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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  • Asheville area folks: Come on over to @forvillagers at 7 pm tonight to hear @gardenbetty talk about her new book,
  • When dinner is served al fresco on the patio, at sunset, in a watermelon bowl, then my heart smiles. || Egg noodles, NC shrimp and pea shoot-arugula-basil pesto topped with nasturtium leaves, sage flowers, and chive blossoms. Nearly summertime and the living is easy.
  • When your afternoon involves chilling inside the Asheville Salt Cave with 7 of your nearest and dearest and your collective 4 kiddos, and your night involves celebrating one of their birthday's with a fajita feast and @glennbenglish's phenomenal spring sangria (with watermelon and strawberries and honeysuckle blooms that I picked), then you know that today has been an extraordinarily good day.
  • Spicy pork dumplings from @ganshanstation, I love you. While everything I've tried here has been seriously stellar, @procain's dumpling situation is worth the visit alone. So, so good!
  • Here's what I did today: hopped in the car, drove about a mile over to Hominy Valley Organic Farm, and got down to strawberry-picking business. I filled a flat for $18 (at $3/pound). If you live in the area and are looking for delicious, organic, U-pick strawberries, come see Farmer Tom Monday-Friday after 2 pm. Tell him I sent ya! Now, on to jam, and Popsicles, and pie, and galette, and pickled strawberries, and more! ??????
  • Pretty much ANY time is a good time for pickles, especially now that I've added @foodinjars delicious Quick Pickled Strawberries to the mix. Sublime!
  • You're in my heart, you're in my soul.
  • A testament to the power of social media: saw @holedoughnuts post an image of their Buttermilk Cardamom Black Pepper donut this morning, ate lunch, and then made the 20 minute drive over to enjoy some in person with @glennbenglish and Huxley!  Completely worth it. So, so good!!!
  • It's not a significant thing, nothing major. Just a walk down the driveway to gather the mail. But when I do it with Huxley, and we stop to say
  • Hominy Creek, doing its spring thang. || View from our mailbox.
  • Attended my first ever handmade/homemade swap yesterday, at a friend's sweet home in Black Mountain. SO much goodness, all thoughtfully and lovingly made. Huxley came with me and ran around with the kiddos while the swap took place. I contributed these little jars of rosemary honey, which @glennbenglish artfully topped with straw-blown watercolorings. Such a great afternoon with like-minded friends and fellow mamas! Thank you so, so much for hosting, Amanda!!!
  • Saturdays are for French toast on the porch with @glennbenglish and Huxley Wild while rain showers wash over the cove. || Used @farmandsparrow's Heritage Corn Bread and @oldworldlevain's Double Raisin & Flax Bread to make cardamom French toast, served alongside butter, maple syrup, and Hominy Valley Organic Farm strawberries, all washed down with hibiscus iced tea (our warm weather cold beverage go-to).
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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.