books

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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Blood, Sweat and Years

The new year holds some exciting writing projects in store for me. I’ll have a column in a debut quarterly magazine that is, for now, top secret. I can’t even begin to tell you how pumped I am about it. Sorry to be so mysterious, but, trust me, it’ll be worth the wait. Look for more details this spring…

I’m also penning a monthly column, titled “English Lessons” (trust me, I’m aware of just how cheeky it is; I didn’t come up with it, but I’m not opposed to it either…) in Western N.C.-based Verve magazine. My first column is up today and details my very personal return to eating meat. Each column will discuss some hurdle, issue, or personal challenge I’ve faced, and how I dealt with it. I’m not suggesting everyone do as I do; I’m just putting out there what happened to me. I don’t believe in one-size-fits-all solutions. I’m just chatting about mine.

I hope you enjoy this new writing venture!

14 Responses to Blood, Sweat and Years

  • Stacy says:

    Awesome! Congrats on the new projects! And I love the picture! :) Happy New Year! xo

  • Jen says:

    I look forward to reading them!

  • Kathleen says:

    Congrats on the new projects! My mother-in-law gave me your “Home Dairy” book for Christmas and I am very excited to tackle some of the recipes. I already make our yogurt and have always wanted to try my hand at cheese-making. The book is so beautifully photographed and down-to-earth. :)

  • Erin says:

    Great article – and congrats on the new writing projects!

  • elaine says:

    COngrates on your new projects Ashley. What a great article. I look forward to reading more:))Happy New Year!!!

  • Very much looking forward to the new magazine! If you're writing for it, I have a feeling it'll be right up my alley… Congrats & Happy New Year!

  • Congrats on the new projects – I'm really looking forward to seeing the results in the new year. It sounds like you're off to a flying start – I hope it's a great one for you!

  • Bee Girl says:

    Happy 2012! Congratulations on your new projects! I look forward to reading them and hearing more about them as they arise :-) CHEERS!

  • Sarah says:

    Congrats on the new projects – looks like 2012 is going to be a great year!!

    Sarah from The House That Ag Built

  • Miss Minty says:

    I'm looking forward to hearing more about the quarterly gig. And any news about whether you'll return to Design Sponge for the Small Measures column?

  • mandi says:

    Oh! What fun new adventures!

    I really appreciated your article on meat eating. I have slowly worked my way back to eating meat as well after nearly starving my pituitary gland. I didn't know any better! I mean, how could someone juicing carrots every day be malnourished??? But I was, severely. Anyway, thanks for a great article.

  • Mamawolf says:

    Congratulations on all of your new projects! I'm sure that 2012 will be a very exciting and fulfilling year for you. I enjoyed reading your piece on your return to meat. I am nearly a lifelong vegetarian (been veggi since I was twelve), but am currently eating meat due to extreme anemia in my third pregnancy. I am well below acceptable iron levels for our planned homebirth and it just keeps dropping. So… little bits of red meat hidden in other foods it is for the time being. I doubt it will be an eating habit that I stick with post birth, but I still really appreciated reading your article and your personal point of view. Thank you for sharing!
    I wish you and yours all the very best in this exciting upcoming year!!!

  • Michele says:

    can't wait to see what this year brings ashley!!!

    happy new year!

  • I just read our article. I recently switched from a vegetarian to meat eater. It happened the same way. After 14 years I started craving meat and I listened. I ony eat wild game or organic, grass fed, free range, but I love it. I felt it was the right thing to do for my brain and I was right! Thanks for the article.