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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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  • 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!
  • Good day to be in western NC. View of Mt.  Pisgah from the top of our road.
  • You will not pass! || Our shorty with his soul sister Raeglan, adventuring in our woods two days ago. @thebriere4
  • Batman Begins. You ought to hear his 4 year-old take on Batman's gravelly, husky whisper.
  • Post meal, pre-hike to the frozen
  • Yesterday marked the very last photo shoot for my upcoming picnic book. 20 picnics, showcasing all 4 seasons, DONE! Snow, the necessary
  • The cold never bothered me anyway ? Love exploring our woods in the winter.
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March Can Jam: Alliums!

I’m participating in Tigress’ Can Jam. For the uninitiated, the Jam consists of a year-long, home-based, monthly canning session, dedicated to one ingredient, chosen by one lucky blogger (who signed up for the Can Jam right at the onset of its announcement.) For the month of March, yours truly gets to choose the ingredient that all Can Jam participants will be rendering into some canned delicacy of immeasurable and highly laudable delight (or at least, one hopes…).


I don’t know where most of you live, but for me, situated as I am in the mountains of western North Carolina, not much is growing here in March. The farmer’s markets don’t even start up again until mid-April. Even then, for the most part all you’ll find are leafy greens and the occasional radish on the farmer’s tables, with maybe a stalk or two of rhubarb, if you’re lucky.

Which is why all-things-Allium seemed like the obvious choice for this month’s Can Jam. From tender, green scallions, chives, scapes, ramps, and leeks to papery, husky onions, shallots, and garlic, the Allium family is the vegetable world equivalent of the guest who shows up at 6:50 p.m. for the cocktail party that begins at 7:00-by showing up early and motivated as all get out, they get the party started. Alliums are ready for the good times to begin again.

Much like last’s month Can Jam ingredient, carrots, Alliums are also low-acid foods. Accordingly, once canned and hermetically sealed into an anaerobic environment, latent botulism spores found on Alliums can become activated and thrive. I don’t want that. You don’t want that. No one but the botulism spores wants that. But you just can’t let them win! You must resist! Refer to Tigress’ erudite tutorial on properly acidifying low-acid foods for safe water bath canning here.

From onion chutneys, to scallion relishes, leek confits, garlic jam and so, so very much more, you’ll find some Allium that tickles your fancy, both safely and deliciously. You’ve got an entire family here; surely you’ll find at least one family member for whom you don’t mind being sat next to at the dinner table!

*Begin posting your recipes March 12-19th. If you need a refresher about posting specifics, refer to the main Can Jam link in the beginning of this post. Let the sulfurous breath begin!

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