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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  • One of my favorite aspects of autumn is the return of panini-pressed sandwiches. Made this turkey, Jarlsberg, Mojito slaw (cabbage & mint), and quince chutney (with fruits from my mom's quince bush) number today. Best enjoyed on the patio as autumn foliage drifts down from above.
  • So excited for @cbnavl and his lovely book
  • #tbt There is a part of my being that will always want to be where ferries are present. #writedoebay
  • One of the best aspects of all of these picnic photo shoots has been spending time with people I love. I sure do have some wonderful people in my life. Love you, buddies! Shown here: Meg Carswell Reilley (an exquisitely gifted photographer), Alisa Carswell Reilley (an incredibly talent graphic designer), @fernworks (a jewelry designer of abundant creativity), and @killaspro (a coffee connoisseur and all around funny guy).
  • Up on the roof! ?
  • I love what I do. That includes staging a
  • He may be a newly minted 4 year-old, but he still has a round baby nose and says things like
  • Hot dogs for the birthday boy at Montreat Park (from Foothills Meat), as requested.
  • Montreat. Amazing every day of the year, especially today, on Huxley's birthday.
  • On the eve of his 4th birthday, being the wild gnome that he is. My one and only.
  • Out on the patio. Definitely looking, and feeling, like autumn today!
  • One week ago today, Huxley, @glennbenglish, and I boarded a ferry and left our
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What I’m Digging

Happy Friday, friends! It’s a frigid 28 degrees here in the cove this morning. Hello, winter!

I’ve got a Small Measures post up today on Design Sponge. In keeping with all things pie, it’s about making perfect pie dough. These are the tips and the recipe that I turn to, time after time, to turn out flawless pie crust. In fact, I did this very thing yesterday, as our friends Ric & Jen are having us over for homemade banh mi sandwiches tonight. I took my Coconut Cream Pie with Vanilla Bean Whipped Topping recipe from A Year of Pies and gave it a little Vietnamese edge, infusing the custard with star anise and lime juice. Oh! Yes!

Also, I’m chatting about gleaning pearls of wisdom from watching chickens over on Verve. Beak Here Now, indeed.

In other news, here’s a smattering of this’s and that’s that caught my attention this week:

*I’d like to eat at this guy‘s place.
*Pretty much love everything about this.
*The idea of doing this is a bee in my bonnet.
*The U.S.’s first wild foods store, right here!

I’m hosting another event for my new book on Sunday. This one will be the 9th, of 16. I’m over halfway finished!

Wherever you go this weekend, whatever you do, and whomever you do it with, may it be grand!

*Per usual, I always dig Huxley the mostest, especially with his new fondness for his Harry Potter glasses from his Halloween costume! 

6 Responses to What I’m Digging

  • thanks so much for including our Kinfolk shoot in your roundup! loving your blog! cheers!

  • Ashley says:

    Ashley, I have a quick question regarding your pie crust. Your recipe sounds great, but my difficulty always comes in rolling it out into a pretty circle, and then how to transfer to the pie pan, and THEN how to make the edges lovely. Maybe you could give us a quick tutorial on how YOU found the best way to do it? I just have a hard time getting the shapes right. Thanks!

    • hi ashley! i go into detail about everything you’re asking in my book. each step is accompanied by photos that help to get a good visual sense of things, too. that said, the short answer is that i keep reshaping it with my hands, often. i continue to pat it back into a circle as i begin rolling it. it’s important to turn it over periodically, as well, so that the dough doesn’t stick to the countertop, and scatter a little flour under it each time.

      once it’s rolled out, i put my rolling pin in the middle of the circle. then i pull the part farthest from me forward, over the rolling pin, back towards the end closest to me. i then lift the whole thing up on the rolling pin and carefully unfold it onto the pie pan i’m using. after that, i take kitchen scissors and cut the overhang back to 1-inch. after that, i either use my knuckles to make a pretty edge, use a fork to make a decorative trim, or use small cut-out pieces of extra pie dough laid over one another for an interesting motif like a leaf or star or diamond or circle.

      hope this helps!

      • Ashley says:

        awesome! Thanks so much! You know the crazy thing is I actually HAVE the book, but I kept thinking that since I didn’t know how to do the pie crust right, I shouldn’t try any of your pies. Silly me, I should have known better! I have a few of your earlier books and you always go into such great detail that teaches so well. But thank you so much for taking the time today to answer. My goal is to make a pie this weekend :)

  • Aly says:

    The wild foods market! I’m excited to check it out soon. Thank you for posting about it.

  • Theta Drivon says:

    I always roll my dough (dusted with a little flour) between 2 sheets parchment paper — it keeps my counter cleaner, and my pie dough more tender by adding less flour. I even re-use the sheets, folding them and keeping them in the freezer between rolling out crusts.
    Another trick I’ve used is from Cooks Illustrated, to replace half the water in mixing the dough with vodka – it moistens without activating the flour’s gluten. Less water = more tender crust.