woodsmoke

16 thoughts on “woodsmoke”

  1. Loving reading your blog. I’m from MS and we don’t get to use fireplaces as much here or get to experience the smell or sounds of generating a fire here. But when we do, it’s a warmth to your soul like no other.

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    1. Thank you so much! Isn’t a real fire in the fireplace something for the soul? I don’t know how to explain it (this post was my best attempt), but it runs deep. I’m so glad you are enjoying my blog. I just visited your site and loved reading your posts! I look forward to following!

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      1. Oh my it is! Like I said, in MS we don’t get to spoke a lot of fires here in the fireplace. But we dare not sleep out or camp at night without one going. It does get cold at night but our days even in winter can trick us and we’re in short sleeves. LOL! Oh thanks a lot! Glad you’re enjoying them!

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  2. Wonderful, beautiful post!

    I sometimes think (when I have to haul in an armload of wood in the rain, or when I can’t seem to get the blaze going fast enough, or when I am cleaning up the wood mess and the ash and the dust yet again) that it would be nice to flip a switch and have a fire. But then I remember that it wouldn’t be the same, and it wouldn’t warm me half so much. It isn’t always fun or easy, but it definitely is in our DNA.

    Also, that tart sounds divine! Could the crust be made with just regular flour? Maybe I could add some ground walnut powder to it to give it a more rustic flavor?

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    1. Thank you so much for your kind words and for sharing your thoughts and experiences ❤️ Building and tending a fire is not for the faint of heart (or arm), but it is so rewarding and grounding. Just let me know next time you need someone to haul some logs in on a rainy day; so long as I can warm myself by the fire after, I’m your girl! As for the tart: it can definitely be made using regular flour! If you have a favorite tart crust recipe already, feel free to use it. I am sure there are many good recipes online too. I would just double check baking temperature and time to make sure they look similar (they should at 350F). The flavor of walnuts would be lovely with the apples and spice! Maybe start with a smaller amount, say 1/2 C, and see what you think about the flavor and texture. Please let me know how it comes out if you try it!

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    1. Thank you so much for your kind words, Annika ❤️ It’s wonderful to write again, and your encouragement provides motivation and inspiration. Let me know what you think of the crust recipe! I love the earthiness that buckwheat lends to baked goods.

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  3. I’m really enjoying your posts. Looking forward to more. You’ve really got something special here. The combination of your intoxicating narrative and insight, the gorgeous photography and recipes all make for a very fine read indeed.

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    1. Thank you, Tara Caribou. It is wonderful to hear from people who connect with what I am trying to convey in these posts. Writing and sharing food and photography across the miles through blogging is a gift, and one made all the more wonderful by connecting with like-minded individuals. I look forward to visiting your blog!

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