Clay and Ginger
Pottery meets cooking here! CnG chronicles the evolution of my new home pottery studio and sometimes the parallel fun of cooking. These are two of my favorite ingredients in both creative activities. And you wouldn't believe the similarities - hot ovens, mixing recipes, and surprising results!
-
Resolution Number One…good food!! My cobalt blue bowl with lemon is featured here. Happy New Year everyone!!
-
Quote reblogged from NPR Fresh AirIt was very strange to not be able to discern any flavor at all. It’s funny because clearly, you know you have to eat to live. But even knowing that, for me, there was no reason to eat. I had no interest in eating whatsoever. I would put something in my mouth — say a vanilla milkshake — and it tasted like nothing.
Chef Grant Achatz, on how his treatment for tongue cancer completely destroyed his ability to taste. He talks about regaining his senses on today’s Fresh Air — and why he was more afraid of losing his ability to eat than he was of dying. (via nprfreshair)
I think he is known for his pastries. What torture for anyone in the culinary business, or anyone else for that matter. It makes you really appreciate the sense of taste.
-
Miraculous Tapas Plates (in progress)
Its always the little things that make me super happy. I saw a demo from LaPella Pottery (click on photo to get it) about how to make these little plates. I’m still learning a few tricks for using my homemade slab roller (which you can see the roller off to the side) so this just blew me away. So I found some foam and already had a few pieces of wood - all of which is in the photo. Try it!! I will be making lots of these. When finished I’ll make some tapas to show them off…
-
Salsa Essentials
This was today’s lunch and everytime I make it I feel I need to take a photo. The two pots were made by me, and the salsa (in the zebra bowl which is for sale) is homemade. I almost never buy salsa anymore. If you want to make your own, you can do it in the blender in minutes. Here’s what you need: one can diced tomatoes (with chilis or chipotle peppers is great), 2 cloves garlic, 1 small onion, 1-2 chipotle peppers in adobo sauce (comes in a small can, this makes it spicey!), juice of half of a lime (approx. 2-3 TBs). Put it in the blender on pulse so you can keep it a bit chunky, then add salt and pepper to taste. Store in the refrigerator. It lasts for weeks. You can’t go wrong!
-
Photo reblogged from -Just be spLendid-
Potatoes with paprika and quick homemade spanish alioli by Mess In The Kitchen
oh this looks good…
-
What I’ve Learned
Some of the pots from my recent glaze firing resulting in pinholes and little craters. Its sad because these pieces are not food safe as bacteria can build up in the holes. So I’ve learned that I need to adjust the firing temp and possibly the schedule. Here’s an example of this. I won’t be able to sell this one. For more info on pinholes, click on the photo for a good resource.
-
Little Pink Bowl
This little pot did not come out as it was intended, but I like it more and more. I never thought I could get pink, so this is one of those happy accidents. I will soon post this on my shop. Maybe something for Valentine’s Day?
