The Enchanted Issue

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Volume 16

The Enchanted Issue

Winter 2017-18


editors Darnell Thomas Mariah Romero photography Jennifer Carrillo Hayley Rheagan Jo Herrera good eats Andie Fuller illustration & design Lydia Abernathy Mariah Romero

cover photography by Hayley Rheagan | cover design by Mariah Romero | necklace by Genuine & Ginger


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hello Welcome to the Enchanted issue! This season, we present you with a visual repre-

sentation of our mood for the winter. This time around we want to take extra time to experience the beauty of life while we are going through some hot and some cold winter days here in the Southwest. The new year is finally here and it is so important to dive into self-reflection, self-love and appreciating those we hold close to our hearts. Happy 2018 & Enjoy!

Darnell & Mariah

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C U RI O Jennifer Carrillo | Curio

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ED ITOR’S WI SHLIST Lydia Abernathy

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GENUINE & GINGER Hayley Rheagan & David Grey


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RISENGRØD Andie Fuller

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ORANGE Jo Herrera

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photography by Jennifer Carrillo | clothing by Curio | models: Maria & Sabrina

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illustration by Lydia Abernathy 16

illustration by Lydia Abernathy


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photography by Hayley Rheagan | design by David Grey | art direction by Darnell Thomas & Mariah Romero | model: Keynan Johnson


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jewelry by Genuine & Ginger

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Risengrød recipe by Andie Fuller | photographer, Andie Fuller

With the days closing sooner and sooner and the nightly darkness staying around longer, it’s that time of year where we need the little comforts to get us through. This time of year reminds me of how much I appreciate the act of tradition in my life and how safe, secure, and at home it can make me feel. I wanted to share one of my ultimate winter comfort dishes (done my way with almond milk). I’m making Risengrød, which is Danish for rice pudding. It’s traditionally made in December around the holidays and is comfort + cozy extreme! Not going to lie, I made this on a cold Sunday a few weeks ago and more than warm my spirit it was the most warm holiday feeling I could have wished for. I hope you find time this holiday season to try this recipe out, or to make one of your own all time favorites. If you do, think about sharing it with someone you love. You’ll never go wrong with sharing meals with the ones you love, not now, not ever. Be well friends, and enjoy this season! All the love, Andie

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Ingredients & Instructions What you need 1 cup short-grain white rice (arborio rice) ½ cup water 4 ¼ cup almond milk ½ tsp pure vanilla extract 1 tsp salt 1 Tbsp cinnamon 4 Tbsp sugar

What you do Add rice and water to large saucepan. Heat until boiling and let boil for 2 minutes. Pour in almond milk + pure vanilla extract and bring back to boil while continually stirring. Turn down heat to a simmer, cover and let simmer for 35 minutes. *Note: you’ll want to stir occasionally as to not let any of the rice mixture burn to the bottom of the pan.

Combine cinnamon + sugar in small bowl to make a combined cinnamon and sugar mixture. Serve rice pudding hot with a tablespoon of the cinnamon + sugar mixture plus a tablespoon of butter (placed on top to melt over).

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photography & style by Jo Herrera | production by Leyla Ferreyra | coordination by ramon benitez | model: max spina | make up and hair by Jonatan Bernardo

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The Enchanted Issue


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