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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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  • 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
  • Trying to decide what desserts to make for Thanksgiving (we're hosting a big potluck,
  • Totally a long underwear, trains in front of the wood stove kind of evening. Stay warm out there, friends! Low of 15 here tonight, BRR!!!!
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Cans Across America

My lovely lady friends and I got together yesterday to participate in the Canning Across America “Canvolution.” Nicole is ultra deft in her pouring abilities.
Rachel can bring home the pears, boil ‘em up in a pan-and never, never let you forget she’s a ham…
We opted to make spiced poached pears. They were gorgeous- we steeped them in a thyme-infused simple syrup and then swaddled them with bay leaf, black peppercorns, a bay leaf, and a crisp white wine topper. Come winter, I’m jazzing mine up with port and parking my rear in front of the wood stove. Bring it, arctic blasts and cold snaps! I am PREPARED! 
We feasted on everyone’s brunch potluck offerings while the jars processed, including: mimosas;  lemon pistachio pesto on market fresh bread; cucumber & yogurt soup with mint, cumin, and dill; fresh peaches & raspberries with Jenny’s granola, and Beth’s blueberry crumble bars. Jenny, a fellow beekeeper, also generously shared honey from her first extraction. Golden, exquisite nectar-so good, we drizzled it straight into our mouths! Wild times! 
The recipe we used can be found here (word from the wise: peel your pears before attempting to halve them, as indicated in the recipe, unless you enjoy the sensation of slicing skin from your palm…). If you’ve never canned with friends before, I highly recommend it. Much like knitting circles or book clubs provide socialization and productivity, canning shindigs leave everyone feeling socially revitalized and homeward-bound with bottled-up memories of good times! 

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