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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  • 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!
  • So you see, love, actually, is all around us. A pleasant discovery whilst stoking this morning's fire. Happy Friday, friends!
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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.