Bark House Style signing in the Highlands

Bark House Style: Sustainable Designs from Nature authors Chris McCurry and Nan Chase, recently did a booksigning at Summer House antiques in Highlands, North Carolina.

Bark style is quickly becoming a popular green-building material in commercial and residential architecture. Learn about the history, various styles and varieties of homes built with bark siding and designs in Bark House Style: Sustainable Designs from Nature.

Chris McCurry and her husband, Marty McCurry, are the originators of the modern poplar bark shingle manufacturing company, Highland Crafstmen, based in North Carolina.

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Add a little Italian to Thanksgiving

Chef Leonardo Curti, author of Trattoria Grappolo and Food Festivals of Italy, shares his recipe for Pumpkin Ravioli, a delicious appetizer to your upcoming turkey feast.

Happy Mangia!

Creation of the 101 Series

Stephanie Ashcraft shares the history of creating her 101 Things to Do with a Cake Mix cookbook. That first book was the launching pad for a series of cookbooks which has sold more than 2 million copies and is a New York Times bestseller.

Tasty Thursday

In the mood to shake things up a little this Thanksgiving? Try this easy and fantastic recipe from Family Dinners by Janet Peterson. It's a great substitute for the usual sweet potato or yam dishes that appear year after year, and it tastes better when made the night before! 

Sweet Potato Salad

Who says potato salad has to be made with white potatoes?

4 to 5 sweet potatoes or yams

1 cup sliced celery

2 tablespoons sliced green onions

2 tablespoons sweet pickle relish

1 teaspoon salt

1/4 cup mayonnaise

1/4 cup sour cream

1/2 to 3/4 cup pecan halves, toasted

Cook sweet potatoes or yams in a large pan of water until tender, about 25 to 30 minutes. Drain and cool. Peel sweet potatoes or yams and cut into 1-inch cubes.

In a medium bowl, combine celery, green onions, relish, salt, mayonnaise, and sour cream. Toss with sweet potatoes or yams to coat. Cover and chill at least 2 hours or overnight. Add pecans just before serving. Serves 6 to 8.

Time Saver: Toast nuts, such as almonds and pecans, in the microwave. Place nuts in a glass bowl and microwave, uncovered, on high for 2 minutes. Stir and microwave 1 minute more.

See it Wiggle. Watch it Jiggle.

Jennifer Adams and Melissa Barlow, authors of 101 Things to Do With Gelatin, recently shared some great recipes with FOX 13's Good Day Utah.

Ribbon Has People Tied Up in Knots!

Ribbon: The Art of Adornment by Nicholas Kniel and Timothy Wright is garnering rave reviews from across the country.

Las Vegas Review Journal, Nov. 13, 2008: "The book has terrific ideas for decorating oneself and one’s environment with ribbons, in all their variety — including directions for making those gorgeous ribbon roses. It’s a pleasure to turn the pages and peruse the photos. Beauty is food for the soul, and this book contributes to the cause."

Bridal Guide.com blog by Executive Editor Susan Schneider, Oct. 8, 2008: "This tome is a treasure for any bride-to-be’s coffee table (just watch your friends pick it up and leaf through it, ooh and aahing!). In the wedding section you’ll find out how to use ribbons, or love knots, to heighten the beauty of your bouquet or to add a satiny sheen to your invitations. Ribbons are the “extras,” the type of detail that makes a typically pretty table setting look really special. Also note that ribbons can be gotten quite inexpensively at your crafts store, and if you or your friends puts your heads and hands together, you can probably come up with some very sweet and unique ideas for your look. Take a look at these ideas and let yourself dream!"

Country Living December 2008 issue: featured as an Editor's Pick.

Congrats, Tim and Nick!

Tasty Thursday

In keeping with fall flavors, this week's Tasty Thursday recipe comes from New West Cuisine: Fresh Recipes from the Rocky Mountains by Chase Reynolds Ewald and Amy Jo Sheppard. Enjoy!

Park Cafe's Classic Apple Pie

2 1/4 pounds Golden Delicious apples, peeled and sliced

1/2 cup sugar (can substitute brown sugar)

1 tablespoon cornstarch

1 teaspoon cinnamon

Prepared pie crust, uncooked

1/4 cup butter, chilled

1/3 cup brown sugar

1/2 cup flour

Preheat oven to 350 degrees F.

Gently toss apple slices with sugar, cornstarch, and cinnamon. Place apples into the prepared crust.

Mix butter, brown sugar, and flour and crumble with a pastry cutter or hands to get mixture into small bits. Spread over the apples carefully. Lightly press topping into apples.

Bake according to the following instructions:

"The important thing [for this pie] is in the baking. I hate undercooked apples and too many apple pies have undercooked apples.  I bake the pie for 2 hours at 350ish with a large stainless steel bowl over the top not touching the pie. For the last 10 minutes I take off the bowl, turn up the heat a bit, and let the crumble topping brown."

—The Pie Lady, Kathryn Hiestand