books

QUENCH

 

HANDMADE GATHERINGS

 

A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


Instagram
  • @gardenbetty, in our garden! So wonderful when online relationships jump the fence and move into real life friendships. Great getting to know you and @willtaylorphotography these past few days. Safe travels on the remainder of your book tour!!!
  • Y'all ready for this? Strawberry Crumble Pie, recipe over on Small Measure (link in profile). ??????
  • Alan Muskat, master forager, sharing his vast wild world wisdom at yesterday's foraging class here.
  • The gleaners. || Yesterday, our land served as the location for a foraging class led by wild foods expert Alan Muskat. So many edibles here, constantly changing with the seasons.
  • Asheville area folks: Come on over to @forvillagers at 7 pm tonight to hear @gardenbetty talk about her new book,
  • When dinner is served al fresco on the patio, at sunset, in a watermelon bowl, then my heart smiles. || Egg noodles, NC shrimp and pea shoot-arugula-basil pesto topped with nasturtium leaves, sage flowers, and chive blossoms. Nearly summertime and the living is easy.
  • When your afternoon involves chilling inside the Asheville Salt Cave with 7 of your nearest and dearest and your collective 4 kiddos, and your night involves celebrating one of their birthday's with a fajita feast and @glennbenglish's phenomenal spring sangria (with watermelon and strawberries and honeysuckle blooms that I picked), then you know that today has been an extraordinarily good day.
  • 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!!!
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Setting the Stage

This week marked a huge milestone in the first two books in my series. In short, I finished. All of the text is complete. That feels absolutely enormous to write. This time last year, I was working in a doctor’s office. Now, I’ve written two books as part of a series, with more to come, I get to work at home, in my jammies, with my furry brood (husband notwithstanding), and write about adventures in small-scale homesteading. No complaints.

We shot two photo shoots this week for the recipes in the “Raising Chickens” book. Above is creative director at Lark Books (my publisher), Chris Bryant, at whose home we took the photos. Here he can be seen in his natural environment,  tenderly working stylistic magic on zucchini and basil. 
My own lovey dove, chef extraordinaire, Glenn, doing his thing with eggs. 
The assistance of Ned, Chris’s cat, was utterly indispensable. 
The best editor a gal could ever hope for, Nicole McConville. She edits, she makes exquisite art, she plays the accordion somethin’ fierce, AND she washes prop dishes. Presenting the original renaissance woman. I call her “Freddy”, my fusion of friend and editor (and it sounds much more benign than “Freditor,” right?)
Going in for the shot. 

*Small Measure: Buy local. As much as possible, I’m placing emphasis in the book series on supporting local farmers and growers. Freshness really counts, in terms of quality and taste, not to mention supporting livelihoods and community viability in wherever it is that you call home. The eggs for this shot were as local as you can get, seeing as how they came from The Ladies. 

6 Responses to Setting the Stage

  • Anonymous says:

    Great information. Good to know how it all works.
    Can’t wait for the books!

  • P. says:

    Congratulations on finishing the writing! You totally inspire me.

  • Emily says:

    Congratulations! I bet you are glad to be done for now. Can’t wait to see the finished books. Sounds like you are working with a great crew!
    Oh, and yes, Freditor sounds too scary… Freddy is much better!

  • Anonymous says:

    Yeah, Ashley! Looking forward to your books. We miss you at the doctor’s office, but I envy you very much as well.
    Wendy

  • Walker says:

    could also call her edend. But then again I’ve never had a way with words.

  • Anonymous says:

    Way to go, I know it is a great feeling to have them completed! Now let them SELL,SELL,SELL!!!! MOM