So I thought I would combine two of my favorite things together in one post...pots and food...and also give you a sneaky little peek at some of the work I just fired. Now, the work is not finished and right now I don't want to show the pieces completely. I intended for them to all have decals and 04 glaze accents too, but they do look kinda purty right now. These are the cone 5 electric fired pieces that I have been working on this winter. The clay body didn't get as brown as I would have liked at cone 5 but the glazes sure look good. So check them out below and above...
Now while your looking at these few pieces(especially the mugs) start thinking red accents here and there...maybe a purple-ish/maroon...and even a semi transparent brown. While your visualizing those colors appearing on a mug or two...think very ornate vintage wall paper. There you go. Now we are talkin'! Come tomorrow morning, I will be sitting in the studio at Stoke Hole Pottery snipping away and applying my 20 new sheets of images and patterns to the work...and keepin' an eye out for that bear. He's still there, hunkered down under some old hay bails about 50 yards from the studio.
Here's the other part of my post tonight. Good grub. This winter I have been very diligent and disciplined not only with getting work made while dealing with other demands on my time but for once, eating better. Right now I'm emerging from this winter 5-6 pounds lighter and feeling a good deal healthier. Here in the Houser household we committed to simply eating healthier foods, cutting out bad stuff and adding mucho more leafy greens and veggies. I have discovered so many really good recipes. I'm the primary grocery shopper and cook so it was up to me to keep the "diet" interesting. I am very fond of curry and Asian cuisine so there has been a lot of variations on those for sure, but I would love to share a couple faves of late. The first one is a take on a hearty winter chicken soup.
Curried Chicken and Rice Soup with Edamame...here's the link, I found it on the food network site. I also used fat free/low sodium chicken broth...margarine instead of butter...and I added the edamame near the end when I add the herbs. I pre-cooked the edamame so that they just needed a bit of a simmer. This was damn good too. Thick and rich with a nice hint of curry...and packed with protein. Here it is in one of my own wood fired bowls.My other treat came about because of a gift we received at Christmas. We were given a very attractive grouping of stacked boxes...inside were an assortment of English muffins. These were some serious English muffins...big, thick, soft...and an assortment of flavors. They can be ordered from a site called Wolferman's. I saw this egg and muffin creation on the main page and instantly fell in love...or lust more honestly. I made mine with a sweet harvest wheat muffin. You spoon out a pocket in the center...not all the way through...cook the bacon so that its not crisp...wrap it around the divet and crack an egg in the middle. Then cook the sexy beast in the oven at 400 for 15-17 minutes. I couldn't help but sprinkle a little bit of cheese over it as it was coming out of the oven. Bacon can be substituted with Canadian bacon...either way its absolutely delicious and really nice looking too. I suggest the Wolferman's English muffins because they were the thickest, softest and tastiest English muffins I ever saw...and you need the thickness to nest the egg in. Here it is below with a hot cup of Sumatra in a good looking wood fired mug by my friend Dan Kuhn. Someday soon I will have to tell you about my Fiesta ware collection...but thats another story.
The next thing I'm cooking up is a kiln full of finished pots...stay tuned and bon appetite!