Thursday, September 27, 2012
Tuesday, September 18, 2012
I have done a few dinner sets and the main reason I avoid making dinner plates is because they take up so much room in my kiln. I have a small 7 cub foot kiln and I can't fit two of these square dinner plates on a single shelf.
My wife had to wait for 5 years to get her dinner set!
I did get a request early this year from a customer purchasing a new home. It was for a dinner set with additional pieces and since there was no strict time contraints I took it on. The pictures you see above are the dinner plates. All different colors and patterns. Along with this there are bowls, tumblers and small dishes too. It was a lot of fun creating this colorful place setting. I would love to be dined with such an array of colors.
In addition to this there were oil bottles for the kitchen, soap pumps and soap dishes for the bathroom. I want to visit that home now. :)
For the main dinner serving pieces, I chose to match those and make them distinct from the place settings. The platter, casserole and salt pepper shakers compliment the rest of the set very well.
Now I am just waiting for a dinner invitation. :)
Thursday, September 13, 2012
Tuesday, September 11, 2012
If you haven't had "Turshi" yet, you are really missing on something. It is essentially pickled carrots, cucmber and other vegetables, but a little high on the vinegar.
It is great to have with Middle Eastern food, like kabas, hummus etc. In fact for me it is hard to enjoy those foods without turshi.
And making it is super simple, super easy and cheap.
Your choice of vegetables chopped up. I prefer, pickle cucumbers, cauliflower and carrots.
Few cloves of garlic
Crushed red pepper flakes.
4 cups water
1/2 cup white vinegar
3 tbsp pickling salt
Divide the vegetables in jars.
Boil the water. Turn off heat and add the salt and vinegar. Dissolve.
Pour the hot liquid in jars and leave jars open to cool.
Then place lids and refrigerate.
You are done! That is it!
Tuesday, September 4, 2012
I was at a pottery show and a friend, Carol Bell, got me some amazing pluots and green eggplant. They were the sweetest pluots I have had and the egg plant was delicious grilled as well.
This got me curious about her source and she mentioned Tiny's Organic which is a CSA (Consumer Supported Agriculture) program. Sounded interesting and she got me a FREE box as a promotion they were having.
We got our first box which had pluots, donut peaches, golden beets, lemon cucmbers (I thought these were tiny melons first), heirloom tomatoes and some wonderful recipes too.
The pluots and donut peaches were heavenly and really sweet. So they didn't last long.
Then came the cucumbers, tomatoes and golden beets. I searched and read a bunch of recipes, so mine landed up being a mix.
Before I get to the recipe, let me talk a little about Beets. I have had raw beets before and was not a big fan, and had also tried them boiled and they were ok.
This time I roasted the golden beets along with some red beets that I had at home. Just scrub them clean (no need to peel) and toss them with olive oil and some rock salt. Then put them in a foil lined pan and cover with foil as well. Into a 375 oven for 30-40 minutes till tender. When cool the skin just falls off.
The amazing magic was the way way the golden beets got stained with the red beats, having this beautiful color transition from dark red to yellow. As you know I am a man of color with my pottery, so got really excited looking at the color. :)
To make the dressing, I saved the juices/oil from the roasting the beets. Added some olive oil and balsamic vinegar with salt and pepper. Whisk and you are done.
For the salad
beets (of course)
Toss it all with the dressing and top with goat cheese and pine nuts.
It was a delicious salad. The cucumbers were crisp and the heirloom tomatoes were sweet. Fresh burst of flavor and now we are signing up for our weekly deliveries. Thank you Carol for introducing us to Tiny's Organic.