I often miss the quiet of the country. The ease and grace at which it feels life happens. The way a days work outside can make you feel. The way carrots and dirt smell. And the way the barnyard comes to life nearing spring. Don't get me wrong, it's been some time since I lived on farm. A long time since I mucked a stall or fed animals at dawn. A long time since roosters broke my sleep. But even still, there are some days I miss it. In part though, these are the reasons I began following Rohan's blog. If a place on the internet can make you feel even a fraction of what the wild and the farm can, Whole Larder Love is the place. And so, with the first savoury pie in my FOR THE LOVE OF PIE series, Rohan Anderson and his TWO DAY KANGAROO PIE! Rohan is an author, (his book, Whole Larder Love is available now at Anthropologie) he is a hunter, a family man and an all-round talented dude. Find more about him and his recipe below. xo, N photos: rohan anderson WHO: Rohan Anderson of Whole Larder Love WHAT: Two Day Kangaroo Pie with Dunking Chips WHERE: Currently living in rural Victoria, Australia in the Central Highlands. I really hope to stay here for sometime, but life is never predictable. I lived my childhood in the country, but then moved to the city, tired of that lifestyle and just had to get back out where I felt at home. Meat pies are almost the cornerstone of the Australian male diet, a staple if you will. For me though they are a treat, something that I prefer to make myself, in fact I even source the meat with these two hands. I hunt for my meat, and kangaroo is sometimes available, it makes a fresh change from eating rabbit or hare. For most people it's a meat that can be purchased at a butcher. It's a great red meat in terms of it's environmental credentials as it's evolved to live in tune with it's environment. When the season is poor and the resources are limited a kangaroo pauses it's breeding until conditions improve. A female kangaroo can even halt or discharge a pregnancy if things get tough, it's a harsh country after all. In regards to flavor, it's a cracker. Tasting not dissimilar to beef, although cooking it requires more attention than a beef steak, but if you can't get kangaroo you could use chuck steak. This is a pie to fill the rumbling tummies on a bleak day. When the fire is roaring, Chet Barker on the stereo and glass or two of pinot. It not only quenches an appetite, it has a comforting effect on the soul. WHY: Wile meat is on my menu at home because I hunt all my meat excluding our home raised poultry. I left buying food behind as I did the city. Now I work harder for my meat, as as cliche as it may appear, it is true that a meal you've worked hard for by sourcing the ingredients yourself, pays dividends in the satisfaction department. BEST SERVED WITH: Pinot Noir and good company. And plenty of both. ONE OR TWO THINGS: I love the simple life. It's been a long journey to live with less, but each day I seem to find one thing to make me smile. I have very little money, not real material 'assets' but I'm content. I find love in useful items, tools and skills that can benefit my D.I.Y. approach to living. My family, my home, my garden and my love of cooking with real food. It's all I desire. [amd-zlrecipe-recipe:7] photos + recipe: rohan anderson bloglovin <a href="http://www.bloglovin.com/blog/3285571/?claim=8vqfugvhtj6">Bloglovin</a>
I often wish I lived someplace warmer. Or more specifically, a place where orange trees grow. I can imagine the scent of the blossoms in spring. And the way walking through a grove, heavy with citrus, might feel. In Italy, this past October we stood on our tiptoes to see oranges over walls. And in California a couple months later we slowed the car for lemon trees. But I've never actually been to a citrus farm. I've never seen them picked and processed and ready for market. I haven't seen rows and rows of orange fruit or short grass between the trunks. But it is something I've always wanted to do. For now I'm sticking to cake. And this Cream Cheese Pound Cake by Cakes & Ale for Bon Appétit is especially good. xo, N this shop these onions these this kettle this photo why weight? (via) these food illustrations these numbers this looks like a fun place to be photos & styling: michael graydon + nikole herriott [amd-zlrecipe-recipe:6]
We went to Muskoka this past weekend. It snowed big beautiful flakes for near two straight days. Those ones that just seem to hover there. The kind that remind you that winter is still at least a little bit, magic. The kind that make you crave crackling fires and wool socks. That make you think of homemade bread and bowls of soup. We saw wild turkeys, and waterfalls that had turned to ice. We walked on frozen lakes, on snowy paths and saw fishing huts lined up in a long straight row. It was nice. The photos you see here are unrelated but beautiful I think. They're from a day I spent with Martine & John almost two years ago now. Amazing how time passes. xo, N PS: this image these sandals this necklace this table this bird these are back in stock AND: Photos: John Cullen Props: Martine Blackhurst Food: Nikole Herriott
If you don't know Tim from his blog you may know him from Instagram. And if you don't know him from either, I think maybe you should. He's just one of those guys whose photos bring a smile to your face. We've not met in person, but I've always sorta assumed we'll pull up a chair someday. Probably on an old veranda someplace with biscuits and sweet tea and the company of Tara O'Brady. xo, N ‹‹‹‹‹‹‹‹‹‹‹‹‹‹ FOR THE LOVE OF PIE — a series that celebrates the simple things. Today, Tim Robison and his French Silk Pie. Tim lives in Asheville, NC with his fiancé Amanda. He's an illustrator, photographer and a regular contributor to Kinfolk Magazine.
WHO? Tim Robison
WHERE? Ashville, NC
French silk pie with pecan shortbread crust. The original recipe calls for a standard pie crust. I found that a shortbread crust works much better. We also switch it up sometimes and divide the pie into 4 small tarts. To me it's chocolate in its finest form. Rich, dense, smooth with a subtle salty bite at the end. It's the best.
BEST SERVED WITH? I enjoy it best on its own with a good strong cup of coffee. However, a dollop of fresh whipped cream wouldn't hurt.
ONE OR TWO THINGS? Good people and good food! (preferably together)
It's been a while. Hello, happy belated 2013. I hope its start has been good to you. Things are great here. We're officially into our new studio and while it's still piled high with boxes it's pretty great. The sink is on the floor and there is tape on the walls where the kitchen goes. I bought a dead stock faucet that makes my heart sing and I've been looking at ranges for quite some time now. I'm kinda almost (but not quite) speechless about how it all makes me feel. It's just a space, but it's exciting nonetheless. Anyway, I've got lots more to tell you but first things first, our birthday winner is KATHLEEN B! Kathleen, please email us your contact details & we'll pop your package in the post! And if you're wondering about the photos. I made sticky toffee pudding countless times in 2012. And one day, Michael and I decided to shoot our favourite, Jamie Oliver's. It's sweet but not overly so and perfect served with unsweetened whipped cream alongside. Also, I really love that it calls for Ovaltine. For my version I add a little salt and vanilla to the mix. I also skip the toffee sauce and replace with a dark golden caramel. Plus, these photos show the dates a little chunky, but they're best puréed a little more. [amd-zlrecipe-recipe:2] xo, N. Photos: Michael Graydon Styling: Nikole Herriott