Ashley English's Blog, page 15

Wild Child

The "Wild Things" party was an absolute joy. Huxley and I dressed as wild pollinators, he as a bumble bee and myself as a lady bug. Other wild things in attendance included several frogs, a dinosaur, a bat, a spider, some cats, a monkey, several wild rock & rollers, a banana slug (!!!), several lions, and a grandmother in a python skirt and a great-grandmother in a giraffe/zebra/lion ensemble (

The Difference A Day Makes

Remember yesterday's post, opening with images of our golden leaf-clad ginkgo tree? Well, 'tis no more! A wild wind blew into the cove today and sent the fan-shaped leaves falling off in a slow, steady, stunningly beautiful drop, drop, drop. Reminder enough to appreciate every beautiful fleeting moment as though it were your last.

Huxley's party was heaven. Wild and wily and filled with laughter

My Morning View

Some mornings out here in the cove, the view is positively breathtaking. Today is one such day.

Dazzling foliage in every direction. Fog and mist moving across the mountains in the background. Muted bits of blue sky peeking in through the clouds. Gorgeous.

The cherry on top is the fine looking pastry specimen pictured last. It's one of Dave's exquisite Apple Croissants from his bakery, Farm &

To the Letter

We've been on the hunt for a decorative "H" with which to adorn the entrance to Huxley's room for some time. While we found a number of antique options, they were either too small or in a font we didn't care for. Since necessity (or preference!) is the mother of invention, Hubs took matters into his own hands. Literally.

This rad "H" is the end product of his efforts. He cut the letter out,

Your New Favorite Thing

Welcome to my new addiction. Pumpkin spice lattes. Oh, yes.

They're incredibly easy to whip up. Well, let me qualify that; you're going to need a pot to steam the milk, sugar and pumpkin in, some coffee (I use my french press for brewing), and another mixing bowl for whipping heavy cream and powdered sugar in. That said, they're easy enough to concoct, and use ingredients you're likely to

Pretzel Prowess

 What goes better with an ice cold hard cider or pumpkin ale than soft pretzels? Nothing, that's what, aside from perhaps a forest clad in a dazzling array of fall foliage. Check, on both fronts. 
My sister, Devan, came to visit last week and brought her pretzel-making prowess with her. Truth be told, she'd never made soft pretzels before, or any pretzels for that matter, but she had them on the

One

 Oh, my sweet baby boy! What a difference a year makes! I never knew I could love something so intensely, with such devotion. As I just told my sister Devan (who's visiting from Florida), motherhood is the hardest, yet most rewarding work I've ever done. 
We're off to an nearby orchard for a bit of apple-picking, donut-eating, cider-sipping, picnicing and general merriment. This is especially

Farm Anatomy (+Giveaway!!!)

Illustrator Julia Rothman is, and always has been, a city girl. Her husband, however, grew up on a farm. Visits to his family's property piqued her urban interests, ultimately resulting in the creation of her gorgeous new book Farm Anatomy (Storey).

Even if you don't pine for a farm of your own, Julia's book will tempt you. From recipes on making Dandelion Wine to illustrations detailing the

Fowl Language

We had a lovely time chez English yesterday, spouting "fowl language" (again, I have to credit Kristina for this cheeky pun), noshing, and dishing all things poultry. Thank you so very much Natalie, Kirsten, Rebecca, Grace, Jenn, and Erika for making the trek out here and sharing your time, resources and lovely selves with me, Hubs and Huxley.
I thought I'd take a quick minute and show those of

Recession-Proof Pasta!

Like pasta? Like saving money? Hate wasting food? Me, too, to all of it.

Here's a little wallet-friendly and delicious technique we employ chez English when we've a glut of pasta left-overs: we put 'em in a frittata.

Simply whisk together some eggs and a bit of milk, add the pasta, put the whole concoction in a buttered/oiled ovenproof saucepan, scatter some cheese of your choosing over the top