New Year New Food

January 10, 2013

Story By: Mandy Kellogg Rye

Filed Under > Uncategorized

Like pretty much everyone on the entire planet I too have made the resolution to eat better. So I am proud to say, New Year New Food! For me it may be a tad different, because after 2 years of being a pescatarian I am now 100% vegetarian. This won’t be a huge change for me as I rarely ate seafood, but I know unlike giving up meat it will prove to be a challenge at times.

So with the full on veg lifestyle in effect I checked out some of my favorite food bloggers for some inspiration. And I’d love to hear (in the comments below) if you have a favorite vegetarian dish. xoxo

Simple vegetable paella from A Couple Cooks

Spinach and artichoke linguine from How Sweet It is

Quinoa harvest salad from Camille Styles

Spicy tofu scramble with red peppers from Going Home to Roost

Creamy tomato soup with brown butter garlic croutons from How Sweet It Is

Persimmon and cranberry baked oatmeal from Spoon Fork Bacon

Life Via Instagram + our VIETRI Giveaway Winner

July 22, 2013

Story By: Mandy Kellogg Rye

Filed Under > Uncategorized

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Row 1: Photo shoot prep (kraft crab placemats, tablecloth, nautical dinner plates, salad plates, whale tray, and coasters). || Pearl my new pet swan. Originally her name was Sugar, but I think she’s more of a Pearl. || Ties galore at market.

Row 2: TBT to the very first photo shoot I did with Rustic White. || My favorite trinket tray holding my favorite trinkets. || My Chicago insider look at Chicago in Luxe Interiors summer magazine.

Row 3: My new favorite lucite ghost chairs c/o Euro Style Lighting || Short hair don’t care. || Rainy day recipe creating (recipe box and dock cleat mug).

Row 4: All white everything (tunic ON SALE NOW, jeans, orange necklace, navy necklace). || My new favorite gypset bag c/o Miss Mochila. || Suns out guns out on Lake Lanier.

Row 5: My extra large sun hat. || Cocktail creating with Smirnoff. || The Mighty Purse.

Row 6: Homemade apple butter. || The holidays are in full swing at Hester & Cook. || Snail mail (Rifle Paper Company’s “Hello Darling” stationery set, Break the Rules envelope opener, anchors aweigh mug, Warby Parker glasses.

Row 7: Poor Little It Girl looking oh-so-fab in our skull & needlepoint hat. || Polka dot pie server (pink and blue). || Channeling my inner Axl Rose.

And lastly big congrats to Mary Elizabeth the winner of our VIETRI summer entertaining giveaway. Thank you to everyone who participated, and big thanks to VIETRI. Happy Monday! truly, MKR

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How To: Growing An Indoor Herb Garden

March 12, 2015

Story By: Mandy Kellogg Rye

Filed Under > How To

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There’s nothing I love more than infusing fresh herbs from my kitchen herb garden into whatever I’m cooking or cocktailing. And whether you consider yourself an expert or novice gardener, mastering a small indoor herb garden is easier than you think.

To get started, gather planters of different shapes and sizes (these are from Anthropologie), organic potting soil and your preferred seeds or already-planted herbs. When selecting your preferred herbs, think of how you’ll use them. Sprigs of thyme add a crisp bite to everything from roasted vegetables to hearty soups. Fresh cut basil is the perfect way to garnish a salad, and a necessity for any margherita pizza. Parsley garnishes every dish with a much-needed pop of color. Mint is a mojito staple and will make your entire kitchen smell heavenly. And if you find yourself regularly cooking with one herb more than others, plant that herb in one of the larger planters and double up on seeds.

When moving the herbs from the store containers to your planters, gently break up the roots with your fingers and place the herbs in the center of your planter. Then, surround the plant with additional soil. Lightly pat down the soil, but make sure not to overcrowd the herbs or add too much soil—you want to always give the plant room to grow. (See the slideshow below for an easy four-step tutorial.)

Each herb will vary slightly when it comes to water and sunlight. Make sure to read the directions accompanying each plant. For example, herbs like basil, need more sunlight and water than rosemary, which will flourish even when being neglected. I’d also suggest investing in a plant mister for the herbs, and keep in mind that as the herbs begin to outgrow their original planters, you can easily replant them outside where they’ll have more room to flourish, or split the herb to keep one portion inside to have on hand, and the other remaining outside.

Your edible herb garden, filled with sage, rosemary, and other fragrant herbs, will be a much-loved addition to your kitchen. Do you plant and use herbs regularly? Truly, MKR

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