The Scout Guide Tidewater photographer Zoë Grant and The Scout Guide Tidewater editor Mary Kaufman. Photography by Zoë Grant.
We recently checked in with The Scout Guide Tidewater editor Mary Kaufman to find out what she’s really excited about these days. Here, she shares her obsessions, from an incredible pair of shoes to a sip that’s keeping her stress free and her holiday staycation pick.
1. What I’m Showing Up With
Custom Charcuterie Boards by The Honey Brie Co.
“These charcuterie boards are as beautiful as they are delicious. It’s perfect as a hostess gift, or to take the pressure off your own entertaining any time of the year.”
2. What I’m Doing
Staycation at The Cavalier and Enjoying Winter at the Beach
“Home for the holidays doesn’t have to be boring when you love where you live! I’ll be getting a room at one of the Cavalier Resorts properties, The Cavalier and The Marriott, for a staycation and to soak up all that winter at the beach has to offer.”
3. What I’m Coveting
Mou Eskimo Pony Shoes from Trish Shoes
“Who doesn’t love animal print? These Mou Eskimo Pony boots are on the top of my Christmas list.”
4. What I’m Gifting
Wallet from Beecroft & Bull
“I have already grabbed two beautiful leather wallets for gifts this holiday season. I love their unique designs and masculine touches, including the money clip hardware hidden inside.”
5. What I’m Drinking
Chill AF Cacao from Glow Apothecary
“I’m into staying warm and stress free. I love all of Glow’s beauty and wellness products but this is one of my favorites. Chill AF CacaoTM is a rich, decadent adult hot chocolate made with high-quality cacao and chill-inducing adaptogens to help relieve stress and anxiety, calm the mind and body, and promote a sense of euphoric bliss.”
6. What I’m Cooking
Apricot Brandy Pound Cake from Tidewater On the Half Shell Cookbook
“This time of year, I love to bake up some classic dishes from Tidewater Virginia. This recipe is from the tried and true cookbook of our region, Tidewater On the Half Shell.”
Yields 1 cake
- 1/2 pound of butter, softened
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 teaspoon rum extract
- 1/4 teaspoon almond extract
- 1/2 cup apricot brandy
- Confectioners sugar for dusting
Preheat oven to 325 degrees Fahrenheit. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Sift together flour, salt, and soda. Combine sour cream, flavorings, and brandy. Add flour and sour cream to butter mixture. Blend well. Pour into a greased and lightly floured pan. Bake for 80-90 minutes. Dust cooled cake with confectioners sugar.
7. What I’m Decorating With
Photography by Zoë Grant.
Dried Flowers and Wreaths from The Wandering Petal
“With the holidays upon us, a fresh wreath from our friends at The Wandering Petal is the perfect touch for your front door. I have been loving their use of magnolia leaves this year. They also have beautiful dried flowers for decorations that will last all year long.”
To keep up with Mary’s loves, follow her on The Scout Guide Tidewater Instagram.