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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  • I had the most profoundly memorable experience today. The cookbook club at Haywood County Library (the county adjacent to mine) hosted me, and by hosted, I mean 12 ladies selected recipes from my book
  • What better way to clear out a case of the Mondays than a giveaway?! See that lovely locally-made wooden bag dryer there on my wall? Want to win one of your own (you do, trust me)? Pop on over to small measure to enter. Link is in my profile.
  • This guy right here? While he might be growing bigger every day, the truth is that becoming a mother has helped me to grow. To be more present. To be more patient. To be more empathic. As I tell all my soon-to-be-mama friends, parenthood is the toughest work you'll ever do, with by far the biggest payoff. The lovin', and the learning, are so, so good. Happy Monday, friends.
  • Today was a good day. This view, from the top of our road, certainly helped make it so.
  • I think the 48-hour flu I've been fighting has finally succumbed to my assault of grapefruit seed extract, osha root, propolis, elderberry syrup, Oscillococinum, apple cider vinegar, rose hips, hibiscus, ginger/lemon/honey/cayenne tea, and neti pot with goldenseal tincture. I don't take getting sick sitting down. And now, a winter storm, possibly. Bring it, I say. Happy weekending, friends!!!
  • This guy.
  • I've been waiting, for a book like this, to come into my life. Whoa. Picked this up a few weeks ago at @screendoorasheville as a New Year's gift to @glennbenglish. Just started reading it myself and it couldn't possibly be more of what I need to see, right now. Completely on point, wholly attuned to what I'm presently sensing and curious about and inspired by, and infinitely humbling.
  • Warm enough today to play soccer down in our lower field, do a bit of weeding in the garden, and push a nearly-too-big 4 year-old in his
  • New year, new moons, new calendars. Right on, right on.
  • @shelterprotectsyou has been posting images of the wedding she and @sheltercollective had here in September all week. They built this altar for the ceremony, and it's still here, just past the house, on the way to the chicken coop. We pass it every day. Some days, I casually note its beauty and the way it feels like an outdoor church here in our forested cove. Other days I barely register it as I scurry about, doing this and that around the property. Today, though, in the stark, grey, drizzly setting, it was quietly regal. Happy to have had her visuals prompt me to stop, look, and listen to this physical testament to love.
  • The chickens told me they much prefer the rain this week to last week's frigid weather, thank you very much. I couldn't agree more.
  • These potatoes @tableasheville changed my culinary life. They called them hash browns, but they were unlike any I'd had before. Par-baked perhaps, smashed into halves I'm guessing, and then roasted and maybe finished with a quick fry in the skillet and scattered with large sea salt granules? Whatever the method, the result was a creamy, yellow center and a crispy, salty exterior. Quite possibly the best hash browns I've ever had.

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Recipes

I Always Think of Corn

When I think of iconic summer foods, I always, always think of corn.

I have this very vivid recollection of the entire extended Adams (my maiden name) family convening in Avalon, NJ, eating ear-upon-ear of sweet Jersey Silver Queen corn. My dad is one of 8. Our family is a large one, with more cousins than I can count on both hands. When we’d meet up, in the boiling months of July or August, we’d spend our days at the shore and our nights gorging on corn.

Last night, Hubs whipped up his tasty take on the beloved summertime staple pictured above. He pan-fried it with a chili powder rub and then topped each ear with crumbled Cotija cheese and chopped cilantro. These ears of grilled deliciousness were served alongside grass-fed skirt steak tacos filled with celery seed coleslaw and fresh pineapple & pineapple sage salsa.

Summer is here, and it is corny as all get out, and spectacularly tasty.

Grilled Corn

The Goods:

-2 Tablespoons peanut oil
-1 Tablespoon butter for the pan
-Shucked ears of corn
-Homemade chili powder (1 Tablespoon ground dried chilies, 1 Tablespoon granulated garlic, 1 teaspoon salt)
-Fresh butter for the corn
-A pinch of salt
-Crumbled Mexican farmers cheese (Cotija)
-A couple tbs of chopped cilantro, if desired

The Deal:

1) Place the peanut oil and butter to a heavy, hot pan (we used a flat surface cast iron pan).
2) Roll the corn ears in the oil in the pan.
3) Sprinkle the corn with chili powder; turn, and sprinkle the other side.
4) Cook the corn, turning every minute or so, for about 10 minutes, until there are some nice brown marks here and there.
5) Remove the corn from the pan and rub with some fresh butter.
6) Toss the corn in a bowl with the pinch of salt, crumbled cheese, and the cilantro, if desired.
7) Serve and enjoy.

Jam On It!

Hi friends. I’ve got a guest post over up on The Art of Doing Stuff today. Karen is taking a much needed break, and tapped a few of her fellow blogging buddies to post in her absence. Karen’s blog is amazing, full of projects and ideas that are readily accessible and implementable. Plus, she’s funny, and I love me some funny.

I’m sharing the recipe for my Blueberry & Raspberry Jam with Allspice and Rum. The jam-slathered toast in the image above was downed in about 45 seconds flat. Fortunately, I was alone when this happened, so my dignity, and manners, can remain intact.

Enjoy!