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Local Milk | The Art of Slow Living

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Meet Beth

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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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  1. Cook
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  4. Gathering from Scratch | A Workshop Retreat in the Shenandoah Valley Part 2
  5. Cardamom + Rose Iced Latte / Japanese Ice Coffee

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A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

The Art of Flatbread

Recipes

12.03.2015

I don’t always feel up to cooking a full dinner on weeknights, so I’m constantly trying to come up with what I call “blank slate” recipes that I can plug seasonal produce into at any time of year that allow me to put a meal on the table without having to think too much. Flatbread is one the best of these “blank slates.” The rolled-out dough becomes an empty canvas, for you to top with any combination of flavor and color that can be scooped out of the palette of your pantry. The dough can be flavored with various herbs and spices to suit your mood, or the season, as well.

Flatbread also lends itself well to being made ahead. You can mix a no-knead dough up the day before (I like to throw fennel seeds in mine), and it will be ready to go when you’re ready to bake. My all time favorite fall combination is also incredibly simple: wild mushrooms sautéed in sherry vinegar and butter, a soft, rich cheese, fresh herbs, and a whisper of flaky sea salt. I’m especially keen on black lava salt these days.

I like to use cheese from my home state of Tennessee. A local creamery called Sequatchie Cove makes a camembert style cheese called Dancing Fern, and it’s become a quick favorite flatbread topper. But any camembert, brie or similar soft cheese or a nice washed rind cheese would stand in beautifully. I tend to use whatever herbs I have on hand, but my favorites are fennel frond (to echo the fennel seed in the crust), flat leaf parsley, chives, and a snap of fresh thyme.

The key to a good, crispy flatbread is twofold: a pizza stone & a screamingly hot oven. Get your oven as hot as it will get. The ultra hot oven, plus the stone (which you allow to heat inside the oven as it comes to temperature so it’s also very hot), mimic the high temperatures of traditional ovens to create a perfect bubbling, crispy crust. When made this way, the flatbread bakes in a matter of minutes, so all that’s left to do is set the table, pour the wine, and enjoy a simple dinner. Any night of the week, it’s a perfect way to end the day.

Find the recipe for my Fennel Flatbread over at Kaufmann Mercantile’s blog Field Notes and find this gorgeous soap stone & copper pizza stone, hand pressed glass bowls, and black walnut pizza peel over at their store!

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tags: brie, camembert, cheese, fennel, flatbread, herb, kaufmann mercantile, pizza, pizza stone, wild mushroom

15 thoughts on “The Art of Flatbread”

  1. Melanie@Toots + Dill says:
    December 3, 2015 at 3:40 pm

    What a beautiful post! I just love flatbread and find myself always ordering it when I’m out…I’ll have to try this one day! =)

    Reply
  2. Ksenia @ At the Immigrant's Table says:
    December 3, 2015 at 4:51 pm

    This is perfect inspiration for me to create a quick, go-to gluten-free flatbread recipe that I can whip up in minutes and for which I always have the ingredients on hand. The versatility of the topics is definitely a selling point!

    Reply
  3. Lucy says:
    December 3, 2015 at 5:20 pm

    I love this! The photos are super beautiful and I can’t wait to try it out.

    Lucy xoxo

    http://lucyannblog.blogspot.co.uk

    Reply
  4. Miranda says:
    December 4, 2015 at 5:19 am

    I love flatbreads, they do render themselves to such a delicious amount of combinations!!
    http://bloglairdutemps.blogspot.pt/

    Reply
  5. Laura @ RYG says:
    December 4, 2015 at 7:59 am

    I’m so excited that for one, I actually have what I need to do the recipe ~ a pizza stone. And now I just need to crank the oven. I tried making flatbread once right after I gave birth, like 2 days. I bombed it!! Oh well. This is what second chances are all about!!!! Cannot wait to try. Thanks.

    Reply
  6. Tessa / Bramble & Thorn says:
    December 4, 2015 at 8:17 am

    This flatbread looks unbelievably delicious, I must get myself a pizza stone to try out myself. Gorgeous photography as always!

    Tessa at Bramble & Thorn

    Reply
  7. Karen says:
    December 4, 2015 at 9:36 am

    Love your blog, love your recipes, can’t wait to try your flat bread. Your photography is exceptional, however, your nail polish makes your nails look dirty around the quick in several of the pictures. No need to post this, just a comment for you….

    Reply
  8. JustRou says:
    December 4, 2015 at 11:53 am

    Hi Beth,

    I am not sure since when I follow you. I have an ardent reader of all your posts and the awesome picture. Thats a very beautiful post.

    Best Regards,
    Roy

    Reply
  9. Roselie says:
    December 8, 2015 at 9:57 am

    This is great inspiration for me since I am looking for easy ways to have nutritious dishes that use up mu produce!

    Reply
  10. Lauren says:
    December 8, 2015 at 7:41 pm

    Oh goodness! I love flatbread and your combinations sound so lovely. I love how flatbread is great for families too since everyone can choose their own toppings. Thanks for the lovely ideas!

    Reply
  11. Helen McCracken says:
    December 11, 2015 at 1:19 pm

    Beth I knew we were kindred spirits! This is just like a flatbread I was inspired to make last week using my farmer’s dried mushrooms and my homemade own cowsmilk Panna.
    You are a food poet as well as with words. We must talk again.

    Reply
  12. jin says:
    December 13, 2015 at 3:31 pm

    Thanks!Lovely photos, flat breads rule, but my main question WHERE of WHERE did you get that black pot with wooden lid -love at first sight!!

    Reply
  13. Zelda says:
    December 14, 2015 at 9:47 am

    Looks delicious, but is that really all you eat for dinner? That would be a snack in our house, including kids.

    Reply
  14. Wonderful and whimsical says:
    January 13, 2016 at 11:02 am

    Great post! I just posted a similar recipe on wonderfulandwhimsical.com

    Reply
  15. Luke Smith says:
    April 5, 2016 at 12:35 am

    I love how the article shows how the flatbread is made, it makes it more interesting that way. I think the flatbread looks so good with the oil, mushrooms, and herbs on it. It makes me want to go out and buy some.

    Reply

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Popular Posts

travel with baby
35 Baby Travel Tips | Infant to 1-Year-Old + Minimalist Baby Packing List
Chocolate-Dipped Pistachio Shortbread + A Giveaway by Beth Kirby
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Wander Guide | The Essential Paris Travel Guide & Map
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