I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
When summer rolls around I try to use my absolute favorite fruit, watermelon, in any and every way I can. So the other night when tiring of my standard margarita and with a bowl full of fresh cut watermelon in the fridge I thought, “yes a watermelon margarita must happen.” And happen it did. The sweetness of fresh watermelon juice combined with refreshing mint sprigs, tart lime, and tequila will have you sipping all summer long. Cheers! truly, MKR
Like most everyone on the planet I’m a lover of french fries. So when I recently purchased this guy I knew it’s first frying test would be my favorite potato indulgence, the fry. And while everyone seems to have their french fry preferences, I like my soggy while the Mr. prefers his as crispy as they come, that’s the beauty about making your own. One batch can be cut thinner and cook a tad longer to get that crispness while the other removed from the heat a tad earlier to allow for the sogginess I crave. And the garlic aioli sauce?! There are no words. This is now my go to sauce for anything and everything. Happy Monday Dolls! truly, MKR
P.S. Don’t worry, if you don’t have an actual fryer you can use a heave bottom pan and achieve the same results.
Sunflower, Vegetable or Peanut oil for frying (I used Sunflower)
1 cup Vegenaise
4-6 garlic cloves
1 tsp. lemon juice
Cayenne Pepper to Taste
Salt & Pepper to Taste
Fry Seasoning (optional)
Instructions
For the Fries...
Rinse potatoes, leaving skin on, and begin cutting them into sticks.
Place them in a large bowl and cover with cold water. Allow them to soak 1-2 hours, and you can even cut up the potatoes and soak them overnight in your refrigerator.
Heat a few inches of oil in a heavy pot to 300 degrees F. You want the oil to completely cover the potatoes.
In 4-5 batches add potatoes to the oil and cook until soft about 5-6 minutes per batch. Remove each batch just as it begins to turn golden.
Remove and place on a cookie sheet lined with paper towels, sprinkle with salt, and add next batch tot he oil. Continue this process until all potatoes have been cooked.
Sprinkle with fry seasoning and cayenne if desired. Enjoy!
For the Garlic Aioli...
Place Vegenaise in a small bowl and whisk to make it light and completely smooth.
Using a garlic press or grater add garlic to the Vegenaise and misk.
Add a dash of lemon juice, and a pinch of cayenne.
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
On my recent trip to Napa one of the most memorable moments was actually the night we arrived and I found myself tucked into a corner table at Goose & Gander with new and fast friends Scott Beattie, Michael Pazdan, Mikael, and The Orisons. The discussion was fast, furious, and exactly what I needed to get a little bit of inspiration I felt I was missing back, (it’s amazing what a night surrounded by fellow Creatives who are simply trying to put out the best version of their passion can do for ones soul). And just as good as the discussion was the drink Scott ordered up for me; my very first Pimm’s Cup. It was perfect in both sight and taste, and I couldn’t get enough. So when I got back I knew I had to mix one up to share with all of you. Cheers! truly, MKR
