A Year of Picnics

  • Ladies friendships with other women matter We need them tohellip
  • The hills are alive! From up on the blueridgenps
  • Nothing could be finer  Our little hill house duringhellip
  • Turns out Im way more of a fall and springhellip
  • Happy 6th birthday to this little peanut sauce Life ashellip
  • I know its officially autumn when the wild turkeys reappearhellip
  • Good morning! Wishing you a hefty dose of the Happyhellip
  • Hi friends! Im taking over the forvillagers feed todaySaturday Comehellip
  • Autumn mountain mornings are so breathtaking! View from the tophellip
  • I can see clearly now Was fighting some kind ofhellip
  • Storm clouds rolling in Massive change of weather in thehellip
  • Thank you October You are always just what I needhellip
my sponsors
budha hill natural toysImagine Childhood
Imagine ChildhoodBlissful Belly
Sponsorship Information
blog archive
  • 2016
  • 2015
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
  • 2008

The Hotness

A few more scenes from last week’s photo shoot. Here I am pulling a sweet potato souffle from the oven. It puffed up gloriously and went down the hatch scrumptiously! 
The edges browned just the way I’d hoped they would and, having NOT folded the egg whites in as fastidiously as I had the previous evening when prepping for the shoot, the souffle baked up perfectly. Hot perfection in a bowl, folks. 
Behind the scenes. I’ve always been intrigued by food photography and food styling and it was a real treat to see what the process of making food pretty for picture-taking involves. 
The strange thing sneaking into the frame at the top left is a blowtorch, used to sizzle up these pumpkin creme brûlées. While I can’t share with you the final pictures (have to wait until publication next April), I can assure you that they are grand. You’ll be licking the page, without shame or remorse. 

*Small Measure: Use cloth napkins. They’re inherently more absorbent than their paper cousins, definitely more attractive, and don’t need to be tossed in the garbage at the end of every feeding session. We keep a large range and use them at every meal. Once they become oil-stained, or have one too many enduring marinara streaks to be guest-worthy, I transition them to the kitchen cloth stash, which, in a similar fashion, I use instead of paper towels. Plus, they give you a polished edge, even if you’re slurping up pizza in your jammies. 

10 Responses to The Hotness

  • Anonymous says:

    This has meade me really hungry.

  • Hallie says:

    i really like your “small measure” tips. i take my lunch to work wrapped up in a large cloth napkin ala hobo sack. i also keep a set of real utensils there…i end up feeling much more civilized. keep ’em coming!

  • GEEZ you are amazing!

  • Anonymous says:

    Looks amazing!! Can’t wait for the book.

  • josephine says:

    the souffle looks sooo good! can yams be substituted in lieu of sweet potatoes? looking forward to your book. and thank you for the comment on my blog.

  • Thanks for your comment Hallie! What I love most about blogging is the ability to connect and share information with folks in far-flung locales, whom I’ve never met!
    And yes, Josephine, yams will work just as well as sweet potatoes. The recipe will be included in my book on “Raising Chickens,” part of a larger series on “Homemade Living,” which will be released in April 2010.

  • Anonymous says:

    The Brulee look’s sooooo good and also the sweet potatoes hmmmmmmmm good!!! I, as you know, also love to use cloth napkins’it’s a southern thing sorta kinda!!!! MOM

  • Anonymous says:

    Yea book release. Coming sooooooon!!!!!! Can hardly wait to read them and see all the pictures! Are you going to have book signing,s? MOM

  • Sarah says:

    here here to cloth napkins! sometimes i even iron em! what fun! and everyone knows you can’t iron a paper napkin

  • katiechrist says:

    hi ashley –

    i tried, unsuccessfully, to reply to your sweet comment on my blog (i kept getting failure messages at your address).

    i had a sec to peek at your blog and look forward to delving into the past posts. i'm glad you're getting some tips on eats in sf…i'm with you on sitting outside at rose's on a nice day. i was in ny a couple weeks ago, so i've posted some latest scoop from there– in case you ever make it up.

    thanks for this post–you've inspired me to make a savory souffle with the remnants in my fridge & pantry. thanks!

    take care-

    take care-