Heart-Shaped Pretzels & February Adventures: A Sweet Farewell to the Month of Love

Hey, hey, hey… what a month!

February comes to a close and what a doozy it was. For a short month, it was packed full. We had lots of guests, so entertaining included an airboat ride in the Everglades, several trips to the Yellow Green Market in Hollywood, FL, a tour of Miami's Wynwood Walls, a Polynesian night at Mai-Kai, and a day cruising around the Intracoastal Waterway on a water taxi tour of Fort Lauderdale with time to explore downtown Las Olas and the beach. Somehow in the midst of all that, we also managed to finished a 1000-piece Valentine’s puzzle, created a "Romantel" (a seasonally romantic mantel), signed up for a wine club membership, and practiced heart-shaped latte art daily with our new Breville Bambino espresso machine. I have no idea how we squeezed this all in. And to top it all off, I snuck in a quick interview with Bold Journey Magazine which you can read here if you missed it.

Speaking of heart shapes, how about these heart-shaped pretzels! I couldn't let February pass without trying these and they were most definitely the high of our Superbowl party. They had that perfect chewy soft pretzel texture with a touch of Valentine's spirit. Swoon… Obviously, they don’t have to be heart-shaped and in the future I’ll probably just cut little chunks of dough and skip the twisty shaping. The dough was surprisingly simple to make and with all the dough making that happens in this house, I kinda wonder why I waited so long to make them. Regardless of what shape you go for, just go for it cause they are fun and delicious!

Yields: 8 pretzels

Ingredients

For the Dough:

• 1 ½ cups (355ml) warm water (about 110°F/45°C)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• 1 tbsp granulated sugar
• 4 cups (500g) all-purpose flour (plus extra for dusting)
• 2 tbsp unsalted butter, melted

For the Baking Soda Bath:

• 10 cups water
• ⅔ cup baking soda

For Topping:

• 1 egg yolk + 1 tbsp water (for egg wash)
• Coarse salt, for sprinkling Instructions

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Activate the Yeast:

1. In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.

Make the Dough:

1. Add melted butter and salt to the yeast mixture.
2. Gradually stir in the flour, one cup at a time, until a dough forms.
3. Knead on a floured surface for about 5–7 minutes until smooth and slightly tacky.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.

Preheat & Prepare Baking Soda Bath:

1. Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
2. In a large pot, bring 10 cups of water to a boil. Stir in baking soda.

Shape the Pretzels:

1. Punch down dough and divide into 8 pieces. Roll each piece into a 24-inch rope.
2. Shape into a heart by twisting the middle, curving the top shape, and then crossing the ends over each other, and pressing them together.

Boil the Pretzels:

1. Using a slotted spoon, dip each pretzel in the baking soda bath for 30 seconds.
2. Remove and place on prepared baking sheets.

Egg Wash & Bake:

1. Brush pretzels with egg wash and sprinkle with coarse salt.
2. Bake for 12–15 minutes until deep golden brown.
3. Cool & Serve

And that’s a wrap on February! I wish I could say things are slowing down in March but this is the start of all things spoon carving. My class at Morikami is already sold out so hopefully you got lucky and secured as spot. Speaking of luck, that’s the theme for March! We are leaning into green and gold and hopefully lots of luck. Lucky in what? I don’t know but more importantly, is a shamrock “Shamantel” in order?

New Year, New Adventures: A Long Awaited Return to Shore

Hey There! Back on Solid Ground

Well, friends - it's been quite the year! If you've been wondering where I've been and the slowness around updating this site, the short answer is: all over the place. From cooking on my favorite tall ship in New Zealand to feeding scientists on UNOLS research vessels, around the Galapagos and Easter Island, 2024 took me to some pretty incredible corners of the ocean.

The biggest news is that I've found a new home cooking with the Woods Hole Oceanographic Institution. Between keeping the crew and scientists fed, I've had some amazing chances to see their work up close - including the famous Alvin submersible (which, as some of you know, feels a bit like a cool connection to my dad and his involvement with the space program).

The Alvin submersible being recovered on the Atlantis - a typical day at my new 'office.

What's Coming Up

Now that I'm back on land for a bit, I'm diving back into teaching! This Spring is looking pretty packed:

• I'll be back at the Morikami Museum and Japanese Gardens for my ramen spoon carving workshop. If you haven't tried making one of these yet, they're fun pieces to carve and even better to use. (Taking place over two Saturdays in March - you can register here!)

• If you are not sure spoon carving is your thing, the Coral Springs Museum of Art will be honoring me as their featured Artist of the Month where we can do a meet and greet! I’ll be connecting with the community and demonstrating the process so any hesitant carvers can try it out before committing to a class. And if you are looking to shop, my spoons will be discounted in their museum store all month. (Likely the month of April but stay tuned for the official confirmation.)

• I'm also heading to the Academy at the Parc to spend some time teaching Waldorf School students about bread baking and spoon carving. They have requested my Grain & Grain class this year which I’m excited to teach with a few tweaks to make it child friendly.

A chirirenge (ramen) spoon I carved - come learn to make one at my March workshops at Morikami Museum!

Shop Updates

I know the shop's been pretty quiet lately but I'm working on getting some new pieces up soon. Keep an eye out over the next few weeks as I get back into the workshop rhythm.

More details about all of this coming soon - especially workshop dates and registration info. Can't wait to see some familiar faces and hopefully meet some new carving friends this spring!

Quick Update: New Handmade Chopsticks!

Hey friends!

Just wanted to pop in with a quick update. Between boat trips at sea, I've been keeping up with a little carving, and I’m excited to share my latest project with you—these Verdant Mahogany Chopsticks. I carved them from scrap wood I had lying around, adding some wood-burned details to make them truly unique.

Sold Out

Verdant Mahogany Chopsticks

$33.00

I’m gearing up for a carving-heavy start to 2025, so stay tuned—there’s a lot in the works that I can’t wait to share with you. In the meantime, if you’re looking for a special gift, I’ve got these chopsticks and a few other handmade items up for grabs.

More updates coming soon!

Cheers,
Ashley

Carve Your Joy: Chirirenge Ramen Spoon Carving Workshop Returns!

Hey South Florida!

If you've been itching to experience the joy of carving your very own wooden spoon, the time has come! I'm thrilled to announce the return of the Chirirenge Ramen Spoon carving workshop at Morikami Museum and Japanese Gardens. Join me for two days of creative delight this month as we craft the ultimate slurping tool!

Event Highlights from Last Year:

Here’s a little stroll down memory lane of some good fun we had from the previous class.

Event Details:

• DATE: March 9th & 16th

• TIME: 10:00AM - 1:00pm

• PRICE: $150 + $20 material fee

• LOCATION: Morikami Museum and Japanese Gardens- 4000 Morikami Park Road, Delray Beach, FL 33446

• REGISTER: Click here!

Why Join Us:

Whether you're a seasoned carver or a first-timer, this workshop promises a uniquely good time. Discover the art of carving wooden spoons in the serene surroundings of Morikami. After the class, students have entry to the museum exhibits and gardens and can round out the day leisurely exploring the cultural grounds.

How to Enroll:

Are you ready to dive into the world of spoon carving? You can secure your spot by enrolling here. Don't miss this opportunity to learn, create, and have a fantastic time with a good ol’ crafternoon!

Gratitude to Morikami:

While I’m at it, I want to send a heartfelt thank you to Morikami Museum and Japanese Gardens for their continued support. I’m beyond grateful to be returning to this beautiful venue for another round of creativity and wooden spoon fun.

Spread the Word:

Share the excitement with your friends! I’ve been a bit slow to post news of this class thanks to being at sea for so long so I’m trying to play catch-up and could use all your support.

Can't wait to see you there, ready to carve all the joy into some new wooden ramen spoons!

Ashley

Breadmaking Onboard: Adventures in Baking on the High Seas

Setting sail on the open seas is a wild adventure full of salty air, rhythmic waves, and endless horizons. But amidst the nautical chaos, there's a secret culinary magic happening – baking bread in the ship's galley. It’s different from land baking. The comfort and warmth of a fresh loaf in the galley brings the crew to sniff out what’s in store, and more than anything offers a hint of calm below deck when the waters get rough.

The Galley's Surprising Bread-Making Vibe:

Who would've thought the ship's kitchen would be the perfect spot for bread baking? Well, it turns out the galley's heat and humidity create a sweet spot for bread dough to rise and shine. In the cozy, compact quarters, the conditions are just right to make the yeast do its dance and produce the fluffiest loaves.

Riding the Dough Rollercoaster:

Now, it's not all smooth sailing in the galley. The ship's constant motion – whether it's a gentle sway or a more enthusiastic roll – messes with the whole bread-making gig. Picture this: trying to knead dough while the ship does its own interpretative dance. It's challenging, especially as ingredients move about, loose items fly around, and just standing upright is problematic. But a baker’s gotta bake, and the awkward galley space can just as easily become a meditative playground when your sea legs are about to give out. Deep breaths and knead dough… Some folks like to focus on the horizon but I just focus on the dough!

Making Bread, Finding Comfort:

Amidst the ups and downs, there's nothing like the smell of fresh bread wafting throughout the ship. It's like a warm hug for those feeling a bit seasick and a therapeutic distraction for times when I too feel queasy. Over the years it’s become my way to create something homey and familiar in a sea state that’s always unpredictable. Kneading, shaping, and baking – it's like a delicious rebellion against the storm. And when that fresh loaf comes out of the oven, warm and comforting, it's more than just bread; it's a symbol of strength, togetherness, and perseverance on the high seas.

Sailing into the sunset.

Baking bread at sea is more than a kitchen experiment; it's a crazy, comforting journey for any cook brave enough to face what awaits you offshore. The galley's controlled chaos, is a place to turn flour and yeast into a source of joy and stability. The aroma of freshly baked bread isn't just a kitchen treat; it's a reminder that even in the vastness of the ocean, the simple joys of life can be found in a warm loaf of bread, and a ship can be a home as good as any when you break bread with those you love.

Fair winds friends! And keep on baking!

How a New Year's Resolution Changed My Life

Hey there, folks! As we dive into a new year, I figured I’d share a story about how a simple New Year's resolution led me down a path I could've never imagined.

Picture this: I was on vacation in Argentina, sick and not feeling my best, and contemplating what life had in store for me back home in New England. I was living there at the time, and the idea of bringing warmth and good smells into my life as I was coughing and sniffling was beyond inviting. I was chalk full of inspiration thanks to the book "Animal, Vegetable, Miracle," where the author's husband was a weekend bread baker. The thought of making my home cozy with freshly baked bread intrigued me. Just a couple of powders and water mixed together could fill a room with comfort? It was worth a shot, seeing I was sick as a dog, and heading back to a frigid Massachusetts winter.

So, I made my New Year's resolution: Learn how to bake bread. I bought a bread cookbook and weekly set about the challenge of trying to bake bread. Little did I know that this decision would spark a journey of self-discovery and growth. Baking bread became more than a hobby; it was a pathway to self-improvement at a time in which I was generally “meh” about everything else in life. The resolution was a project that staved off boredom and gave me something to do during the slowness that is a Cape Cod winter.

The scent of freshly baked bread filled my New England home, and I realized that resolutions, goals, and curiosities are like breadcrumbs leading us to our future selves. I started to crave more of these learning journeys, and over the years dove into other resolutions like exploring coffee latte art, learning jump rope tricks, and mastering the art of cooking meats on the bone. All these ideas have been things that I’ve expanded upon, broadening my skills with every attempt. These curiosities saddled nicely with how to spend my time. They have become part of a catalogue of sorts for things to do when I think “there’s nothing to do”.

But here's the kicker: you never know where a new hobby or habit might lead you. I loved bread baking so much that I started dabbling more in cooking and eventually I decided to take it to the next level. I enrolled in the Nutrition Therapy Institute, a cooking school in Denver, CO. Moving across the country for this program was my exit strategy for a life that at the time felt underwhelming. The “meh” feelings had me wondering if I was settling for a lifestyle that was fine enough, but I didn’t exactly love. Culinary school was a way out. It shook-up the stagnation I was feeling while providing the best time to explore this side of myself. I enjoyed learning all about cooking and deepening my skills. My random resolution grew into a full blown passion! Shortly before graduating, I landed a job cooking for the Sea Education Association, an organization that sails internationally conducting science based research.

If you had told me that baking bread at home would eventually send me around the world, I would never have believed you. I would double down on that belief if you happened to be part of the lucky few that got to taste some of these early breads. Yikes. Bricks I tell you… BRICKS! They were not good but that was ok. They were fun to make! And the anticipation of tasting them fresh from the oven was a thrill every time, even when the hard, dense texture could not be overlooked.

The thing is though, a journey is journey and you can’t see the finish-line before you start. You just have to start chipping away, rounding corners, and navigating the various turns as they come so you can later look back with pride and discover how far you’ve come. Looking back you can see how much fun you had a long the way, and hopefully how much fun is still is store as a passion can just grow and grow.

This journey taught me that our ideas, resolutions, and curiosities shape who we become. So, as you embrace this new year, don't be afraid to chase your own ideas or whimsy interests. Who knows where they might lead you? And if you stumble onto something amazing, be sure to report back because I'm always on the lookout for another learning journey to explore. My 2024 New Year’s Resolution is still yet to be determined so send me ideas if you got them! And incase you feel inspired for your own bread journey, here is basic bread recipe to get you started.

Cheers to an exciting year of new adventures and unexpected discoveries. Happy New Year, everyone!

Sailing into the Season: A Holiday Greeting from New Zealand

Ahoy friends, and welcome aboard this holiday blog post! As we approach the most wonderful time of the year, I wanted to take a moment to wish each and every one of you a joyous, healthy, and heartwarming holiday season. Whether you're nestled by a cozy fireplace or savoring a sunny beach somewhere, I hope your days are filled with laughter and love.

In the spirit of celebrating this magical season, I have my latest carving to share with you from the South Pacific. This year, work took me to the shores of New Zealand, where I’ve been on yet another sailing journey. Amidst all the cooking and baking with the sway of the boat, I’ve also been crafting and carving my Secret Santa (aka Secret Sailor) gift!

Obviously, a holiday celebration wouldn't be complete without the exchange of heartfelt gifts, so I set to work on some hand carved chopsticks! It’s been a while since I’ve made a pair but as always, the smooth wood in my hands reminds me of the warmth and comfort that always come from engaging in this tactile craft.

Handmade chopsticks for my crafty Secret Sailor gift.

I hope you are enjoying this holiday season- the joy of giving, the beauty of creating things, and the sense of wonder that is often present this time of year. And so, as I extend my warmest wishes to you and your loved ones, I hope that your holiday season is filled with the same sense of crafty contentment as you wrap gifts, create meals, and find the spirit of the season that’s as bright as the Southern Cross!

I’m wishing you the happiest of holidays and a healthy new year from the land of the long white cloud.

Fair winds my mates! I’ll be back soon with classes and carving kits and lots of fun stuff to kick off 2024. Till then here’s a peek at my Secret Sailor gift. Comment below to let me know if I should make a few more for the shop.

Halloween: Finding Sweetness in the Shadows

Have you ever felt that Halloween just isn’t your overflowing cauldron of some witch’s brew? If so, you’re not alone. For some, the spooky season carries a darker memory, and I’m here to share mine, which might resonate with some of you that aren’t the fondest of this holiday.

When I was a kid, I had a chilling Halloween experience that tainted my perspective on the holiday. I was staying at a neighbor’s house, where the babysitters decided to play a prank on us. They convinced me and a group of children that an intruder had entered the house, and chaotic terror ensued as they staged a bloody crime scene with eerie precision.

Terrified, we were told to hide in a dark closet for “safety.” The minutes (but actually it was the whole day) dragged on as we listened to ominous sounds from outside the closet door, believing the worst was happening. Eventually, the sitters revealed it was all a prank, but not before 6 year old me was traumatized by slasher stories and jump scares from people in masks.

Since then, I’ve never really been a fan of Halloween. It’s a time of year that seems to revel in fear, with abrupt knocks at the door, costumes without faces and the unnerving audacity of a person standing in silence expecting me to give them candy. I don’t like it. And I especially don’t like it if I’m alone. Off experiences, be it that particular Halloween and other such creepy encounters have made it difficult to embrace the spooky festivities. Throw in the death of my parents, the covid pandemic, and just the inescapability of daily news headline saturated in fear and violence only further encourages me to opt out of this holiday.

But if you can relate to this sentiment, fear not! I have an alternative way to spend Halloween that doesn’t involve trickery or terror. Instead of cowering in the shadows, let’s embrace the spirit of the season in a more heartwarming way. In a delicious way. And to be honest, it is a little bit scary cause it vegan and gluten-free. I know, sheer yikes!

Indulge in the holiday sweetness: Vegan, Gluten-Free Pumpkin Cookies with Maple Glaze.

Gluten-Free and Vegan-Friendly Pumpkin Cookies with Maple Glaze

To keep the Halloween spirit alive without the frights, I’ve got a special treat for ya - a recipe for gluten-free, vegan-friendly pumpkin cookies with a drizzle of maple glaze. Shocking as it might sound, these cookies are delicious and nut-free too!

Cookie Ingredients:

• 1 1/4 cup Gluten-free baking mix
• 1/2 tsp cinnamon
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup brown sugar
• 1/3 cup coconut oil
• 1 1/2 tsp fresh grated ginger
• 1 flax egg (mix 1 tbsp ground flax seed with 2 tbsp water)
• 1 tsp vanilla extract
• 1/2 cup pumpkin puree

Maple Glaze Ingredients:

• 1/4 cup powdered sugar
• 1 tbsp maple syrup
• 1 tbsp soy milk

Mix ingredients together in a small bowl, adjusting the glaze by adding a bit more powdered sugar or milk if necessary to obtain your desired consistency. I drizzled the glaze on top but you could also opt for dipping the cookies in the glaze if you prefer.

Instructions:

1. Preheat oven to 350 degrees F.
2. In a large bowl combine the flour mix, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another large bowl, mix the brown sugar, flax egg mixture, pumpkin puree, coconut oil, and the fresh grated ginger until all ingredients are well blended.
4. Then add the dry ingredients to the wet ingredients and combine until everything is thoroughly mixed. This batter is on the wetter side and definitely feels more like a batter than a cookie "dough". If you feel suspicious about the dough running while baking, slowly incorporate a bit more of the gluten-free flour mix.
5. Next, scoop small spoonfuls onto a parchment line baking sheet and then place in the preheated oven and bake for 13 to 16 minutes or until the tops turn lightly golden and begin to crack.
6. Let cool on the pan before glazing so the drizzle doesn't melt off.
7. Drizzle the maple glaze back and forth over the cookies and let the glaze set before transferring to a rack or platter.

This Halloween, I’m all about creating a warm and inviting atmosphere, sharing delicious treats, and spending quality time with a good friend or two. We don’t have to be fans of being scared to enjoy the spirit of the season. So, whether you choose to cozy up with a good book, have a movie night with friends, or even just enjoy the sweet comforts of home, there are countless ways to make Halloween your own.

Embrace the warmth of the season, and remember, it’s perfectly okay if Halloween isn’t your favorite holiday. There’s sweetness in the shadows with these gluten-free, vegan pumpkin cookies!

My Little Frankenstein Coffee Scoop

Just in time for Halloween, this wee little coffee scoop is my little Frankenstein. The scoop is made of walnut wood but to jazz it up, it has a copper plate that’s attached with brass pins. It’s kinda different but hopefully this is just the beginning of many more mixed media journeys. I really love the combination of the wood and the metals. Ah… If only it had a little leather loop or something too and it would hit all my tactile feels! Can spoons be over accessorized? Hmmm…

Take a look and let me know what you think. I’m wondering if I need to invest in metalsmithing tools. Eek!

Copper and Brass Coffee Scoop

$69.00

Add to cart

Joy of Carving- Ramen Spoon Edition

Hey South Florida!

If you’ve been waiting for a sign to get in on the joy that is carving wooden spoons, this is it! I’m delighted to return to Morikami Museum and Japanese Gardens for another Chirirenge Ramen Spoon carving workshop. Join me for two days this month while we make the ultimate slurping tool!

The great folks at Morikami were kind enough to document some of the action last year so enjoy a few shots of our good time below.

Sanding a freshly carved wooden spoon.

Carving the bowl of a wooden ramen spoon.

Click here to save your spot!

Recent Highs In Flour and Wood

I made this bread….

Hand carved wooden spoon.

And sold this spoon!

I’m leaning into a season of making. I have a lot of spoon work coming up and I’m trying my best to just enjoy the art of the practice. It’s been a while since I’ve been able to just sit with my crafts. I forget the luxury of what it means to “make time to take time.” But, with so many spoon carving classes on the horizon, I have nothing but gratitude for everything that’s in store. And when anxiety strikes and I’m feeling overwhelmed with sourcing knives, and cutting blanks, I switch to making breads where my hands can stay active but my mind can rest. So, basically, stay tuned for more post about both. Breads and spoons, breads and spoons…

You can click here if you want to get in on some spoon carving in Sebring, FL. Or if a quiet day at home is more your speed, please enjoy the bread recipe below:

Recipe

Soaker:

• 1 cup flour

• 1/2 cup water

• 1/2 cup milk

• 1 tbsp plain yogurt

Dough:

• 2 cups flour

• 1 1/4 tsp yeast

• 1 1/2 tsp salt

• 1/4 cup water

• 1 tbsp molasses

Process:

1. Combine the soaking ingredients in a large bowl and let rest for 2 to 8 hours.

2. After resting, add the additional ingredients to make the dough.

3. Mix it well so the dough starts to form and then knead it until it’s springy (10 minutes-ish? and you might use up to another cup of flour while kneading.)

4. Cover and rest for 1 hour in a clean bowl that’s been greased with oil.

5. After resting and the dough has doubled in size, punch it down and knead it again.

6. Shape the dough, and let rest another hour.

7. Preheat a dutch oven to 450F degrees.

8. Score the dough and carefully transfer it to the preheated dutch oven and bake for 25 minutes.

9. Remove the lid and reduce the temperature to 410F degrees and continue baking for 15 more minutes.

10. Carefully remove the bread from the oven and let cool before slicing.

11. Enjoy!

The value of a good soak: A bread story

Fun fact about me; I’ve never met a soak I didn’t like. Pools, spas, friend’s bath tubs… I live for anything resembling an immersion tank. I’m not joking. I will plan trips around where I can get my soak on, and occasionally have resorted to sneaking around town, just to sneak myself into a local hotel hot tub. Being up to my ears in water has a calming effect and the warmer the water, the better! Half the time I bring myself to the brink of fainting. I know that probably sounds extreme but ascending from a tank so utterly depleted, lends itself to some mad rest. Such lassitude is where the aches of life get a chance to heal and I can move about my days a bit softer and more forgiving. Well guess what? The same goes for bread making!

Equal parts flour and water soaking in a bowl.

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Recipe

Soaker:

• 1 cup flour

• 1 cup water

Dough:

• 2 cups flour

• 1 1/4 tsp yeast

• 1 1/2 tsp salt

Process:

1. Combine the soaking ingredients in a large bowl and let rest for 2 to 8 hours.

2. After resting, add the additional ingredients to make the dough.

3. Mix it well so the dough starts to form and then knead it until it’s springy (10 minutes-ish?)

4. Cover and rest for 1 hour in a clean bowl that’s been greased with oil.

5. After resting and the dough has doubled in size, punch it down and knead it again.

6. Shape the dough, and let rest another hour.

7. Preheat a dutch oven to 450F degrees.

8. Score the dough and carefully transfer it to the preheated dutch oven and bake for 25 minutes.

9. Remove the lid and reduce the temperature to 410F degrees and continue baking for 15 more minutes.

10. Carefully remove the bread from the oven and let cool before slicing.

11. Enjoy!

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Bread baked from soaked flour.

So, soaked flour, soaked self… both produce good results. Give it a go and feel your way through the process. The dough will be light, and the crumb of the bread softer. Not a bad things really.

Bake on!

We Built A Backyard Wood Fired Pizza Oven

Lights are aglow thanks to a little backyard crafting. We built a wood fired pizza oven and it does not disappoint!

Pepperoni pizza cooked in the wood fired oven.

Long story short, we had a ton of leftover pavers hanging out on the side of the house. Rather than throw them out, we did a little googling and discovered there is a whole world of pizza enthusiasts building wood fired brick ovens in their backyards! And seeing as both my brother and I are obsessed with making dough, we took to the idea.

So, if anyone needs me, check the backyard cause I’ll be out here baking my little heart’s content.

New Year, New Hobby?

If you’re looking to start something new in the New Year, I have a few spoon carving opportunities I’d like to bring to your attention. I’m happy to be sharing my love of carving wooden spoons at two south Florida locations in 2023 as well as a private virtual event for one lucky individual.

April 22 & 29, 2023

The first opportunity is at the Morikami Museum and Japanese Gardens where I’ll be teaching participants how to carve ramen spoons! This class is offered over two consecutive Saturdays and includes entry into their gardens. I’ve taught this class in partnership with Morikami twice now and I can assure you, it is a delight! (See photos here.) In fact, it’s become so popular over the years that we’ve added a second class to accommodate the interest. Spots are filling up so get on this while you can!

Learn to make a hand carved wooden ramen spoon.

May 6, 2023

Ok, so maybe those dates don’t work for you or you’d rather carve a mixing spoon instead of a ramen soup spoon? If that’s your vibe, then consider spending a full day with me at the Coral Springs Museum of Art where the Joy of Spoon Carving will be in full effect! This class will be geared towards individuals looking to have an art centered day exploring the woodcraft without a restrictive timeline. It will be a casual learning environment hosted in the beautiful museum space with plenty of time to hone carving skills and make connections with fellow community members.

An example of a wooden mixing spoon you can carve with me at Coral Springs Museum of Art.

Anytime, Anywhere

If neither of those options suit your New Year hobby needs, maybe I can interest you in a wooden spoon carving kit? I was cleaning out my work space and came across a set of knives I forgot I had so I put together a single kit for one lucky person. We can figure out dates for a zoom or Facebook video chat tutorial so you can get up and running on making your own spoon, but purchasing the kit will give you the tools to carve whenever you want without having to attend one of my scheduled in-person events.

Sold Out

Joy of Spoon Carving Class and Kit

$178.00

Ok, that’s all for now. Hopefully 2023 will have us connecting either online or in person but either way I’m happy to connect however that looks! I’m wishing you all the good cheer for this new year, as I know many of us need a little lift as we move forward. Good luck out there and make the most it. We got this!

Luv, Ashley

2 Suggestions for a Better Thanksgiving

I have a couple of hot takes to share with you in prep for Thanksgiving:

1. Must-Try Pumpkin Pie Recipe

   This is an incredible pumpkin pie recipe. I don’t know about you, but at times when a recipe turns out too well, I basically vow never to make it again. I know that sounds crazy but the last thing I need is too much of a good thing, tempting me to binge eat. However, on occasions where others may partake in the helpful processes of consumption, such things can come out of retirement! Case in point? This pumpkin pie recipe from Fork Knife Swoon. It really is the best! And the secret weapon? A gingersnap crust! The only adjustment I made was using a fresh sugar pumpkin instead of the canned stuff. Do whatever you want; canned or fresh, but prepare yourself for the knowing that is the deliciousness of this pie. You’ll face some hard choices around the number of slices to hoard but that’s why I encourage you to consume with friends and family. There is safety in numbers!

2. A Song for the Season

   Speaking of friends and family… below is song by The Highwomen for your holiday playlist. Growing-up my family was not one to sit around the table and enjoy a meal together. Neither of my parents cooked much which is probably why both my brother and I cook now. We craved more than food. We craved that sense of community and the adult version of me is making up for lost time. This song gives me all the feels, idealizing the holidays with the importance of “gathering”. I covet a good gather. That’s why I like cooking on ships! Everyone comes together to eat and break bread, reminding us that a community is what you make of it regardless of how we are related. So have a listen and add this song to your holiday mix.

No matter where you find yourself this Thanksgiving, whether at home or at sea, at a Friendsgiving or with family, I hope there is a crowded table awaiting you, loaded high with gingersnap pumpkin pie and other seasonal delights!

Get prepping and good luck, and of course, let me know what you’ll be putting out on your table.

Craft Is Cure

Immediately out of elbow surgery I thought about spoon carving. I was fearful that this gift of a hobby, my passion craft, my so-called therapy for so much pain in life, was suddenly something inaccessible. I didn’t think about work. I didn’t think about conquering activities for daily living. I just thought about spoons….

Sadly, carving the spoon you see pictured was harder than expected. I figured since the surgery was on my nondominant arm, I’d be able to fumble through this pretty well. And to those of you that haven’t carved a wooden spoon, you might think I’m well on my way. And sure, you are probably right. The carving and the healing; they are just going to require a bit more patience, which is a virtue I’m feeling extra short on lately.

Here’s where I’m stuck. For those of you that have been here for a while, you are more than aware that I’ve spent most the past decade in relative isolation. I spent six years as a caregiver to both my parents before they passed, and then another two years riding out Covid. What I’m truly struggling with isn’t so much the arm recovery but the time I’ve spent mostly alone (or with people that couldn’t communicate). In the past, I’ve always turned back to my hobbies. I spent the hours baking breads and carving spoons, trying to peacefully accept being “stuck” during those periods. But now feels rather exceptionally cruel. Just when I was feeling surface under my feet and some traction moving forward, I’m stuck again, and this time without my hobbies as therapy.

I’m in my third week of physical therapy and trust that with time my abilities will improve. I know I’ll regain strength and better my range of motion, even if a second surgery is required. But what do I do in the meantime? What’s the quickest cure?

“You have to make time, to take time...”

— Ashley Look

Don’t answer that! Actually, I already know what you’d say. That “in time things will get better and I need to continue to exercise patience”. Ya, I know. I know, I know! And I’m going to give myself the same advice I give everyone I’ve taught to carve a spoon or bake bread… “You have to make time, to take time!” And I will. I am… And I will finish this spoon!

Bread for the Home

Still got it!

I baked this loaf of bread yesterday. It was my first attempt at bread baking post elbow surgery. Did I use both hands to knead it? Not really… This is a one-handed wonder bread but still, it was good to see not all is lost!

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Recipe -ish

Dry Ingredients Combined:

• 2 cups flour

• 3/4 tsp yeast

• 3/4 tsp salt

Wet Ingredients Combined:

• 1/4 cup molasses

• 1/4 cup warm milk

• 1/4 cup warm water

Process:

1. Place all dry ingredients in a bowl.

2. Mix wet ingredients together and then add to the bowl.

3. Combine, form dough, knead…

4. Cover and rest for 1 hour.

5. Punch down, knead again, shape, and let rest another hour.

6. Preheat oven to 400F degrees.

7. Bake for 30ish minutes.

8. Enjoy!

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This loaf is on the small side cause I needed it to be manageable with one hand. Now, just imagine what you could bake with two!

So, go on…get dirty! Bake this and let me know what you think. You like-y?

The Detour

Sometimes life gets in the way, but when you love something, you’ll find a way to make time for it.

Aside from one spoon I made while on my last sailing trip, this is the only spoons I’ve made in months. It’s just like riding a bike though. Nothing felt awkward or rusty about the process. I just picked up a piece of wood and it came to life over the weekend.

Do you like this one? I named it Detour for obvious reason.

Simply Soft Sandwich Bread

Hey bakers!

I have a little something different this month. The original idea for the Full Moon Baking Club was to bake and share the delights monthly with those in your community. Covid put the kabash on that dream but not before turning folks into banana bread bakers, sourdough caregivers, virtual class junkies, and all things Zoom. So, it was really only a matter of time until I got in on the action. I’ve been hesitant to embrace digital living but a friend from across the web held my hand for my first ever Zoom baking class!

Rebecca from A Sweeter Course, whom also happens to run The Night Bakery was kind enough to give me a taste of all the things I’ve been missing. We recently “got together” to test this month’s Full Moon Baking Club recipe while participating in a bit of an interview exchange. I gave her all the details on my becoming a full-time family caregiver and how all things Food and Craft became my coping mechanisms. You can read all about it here as well as find the recipe for this month’s Simply Soft Sandwich Bread.

It’s also worth noting that anyone that runs something called The Night Bakery was destined to be a friend. Those of you lucky enough to live around New York City you should check of all the sweet treats Rebecca has available! There are cakes and cookies and subscription boxes to fill your fancy so be sure to browse her offerings and get in on what’s baking!

Happy full moon friends! See you next month!

Clementine and Walnut Tea Cake With Honey

It’s citrus season which means if you aren’t indulging in crates of those little Cuties, you are missing out! They are easy to peel and typically seedless making them the perfect snack when you’re craving a little something but trying to avoid sheer junk. I’ve been known to down them three or four at a time resulting in odd looks from others in the room. But that’s only until they get their hands on one and next thing you know, they too are deep diving into a citrus bender. Although, I’m not sure there’s such thing as a “citrus bender”. Fresh fruit is nature’s candy and I give myself a free pass when it comes to loading up. But, sometimes you want a more traditional bender. Something with a hint of “bad” diet so you can enjoy the feeling of indulgence. I personally don’t subscribe to any particular diet crazes but I still “get it”. Junk food is a guilty pleasure, the optimal word here being p l e a s u r e…

Aside from the artificial ingredients, it’s the guilt that’s gonna kill us. I heard somewhere that guilt is linked to chronic pain. I have no idea if that’s true, but my gut tells me it is. I developed a relationship with caregiver guilt while I was taking care of my parents and I know it’s something moms also experience when they need to step away from their children. We give ourselves permission to hurt with guilt, acknowledging our “less-thanness” without ever honoring the courage it takes to choose more.

I wish I could say that I’m done with guilt. It’s gotten much better now that my folks have both passed, and I can say that I feel relief and satisfaction from the choices I made along the way. Those choices have not been without consequences and everyday since, I am reminded that my current situation is the result of having CARED for my aging parents. I imagine how different things would be if I didn’t care. I imagine that version of myself would have more money, more success, more stability… But I also imagine that she would have some mental health issues around being a disappointment. I’m not sure I’d be able to look at her squarely in the mirror without shame. I can imagine that my not caring would have manifested into crippling guilt as when a life passes, you realize you can never go back. Amends for mistakes can no longer be shared with those that may have been on the receiving end, ultimately creating more work for you and your psyche. Do you see the problem here?

As we age, we start to lose things. We lose our health, our youthful good looks, and in cases of dementia, even our minds… In some instances maybe that’s not the worst thing. Depending on how we live, we might want to forget, as the anguish of regret becomes its own debilitating burden. Guilt is mental junk food and we need to stop feeding our minds with it! But what does that mean for guilty pleasure? Is there no room? Of course there is! The difference is we own it. We know our indulgent behaviors coax our pleasure receptors and feeling good IS our WHY. So why not? Choose pleasure and stay conscious of the guilt while remaining mindful that you have the c o u r a g e to chose yourself first!

The way I see it, the route to aging better is to care more about the care “giver”. The caregiver is the link between an ailing individual and their quality of life. Whether that means YOU or someone you’ve hired, invest in that person. Take care of that person so they may continue the selfless work they are doing. They are the ones keeping the person, the culture, and ultimately the system from deteriorating. They are the greatest representation of our civil society, filling the crack spaces of social services, many of which flounder in neglect.

Caregivers are destitute. They are working for pennies, if not for free! So good gawd, let them cake! Let’s help them eat some effing cake!!!! Let’s remind them that the village is here, fully intact, and they can rest without guilt because we are here too… sharing the burden because this is how situations get better. People care…

Close-up of all the caramelized citrus goodness…

Ingredients

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp clementine zest
• 1/3 cup sugar
• 1/2 cup milk
• 1/8 cup heavy cream
• 3 round slices of clementine
• 1/8 cup juice from clementine
• 1 egg
• 1 tbsp olive oil
• 1/2 cup chopped walnuts
• 1 to 2 tsp of honey

Directions

1. Preheat the oven to 350 degrees.
2. Grease a bread pan and lay your clementine rings in the bottom
3. Take two bowls and in one add all the wet ingredients (except the honey) and in the other add the dry. Mix both separately then combine.
4. Carefully pour the batter into the bread pan (so as not to shift the rings) and bake for roughly 50 minutes until a toothpick inserted comes out clean.
5. When finished baking, carefully remove the bread and cool on a cooling rack.
6. Once cooled you can slice the dome that formed while baking, off the "top" and invert the loaf so it rests easily with the celementine rings on full display.
7. Then lightly drizzle the honey over the top allowing it to absorb into the cake before cutting into slices.