the Hobnob Entertaining Candy Shop before heading back for dinner at Husk.  

So with Jubilee Part I officially one for the books I can’t wait to share Part II with you!  Lastly I’d be amiss if I didn’t specifically send big thanks and love to Garden & Gun Magazine, Ms. Colleen Call, and the Belmond Charleston Place for making our stay nothing short of magical.  Happy Monday Loves!  Truly, MKR 

…AS PICTURED….Sweater, DKNY via Shopbop c/o (sold out similar HERE)  ||  Striped Shirt, J.Crew (on sale now, I have it in every color)  ||  Jeans, Paige Denim c/o  ||  Boots, Tory Burch (ON SALE!)  ||  Hat, Sole Society c/o (on sale NOW!)  ||  Watch, Daniel Wellington  ||  Ring, Kendra Scott c/o  ||  Acanthus Ring, Julie Vos  

*Photography, Kathryn McCrary  ||  This story was in collaboration with Garden & Gun Magazine, a magazine I love, adore and ready every single month.  Opinions are 100% my own.

Glazed Sweet Potatoes

Glazed Sweet Potatoes, Waiting On Martha

One of my favorite dishes from our Woodland Wonderland shoot was the glazed sweet potatoes courtesy of Homespun Atlanta, (I was actually eating them cold I couldn’t stay away)!  Surprisingly easy to make these are sure to be a perfect side for your holiday table.  Truly, MKR

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Glazed Sweet Potatoes, Homespun Atlanta  ||  Photography, Rustic White  ||   Table, Crush Event Rentals  ||  Gold Flatware, One Kings Lane  ||  Place Setting, Juliska Country Estate Winter Frolic via Bloomingdales Lenox

Glazed Sweet Potatoes
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Ingredients
  1. 2 T Grapeseed Oil
  2. 2 T Sorghum Syrup
  3. 2 T Butter
  4. 1 C Stock (chicken or veggie)
  5. 3-­4 each Small Sweet Potatoes (peeled and cut in ½ inch thick medallions)
  6. 1 sprig Rosemary
Instructions
  1. Preheat Oven to 400 F.
  2. Place an oven safe large saute pan (I always use this Lodge 12­inch Skillet) on stove top, add
  3. grapeseed oil. Begin placing the sweet potatoes flat in the pan and begin searing them once the
  4. pan is hot. About 3­4 minutes
  5. Add butter, sorghum*, and stock. Season with salt and pepper and rosemary sprig. Allow to
  6. come to a boil and then place in the oven for about 8­10 min. If you can't source sorghum you
  7. can substitute with honey or molasses syrup.
  8. Once sweet potatoes are tender carefully remove from oven and flip sweet potatoes over. Place
  9. pan back onto the stove and reduce to glaze the sweet potatoes. Once glazed, set aside to
  10. reserve.
  11. Garnish with fried herbs.
  12. * This step can be done before and reheated in the oven for 8 ­ 10 minutes before serving
Waiting on Martha http://waitingonmartha.com/
 

Wintery Kale Salad

Wintery Kale Salad by Homespun Atlanta, Waiting On Martha

One of my favorite parts of our Woodland Wonderland shoot was the delicious food by Homespun Atlanta.  Beginning with the wintery kale salad and ending with the butternut squash creme brûlée I promise Chef Jason’s dishes are ones that will make it on to your holiday table this year and for years to come.  Truly, MKR

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Wintery Kale Salad, Homespun Atlanta  ||  Photography, Rustic White  ||  Florals, Lindsay Coletta Designs  ||  Table, Crush Event Rentals  ||  Place Setting, Juliska Country Estate Winter Frolic via Bloomingdales Lenox

Wintery Kale Salad
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Ingredients
  1. ...For the salad
  2. 1 small Butternut Squash, peeled into ribbons (discard outer layer)
  3. 1 Pomegranate, seeds removed and reserved
  4. 1 bunch of Kale, stems removed, cut or torn into small pieces
  5. 2 Bartlett Pears, cored and sliced thinly
  6. 1 cup Toasted Pecans
  7. ...For the vinaigrette
  8. ⅓ Cup Sherry Vinegar
  9. 2 T Pomegranate Molasses
  10. 1 tsp Mustard Powder
  11. 1 cup Grapeseed Oil
Instructions
  1. Combine sherry vinegar, pomegranate molasses, and mustard powder. Whisk in grape seed oil
  2. vigorously.
  3. Marinate butternut squash with half of vinaigrette for 1 to 2 hours before mixing with rest of
  4. ingredients.
  5. Toss kale, butternut squash, pecans, and pears together in a medium bowl. Sprinkle with salt
  6. and pepper. Drizzle vinaigrette over the top. Toss and garnish with toasted pecans and
  7. pomegranate seeds.
Waiting on Martha http://waitingonmartha.com/

DIY Fruit & Rosemary Punch Bowl Ice Ring

DIY Fruit & Rosemary Punch Bowl Ice Ring, Waiting On Martha

Punch is back big time and what better way to jazz up your next party than with a fancy-schmancy punch bowl ice ring?  Of course what you put in your ice ring will depend on what your punch actually is, but for our Woodland Wonderland dinner I filled my ice ring with blueberries, raspberries, oranges, and rosemary and added it to a bowl full of champagne.  By keeping it simple with champagne it allowed the fruits and herbs of the ice ring to truly shine.  So TGIF my Loves, and Cheers!  Truly, MKR

*Photography, Rustic White  ||  Bundt Pan, Wilton  ||  Punch Bowl, Juliska

Fruit & Rosemary Punch Bowl Ice Ring
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Prep Time
10 min
Cook Time
12 min
Prep Time
10 min
Cook Time
12 min
Ingredients
  1. 1-2 quarts blueberries
  2. 1-2 quarts raspberries
  3. 2-3 oranges sliced
  4. 1 bunch of rosemary sprigs
  5. 1 cup orange juice (optional)
Instructions
  1. Using a bundt pan layer half the raspberries, blueberries, oranges, and rosemary fill half way with water and orange juice. Repeat with remaining fruit and herbs, fill the bundt pan to the top with water.
  2. Place in freezer and freeze overnight.
  3. When ready to serve allow the ring to sit at room temperature for 5-10 minutes. If it's still difficult to remove from the pan run it under warm water.
Waiting on Martha http://waitingonmartha.com/

Juliska Joy

JuliskaJoy

 

Juliska has and always will be one of my absolute favorite brands.  Founded by self described “unabashed romantics,” Capucine and David Gooding, founded Juliska in 2001 with a colleciton of 40 historic Bohemian glasses.  Focusing on “loving life and living well” Juliska has quickly become one of the leading home brands in America and one you’ll constantly see in my own designs.  In fact yesterday I shared my Woodland Wonderland which has numerous pops of Juliska magic.  And if you were paying attention I also shared a little (or rather BIG) contest Juliska is hosting.

Juliska wants to see how you are styling and sharing your own Juliska Joy this holiday season.  Simply tag your Instagram photos with the hashtag #JuliskaJoy and you could win a $1,000 shopping spree!  And because I have my fingers and toes crossed that I’ll be that lucky winner I’ve rounded up my favorite Juliska pieces for you all.  Good luck Loves!  Truly, MKR 

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One.  Country Estate in Flint  ||  Two.  Wicker Charger/Placemat  ||  Three.  Utensil Crock  ||  Four.  Bistro Gold Serving Set  ||  Five.  Pewter Tray  ||  Six.  Napkins  ||  Seven.  Firenze Medici Candle  ||  Eight.  Field of Flowers  ||  Nine.  Dean Decanter  ||  Ten.  Country Estate Ginger Jar  ||  Eleven.  Amalia Champagne Flutes  ||  Twelve.  Stopper & Coaster Set  ||  Thirteen.  Bamboo Spreaders

*This story was in collaboration with Juliska, a brand I love and adore.  Opinions are 100% my own.