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QUENCH

 

HANDMADE GATHERINGS

 

A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


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  • Felt a shift in the air today, this afternoon in particular. The veil is getting thin. You feeling it, too?
  • SO much love for @forvillagers and her heavenly homesteading/hearth-tending supply store in West Asheville. Stopped in today for a bag of organic chicken feed and to see what's new in the shop. I'll be teaching a
  • The hills are alive. Looking Glass Rock in the distance, as seen today from the #blueridgeparkway .
  • My favorite part of all of these photo shoots for my upcoming  picnic book has been eating the props! Enjoyed this pumpkin whoopie pie today on an impromptu picnic with @glennbenglish and Huxley on the #blueridgeparkway.
  • What it's all about.
  • Nothing could be finer than to be in Carolina at suuuuunset. ?
  • They won't fess up for certain, but I'm fairly sure the flock finds autumn to be their favorite season, too.
  • To celebrate all the photo shoots that we completed this week (three in 8 days!!!), we took it easy this morning, and whipped up this challah French toast, stacked with my homemade peach lavender butter, Foothills bacon, rosemary candied pecan pieces, and sorghum molasses blended with maple syrup.
  • Thank you, @marissalippert and @thecuriouseye, for being the models at today's
  • Pretty lovely setting for a picnic photo shoot today, and glorious weather, to boot! #wwllt
  • Hosted a, like, totally radical birthday party yesterday for our TMNT-loving little dude. There was a dojo for sparring, a breakdancing area (with a playlist of Huxley's favorite jams to dance to), a DIY ooze-making station (made with water, Borax, clear craft glue, and green food coloring), a candy-filled turtle piñata (whacked with Donatello's bo staff, naturally), homemade pizza (made by @glennbenglish, AKA Sensei Splinter), gifts, and a
  • One of my favorite aspects of autumn is the return of panini-pressed sandwiches. Made this turkey, Jarlsberg, Mojito slaw (cabbage & mint), and quince chutney (with fruits from my mom's quince bush) number today. Best enjoyed on the patio as autumn foliage drifts down from above.
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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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