a walk in the woods...
A couple of the shots from a Thanksgiving hike through the woods. It was a beautiful day with lots of great light filtering through the north Georgia canopy. Lots to be thankful for!
GARDEN & GUN FINALIST
We're excited & honored to be one of the twenty finalists chosen for Garden & Gun magazines' 5th Annual Made in the South awards. Some of our favorite crafters have been included in the past while there are so many others that deserve to be awarded as well that just haven't been chosen yet. It's a matter of time before we see Marina's Anhaica Bag Works, Marc's Southern Restoration Furniture or Jeremy & Jessica's Sweet Grass Dairy included in these nominees. Please show your support and pick up a hard copy of the December 2014 / January 2015 issue starting Thanksgiving weekend... this a great issue with 19 other up and coming crafters & designers. We're so pleased to be a part of this.
We submitted three knives, a forged 8" chefs knife, a fillet knife & a hand forged cleaver. We love all these knives and Garden & Guns' expert judges and dedicated staff decided upon the cleaver.
This is a heavy weight cleaver with a traditionally punched hanging hole is forged from a very tough Swedish nickel-iron alloy we have sourced from three different retired lumber mill saw blades. Upon further research, the saw blades feature chisel bit removable teeth and were originally manufactured for the lumber industry over a century ago. Each cleaver preserves a small piece of South-Eastern history, utilizing reclaimed native lumber types that have been stabilized for preservation as well. These are great for butchering whole hogs and breaking down ribs. The heavy weight and full tang construction dispense added confidence to break bones as needed.
RECIPE : BABA GHANOUSH
A new variation on an old classic. Why we didn't think to add yogurt to this classic dip sooner is beyond me. Thanks for the aha moment Saveur!
Ingredients
1 eggplant
2 teaspoons tahini
2 cloves of garlic
juice from 1/2 a lemon
salt, as needed (use smoked salt if possible)
ground black pepper, as needed
1/3 cup chopped parsley
1 cup full fat plain yogurt
Preparation
1. Slice eggplants in half lengthwise. Place cut side down on lightly oiled sheet pan. Roast in 450 degree F (232 C) oven, between 1-1 1/2 hours, or until the skin is charred and the interior is fully cooked. Let the eggplant stand until cool enough to handle.
2. Scrape the eggplant pulp into a food processor. Add the tahini, garlic, lemon juice, salt, and pepper. Blend until the mixture is homogeneous. If it is too thick, add 1 tablespoon of water and continue blending.
3. When the mixture is smooth, add the yogurt and parsley and pulse to incorporate. The consistency should be lightly spreadable, but not too loose. Adjust seasoning with salt and pepper.
4. The baba ghanoush is ready to serve now, or it may be refrigerated for later use.