Light Bright || My Top 12 Lighting Picks

Top 12 Lighting Picks Waiting On Martha

People ask me all the time when decorating a home what will really give a space impact?  What should I splurge on?  And every time my answer is always the same.  Lighting.  Lighting can transform a space in ways no piece of furniture can.  It’s the jewelry of the home.  It’s the place your eye should immediately be drawn.  It’s what gives a space warmth, and when done right can be equal parts functionality and art.  I simply adore lighting, specifically these 12 pieces.  truly, MKR   

*01.  Dwell Studio urchin lamp (because everyone loves a good urchin)  ||  02.  Dunes & Duchess Rachel sconce ||  03.  Jonathan Adler horse table lamp  ||  04.  Highball pendant  ||  05.  Dana Gibson blue canton tea caddy lamp  ||  06.  Dwell Studio cone table lamp  ||  07.  Stray Dog Fred sconce  ||  08.  Dunes & Duchess Sailor’s Knot table lamp  ||  09.  Currey & Company Parker chandelier  ||  10.  One Kings Lane Alberta table lamp  ||  11.  Jonathan Adler Meurice chandelier  ||  12.  Birch Lane Savoy glass table lamp

Golden Walnut Rum Cake

Rum Cake Waiting On Martha Rum Cake Waiting On Martha Rum Cake Waiting On Martha Rum Cake Waiting On Martha

When I escaped to the Bahamas a few months back I was introduced to rum cake.  Topped with walnuts, pineapple, or coconut, rum cake is the most delicious of desserts originally descended from holiday puddings, but can now be found every day of the week all throughout the Caribbean.  And just like my beloved Sky Juice, rum cake was something I knew once State side I had to make my own.  And make it my own I did.  By sticking with the traditional golden walnut topping and using Wilton Brand’s gorgeous Belle Pan and their Bake Easy non stick baking spray (my go-to non stick spray) I was able to create a rum cake that looked as good as it tastes.  And how adorable would these rum cakes be in the mini version?!  Enjoy!  truly, MKR

*Photography, Kathryn McCrary Photography

Walnut Rum Cake
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Ingredients
  1. 1 1/2 cups chopped walnuts
  2. 1 3/4 cups all-purpose flour
  3. 1/4 cup cornstarch
  4. 1 package of instant vanilla pudding
  5. 4 teaspoons baking powder
  6. 1 teaspoon kosher salt
  7. 1/2 cup room temperature unsalted butter
  8. 1 1/2 cups granulated sugar
  9. 1/2 cup sunflower or vegetable oil
  10. 4 eggs
  11. 3/4 cup whole milk
  12. 1/2 cup dark rum
  13. 1 tablespoon vanilla extract
For the Rum Glaze
  1. 1/2 cup unsalted butter
  2. 1 cup granulated sugar
  3. 1/4 cup water
  4. 1/2 cup dark rum
Instructions
  1. For the Cake...
  2. Preheat oven to 325 degrees F.
  3. Grease a standard Bundt pan (if your bundt pan is larger than 10 cups you may need to double recipe). I find the best way to grease a bundt pan is with organic vegetable shortening and then spray with Wilton Bake Easy non stick spray.
  4. Cover the bottom of the pan with the chopped walnuts; set aside.
  5. In a medium/large bowl whisk together the flour, cornstarch, baking powder, pudding, and salt; set aside.
  6. In an electric mixer on medium speed, mix the butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the flour mixture and mix on medium-low speed for 1-2 minutes.
  7. Add the eggs, one at a time, milk, rum, canola oil, and vanilla extract. Mix until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed.
  8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean. If you're using a larger bundt can increase the time and cover the bottom with tin foil half way through baking.
  9. Allow the cake to COMPLETELY cool before removing it from the pan. For removing shake the pan just a tad to loosen the sides. Place a cake plate on the bottom of the bundt pan and in one swift movement flip the cake right side up. Remove bundt pan gently.
  10. Pour the rum glaze over entire cake right before serving.
  11. For the Rum Glaze...
  12. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.
  13. Remove from heat and stir in 1/2 cup rum.
Waiting on Martha http://waitingonmartha.com/
*This post was sponsored by Wilton Brands.  Opinions, recipe, and love of Wilton Brands 100% my own.

We’re Hiring!!

We're-Hiring

POSITION  ||  Graphic Designer

HOURS  ||  4-8 hours a week

NEEDS  & SKILLS  ||  Looking for a creative and original graphic designer who can help elevate our email outreach, Shop campaigns, and various design projects.  Duties will include the creation, management, and implementation of daily/weekly Waiting On Martha emails, both for the Blog and Shop.  Periodic creation of special projects and updates to The Shop homepage.  I’m looking for a creative individual who understand the Waiting On Martha style, branding, and overall company goals.  Coding knowledge is a BIG plus!

PAY  ||  To be determined based upon skill level and experience

CONTACT  ||  Please send resume and examples of work to waitingonmartha@gmail.com.

……………………………………………………………………………………………………………………………………………………………

POSITION  ||  Intern

HOURS  ||  5-10 hours a week

NEEDS  & SKILLS  ||  Looking for a resourceful individual who can jump in and help out with whatever is needed from administrative duties such as filing and data entry, packaging for The Shop, responding to customer inquiries, and assisting on editorial and styled shoots.  Attention to detail, great communication skills, and a positive attitude are required and you MUST BE IN THE ATLANTA AREA!

PAY  ||  Unpaid.  School credit available, and this could eventually turn in to a paid position.

CONTACT  ||  Please email resume to waitingonmartha@gmail.com.

 

Atlanta Food & Wine Festival || A Recap

AFWF-Ballard AFWF2 AFWF AFWF1 AFWF11 AFWF3 AFWF8 AFWF10 AFWF6 AFWF-Peonies
As I was scrolling through what seemed like a million plus pictures on my camera the other day I stumbled across these gems and realized I never chatted about my experience at the Atlanta Food & Wine Festival.  I blame this momentary loss of memory on the temporary high I was on from eating and cocktailing my way through the South for 3 solid days.  AFWF shouldn’t even be called a festival, it should be called an experience.

The weekend kicked off with breakfast in the connoisseur lounge which was a stunning design collaboration between Ballard Designs and William Peace of Peace Design.  Peace called the design a play on coastal living, I simply asked if I could move in tomorrow.  Once we were properly satiated with bloody marys and biscuits the day “officially” kicked off with a champagne toast by founders Dominique Love and Elizabeth Feichter.  Then the madness began as everyone rushed upstairs, downstairs, outside, or to wherever their first class began.  I of course gravitated towards any and all wine seminars.  I tasted 90+ wines with Michael McNeill, Master Sommelier, (did you know there are only 219 Master Sommeliers in the world?!).  Learned how to cold smoke on the Big Green Egg with Todd Richards.  Decided I should really consider buying a villa in Tuscany (duh) with Brancaia.   Was challenged by Whiskey with Struan Grant Ralph.  And spent hours upon hours in the tasting tents.

All in all the weekend was one for the books and a must for any food and wine loving soul.  My calendars are already marked for AFWF 2015!  TGIF Loves.  truly, MKR

*All images original to Waiting On Martha

**Big thanks to Dominique Love, Elizabeth Feichter, and 360 Media who made the weekend possible.

Nespresso Caramel Iced Coffee

Caramel Iced Coffee from Waiting On Martha Caramel Iced Coffee from Waiting On Martha Caramel Iced Coffee from Waiting On Martha Caramel Iced Coffee from Waiting On Martha

There are two things in life I will never give up; one of them is coffee.  So when Nespresso reached out about their new VertuoLine, well lets just say I didn’t blink.  You see I’ve actually had their original machine for years, and while it’s still lovingly used on a weekly basis I was anxious for the upgrade.  Mainly because the VertuoLine not only brews the espresso I’ve come to know and adore, but also full cups of coffee.  And this new and improved capability brings my ability to easily make a summer time favorite, caramel iced coffee.  The sweetness of homemade caramel syrup (which is ridiculously easy to make so never buy it), combined with frozen Nespresso coffee cubes (I suggest making tons of these and storing them for easy future use), and fresh Nespresso coffee topped off with a little cream…it just doesn’t get any better than that.  truly, MKR

*Jonathan Adler coffee creamer, sugar, & mug  ||  Williams Sonoma ice cube tray  ||  Williams Sonoma glass nesting bowl  ||  Crate & Barrel glass pitcher (old, but I love this one)

**Images, Kathryn McCrary Photography

Nespresso Caramel Iced Coffee
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Ingredients
  1. 1 cup sugar
  2. 4-6 cups Nespresso Coffee
  3. Cream (optional)
Instructions
  1. For the Caramel Iced Coffee...
  2. Combine 1 tablespoon homemade caramel syrup, 2-3 Nespresso coffee ice cubes, 1-2 cups of fresh Nespresso coffee, and cream if desired.
  3. Stir and enjoy immediately.
  4. For the Coffee Ice Cubes...
  5. Make 2-4 cups of Nespresso coffee (depending on how many ice cubes you'd like to make), pour coffee into large ice cube trays and freeze over night
  6. For the Caramel Syrup...
  7. Heat sugar and 3/4 cup water in a saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil.
  8. Continue cooking without stirring, until mixture becomes golden in color.
  9. Remove from heat add 3/4 cup water, return to heat and continue stirring until mixture is completely liquid.
  10. Transfer to a heat proof container and let cool. Syrup will last up to 2 weeks, refrigerated and sealed.
Waiting on Martha http://waitingonmartha.com/
 **This post was sponsored by Nespresso, a brand I love and adore.  Recipe and opinions are 100% my own.

 

Summer Reading

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No. 1 - Porch Living.  Because I live in the South and because it’s summer this book was a no brainer.

No. 2 - Killing Kennedy.  While I’m not a fan of Bill O’Reilly I’m quite obsessed with the Kennedy family and I’ve heard this book will only fuel my obsession.

No. 3 - Homemade Summer.  Just the cover alone sold me.

No. 4 - Instant Expert, Champagne.  Duh.

No. 5 - Southern Pies.  Because pie might be my favorite dessert.

No. 6 - The Fault in our Stars.  Just started it and already preparing the Kleenex.

No. 7 - Juice It.  It may be a fad for some, but I’m a big fan of juicing and this book has some fabulous recipes.

No. 8 - The Catcher in the Rye.  I got sucked in to the most interesting PBS documentary on J.D. Salinger the other night which has now made me determined to go back and read all of his novels.

No. 9 - Alice in Tumblr Land.  The most hilarious read for any of us navigating the digital world.

No. 10 - Daniel, My French Cuisine.  A beautiful book for cooking or the coffee table.

No. 11 - #GirlBoss.  Some are calling it the female entrepreneurs new Bible.  

No. 12 - Berlin Street Style.  The follow up to Paris Street Style and dare I say I may like Berlin better?!

Heirloom Tomato Tart

Heirloom Tomato Tart Heirloom Tomato Tart

In my kitchen one of the many pleasures of summer will always be the bounty of heirloom tomatoes.  So when the latest Williams Sonoma catalog landed on my doorstep I didn’t have to even open the pages to know I was going to re-create their Heirloom Tomato Tart.  Of course I had to put my own spin on things by subbing out Parmesan cheese for goat and adding chives to compliment the basil, and next time I think I’ll add fresh grilled sweet corn to the mix, but other than that I found the recipe to be a refreshing summer treat.  A treat that will make its way on to my table all summer long.  Enjoy!  truly, MKR

*Le Creuset tart dish  ||  Williams Sonoma placemats (old but I love THESE)  ||  Waiting On Martha salt & pepper cellars  ||  Waiting On Martha fork & spoon dipping dishes  ||  Williams Sonoma pie weights  ||  Williams Sonoma Offset Icing spatula

Heirloom Tomato Tart
Yields 8
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Prep Time
2 hr
Cook Time
25 min
Total Time
2 min
Prep Time
2 hr
Cook Time
25 min
Total Time
2 min
For the filling
  1. 2 cups ricotta cheese
  2. 2 cups crumbled goat cheese
  3. 1 1/2 Tbs. chopped fresh basil
  4. 1 1/2 Tbs. chopped fresh chives
  5. Salt and freshly ground pepper, to taste
  6. 1 1/2 lb. heirloom tomatoes, sliced 1/4 inch thick
  7. Sea salt and freshly ground pepper for finishing
  8. Small basil leaves for finishing
  9. Chopped chives for finishing
For the dough
  1. 2 1/2 cups all-purpose flour
  2. 1 tsp. salt
  3. 20 Tbs. chilled unsalted butter, cut into 1/2-inch pieces
  4. 1/4 cup ice water, plus more as needed
For the dough
  1. In the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine.
  2. Add the butter and pulse until the mixture resembles coarse meal.
  3. Add the 1/4 cup ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.
  4. Turn the dough out onto a work surface and shape into a 5-inch disk.
  5. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
For the tart
  1. Position a rack in the lower third of oven and preheat to 400°F.
  2. On a lightly floured surface, roll out the dough to 1/8 inch thick to fit a 10 1/4-inch round tart pan.
  3. Coat tart pan with a non stick baking spray or lightly flour to prevent sticking.
  4. Press the dough into the pan and trim.
  5. Place the tart pan on a baking sheet and fill the pan with pie weights. Bake for 12-15 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes. If edges begin to burn cover with pie or tin foil.
  6. Transfer to a wire rack and let cool completely in the tart pan.
  7. In a bowl, combine the ricotta, goat cheese, chives and basil. Mix, and season to taste with salt and pepper.
  8. Using a small offset (or icing) spatula spread the mixture into the cooled tart shell making it about 1/2 inch thick.
  9. Top with the tomato slices and sprinkle with salt, pepper, chives, and basil leaves.
  10. Serve immediately.
Adapted from Williams Sonoma
Adapted from Williams Sonoma
Waiting on Martha http://waitingonmartha.com/
*All images original to Waiting On Martha

07.04 || This Week I

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…felt inspired to have a good ol’ American beach day.
…added boatloads of summery new arrivals to the Shop and launched our Fourth of July sale; 15% off all SUMMER items with code AMERICA.
…shopped the Tory Burch summer sale and oxfords I’ve been lusting after finally found their way into my cart. #tomboyatheart 
…agreed with T&C on some entertaining musts.
…started to count down till I co-host the Brand Market Workshop with Anna in a city where Martha came to be, Chicago!  Only 20 seats loves, so snag your ticket now!   
…embraced the rollercoaster like Kate and headed words of wisdom from 21 other amazing women.
…discovered a fabulous artist thanks to Gaby.
…sent big hugs to all those in NC this weekend…be safe!
…urged my Atlanta Creatives to sign up for this amazing workshop.
…drooled over this take on a summer salad.
…craved everything over at A Sunny Afternoon, but I especially have my eye on one of THESE.
…prepared to celebrate America’s independence with family, friends and a whole lotta’ pie!  
…received my first mean comment on Instagram.  And not constructive mean (though I’m not sure thats a thing), like just mean.  I won’t delve too much into it as mean comments are nothing new to Bloggers or to anyone who puts themselves out there creatively, but I will say you get back what you give in this life so I suggest we all try to be just a tad kinder to others.  And if you can’t be kind don’t follow me, just stay out of my realm all together because I did not create it, I did not invite it, and I sure as heck don’t associate with it.  truly, MKR

*Image 

Occasions Magazine Colors Of Summer || Gold

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The final look from Occasion Magazine’s Colors of Summer was of course my absolute favorite, current color crush…gold.  And gold this Sarah Seven dress was.  With its ruffled sweetheart neck and layers of lace this gown was one you could easily put a bohemian spin on it like you see above, or dress completely up for a truly black tie affair.  It was to say the least, the perfect ending to one of my most memorable, and dare I say, favorite shoots I’ve styled to date.  One I couldn’t have pulled off without the amazing creative team of Rustic White, Munn Brothers Films, Lindsay Coletta Designs, and Jennifer C. Nieman.  I am truly honored to work amongst such talent on a regular basis.  So my Loves, that’s it.  The magazine is on the shelves and if you haven’t gotten it already, well what are you waiting for?!  truly, MKR    

*Concept & Styling, Mandy Kellogg Rye for Occasions Magazine  ||  Photography, Rustic White ||  Cinematographer, Munn Brothers Films  ||  Flowers, Lindsay Coletta Designs  ||  Hair & Makeup, Jennifer C. Nieman  ||  Venue, Ambient Studios Plus  ||  Model, Danielle ||  Gown, Sarah Seven via The Sentimentalist  ||  Jewelry, Carolee via  Bloomingdales Lenox  ||  Shoes, Stuart Weitzman via  Bloomingdales Lenox  ||  Hair Adornment, Twigs & Honey via The Sentimentalist

Currently Coveting || Red, White & Beautiful

CCAmerica

 

From left to right, top to bottom…S&B needlepoint flag flask  ||  Anchor stopper  ||  H&L needlepoint flag hat, also available in green  ||  Gorjana Griffin star studs  ||  Red, white and blue anchor cocktail picks and shaker, also available in navy, red, lime, and clear  ||  Loeffler and Randall  Starla sandals  ||  Saint James shirt, an absolute favorite of mine  ||  Ahoy extra large match boxes  ||Barmaid bottle opener  ||  Current Elliott boyfriend jeans, the BEST boyfriends on the market  ||  Found leash  ||  Banjo & Matilda cashmere sweater  ||  One Kings Lane star lights  ||  S&B needlepoint flag key ring  ||  Chuck Taylor Allstar sneakers also love the high top version  ||  Star sparklers

**P.S. we letting our Blog readers shop our 4th of July sale just a tad early!  Take 15% off all “SUMMER” items with code AMERICA at checkout beginning today.  xo