The Enchanted Issue (v.16)

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 representation
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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CURIO
Jennifer Carrillo | Curio
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EDITOR’S WISHLIST
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
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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