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DIY Fruit & Rosemary Punch Bowl Ice Ring

Filed Under > Desserts

DIY Fruit & Rosemary Punch Bowl Ice Ring, Waiting On Martha

Punch is back big time and what better way to jazz up your next party than with a fancy-schmancy punch bowl ice ring?  Of course what you put in your ice ring will depend on what your punch actually is, but for our Woodland Wonderland dinner I filled my ice ring with blueberries, raspberries, oranges, and rosemary and added it to a bowl full of champagne.  By keeping it simple with champagne it allowed the fruits and herbs of the ice ring to truly shine.  So TGIF my Loves, and Cheers!  Truly, MKR

*Photography, Rustic White  ||  Bundt Pan, Wilton  ||  Punch Bowl, Juliska

Fruit & Rosemary Punch Bowl Ice Ring
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Prep Time
10 min
Cook Time
12 min
Prep Time
10 min
Cook Time
12 min
Ingredients
  1. 1-2 quarts blueberries
  2. 1-2 quarts raspberries
  3. 2-3 oranges sliced
  4. 1 bunch of rosemary sprigs
  5. 1 cup orange juice (optional)
Instructions
  1. Using a bundt pan layer half the raspberries, blueberries, oranges, and rosemary fill half way with water and orange juice. Repeat with remaining fruit and herbs, fill the bundt pan to the top with water.
  2. Place in freezer and freeze overnight.
  3. When ready to serve allow the ring to sit at room temperature for 5-10 minutes. If it's still difficult to remove from the pan run it under warm water.
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The Best Way To Dress For Changing Weather When Traveling

A Transitional Outfit That's Stylish & Comfortable
Filed Under > #OOTD (Outfit of the Day)

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The struggle is always real when you’re traveling from cold to warmer weather, am I right?!  And especially when packing space is limited in a carry-on suitcase.  But instead of letting this little scenario infringe on your vacay vibes, stick with a few key pieces that will transition you seamlessly in comfort and style. 

Those pieces, for me, always include a light coat that’s easily packable and doesn’t take up too much room. This trench is an absolute must-have when traveling, and it even has removable lining for more warmth if needed.  I also always like to travel with a hat so I don’t have to worry too much about my hair.  I prefer to wear my colder weather wool hat en-flight, while carrying my warm weather panama hat for once I land.  

Since flights are always on the chilly side, I like to cozy up with a cashmere sweater.  I’ve found the ivory color doesn’t make it feel heavy, even when I’m walking off the tarmac in 80-degrees weather.  And because I know I’ll likely ditch the sweater when I de-board I wear a white bodysuit or a tank.  

Along with a pair of ankle jeans, I always like to wear closed toe shoes when traveling, but they can’t feel too heavy or be clunky boots…that’s why I gravitate towards these stylish silver oxfords. While not sandals, I consider them a pair that can be worn all season long.  And they just so happen to be some of the most comfortable shoes I’ve bought.  

And to accessorize, because more is always more on vacation, I just picked up these fun gold bangles that are pool-ready and so fabulous. They’re made from a material that won’t ever fade in color, so you can wear them in the water, plus they are so light!  You can easily nail the arm stack, and major statement effect, without the extra added weight that a ton of bracelets tend to bring.

Lastly, the white luggage totally adds to the warm weather vibes.  Isn’t is so gorgeous?!  But don’t fret; if you’re nervous about investing in white luggage, just know that the white is easily wiped down if you do scuff it.  The cognac leather also protects all of the places that might naturally get dinged up in transit.  Oh and this white tote bag is perfect for day, night, or even the pool…so versatile for your trip!  

Don’t forget to enter our giveaway via the Rafflecopter widget below for a chance to win this Concourse Carry-on Spinner by Mark & Graham (retail value $299). Good luck!!!  Truly, MKR

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Photography, Kathryn McCrary for Waiting on Martha 

As pictured: suitcase c/o | tote bag c/o | trench coat | wool hat | straw hat | sneakers | jeans | sweater | sunglasses

Crock Pot Corned Beef & Cabbage

A One-Pot Meal that Hits the Spot This St. Patrick's Day
Filed Under > Food

Slow Cooker Corned Beef & Cabbage recipe on Waiting on MarthaCorned Beef & Cabbage for St. Patrick's Day - Waiting on Martha 

Nothing says St. Patrick’s Day like this traditional one-pot meal.  It’s perfect in a cozy-comforting-savory-tender way.  And I actually just learned that this beloved dish is actually rarely eaten in Ireland!  But it sure makes one heck of a St. Patty’s Day dinner. 

I didn’t do anything fancy with mine, but I have found that I’m particular on a few specifics when cooking it at home.  I always throw it all into my slow cooker, and I always, always cook it low-and-slow for up to eight hours.  You can, of course, cook it on high for four hours, but you’ll have a chewier bite than if you take the slow route, believe me.  I like mine to practically fall off the fork!  And the beauty with corned beef is that it comes pre-seasoned, so you don’t have to fuss with any kind of marinating or additional spices while you’re preparing it to cook.  Find the full recipe below, and tell me – will you be slow cookin’ some corned beef and cabbage next week?!  Truly, MKR

P.S. A nice little suggestion for your leftovers the next day: get some white bread, and make some cold corned beef sandwiches for lunch! My mouth is drooling just thinking about it.  You can plate it traditionally (as shown above) or shred it like your typical brisket sandwich. xo 

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Crock Pot Corned Beef & Cabbage
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Ingredients
  1. 1 corned beef with seasoning
  2. 1 head of cabbage, cut into quarters
  3. 10-12 raw carrots
  4. 10 baby red potatoes
  5. onions, peeled and quartered
  6. 2-3 cloves garlic, to taste
  7. grainy mustard, to garnish
  8. Salt and pepper, to taste
  9. Fresh thyme, to taste
  10. Fresh parsley, to taste
Instructions
  1. Fill crockpot with corned beef (fat side up), potatoes, onion, & carrots. Add water so it comes up to the bottom quarter of the beef. Top with one bottle of beer.
  2. Cover and cook the corned beef on low for 8-10 hours. (You can cook it on high for 4 hours, but I swear the meat tastes the best with my low-and-slow method!)
  3. During the last 30 minutes of cooking, add cabbage.*
  4. Slice into preferred cuts, add grainy mustard, fresh parsley and thyme to serve.
Notes
  1. *You can also cook the cabbage separately by boiling it in water for 20 minutes if there isn't enough room in the Crock Pot.
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