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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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  • 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.
  • So excited for @cbnavl and his lovely book
  • #tbt There is a part of my being that will always want to be where ferries are present. #writedoebay
  • One of the best aspects of all of these picnic photo shoots has been spending time with people I love. I sure do have some wonderful people in my life. Love you, buddies! Shown here: Meg Carswell Reilley (an exquisitely gifted photographer), Alisa Carswell Reilley (an incredibly talent graphic designer), @fernworks (a jewelry designer of abundant creativity), and @killaspro (a coffee connoisseur and all around funny guy).
  • Up on the roof! ?
  • I love what I do. That includes staging a
  • He may be a newly minted 4 year-old, but he still has a round baby nose and says things like
  • Hot dogs for the birthday boy at Montreat Park (from Foothills Meat), as requested.
  • Montreat. Amazing every day of the year, especially today, on Huxley's birthday.
  • On the eve of his 4th birthday, being the wild gnome that he is. My one and only.
  • Out on the patio. Definitely looking, and feeling, like autumn today!
  • One week ago today, Huxley, @glennbenglish, and I boarded a ferry and left our
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Goin’ Back to Cali


Much to my extreme pleasure, it appears I will be going back to San Francisco, most beloved City by the Bay, over Labor Day weekend. Having recently traveled there in April, I wasn’t planning a return trip so soon. At best, I usually manage to visit my favorite American city every few years. While reading Bon Appetit magazine last week, however, I came across a full-page ad for an event that made me catch my breath. Slow Food Nation ’08, Come to the Table, will be held at the Civic Center Plaza, as well as at various locations both in and around the city. Featuring a veritable pantheon (thank you Iron Chef for the eloquent superlative!) of food activists, food policy leaders, writers, and artisan food producers, the conference offers for me all of my food heroes, in one place, for one weekend. To be able to attend such an event makes me feel like Charlie in Willy Wonka and the Chocolate Factory, managing to somehow procure a Golden Ticket. Except, of course, this event is open to the public and any able to pay. But you see what I’m getting at.
Begun in 1986 by Italian
Carlo Petrini (HE’S GOING TO BE THERE!!!!!!), Slow Food represented a response to the increasing industrialization of the world’s food supply, cutting off suppliers from direct interaction with their consumers and thereby presenting challenges to the stability of global food supplies, as is now being witnessed. Additionally, such industrialization often resulted in foods stripped of their nutrients, packed with artificial colorings, flavorings and preservatives, high in refined ingredients and sold at a much cheaper price than their nutritious, whole food-based counterparts. Working to counter the trend, Petrini enlisted the aid of friends and colleagues and began speaking out against “Fast Foods” wherever he could find an audience. The movement gained increasing momentum in the ensuing decades and shows no signs of slowing.
In addition to lectures on global food security and creating local food networks, the conference will highlight, in which are being gorgeously dubbed “Tasting Pavilions”, artisan food producers from across the nation. From cheese, to bread, chocolate, spirits and more, individual small food businesses will showcase their wares and allow attendees to sample. This is SO my Chocolate Factory. When I was younger and short on cash and for some reason at the mall, I would make a facsimile of a meal by sampling every offering available at Hickory Farms, Orange Julius, really anywhere with something to eat. I plan on engaging in similar satiation methods at the Pavilions. Look for detailed blogging Labor Day weekend.