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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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  • A winter's day, in a deep and dark December. Enjoyed a walk down our driveway earlier to gather holiday cards and gifts from the mail with my little fella. Happy almost solstice, friends.
  • Local friends-whatever your plans are for this evening, change them! Come join me instead at @rhubarbavl for their
  • Great burger and transcendent frites with a charred onion aioli at @kingjamesavl. Great vibe and an exceptional waitstaff, which deftly caught that Huxley was nearing meltdown mode, and saved the day with a lightening fast, perfect grilled cheese. Wonderful seeing Steven Goff and @samlg87!
  • Livin' in an Appalachian paradise. ??(view of Mt. Pisgah, from the top of our road).
  • The finale at last night's Sunday Supper @rhubarbavl was this Chocolate Coffee Tart with Vanilla Orange Marmalade from my book
  • What a surreal experience last night @rhubarbavl, being served your own recipes! Shown here: Chimichurri Deviled Eggs (
  • So much delicious decadence on display yesterday afternoon at my 7th Annual Ladies Cookie Exchange. Thanks to all you lovelies (and your littles!) that made it out! Such a wonderful community of women I'm surrounded by. We three Englishes won't have to bake any more this holiday season! *That's your girl waiting patiently for the sugar frenzy to begin, @littlecoffeebeans !
  • Put this down as a night to remember. Immeasurable gratitude to @rhubarbavl for hosting recipes from all 7 of my books at tonight's Sunday Supper. @glennbenglish couldn't have been more thrilled. Our favorite restaurant in Asheville now feels even more like our dining room away from home.
  • Asheville and vicinity friends, I want to let you in on a secret. @oldworldlevain is a baked goods goddess, a fascinating woman (she bakes AND teaches tango lessons!), and simply a lovely human being. This medley of deliciousness is a mere sampling of the tastiness she had on offer today at her pop-up inside of Wood & Spoon in west Asheville. You can order regularly from her though, and you should. Her goods are creative, imminently flavorful, and clearly lovingly made. Obviously, I am smitten.
  • All kinds of magic percolating up in here.
  • Last night this sweet, tiny elf wanted me to pick him up, and then asked
  • Only a few seats remain for the Sunday Supper @rhubarbavl on the 14th featuring recipes from all 7 of my books. The large dining room is nearly sold out, woohoo!!! Call 828/785-1503 to reserve a spot before they're all gone. I'd love to see you there!
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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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