Crown of thorns.

For SMUG magazine.  Happy holidays!

 

Styled by Priscilla Polley.

Bantams in Pine-woods.

 "Bristles, and points their Appalachian tangs," Right?  Wallace Stevens.

Photos by Levi Stolove.

For MJ.

Bride's request: make it look "dead."  Her grandmother bought the pin at the Vatican.

Chocolate queen anne's lace, lugustrum berries, nandina, scabiosa, blackberries, with a silk velvet ribbon.

New in the Shop!

Little Nature cards by Pounding Mill Press.

Handmade bark covered votives.

Set of ten holiday cards.

Hand pinned and painted insects by Aviva Rowley.

Come by and pick up gifts for yourself or a loved one.

THE PARTY...

It was fancy... Even though I forgot to bring out all the tiny bark-covered votives-n-candalabras... had no time to make cheese labels (though that didn't stop the ravenous guests).  Thank you to everyone who helped and most especially Kathryn (who also shot the images here).

 

Mistletoe.

 First poppies of the season.

 Swan full of rugelach.

Images by Kathryn Kuczynski.

PARTY!

Wild Turkey

 

Apple Wild Turkey Pie:

• 1/2 cup raisins
• 1/2 cup Bourbon
• 3 pounds Granny Smith apples, about 9 to 10 apples
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup chopped pecans, toasted*
• pie pastry for 2-crust pie
• 2 teaspoons apricot or pineapple preserves, melted
• 1 tablespoon buttermilk or evaporated milk
• 1 tablespoon sugar

Preparation:

Combine raisins and bourbon; let soak for 1 1/2 to 2 hours. Peel apples; cut into 1/2-inch slices. Arrange apple slices in a steamer over boiling water. Cover and steam 10 minutes, or until apple slices are tender. Combine 3/4 cup sugar, the flour, cinnamon, salt, and nutmeg in a large bowl; add apple slices, raisin mixture, and pecans, stirring well to combine.
Fit 1 pie crust into a 9-inch pie plate; brush preserves over the pastry. Spoon apple filling mixture into pie crust.
Roll remaining pie crust out; cut out several leaf shapes, marking veins with a sharp knife. Arrange the pastry leaves over apple filling mixture; brush leaves with buttermilk or evaporated milk, and sprinkle pie with the remaining 1 tablespoon sugar.
Bake at 450° on lower rack of oven for 15 minutes. Shield edges of pie with strips of aluminum foil to prevent over-browning. Reduce oven temperature to 350° and bake 30 to 35 minutes longer.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.