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  • The view off the kitchen, out onto our patio, of the fire ring and the canary yellow-hued leaves of the ginkgo beyond. We wait for that tree to turn color and gently drop its leaves all year. A sudden, early frost last October caused all of the leaves to drop overnight, while still green. This year, we got the golden ticket. Proof positive that some things truly are worth the wait. Happy All Souls Eve!
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  • Hung out in a favorite tree today with my favorite little guy.
  • I'm sure gonna miss this view when the leaves are all gone! Forecast calls for snow tomorrow evening, on Halloween night. What the what?!
  • For today's #tbt, I'm sharing an image of the altar @shelterprotectsyou and @sheltercollective built on our property for their wedding here last month. Such a beautiful, memorable day that was, filling our little forested cove with happy juju for weeks. Love watching the scene shift as the foliage changes.
  • Felt a shift in the air today, this afternoon in particular. The veil is getting thin. You feeling it, too?
  • SO much love for @forvillagers and her heavenly homesteading/hearth-tending supply store in West Asheville. Stopped in today for a bag of organic chicken feed and to see what's new in the shop. I'll be teaching a
  • The hills are alive. Looking Glass Rock in the distance, as seen today from the #blueridgeparkway .
  • My favorite part of all of these photo shoots for my upcoming  picnic book has been eating the props! Enjoyed this pumpkin whoopie pie today on an impromptu picnic with @glennbenglish and Huxley on the #blueridgeparkway.
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Weekend Eats: Tortilla Espanola

We munched on this olive, tomato and potato bit of deliciousness just a bit ago. Hubs sliced the potatoes on a mandoline first, then lightly pan fried them in olive oil. Next went a bit of whisked eggs over the potatoes. We let those eggs set up a bit over medium-high heat, then added the remaining bit in the mixing bowl, along with the olives. The whole concoction then spent a wee bit of time in the oven under a low broiler, was cut into wedges, and then covered in chopped tomatoes.

Simple, fresh, delicious. Couldn’t ask for a better way to start a Sunday. Hope your weekend is going swimmingly.

3 Responses to Weekend Eats: Tortilla Espanola

  • nancy says:

    Man, that looks good! I'll have to try that when my tomatoes ripen. And come over to my site and enter my 1 year blogversary giveaway! :)

  • Bethany says:

    That looks delish! I made up a fresh batch of your blueberry lemonade from Taproot today. It was so refreshing and yummy. Thanks!

  • Mike Hobbs says:

    We love making tortilla(more my job) and one of our girls will eat it. My wife was born in Naples so we normmaly make frittatas, our daughter that eats the torrilla will almost devour a frittata by herself. It is also a great way to get veggies in their diet without them thinking about it.