results for one room challenge 2016

How to Spring Clean with a Printable Spring Cleaning Checklist

Tackling Spring Cleaning Room by Room
March 1, 2017
Story By: Mandy Kellogg Rye
Filed Under > Everyday

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A Case for Spring Cleaning with A Printable Spring Cleaning Checklist, Waiting On Martha

Spring cleaning has always gotten a bad rap.  The annual chore of purging the whole house, whether you secretly enjoy it or not, brings about the connotation of an overwhelming slew of dirty work.  But when we actually take a second to think about it, cleaning gives you a huge sense of accomplishment, and it can be incredibly meditative and regenerative.  

A good cleaning works to clear the space, and it encourages a calm, peaceful and healthy (literally) environment.  It can also help extend a feeling of contentment with what you already have, decreasing your likelihood of spending money on things you don’t need. 

So this year, instead of moaning and groaning about it (and putting it off) I’m embracing this springtime ritual. In fact, recently, I have basked in glorious Sundays inside, where I have cleaned the house for a busy week ahead. I’m finding that the “reset” feeling is priceless, and it’s gotten me to understand the joy that Marie Kondo taught us. 

While spring cleaning can be great, I also understand it can be overwhelming.  So to help you get started we at Team WOM got together and created the ultimate spring cleaning, printable, checklist.   This spring cleaning checklist should quiet that feeling of where to start and make your home easier to navigate; breaking it all down room by room.  Find our printable checklist HERE.

Along with checklist I’ve also highlighted a few additional tips for those hard to clean spaces and places.  Tips like how do you actually clean your wood cutting boards, a breakdown of expiration dates, and the easiest way to tackle your blinds. And if you’re looking for some organizational inspiration make sure to check out our previous posts on linen closet, laundry room, and bathroom organization.

Lastly, I urge you to do your research and consider making the switch to non toxic cleaning solutions.  Switching to non toxic cleaning solutions is not only one of the healthiest things you can do for you and your family, it’s also the least expensive in the long run.  Cheers, MKR

P.S. While you’re degreasing, decluttering, and cleaning from top to bottom why not rid it of some bad juju with our DIY smudge sticks while you’re at it? 

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End-Grain Cutting Board in Walnut

Williams-Sonoma, $169.95

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As you’re sanitizing your wood cutting boards, stay away from the dishwasher. Instead, be sure to immediately rinse with hot water and soap, letting it dry properly and thoroughly. 

And did you know?  You can bring an old cutting board back to life and remove stains with a sprinkle of coarse sea salt and half of a lemon. Scrub all over with the lemon, then let it sit for 10 minutes before rinsing. If it’s a little stinky, spritz the board with white vinegar and a drop or two of lemon essential oil. 

Bamboo Blind 2-Inch Slats in Pecan

Overstock, $47.99

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When you tackle the blinds and curtains around the house, remember to vacuum horizontal ones across the slats, not up and down, and starting top to bottom.  Team WOM swears by the Dyson Cordless Vacuum with all sorts of detachments perfect for cleaning blinds, sofas, cars, etc. 

If you’re dusting vertical blinds, brush downward.  These motions will help ensure the blinds do not become damaged or unhinged during the cleaning process. 

2 Tier Acrylic Tower

The Container Store

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As you’re decluttering and cleaning the bathroom, pay extra attention to expiration dates on beauty products and pill bottles.  This is a great time to purge unused and expired items that are taking up precious space below the sink. Here’s a great breakdown of common expiration dates to keep in mind (it’s pretty mind blowing if you haven’t thought about it!). 

St. Honore Soap Dish

One Kings Lane, $12

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Don’t forget about sanitizing the most-used items in the bathroom like soap dishes and toothbrush holders.  These items can catch and store moisture (which is never good) and should be cleaned more frequently than you probably realize. 

Try to limit the amount of water collected by wiping down frequently after uses.  When you deep clean, soak them in hot water in the sink, or run them through the dishwasher. 

Featured image, Rustic White for Waiting on Martha

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Wine & Cheese 101 with Bellina Alimentari

An Irresistible, Interesting Afternoon of Wine, Cheese & Conversation
October 28, 2016
Story By: Mandy Kellogg Rye
Filed Under > Worth Noting

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(C) www.haleysheffield.comblog-bella1blog-bella3blog-bella2

Food and wine that tells a story.  Now that’s something we’re all about here at WOM.  And when you invite us to a place that boasts a good food philosophy (and sourcing approach) alongside a simply stunning bar and dining room, not to mention drool-worthy menu items…well, you don’t have to twist our arm to show up.  MKR recently called up the team to meet at Bellina Alimentari at Ponce City Market for a little mid-week wine tasting class, and oh, was it legendary. 

We basically got an insider’s peek at the magic that is Bellina Alimentari‘s Culinary Club; a collection of intimate cooking classes, tastings and workshops in its back room. Whether you’re there to learn how to make pasta, enjoy a wine tasting or simply revel in a private dinner, the place is quite the gem.  Bellina Alimentari‘s goal is to “create a community of food lovers and bring back to the table the conversation of good food,” and that they have.  Check out this recent blog post by them regarding October’s wine harvest…they’re the real deal. 

Naturally, we were delighted to gather around that table for a few hours to test and taste our way through a course of three natural Italian wines, each with its perfect cheese pairing.  (Seriously, I had no idea wine and cheese could play off each other so well!)  But thanks to Bellina‘s Bethany Thompson, we learned all about the makings of pure, inventive wines from the region, and a little about why they tasted so wonderful with a slice (or two or three) of cheese that was equally irresistibly authentic.

I was utterly fascinated to learn about this wine.  Besides of course that it was a few glasses of vino in front of me on a Tuesday afternoon, the backstory was so interesting. All of the wine at Bellina Alimentari was hand-selected to showcase the diversity of Italy’s land, welcoming a peek (or taste!) into each region’s unique identity.  We learned that—like in other regions—the land, soil and grape all play a part to create the flavors in your glass.  But with these wines in particular, all you’ll taste is true, honest flavors with no additives.  None of them have had technological manipulations in the cellar either.  We all couldn’t believe that many winemakers add dozens of ingredients to wine to standardize the flavor and correct mistakes (a bottle can have up to something like 80 ingredients before needing to list them on the label!).  

We enjoyed a 3-course flight of wines, all rich in flavor and incredibly unique from the rest. My favorite perhaps was the orange wine (?!) from a small vineyard in Slovenia.  Orange wine, I learned, is most definitely a thing; the one we tried had a bold, almost vinegar-y taste and was quite literally bright, bold orange in color.  It’s basically a white wine that’s made like a red wine, but the grape skins are left in contact during fermentation.  I had never seen or tasted anything like it.  I was unsure how I felt about it until I popped a crumble of the cheese pairing (some of the best parmesan reggiano) into my mouth after a sip.  The pair played off each other beautifully, opening up the depth of flavor that much more.  Amazing, I’m telling you! 

A big thanks to the Bellina Alimentari team for welcoming us into the back room for an afternoon of irresistible cheeses, intriguing wines and great conversation…we didn’t want to leave (but we’ll most certainly be back).  And in the credits below, I share the exact wine + cheese pairings we enjoyed!  Cheers, Kat

P.S. If you can, I’d highly suggest checking out the lineup of classes at Bellina Alimentari (think pasta making, wine + cheese pairings, all about vinegars and more).  Priced anywhere from $28-45 a person, the classes are a fun way to share the magic behind a meaningful gathering with great food.  xo

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Photography, Haley Sheffield for Waiting on Martha | This post is in collaboration with Bellina Alimentari, a brand we love and adore.  All opinions are 100% our own. 

Wine & Cheese Pairings
No. 1…Verdicchio, Le Salse, Marche (100% Chardonnay) with Decimal Place’s fresh Feta
No. 2…Monica di Sardegna, Praja, Sardegna (Orange wine) with aged (at least 18 months) Parmesan Reggiano
No. 3…Chardonnay+ Radikon, Friuli-Venezia Giulia 2011 with Sweetgrass Dairy’s Asher Blue

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Buttermilk Brined Smoked Turkey & Chestnut Stuffing

November 14, 2013
Story By: Mandy Kellogg Rye
Filed Under > Holiday Spreads

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As promised, and in preparation for Thanksgiving I wanted to share the recipes that will be gracing my table.  Starting with the star of the show, my buttermilk brined smoked turkey with foccacia and chestnut stuffing.  My husband started brining and smoking his turkey (c/o Joyce Farms) on the Big Green Egg 2 years ago, and he’ll never go back, (in case you don’t have a smoker, I promise you this turkey is not burnt, that’s just how the smoker makes it appear).  The brine, while an extra step, is a complete game changer whether you’re smoking it or not. I promise you the most flavorful and tender turkey you’ve ever tasted!  Happy holidays Loves!  truly, MKR

Photography, Rustic White

Buttermilk Brined Smoked Turkey
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Ingredients
  1. 2 oz. turkey brine, I prefer Williams-Sonoma's Apple & Spices Brine (just use the entire jar)
  2. 1 quart water
  3. 4 quarts buttermilk
  4. 1 fresh turkey (preferably organic and/or free range), 12 to 18 lb., neck, heart and gizzard removed
  5. 4 Tbs. (1/2 stick) unsalted butter, at room temperature
  6. 2 Lemons (cut in half)
  7. 1 head of garlic (cut in half, leave the peel on)
  8. 2 white onions (cut into quarters)
  9. Twine
  10. Extra large brining bags
  11. 1 small bottle of apple juice
  12. mesquite chips for the smoker
  13. 1 disposable turkey pan
Instructions
  1. In a large pot over high heat, combine the turkey brine and water and bring to a boil.
  2. Reduce the heat to medium-low and simmer, stirring often, until the majority of the salt dissolves, 5 to 10 minutes.
  3. Let the brine mixture cool to room temperature. Add buttermilk and mix.
  4. Rinse the turkey inside and out with cold water, pat dry, and place in a large brining bag.
  5. Carefully pour the buttermilk brine mixture into the bag. Seal the bag, pressing out the air, and place in a large stockpot or other container large enough to hold the turkey.
  6. Refrigerate for 12 to 24 hours, turning occasionally.
  7. Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard the excess fat. Place the turkey, breast side up, on a rack in a large roasting pan.
  8. Add lemons, garlic, and onions to the cavity of the turkey and truss legs with kitchen twine.
  9. Melt the butter and rub the skin evenly with a basting brush.
  10. Let the turkey stand at room temperature for 1 hour.
  11. ...Smoking the Turkey
  12. Soak mesquite chips for a few hours in water.
  13. Heat egg to 600F-700F degrees, add soaked chips. Set place setter with legs up (this allows for indirect heat smoking). Place turkey on turkey rack and place entire turkey and rack in disposable turkey pan. During this process the chips will naturally bring temperature down to desired temp of 250F.
  14. Smoke turkey for 60 minutes at 250F, check periodically to see if the legs or breast are burning, if so tent with tin foil. Please note when smoking a turkey the skin will appear much, much darker than roasting, this is a not a sign of being burnt. Refer to pictures above.
  15. Continue smoking for 10 hours at 250F, checking periodically and basting with apple juice. Turkey is fully cooked when the internal temperature of the breast reaches 175F.
  16. Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 to 60 minutes before carving. While resting, turkey will continue to cook reaching a final internal temperature of 180F.
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Chestnut Focaccia Stuffing
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Ingredients
  1. 3 Tbs. extra-virgin olive oil
  2. 1 yellow onion, diced
  3. 3-4 halves of garlic, diced
  4. 4 celery stalks, diced
  5. 1 tsp. kosher salt
  6. Freshly ground pepper, to taste
  7. 2 cups peeled and roasted chestnuts, halved
  8. 1 package (1 lb.) La Brea Bakery focaccia stuffing
  9. 4-6 cups vegetable, turkey or chicken stock, warmed
  10. Thyme
  11. Butter
Instructions
  1. Preheat an oven to 375°F.
  2. In a large fry pan over medium heat, warm the olive oil. Add the garlic, onion, celery, salt and pepper and sauté until soft and translucent, 10 to 12 minutes. Stir in the chestnuts. Transfer the onion mixture to a very large bowl.
  3. Stir in the stock 1/2 cup at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not crunchy or mushy. You may not need all of the stock.
  4. Transfer the stuffing to a buttered 3-quart baking dish. Cover with aluminum foil and bake for 20 minutes.
  5. Remove the foil and continue baking until the top is golden brown and crisp, 25 to 35 minutes more. Let rest for 10 minutes before serving. Garnish with thyme
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