The Workshops of David T. Smith Blog

SOFT PRETZELS 1 (.25 ounce) package or 2 ¼ teaspoons active dry yeast 4 tablespoons brown sugar 2 teaspoons salt 1 ½ cups warm water 4 cups flour (bread flour or all purpose) 2 cups warm water 2 tablespoons baking soda Melted butter Coarse salt and or Cinnamon In a large mixing bowl or the bowl of your kitchen aid mixer, dissolve the yeast, brown sugar and salt in the 1 ½ cups of warm water. Add the flour to the mixture and mix until smooth and elastic. This can be kneaded by hand on a floured surface, about 8 minutes. Or, the easiest method, using your mixer with the dough hook attachment – about 8 minutes as well. The mixture will be smooth and stick slightly to the bottom of the bowl. Place in a greased bowl, and turn to coat the surface. If using the dough immediately, cover, and let rise for one hour. If you plan to make the pretzels later store the dough in the refrigerator – covered well. I have kept it in the refrigerator up to one day. When using refrigerated...

The design/ drawing details of the kitchen in these photos are featured in Primitive Place & Country Journal Magazine Spring 2012 Issue. The kitchen in this small 1860s cottage was similar to a lot of kitchens we have designed and built in the past. The kitchen area was broken up with several doors and windows so a conventional “Fitted Kitchen” would not fit the space. I designed the kitchen cabinets in varying styles, woods, and finishes so each had their own personality. We call this kitchen style our “Collected Kitchen.”

What a GREAT SHOW! We are sharing a terrific booth with Kristine & Kris, with Primitive Place Magazine. This is the best show for Early Antiques and reproductions I've seen in years. Nothing from China or across the water . . . . just as it SHOULD be; American Crafts Made By Americans! What a fine selection of primitives for your home, wonderful painted antiques & collectibles, Holiday items, etc. If you are looking for-that special gift, want to start your Christmas shopping or seeking something to add to your own collection . . This is the place!

Tomorrow is the last day of the Historic Home and Designer Craftsman Show. There was a great group of American artists in the show and we had a great group of buyers come through the show. I even talked to an Architect from California interested in period style kitchens. My salesman sample kitchen was also I big hit. I will be taking it to display at 2 more shows in the next 3 weeks. Check our Events page on our web site for my last 2 show dates of 2011.

 I am honored to work with publisher/editor, Kristine Berg Doss,and look forward to sharing my design skills, knowledge of antiques and history with their readers. A Primitive Place & Country Journal is the premier home and garden magazine featuring primitive and Colonial home tours, enchanting garden tours, savory recipes, simple craft projects, trash to treasure makeovers and more. Each issue is filled with inspiring photos and creative articles sure to intrigue you. If you have not subscribed to A Primitive Place & Country Journal, you will not want to miss out! My first article will appear in their Winter/Holiday 2011 issue scheduled to be released November 1st. Be watching for the big reveal of their Winter/Holiday 2011 cover and sneak peeks this Sunday! --David T. Smith

This is a great project that we did near Boston. The client wanted a David T. Smith kitchen but was concerned about the cost and hassle of doing a handmade kitchen long distance so she tried to find a local kitchen company to do it. No luck. So she finally called me at the last minute to talk about the project. It was a large project, kitchen, 2 pantries, bathrooms, and laundry. She sent us drawings, we had a few Web Meetings, and we drew up the project and made our deal. The next day we flew to Boston to make final measurements. We were a little shocked when we got there, because the house was 90% complete waiting for the kitchen. She had almost waited too long.

This most traditional scone has a creamy biscuit like texture obtained by using both butter and heavy cream. The most reliable approach to mixing the butter into the dry ingredients is to use a food processor fitted with the metal blade. I personally like to use a hand held pastry cutter (I hate the clean up when I use my food processor) and it works beautifully. Resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms them up and improves their texture. For the Scone - 2 cups all-purpose flour, plus extra for the counter 5 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 5 tablespoons chilled unsalted butter, cut into small chunks 1 cup heavy cream (preferred) you may also use 1 cup half and half or 1 cup whole milk Glaze - apply to top of scone using a pastry brush 1 egg 1/4 cup heavy cream (preferred) you may also use 1/4 cup half and half or 1/4 cup whole milk 1 teaspoon vanilla sugar to sprinkle on to...