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Finding Your Signature Scent

January 12, 2015
Story By: Mandy Kellogg Rye
Filed Under > Beauty & Tutorials

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Finding Your Signature Scent, Waiting on Martha | Photos by Kathryn McCraryFinding Your Signature Scent, Waiting on Martha | Photos by Kathryn McCrary

Finding a signature scent is both very personal and very telling of who you are or want to be in that moment.  Do you have a specific perfume based on the time of year?  Or one for work hours and a separate for play hours?  A fragrance that you always wear on a date or evening out?  Or have you been spraying the same scent for so many years you can’t even tell you’re wearing it anymore?  Recently I decided to venture outside my signature fragrance of Hermes Des Merveilles, one I’ve been wearing for a decade now, and test the waters to see if I could find something I loved even half as much.  

Perfumes are a tricky beast as they are completely different from person to person based on our own unique body chemistry, and can be the absolute opposite when worn for a day rather than spritzed in the air at the cosmetic counter.  That was the case with Jo Malone’s Wild Fig & Cassis.  I was obsessed with the scent in store, but it overpowered me so much on I could barley handle it.  Which made for a sad day because I adored the woody earthiness and cozy feeling that fragrance embodies.  I had been dying to try Aerin’s perfumes (mainly because the stone cap is just too gorgeous) for awhile now so when I received two of the bottles for Christmas I was thrilled.  And even better, I love them.  The fresh notes from Ikat Jasmine and warm, almost creamy tones of the Amber Musk compliment my body chemistry perfectly.  They won’t completely replace my Des Merveilles, I don’t think any perfume ever will, but it’s nice to switch it up every now and again.  I’d love to know, what’s your signature scent?  Truly, MKR

*Photography, Kathryn McCrary

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A Signature Style

October 13, 2014
Story By: Mandy Kellogg Rye
Filed Under > Uncategorized

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Leaving corporate America behind for full time creative entrepreneurship has meant complete freedom when it comes to my daily wardrobe.  So this year it’s been a goal of mine to hone in and define my signature style.  Throwing out what I had to wear for years and what I may like, but isn’t necessarily “me” and staying true to what I feel most comfortable in.  For now that tends to be a more tomboy-esq look, a lot of navys and blacks, slightly ripped denim, long layers, plenty of hats, and a bright pink lip.  And I’m sure like most things in life my signature style will just keep evolving but I must say, there’s something very freeing in letting go of past pieces (no matter how much they cost) that don’t represent who I am, where I’m going, and what I thought I needed to be.  I’d love to know, do you consider yourself to have a signature style?  truly, MKR

*Photography, Kathryn McCrary

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…AS PICTURED…Top, Eileen Fisher c/o (runs large, order size down)  ||  Endless Boyfriend Shirt, J.Crew  ||  Jeans, Paige Denim via Bloomingdales c/o (I cannot stop wearing these!)  ||  Scarf, J.Crew  ||  Hat, Sole Society c/o  ||  Booties, Sole Society c/o  ||  Bag, Zac Zac Posen Eartha Flap Bag c/o  ||  Sunnies, Chanel  ||  Acorn Ring, Julie Vos  ||  Gold Rings, Gorjana & Griffin c/o  ||  Watch, Cartier  ||  White Bracelets, Gold & Gray c/o  ||  Fuel Band, Nike

 

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Homemade Smoked French Onion Soup

A True Homemade Cold-Weather Comfort
November 4, 2014
Story By: Mandy Kellogg Rye
Filed Under > Soups & Salads

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Homemade Smoked French Onion Soup, Waiting On Martha || Photography Kathryn McCrary Homemade Smoked French Onion Soup, Waiting On Martha || Photography Kathryn McCraryHomemade Smoked French Onion Soup, Waiting On Martha || Photography Kathryn McCrary

One of the first purchases we made when moving to the South was the cult-esqe Southern staple, Big Green Egg Smoker.  And while I’ll admit to being a tad skeptical at first, now I can’t imagine cooking without it.  Everything just seems to be better with a little bit of smoke behind it: pizza, vegetables, fruits, Thanksgiving turkey, and today’s recipe, Smoked French Onion Soup. French Onion Soup has always been one of my absolute favorite cold weather treats and I’ve been perfecting my recipe, incorporating bits and pieces from many different recipes, for years now.  I love how Tyler Florence chooses red wine over white and Martha Stewart calls for Gruyere rather than a combination of Swiss and Parmesan. For my recipe I’ve subbed the beef stock for vegetable, making the dish completely vegetarian. I’ve also chosen Southern, sweet Vidalia onions instead of yellow onions and smoked them to elevate and really bring the flavors to a whole other level of comfort.  Enjoy!  Truly, MKR  

*Photography, Kathryn McCrary 

 **Gold Silverware, One Kings Lane (old, similar HERE)  ||  Soup Crock, (old, similar HERE & HERE)  ||  Vintage Pizza Paddle, (similar HERE)

Homemade Smoked French Onion Soup
Yields 6
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Ingredients
  1. 4 tablespoons unsalted butter
  2. 4-5 large vidalia onions (if you can’t find vidalia, yellow onions will work just as well)
  3. 4 garlic cloves chopped
  4. 1/2 cup red wine
  5. 4 tablespoons all purpose flour
  6. 2 quarts vegetable broth
  7. 1 medium-large baguette, sliced
  8. 1 pound smoked Gruyere, sliced
  9. 2 bay leaves
  10. 4-6 sprigs of thyme, plus additional for garnish
  11. Salt and pepper to taste
Instructions
  1. *If you don’t have a smoker simply skip to step 4*
  2. In a large bowl add 3-4 large handfuls of mesquite or hickory wood chips, cover with water and let soak for 1 hour.
  3. While the chips are soaking, preheat smoker to 500 degrees. When ready, add chips to the smoker, bringing the temperature down to the desired heat of 150 degrees. Cut the tops and bottoms off of the onions and remove their outer layer of skin. Place the onions directly on the grate of your smoker, on indirect heat for approximately 1 hour, no more than 2, (you want to smoke the onions, not cook them).
  4. Cut the baguette into 1″ inch thick slices and place on a cookie sheet. Toast in the oven at 350 degrees for 5-8 minutes or until golden brown. You can also do this step the night before to save time.
  5. Once the onions are smoked, slice and set aside.
  6. Melt the butter in a large pot over medium/high heat. Add the onions, garlic, bay leaves, four sprigs of thyme, salt and pepper to taste, and cook until the onions are soft and caramelized, stirring constantly. It should take about 20-25 minutes to properly caramelize, however smoked onions will likely take less time to soften and caramelize.
  7. Add the red wine to the caramelized onion mixture and bring to a boil. Once it reaches a boil, reduce the heat to a steady simmer until the wine evaporates, about 5 minutes.
  8. Remove the bay leaves and thyme sprigs and on a low heat add the flour, stirring to fully coat all of the onions. Continue to cook on low for about 8-10 minutes then add the vegetable broth and simmer for an additional 10 minutes.
  9. Ladle the soup into bowls and place baguette slices on top and cover with sliced Gruyere. You may need to use more than one slice of cheese depending on how big your bowls are. Place the bowls onto a cookie sheet to catch any spills as your soup will likely bubble over, and broil until the cheese is fully melted and begins to turn a golden brown.
  10. Sprinkle with additional thyme leaves, and enjoy.
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