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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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  • A winter's day, in a deep and dark December. Enjoyed a walk down our driveway earlier to gather holiday cards and gifts from the mail with my little fella. Happy almost solstice, friends.
  • 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!
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You Knead This

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Happy Monday, friends! It’s mild and wet Monday here in the cove. Legions of peepers have been croaking their tiny throats out in our little pond, daffodils peppering the property are just about to burst from the confines of their green pods, I saw some early tulip shoots coming up on my way to the chicken coop this morning, and the maple tree is shedding pink buds all over the patio.

Though it may only be mid-winter, and though there was a bonafide blizzard up north this past weekend, here in the cove, it smells, sounds, and looks a whole lot like early spring. I even spent bits of Saturday and Sunday weeding and cleaning in the garden, something I’ve never have imagined I’d be doing in February. No complaints, though. Getting soil all over my hands, crouching low, breathing in all that earth, and moisture, and, well, life, it felt good. Really, really good.

I wanted to share with you today some very fun food news happening in Asheville. Last Tuesday, we 3 Englishes had the great fortune of being invited to a sneak peek at a new culinary destination in town, Dough. With an emphasis on comfort food, the business is equal parts market, bakery, dine-in & takeaway, and classroom. We were completely wowed by what Dough offered.

Brain Ross, the business’s owner, honed his chops as a “food carny”, crafting saucer-sized cinnamon rolls in Florida. After twenty years immersed in the food world working from sunup to sundown, Ross decided to find a balance between, as he details it, “kin and kitchen.” Wanting to create a place that fed and educated, with hours that pleased him and his family, he created Dough. I loved how welcoming and approachable the place felt, as soon as we entered. Clearly that’s a focused objective of the business, saying as much in their brochure.

Brian wants to share his passion for food with the Asheville community while debunking the gastro-snobbery associated with chefs and purveyors of fine foods. 

Here here! I’m onboard with that mindset.  A nibbling feast set out for us “sneak peakers” included matzo ball soup (Glenn said it was some of the best he’s ever had, anywhere), Thai noodle salad, shepard’s pie, curried chicken puffs, empanadas, paella, barbecued salmon, challah, a charcuterie platter, hummus, pork belly (made me weak in the knees, friends, weak in the knees), salted caramels, berry muffins, caramel pecan buns (worth the visit to Dough alone), and these little honey butter chopped ham sandwiches that would have made  a glutton out of me if I hadn’t found the wherewithal to just walk away from the table after three.

While you should check out Dough because of the stellar, well-executed food and unusual, intriguing provisions they offer, you should most definitely look into the business owing to the forthcoming classes they intend to host. Their classroom is amazingly well-equipped, with a trio of lovely ranges, more Kitchenaids then I’ve ever seen in one place, long work tables, and every other bit of equipment needed for learning how to make pasta, or bread, or whatever it is they’ll be teaching (yours truly might even be offering class there one day soon!).

Dough fills a need in Asheville, and, from the look and feel of our foray there last Tuesday, they’ve got a very, very good thing going. But don’t take my word for it, come see for yourself! Dough officially opens tomorrow, and will be offering demonstrations, samples, giveaways, specials, music, and more from 8 a.m.-8 p.m.. There will be an official ribbon cutting at 4 p.m., and live music from The John Henry’s from 5:30-7:30 p.m.. Stop in, and say hi to chef Ross for me! Huxley fell asleep on our drive over, which is why he looks like such a lump above. If you’d like to see more photos from our Dough excursion, you can see them here.

ALSO, my girl Jodi Rhoden, she of Short Street Cakes and Cake Ladies fame, is hosting what promises to be one amazing Mardi Gras bash tomorrow. Stop by the shop from 5-8 for all sorts of hijinks, shenanigans, and general merriment. Here’s what’ll be waiting for you (all of it free, aside from the raffle tickets):

-Troy and Sons Moonshine Signature Cocktail by Miss Glo
-Beer and Wine
-Mardi Gras beads and throws
-Birthday Cake
-Live Music
-New Menu Launch (with more than 10 new flavors!)

There will also be a raffle that will, according to the invite, “blow your mind.” Raffle Tickets are $5, and are available at Short Street Cakes, Harvest Records, and Hall Fletcher Elementary. All Raffle Proceeds will benefit the Hall Fletcher Elementary School Garden. Raffle Items include:

-$125 gift certificate to Bookworks
-$55 haircut from Bari Salon
-$25 gift certificate to the Admiral
-$25 gift certificate to the WALK
-$20 gift certificate to Harvest Records
-TWO $25 gift certificates and two pint glasses from Second Gear
-A gift certificate to Hot Stuff Tattoo
-A T-Shirt from the Gas Up
-A Gift from B&B Pharmacy
-A gift from Point Health Collective
-$20 gift certificate and travel mug to Battlecat Coffee
-A little sumthn special from the Double Crown
-A beautiful floral arrangement from Flora
-A copy of Cake Ladies by Jodi Rhoden
-A fresh-baked giant King Cake from Short Street Cakes
-A Tarot Reading gift certificate from Asheville’s Villlage Witch, Byron Ballard
…and more!

Lots of good eats and fun is brewing, simmering, cooking, baking, and more in Asheville this week. Get out there and grab a bite! And tell them I said ‘hi’!

7 Responses to You Knead This

  • Melanie J. says:

    Wow! Great updates, thanks! We take Merrimon into town half the time, because it’s a more interesting route than the interstate, and I’d wondered about the not-quite-open-looking Dough. And Short Street’s party looks like a nice way to get out there and meet people :)

  • Kat says:

    Peepers! Oh my! Here in VT we won’t hear those beauties for some months now. But, you enabled me to close my eyes and experience a little bit o’spring in my mind. Thanks!

  • Caroline @ The Feminist Housewife says:

    Dough sounds amazing! I travel through Asheville frequently, and I will definitely have to add it to my list of places to stop and try! = )

    And now me (and baby # 3 in utero) are craving cinnamon rolls.

  • Alicia says:

    Wow, this place sounds amazing!!!

    And you are hearing peepers already?!? I will not be hearing them for a few months. Right now, I am enjoying the 2-plus feet of snow in Connecticut.

  • lindsey says:

    It was very evil of you to put such close up shots of the cinnamon buns! This sounds like a terrific store and you are lucky to have it close by. Yum.

  • Sage says:

    Oh my!
    Do you have any idea how they cooked that pork belly? I have several pounds of pork belly in my freezer and am looking for some good recipes.
    By the way, I will be hosting a winter pie party tomorrow. Your pie book has inspired me to host seasonal pie parties: summer and fall were out of this world! Thank you for the great recipes and inspiration!

    • Hi Sage!

      You know, I don’t, really. Seems like it was simply pan-fried to me, but that’s just a guess. You could email Dough directly, though, and ask. They’re super friendly and I’m sure someone would be able to give you the right answer.