books

A Year of Picnics


 

The Essential Book of Homesteading


 

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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  • For our main breakfast glennbenglish served us these Cheesy Egghellip
  • A scene from yesterdays Afternoon Tea biltmoreestate Triple tower ofhellip
  • Happy Saturday friends! Ive got a What Im Digging posthellip
  • Okay Ive risen Now time to work on the shininghellip
  • Always a pleasure working with photographer erinadamsphoto We shot myhellip
  • Pictured here are two of the sweetest souls I havehellip
  • Another image from yesterdays photo shoot for my southern foodshellip
  • Pregnancy nausea and fatigue have been hitting me hard thehellip
  • Back at it today with glennbenglish charlottecooks and thievingphotons shootinghellip
  • Definitely something in there glennbenglish bought me this dress andhellip
  • Yesterday afternoon to celebrate Valentines Day as a family wehellip
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Inside Quench (+Giveaway!!!)

Quench CoverQuench 3Quench 1Quench 4Quench 5Quench 6Quench 8

I might be finishing up one book (due to my editor October 1st! It’s go time!), but I’ve got another one publishing right on its heels. Quench, an idea I dreamed up back in autumn 2011, officially publishes next month! Pictured above are some images from inside the book. They’re pictures of pictures, so they don’t do the real images justice. Trust me when I say, though, that they’re genuinely lovely. Jen really captured some beautiful images with this book, and I can’t wait for you to see them!

Currently available for pre-order, you can also give a go at winning one of 10 copies over on Good Reads. Ten copies, friends! Those are pretty good odds. The book is divided into two sections: Soft Drinks includes recipes for beverages considered “Refreshing”, “Invigorating”, “Satisfying & Indulgent”, and “Comforting” while Hard Drinks offers tipple designations like “Spirited”, “Warming & Fermented”, and “Festive.” There are also a host of guest recipes from well-known bloggers and food purveyors, as well as 10 essays all entitled “Quenched” which detail a recipe included in the book and when I considered myself to have been quenched by it. Because who doesn’t love a good anecdote alongside a recipe for kombucha or hard cider?

I’ll post recipes and more from the book as it approaches publication (which also happens to be Huxley’s 4th birthday, woohoo!). Until then, winning a copy sounds like a pretty good prospect to me!

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