books

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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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