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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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  • Loving this screen capture of our Huxley Wild. It's from a video our friend Ian made, using
  • I adore holiday lights. I also really love @thencarboretum. It's no surprise then that I'm giddily looking forward to the
  • 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
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Heaven, I’m In Heaven



This box of citrus delights greeted me at the post office yesterday. Thanks to my Pop for mailing me the hefty package and thanks to my step-mom, Gail, for doing the picking. I usually pilfer with permission a whole mess of kumquats from my dad’s neighbor’s tree (got that?) in Florida when I visit during the holidays. I didn’t make it down this year, though, and dad and Gail very, very generously complied with my request to send me some in exchange for a jar of something. That something, I’ve decided, will be kumquat marmalade, the recipe for which will also be featured in my book on Canning and Preserving, (shameless publicity alert!) due out in print March 2010. Last year, I candied the kumquats I picked off and topped a ricotta cheesecake with them. Delish!


P.S. My new favorite thing is/are the Groovaloos! Amazing! 

6 Responses to Heaven, I’m In Heaven

  • Anonymous says:

    I’ve never had a kamquat. How much different from an orange I wonder! Love the pictures! MOM

  • Mom, they taste like a sour orange. Not really sweet, and sometimes too sour (i spit those out!). They’re about the size of a large grape. You eat the whole thing, peel and all. They’re really good for you, plus I think they’re delicious!

  • Emily says:

    Are they in season this late in Jnauary? Must be because they look very yummy! Enjoy!

  • Anonymous says:

    Holy box of citrus, batman

  • nicole says:

    what else other than preserves / jams can one do with them?

  • nicole-you can eat them right off the tree, for starters. you can also candy them, topping ice cream, yogurt, and cakes with them. you could also pan saute them and use as a topping for pancakes, waffles, or, add a savory herb and use them as a topping for poached fish. you could also puree some and add with seltzer or sparkling wine for a refreshing cocktail/spritzer.