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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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  • Spicy pork dumplings from @ganshanstation, I love you. While everything I've tried here has been seriously stellar, @procain's dumpling situation is worth the visit alone. So, so good!
  • Here's what I did today: hopped in the car, drove about a mile over to Hominy Valley Organic Farm, and got down to strawberry-picking business. I filled a flat for $18 (at $3/pound). If you live in the area and are looking for delicious, organic, U-pick strawberries, come see Farmer Tom Monday-Friday after 2 pm. Tell him I sent ya! Now, on to jam, and Popsicles, and pie, and galette, and pickled strawberries, and more! ??????
  • Pretty much ANY time is a good time for pickles, especially now that I've added @foodinjars delicious Quick Pickled Strawberries to the mix. Sublime!
  • You're in my heart, you're in my soul.
  • A testament to the power of social media: saw @holedoughnuts post an image of their Buttermilk Cardamom Black Pepper donut this morning, ate lunch, and then made the 20 minute drive over to enjoy some in person with @glennbenglish and Huxley!  Completely worth it. So, so good!!!
  • It's not a significant thing, nothing major. Just a walk down the driveway to gather the mail. But when I do it with Huxley, and we stop to say
  • Hominy Creek, doing its spring thang. || View from our mailbox.
  • Attended my first ever handmade/homemade swap yesterday, at a friend's sweet home in Black Mountain. SO much goodness, all thoughtfully and lovingly made. Huxley came with me and ran around with the kiddos while the swap took place. I contributed these little jars of rosemary honey, which @glennbenglish artfully topped with straw-blown watercolorings. Such a great afternoon with like-minded friends and fellow mamas! Thank you so, so much for hosting, Amanda!!!
  • Saturdays are for French toast on the porch with @glennbenglish and Huxley Wild while rain showers wash over the cove. || Used @farmandsparrow's Heritage Corn Bread and @oldworldlevain's Double Raisin & Flax Bread to make cardamom French toast, served alongside butter, maple syrup, and Hominy Valley Organic Farm strawberries, all washed down with hibiscus iced tea (our warm weather cold beverage go-to).
  • A visit today to farmer Tom Kousky of neighboring Hominy Valley Organic Farm yielded: flats of flowers (geraniums, celosia, and marigolds); starts of pickling cukes, zucchini, and yellow squash; 12 basil plants; two bundles of asparagus; a bunch of spinach; a bunch of radishes; two bunches of beets; and two pints of strawberries. The obvious way to celebrate all of this goodness was to blend up some strawberry milkshakes. Happy weekending, everyone!
  • Happy Friday, friends! New
  • This was work today. Sweet, delicious, patio-consumed work. Shrimp & grits, for the win.
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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.

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