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Q&A with Tastemaker Meaghan Murphy of Good Housekeeping

9 Jun

Meet our Tastemaker Meaghan Murphy, Executive Editor at Good Housekeeping

Last month, we were thrilled to introduce you to our new Tastemakers.  We love partnering with influencers who have great style and love a good monogram.  We decided to do a Q&A with one of our favorite Tastemakers – Meaghan Murphy.  I highly suggest you follow her on Instagram as her posts are both inspiring and funny.  We hope you enjoy getting to know her!

Photos courtesy of Meaghan Murphy Instagram

Q.

What is your favorite thing about working at Good Housekeeping?

A.

We cover everything I love from cleaning hacks and top toys to tested-‘til-perfect recipes and cute shoes. And the covers are just so pretty that I get a matching manicure every month. My nails have issues…of GH!

Q.

We know you are all about a good workout! What is your favorite workout to do and why?

A.

Picking a favorite workout would be like picking a favorite child. I can’t do it! I do something different every day so I never get bored (or injured). My steady rotation is: SLT, Poe yoga, OrangeTheory Fitness and Flywheel.

Q.

What is the ONE thing in your wardrobe you couldn’t live without?

A.

Right now it would be my Karl Lagerfeld critter sneakers. OBSESSED!

Q.

What’s an emerging home trend you’re seeing right now?

A.

We just ran photographer Gray Malin’s guest retreat in the July issue of GH and I fell in love with his layered carpet look. I went home an immediately ordered a grey sisal carpet from Capel Rugs as the base for a fun and graphic Pottery Barn rug.

Q.

Just for fun … who is your celebrity crush?

A.

Kelly Rippa! I love, love, love doing her show. She’s a Jersey girl just like me and is so kind and engaging with her fans.

 

Have you thanked a volunteer?

24 Apr

The Stationery Studio staff finishing up another successful yearly coat drive.

This morning on twitter I saw that #NationalVolunteerWeek was trending.  I was excited to see that there’s a whole week to bring attention to volunteers.  Sometimes in our busy lives, we forget about the people who selflessly give their time to make things happen all around us.  If you do volunteer for something, you might not ever think about getting thanks or praise because you don’t volunteer for that reason.

I am lucky because I was raised by a family who lives by the motto of giving back.  My parents are now retired and live a life of philanthropy.  I am always in awe of the lives they change through their volunteering.  #NationalVolunteerWeek reminds me to thank my parents for all they do.  It’s reminding me to thank ALL the volunteers in my life from soccer coaches to PTO members.  Take a moment to think about the people you know in your own life and your community who volunteer to make things happen.  Maybe it’s someone at your church, your local pet shelter, the food pantry, your neighborhood … you get the idea.  Why not send them a quick email to thank them and know how much they’re appreciated?  Or you can stop by and bring them a gift card for a cup of coffee or some fresh flowers.

Working at The Stationery Studio, I have had the opportunity to give back by working with organizations that positively impact our community.  I thank The Stationery Studio for allowing our workplace to give back!

Take a moment this week to thank volunteers.  I promise you they will appreciate it more than you know!

xoxo,

Jennifer

 

Homemade Chicken Soup Recipe for Cozy Winter Days

21 Jan

Soup

On those cold days of winter, if you are working or need to be out of the house all day but want some homemade soup when you get home, try this tried and true homemade chicken soup recipe which is made in a slow cooker.  My slow cooker capacity is 7 quarts so if you have a smaller one you will need to adjust the recipe accordingly.

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Ingredients:

Put all the following into the slow cooker:

1   32-oz box chicken broth (I like the Kitchen Basics brand)

8 cups of cold water

3  chicken bouillon cubes (I use the Telma brand, found in the Kosher aisle)

1 whole chicken, small or medium sized

2   12oz. bags of small baby carrots  (or 3-4 cups of carrot slices)

8 large stalks celery, sliced

1 large onion, chopped

3/4 cups barley (not quick barley)

Set the slow cooker for 4-5 hours on high.  Be sure the temperature of the chicken is at least 165-degrees when you remove it.  I place it on a jelly roll pan and break it apart to cool.  When it’s cool enough to touch, I shred the chicken pieces and return them to the soup.  Now the important part – taste the soup!  You can salt to your taste but I rarely add more salt.

SoupOnce soup cools a bit, I ladle out servings in disposable containers, label them and freeze them.  I leave enough in a larger container to put in the fridge for the week.  The frozen servings are wonderful to use in the future on a cold day when you just want one serving of homemade soup. If you prefer white rice, brown rice or noodles instead of barley, I’d recommend cooking them separately and then just adding after the soup is done.

Enjoy!

Best wishes,

Renee