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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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  • 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!!!
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  • 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).
  • A visit today to farmer Tom Kousky of neighboring Hominy Valley Organic Farm yielded: flats of flowers (geraniums, celosia, and marigolds); starts of pickling cukes, zucchini, and yellow squash; 12 basil plants; two bundles of asparagus; a bunch of spinach; a bunch of radishes; two bunches of beets; and two pints of strawberries. The obvious way to celebrate all of this goodness was to blend up some strawberry milkshakes. Happy weekending, everyone!
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  • This was work today. Sweet, delicious, patio-consumed work. Shrimp & grits, for the win.
  • It's the time, of the season. || Recipe for my
  • Ah, multiflora rose. Making the cove smell absolutely AMAZING right now, but an invasive, still. Every rose has its thorns, yes?
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When Life Hands You Eggs

 We are flush with eggs these days, chez English. More eggs than we can eat each day, which is saying something since we’re all crazy about the things. There are so many eggs coming in lately that visions of custards and curds and ice cream move to the forefront of my culinary mind’s eye (to reach that last goal, Hubs & Huxley just headed to the West Asheville Tailgate Market to pick up flavoring add-ins-can you say triple berry ice cream?).

However, while I might like nothing more than to slather my palate in sweetened eggy goodness, something more substantive (and savory) seemed in order. And so, we whipped up a batch of egg salad today. Hubs came across a suggestion on local greenhouse Eagledove’s Facebook page recently suggesting the inclusion of baking soda when making hard-boiled eggs.

As an egg ages, the albumen in it shrinks, making it easier to separate the white from the shell after boiling. The longer you allow the eggs to age (typically at least one week, two being preferable), the easier they are to peel. Eagledove’s suggestion helps to expedite this process. So, if you don’t have the time to wait, or older eggs on hand when the urge (dare I say need!) to make egg salad strikes, you can still satisfy your craving without swearing at every bit of egg shell that just won’t give up the ghost as you futilely attempt to peel them.

We gave the method a go. While it didn’t completely make the shells slip off unencumbered, it definitely did help. We added in sweet relish (I’ve got a recipe in my book that was destined to go with egg salad), mayonnaise, olive oil, Dijon mustard, salt, pepper, lemon juice, capers, and my all-time, hands-down favorite herb blend, Herbs de Provence (we grabbed a jar when we were at the Lavender Festival).

Generously dolloped onto toasted wheat bread, crowned with lettuce from the garden (we like chopping lettuce finely and tossing it with a bit of vinaigrette or mayonnaise when we use it in sandwiches) & slivers of dill pickle, and nestled in with some pickled okra (you can find a recipe for that in my book, too), we decided being flush with eggs is not such a bad problem to have. Not bad at all.

Best Yet Hard-boiled Eggs
The Goods:
-One dozen eggs

The Deal
1) Place a dozen eggs in a medium-sized pan.
2) Fill with cold water, at least an inch higher than the eggs.
3) Add a pinch of salt and a half teaspoon of baking soda.
4) Heat covered, over medium-high heat until the water comes to a boil.
5) Turn the burner off, and set a timer for 13 minutes.
6) About 2 minutes before the timer goes off,  prep an ice water bath by filling a large bowl with ice cubes and cold water.
6) When the timer goes off, remove the eggs with a slotted spoon and gently place them in the ice water bath.
7) After a few minutes, when they have cooled, take them out of the water.
8) Gently crack each egg before peeling it carefully, submerging the egg in the bowl of ice water as you go, which makes it easier to remove the shell and get the last little bits off.

Herbs de Provence Egg Salad
The Goods:
-1 dozen boiled eggs, diced
-3 Tablespoons mayonnaise
-2 Tablespoons olive oil
-2 Tablespoons Dijon mustard
-2-3 Tablespoons sweet relish, to taste
-1 Tablespoon capers
-1 Tablespoon Herbs de Provence
-1 Tablespoon lemon juice
-1 teaspoon sea salt
-Several grinds black pepper


The Deal:
1) Combine the ingredients in a medium/large mixing bowl, stirring well to make it a bit creamy.
2) Let it sit for a few minutes before serving to give the flavors a chance to meld.

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