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HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


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  • Good people, it is 73 degrees today! I've opened almost all of the windows in the house and am spotting daffodils triumphantly ready to unfurl all over the knob our house sits on. @glennbenglish served this reuben with @chopshopbutchers pork pastrami, homemade Russian dressing, Swiss cheese, and sauerkraut for lunch as a strong breeze swept thru the house and shook things up. YESSSSSS!
  • Clowning around. || Huxley tried out Tiny Tots Circus Playtime at Toy Boat Art Collective today and really enjoyed it!
  • Chatting about existentialism, and contradicting ourselves, and winter over on small measure today. || Into the woods behind our house.
  • Players gonna play. Huxley and his buddy Bay, doing their little guy thing today at the perennially lovely @thencarboretum.
  • The garden got blanketed with what I'm hoping was winter's last gasp this past week. I'm ready for those snow-covered strawberry beds in the foreground to start putting out juicy fruits, for Huxley to dig in his sandbox again, for cocktails at sunset on the pergola, and for conversing with soil and seeds once more. Spring is coming. Really started to feel it this weekend.
  • Scotch eggs of supreme deliciousness can be had on the regular at @kingjamesavl. @glennbenglish and I savored these beauties today alongside dirty rice fritters, gumbo with poutine, and @sunbursttrout smoked trout dip, all wonderful. There was also a pint of Appalachian Brewery porter that I have to have more of. Oh, and old school White Stripes on rotation. Great food, great atmosphere.
  • Confession: until last night, I had never had honest to goodness snow cream. @glennbenglish whipped up a tasty batch with vanilla and nutmeg, and we enjoyed it alongside @oldworldlevain's heavenly frangipane tartlettes with fresh cranberries, orange peel, and cinnamon. Snow-pretty AND tasty.
  • Scattered, smothered, and covered. Snowy day in the cove!
  • We three Englishes do so very much love snow. Forecast to receive between 3-6 inches tonight! @glennbenglish captured Huxley and I taking in the view on his way back to the house after locking up the chickens.
  • Woke up to overnight snowfall, always a treat. Then heard from my neighbor Lynn, a licensed massage & bodywork therapist, that the snow was preventing her from getting in to her clients in town and, as a result, she had an opening in her schedule and could give me a massage. Whenever she travels, I pet-sit her cat Sophie, and in exchange she trades me a massage. Not only is she a seriously stellar masseuse, she also is an aromatherapist, a Jin Shin Jyutsu practitioner (a kind of Japanese acupressure technique), and is certified in neuromuscular therapy. So when I get a massage from her, I receive this healing trifecta involving scent, body, and spirit. Plus, in all honesty, I feel like this woman is actually imbuing my body with love when she works on me. I left her house feeling light and bright, and nourished. She has offices in Asheville and Johnson City, TN (the home massages are reserved for family and neighbors!). If you're looking for a rich, wonderful, deeply healing massage, please consider Lynn. You can find her information at www.lynnbernatsky.com. || I passed our bamboo grove and its tiny creek on my walk over to Lynn and Steve's; it somehow spoke to me of good things in store.
  • Woke up to this view. Some kind of wonderful!
  • Spotted Quench in the wild today.Always a thrill to see my books out in the big world, and rubbing elbows with friends @thejoyofcooking, no less!
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Have peach, will churn

About this time last year, as my brand-new husband and I were lugging our, well luggage, through the train station in Rome on the last leg of our honeymoon, I made a declaration. “Everyday we’re here,” I pronounced, “I’m going to eat gelato. Or sorbet.” I mean, you know, when in Rome….True to my claim, I did in fact eat gelato every day, sometimes twice a day! Our favorite place to indulge, Giolitti, is the very same gelateria Gregory Peck took Audrey Hepburn to in “Roman Holiday.” We figured, if it’s good enough for Audrey, it’s good enough for us. 

And boy, did we ever hit the gelato jackpot on that place. Aging, regal Italian men, dressed in white jackets with epaulets and crisp black trousers served frozen concoctions on silver trays with glass carafes of water to cleanse sugar-coated tongues. Once stateside, I became obsessed with the idea of having gelato and sorbet on a regular basis. We ate our way through the Ciao Bella  selections available at our local natural food store. At a cousin’s wedding in Philadelphia, we hit every Capogira in the city. Still, I craved more, MORE! And so it was that I came to own the Cuisinart Pure Indulgence 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker, or, more aptly, “Bliss In a Box.” This lovely cube of wire and stainless steel has churned out, to date, pistachio gelato, lemon verbena ice cream, earl grey ice cream, avocado ice cream (squished into a brain mold for our Halloween Mad Scientist party, no less!!) and, just the other day, peach ice cream, using local, organic South Carolina white peaches. A tricked out ice cream machine isn’t even completely necessary for getting the job done. Time in the freezer can help any mixture set up. It may not produce a hard, scoopable ball of creamy perfection, but on a hot summer day, when even the cats are splayed out on the marble countertop in search of any cool space, it will take care of you. Arrivederci!

Peach Ice Cream
-adapted from The Ultimate Ice Cream Book, by Bruce Weinstein

-4 large ripe peaches, peeled and pitted, cut into eighths
-Juice of 1/2 lemon
-1/4 tsp. slat
-2/3 c. sugar
-2 large eggs
-2 Tbsp. all-purpose flour
-1 c. milk
-1 c. heavy cream
-1/2 c. peeled, chopped peaches (optional)

Place peaches, lemon juice and salt in blender. Mix until well pureed. Set aside.

Beat sugar into eggs in medium mixing bowl until pale and yellow. Incorporate flour. Set aside.

Bring the milk to a simmer in a heavy medium-sized saucepan. Slowly beat hot milk into egg and sugar mixture. Pour entire contents back into pan and simmer over low heat until custard thickens slightly. Stir constantly to prevent mixture from sticking to bottom of pan. Do not allow mixture to boil or eggs may scramble. Remove from heat and pour through a strainer into a large glass bowl. Allow to cool slightly, then mix in peach puree and cream. Cover and refrigerate until cold or overnight.

Stir chilled custard, then freeze in ice cream maker according to manufacturer’s instructions. You can also add fresh, chopped peaches to mixture as it is churning in machine. Place in freezer for at least 2 hours for firm ice cream. 

2 Responses to Have peach, will churn

  • Bonner says:

    The photos on this blog are wonderful. Are you taking them yourself? They make me want to each peaches and buy puppies. I’m always more likely to make a recipe I find in a cook book that has a photo of the final product. That way I know what I’m getting. Thanks for the visuals! (And the fabulous, funny writing.)

  • ashley says:

    I am taking them myself. Aside from the candle one today. I’m using a Canon Rebel and it’s incredible. Still lots to learn, though. I know what you mean about photos in cookbooks. We truly eat with our eyes first, so having the photo gets the salivary juices flowing. Plus, should you fail miserably, you know where the bar was set and just how far below it you fell.