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...
One glance at this punchy pink green tablescape from the archives and I’m itching to find an excuse to throw a girly get-together. MKR styled this spread back in 2013, but she completely nailed the true timelessness of pink and green; the color combo is a quintessential staple in Southern style and entertaining.
Inspired by her favorite summer indulgence, key lime pie, MKR brought together details on the table that are light, fresh, feminine, and perfect for spring and summer. The floral centerpiece alone deserves throwing a party for; I love that MKR incorporated key limes with the fluffy pink peonies, euca willow, dianthus and viurnum opulus (find the centerpiece tutorial here).
For setting the table, For the place settings, MKR stuck to these five basic tips: think variation in color and height, don’t be afraid to mix color and pattern, invest in white dinner or salad plates to serve as the starting point to your place setting, go all out with gold flatware or copper flatware, and don’t forget fresh flowers! Head over to the original post to find more spring and summer tablescape inspo. Cheers, Kat
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.
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.
I’ve been meaning to share this recipe for about a year now, because that’s about how long I’ve been making this super easy spin on homemade french-fries.
Using a mix of frozen (yes frozen) sweet potato and regular fries I’ve combined olive oil, garlic, fresh Parmesan cheese and rosemary for a new take on an old classic.
I discovered this combo while vacationing last summer on 30A. We had this big, beautiful kitchen to cook in and had the urge to whip up burgers and all the sides. But without frying or wanting to take the time to cut up the potatoes and soak them I opted for high quality, organic frozen fries (I prefer this brand).
While the fries roast in the oven, per the bags directions, finely chop up a a few sprigs of rosemary and shred about a cup of fresh Parmesan cheese, then set to the side. Next, combine 4-5 cloves of diced garlic to about 1/2 cup – a cup of olive oil on the stovetop and cook until warm. You want to try not to cook olive oil on too high of a temp as that’s when possible carcinogenic toxins can occur.
Anyway, once the fries are done drizzle the garlic-olive oil concoction over the fries and top them immediately with freshly grated Parmesan & rosemary. The result, mouth-watering french fries that transported me to a seat at the bar of my very favorite gastro pub. Trust me, everyone was a fan. Not only of the taste, but also of how easy they were to make.
And while I’ve been loving these as an easy summer side to burgers, this would also be fun for a “fancy” steak night at home, or if you’re trying to be healthier pair them with a great summer salad. And if you’re hosting a party, think about rolling parchment into a funnel shape and filling it with fries. Literally the possibilities are endless. Enjoy! Truly, MKR
