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Operation Organization

January 30, 2012
Story By: Mandy Kellogg Rye
Filed Under > Living

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I know I’m not alone in making the resolution each and every year to get organized, and each and every year I somehow fall short.  Well not somehow, I know how and why I fall short…because getting organized is hard!  Not to mention once you implement organization you actually have to stick with it and put things in the correct space or location to stay organized!  Well not this year my friends, this year I vow to become, and more importantly stay, organized!  It does help that we’re moving so the task doesn’t seem so daunting, but that’s neither here nor there.  Anyway, I wanted to share some organization tips and ideas that have inspired me in hopes that they inspire you to make 2012 the most obsessive compulsive year ever!  xoxo

Tip #1-MAKE SURE YOU CAN SEE ALL OF THE CRAP YOU HAVE!

When freezing food put them in Ziploc containers and then label with an expiration date.  Yes people even freezing something does not prevent it from spoiling!  Thankfully the queen of domesticity, Martha Stewart, is making this task easier on all of us by providing a FREE printable for your expiration dates.

Next, invest in some glass or plastic (just make sure it’s BPA free) containers to store your pastas, rices, spices, anything dry that goes in your cupboard.  By taking these items out of the boxes they come in it not only gives your kitchen and cabinets a simplified and uniformed look it makes everything easier to find.  Set of 10 Glass Containers

Lazy Susans aren’t just for your 1970’s cabinetry.  Purchase a small plastic one for your fridge so you can save space by putting all of your smaller sauces and jars that don’t stack well on it.

Same thought process as above applies to your closets and shelving units…make sure you can see everything!  These stackable bins come in sets of 12 or sets of 6 and allows everything to be perfectly in view.

Tip #2-UTILIZE EVERY INCH OF SPACE POSSIBLE!

Utilize the inside of your doors…this is unused wasted space people!   Wrapping Paper Door Organizer

Tip #3-DON’T LET EVERY DRAWER IN YOUR HOUSE TURN INTO A JUNK DRAWER!

I’m obsessing over the vertical silverware dividers and this gorgeous knife organizer.  Knives tend to take up too much space on counters and those magnetic strips where people just hang their knives scare me..I mean it’s just an accident waiting to happen!

Wooden Drawer Organizers

Tip #4-WHEN IN DOUBT HANG IT UP!

I’m a sucker for wrapping paper and ribbons of all sort, but I have no where to put them!  I purchased one of those up right wrapping paper bins last year and the problem is not all rolls are made the same height so half of them don’t fit.  These wooden bars are perfect to install under any desk or area you see fit!

Tip #5-MAKE IT FABULOUS & FUN!

Lastly, one of my favorite discoveries is chalkboard paint!  So perfect and functional for an office, craft room or child’s room…I’m designating one wall in my new office to chalk board paint, I’ll make sure to take pics!

All images courtesy of Martha Stewart Living, Better Homes and Gardens, Decor Pad, and Torie & Jayne

 

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Pound Cake

A Recipe for Elvis Presley's Famound Pound Cake; a Classic Dessert Made Delightful with Toppings for Everyone
May 18, 2016
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Pound cake toppings & recipe via Waiting on Martha

Pound cake has always been a favorite of mine; I grew up eating my mother’s, my grandmother’s and I’ll even enjoy a slice of pound cake from Whole Foods now and then too.  A classic dessert, I’ve always had a soft spot for pound cake and all the traditional treats (read: my homemade hand pies).  And now with berry season in full swing, I’m eager to indulge in all sorts of fresh pound cake toppings. 

Pound cake originally got its name because the cake is traditionally made with a pound of flour, a pound of sugar, a pound of eggs, and—you guessed it—a pound of butter (butter makes everything better). With all of those good ingredients, what’s not to love?!  Of course, proper pound cake is one that’s tangy, moist yet dense, and anything but generic…and while I’ve tested a lot of pound cake recipes over the years the one I keep coming back to time and time again actually belonged to Mr. Elvis Presley.

While pound cake can easily be enjoyed by itself (which I will always love), it’s really the perfect base for any type of topping your heart desires if you’re wanting a little something extra. And if you’re like me, it’s hard to narrow down your pound cake toppings to just a few…so why not pull them all out for everyone to enjoy and make a sundae-esq bar our of all the toppings?  Think fresh berries or bananas, fruit preserves, decadent chocolate sauce, Nutella, gourmet whipped cream, honey, nuts, shaved chocolate; the list goes on and on.  And a good rule of thumb: mix a cream/liquid with your berry or nut topping. You really can’t go wrong. Tell me, what are your go-to pound cake toppings?  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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Classic Strawberry Shortcake

A Simple, Old-Fashioned Sweet Treat to Enjoy All Summer Long
June 13, 2016
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Classic homemade strawberry shortcake recipe Classic strawberry shortcake recipe

Growing up, if you’re like me, summer wasn’t complete without indulging in homemade strawberry shortcake a time or two (or ten).  And it’s no wonder this old-fashioned dessert continues to be loved and cherished over the years. Think buttery, tender shortcakes with generous spoonfuls of fresh strawberries and topped with cool whipped cream. The ingredients are so simple, the flavors so classic, making it really the perfect summertime treat. Our recent team outing to Callie’s Hot Little Biscuit had me thinking nonstop about making my own homemade strawberry shortcake with owner Carrie Morey’s biscuit secrets, and it being National Strawberry Shortcake Day tomorrow and all…well it just seemed like the perfect time to indulge. 

Now, I prefer my strawberry shortcake to have buttermilk biscuits (as opposed to shortcake), simply because that’s how I grew up eating them, and that’s all part of the memory.  And since Callie’s Hot Little Biscuit‘s buttermilk biscuits are the best in the biz, I put my recent learnings to test and made my first batch of homemade buttermilk biscuits.  Carrie’s secrets like ‘you must mix the ingredients by hand, “snapping” each hunk of butter’, and ‘you want to avoid over-rolling the dough before cutting with a biscuit cutter’, really did come into play.  And I’m proud to say my first batch of biscuits turned out very, very well. 

As you’ll see when making this at home, like any true strawberry shortcake recipe, this one is best made with ripe strawberries at the height of the season.  You’ll want to macerate the strawberries with sugar for an even sweeter, almost syrupy consistency (this can be done the day before and refrigerated overnight). I don’t like my strawberries super super sweet, but it’s all up to your preference.  Just remember when macerating any fruit, you can always add more sugar, but you can’t take it away, so start with less.  After an hour or so, you can add more if you want. 

And one last tip, if and when you’re making your homemade whipped cream, try whipping with an immersion blender to get an even smoother texture. (And of course, there’s no shame in a can of whipped cream from Whole Foods too, really).  I personally love my strawberry shortcake to be served with the biscuits warm, topping them with a generous helping of strawberries and whipped cream if not from straight out of the oven itself.  I think you’ll agree that the result is simply heavenly!  Truly, MKR

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Click Here for the Recipe

Photography, Rustic White for Waiting on Martha

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