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This Week I…

November 10, 2013
Story By: Mandy Kellogg Rye
Filed Under > Uncategorized

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…officially became Style Me Pretty’s latest monthly contributor.  Still swooning, over the moon excited about being a part of this amazing team of editors!

…loved reading Timothy McSweeney’s twist on The 12 Days of Christmas.

…prepared for two very big events I’m hosting this coming week.  On Thursday I’m teaming up with Juliska at Bloomingdales Lenox from 4-8, sharing holiday table settings and decorating tips and celebrate their newest, and oh so major pattern.  Think silvers and golds.  Then on Saturday Paris and I will be at Calypso St. Barth from 12-3 helping you all shop for sweater season and do some good in the community with Covenant House.

…learned how to buy a castle in France thanks to Eat Savor Love, because obviously I’m in the market for a castle in France.

…added lots of new goodies to the Shop, including bow ties, holiday ties, and animal inspired baubles.

…toured One Kings Lane’s co-founder’s fantastic home.  Big fan of the OKL, big fan of her home.

…finally purchased some lady like, and monogrammed gloves.

…hosted a little, or rather big holiday giveaway with Sweet Lemon Magazine and some of my  fave bloggers.  Today is the LAST day to enter people!  truly, MKR

P.S. Today is the LAST day to get 15% off the ENTIRE Shop with code EMILYLEY15.  Thanks Em for being an amazing curator!

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Wintery Kale Salad

December 13, 2014
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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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.
Welcome by Waiting on Martha https://waitingonmartha.com/
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DIY Fruit & Rosemary Punch Bowl Ice Ring

December 12, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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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.
Welcome by Waiting on Martha https://waitingonmartha.com/
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