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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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  • My friends write books, too! New post up over on small measure about four cookbooks recently published by friends of mine (tap the screen for tags of authors, photographers, and affiliates). These are mighty tasty reads, friends!!!
  • What you call pancakes, I call research and development. Work today included creating, and then inhaling with abandon, these Buttermilk Cornmeal Pancakes (served alongside sorghum-maple syrup). #wwllt #pancakes #f52grams #food52grams #southernfood #comfortfood
  • #tbt to what might possibly be my favorite photo of Huxley ever. This was from 1 1/2 years ago, when @glennbenglish posed our little honey bear (then 3 years old) with a bit of honey from our hives.
  • The fact that this vista can be accessed simply by walking out our back door, heading into the woods surrounding our home, and heading to the top of a mountain range is something I don't take for granted. The underlying reason for all of the work I do is to inspire myself and others to better steward this verdant planet. That's my drive, my cause, my mission, my mantra.
  • The long and winding road, that leads to my door. || So much green and blue in the cove today!
  • There was a time I used to say we should rename our property
  • Our house, in the middle of the woods.
  • The fried bologna sandwich, elevated. This version, which @glennbenglish and I made for yesterday's picnic, had fried beef bologna, Mahon cheese, pickled okra, and a homemade/home-foraged ramp aioli on grilled sourdough. There was also pixie dust (Kidding! Maybe....?).
  • Our sweet boy officially turned 4 1/2 today, so we've been celebrating that milestone in ways both large and small all day. Life is so, so much more splendid with this little elf in it! || Image from yesterday's hike and picnic up to what we've dubbed the
  • Discussing the bigger, more important things in life (or, quite possibly, Batman and his prowess) today on our hike and picnic. Being Huxley's mom is my favorite thing to do, of all the things I do.
  • After a picnic lunch and hike in the forests around our home, Huxley and I kissed @glennbenglish goodbye and wished him good luck as he set out on a hunt for the ever elusive morel. He texted to say the magic mushrooms weren't showing themselves, but that he did make it up to the mountain bald that rests on the ridge line behind our property. Love his panoramic video!
  • Hello, gorgeous fog. Happy Monday, friends!
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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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