Yeah That Greenville

A Trip To South Carolina with Garden & Gun Magazine
May 17, 2018
Story By: Mandy Kellogg Rye
Filed Under > Everyday

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Recently I had the opportunity to head back to one of my favorite cities, Greenville, with one of my favorite magazines, Garden and Gun. On our agenda; eat, drink, and see my way through the city in two short days.  Which proved to be harder than I had anticipated.

If you’ve never been to Greenville, South Carolina you’re missing out.  Located a short drive from Atlanta; Greenville is a small but mighty city.  Mighty in the sense of activities, culture, shopping, food and drinks.  While Greenville is a place I escape to a few times each year I’m always shocked by how it’s constantly changing and evolving.  I swear I was just there a few months ago and half of the restaurants that I went to this go-round weren’t even there last time.  Case in point, Husk.

I’d been to Husk in Charleston and loved it, so I couldn’t wait to see what spin Husk brought to Greenville. And Husk did not disappoint. Led by James Beard Award-winning Chef Sean Brock, Husk’s Greenville location reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in Greenville. The menu was completely unique and true to it’s location and I foresee it having a long life in this highly food-driven city.

I also had an opportunity to hit up other parts of town that I hadn’t seen last time. I spent an entire day in West Greenville where I checked out The Village Grind, Anchorage, GBD, and Kuka.  All three are places I highly recommend next time you’re in town.  At the Village Grind try a Methodical coffee with lavender. At GB&D you must get the flat iron steak and mac and cheese. The entire menu is order worthy at Anchorage. And definitely pick up a few juices at Kuka. I loved the Cocoa Loca and the Green with Envy. 

I also spent some time over in Traveler’s Rest where I devoured crepes for breakfast at Tandem Creperie & Coffeehouse and pizza from Sidewall Pizza for lunch.

Lastly, I spent some quality time downtown taking advantage of the views with drinks at Up On The Roof, and grabbed a great cheese plate, salad and a few bottles of wine at Caviar & Bananas.

All in all, Greenville did not disappoint, as it never does. And I’m already planning a trip back there this summer.  Make sure to check out the story over on Garden & Gun Magazine, and let me know in the comments what you love about Greenville!  Truly, MKR

Photography, Kathryn McCrary | This post is sponsored by Garden & Gun Magazine and the city of Greenville.  Opinions and images are 100% my own.

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Easy Homemade Granola Crunch Recipe

easy, homemade granola filled with almonds, pumpkin seeds, coconut, cranberries, & cinnamon
May 13, 2018
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

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easy homemade granola with coconut, cranberry, almonds, pumpkin seeds & honey An easy homemade granola recipe full of almonds, sunflower seeds, coconut, and cranberry.

Recently I’ve been on a homemade granola kick.  If you’ve never tried making homemade granola you should!  Honestly, granola the easiest thing I’ve ever baked, if you can even call it baking.  Besides being beyond easy to make, homemade granola is one of those things that you can really customize to your tastes.  My easy homemade granola crunch is filled with almonds, pumpkin seeds, coconut, cranberries, cinnamon, nutmeg, honey, and maple syrup.

After testing out a few different ways to make easy homemade granola, I’ve come to the conclusion that it’s basically fool proof as long as you stick to three main notes. 

One, bake it low and slow.  Don’t rush homemade granola, as that’s when it can burn.  Bake it as 300 degrees for approximately 45 minutes, stirring occasionally.  I burnt this recipe the first time as it didn’t feel like it was crisping up. Come to learn, it won’t crisp up in the oven. Granola only crisps up when you take it out and let it cool.

Two, make sure you have a large enough baking dish to allow for stirring.  I bake homemade granola in my turkey roasting pan, and treat it very similarly to my homemade Chex Mix recipe.

Third, add your soft items like cranberries during the last 10 minutes of baking.  Otherwise they become hard as a rock and can possibly break a tooth when biting into! Yikes!

While not a deal breaker, I also think it’s very important to use the highest quality of organic honey and maple syrup.  By using the best of the best you’ll need to add less because the flavor will be so much more vibrant.   Honey and maple syrup are not items you want to skimp on.  You can truly taste the difference when comparing quality.

And homemade granola is not just a snack to munch on. My favorite way to enjoy this easy homemade granola crunch recipe is in a breakfast bowl.   I love filing a shallow bowl with my homemade granola crunch, adding in seasonal fruits, and a bit of almond milk.  This easy homemade granola recipe is also great as a yogurt and smoothie topping.  The possibilities are truly endless.

Plus, you can make this granola recipe in larger batches, to enjoy throughout the week.  And as long as you’re cognizant of how much honey and maple syrup your adding, my easy homemade granola recipe is an overall healthy recipe. Click through (below) to snag the recipe and whip up a batch for yourself this week!  Truly, MKR
 


 

Easy Homemade Granola Crunch
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 container of organic rolled oats, thick would be best (32-42 oz.)
  2. 1 small bag of organic cranberries
  3. 2 cups almonds; whole or slivered
  4. 2 cups pumpkin seeds
  5. 2 cups unsweetened coconut flakes
  6. 2 tabelspoons cinnamon
  7. 1 teaspoon nutmeg
  8. 1 teaspoon vanilla
  9. 1/4 cup organic honey
  10. 1/4 cup quality maple syrup
  11. 1 teaspoon Himalayan salt
Instructions
  1. Preheat oven to 300
  2. In a large bowl mix all ingredients except cranberries. Add to a large baking or roasting dish and cook about 30 minutes stirring every 10-15 minutes.
  3. During the last 10 minutes of baking add cranberries and stir. Bake 10 more minutes.
  4. Remove from oven and dump on parchment paper to cool.
  5. Once completely cooled store in an airtight container for about 1 week.
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The Cucumber Collins Cocktail

A refreshing spin on the classic cocktail
May 9, 2018
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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The Cucumber Collins Cocktail Recipe, Waiting On Martha The Cucumber Collins Cocktail Recipe, Waiting On Martha The Cucumber Collins Cocktail Recipe, Waiting On Martha

Named after a famous hoax from 1874, The Tom Collins cocktail has easily become one of the most iconic gin cocktails around. And while I’m not one to often mess with the classics, I think it’s nice to sometimes add a spin. Especially if that spin that doesn’t effect the original version, but only enhances it.  That my friends is how I came to know the refreshing Cucumber Collins as shown here.  But before I dive into my Minty, Cucumber Collins spin, first lets talk about this Tom Collins hoax.  

According to The Gin Foundry, “the story of the hoax goes something like… Tom Collins was a loud and boisterous man who was known to sit in taverns and talk harshly of nearly everyone he’d met, or in many cases, those he hadn’t. Fortunately for those who fell victim to Collins’ wrath, they had good friends who would immediately find their friend and let them know of all the profanity directed towards them. The victim was then encouraged to find Collins and confront him. However, when the victim went to the tavern where Collins was meant to be, he was nowhere to be found (because Tom Collins did not exist). It was then that those desperately looking for their revenge would ask at the bar for Tom Collins, and instead receive the sour cocktail.”

This hoax made it’s way around New York and beyond, with even the newspapers writing all about it.  And while I can’t imagine what would happen each time an enraged person was handed a Tom Collins cocktail rather than meeting an actual Tom Collins, I am thankful it produced such a fantastic cocktail.

Your classic Tom Collins consists of gin, lemon, plenty of simple syrup or sugar, and ice.  And if I’m being honest reminds me of a boozy lemonade, which I love, but typically has too much sugar for me to have more than one.  This led me to thinking of how to make the Tom Collins a bit less sugary, and a bit more refreshing.  Easy; insert fresh cucumber, fresh mint, club soda, and you have the Cucumber Collins.  

As easy to make as it is beautiful to look at, this refreshing spin on an iconic cocktail will be one I promise you’ll be drinking all summer long.  Click through/below to find the recipe, and Cheers! Truly, MKR

P.S.  You could also use lemon, mint cucumber gin to enhance the flavor and if you’re going to go that route you definitely need to check out the WOMH infusion kits!
 


 

The Minty Cucumber Collins
Serves 1
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Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Ingredients
  1. 2-3 fresh cucumber slices plus more for garnish
  2. 1-2 stems of fresh mint, plus more for garnish
  3. 2 ounces gin (you can use cucumber gin if you prefer)
  4. 1/2-1 ounce simple syrup
  5. 1 ounce freshly squeezed lemon juice
  6. 1/2 ounce freshly squeezed lime juice
  7. Club Soda
  8. Ice
Instructions
  1. Add cucumber slices, 1 mint stem and gin to a cocktail shaker, muddle lightly.
  2. Add citrus juice, and ice to shaker.
  3. Shake, shake, shake
  4. Strain into a high ball glass filled with ice.
  5. Top with soda water, and taste. Add desired sweetener till it's at a sweetness level you like, lightly stir.
  6. garnish as desired and enjoy.
Notes
  1. I chose to garnish my Cucumber Collins by wrapping a thin cucumber slice around the glass. Do this before adding the ice and cocktail.
Adapted from The Tom Collins Cocktail
Adapted from The Tom Collins Cocktail
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