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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  • 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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Inside Quench (+Giveaway!!!)

Quench CoverQuench 3Quench 1Quench 4Quench 5Quench 6Quench 8

I might be finishing up one book (due to my editor October 1st! It’s go time!), but I’ve got another one publishing right on its heels. Quench, an idea I dreamed up back in autumn 2011, officially publishes next month! Pictured above are some images from inside the book. They’re pictures of pictures, so they don’t do the real images justice. Trust me when I say, though, that they’re genuinely lovely. Jen really captured some beautiful images with this book, and I can’t wait for you to see them!

Currently available for pre-order, you can also give a go at winning one of 10 copies over on Good Reads. Ten copies, friends! Those are pretty good odds. The book is divided into two sections: Soft Drinks includes recipes for beverages considered “Refreshing”, “Invigorating”, “Satisfying & Indulgent”, and “Comforting” while Hard Drinks offers tipple designations like “Spirited”, “Warming & Fermented”, and “Festive.” There are also a host of guest recipes from well-known bloggers and food purveyors, as well as 10 essays all entitled “Quenched” which detail a recipe included in the book and when I considered myself to have been quenched by it. Because who doesn’t love a good anecdote alongside a recipe for kombucha or hard cider?

I’ll post recipes and more from the book as it approaches publication (which also happens to be Huxley’s 4th birthday, woohoo!). Until then, winning a copy sounds like a pretty good prospect to me!

The Art of Building A Blogging Career

THE ART OF DOING STUFF ECOURSEWhen I first started blogging, I had no clue what I was doing. Like, none. Not at all. No one was there to guide me, or direct me, or steer me away from or towards certain avenues, including advertising/sponsorship, content, finding my “voice” online, and so much more. Sure, there were certainly courses on how to achieve blog success and to parlay a love of blogging into a viable career, but they were all away, one had to travel to get to them. Lacking both the time and resources necessary to attend such blog-schooling conferences, I considered them out of my league and kind of blundered my way through the process of crafting a career from blogging.

Fortunately for you, other options now exist, including a very exciting one being offered by my Canadian buddy, Karen Bertelsen. A former TV personality, Karen found a very successful way of taking her blog The Art of Doing Stuff from a hobby to a career. She’s ready to share the secrets to her success with you. There are very few folks I’d consider adept and skilled enough at such a topic to recommend to you. Karen is definitely such an individual. Time and again, she guides her blog’s readers with detailed instructions and a hefty dose of humor (which I very much enjoy) how to craft, build, bake, or otherwise create something. She’s a natural teacher.

Karen has created what looks to be a wonderful, information-rich e-course entitled “The Art of Building a Blogging Career.” It begins September 15th and lasts 5 days, for 1 hour a day. But what if your schedule doesn’t permit you to be in one place, guaranteed, for 5 days next week? No problem. That’s just when the class is live, should you wish to interact with other folks enrolled or chat directly with Karen. Otherwise, you can take the courses at your leisure, and there’s no expiration date on when to complete the program by. Pretty awesome, right?

The program is $250 for the full 5 days/5 hours of instruction. That might seem steep at first glance for some of you, but, really, it boils down to $50/session, an amazing deal for receiving first-person, thorough information from a highly trafficked blogger on taking your own blog to the next level. And you can do it all from home. In your p.j.’s, With a cocktail, even, if that’s your kind of thing.

In an effort at complete transparency, I’ll disclose that Karen has invited me to share her e-course on “The Art of Building a Blogging Career” as an affiliate. What that means is that for every small measure reader that signs up because of my recommendation, I’ll receive a commission. Honestly, though, I’d vouch for her whether I stand to make anything from her endeavor or not. Her tone, humor, style, and general body of knowledge draw her to me, and I think that she’d resonate with many of you, too.

Cheers to sharing skill sets and helping others become proficient at blogging and being creative, successful individuals! Best of luck in your course, Karen!

Of Course I Can (and so can YOU!)

Peaches 3Peaches 2Peaches 1

How’s the weather in your neck of the woods today, friends? Here? It’s muggy. Perhaps my least favorite word (there are others, naturally, but this place is a good, happy place, and we needn’t sully or tarnish it with those nasty words). Let’s think, instead, of what makes muggy weather bearable, dare I say, solicited, encouraged, and welcomed. That thing, dear readers, that balm to the soul when you’d otherwise likely languish from humidity so thick it haunts you, envelops you, seizes you in its grip, that blessed release comes via the stone fruits of summer.

For the past several summers, I have been asked by the fine folks at the Washington State Fruit Commission if I might be willing to be a “Canbassador.” Aside from bragging rights (“Oh, you created the Large Hadron Collider? That’s nice. But are you a Canbassador?”), this position provides a shipment of Washington’s finest stone fruits delivered right to my doorstep. In years past, I’ve received boxes of resplendent cherries, ambrosial nectarines, and, most often, heady, ripe peaches, which is what I was sent this year. In two shipments (as the first had gotten a bit overripe en route), I was generously gifted with lovely, perfectly round, fuzzy, immensely juicy peaches.

The jars you see above are what resulted. Batches of my peach lavender butter and peach chutney (appropriated from my recipe for nectarine chutney) now happily line my pantry shelves, ready to brighten days after the height of stone fruit season has passed. I’ve provided both recipes for you below, so that you, too, may endure the mugginess of summer with a smile.

Do visit the commission’s website, Sweet Preservation. It is absolutely loaded with helpful information, recipes, and even downloable labels. There are still several more weeks of summer left, and plenty of fruit available to preserve. My stovetop has had a pot of something simmering on it nearly every day recently, and will continue to do so for well over another month. Thank you, Sweet Preservation, for tapping me for another year! I wear my Canbassadorship with pride and honor!

 

PEACH LAVENDER BUTTER (recipe from Canning & Preserving with Ashley English: All You Need To Know to Make Jams, Jellies, Pickles, Chutneys & More, Lark Books, 2010)
Makes: 4-5 half-pints.

You Will Need:
-3 pounds peaches
-1/3 cup water
-2 Tbsp fresh or dried lavender buds
-3 Tbsp bottled lemon juice
-1 ½ Tablespoons lemon zest
-3 cups granulated sugar

To Make:
-In a large pot of boiling water, place 4-5 half-pint canning jars. Bring the water to a boil, turn off the heat, and cover with a lid. In a small pot, place 1-2 inches of water and the lids. Bring the water to a boil, turn off the heat, and cover with a lid.

-Put the lavender buds in a small bowl. Bring the water to a boil;  pour it over the buds. Cover, and steep for 15 minutes.

-In a medium-large pot, blanch the peaches for 30-60 seconds. Immediately plunge the into an ice water bath. Once cool enough to handle, peel, pit and chop roughly.

-Strain the lavender buds from the water. Set aside the buds; you’ll add them in later. Combine the lavender water, peaches, lemon juice, and lemon zest in a heavy stainless steel saucepan. Bring to a boil over medium high heat. Reduce the heat and simmer for 15 minutes. Remove from the heat.

-Once the peach mixture has cooled slightly, either press it through a food mil, puree in a high-powered blender, or puree using a food processor or immersion blender. Return the puree to the pan, add the sugar and lavender buds, and bring it up to a gentle boil over medium heat. Stir continuously until the sugar is completely dissolved. Reduce the heat and simmer uncovered for 25 minutes, until the butter holds it shape when mounded up on a spoon.

-Place the sterilized jars on top of a kitchen cloth on the counter. With the help of a canning funnel, pack peach butter into the jars, reserving 1/2 inch of headspace. Use a nonmetallic spatula to remove any trapped air bubbles, and wipe the rims clean with a damp cloth. Place on the lids and screw bands, tightening only until fingertip-tight. Using a jar lifter, place the jars in the boiling water bath. Process for 10 minutes, adjusting for altitude as necessary.

 

PEACH CHUTNEY (from Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More, Lark Crafts, 2010)
Makes: 4 pint jars.

You will need:
-3 pounds peaches (can also use nectarines), peeled, pitted, and chopped
-1 large sweet onion, chopped
-¼ c. fresh cherries, chopped (½ c. dried)
-1 c. raisins
-½ c. golden raisins
-4 garlic cloves, minced
-1 Tbsp. fresh ginger, grated
-2 c. light brown sugar
-3 ½ c. apple cider vinegar
-1 Tbsp. mustard seeds
-1 ½ tsp. crushed red pepper flakes
-1 tsp. ground cinnamon

To make:
-Place all ingredients in a heavy large stainless-steel saucepan. Bring to a boil over medium-high heat. Stir continually until brown sugar is completely dissolved. Reduce heat to low and simmer uncovered for 45 minutes. Stir frequently to keep from sticking. If additional liquid is necessary, add water in ¼ c. increments.

-While chutney cooks, sterilize mason jars, lids, and screw rings. Fill a canner or large stockpot with water and set over medium-high heat. Bring just to boiling point. Place lids in a small saucepan, fill with water, bring to a boil, turn off heat, remove from stovetop, and set aside.

- Place hot jars on top of a kitchen cloth on the counter. With the help of a canning funnel, pack chutney into jars, reserving ½-inch headspace. Use a non-metallic spatula to remove any trapped air bubbles and wipe rims clean with a damp cloth. Place on lids and screw bands, tightening only until fingertip-tight.

- Using a jar lifter, place jars in canner. Process 15 minutes in a boiling-water bath. Remember to adjust for altitude.

Sharing What I Know

Write Doe Bay 2Ashley Holding ChickenVillagers Canning Class
Hello friends. I hope that wherever you are, all is calm, all is bright. Because where I am, all is some kinds of wild. I’m on the writing homestretch for the picnic book, I just received a copy of Quench (officially publishing October 21st, which is also Huxley’s 4th birthday!) and am completely smitten with how it turned out (click on the book cover on the top left corner of this page to pre-order, if you’d like!), I’ll be doing a photo shoot on Saturday (if the 80% forecast for rain holds off!), and I’m teaching not just one, but TWO classes this week, including one tonight. Like I said, wild times!

If you’re in the area and interested in learning the basics of keeping a flock of backyard chickens, come on out to AB-Tech tonight. You can find details on the Continuing Education page of the college’s website: www.abtech.edu. Then, Sunday, I’ll be sharing all that I know about getting started with home canning at my dear friend Natalie’s lovely West Asheville urban homesteading supply store, Villagers. A few spots remain, so come on out!

Lastly, I’m prepping for Write: Doe Bay in October. I talked a few posts back about how long I’ve wanted to head to the San Juan Islands. To get to teach there, and in such illustrious company, is a gift beyond measure. Here’s a bit about the event, from the event coordinators:

Write: Doe Bay Fall takes place October 9-12, 2014 at Doe Bay Resort and Retreat on Orcas Island. Write: Doe Bay features returning Best Selling author Claire Bidwell Smith along side New York Times Best Selling Author Jillian Lauren, popular Homemade Living writer Ashley English, and Seattle’s own singer-songwriter Erin Austin of OK Sweetheart.  A very limited number of tickets remain to this always sold out and incredible workshop experience.  Write: a Doe Bay Workshop is more than a writer’s workshop. At Write, narratives stretch across genres and stories unlock as an incredible group dynamic takes hold.  Through shared meals and shared housing, a new vision for a writer’s retreat will take place. Community will flourish, walls will break down and love will flow. At Write Doe Bay, we are all storytellers and we all have a tale to unlock, whichever genre our words choose, and we’ll present the key to unlocking the raw narrative inside. Write: Doe Bay Fall will pair with The Orcas Film Festival (orcasfilmfest.com) to feature a screening of award-winning short films.  At the heart of every great film is a great story, and at the heart of every great story is a powerful narrative.  More information, including a link to Write workshop registration and ticket sales is available at www.writedoebay.com.

Hope to see/meet/greet/hug/chat with you at one of these three events, blog buddies!

Canning Class & Tiny Houses & Good Friends

Villagers Canning ClassYome and Nanostead
Years ago, in its former incarnation, our property used to house an edible organic herb and flower farm (say that 5 times fast!). After Glenn purchased it, and then I came along, we realized there was more land then we’d use ourselves. The idea arose for a land share, wherein we’d let someone else that wished to grow crops, for personal or commercial use, use the space. In exchange (and in lieu of money), they’d help us around our garden and in other areas of the property where we were growing things.

We both knew, though, that it would take just the right person to be fit that position. We live in a pretty secluded space, and, though we entertain a good deal, and even write about entertaining for a living, we really value our privacy (in fact, maybe it’s precisely on account of those reasons that privacy means so much to us!). The idea of the land steward maybe even bringing some kind of r.v. or other living quarters out onto the land with them was tossed around, whenever we’d talk about this ideal situation. They’d gain a place to grow crops, and possibly live, while we’d gain someone to help us out with our own growing and gardening needs.

Well, friends, it’s been years in the making, but that day, and that person, have finally arrived, and I couldn’t be more excited. Natalie Pollard and I connected in the spring of 2011. I can still recall, clear as day, the April afternoon she came out to the house. At the suggestion of our mutual friend R. Brooke Priddy Conrad (who made my wedding dress), Natalie was seeking advice on creating and stocking an urban homesteading supply store in Asheville. Brooke thought, with my history in writing books on such topics, that I might be of assistance to Natalie. A relationship developed that day, that’s gone on to see the opening of Natalie’s gorgeous store, Villagers, and my using it as the setting for my “In Touch With Your Roots” gathering in Handmade Gatherings, as well as a place I’ve both taught and attended classes.

Natalie studied landscape design at U.C. Berkeley. She’s also a trained herbalist and just an all-around very cool, true blue, righteous lady. We dig her. Huxley digs her. Dexter and Fly (our dogs) and Harold and Maude (our cats) and the chickens and the bees dig her (in fact, her two hives are now out in the apiary with our own two!). She’s already planted some seeds for a fall garden in the raised beds and will be putting in some starts there soon. Her little house, created by local company Nanostead, made its way to the cove on Tuesday evening. It’s tiny and adorable and comfortable and we’re delighted to have it here, keeping the yome company down in our lower field. Yay!

Speaking of Villagers, per the flyer above, I’m teaching a class there coming up on Sunday September 7th at 5 p.m.. We’ll be discussing all things related to home canning. I’ll also make some kind of canned good (still deciding on what that’ll be!) and each student will take home a jar of it, along with handouts and a recipe for what we make. Hope you can make it!

Cheers to canning season, tiny houses, and mutually beneficially relationships!!!!