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A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


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  • Loving this screen capture of our Huxley Wild. It's from a video our friend Ian made, using
  • I adore holiday lights. I also really love @thencarboretum. It's no surprise then that I'm giddily looking forward to the
  • That'll do pig, that'll do.
  • This is his
  • Brunch at Rhubarb-a good idea today, and always. Plancha roasted romaine with @lustymonk vinaigrette, @bentonsbacon, sunny side eggs, and fingerling potatoes. Not seen: a fried apple & cranberry hand pie that made my heart and belly happy. Huxley and @glennbenglish's, too.
  • My
  • The pies @rorris, @jenathan and I helped baking goddess @bakerhands make today will be available for purchase tomorrow at the North Asheville Tailgate Market from 8-1 pm, along with tarts and bread. Trust me, you don't want to miss out. Set your alarm clocks now!
  • When @bakerhands put out a call two days ago asking for a few hours of baking help today, I pounced at the chance to spend some quality time with such a warm, wise lady. When I found out @rorris and @jenathan had offered the same thing, the deal became even sweeter. The four of us gathered at Smoke Signals Bakery in Marshall today to chat, chew, and chop. Three cheers for wonderful people, delicious food, and fostering community. Hip, hip, freaking HOORAY!!! What a stellar day. *I was in charge of apple pie filling prep today. Photo credit to @rorris for capturing my hella serious pie-making game face!!!
  • When your morning looks like this, you know you're off to a good start. Was introduced to the glorious donuts and conviviality at @holedoughnuts today. Mercy! Goodness abounds.
  • Finally, I bring you this
  • This next pie is a pumpkin-meets-tiramisu hybrid, my
  • Up next in pie recipes with a Thanksgiving vibe from my book
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A Sage Man

My husband is an incredible chef. Friends and family clamor for his foods. Seriously. My younger sister, Devan, who was just visiting, had offered during her stay with us back in June, to return in October and refinish the wood floors in our upstairs area in exchange for being fed Glenn’s food. While I exempted her from that task (we really only had 2 full days together and the weather was much too glorious for primer and shellac-or whatever it is you put on wood floors…), Glenn held up his end of the bargain. 


Part of his recent culinary deliciousness was the Apple & Sage Mac-n-Cheese at the apple potluck. Several of you have digitally drooled over its mere mention, while others have requested the recipe itself. I asked Glenn if he’d be willing to write it up and he willingly complied. In his own words, I give you Mac-n-Cheese bliss:

Apple-Sage Mac and Cheese

-Peel and cube 4 apples. Roast them in the oven at 350 for 30 minutes. Set aside. Leave oven at 350 degrees. 

-Cook one pound of gobetti or a similar noodle till al dente, drain, and set aside in a large, buttered pyrex baking dish.

-Meanwhile, sweat one medium diced onion in a little oil for a few minutes.
-Add a couple minced cloves of garlic and cook for a couple more minutes.
-Set aside in a bowl.

-Add three tablespoons flour and an equal amount of oil to the pan (the one used for cooking the onion and garlic).
-Stir consistently over medium heat to make a blond roux.
-Add two cups of milk and whisk into roux.
-Add a pound of grated sharp cheese, stir until smooth.
-Add some grated nutmeg, a couple dashes of hot sauce, a pinch of salt, the onion and garlic mixture, the roasted apple -cubes, and a handful of chopped sage leaves. 
-Beat four eggs in a bowl, then stir the egg mixture into the cheese sauce.
-Remove from heat and pour cheese mixture into the pan with the pasta. Mix well. 

-Top with 6-8 ounces of grated cheddar. 
-Top that with thin slices of apple.
-Bake at 350 degrees for 1/2 hour. Finish it off under the broiler for a minute if you like it extra crispy on top.

*Image from here. 

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