tag:blogger.com,1999:blog-916146805991284202024-03-13T09:59:22.181-07:00homemade tastes better on handmade.CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.comBlogger403125tag:blogger.com,1999:blog-91614680599128420.post-41978218680370378152021-01-01T11:37:00.001-08:002021-01-01T11:37:09.664-08:00New Years Greetings from Crazy Green Studio<div>Hello, remember me? I used to write and send newsletters! Last year, I started out with a great intention to do just that - had it recorded in my calendar with deadlines and reminders, and even projected topics, based on my end of year vision-board of what 2020 would bring. And while things may not seem to have gone haywire until March, I had my share of delays and distractions in the first quarter, and so this started to become more of a casual/occasional journaling stop - never posted because I kept planning to update more and of course find images. 2020 gave me another curveball at the end of the year, and I've just now been able to come back to my stream of conscious rambles and try to turn it into a little series of snapshots of my year past. What a long, strange road it's been! I re-read earlier notes as I've been adding images, so you'll see some additional comments on my own comments. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJeO444CIIPlo2l8YJiG4HZNnnAFT6QWn-Cr-5UjGuaakYxBTckRYxoIQBQSShpU4Z_GmPCVBqfTJp14YwdjQEdbwsBj0WQir1UHRShbjUYCb3fLdKQ8Nj3xpK2otvaszu0rd1VcCJxuiR/s1075/2020+New+Years.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="587" data-original-width="1075" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJeO444CIIPlo2l8YJiG4HZNnnAFT6QWn-Cr-5UjGuaakYxBTckRYxoIQBQSShpU4Z_GmPCVBqfTJp14YwdjQEdbwsBj0WQir1UHRShbjUYCb3fLdKQ8Nj3xpK2otvaszu0rd1VcCJxuiR/w274-h150/2020+New+Years.jpg" width="274" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ending a New Year's Eve of stylish parties with<br />a proper New Year's breakfast at Waffle House!</td></tr></tbody></table><div><br /></div><b>
Jan 1, 2020:</b> start a draft for a newsletter - it's been 'too long' again, but this year has big plans and promise! <span style="color: #800180;"><i><b>(I really wrote that on 1/1/2020... really, I did!)</b></i></span><div><span style="color: #800180;"><b><i><br /></i></b></span></div><div><span style="color: #800180;"><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1ALZ4gPZ76cUNsXdDWgx1aepa_YAkMMP9_2XDDeBai_ZAu0vZlJDVQNo-xVRrL6zIij8YOjfFU3RFtbHNWg0ug_Sf8ovAQ7CexQYfQRJDlVDwwXX7mQw3jmiY7wEmSOeIdlkK-pksjS8/s2048/January+2020+calendar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1ALZ4gPZ76cUNsXdDWgx1aepa_YAkMMP9_2XDDeBai_ZAu0vZlJDVQNo-xVRrL6zIij8YOjfFU3RFtbHNWg0ug_Sf8ovAQ7CexQYfQRJDlVDwwXX7mQw3jmiY7wEmSOeIdlkK-pksjS8/w173-h231/January+2020+calendar.jpg" width="173" /></a></div></span><b><span style="color: #800180;"><-- <i>The year started SO busy - working on multiple production orders, starting and keeping new exercise habits, making arrangements and plans to help sell my mom's house in Florida after her move, and working up all the year end data for 2019 so I could start on my plans for 2020.</i></span></b><span style="color: #800180;"><br /></span><div><br /></div><div><b>Jan 15, 2020:</b> delay newsletter because you need to get some things done for family, and it's the first quarter, which is usually quieter anyway. However - last year was the best year for the studio yet, and this year we're making more pots, working with more great clients, and moving the studio into its own space to grow (I'll elaborate on that more as I get to work on it), so there will not be a quiet quarter at all! That being said, I just got back from Florida, and planning the next trip to continue emptying out my mom's house and get it ready to go on the market, so planning and scheduling will be my jam! <b> <span style="color: #800180;"><i>(Still so hopeful...)</i></span></b></div><div><br /><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PMs9mNRadkXbazARyWlLs7s_6Ykh0AsOEFiWCLZiQ3lzP34B80-9rK2oY0TntMWTxmMX6vfyVVR8_lr4Fx7IMi5iZK954ex8uIFaAshoyEOlW-CW4hcULAwEgoIBOkoMcp51vMH73RHq/s2048/Jargon+Meal+February.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PMs9mNRadkXbazARyWlLs7s_6Ykh0AsOEFiWCLZiQ3lzP34B80-9rK2oY0TntMWTxmMX6vfyVVR8_lr4Fx7IMi5iZK954ex8uIFaAshoyEOlW-CW4hcULAwEgoIBOkoMcp51vMH73RHq/w156-h207/Jargon+Meal+February.jpg" width="156" /></a></div></div><div style="text-align: right;"><span style="color: #800180;"><i><b>February: An incredible meal at Jargon, & planning for a new order ---> </b></i></span><i style="color: #800180;"><b>of plates - little did I know it would be one of my last meals inside a restaurant, much less see so many clients and other small businesses in a constant struggle for survival, including my own. I am so grateful that I was able to make some more plates for Jargon, and can't wait to go back!</b></i></div><div style="text-align: right;"><i style="color: #800180;"><b><br /></b></i></div><div><b>Feb 8, 2020:</b> No, I haven't forgotten, but it looks like I'll need to make monthly trips down to Florida for a bit, so I just haven't had a minute to put all my thoughts together for this blog. Not to mention sort through and edit pictures! Also wrapping up year-end business admin so I can send off my taxes - very glam! Thanks to wonderful assistants, production work continues in the studio and orders are getting out, and I did manage to get in the first part of my annual physical, and have plans for an eye exam. <i style="color: #800180;"><b>(I did get my year-end stuff done on time at least...)</b></i></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrylqgNR01yFFN9xwhlRsgpxTqzOmmrkZr1qzmLzeiGd4N-jTjZ7ioq3HWD0DnS4zCRFJnUAVLJTXeo0wpys5c0MyJwvKA8m4qcgyiNtefOqisl8wTcKQlR4CYc6cJd-wyj96cMUmmvht/s2048/Packing+Moms+House+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><i style="color: #800180; text-align: left;"><b>My sister got my mom moved into her new apartment and cleaned out the garage, which was no small feat, and then over the course of short spurts of trips over four months, and with the help of dear friends, we got the house packed up, cleaned out, and ready to go on the market.</b></i></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrylqgNR01yFFN9xwhlRsgpxTqzOmmrkZr1qzmLzeiGd4N-jTjZ7ioq3HWD0DnS4zCRFJnUAVLJTXeo0wpys5c0MyJwvKA8m4qcgyiNtefOqisl8wTcKQlR4CYc6cJd-wyj96cMUmmvht/s2048/Packing+Moms+House+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrylqgNR01yFFN9xwhlRsgpxTqzOmmrkZr1qzmLzeiGd4N-jTjZ7ioq3HWD0DnS4zCRFJnUAVLJTXeo0wpys5c0MyJwvKA8m4qcgyiNtefOqisl8wTcKQlR4CYc6cJd-wyj96cMUmmvht/w161-h215/Packing+Moms+House+copy.jpg" width="161" /></a></div><div><br /></div><div><b>March 9, 2020:</b> Just got back from my 4th trip to Florida in as many months, and thankfully we now have my mom's house cleaned out and on the market, because I don't think I'll be able to fly back down any time soon with the pandemic now moving quickly through the country. My mom is in a great community, and I do have that comfort in knowing she has great support where she lives, and we have a lovely realtor who I think will do very well for us, although I wonder how the impending spread of the pandemic will affect house sales, etc. <span style="color: #800180;"><i><b>(Seriously, looking back, this feels SO long ago!!)</b></i></span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-SrwAADWUH-4sxI2v7o6HIXHp6bnig8vzoH6HFyi61TZNAP47LJjOnfHI7eEtr07SWTw77uEw7hTHuI77j1jev3PQbZag-ggdSx9VFTspJib8iUjOrq49bEUAqodgw7TpYYYUrEVM5aL/s1800/setting+up+home+studio+March.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-SrwAADWUH-4sxI2v7o6HIXHp6bnig8vzoH6HFyi61TZNAP47LJjOnfHI7eEtr07SWTw77uEw7hTHuI77j1jev3PQbZag-ggdSx9VFTspJib8iUjOrq49bEUAqodgw7TpYYYUrEVM5aL/w187-h234/setting+up+home+studio+March.jpg" width="187" /></a></div></div><div style="text-align: right;"><i style="color: #800180; text-align: left;"><b>Nick oversaw the setting up of the dining room office/studio - it transformed from carving studio to production office when I was testing and writing content for my e-recipe books, which proved to be my own sort of kitchen therapy when there wasn't much else to be done.</b></i></div><div><b><br /></b></div><div><b>March 17, 2020:</b> We've closed the studio/gallery/teaching center. I'll be working from home in support of the studio, helping promote online sales and updating listings, and looking at what grant/loan options there may be to help keep my own business afloat - just like that I had to lay off my three assistants and all restaurant production stopped. I've brought some pots home for carving - that's pretty much the extent of what I can do at home, but at least it'll keep my hands in clay. Thinking also of working on some of the cooking/recipe ideas I've had in the back of my head. <span style="color: #800180;"><i><b>(And I did! You can purchase them on my website: <a href="http://crazygreenstudios.com">crazygreenstudios.com</a>)</b></i></span></div><div><br /></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCuOC9opoIXbqUq9P3sgLaGneArcELOXp5b3BZjZ4G-3GxgXk7bMPJ3aGAi6oGQq6pGrMmlwvzAsiVUqdJYIohS5KONKD7GnBJ_sIiT2GpKsoiVkf-g90xTTWozU8LE9SILXOp_vKwyuR/s960/Nick+April.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: right;"><img border="0" data-original-height="960" data-original-width="720" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCuOC9opoIXbqUq9P3sgLaGneArcELOXp5b3BZjZ4G-3GxgXk7bMPJ3aGAi6oGQq6pGrMmlwvzAsiVUqdJYIohS5KONKD7GnBJ_sIiT2GpKsoiVkf-g90xTTWozU8LE9SILXOp_vKwyuR/w132-h175/Nick+April.jpg" width="132" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjBUqAPnF-iky_B1yPVYI41631ZGEkL8jvVFdIgL2md0XxhEaIKcAYbeIYAgkFVq9JQ5J42Z_wkCKsYV7dtszwANRQMAvDbgxYUPXUkDrpSNeDPPyQFemLLxgHP5aXlav5sgXZrEKdEgn/s960/Porch+Pano+April.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="514" data-original-width="960" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjBUqAPnF-iky_B1yPVYI41631ZGEkL8jvVFdIgL2md0XxhEaIKcAYbeIYAgkFVq9JQ5J42Z_wkCKsYV7dtszwANRQMAvDbgxYUPXUkDrpSNeDPPyQFemLLxgHP5aXlav5sgXZrEKdEgn/w498-h178/Porch+Pano+April.jpg" width="498" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></b><i style="color: #800180;"><b>The "Porch Pano" became and almost daily meditation - another silver lining was discovering the lovely sanctuary of my front porch (Nick also enjoyed the panoramic bird views), and watching the transition from late winter into Spring and summer - it is indeed now my fair-weather home office!</b></i></div><div><b><span style="color: #800180;"><i><br /></i></span></b><b>April 25, 2020: </b>Sheesh time moves rather quickly whilst in quarantine! In truth, I have been busy pretty much every day - working on some e-recipe booklets both for a wee bit of income, but more for personal</div><div> sanity. But studio support work, video conference meetings, keeping up with the house sale in Florida, and planning sure do fill the weeks. Started catching up with some old friends and enjoying social zooms as much as professional meet ups, too! <i style="color: #800180;"><b>(The Zoom/online catch-ups and Marco Polo with good friends has been the biggest silver lining to this year-long cloud, and something that will not end when we get on the other side of the virus.)</b></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgpimoCh-SnyswcSsy48PvTZvk7gsltvfNazXPCM-Ta3PRsZ6KsVB30kF9UsTKqBuvmp0ahd9JqOiT0RRowlaNLs9h-LbPlUlu666DJ6x-yME-BvRIBwEXckUPa5zdLtK1gl3viQkMnw2/s960/Birthday+EbelSkiver+May.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgpimoCh-SnyswcSsy48PvTZvk7gsltvfNazXPCM-Ta3PRsZ6KsVB30kF9UsTKqBuvmp0ahd9JqOiT0RRowlaNLs9h-LbPlUlu666DJ6x-yME-BvRIBwEXckUPa5zdLtK1gl3viQkMnw2/w136-h181/Birthday+EbelSkiver+May.jpg" width="136" /></a></div><br /><div><i style="color: #800180;"><b><--- Birthday </b></i><span style="color: #800180;"><b><i>ebelskiver that I made for myself, plus a lawn birthday party given by my fabulous studio mates made for a most lovely birthday!</i></b></span></div><div><i style="color: #800180;"><b><br /></b></i></div><div><b>May 25, 2020:</b> It's sweet, but others seem to be more concerned with my "pandemic birthday" than I am - in reality, every birthday is a good milestone, and truthfully the introvert part of me that doesn't want to be the absolute center of attention is happy to stay in her jammies. Also, still no blog writing because we've been busy busy taking care of all the details for the house closing in Florida - lots of fun, long distance! <span style="color: #800180;"><i><b>(But closing on the house just days after this entry was truly the best birthday gift!)</b></i></span></div><div><span style="color: #800180;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIHwXhgEKnCkh3reSS1Eyd8QB56zv8Tcx2yvHTK0pIQnEt17FBF0w3WoP9VxItCz5khUrrmOLSxwVnpdcI6W-76OOjG5MyhCGAUBTpalYDHUB_FBsES_4oKskuVEyYmjvYlZaeoTNNmfn/s1757/E-Cookbook+trio+May.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1757" data-original-width="1406" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIHwXhgEKnCkh3reSS1Eyd8QB56zv8Tcx2yvHTK0pIQnEt17FBF0w3WoP9VxItCz5khUrrmOLSxwVnpdcI6W-76OOjG5MyhCGAUBTpalYDHUB_FBsES_4oKskuVEyYmjvYlZaeoTNNmfn/w159-h199/E-Cookbook+trio+May.jpg" width="159" /></a></div><br /><div style="text-align: right;"><b>I also finished my third e-recipe booklet, because I didn't have enough else to keep me busy. In truth they were the best mental/emotional balance to all the other things keeping me busy, and yes, they're available for purchase at my website! ---></b></div></i></span></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmX7Jc9Be5CZ0AsWEb2d1li_hEJJD8c0kfgDnyhoz6gIjBDrfhnXbJ4Laohwupwnvx1GzG_ezIoZbOH16HTKbtEf6vz2pJxpMj-Q-xmGI3zOyeIHoQE8v7BLNNyZXXcBRB93BsIGQEH0g/s960/Politics1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="960" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmX7Jc9Be5CZ0AsWEb2d1li_hEJJD8c0kfgDnyhoz6gIjBDrfhnXbJ4Laohwupwnvx1GzG_ezIoZbOH16HTKbtEf6vz2pJxpMj-Q-xmGI3zOyeIHoQE8v7BLNNyZXXcBRB93BsIGQEH0g/w190-h190/Politics1.jpg" width="190" /></a> <b style="color: #800180; font-style: italic; text-align: right;"><--- So much else has happened in this outrageous year outside of business challenges and pandemic worries - much needed attention and action following too many lives lost unnecessarily and as a result of decades of institutional racism. Brave souls out in the streets and a stirring of action that feels like it will go longer and deeper than the moment, and not a moment too soon. As we have been in an election year for the past several years, it also brings the conversation back to the importance of grass roots involvement in the legislative and judicial processes that make this country run, and how change may be made from the bottom up.</b></div><div><br /></div><div><b>June 25, 2020:</b> Fear is a self-fulfilling prophecy - I was afraid I'd go through half the year without writing the blog, and I was right! We're now allowed back into the studio to work, and we're working out how to open or partially open other parts of the business. Mom's house sold and the admin associated with that wrapped up just in time for me to start pondering studio life again. While my studio mate has been heading up a huge fundraising effort, and while it's been very well received, it's clear that we won't be 'out of the woods' anytime soon with the pandemic or with diminished work capability, and our fundraising will need to continue for the foreseeable future.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYH-qlBBsW5EbovQCo6ePIqKVAGsDbHc7BDvkXYCfU_vTZ-ZLOqRMHepkRQZ_S1rjyAbFZ9-np2Yr-cKr84m2ZbKEUEKJiePnTuQ_xCS1IUUICALbmPWzOCs_yZnXLtsPKJ0YTPEBdhIo/s1920/Voh+begins+April.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYH-qlBBsW5EbovQCo6ePIqKVAGsDbHc7BDvkXYCfU_vTZ-ZLOqRMHepkRQZ_S1rjyAbFZ9-np2Yr-cKr84m2ZbKEUEKJiePnTuQ_xCS1IUUICALbmPWzOCs_yZnXLtsPKJ0YTPEBdhIo/w200-h267/Voh+begins+April.jpg" width="200" /></a></div><br /><div style="text-align: center;"><b style="color: #800180; font-style: italic; text-align: right;">In March, Sarah Wells Rolland took on the daunting task of making 500 "Vessels of Hope", and her colossal effort sustained the studio during the months of closure, which in turn sustained my business, and I am deeply grateful for the sustenance of both! Pictured below is the Vessel of Hope that I purchased, a stunning representation of the tenacity and enduring faith you need to have as a small business owner and artist at any time, and even more so in these very strange times!</b></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LcO8uwXHSoCyWpwHSiTKO8cCt41UMISDVmtwmx0gNzb-ZBJI97XVkgJ6bM2W8xhKad6IYHiCRd78ObqjTCd7AYINeGJeOQnib8RvJNU9yJj7sBHuHkfQL6dHPk-WmovOif3NUUZQH7S2/s1800/LT+Voh+from+SWR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LcO8uwXHSoCyWpwHSiTKO8cCt41UMISDVmtwmx0gNzb-ZBJI97XVkgJ6bM2W8xhKad6IYHiCRd78ObqjTCd7AYINeGJeOQnib8RvJNU9yJj7sBHuHkfQL6dHPk-WmovOif3NUUZQH7S2/w207-h259/LT+Voh+from+SWR.jpg" width="207" /></a></div><b><div><b><br /></b></div>July and August:</b> We partially opened the studio, so even my feeble attempts at keeping up this thumbnail log have gone poorly- I can work again in my studio, and our gallery is allowing in two people at a time. We're requiring our advanced students to sign up for times to come in so we can moderate the number of people in the facility, and we're working on creating online classes while we re-vamp the classroom to accommodate in-person classes. First order of business is to finish the sessions that were <div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu4hQOy7zTUrB1w6YbAj5uchKTBKiw8Rkh4jKynyVh-QT15Qjmgk0bRw4_1_-F4cbEv1U8zgy6ctSNkCUCaqArOVQEFpkPn_jqAcGQeuVrLbTofI99D9-nNTLcg9HKAFKm6qrROLlyRoEx/s1440/Gallery+ReOpen+July.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="972" data-original-width="1440" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu4hQOy7zTUrB1w6YbAj5uchKTBKiw8Rkh4jKynyVh-QT15Qjmgk0bRw4_1_-F4cbEv1U8zgy6ctSNkCUCaqArOVQEFpkPn_jqAcGQeuVrLbTofI99D9-nNTLcg9HKAFKm6qrROLlyRoEx/w225-h152/Gallery+ReOpen+July.jpg" width="225" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHu2TFyabpLT2-C1Hf3RNytnUOC2qpIhlbKxb55loDemP1LMEy5TBTdDNzBXJXUffOrv0yD0cabcQyEo1S0IfArYodhyphenhyphendhtOVNyS4p8k3x0Q7uBFKZN82T1IFeoEIed2mMlxCaSromI2a/s1800/Back+in+studio+June.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHu2TFyabpLT2-C1Hf3RNytnUOC2qpIhlbKxb55loDemP1LMEy5TBTdDNzBXJXUffOrv0yD0cabcQyEo1S0IfArYodhyphenhyphendhtOVNyS4p8k3x0Q7uBFKZN82T1IFeoEIed2mMlxCaSromI2a/w159-h199/Back+in+studio+June.jpg" width="159" /></a></div>interrupted when we closed in March. The classes go well, and everyone seems really happy to be back, and everyone is following our safety guidelines well. At the end of August we re-designed the ISM studio, and now participants there will have their own work space, so the only shared areas are the sinks, slab roller, and glazing areas. Every day and every state announcement of mandates and guidelines ripples through as we continue to navigate how to sustain the business and maintain the health and safety of all involved. I am making work for the gallery, and have had some small commission inquiries, including finishing an order for one of my restaurant clients - each sale and each order is a sign of hope! <b style="color: #800180; font-style: italic; text-align: right;">(The energy and exhaustion associated with trying to establish a new normal are surprising - continuing to learn and adapt as we go, and keeping track of our own protocols and not dropping our guard around familiar places and people proves to be rather taxing!) </b></div><div><br /></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ15Juyo6g8nuECsmXQwdd-o0RWebwPDFh6UooiRJntvIvzBJ5mv8Ylom5T-m5h_WseFEtppn2YuzsMFau3nZteroopBbZvKmNnlevwRyPp2T1fEWZeS35gZXfaHcAUdV2M_1qJm2tUW1t/s1757/Live+Demos+May.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1757" data-original-width="1406" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ15Juyo6g8nuECsmXQwdd-o0RWebwPDFh6UooiRJntvIvzBJ5mv8Ylom5T-m5h_WseFEtppn2YuzsMFau3nZteroopBbZvKmNnlevwRyPp2T1fEWZeS35gZXfaHcAUdV2M_1qJm2tUW1t/w174-h218/Live+Demos+May.jpg" width="174" /></a></div>September</b>: I taught my first online zoom workshop - I'm told it went well, but I haven't watched it back yet. It was fun to be in a teaching mode again, and while I was afraid of filling an hour, I had to start editing myself at 1:40 to make sure we finished in under two hours. Better to run out of time than not be able to fill it, I guess. I have another in early October - I've gone from a less frantic pace to "remember when you had to do it all at once?" pace - while preparing for the workshop, I was also beginning to make my pots for 'chapter two' of our Vessels of Hope fundraiser. Sarah finished and sold all 500 of her pots, and it did sustain us while we were closed, but we're not out of the woods, yet. Clay sales have helped, but are down as folks are slowly getting back to work. Gallery sales are a fraction of what they would be at this time of year. I am extremely grateful that they have been enough to pay my studio rent and materials/firing fees since we've been back, although it's not enough to actually pay myself, but thankfully I have a trickle of unemployment to keep gas in the car and feed the cat. My focus is still on the studio sustainability, as without my studio, I can't do much! I can see how we can and will be working to increase our online offerings, and I'm looking at ways to augment my own ability to create online offerings and better take part in the new developments at The Village.</div><b style="color: #800180; font-style: italic; text-align: right;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXfShOayGSLNj_SeVnPQ0OUt6NVw7j9SGBgeLHXszsD5Sr6zrgdDlcxUrTyRPQsftVaMsBl36-szpmwuRShMTcK1k3UwFHEmWL85AKogFIJjItdq2F1CIfKVzwtOYl7r8FHyb8GDlnnrB/s960/early+voting+October.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXfShOayGSLNj_SeVnPQ0OUt6NVw7j9SGBgeLHXszsD5Sr6zrgdDlcxUrTyRPQsftVaMsBl36-szpmwuRShMTcK1k3UwFHEmWL85AKogFIJjItdq2F1CIfKVzwtOYl7r8FHyb8GDlnnrB/w174-h232/early+voting+October.jpg" width="174" /></a></div></b><b><i><span style="color: #800180;"><--- Got my early vote on with a lovely line of fellow citizens!</span></i></b><b style="color: #800180; font-style: italic; text-align: right;"><br /></b><div><br /></div><div><b>October/November</b>: Well I did glance past this page several times in October, but never landed. And now here we are in early November, awaiting the election results, which will likely take us into next week. Faith, Patience, and Grace. Mantra words for the present. Our gallery is open and now allowing up to six people at a time, and lovely people are coming in and buying pots! We're still working on getting our online presence boosted, as well as dedicating pots for the online shop. Classes are going on in person, and we're still building the online. I'm subbing an in-person class later this month - not returning to teaching, but filling in, and looking to design a couple more online classes, hopefully. I am looking forward to teaching a fun workshop on Zoom for a group of high school art students in Canada later this month - made all the more fun by the fact that their teacher is one of my lovely cousins! <b><i><span style="color: #800180;">(We had some unfortunate technical issues, but I was still able to tape a workshop for them, and their results were fabulous!)</span></i></b> It's motivating me to up my hand-building game, too, which is always a good thing. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBPijo5-xUNnHu8PWPErYejQwxsNh32xBzxPEBDikV3N-9aUVBkqQpssJewFqa2t44uPp9loVbqkXD4Z4tuZMhyphenhyphenmicponnUZySQi_pruurNiL17Kf4_c4b2o32kveslQCUGA9YzFWw8Ig/s1440/thanksgiving+zoom+November.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBPijo5-xUNnHu8PWPErYejQwxsNh32xBzxPEBDikV3N-9aUVBkqQpssJewFqa2t44uPp9loVbqkXD4Z4tuZMhyphenhyphenmicponnUZySQi_pruurNiL17Kf4_c4b2o32kveslQCUGA9YzFWw8Ig/w249-h249/thanksgiving+zoom+November.jpg" width="249" /></a></div><div style="text-align: right;"><b style="text-align: left;"><i><span style="color: #800180;">I had a lovely zoom-Thanksgiving dinner and game night with my god-family in Atlanta - lots of fun and laughter, and loads of leftovers!! ---></span></i></b></div></div><div style="text-align: right;"><b style="text-align: left;"><i><span style="color: #800180;"><br /></span></i></b></div><div>Holidays are looming, but I'm staying put - we will get to the other side of this pandemic, and then there can be much merriment and sharing of food and laughter in the same room. I'm down for that future party, and until then, will continue to do my part to keep myself and my peoples healthy and safe. And while I'll greatly miss my usual end of year celebrations with friends, I admit freely that I'll be happy to snug in at home for an actual staycation when we close the studio at the end of the year. It'll be a good time for recharging, reflection, and planning. <b><i><span style="color: #800180;"> (A great blessing at the end of November: I found out that I am a very grateful recipient of the North Carolina Arts Council Artist Support Grant.</span></i></b><b><i><span style="color: #800180;"> I'll use my grant to purchase and upgrade equipment for photographing work for online sales, and for live streaming and online teaching.)</span></i></b></div><div><br /></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgef3wjn4RaFKs_BPftKpjDMm7XQAo2LI0mBQ-LO1BijKBuo2CrpTNnQbuChKDbkMkL4qoYy8AYCNCTNRiJM3430zst5c5fiJK-n5qFIaBo5qee8X6IubAiZZjkJRPweRr43hlothNyWNPg/s1800/moth+dinnerware+November.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgef3wjn4RaFKs_BPftKpjDMm7XQAo2LI0mBQ-LO1BijKBuo2CrpTNnQbuChKDbkMkL4qoYy8AYCNCTNRiJM3430zst5c5fiJK-n5qFIaBo5qee8X6IubAiZZjkJRPweRr43hlothNyWNPg/w193-h241/moth+dinnerware+November.jpg" width="193" /></a></div></b><b><i><span style="color: #800180;"><--- One of my favorite projects this year was a beautiful dinnerware commission that allowed me to revisit decorations used in a restaurant commission that was finished at the beginning of the year. It was a wonderful reminder of the work I love to do - design with talented chefs and create beautiful canvases for their work. </span></i></b></div><div><b><span style="color: #800180;"><i><br /></i></span>December</b>: The year continues to end with more hope for things to come. The studios and gallery are ending with sales steady and classes filling for the new year, and As it looks like we'll be continuing some social distancing well into the new year. I will finish the year having delivered and shipped orders for wonderful clients, and with a nice list of new commissions to plan for the new year. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyo0fUPEkeKXFs2DFNWJDTHNndcEgBr4xC-3ZnOBlPK8M8ua9NfuVlxf_SNAdL2AJFAnI9KjvqHxAHdiMMfy2B5ckJTa3chBIDlq5KroS9CKVATK90Ei63BkY1barikvLkDEgaJm9bLqOE/s1440/Carving+spoons+November.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyo0fUPEkeKXFs2DFNWJDTHNndcEgBr4xC-3ZnOBlPK8M8ua9NfuVlxf_SNAdL2AJFAnI9KjvqHxAHdiMMfy2B5ckJTa3chBIDlq5KroS9CKVATK90Ei63BkY1barikvLkDEgaJm9bLqOE/w168-h168/Carving+spoons+November.jpg" width="168" /></a></div><div style="text-align: right;"><b><i><span style="color: #800180;">One of the things to come out of working from home: playing with designs and ideas that had before been just ideas and daydreams, like these carved spoons. Using the designs in my 'vincent series', I'm carving the backs and handles of various spoons and scoops. It's been the year-end art therapy project that will see a spot in the gallery next year!</span></i></b></div><div><br /></div><div>While sad I won't be having what has been a wonderful tradition of a year end visit from dear friends, Christmas toasts with the neighbors, pilgrimages to Mr. K's for books and Green Tea Sushi for dinner, I am looking forward to having some time to just be at home, put work aside for a week or two, and process the year passing and start looking ahead to what may be planned for 2021. </div><div><b style="color: #800180;"><i><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZ0aOb8cTz7JJo5vSofaI2nHFOHE5S2CtWn4zP5xGTLW-4Fthji1jm0H-YB4_4xYPba0i5-Sl9rScSK9fRIWpINq69JzP379MBh8lWCHYhrD7R_I3X_OXbDbXNkS89fW5CkSzjtehjLEY/s1542/Christmas+in+quarantine+December.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1542" data-original-width="1440" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZ0aOb8cTz7JJo5vSofaI2nHFOHE5S2CtWn4zP5xGTLW-4Fthji1jm0H-YB4_4xYPba0i5-Sl9rScSK9fRIWpINq69JzP379MBh8lWCHYhrD7R_I3X_OXbDbXNkS89fW5CkSzjtehjLEY/w177-h189/Christmas+in+quarantine+December.jpg" width="177" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i><span style="color: #800180; font-size: x-small;">Nick loves playing Santa!</span></i></b><b style="color: #800180; text-align: left;"><i> </i></b></td></tr></tbody></table></i></b></div><div><b style="color: #800180;"><i>So it turns out that I got to start my staycation almost a week early. I woke up coughing on Friday, </i></b><b style="color: #800180;"><i>December 18, and out of an abundance of caution, stayed home and made plans to get tested for Covid. My last gallery shift was scheduled for 12/23, and much year-end work to get pots photographed for the online shop and cleaning the studio was planned for the days ahead, but my caution proved prudent as my symptoms increased over the weekend and I got my positive diagnosis on the following Monday. I consider myself extremely fortunate that I seem to be having a mild case - it's been like a bad head cold for the most part, and as I close out the year and finally finish this year-long post, I am feeling almost on the other side, with just lingering symptoms and happily still some time for my staycation that won't be lost in a fog!</i></b></div><div><br /></div><div><b>January 1, 2021: </b> So that's the year in review, and a brief snapshot at that. I've kept other journals, and it still amazes me everything that's happened in the last 12 months. We're not out of the pandemic woods yet, but there is much hope on the horizon, and while I'm not one for resolutions at the new year, I will be taking time today to set some intentions. Happy New Year!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9xCMR0TtBnOhUBUkWVx3bT3sES2xs3zdoyGuceSP1qkSj8Gb23xadBaepNPWNZWJ7RtmKrtc9PKDaBAOEw83z8voTVcFG0DsmabtxujkuD_OeKyQiBFr9DtYmMBiksLumuNJVoKlDQJA/s1738/Happy+new+year.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1411" data-original-width="1738" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9xCMR0TtBnOhUBUkWVx3bT3sES2xs3zdoyGuceSP1qkSj8Gb23xadBaepNPWNZWJ7RtmKrtc9PKDaBAOEw83z8voTVcFG0DsmabtxujkuD_OeKyQiBFr9DtYmMBiksLumuNJVoKlDQJA/w272-h221/Happy+new+year.jpg" width="272" /></a></div><br /><div><br /></div><div><br /></div></div><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-11680983219928570492019-02-10T06:01:00.000-08:002019-02-10T06:01:00.357-08:00Winter Home Sale and other updates<span style="font-family: Trebuchet MS, sans-serif;">Greetings and salutations! It's been another long minute since I've written here, and the good news is that it's mostly because of being busy in the studio! So let's get right to it!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">When I make pieces for clients, even if I'm creating something based on a piece or pieces they see that I already do, I will make samples for them based on what they want or what we've designed together. I'll often also keep those samples - to show other potential clients, or to keep as a reference for replacements. And then there are the pieces I doodle around with when I'm in a production cycle - pieces I keep because I think they might become part of something else, or because I want to remember to develop them more (or maybe I just really like them!). And then there are the pieces that I make for a while, but then decide not to carry as a primary form any longer, or those pieces that are really lovely, but might have a little surface crack, or a separation at and attachment, or a slight warp - usually those get snapped up by friends and family, but sometimes it gets busy enough where even they don't find out about them!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhs_ODci7B4roaBFyqhHDF607BDwxZJ_EYmn0Uoq4qliX1Wka3nTORzlXzjmZYo2N_MpmDLhbRG6ZYtLwf6IZurmf1AMyM7bpYQuKqbPKyEek0nRK5Egrr0IOB7wn8RND7qKMqgvIVZf4W/s1600/IMG_1032.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1153" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhs_ODci7B4roaBFyqhHDF607BDwxZJ_EYmn0Uoq4qliX1Wka3nTORzlXzjmZYo2N_MpmDLhbRG6ZYtLwf6IZurmf1AMyM7bpYQuKqbPKyEek0nRK5Egrr0IOB7wn8RND7qKMqgvIVZf4W/s200/IMG_1032.jpg" width="143" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnv7oxnlcKlSCjz6vIbkgFZyweJhPlZNisYyUvjcUsmvD3HO-NRSLoc_jXxxSxH8adBF-vyDNmrDHpc2VHLyybHO5gYq39l3L8LufDMihqGqAckCHnjCjDuFcj9sgavahf5hD5EE8xvA5v/s1600/IMG_0922+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1580" data-original-width="1600" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnv7oxnlcKlSCjz6vIbkgFZyweJhPlZNisYyUvjcUsmvD3HO-NRSLoc_jXxxSxH8adBF-vyDNmrDHpc2VHLyybHO5gYq39l3L8LufDMihqGqAckCHnjCjDuFcj9sgavahf5hD5EE8xvA5v/s200/IMG_0922+2.jpg" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;">As I was in a post-holiday break cleaning fit earlier this year, I discovered I have a lot more of these pieces than I thought I had, and where I might just take some of these home and enjoy them myself, I also discovered I've done a good bit of that over the past year, so there really just wasn't room, but what to do with all of these lovely pots that just don't quite have a home? </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The answer: have a Winter Home Sale! Next Sunday, February 17, from 12-4, I'll be hosting at my home and hopefully finding new homes for all these lovelies.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGKCOQCVqBWESBkWcpA2A26jd89nIuHKTHab-jYXuwoLPziHEAgXM5rnUlqj3sN7Ur-kM4mc_wYy291irkAC-NAY8jfj2VFliobvNQ1RRzxwNrWPFUFXCIXhufeEG32IvK4oWcTZTEjWd/s1600/beads2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGKCOQCVqBWESBkWcpA2A26jd89nIuHKTHab-jYXuwoLPziHEAgXM5rnUlqj3sN7Ur-kM4mc_wYy291irkAC-NAY8jfj2VFliobvNQ1RRzxwNrWPFUFXCIXhufeEG32IvK4oWcTZTEjWd/s200/beads2.jpg" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;">Joining me will be my friend <b><i>Dawn Dalto</i></b>, who has made some beautiful ceramic creations in her day, but she also, in a former life, owned a bead shop. She has beads...LOTS of beads. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcdQH8F87RyK11wf_i-__7I6rq-81XEl6PdUuoPiI3TVECo9Im_AINdGDpHhjqahjMSM_VyrxBVWHD3NTVL4BIYu4c-pp2mfOhqcnauOMtvDtD4p0bki2KzYNraQfE9e1a_P1nROw3WDc/s1600/strands1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcdQH8F87RyK11wf_i-__7I6rq-81XEl6PdUuoPiI3TVECo9Im_AINdGDpHhjqahjMSM_VyrxBVWHD3NTVL4BIYu4c-pp2mfOhqcnauOMtvDtD4p0bki2KzYNraQfE9e1a_P1nROw3WDc/s200/strands1.jpg" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;">She's going to bring ALL of her beads and join me next Sunday at the Home Sale - glass beads, beads by the piece, beads by the strand, vintage beads, beads big enough for buttons and small enough for weaving. She has the beads!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9Aixcw9Ut1FicAkE0Jn2OXPACMQZ3obQlhVjwjUuvnfHEWinhHlGy5LaykW-AuH4i4r1_XYmixwgDKqa9bQZq_NaqvXIpCfv_i7BKD3UMvC-JbKzhyphenhyphenD9w8QQIp3dRFn0UHM9a3qZIOKe/s1600/loose+large3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9Aixcw9Ut1FicAkE0Jn2OXPACMQZ3obQlhVjwjUuvnfHEWinhHlGy5LaykW-AuH4i4r1_XYmixwgDKqa9bQZq_NaqvXIpCfv_i7BKD3UMvC-JbKzhyphenhyphenD9w8QQIp3dRFn0UHM9a3qZIOKe/s200/loose+large3.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheBrAwyQXa4yTiAk7kGm9FAoHXz4osJ5O9xzS2osTFE9VJSWWuSqhC1XfrTDe6leiRfWKGhOZN8Wm7k9uqbKTnqeuY83pXpObQbdN5eBBEBXD0FztwqkZXHWncbGLzBh7keM-49uRQUt9/s1600/strands6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheBrAwyQXa4yTiAk7kGm9FAoHXz4osJ5O9xzS2osTFE9VJSWWuSqhC1XfrTDe6leiRfWKGhOZN8Wm7k9uqbKTnqeuY83pXpObQbdN5eBBEBXD0FztwqkZXHWncbGLzBh7keM-49uRQUt9/s200/strands6.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So if you're in the neighborhood, drop by next Sunday between 12-4, enjoy some light refreshments and good conversation, and find great deals on beautiful pottery and beads! Here's a <b><i><a href="https://www.facebook.com/events/598769227249977/" target="_blank">LINK</a></i></b> to the Facebook event, and if you're not on FB, just send me a message for details.</span><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-37215642685982800132018-05-16T09:07:00.000-07:002018-05-16T19:52:14.914-07:00What's coming out of the kilns...<span style="font-family: "trebuchet ms" , sans-serif;">It's been busy busy in the studio this Spring, and that's just how we like it! Cranking out work for clients, developing new things for the gallery, and taking part in fun studio events. Here's a little visual re-cap, with fascinating descriptions and trivia tossed in:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhjqkfGzVAW86PHUNAGgpBsn6nw1h5nZjePum5u5hzy4bR6n1fhfWsi7zQ1Kr_DVKY2Z-lyZ28Cs61m6RQMh4p7n9ukVqPKB5lDkGu23P5uEUIkYl6djT7rFyVIeGXBAJbj7Dm6lUYJkQ/s1600/LTSheeples.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhjqkfGzVAW86PHUNAGgpBsn6nw1h5nZjePum5u5hzy4bR6n1fhfWsi7zQ1Kr_DVKY2Z-lyZ28Cs61m6RQMh4p7n9ukVqPKB5lDkGu23P5uEUIkYl6djT7rFyVIeGXBAJbj7Dm6lUYJkQ/s320/LTSheeples.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Introducing the "Chloe" line of Sheeples - ready to hold toothpicks,<br />Q-tips, matches, felting needles, hair pins, or even small air plants.<br />Solid versions are great for holding your ring or just cutely keeping you company!</i></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">At the end of March, I finally started getting caught up on production orders and the first fully developed 'sheeple' started coming out of the kiln. These cuties will have an official launch at the end of this month, with a give-away on my <b><i><a href="https://www.instagram.com/crazygreenstudios/" target="_blank">Instagram</a></i></b> page, so go give a follow if you'd like your chance to win!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBsuGSwYGveQz6McxjF4QVB-PchLRLnJmbRvXG1Hqu8X1i7IC8fTYKImKXVWiFXE1b0CQOdbiYGuXMTsulL3bAQYICZtvG7Axh3oHzWQu-WMURNUG9gjHSOGESe4OEi3vs2jp7gEwBeS9/s1600/IMG_0886.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBsuGSwYGveQz6McxjF4QVB-PchLRLnJmbRvXG1Hqu8X1i7IC8fTYKImKXVWiFXE1b0CQOdbiYGuXMTsulL3bAQYICZtvG7Axh3oHzWQu-WMURNUG9gjHSOGESe4OEi3vs2jp7gEwBeS9/s200/IMG_0886.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Bad Happy logos under <br />your burger!</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj997cEDB5lfZ7qFDAyNLbODtiSeL8vluBXcpouUyPRmXvmH8VU-paMgZaFEqtfqobgUOub8zIHIwLtq_l_gO9Xfi8WyrnQ0dMOAhKgFrzlr_CpnhGwBXT6-5KxsaH6fhe_4FAacbOfagc8/s1600/IMG_0888.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj997cEDB5lfZ7qFDAyNLbODtiSeL8vluBXcpouUyPRmXvmH8VU-paMgZaFEqtfqobgUOub8zIHIwLtq_l_gO9Xfi8WyrnQ0dMOAhKgFrzlr_CpnhGwBXT6-5KxsaH6fhe_4FAacbOfagc8/s200/IMG_0888.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for all the<br />
gravy love!</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">In April, I was thrilled to meet with Tom and Stephanie Kern to design service ware for their soon-to-open <b><i><a href="https://www.instagram.com/badhappypoutine/" target="_blank">Bad Happy Poutine Shop</a></i></b> in north Asheville. While a good bit of the order was in the April firing, more poutine pots and other pieces are being cranked out for the May firing and hopefully in time for the Grand Opening!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5xDXo5YYR9wThF2qpi8xPNFdHg-VYKkeeWeLUqiRTLUfFdZxCFRdevokJpzRWHpCp-ydDJnrVV7w5jFNEbaOyZkJhtDDD_BqRefXm3PeOhrAHrz2pbvuYRA6k-JG4vBmOjuRhPxhNDco/s1600/Clay+Club+Olympics.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5xDXo5YYR9wThF2qpi8xPNFdHg-VYKkeeWeLUqiRTLUfFdZxCFRdevokJpzRWHpCp-ydDJnrVV7w5jFNEbaOyZkJhtDDD_BqRefXm3PeOhrAHrz2pbvuYRA6k-JG4vBmOjuRhPxhNDco/s320/Clay+Club+Olympics.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Wonderful sponsors, killer assistance from TVP apprentices,<br />fun competitions, and a good time had by all!</i></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Now we're half way through May, and it's already been a crazy busy month! The Village Potters hosted NC Clay Club for the Clay Olympics, and I got to play Emcee as area potters competed for cash and prizes, and in the process made bowls for the Asheville Empty Bowls event later this fall that will help MANNA FoodBank create over 6,000 meals - well done potters, and thanks to all our sponsors. You can read a recap and list of winners at the <b><i><a href="http://ncclayclub.blogspot.com/" target="_blank">NC Clay Club Blog</a></i></b>.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxpcIYuAak-TfHyAJx7Bfx9m-KR_xv0pnQ8THOfmzOOopM8k4UhYvnn2L_LmMG5fbdDdPG9WfwxbTRQXtvDaIxWWZEYk7-pT3q6-CD_cCC5kNAuaqH83D4OTnmjqsVlo3wBCRb-S4NnM9/s1600/clay+olympics+blind.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxpcIYuAak-TfHyAJx7Bfx9m-KR_xv0pnQ8THOfmzOOopM8k4UhYvnn2L_LmMG5fbdDdPG9WfwxbTRQXtvDaIxWWZEYk7-pT3q6-CD_cCC5kNAuaqH83D4OTnmjqsVlo3wBCRb-S4NnM9/s1600/clay+olympics+blind.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Blindfolded Throwing competition with rapt audience!</i></td></tr>
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And just days after that, we had a weekend filled with the TVP Spring Open House on Saturday, celebrating our expansion and showcasing work in the Laguna Clays we carry - if you're interested in trying some, check out what we have at <b><i><a href="http://thevillagepotters.com/laguna-clays-at-the-village-potters/" target="_blank">The Village Potters</a></i></b> website or call Lindsey to learn more:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jkWteBL6royt0YT6lhZMKzrgzELPVNjBdlkp7oehTo0Kk87N5WipH_0k6I5NJvbNikG_0hHl25N-NIrj6QR1TEZ0vtEgKjVkWFg1KH5taM4o3AKat_0j8HdhZkqUttxksVtPTU6KGa77/s1600/IMG_0975.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jkWteBL6royt0YT6lhZMKzrgzELPVNjBdlkp7oehTo0Kk87N5WipH_0k6I5NJvbNikG_0hHl25N-NIrj6QR1TEZ0vtEgKjVkWFg1KH5taM4o3AKat_0j8HdhZkqUttxksVtPTU6KGa77/s320/IMG_0975.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>TVP Apprentice Julie Johnson with the killer<br />Laguna test tile board she made.</i></td></tr>
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And it also celebrated the opening of the new Village Potters' Tool Shop, carrying potter tools from MudTools, Kemper, and Dirty Girl (for now - more to come!):<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJKW3V7HrUAJyNHwXWQFnR5TTpEaUcAlAsVS4wUy1j21t9g2Q1nuI2U1iFaXklaeuP8D9SPAt3X4CXmucNTc8bf_cTSOXyb108DIZU8Mw3fE97MgznGmCUr9aAWPo6dgs1P1u_02RlDwi/s1600/IMG_0983.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJKW3V7HrUAJyNHwXWQFnR5TTpEaUcAlAsVS4wUy1j21t9g2Q1nuI2U1iFaXklaeuP8D9SPAt3X4CXmucNTc8bf_cTSOXyb108DIZU8Mw3fE97MgznGmCUr9aAWPo6dgs1P1u_02RlDwi/s320/IMG_0983.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The Village Potters' Tool Shop</i></td></tr>
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The Open House also saw the opening of the Emerging Artist Gallery, plus new work by all Resident Village Potters in the main galleries, including our two newest Resident Potters, Julia Mann and Christine Henry. So if you're in the area and you haven't been by recently, there are lots of reasons to check out The Village Potters!</div>
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As for me, I'm back in a new production cycle, finishing up some Bad Happy pots, filling other orders and talking with creative chefs about beautiful pots I can make for their own exquisite creations. Like these lovely dumpling/appetizer bowls, which were the starting point/inspiration for what became the poutine bowl for Bad Happy. If your signature dish needs a signature dish, get in touch!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8g1sEleiud7OqtpaOyi_wt0vx4H0nznabb5v_VT9uNq-R5N-KX3hhzudHR-KSJJYgoCkhZq6Aige07dZUwuMqPRsd9rxA08oFZ_bVr9kpXYyMwHEwGUemg7LLPbs3MaVMjdhF_ww8qa1q/s1600/_MG_0159-web.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8g1sEleiud7OqtpaOyi_wt0vx4H0nznabb5v_VT9uNq-R5N-KX3hhzudHR-KSJJYgoCkhZq6Aige07dZUwuMqPRsd9rxA08oFZ_bVr9kpXYyMwHEwGUemg7LLPbs3MaVMjdhF_ww8qa1q/s320/_MG_0159-web.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Dumpling/Appetizer Bowls. Also great to hold toppings<br />for a Dessert Bar, or a Taco Bar, or lime slices for a Tequila Bar....</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVoHUEfYA9ryK8M_aOLOoAfKPgKG4Z6Uy_-SJkeA4BfqaGLYe38s91HhFwyIDpkIsVZmwlZr3hpBXlUbCWhjZDjYEMwIyO3SkEbfP1fCRpP8RLxTYn_NumYqwlnaTBQrfH3nUFLkLam4G/s1600/_MG_0163-web.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVoHUEfYA9ryK8M_aOLOoAfKPgKG4Z6Uy_-SJkeA4BfqaGLYe38s91HhFwyIDpkIsVZmwlZr3hpBXlUbCWhjZDjYEMwIyO3SkEbfP1fCRpP8RLxTYn_NumYqwlnaTBQrfH3nUFLkLam4G/s320/_MG_0163-web.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>And if you need a larger serving platter, or some<br />individual sauce servers...</i></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i>Individual • Handmade • Design</i></b></span></div>
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<div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-73472852095433967442018-03-26T18:18:00.002-07:002018-03-26T18:19:56.185-07:00More about the Handmade, and always more Homemade!<span style="font-family: "trebuchet ms" , sans-serif;">If you've been following my work and musings at my Crazy Green Studios blog, welcome! I've merged my two blogs, for more efficient organization, and in hopes of having more frequent posts to share what's going on both in the studio and in the kitchen. If you're new to this blog, welcome! I'll be sharing everything from what's going on with Crazy Green Studios, new work in progress, events and activities at The Village Potters, and of course, recipes! So it'll be lots of homemade on lots of handmade, with a few extras tossed in to add flavor.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">And to get things kicked off, here's a quick image re-cap of some of what's been going on since my last post, with a quick recipe if you follow all the way to the end. Thanks for reading, and stay tuned for what's ahead!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43qa3jkwa80FQC6xYj4pu548mVN19Y0B1V_orQEoJIaZWltckiHhdUtg6dbVMlicJhEZ7UbOwSZBgYe8MhiPxClJ_UshQTLwUcImCwgXF_DPhKE5U_CM6kW1xGEPByiHWLVsKq0yihAQK/s1600/LT+Studio.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="780" data-original-width="780" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43qa3jkwa80FQC6xYj4pu548mVN19Y0B1V_orQEoJIaZWltckiHhdUtg6dbVMlicJhEZ7UbOwSZBgYe8MhiPxClJ_UshQTLwUcImCwgXF_DPhKE5U_CM6kW1xGEPByiHWLVsKq0yihAQK/s200/LT+Studio.jpg" width="200" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09RCKKGTBsOXbDsOoCd55_qpxc1IaLkjzIs7b3B9cSPf0WfmvLbnAFxH4SbAk3x_dxZcDD1CajThDBOgoB-0FuYOLSkE_xiz70rQq6rZW5dEz-eKKapKt4Yfo8o0l-vfIIv_koiYYyNoS/s1600/02TVP.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img alt="the village potters, asheville, nc, pottery, ceramics, clay center, pottery classes, gallery, teaching center" border="0" data-original-height="579" data-original-width="1190" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09RCKKGTBsOXbDsOoCd55_qpxc1IaLkjzIs7b3B9cSPf0WfmvLbnAFxH4SbAk3x_dxZcDD1CajThDBOgoB-0FuYOLSkE_xiz70rQq6rZW5dEz-eKKapKt4Yfo8o0l-vfIIv_koiYYyNoS/s200/02TVP.jpg" title="" width="200" /></span></a><span style="font-family: "trebuchet ms" , sans-serif;"><b><i><a href="http://www.thevillagepotters.com/" target="_blank">The Village Potters Clay Center</a></i></b> finished a 5,000 sq. ft. expansion, and among my favorite new features is the new Resident Potter Studios with windows!! If you're in the area or plan to be, mark your calendar for our Spring Open House on Saturday, May 12, 2018 and see the new space!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Because <b><i>The Village Potters Clay Center</i></b> offers clays from Laguna, Miller, and Axner (and just announced and coming soon: Standard Clays!), I've been able to test some new clay bodies. I'm really liking this dark stoneware, both for the possibilities in my wax resist work for the gallery, and for new and exciting options for my wholesale restaurant and food professional clients. If you want to see more ongoing studio work in progress, follow my <b><i><a href="https://www.instagram.com/crazygreenstudios/" target="_blank">Crazy Green Studios Instagram</a></i></b> page.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zF0RZr3t1fgI96W9psHOhpQSWXqFxGRsJublgiZMV4U0IUalNh9GDn-YlpnxxyZTrLD4RwqFHoQuUvq3kazoDrq-NfIk7OYSUzTsFQDWlXqiJEMT1zpkBzUz-DwaRrDqqfYbWFGV16wu/s1600/IMG_0454.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1199" data-original-width="1600" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zF0RZr3t1fgI96W9psHOhpQSWXqFxGRsJublgiZMV4U0IUalNh9GDn-YlpnxxyZTrLD4RwqFHoQuUvq3kazoDrq-NfIk7OYSUzTsFQDWlXqiJEMT1zpkBzUz-DwaRrDqqfYbWFGV16wu/s200/IMG_0454.JPG" width="200" /></span></a></div>
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<span style="font-family: "trebuchet ms", sans-serif;">I got some cute new glasses!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">New client <b><i><a href="https://www.rusticgrapeavl.com/" target="_blank">The Rustic Grape</a></i></b> opened, serving their</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I designed with the owners.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncLPQZn2S8svOuQSBEIJLbjKsC3pWldCHlJSo66fJzeW0LHePkd46KDY_F0fwSV6-XGtFXRGotoW9ftXTGY4wlwyIqnjXPCKoBKDtgRDywosZztClpj_ZViGuRYCp0wCUw0eeWqbMrhw6/s1600/IMG_0464.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="758" data-original-width="1136" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncLPQZn2S8svOuQSBEIJLbjKsC3pWldCHlJSo66fJzeW0LHePkd46KDY_F0fwSV6-XGtFXRGotoW9ftXTGY4wlwyIqnjXPCKoBKDtgRDywosZztClpj_ZViGuRYCp0wCUw0eeWqbMrhw6/s200/IMG_0464.JPG" width="200" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">My "XO" mugs have been very popular this Spring, and nothing makes me happier than spreading love through pottery! This lovely image is from photographer & videographer <b><i><a href="https://www.studiomisha.com/home-1" target="_blank">Studio Misha</a></i></b> from a styled wedding shoot.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I volunteered to register voters at the March for Our Lives event in Asheville, and was inspired by the turn out, and the spirit and passion from young voices who are engaged, informed, and ready to make things happen. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">And of course I've been cooking. Starting off the year with #cook90 was a lot of fun, and inspired me to keep larder items on hand for more spontaneous cooking, even on busy days. One of my favorite winter go-to meals has been some version of Shrimp & Grits. In this version, I made a batch of East Fork Farm Grits (follow the recipe on the bag), and topped them with a slightly altered version of Gambas al Ajillo (recipe as I remember is below), and a 6-minute egg. The yolk made a great sauce with the shrimp and grits, and on a chilly Spring night it's pure comfort!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Gambas al Ajillo (Garlic Shrimp)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 TBSP olive oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">9 shrimp, peeled & deveined</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Heat oil in a cast iron pan on med/hi heat - let it get hot, but not smoking hot. Add the garlic and cook until nicely browned (keep stirring so it doesn't burn). Toss in the shrimp and dried chile pepper, and stir constantly until the shrimp are cooked (about 2 minutes). Add a nice splash of fire whiskey (usually brandy is called for, but this is what I had) and the dried parsley and and a nice pinch of salt - stir/toss it another minute. The liquid will cook down, and the parsley will soften and coat the shrimp. </span></div>
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<div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-39258645741578679002018-01-18T16:19:00.003-08:002018-01-18T16:19:29.507-08:00Snow/Iced-In: The Curry Edition<span style="font-family: Trebuchet MS, sans-serif;">We're a little more than half way through January, and we've already had two snow or ice "events" that have slowed down life as we know it. This week, the forecast of snow was for Tuesday night into Wednesday. Wednesday is my gallery day, and when I can, I like to cook in our studio kitchen for myself and my studio mates (with hopefully enough for anyone else who might be around). So I had already planned on a curry, and in fact a version of this very curry, which I had developed last fall when I was cooking for all the lovely people at Sandbridge. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Curry first day, with Rosetta's Peanut Butter Tofu</td></tr>
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<span style="font-family: "Trebuchet MS", sans-serif;">I had been making a curry for "Thai Tuesday" for the past couple of years, and they were good, but I was continually tweaking. I ran across a recipe for a red curry in the New York Times (I'd link it, but I can't remember which one it was), and that became the inspiration for this version. If you've followed any of the recipes I share here, you know that I occasionally like to follow a recipe as written, but usually use it as a guide. So images of what I actually made this week that I'm posting here may not match up exactly to the recipe as written. Perhaps I should start always adding one more ingredient: Variation. I'd say follow the recipe for the seasoning aspects, but then use what you have/love for the vegetables. And add protein, if you want. You'll see I did a couple of versions myself.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Veg Prep: I'm kind of a nerd with 'mis-en-place', <br />and hey, I have the bowls!</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Now back to our story - I was planning to prep all my veg and have some mixed together and ready to transport to the studio to make the gallery smell all kinds of good. And then the weather that was forecast actually happened! I was home, snugly iced into my little neighborhood with a kitchen full of yummy ingredients waiting to become a seriously sexy curry.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsiN9Tb5JBXE4DeImaLAnn6ju6UGEIKHrR_lVTq1fMTKd2tYvKlOZ_WYlFuIbRKdsx7IyQLspG8Ji4x2i85elAUBo5QbZrPdUzt-iyobTTGL5Gt5Wofbbz9R7GVKukG_BODoN6fK8OGzhh/s1600/0117180944-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1174" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsiN9Tb5JBXE4DeImaLAnn6ju6UGEIKHrR_lVTq1fMTKd2tYvKlOZ_WYlFuIbRKdsx7IyQLspG8Ji4x2i85elAUBo5QbZrPdUzt-iyobTTGL5Gt5Wofbbz9R7GVKukG_BODoN6fK8OGzhh/s320/0117180944-1.jpg" width="234" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whenever someone questions why I have some<br />random thing in the pantry, I answer 'for times like this!'</td></tr>
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<span style="font-family: "Trebuchet MS", sans-serif;">Variation is often motivated by taste, but sometimes it's also a way to adapt to the unforeseen. In this case, I found out only after the weather started that I was out of curry paste. Happily, I have a habit of stocking up on interesting things at <b><i><a href="http://hopeyandcompany.com/" target="_blank">Hopey & Co.</a></i></b>, in case I find myself in a situation where I can try something new, or use parts in other recipes. I had tried <b><i><a href="http://www.marionskitchen.com/meal-kits-thai-red-curry" target="_blank">Marion's Kitchen Thai Red Curry Kit</a></i></b> before, and it's really very tasty. More important, it contains a pouch of delicious red curry paste, a pouch of dried basil and chiles, and even bamboo shoots (along with coconut milk, which I had plenty of, so I used the pouch to make my morning porridge bowl). So if you're in a rush, grab one of these - adapt it, too, if you like, and you'll have a quicker curry (although my favorite 'quick curry' is still to plotz a tub of <b><i><a href="https://www.rootshummus.com/hummus/thai-coconut-curry-hummus/" target="_blank">Roots Thai Coconut Curry Hummus</a></i></b> into my curry broth and blend it with an immersion blender). </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBu6k2UOEoJBrJDqxTN0ce3ToZ3NoLBNYP7n3NmU1TXjfzGoo6OCTnL-pctnadNoMRUN0PU4kK_b4QP6MveLV4o99Ind0CdqFZwgYgyQhtsM593FVQm8tUdrGLZwCfsww8ZH25yaQY4Yn/s1600/0117180943a-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1264" data-original-width="1600" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBu6k2UOEoJBrJDqxTN0ce3ToZ3NoLBNYP7n3NmU1TXjfzGoo6OCTnL-pctnadNoMRUN0PU4kK_b4QP6MveLV4o99Ind0CdqFZwgYgyQhtsM593FVQm8tUdrGLZwCfsww8ZH25yaQY4Yn/s320/0117180943a-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The recipe is a guideline - use what you have on hand.</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Ok, seriously back to the recipe now - for the snow/ice day version, I used veg I had on hand, using up the last of a few things, so there are more and different components in what I made than what the recipe says. That's variation - the sauces and the process are the same.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The key to this recipe is to prepare the various parts in advance, and then put them together as ordered. This will give you much better flavors than dumping it all into one pot. </span><span style="font-family: "Trebuchet MS", sans-serif;">It may seem tedious, if you're used to more streamlined recipes, but if you have the time, it's totally worth it. Cut up all your veg, prep your sauces, then it's just assembly and simmering!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I had my first bowl of warming, spicy curry with some <b><i><a href="https://www.rosettaskitchen.com/about-rosettas-kitchen-asheville-nc/" target="_blank">Rosetta's Peanut Butter Tofu</a></i></b> that I roasted up from my freezer stash. My intention was to take the leftovers to the studio, and for that I roasted up some chicken thighs (marinated 1 hour in olive oil, lime juice, salt, and pepper - roast at 375), but the cold stayed, which means the ice stayed, which means most everyone stayed home. So tonight I'm having the roasted chicken version, and tomorrow I'll take the rest to the studio - having an extra day to meld flavors, and spice (I left the chiles in the soup!) will make this even better on day three!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So here, after all that, is the recipe*!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">*This recipe was first printed in the <b><i><a href="http://www.sandbridgedulcimer.com/" target="_blank">Sandbridge Calendar</a></i></b>.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Vegetable Panang Curry</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 can coconut creme (this is simply creamed coconut - no added anything!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 can coconut milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup vegetable stock or broth</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tsp. tamari sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tsp. maple sugar (or brown)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 TBSP. red curry paste (use your favorite, but if you're making it vegan, use a paste that doesn't have fish sauce - Maesri Panang Curry Paste is very good!)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup diced onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup thinly sliced fennel bulb</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup sliced zucchini (cut in half length wise first)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup diced sweet potato</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 can bamboo shoots, drained</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 can baby corn (or kernels from one cob of corn)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup green beans, trimmed and cut in half</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lime</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 large basil leaves, thinly sliced (chiffonade)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Utensils:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 large soup/stock pot</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 large bowl</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 small-medium bowls (2 cup capacity)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Open the can of coconut creme - there will be a really thick layer on top (you can refrigerate the day before if you want to be sure of separation). Spoon that layer out into the stock pot. Pour the rest into one of the smaller bowls. To that, add the can of coconut milk, stirring well to combine.</span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXMkD3xpnNd7vGmJqLrVszLW6LuPZk1PN70w7zCcGg0ATrbI3fyAGYBwNCr_Arg8L7DooMY8sy92JCSkQiM0LHzytZog8i6PoyCi0QUQylHmtWWLF8PakQqud5ifJNfLOhOPf8c4ZqiC-/s1600/0117181112a-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1008" data-original-width="1600" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXMkD3xpnNd7vGmJqLrVszLW6LuPZk1PN70w7zCcGg0ATrbI3fyAGYBwNCr_Arg8L7DooMY8sy92JCSkQiM0LHzytZog8i6PoyCi0QUQylHmtWWLF8PakQqud5ifJNfLOhOPf8c4ZqiC-/s320/0117181112a-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Broth/Tamari mix on the left, Coconut Milk on the right</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">In the other small bowl, combine the stock/broth, tamari sauce, and sugar. Stir or whisk until the sugar is dissolved or mixed thoroughly.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">As you prep the vegetables, place them in the large bowl - all together.</span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG5ZOTIA7dZ-d-r1olqitDaC5yM5s-VTnd7qcpbjhPjPL3IznhHy9nDrgtenimmB2g7aEeH-hDTGL0XWAxairNXD7XlgzdMoZSR0v6VEiUhXyhRq4NjJhTQt4AMuPTM1y3j05ZBJk3M645/s1600/0117181247.mp4" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG5ZOTIA7dZ-d-r1olqitDaC5yM5s-VTnd7qcpbjhPjPL3IznhHy9nDrgtenimmB2g7aEeH-hDTGL0XWAxairNXD7XlgzdMoZSR0v6VEiUhXyhRq4NjJhTQt4AMuPTM1y3j05ZBJk3M645/s320/0117181247.mp4" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Stir the curry paste into simmering coconut creme<br />(this is a still of a video I posted in an <b><i><a href="https://www.instagram.com/homemadetastesbetteronhandmade/" target="_blank">Instagram</a></i></b> Story).</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, back at the stock pot: heat the pot over medium-high heat until the coconut creme bubbles. Add the curry paste (you thought I forgot, didn't you?!), stir to combine and lower the heat to medium-low. Stir constantly for about three minutes.</span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zSOfv17Z-_rQhxxFU2sP2U2fr1HyhB8Y7JdGHobNY_4MzYYkzlec1fkFu_u2K1wGCxlrg0ER_HScWNFz28B6CnhgjsMlyBSEtBYEWp6IChW_3U-0wzfv8aRq1RE981Hi0PfLjNgZqLAd/s1600/0117181251a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zSOfv17Z-_rQhxxFU2sP2U2fr1HyhB8Y7JdGHobNY_4MzYYkzlec1fkFu_u2K1wGCxlrg0ER_HScWNFz28B6CnhgjsMlyBSEtBYEWp6IChW_3U-0wzfv8aRq1RE981Hi0PfLjNgZqLAd/s320/0117181251a.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Curry-Coated Vegetables, ready for the coconut milk.</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Dump in all the vegetables and stir to coat them all in the curry paste. Cover and cook for about 2-3 minutes, or until they're all heated throughout. Add in the coconut milk, and bring it all to a boil. Then reduce the heat to a simmer, and cook uncovered until the veggies are tender (but not squishy soft, unless that's how you like them) - about 10 minutes. Add the tamari mix, a generous squeeze of lime, and half the basil. Stir to combine, and add water if you think it's still too thick. Bring it all back to a simmer for another five minutes. Sprinkle the remaining basil on the top if serving family style, or on individual portions.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb91W9xrivPBiQ6ZxKO5ASjiKvcSEKrI9ncS1jf3cNF0x-XoNbSPKJ0Ar3F3Xa84Fd_NwZOM4wnIOqWAG_86qSxV0fw8uEzIoJ20b0lMZpBuYtHGnTmba_n4C_bT2qzbp0qi4gFLy8orCf/s1600/0118181751a-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1529" data-original-width="1600" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb91W9xrivPBiQ6ZxKO5ASjiKvcSEKrI9ncS1jf3cNF0x-XoNbSPKJ0Ar3F3Xa84Fd_NwZOM4wnIOqWAG_86qSxV0fw8uEzIoJ20b0lMZpBuYtHGnTmba_n4C_bT2qzbp0qi4gFLy8orCf/s320/0118181751a-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leftovers, with more developed flavors, deeper spice.<br />This time served over bean thread noodles.</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">You can serve this as is, as a soup, or over rice or rice noodles, zoodles, or spaghetti squash. You can also add protein, like roasted chicken, baked tofu, or any other leftover or separately cooked proteins. Add them when you add the tamari, and heat throughout. This has a nice, warming spice to it, but if you're serving serious spice-heads, you might want some additional chile sauce or oil on the side. </span><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-20728213890715746882018-01-09T09:51:00.000-08:002018-01-09T18:34:18.255-08:00Granola: The Inn, my Grandma, and the Sugar Plum Epiphany<span style="font-family: "trebuchet ms" , sans-serif;">Years ago I worked at an <b><i><a href="http://www.swannhouse.com/" target="_blank">Inn</a></i></b> in Washington, DC, and got to play host in a lovely Victorian, and in the kitchen I got to develop all sorts of fun recipes for tea time baked goods and weekend breakfasts. It's basically having company for a living, and I loved it. It came at the same time I was transitioning to more time in the pottery studio, and I eventually found myself at a place where I had to choose between my two more or less full-time jobs. I chose the studio, but I loved my time at the Inn, and the memories and experiences still influence me today. And in this case, I really mean <b>today</b>. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFHaZn0hjjU49d-jzyigGgUHVyODdv7mfN5zgzyK1Mvk_Ggq-OL8C4NGsu3nIYHL8oNUsCQblv2f7GBac6AkUE70v8-E7yXyoagS45YwAYz1wVHeKKE6Pz45aOHmTck1UwlYbtCpTRejp/s1600/thumbnail-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1048" data-original-width="1080" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFHaZn0hjjU49d-jzyigGgUHVyODdv7mfN5zgzyK1Mvk_Ggq-OL8C4NGsu3nIYHL8oNUsCQblv2f7GBac6AkUE70v8-E7yXyoagS45YwAYz1wVHeKKE6Pz45aOHmTck1UwlYbtCpTRejp/s320/thumbnail-3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sweet, toasty oats!</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Today I made some granola as a part of my <b><i><a href="https://www.instagram.com/homemadetastesbetteronhandmade/" target="_blank">#cook90</a></i></b> fun, and I always harken back to the Inn and their very popular </span><i style="font-family: "Trebuchet MS", sans-serif; font-weight: bold;"><a href="https://www.bedandbreakfast.com/ListingRecipes.aspx?inn=600218&recipe=2467" target="_blank">Swann House Granola</a></i><span style="font-family: "trebuchet ms" , sans-serif;"> in some form when I make my own granola, as it uses mostly fruit for sweeteners and is oil-free. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXboEzDTaEwTHijIqecEyvfdYZeDhF8-5BlJRbAFJoI1KXZ-9j-o9pKXcpXxUWaHjxG5-pQTNimrXSPz86VENwBUTt9y8gVt1JLbnqicJo7ndhI-TIJSQ6Zt4ebT1EGP6yKrluacMq7kh/s1600/thumbnail-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1084" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXboEzDTaEwTHijIqecEyvfdYZeDhF8-5BlJRbAFJoI1KXZ-9j-o9pKXcpXxUWaHjxG5-pQTNimrXSPz86VENwBUTt9y8gVt1JLbnqicJo7ndhI-TIJSQ6Zt4ebT1EGP6yKrluacMq7kh/s320/thumbnail-8.jpg" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No added oil or overly refined sugars, just a lot of good, natural sweetness!</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">There's also influence from my grandmother, and the date pinwheels that were and still are my all time favorite cookie. By cooking down the dates, bananas and spices (like in the pinwheel recipe), the oats are easily coated, and I don't have to clean out a food processor. Win-win.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5z4U-hjtljUm4HQ2C5gUURfoHZcQ5Py1KVHWTP_JRzWRZy7mZT1A9baSG8SeKCfaEsDsy5U611H16PHJmbIgvEabK4_MOUuIFzBYRL8dB2LAkj-A7dkP0PhZPtqYbDx0PFQdAJVjIcRoD/s1600/thumbnail-7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1164" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5z4U-hjtljUm4HQ2C5gUURfoHZcQ5Py1KVHWTP_JRzWRZy7mZT1A9baSG8SeKCfaEsDsy5U611H16PHJmbIgvEabK4_MOUuIFzBYRL8dB2LAkj-A7dkP0PhZPtqYbDx0PFQdAJVjIcRoD/s320/thumbnail-7.jpg" width="296" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook down the fruit until you can blend it into a smooth sauce.</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">My Sugar Plum Epiphany came when I realized I still had extra ingredients from making Sugar Plums, and they are perfect ingredients for granola, and this maybe my favorite batch yet. Shout out to the great bulk food offerings at my local <b><i><a href="http://www.frenchbroadfood.coop/" target="_blank">Co-op</a></i></b> and <b><i><a href="http://hopeyandcompany.com/" target="_blank">Hopey & Co.</a></i></b>, where I always find the best bits. And only <b><i><a href="https://www.frenchbroadchocolates.com/collections/gifts/products/cacao-nibs-nicaragua" target="_blank">one place</a></i></b> for my nibs, and there will always be nibs!</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVO7uIEpVc3YpbDePhDXqNDrPrwjY2U1Or_MYdk7_4aBv-CVS-EyEhYnzbNpMQe-Ke3-Aiyh-eJxC-zd8DNMJExlJubIvjSYPN1g10MuwogiYRuoDmj5rsPdqbMYsQKC8EspHGL3dYsZ0-/s1600/thumbnail-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1053" data-original-width="1080" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVO7uIEpVc3YpbDePhDXqNDrPrwjY2U1Or_MYdk7_4aBv-CVS-EyEhYnzbNpMQe-Ke3-Aiyh-eJxC-zd8DNMJExlJubIvjSYPN1g10MuwogiYRuoDmj5rsPdqbMYsQKC8EspHGL3dYsZ0-/s320/thumbnail-6.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small condiment bowls (nom-nom bowls) <br />
are perfect for lining up ingredients. </td></tr>
</tbody></table>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">And so I offer my recipe for </span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: "trebuchet ms" , sans-serif;">Sugar Plum Granola</span></b></div>
<div>
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">3/4 cup dates, loosely chopped</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">2 very ripe bananas, cut into chunks</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup maple sugar (or syrup)</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp. vanilla</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp. cinnamon</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp. ground ginger</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup water</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">4 cups oats</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup cacao nibs</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup roasted, salted sunflower seeds</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup candied ginger chopped</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup dried cherries, chopped</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup walnuts, chopped</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Place dates, bananas, maple sugar, vanilla, cinnamon, ginger, and water in a sauce pan and bring to a simmer. Cook for 10 minutes, or until everything is very mashable. Use an immersion blender to blend everything into a thick paste. Remove from heat and cool.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Place oats in a large bowl and cover with the banana date mixture. You can use a wooden spoon, but I suggest you dampen your hands and get in there and make sure the oats are evenly coated with the mixture.** </span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Lay the granola out on parchment lined baking sheets - if you like clumps in your granola, leave clumps, or separate them out for more individual crunch.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Bake for 90 minutes in a 250 oven, stirring up the granola every 30 minutes, or until it's nicely browned and toasted.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">When it's cooled, mix together with the dried fruits and nuts.</span></div>
</div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7xHF2rLS5JlLz_Ym4Z0XJ5ky4GCNnudFo9GZMiG86NuIyBJKVPqxZIQNBWAGO5hyphenhyphen0e7j1dioa5NQIh-iFhdHfch7l2XuVhn8YQcd8_2muPjX2rIqBU7Km463EYLhfrpZ5s4ansACu2PW/s1600/thumbnail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1482" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7xHF2rLS5JlLz_Ym4Z0XJ5ky4GCNnudFo9GZMiG86NuIyBJKVPqxZIQNBWAGO5hyphenhyphen0e7j1dioa5NQIh-iFhdHfch7l2XuVhn8YQcd8_2muPjX2rIqBU7Km463EYLhfrpZ5s4ansACu2PW/s400/thumbnail.jpg" width="291" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar Plum Granola. And because I know you'll ask,<br />
the beautiful slotted spatula is made by <b><i><a href="https://www.etsy.com/shop/arroyosecowoodcraft" target="_blank">Arroyo Seco Woodcraft</a></i></b></td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<br /></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">And...</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3Nrg986e6dtdhEx9nPc8_dl5XYqzI4c1cm_C9TPaqV9MLnFXq-6jycVA8CXyC_ZXRfNYaSSh6C1VOUDwjvZYDG5QiOJk5V4sTM8vse7Lf_qvwZgBf-7vfklOWxQTADtDQa5Jkmb-dht-/s1600/thumbnail-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1522" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3Nrg986e6dtdhEx9nPc8_dl5XYqzI4c1cm_C9TPaqV9MLnFXq-6jycVA8CXyC_ZXRfNYaSSh6C1VOUDwjvZYDG5QiOJk5V4sTM8vse7Lf_qvwZgBf-7vfklOWxQTADtDQa5Jkmb-dht-/s320/thumbnail-4.jpg" width="227" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">**Save out a scoop of the coated oats, before toasting, <br />
for a nice addition to a morning smoothie!</td></tr>
</tbody></table>
<div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-39740904044560812202018-01-01T15:21:00.000-08:002018-01-01T15:21:56.416-08:00Winter Musings, Cassoulet, and Plan B<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">The winter chill makes me want to make and eat stews.
Every part of the process is a winter wonderland for me, from planning a stew based on winter produce and local meats at the market, to the
meditative process of cutting up root vegetables and aromatics, to the
deliriously sexy aromas that waft as meats brown, flavors meld in a simmering
pot, and time and heat turn earlier efforts into a stew-y ambrosia. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">So it's no surprise that I’ve had in mind the idea of a cassoulet. If you’re not familiar, it’s a
French stew of white beans and meat. Of course there are as many variations as there
are cooks and families who pass around recipes. I don’t have a handed-down
recipe, but I have a trove of resources in many treasured cookbooks and memories of versions made in the past with and for friends. That little inkling in the back of my mind met perfect inspiration in my annual pilgrimage to <b><i><a href="http://mrksusedbooks.com/" target="_blank">Mr. K's Bookstore</a></i></b>. Every Christmas, dear framily comes to Asheville, and among many
traditions (light show, Chocolate Lounge, playing games into the night…), I
think the most loved is breakfast at <b><i><a href="https://www.jscafeteria.com/" target="_blank">J&S Cafeteria</a></i></b> followed by a leisurely
hang out at Mr. K’s Bookstore, conveniently located next door.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrELwm20xGllPluZ5Vzb9ZJlsH72UCk61pqn723phoz1ooNYNEVyBaVFEH2boW-YviEtH8ZWTIYIsQNHG4V2acjBfFX4tkbe6PrOq0sE3JvnSGpOOw_RMqhGHTI2DyJIYwlGevO3eq3L9/s1600/Hallelujah+Welcome+Table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade tastes better on handmade, crazy green studios, winter reading, winter stews, #cook90, cassoulet, maya angelou, plan b" border="0" data-original-height="1600" data-original-width="1255" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrELwm20xGllPluZ5Vzb9ZJlsH72UCk61pqn723phoz1ooNYNEVyBaVFEH2boW-YviEtH8ZWTIYIsQNHG4V2acjBfFX4tkbe6PrOq0sE3JvnSGpOOw_RMqhGHTI2DyJIYwlGevO3eq3L9/s320/Hallelujah+Welcome+Table.jpg" title="" width="251" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sometimes it’s just one little thing that brings a book home,
and I need only see the title to know it will end up on my shelf. </span><span style="font-family: Trebuchet MS, sans-serif; font-size: 12pt;">When I first found <b><i>“<a href="http://www.malaprops.com/book/9780812974850" target="_blank">Hallelujah! The Welcome Table</a>”,</i></b> by
Maya Angelou, I thought it was mis-placed in the cookbook section,
until I read the rest of the cover to find <i>“A lifetime of memories with recipes”</i>
below the title. A book of stories by a master story-teller, with recipes? </span><span style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;"> Sold. And then, leafing through, I found what would be my first recipe and perhaps the real reason to buy the book: so I might attempt to make the Cassoulet that Maya Angelou made for M.F.K. Fisher (as one does).</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;"><b>And now, Plan B:</b></span></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQr15TSvnBRWzdWOVL95ifK2Lj2BYd8q_YL0Iwfy1mjpxoZ-6VzYuZRvAn6TzWg3aADM373rLxKetO77eJ4FEbWeM_oF3MgxIVo9As9ZNwK6Iom7ZXwDMqRgVmia8aS3b_MjSAbZ4vCq3/s1600/cassoulet+recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="homemade tastes better on handmade, crazy green studios, winter reading, winter stews, #cook90, cassoulet, maya angelou, plan b" border="0" data-original-height="1600" data-original-width="1228" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQr15TSvnBRWzdWOVL95ifK2Lj2BYd8q_YL0Iwfy1mjpxoZ-6VzYuZRvAn6TzWg3aADM373rLxKetO77eJ4FEbWeM_oF3MgxIVo9As9ZNwK6Iom7ZXwDMqRgVmia8aS3b_MjSAbZ4vCq3/s320/cassoulet+recipe.jpg" title="" width="245" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making ingredient and amount notes.</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Even when I plan to follow a recipe to the letter, I always seem to alter it in some way. Sometimes out of necessity, sometimes out of taste habit. I do love to try recipes as written, to see if I can get that intended/described result, but I also see most recipes (excluding pastries and those other baking recipes that require more adherence to measurements) as guidelines, and I approach them as such.</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">I think if I had not been planning for a lazy day off of cooking, I'd try her recipe as written, and I plan to do that another time, but I love slow roasting meats, and usually turn those leftovers into a stew, so I knew that I would be taking one major step that differed from her recipe. So while I may take a few detours, I would use her recipe as my guide to reach the same destination. I had planned to use her ingredients as my guide as well. I had a good bit of what she listed in my larder and freezer, so I really only wanted to pick up a few things. Unfortunately, I left my last minute shopping to...the last minute. And the last minute was thwarted by an unexpected sleet storm that sent me home from the studio early, but not early enough to avoid the black-ice-laden roads, so rather than create an epic adventure to the grocery that more likely have me stranded on the road instead of home planning a tasty stew, I made my way home. Slowly. And today, I'm actually getting to do something else I love, and that's 'punt'. I have my guideline recipe, I have a variety of ingredients, and I have all day to play in the kitchen. In jammies. Oh glorious day off, what a great way to start the year!</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;">So as to my recipe - not really providing a recipe here of my day's puttering about, as it's an accumulation of many things, and well I just forgot to take measurements and notes once I got things going (did I mention - day off?). But if you've been reading this far (Happy New Year, and thanks!), I will give you a bit of an overview on the 'parts' of what I did. I'm also taking part in the <b><i><a href="https://www.instagram.com/p/BdaZajxl1ae/?taken-by=homemadetastesbetteronhandmade" target="_blank">#cook90 challenge</a></i></b>, so everything done was done with future meals in mind, as well. </span></div>
<div class="MsoNormal">
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Cassoulet, the Players:</b></span></div>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 5"/>
<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Closing"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
UnhideWhenUsed="true" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 9"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
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<o:p><span style="font-family: Trebuchet MS, sans-serif;"><b>The Lamb:</b></span></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;">Remaining lamb shank, ready to<br />become other dishes.</td></tr>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;">1.9# lamb shank, rubbed with olive oil, salt, pepper, ground coriander, and cinnamon and placed in a roasting pan, then sprinkled with all the remaining dried thyme from my spring garden. Roasted at 450 for 20 minutes, then (after removing a bit of excess fat), covered tightly with foil and lid and roasted at 325 for about 2 hours, with added smashed garlic. I was so distracted by the amazing sight, sound, and smell of the lamb when it came out of the oven that I forgot all about taking pictures. I used about 1/3 of the shank for my stew. Remaining meat will be something else soon, and the bone will base a new soup stock this week.</span></o:p></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;"><b>The Pork:</b></span></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BBOZbvneD0uVXJFvlzTpT-KGDTO9eemfY_FW6l_CRQpJKWNahiyT884MlCEN2-0PKkvoecvc2sicj2cMTG2Kb0d-HreZNMui6Ynwxt5ffjnrm1j8deXrAz2CSNmxwlXneCdQAAsabUID/s1600/cassoulet+saute.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="homemade tastes better on handmade, crazy green studios, winter reading, winter stews, #cook90, cassoulet, maya angelou, plan b" border="0" data-original-height="1175" data-original-width="1600" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BBOZbvneD0uVXJFvlzTpT-KGDTO9eemfY_FW6l_CRQpJKWNahiyT884MlCEN2-0PKkvoecvc2sicj2cMTG2Kb0d-HreZNMui6Ynwxt5ffjnrm1j8deXrAz2CSNmxwlXneCdQAAsabUID/s200/cassoulet+saute.jpg" title="" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aromatics sizzle with sausage.</td></tr>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;">I'm cooking this as in Maya Angelou's recipe, which is to brown cubes of boneless pork in duck fat on all sides before adding it to the bean mix, and then do the same treatment with onions, leeks, fennel bulb, celery, and sausage before adding to the beans.</span></o:p></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;"><b>The Beans:</b></span></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5UOibvjta56Rqy9uG0WZ0_839QaN8FZC1uuKQmSvlaD3sVW4UCtJeDlBjQuqX0Iii-R-gKeWJWXc2VLafvEiwfMOa7Q59MA-W6viMajIa0nukb33lt6ag5WZ1nQDwW7rRhUk6c0r1QM4/s1600/cassoulet+simmer.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="homemade tastes better on handmade, crazy green studios, winter reading, winter stews, #cook90, cassoulet, maya angelou, plan b" border="0" data-original-height="1600" data-original-width="1510" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5UOibvjta56Rqy9uG0WZ0_839QaN8FZC1uuKQmSvlaD3sVW4UCtJeDlBjQuqX0Iii-R-gKeWJWXc2VLafvEiwfMOa7Q59MA-W6viMajIa0nukb33lt6ag5WZ1nQDwW7rRhUk6c0r1QM4/s200/cassoulet+simmer.jpg" title="" width="188" /></a></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;">I soaked white beans overnight, in water and salt, and in the morning I added a clove-studded onion, celery, carrot, diced bacon, a bay leaf, 2 smashed cloves of garlic, and a tea infuser filled with dried parsley and thyme. I let that boil and simmer while I prepped the other aromatics, cut up the pork & sausage, and got the lamb in the oven. By the time I was browning the pork, the beans had been simmering about an hour. I removed the bay leaf, infuser, and oversized veg, and as I browned or saute-ed the pork, veg, and sausage, I added it to the beans. After that, I poured in some crushed tomatoes and the last of a bottle of white wine from the fridge. </span></o:p></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;">I simmered all that until the lamb came out of the oven. After it sat for a few minutes, I carved off about a pound of meat, cut it into cubes, and added it to the stew. After a quick mix, the stew pot was transferred to a 325 oven for just under an hour. </span></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzsRHz5LpHj1D5vq9txzF1fS2FClvsBCMjRaYBpVzPBLO47GEG3rR5mNGYEdKchdvlPUAJGrBSERNtgMbKZiAgUb1UH8E7lr0C4c2ynktiE3IS7puOo-cbE0AfyfxWRrGGmww7X9YAlbK/s1600/Cassoulet+done.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="homemade tastes better on handmade, crazy green studios, winter reading, winter stews, #cook90, cassoulet, maya angelou, plan b" border="0" data-original-height="1081" data-original-width="1600" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzsRHz5LpHj1D5vq9txzF1fS2FClvsBCMjRaYBpVzPBLO47GEG3rR5mNGYEdKchdvlPUAJGrBSERNtgMbKZiAgUb1UH8E7lr0C4c2ynktiE3IS7puOo-cbE0AfyfxWRrGGmww7X9YAlbK/s400/Cassoulet+done.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">9 degrees windchill outside doesn't matter at all when you've got a steaming bowl of this stew!</td></tr>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;">And then I had a winter-warming stew that I know will only get better each time it's heated!</span></o:p></div>
<div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0Asheville, NC, USA35.5950581 -82.55148689999998635.181594100000005 -83.196933899999991 36.0085221 -81.906039899999982tag:blogger.com,1999:blog-91614680599128420.post-31103812386463918692017-09-04T17:55:00.000-07:002017-09-04T21:06:09.873-07:00Figs and Fall, Two of My Favorite Things!<div class="separator" style="clear: both; text-align: left;">
I wrote a lovely blog, waxing poetic about living two full seasons with a lovely fig tree (I moved, the tree did not, unfortunately), and how grateful I was for every, lovely bite it offered me (and many birds in the neighborhood). And then I noticed a formatting issue with the images, and a little voice in the back of my head said "don't deal with it now, it's late and you should go to sleep and do it in the morning". </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqhsdue9ba_PxeW8xA-1Et6xI4mNA3De7STD4jvCL-eiA05-q0jj0iG1V6cKVkHfB9dYTm3Xn5NxkAJThcR5UfUGhclh7zteMyvbKpYt-X7VxeUTAYjHc6PFz3qncVsMp0AfsDqUcrGTs/s1600/0902172148a-1-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1283" data-original-width="1600" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqhsdue9ba_PxeW8xA-1Et6xI4mNA3De7STD4jvCL-eiA05-q0jj0iG1V6cKVkHfB9dYTm3Xn5NxkAJThcR5UfUGhclh7zteMyvbKpYt-X7VxeUTAYjHc6PFz3qncVsMp0AfsDqUcrGTs/s400/0902172148a-1-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The colors and tastes of Fall, in a black matte/crazy green bowl on a beautiful<br />table runner by textile artist <a href="http://www.artquiltstudio.com/" target="_blank">Susan Webb Lee</a>.</i></td></tr>
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Side note: you should always listen to the little voice in the back of your head. I fixed the issue with the images, but then, in one seemingly insignificant moment, I hit a key and it was all gone. I hear people saying they barely touched the keyboard and "the whole thing disappeared", and I secretly laugh at them, because seriously, how can you erase an entire blog with a random keystroke? </div>
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My spur of the moment poetry is in a pile, next to my astonishment at what I just did, so I'll just say that the fresh figs you buy in the grocery, unless the farmer who picked them just put the pint or quart out on the shelf, are nothing ... NOTHING like fresh figs off the tree. And if you are fortunate enough to have a fruiting tree in your midst, do not let them all go to the birds (and wasps, and spiders, if you leave them too long!). </div>
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And now, because it really is time for me to sleep, I'll forego trying to recreate all my lovely fig/seasonal/pottery poetry, and leave you with some images of my recent reunion with fresh figs. I hope you're enjoying all the flavors, aromas, and textures of the changing season!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQr4hLEwHDN3o71CDzJzCA_TMuQJlIU7MHNtJtb1wLoQYjCeNlqYMZbqT2kiHL4kkpGwnGdm6fGMNrrLwtz_hUKbdeFqZRLEbXTSCgKBzjg1ofnKx0dzSUZ_tHb8cvlnGwOSQig9B8IdYl/s1600/0902172209-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1356" data-original-width="1600" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQr4hLEwHDN3o71CDzJzCA_TMuQJlIU7MHNtJtb1wLoQYjCeNlqYMZbqT2kiHL4kkpGwnGdm6fGMNrrLwtz_hUKbdeFqZRLEbXTSCgKBzjg1ofnKx0dzSUZ_tHb8cvlnGwOSQig9B8IdYl/s400/0902172209-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Lunch in the changing season: figs drizzled with a reduction of balsamic vinegar<br />and pommegranate molasses, with an end of season tomato and local goat Paprika Tomme.</i></td></tr>
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This happened at the studio today - we were closed, but most of the collective members were there, firing kilns, making new pots, and enjoying our labors on Labor Day. I found myself in the kitchen with bags of donated ingredients, and in my own version of "Chopped", made this to go with our lunch - the description below the image is as much recipe as I have, because I kind of made it up as I went along. Figs and sweet potatoes. Add bacon and caramelized onions. Can't go wrong there!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHU8ag-Ho8CzKrsgp-j3-KoenDnRS-u2wWAw9Uo7ZvDK5xkvKhPev0N407y4XTRZm_Zzm7VNaVZxJGlVGWxY3lXGJvyvNtmsZxgWfj2lTZjt-UGLGMbFGyv_04Dj2o-8nt0b_tAxMHX8Xc/s1600/0904171358a-1-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1076" data-original-width="1200" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHU8ag-Ho8CzKrsgp-j3-KoenDnRS-u2wWAw9Uo7ZvDK5xkvKhPev0N407y4XTRZm_Zzm7VNaVZxJGlVGWxY3lXGJvyvNtmsZxgWfj2lTZjt-UGLGMbFGyv_04Dj2o-8nt0b_tAxMHX8Xc/s400/0904171358a-1-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Ode to Fall: roasted sweet potatoes, tossed with crumbled bacon, fresh figs, <br />and onions caramelized in bacon fat and balsamic vinegar.</i></td></tr>
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Someday I hope to have a fig tree again, but until then I will be grateful for Friends with Figs, and the seasonal abundance at the tailgate markets. And if I can stop eating them fresh and tossing them in other dishes, I'll dry some out to save for Sugar Plums later in the winter!</div>
<div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-14120104556065372422017-07-23T07:02:00.000-07:002017-07-23T07:10:33.132-07:00Tomato Season: 100 Days of Recipes, Day 65<span style="font-family: "trebuchet ms" , sans-serif;">You may notice my 100 days are skipping some numbers here at the blog (and if you did, wow, thanks for paying attention!), and that's because many times my recipes are quick snippets captured only on Instagram, but they still count! I did want to make a mention here of how happy I am to be in Tomato Season. Many years ago, I discovered that if I took nightshade veggies (tomatoes, white potatoes, bell peppers, eggplant) out of my diet, or mostly out of my diet, I had less creaky joints and stiffness. Creaky joints and stiffness are not fun for the potter (nor anyone else, I'm guessing), and once my body makes it clear that it will react negatively to a food, I try to not eat that food. It wasn't too hard to stop eating eggplant, as it's never been something I enjoy outside of a really good moussaka or occasional dip into a bowl of baba ganoush. And green peppers have also never been a favorite outside of using it in mirepoix, and when I started using fennel bulb instead, I discovered I loved fennel, and my aromatic base for all sorts of dishes got a whole lot tastier. I'm a much bigger fan of sweet potatoes than white potatoes, so that was an easy switch, although some days it's hard to pass up a really good french fry. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyehDtxC9nQcWfeXY4Bzm8qSlgqSTeVdt-wZ3YLnwbun1d3VYz0K4eMur4js_ZH9wMQqVrlfIJ_hBeLrlcDdpA99NsBA42h30UBykAoGwtBxJY5OeWx3G8z59AT8LFvbPciKvvgr2gvUf/s1600/0723170902-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1337" data-original-width="1600" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyehDtxC9nQcWfeXY4Bzm8qSlgqSTeVdt-wZ3YLnwbun1d3VYz0K4eMur4js_ZH9wMQqVrlfIJ_hBeLrlcDdpA99NsBA42h30UBykAoGwtBxJY5OeWx3G8z59AT8LFvbPciKvvgr2gvUf/s400/0723170902-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I love slicers and big, beefy tomatoes, but when the season starts and there<br />are so many beautiful cherry and pear tomatoes, I could eat a whole bowl!<br />These lovelies are from Mudluscious Gardens, and they are luscious!</i></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">The one food in the nightshade group that I was saddest about limiting (couldn't ever do the whole elimination!) is the tomato, but because I noticed how much better I felt, I did limit it greatly. And in the process, I realized how much I had taken tomatoes for granted, adding them to recipes and/or eating them in dishes 'just because', without paying attention to the quality of the fruit itself. In doing this, I also re-remembered how much better tomatoes taste when you eat them in season, and even better if you can eat them soon after they come off the vine. Throughout the year,</span><span style="font-family: "trebuchet ms" , sans-serif;"> I still get the occasional jar of pasta sauce or crushed tomatoes, and I keep a tube of tomato paste in the pantry. But outside Tomato Season, I avoid the actual fruit, not only to feel better, but because they just don't taste good otherwise.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">And in tomato season, I happily dive in to all the gorgeous tomatoes while they are in abundance at my local tailgate markets. I think the absence throughout the rest of the year makes those first bites even sweeter, and until the stiffness and creaky joints come back, there will be many tomato-themed recipes to come!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Almost too beautiful to cook, but knowing how much that delicious flavor<br />will intensify in the oven makes it easier to wait for the finished pie.</i></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Today's recipe was motivated by needing to make more room in my tiny freezer for some stock items, and finding a 'wood-fire grilled whole wheat pizza crust' I didn't even know I had! </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Tomato Pie</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 thin, whole wheat pizza crust (this one was frozen, and already grilled)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup sauce: 1 slightly over-ripe tomato, crushed and blended with 1 TBSP tomato paste </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> plus a good pinch of salt.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 leek, sliced (whites and some greens) thinly</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4 leaves of kale, sliced thinly</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5 cloves pickled garlic, sliced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5-6 large basil leaves, thinly sliced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 small handful size Lion's Mane mushroom, chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup oyster mushrooms, chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Fresh tomatoes, sliced 1/4" thick - as many as you can fit on top</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Pecorino Romano, grated</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Grey flaky sea salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Fresh ground pepper</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Optional: additional aged cheddar or manchego cheese, grated</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Spoon your sauce on the crust, and spread it out evenly across, leaving about 1/2" or slightly less around the edge for the crust. If you'd like more cheese, grate your cheddar or manchego on next. Top with your toppings, and finish with a good grate of Pecorino, a nice sprinkle of flaky sea salt, and a nice grind of pepper.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Slide the pizza into a 400 degree oven, on a pizza stone or a parchment lined baking sheet and bake about 15 minutes, or until the crust is nicely crisped and the edge of the crust browned and tomatoes lightly bubbling.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>A fine pie, and the freshness of those tomatoes just bursts in each bite!</i></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Leftover Note:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Take a slice out of the fridge and let it come to room temp while you scramble up an egg or two. Use that slice to hold the eggs. Sprinkle with basil and maybe some hot sauce. Good stuff.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Leftover win.</i></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-76885728792960421782017-07-04T12:40:00.001-07:002017-07-10T08:23:36.579-07:00Sweet Potato & Leek Top Tortilla Española - 100 Days of Recipes: Day 62<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">If you come to Asheville (and you really should, you know!), you will find unending possibilities for good food and drink. One of my favorites, and they were even before they were a client, is <span style="background-color: white;">Cúrate</span> Tapas Bar, and their Tortilla Española is something I love! I also love sweet potatoes, and in fact I like them much more than white potatoes, so as soon as I had this goodness at the restaurant, I began wondering how it would taste with sweet potatoes. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I kept wondering, and then a wonderful thing happened: chef Katie Button released her </span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">Cúrate cookbook, and included was her recipe for the Tortilla. I loved it so much the first time I made it myself, I think I made it easily five more times within as many weeks. I think it's my favorite way to eat white potatoes.</span><br />
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">But the question remained, I wonder if I could make a version with sweets? The opportunity presented itself this week when I decided to put together some small bites to celebrate a neighbor's birthday. I was thinking of making the tortilla from the cookbook for the event, adding the blanched leek tops (see Day 59, June 26) from the freezer. Well the day did not go as planned, and I didn't get a chance to shop for the cookbook tortilla, but when I got home, I realized I had the eggs, I had some onions, I had the leek tops, and I had a good pile of sweet potatoes. Here was my chance to test out a new version!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Flipped out of the cast iron pan and onto a platter - perfect for entertaining, because<br />you can plate it, then get ready and it'll be at a perfect serving temperature<br />by the time your guests arrive!</i></td></tr>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">I don't always test new recipes when I'm entertaining ... oh wait, yes I do. In fact, I think I make a point to do that, so this fit right in. In addition to the leek tops, I had some beautiful oyster mushrooms from the tailgate that just seemed to want to go in the tortilla, so in they went.</span><br />
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">I was a bit rushed from the 'day that did not go as planned', so I didn't think to take any pictures until the plating, but I think the key to making sweet potatoes work for this is to slice them thin, and then watch them in the fry pan and turn them just as they begin to get color. The texture stays really nice in the tortilla!</span><br />
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">The recipe below is what I made, following the original recipe out of the </span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">Cúrate Cookbook, but adapting for the ingredients I had</span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;"> - the result is sweeter than the original, to be sure, but if you love sweet potatoes, you'll love it. And I may add some more fresh herbs next time to offset the sweetness .. or not - this was really, really good!!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Sweet Potato, Leek Top, and Oyster Mushroom Tortilla</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">6 eggs, whisked well</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/3 cup blended oil (I used a little olive oil with a little veg oil)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 large sweet potatoes, peeled and thinly sliced (a bit less than 1/8")</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 large yellow onion, 1/16" slices</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup blanched leek tops</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup sliced oyster mushrooms (loose pack)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Whisk the eggs in a bowl large enough to hold all the ingredients, then set aside near the stove.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Heat the oil in a 10" cast iron or other heavy-bottom pan. Stove tops vary, but you're looking for a medium heat that's a little hotter than medium. Cook the sliced sweet potatoes in batches, turning them often so they don't burn too fast. Adjust your heat as needed. Once you have a nice, light browning on both sides, use a slotted spatula and remove them, shaking off excess oil, to the bowl of eggs, and add a nice pinch of salt. Repeat until you've done all the sweet potatoes. If you still have a lot of oil, pour off the excess and leave just enough to saute the onions. Lower the heat a bit, add the onions to the pan along with the leek tops. Stir to coat with the oil, cover and let them soften for about 3 minutes. Add in the mushrooms and a nice sprinkle of salt, stir to mix, cover and let cook another 3 minutes.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Add the onion mixture to the eggs, stir to combine thoroughly. Add 2 TBSP oil to the pan, and set the heat to medium/low. Pour in the eggs, and spread it out in an even layer. Cook until the underside is golden and the center is set - about 10 minutes.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Place a plate 'face down' on top of the pan, and using towels or oven mitts, flip the tortilla from the pan to the plate. Immediately slide the tortilla back into the pan so you can get a nice browning on the other side. That'll take another 5-6 minutes. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Loosen the sides of the tortilla with a spatula, then you can either flip it back onto your serving platter, or get a spatula under it and lift it out of the pan and onto the platter.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">*Don't cook it until it's solidly firm all the way through, or you may end up with an over-done tortilla. Let it have a little give in the center, and you'll have a nice moisture (think 'over easy' eggs in creaminess, but not as runny) inside.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">This is best at room temp, so you can do it up to an hour before serving.</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;"><i>Swirls and layers of flavor, perfect for a small Swirl Plate!</i></td></tr>
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<div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-10206026559105192492017-06-26T06:27:00.003-07:002017-06-26T06:29:08.660-07:00Leek Stock: 100 Days of Recipes, Day 59<span style="font-family: "trebuchet ms" , sans-serif;">It feels like it's the pinnacle of harvest time at the Tailgate Markets, with flowers and plant starts everywhere, strawberries and blueberries abounding, piles of greens, radishes, squash, carrots, garlic... it goes on and on (and don't forget the cheeses, eggs, fish, poultry, and meats), and the tomatoes are JUST starting! It's a huge blessing of abundance, and I feel like it anchors my week when I get to stroll an early Saturday morning away through the crowds and chat with the wonderful people who produce all this goodness.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I've also been more mindful of getting as much as I can out of all the wonderful locally produced foods I bring home, and that's included looking at the parts that often get relegated to the stock pot or even the trash bin. I love making good veggie stocks out of skins, tops, and other bits and pieces, and I usually keep a bag or two in the freezer on hand to collect all those scraps. It didn't occur to me to make specific stocks out of just one ingredient (possibly because I have a skinny 'side' freezer, and I have to be creative about the 'stock' items I keep in addition to all my other freezer residents). That was about to change.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQR8i7o_0dXgY0LZEumt0qVESQj4PgPQ7aIvX1YQoV206k9aCD0b5z6pUDksAGUc3vRlKzU2KgQNrCmMLQA7nbF8PCS73N-640gtSyPEePGVfR_EvSs0vXqY_XPdPxfLWfXkoiG8NT4Ls_/s1600/FullSizeRender+76.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1335" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQR8i7o_0dXgY0LZEumt0qVESQj4PgPQ7aIvX1YQoV206k9aCD0b5z6pUDksAGUc3vRlKzU2KgQNrCmMLQA7nbF8PCS73N-640gtSyPEePGVfR_EvSs0vXqY_XPdPxfLWfXkoiG8NT4Ls_/s400/FullSizeRender+76.jpg" width="332" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Tailgate finds for the weekend - those lovely, wide, bands<br />
of green are my leek tops!</td></tr>
</tbody></table>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">This weekend, I picked up a generous bunch of beautiful leeks, and unlike those I might get at the grocery store, these have not had their green tops trimmed down, so there was a LOT of extra greens. To be honest, to save time I might just lop off the top third (the really green parts) and toss them, saving the rest of the stalk (minus the bulb) for stock. But they smelled so good, and were just so beautiful, I couldn't believe they wouldn't be good to eat with the proper treatment - I knew they could be a great steaming bed or wrapper for fish, and I had seen them used to tie up a 'bouquet garni', but I hoped for more. A quick scan online showed me multiple recipes using leek greens, so I knew I wanted to keep them for something better than 'just stock'.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6B5_dw1zla5_XOFh3MKkImO0_k84QCIBxmHuJsas5CtBo4-agBxjADulvKlbOvKXHupM_vZmbmQil7E-qO6EvtZqVp6-QFAmcQoYXTJod5iZWuKuXtM1dkDt432u0trXimdhdQn9YNS6c/s1600/FullSizeRender+77.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="958" data-original-width="1600" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6B5_dw1zla5_XOFh3MKkImO0_k84QCIBxmHuJsas5CtBo4-agBxjADulvKlbOvKXHupM_vZmbmQil7E-qO6EvtZqVp6-QFAmcQoYXTJod5iZWuKuXtM1dkDt432u0trXimdhdQn9YNS6c/s400/FullSizeRender+77.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leeks pre-blanche: I wish you could smell this - leek heaven!</td></tr>
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<div>
<span style="font-family: "trebuchet ms" , sans-serif;">They are a lot tougher, and are more fibrous, than the softer parts near the bulb, so I cut them into smaller pieces and then blanched them. Actually, I'd say I did more of a double or triple blanching - not just a quick toss in boiling water, but more of a simmer for about 5 minutes. I was multi-tasking so ended up letting the leeks cool in the liquid on the stove before draining them into a big bowl.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9TPquuiDhSxEwJIcMZzy6QUusTbInYljL2XxDgyHhvYMVzW9V-S-44cPtay8rj2Ql1FLzh1K8GtiVLTuupl7jYj7BwzovTLg14tOZQE220R4dkvkCYLbjO-P4TnESajzK-dx2oYsxTjZ/s1600/FullSizeRender+78.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1497" data-original-width="1600" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9TPquuiDhSxEwJIcMZzy6QUusTbInYljL2XxDgyHhvYMVzW9V-S-44cPtay8rj2Ql1FLzh1K8GtiVLTuupl7jYj7BwzovTLg14tOZQE220R4dkvkCYLbjO-P4TnESajzK-dx2oYsxTjZ/s400/FullSizeRender+78.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I changed my mind - NOW I wish you could smell this!</td></tr>
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<div>
<span style="font-family: "trebuchet ms" , sans-serif;">So now I have these beautifully softened leek tops, ready for a nice leek tart, or maybe inclusion in a meatloaf, or a curry, or who knows what else? Even better, I have this GORGEOUS leek stock. I really didn't even think about that part when I was simmering away, but just before I was about to drain the liquid into the sink, I got a whiff and realized I needed every drop of this goodness as well. My freezer has an ice maker, so I don't have ice cube trays. I used my popsicle molds so I could get some stock into the freezer for later use. These other two jars will soon become a base for a soup (cauliflower/sweet potato is what I'm thinking right now), and also a braising liquid for other cooking this week.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplE5UCnFjeeGQPM19zE3PR2KsnBum4u38EmjbN6gj8S6Oul__seaEY_J_OoBD2jxajQ2gGU1PFTG1JpEb-YjBnNXXMa-ibmIDcAjxwpm8iGQmHViVjBgs4OjpikG48veqI1JLg3-jj51e/s1600/IMG_9110.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplE5UCnFjeeGQPM19zE3PR2KsnBum4u38EmjbN6gj8S6Oul__seaEY_J_OoBD2jxajQ2gGU1PFTG1JpEb-YjBnNXXMa-ibmIDcAjxwpm8iGQmHViVjBgs4OjpikG48veqI1JLg3-jj51e/s400/IMG_9110.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had ideas for several uses of the blanched leek tops - they got a LOT smaller,<br />
so maybe one really nice tart for the tops, and several uses ahead for the stock!</td></tr>
</tbody></table>
</div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">This recipe is more for an ingredient to be used in another recipe. In short: I cut up the leek tops, put them in a stock pot, covered them with water, and brought them to a boil. I lowered the heat to a simmer and let them go for about 5-7 minutes. They cooled in the pan, and then I drained the leeks, squeezing out the excess liquid, which I retained in jars and molds for the freezer. The leeks were then double bagged, labeled and also headed to the freezer.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I'm sure you'll see them pop up again in another recipe!</span></div>
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<div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-9731201070996032042017-06-22T05:00:00.004-07:002017-06-22T05:00:58.568-07:00Baked Sweet Potato Fries: 100 Days of Recipes, Day 58<span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, back to my non-consecutive 100 days of recipes! Pretty simple recipe today, but one that I go to when I don't know what I want. I try to make sure I always have sweet potatoes in the house or in the studio, because they can be a fairly filling snack or light meal all alone, and they're like that favorite sweater or scarf - they go with just about everything!</span><div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">This recipe started one morning with the idea of an alternate "fish & chips". Before I left for the studio, I checked the freezer and found that the only fish I had was a beautiful sockeye salmon filet. Not my usual 'fish & chips' choice, but once you start making substitutions, why stop? This actually simplified things, as my favorite quick way to enjoy a salmon filet is salt, pepper, bit of oil, hot pan, sear skin side down about 7-8 minutes (or until the skin is crispy), flip, another 2-3 minutes, remove from heat and rest. That was that recipe, in case you weren't paying attention.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For the Fries that aren't fried, my ingredients:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAy-llZIvJnQSYDPlpgWuj-vKEVjVU-Nb5QcKRRYVR-k0VcrdsG0fov1vqarOkTW6Z-XuR_8DlNai0whGN4KIZKm_gjtkAtSYEQZHW7b4h6dwwra8csx8YBcr54_5hm61YwvFcbJ1DTsFg/s1600/IMG_9064.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1301" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAy-llZIvJnQSYDPlpgWuj-vKEVjVU-Nb5QcKRRYVR-k0VcrdsG0fov1vqarOkTW6Z-XuR_8DlNai0whGN4KIZKm_gjtkAtSYEQZHW7b4h6dwwra8csx8YBcr54_5hm61YwvFcbJ1DTsFg/s400/IMG_9064.jpg" width="325" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Sliced sweet potatoes, coconut oil, salt, turmeric, <br />paprika, cayenne, and nutritional yeast.</i></span></td></tr>
</tbody></table>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Just drizzle about 1 tsp. of coconut oil on top of the potatoes, then sprinkle the salt and spices on top, followed by the nutritional yeast:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxvfQzi920BN-HQ3NYhc3gjcTvhZ195aw2HPwotJTrpKE7zp5adcG4yKoDkn63jmuBtq0JJry8JYvcOLMX_9vhyWzl2k2s7nTT8DSH-6h0A9558scqYgLnkVaghqyywVEzw5YY-zwrwMG/s1600/IMG_9070.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxvfQzi920BN-HQ3NYhc3gjcTvhZ195aw2HPwotJTrpKE7zp5adcG4yKoDkn63jmuBtq0JJry8JYvcOLMX_9vhyWzl2k2s7nTT8DSH-6h0A9558scqYgLnkVaghqyywVEzw5YY-zwrwMG/s400/IMG_9070.JPG" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>One bowl, less mess! Except maybe your hands, <br />because that's the next step.</i></span></td></tr>
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<div>
<span style="font-family: Trebuchet MS, sans-serif;">Next, get your hands in there and make sure the sweet potatoes are nicely coated with everything you just put on top of them. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Line a baking sheet with parchment paper, and evenly space out the sweet potatoes, so they have room:</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEf-dtqNDpVP9UwqzWx20ErhmrZvdBj9rR-nkKs_5yjMQCIzbRgjHnwjQ-nLtbhR8tYeQg45WNuT3NxjyVC9S9EyD9rfx5rXUJFB5h2AdU89kG8Dnit_gtLOFqOobBrIVabErKxYnJVb_/s1600/IMG_9071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEf-dtqNDpVP9UwqzWx20ErhmrZvdBj9rR-nkKs_5yjMQCIzbRgjHnwjQ-nLtbhR8tYeQg45WNuT3NxjyVC9S9EyD9rfx5rXUJFB5h2AdU89kG8Dnit_gtLOFqOobBrIVabErKxYnJVb_/s400/IMG_9071.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Easy peasy!</i></span></td></tr>
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<div>
<span style="font-family: Trebuchet MS, sans-serif;">Stick it in a 400 degree oven, and let the sweets roast for about 20 minutes - your baking time will vary depending on how thin/thick you slice your fries.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFNZdIEAGmBjDvA5XS7u9c-ERmg8Lsv5CcXP1liz7t2VpbCdY3vlb8838nKWFJEiB0hSPi232KceCdZk-ujQjnBl5Ghup8rnNVnGFnH2UqYv1GObjsLq0rWHglYguDU93knhvkvQC-5pw/s1600/IMG_9075.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFNZdIEAGmBjDvA5XS7u9c-ERmg8Lsv5CcXP1liz7t2VpbCdY3vlb8838nKWFJEiB0hSPi232KceCdZk-ujQjnBl5Ghup8rnNVnGFnH2UqYv1GObjsLq0rWHglYguDU93knhvkvQC-5pw/s400/IMG_9075.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>I love these wide, open bowls for piling high with homemade goodness!</i></span></td></tr>
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<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Sweet Potato Fries</b></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 medium (about 6" long) sweet potato, scrubbed and cut into 'fries'</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp coconut oil</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">generous sprinkle of salt</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp turmeric</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp paprika</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp cayenne</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 TBSP nutritional yeast</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Preheat your oven to 400 degrees F. Place sliced 'fries' in bowl a large bowl. Add the rest of the ingredients on top, and with your hands, lightly toss the fries to coat them evenly with all ingredients. </span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Line a baking sheet with parchment paper, and spread the fries across evenly. Roast in your 400 degree oven for about 20 minutes - more or less time depends on how thick you like your fries!</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve as is, with a sriracha ketchup, or as a side to a nicely seared piece of fish for your own version of Fish & Chips!<br /></span></div>
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<div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-75834273836838972112017-06-20T06:33:00.001-07:002017-06-20T06:33:17.409-07:00I'm a Featured Artist!!<span style="font-family: Trebuchet MS, sans-serif;">So proud and pleased to be the Featured Artist for the <b><i><a href="http://www.caramaeskincare.com/blog/potters-skin-butter-featured-artist-lori-theriault" target="_blank">Cara Mae Skin Care</a></i></b> blog, and grateful to Cara Steinbuchel for her love of community and supporting fellow artists, not only with her incredible <b><i><a href="http://www.caramaeskincare.com/shop-here.html" target="_blank">Potters' Skin Butter</a></i></b> (seriously, you need some!), but with her desire to celebrate those around her, in both word and deed.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8lyxlixSukStQgedLFEucJSPseTiQ0XxMzjc18NhMw1gpZmaQpX9AqcdydtqRBeebCxcxxqeulPsdGeEyUBCnQC_Fr-KcgMBTgtHoxkPHeXY-rrh1WHDxcDsc-4R1mMTc7MI5Xvrq_w_/s1600/p53.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="1024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8lyxlixSukStQgedLFEucJSPseTiQ0XxMzjc18NhMw1gpZmaQpX9AqcdydtqRBeebCxcxxqeulPsdGeEyUBCnQC_Fr-KcgMBTgtHoxkPHeXY-rrh1WHDxcDsc-4R1mMTc7MI5Xvrq_w_/s400/p53.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><b><i>You don't need to be a potter to benefit from this lotion (also<br />an unscented version, not pictured) - gardeners, chefs, new parents, <br />construction workers, teachers, office wizards, really if you<br />HAVE HANDS, you will benefit from this lotion!</i></b></span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Cara and I had a wonderful interview, and she even agreed to run around with me on a delivery day. Seeing my world through her eyes only increases the extreme gratitude I have for all that I do, and for all the incredible people I work with - Cara saw a portion of both the work and the people, and I love how she reflects it back in her lovely writing.</span><br />
<br />
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.caramaeskincare.com/blog" target="_blank"><img border="0" data-original-height="800" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK2iwCMXnAvyGAqtXEDoN_ElZsijIlV_IiIO8q5dUmK-deomTYXP4ilfIUbOxvdJ40UqOUFC1SNJP3Xcnje4ujBVOIN2D3e1eM0lf5FVDmzBvPuM8n_keq6vskhpoy9ovf-gTlxt6GWG3x/s400/lori-theriault_orig.jpg" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.caramaeskincare.com/blog" target="_blank">Click here to read the full blog!</a></span></i></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Thank you so much, Cara!</span><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-27596789271681839592017-06-16T07:05:00.000-07:002017-06-16T07:09:13.910-07:00Veggie Quiche with Sweet Potato Crust: 100 Days of Recipes, Day 57<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">It seems the later I get home, the more I want to putter in the kitchen for a meal. It's a perfect way for me to relax, but it also means I might be eating later than I want, and it could also mean waking up to a messy kitchen. Usually worth it, and in many cases I'll end up snacking my way through the prep, and my lovely meal will be lunch the next day. The other thing that happens is that if I am 'puttering', I'm likely not following an exact recipe, so sharing the loveliness is more challenging the next day. This is fairly simple and straight-forward, though, so if you read along, you'll get the gist of it!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I picked up a nice variety of vegetables last weekend at the Tailgate, but this week hasn't exactly cooperated with my intended cooking schedule, so when I got home last night, I saw I had a nice variety of vegetables that were looking a little sadder than when I picked them up. Before resorting to an oversize batch of vegetable stock, I pulled out the veg that might not make the prettiest salad, and decided to go the quiche, or something very much like it, route.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Late dinner so not the best planned imagery, but it sure tastes great!</i></span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Challenge: no crusts in the freezer, and it was already late enough that I just didn't feel like messing up the kitchen any more to make even a quick crust. Enter the sweet potato - I had seen mention of a sweet potato crust somewhere a while back, so a quick check with Google and I made a simple sweet potato crust by thinly slicing the sweet and layering the slices around the inside of my lightly greased baking dish. Since I was using one of my handmade dishes, I put it in a cold oven before setting the temp to 450. about 30 minutes later, I had a nicely cooked crust, ready for my quiche.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Does this placemat make me look green? It was later, so I was more <br />interested in eating than setting up a photo! It was delicious, and <br />my 'salad' of cabbage kimchi was a perfect side.</i></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">While the crust was baking, I first fried up some sage leaves that were still pretty in a drizzle of olive oil, and chopped up the less pretty to add to my saute of onion, fennel bulb, broccoli stems, kale, broccoli flowers, oyster mushrooms, and garlic (in that order), with salt, paprika, and cumin. I wanted this to be more veggie than eggy, so I whisked up 6 eggs instead of the 8 that usually goes into this pan, with some salt, paprika, and a splash of cashew milk. When the crust came out, I re-set the oven to 350. The veg went into the sweet potato crust, then I poured the eggs on top. I put the fried sage leaves on top of that, and added a light sprinkle of Pecorino. The pan went back into the now 350 oven for about 20 minutes, or until it was nicely puffed and set.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I definitely want to play with that sweet potato crust again, and next time, I'll write it all down!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVbeihvJzVMpRDdpm12ihS744EnF_xUJNucEipVJXXfohWLqquoeoaaz8_f3b_6yKj4kamTaROKY1HlNmNJOQGHQPeZ7v8DeQmMdrN5F8VxupM1ICAV4GivG4VlwNnS2xwmgEzGDwB9r0/s1600/FullSizeRender+74.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1152" data-original-width="1600" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVbeihvJzVMpRDdpm12ihS744EnF_xUJNucEipVJXXfohWLqquoeoaaz8_f3b_6yKj4kamTaROKY1HlNmNJOQGHQPeZ7v8DeQmMdrN5F8VxupM1ICAV4GivG4VlwNnS2xwmgEzGDwB9r0/s400/FullSizeRender+74.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>So good for dinner, I had a slice for breakfast, with local blueberries <br />from Mudluscious Gardens and some Thai Chicken Sausage from East Fork Farms.</i></span></td></tr>
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<div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-11384055950668534632017-06-13T20:19:00.001-07:002017-06-13T20:19:44.054-07:00Veggie Delight: 100 Days of Recipes, Day 56<span style="font-family: Trebuchet MS, sans-serif;">I'd like to think that people who have my pottery are inspired to create fabulous dishes to go in and on them. Maybe it's because that's what I do, or maybe they create fabulous dishes, and then see which plate or platter or bowl is worthy of holding its fabulousness. I do that, too. Either way, if they then share that result with me, I am in turn inspired - sometimes it's to make more and/or new pieces for future fabulous dishes, and sometimes it's to make a fabulous dish of my own.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">So when <b><i><a href="https://www.instagram.com/chefkajsa/" target="_blank">Chef Kajsa Alger</a></i></b> posted this:</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB5savPJSG015T66p39E6cCHB_U6G4JArGHSU5jbF9Fi0Ank_41p2OWWAx-IIcIIHAhvTz5c_CykxFesfeacD7crIcT1bwKZpNIJXNBXwr2kVltyZiRe2jOVBYk9j9IHU1ZLEN4lQeU33/s1600/IMG_8999.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="homemade tastes better on handmade, 100 day challenge, 100 days of recipes, veggie delight, handmade pottery, inspirations, chef kajsa" border="0" data-original-height="1136" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB5savPJSG015T66p39E6cCHB_U6G4JArGHSU5jbF9Fi0Ank_41p2OWWAx-IIcIIHAhvTz5c_CykxFesfeacD7crIcT1bwKZpNIJXNBXwr2kVltyZiRe2jOVBYk9j9IHU1ZLEN4lQeU33/s640/IMG_8999.PNG" title="" width="360" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>My ReGram of Chef Kajsa's yumminess on my platter.</i></span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">I was inspired, not only because I absolutely love seeing how others use my pottery, but because once again I saw something yummy and realized "hey, I have those ingredients!", or at least some version of those ingredients.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I had just been to my favorite Asian Market to pick up some coconut creme for a special creation (sure to be chronicled here later...), so really, the main thing that popped into my head was that I had a nice package of rice noodles. Having been to the tailgate market on Saturday, I knew I also had veggies, so it was just a matter of putting them together.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Softening the onion, fennel bulb, ginger, and turmeric.</i></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>The rest of the players: shaved carrot and sweet potato, thin cuts of kale,<br />snap peas, broccoli stems, zucchini, and squash. Plus broccoli flowers and<br />oyster mushrooms. True vegetable delight!</i></span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">What I love about using these thin, rice noodles is that while they soak in a bowl of warm water, I can quickly cook up the veg, and just when they are about perfect, toss in the noodles, make a hot 'dressing' and it's all done - practically a one-pot meal!</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>My roped platter holds the Veggie Delight beautifully, and I've got<br />meals and parts of meals for the rest of the week!</i></span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><b>Veggie Delight</b></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">This makes a nice pile of noodles! Easily feeds 2-4, depending on how hungry the eaters, and if you decide to add a protein or other sides. Of course, I'm already planning for the leftovers...</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup thinly sliced onion</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup thinly sliced fennel bulb</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">1" piece of ginger, sliced thin and chopped</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">1" piece of fresh turmeric, sliced thin and chopped</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">8-10 leaves of lacinto kale leaves (long/flat), thinly sliced</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">1 small head of broccoli, about 4-5 stalks: cut at the crowns, and thinly slice the stalks</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"> (peel tough outer skin if necessary)</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">1 small (about 5") carrot, shaved into strips with a vegetable peeler</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup shaved (use the peeler) sweet potato</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup thinly sliced zucchini and yellow squash</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">About 5 oz. thin rice noodles - the kind you soak in warm water, and then add to stir-fry.</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><b>Dressing:</b></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 TBSP sesame oil</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">2 tsp pomegrante molasses</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp rice wine vinegar</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">generous squirt sriracha</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">generous pinch of salt</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">pinch of date sugar</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">Place the rice noodles in a bowl large enough to cover the rice completely with warm water. Do that, and set it aside while you cook the veg.</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">Heat a wok or large saute pan over medium heat (or just below medium) and saute the onion, fennel bulb, ginger, and turmeric until soft and fragrant (about 5 minutes). Toss in a pinch of salt, then add the kale, carrot, sweet potato, and broccoli stems. Raise heat just a bit (to medium, or just higher than that) and continue to saute/stir for another 3-4 minutes, or until the kale is wilted. Add the broccoli crowns and squash, and continue to stir/saute for another 3-4 minutes. </span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Mix the first four ingredients of the dressing together, then taste. Add some salt, taste again, then add some date sugar if it needs balance. Whisk it hard (or put it all in a jar and shake it hard!). Find your happy place by taste.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">Drain the noodles, then add them in small tong fulls, folding together with the veg to get them incorporated and 'unclumped' if necessary. Drizzle the dressing on top, and lightly toss the noodles and the veg together to thoroughly incorporate and coat with dressing. Put the lid on and let the noodles steam in the veggie mix for 2-3 minutes, then remove from the heat.</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">Great as is for a light lunch, or add the protein of your choice to make it a bit heartier. And I already see an 'over easy scramble' with some of the leftovers in my future.</span></span><br />
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<div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-29052590656503356842017-06-11T06:40:00.000-07:002017-06-11T06:40:19.934-07:00Bagel hack and back to the Nibs! 100 Days of Recipes, Day 55<span style="font-family: Trebuchet MS, sans-serif;">I was just re-reading my Carrot Top Gremolata posts before I started today's entry, and I've been pondering the past few minutes about "what if I put nibs in the gremolata?"... I think there is a version there, but I'll have to get back to it.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Today's quick late breakfast and carrier for my nibs came about mainly because I didn't realize the peanut butter I picked up recently was creamy, not crunchy. I like it crunchy, so I was wondering what I might add to get that missing texture ... nibs!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisw5u7fA5H5aI9dE8sey8_z5MN0k_ANa_lqUMZn3miof1MaBnKRCYwh62CYpwtK_R-FyN_0qAaGBTPCTJSgDWeXsh0Ox7h2TPY_ckRpwBmkCGf5gMm88G-rIJcReHjmLUwARYnF2nmzxFe/s1600/nibbybagel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1086" data-original-width="1246" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisw5u7fA5H5aI9dE8sey8_z5MN0k_ANa_lqUMZn3miof1MaBnKRCYwh62CYpwtK_R-FyN_0qAaGBTPCTJSgDWeXsh0Ox7h2TPY_ckRpwBmkCGf5gMm88G-rIJcReHjmLUwARYnF2nmzxFe/s400/nibbybagel.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;">We call this size plate the "bagel plate" because it's the perfect size... for a bagel!</span></i></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Not really a recipe, just another fabulous way to use nibs. Although I will share a wonderful <b>bagel hack</b> I learned from my friend Nancy, and then wondered why it never occurred to me. I don't eat bagels every day, so when I buy them they generally go into the freezer. My bagel desires rarely, however, announce themselves with an appropriate amount of time to take one out of the freezer to thaw slowly so I can slice it with ease before toasting. Add to that, I don't always want a whole bagel, so if I DO manage to get it cut in half, half of it might have to go back to the freezer for a second indignation. So enter Nancy: I have these dear friends in Georgia and they are avid bagel-eaters, and whenever I visit them over a weekend, I get to go with them on their weekly trip to <b><i><a href="http://www.goldbergbagel.com/" target="_blank">Golberg's Bagel Company </a></i></b>to replenish their bagel supply. The first thing Nancy does is cut the bagels in half before putting them in freezer bags. Want a half a bagel? Grab it and toast it - I think the most brilliant ideas are the most simple. Nancy didn't invent the idea of cutting bagels before freezing, but she invented it in my head, so to her goes all the glory!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">A nicely sweet/tart strawberry or three is a nice compliment to each slightly rich, peanuty-nibby bite, and while I use these plates for so many things, it always makes me happy when they get to serve their named purpose of being a 'bagel plate'.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now, about that nibby gremolata...</span><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-55500661355782349252017-06-10T06:17:00.001-07:002017-06-10T06:19:59.605-07:00Carrot-Top Gremolata Pt. 2: 100 Days of Recipes, Day 54<span style="font-family: "trebuchet ms" , sans-serif;">A 'leftover' follow up to my carrot top gremolata on fish recipe - I had some leftovers, and my original plan for them before the gremolata was to make tacos for lunch at the studio. That didn't change, but the tasty gremolata inspired a 'gremolata slaw' of sorts for the tacos. By the way, kind of on the run this morning, so the recipe is in the descriptions. :)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnUh2f1GKWU-GsUs-Tf6oHWCcs0FCNcxIeMRFGDtOckgPbvCLj8gn4Pf5M3u2WO9L1mtdvU2yQScDGmpdNgGsZ70Dsue2FJfRNqkJkcXWIbIWbDVrR-o2ke4SC4LpvDCHzS2ho7JNolAS/s1600/FullSizeRender+65.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1547" data-original-width="1600" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnUh2f1GKWU-GsUs-Tf6oHWCcs0FCNcxIeMRFGDtOckgPbvCLj8gn4Pf5M3u2WO9L1mtdvU2yQScDGmpdNgGsZ70Dsue2FJfRNqkJkcXWIbIWbDVrR-o2ke4SC4LpvDCHzS2ho7JNolAS/s400/FullSizeRender+65.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Gremolata Slaw: Carrot tops, kale, carrots, red cabbage, <br />lime peel, roasted garlic, and salt</i></td></tr>
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I had a tiny bit of the gremolata left, and I used it to start my slaw, adding some thinly sliced red cabbage, kale, more carrot shavings, a bit of lime zest, and roasted garlic. A sprinkle of salt and a squeeze of lime juice finished it off, and I had a nice, bright slaw that was the perfect accompaniment to my leftover fish in a taco.<br />
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I had some new test plates out of a kiln, so lunch was the perfect time to try them out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDfzRKkvQAPesT1mV4hWM0nAHyclbowTXoxgPAfSOdhrHaspb8u2o6njvOenF3tjYo7Pwwygg9ZnZsKizd5ebs_qnZZVxEk2QGpHjDQVNIwTfia6oFFOEwXwJbDT1ORTM894mIntyF7TQ/s1600/IMG_8931.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDfzRKkvQAPesT1mV4hWM0nAHyclbowTXoxgPAfSOdhrHaspb8u2o6njvOenF3tjYo7Pwwygg9ZnZsKizd5ebs_qnZZVxEk2QGpHjDQVNIwTfia6oFFOEwXwJbDT1ORTM894mIntyF7TQ/s400/IMG_8931.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I don't use my copper glaze on food surfaces, so the center of this plate is glazed with <br />my new black satin matte glaze, with just enough 'crazy green' to make a beautiful frame.</i> </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>It's always nice to have enough to share with a friend, and to test another new form and glaze!</i></td></tr>
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The tacos were filled out with Gremolata Slaw, leftover cod, some avocado, and a 'crema' I made by thinning out some hummus with a little hot sauce and a splash of cashew milk.<br />
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And like a good recipe should, there was a bit of the slaw leftover, which extended my Carrot-Top love one more day when I blended it with some almost too-ripe avocado to make another condiment to go with sweet potatoes I had roasted with olive oil, salt, turmeric, and smoked paprika. That made another tasty taco lunch, and a chance to try out another test from the last kiln.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGAtP9z9dpakLL6u7e6mjl6G9tKrBMgx02vrzRFkpWrHKouFqnaIIZkczTKNAoXSdlklD541eIcg54gBR7ka97QxD07ZzNwd13kYJJ3dyl_MIKtTClcKmyTCVn2pZQLrk_q7KEipqmmSF/s1600/FullSizeRender+68.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1368" data-original-width="1600" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGAtP9z9dpakLL6u7e6mjl6G9tKrBMgx02vrzRFkpWrHKouFqnaIIZkczTKNAoXSdlklD541eIcg54gBR7ka97QxD07ZzNwd13kYJJ3dyl_MIKtTClcKmyTCVn2pZQLrk_q7KEipqmmSF/s400/FullSizeRender+68.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A final hurrah for the carrot-top gremolata, now in an 'avocado slaw' with roasted sweet potatoes. <br />A sprinkle of nutritional yeast and a dash of hot sauce were the only other condiments <br />in this quick studio lunch, but every bite very tasty!</i></td></tr>
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All in all, very happy to say that carrot tops will no longer be relegated solely to the stock pot!<br />
<br /><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-89473845769217161282017-06-09T06:29:00.001-07:002017-06-09T06:40:47.244-07:00Carrot Top Gremolata: 100 Days of Recipes, DaysI l 53 & 54<span style="font-family: "trebuchet ms" , sans-serif;">Two days of recipe inspiration comes from the recent episode of the new series "Scraps" (FYI network I believe - I don't get that one, but you can watch it online after it airs). I love the show and how it features great chefs and recipes in general, but even more for how it focuses on using the bits and pieces that usually end up ... well, as scraps! In this episode, I loved everything that Chefs Joel Gamoran and Jenn Claiborne made, but the Carrot Top gremolata really caught my attention. I love using the leaves and tops of most all vegetables, but for the most part, when I have carrot tops, they usually go into a stock pot. Not this time! I had a lovely piece of cod I wanted to cook up, and the gremolata sounded great to go with it. It didn't end there, tomorrow I will share how I used my leftovers and that same idea for a whole new meal.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0zKhHUTOmFLE_GE_-7V0efuzy14gLaSIoYzUWiYA2GMA_K3jcKUvX4gRKBElVL0MwJAeEFC39-XR6eHYSw5WWRn6Bkwb6qnyneH2b94SYwScoyPU8u1G5n6qAvD1Pyx5V-MJXQlNbxqb/s1600/FullSizeRender+59.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1469" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0zKhHUTOmFLE_GE_-7V0efuzy14gLaSIoYzUWiYA2GMA_K3jcKUvX4gRKBElVL0MwJAeEFC39-XR6eHYSw5WWRn6Bkwb6qnyneH2b94SYwScoyPU8u1G5n6qAvD1Pyx5V-MJXQlNbxqb/s400/FullSizeRender+59.jpg" width="366" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I love my new garlic keeper by Hannah McGehee, and it also keeps<br />my fresh ginger and turmeric! Her larger version (top right) holds the onions.</i></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Chopping up the carrot tops with some lemon peel and garlic, I had a strong smell memory of pulling carrots out of a garden when I was younger - it had a nice, fresh, earthy aroma and I could almost taste the fresh carrot. I knew then it would be a great combination for my fish.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YJLUkBVCkOIyohNjvw7wVZNPJzLowF3UP8y4e8u8Eba2Ryq9JVmNKQ0PyL_XcUKJIZqMO2ohKYGgl-Xs56eWjEBx3HQoOTTyNnKsPZKjmSDWSuFtrDf5xUUD1RsY2ZUo9mpk88sBT60B/s1600/FullSizeRender+64.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1286" data-original-width="1349" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YJLUkBVCkOIyohNjvw7wVZNPJzLowF3UP8y4e8u8Eba2Ryq9JVmNKQ0PyL_XcUKJIZqMO2ohKYGgl-Xs56eWjEBx3HQoOTTyNnKsPZKjmSDWSuFtrDf5xUUD1RsY2ZUo9mpk88sBT60B/s400/FullSizeRender+64.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I made a 'bed' of gremolata in my baking dish, topped it with a lightly salted<br />piece of cod, then more gremolata. I put it in a cold oven and brought it up to 375 degrees.</i></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">The result was delicious! Each of the flavors in the gremolata came through and the combination with a beautifully flaky cod was the perfect compliment to a fresh market salad.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>It's Easy Being Green! Crazy Green glaze makes a beautiful frame, and </i><i style="font-size: 12.8px;">deep, lush </i><br />
<i style="font-size: 12.8px;">Tenmoku glaze makes a perfect canvas for Tailgate delights: </i><i style="font-size: 12.8px;">baby greens, </i><i style="font-size: 12.8px;">radish sprouts, </i><br />
<i style="font-size: 12.8px;">snap peas, and kale </i><i style="font-size: 12.8px;">plus some shredded carrot for a little color</i><i style="font-size: 12.8px;">.</i></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Roasted Cod with Carrot Top Gremolata</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 large handful of carrot top greens</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 large cloves of garlic, cut into thin strips</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">pinch of salt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 strips of lemon peel (try to avoid too much white pith)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Smash the garlic, then sprinkle salt on top. Add the lemon peels and continue to dice finely. Add the carrot tops (I'd say I had a loose cup or so) and continue to finely chop it all together.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">For my fish, I laid a bed of most of the gremolata in a handmade baking dish. After lightly salting the cod filet, I placed that on the bed of gremolata, and then sprinkled the rest on top of the fish.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The baking dish went into a cold oven (heat your handmade with the oven!), then I set the temp at 375. Cook time will vary depending on the size and thickness of your filet, but mine was perfectly flaky after about 22 minutes. If you use a more traditional baking pan that doesn't need to be heated with the oven, check it sooner!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I continued the light, fresh flavors on my very green salad, using a light sprinkle of salt and squeeze of lemon for a dressing. Baby greens, snap peas, and a few shreds of carrot have a lovely sweetness, and the radish sprouts have a light, peppery bite to compliment. All together with the cod and gremolata made for happiness in every bite!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">And as often happens, I was enjoying this lovely meal and already thinking about what I wanted to do with the leftovers. Stay tuned...</span></div>
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<div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-6995445866706145262017-06-05T08:48:00.001-07:002017-06-05T08:48:10.138-07:00Feeding the Pirates Right for MANNA and Spicy Extras: 100 Days of Recipes, Day 52<span style="font-family: "trebuchet ms" , sans-serif;">I am always so amazed, impressed, and grateful to live in a city filled with so many creative entrepreneurs in every sort of medium imaginable. But those who like to play with their food really get my attention.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUMvl2hRFxec5UHeGWeJpi0qn1kp1XLAvpIVZuxOm7_wETp9BoHYacWPUdy-vQd0sHlrnbmo-1zRvP-pB2Bb80YEx_cRLhUb5lA0bMg0fQ46TpzCmgaH_li6rKc4N0EjLeFGJifXyYoSw/s1600/bluejeanball.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="275" data-original-width="183" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUMvl2hRFxec5UHeGWeJpi0qn1kp1XLAvpIVZuxOm7_wETp9BoHYacWPUdy-vQd0sHlrnbmo-1zRvP-pB2Bb80YEx_cRLhUb5lA0bMg0fQ46TpzCmgaH_li6rKc4N0EjLeFGJifXyYoSw/s320/bluejeanball.jpg" width="212" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This weekend, my friend Matt and I attended MANNA FoodBank's <b><i><a href="https://mannaevents.org//" target="_blank">Blue Jean Ball</a></i></b>, their biggest fund raiser of the year. I participate in the Asheville Empty Bowls event every year, making bowls and trying to motivate other potters to make bowls. It was through that participation that I was invited to my first Blue Jean Ball several years ago. The event is always themed, and there is a costume contest for most creative interpretation of the theme, with tickets to the next year's Ball given as prizes. Thanks to my very talented friend Matt, also a creative entrepreneur, we have won our way back to the Ball for the past three years!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">As for the food, it's always delicious, creative small bites from some of the best restaurants in the area. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">As my hands were most often filled with small plates or a cuppa, I didn't take pictures of all the gorgeous and tasty bites, but we did get a lovely shot of what I think perfectly captures everything I love about Asheville, and this lovely human:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiL0Yp4rBbYoZLhoiKCM6VprUAmzzpCWuRsbuRSOifyluRqB3dvo2gAiZHyDekHNefhREuhVCND_TLZwP-EgModF7sk7Wfd4wSJznfx-GMAAUfGyAIDHXzPFAB-IU7blCwV78EJ25537m6/s1600/IMG_8912.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiL0Yp4rBbYoZLhoiKCM6VprUAmzzpCWuRsbuRSOifyluRqB3dvo2gAiZHyDekHNefhREuhVCND_TLZwP-EgModF7sk7Wfd4wSJznfx-GMAAUfGyAIDHXzPFAB-IU7blCwV78EJ25537m6/s400/IMG_8912.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rosetta, always feeding the family right!</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Rosetta has been feeding the family right at her restaurant, <b><i><a href="http://rosettaskitchen.com/" target="_blank">Rosetta's</a></i></b>, downtown since 2002, and this year marks 14 years that she's been sharing that love at the Blue Jean Ball. Not only is the <b><i>Family Favorite</i></b> my favorite dish at her restaurant, it's the perfect first bite before an evening of food, drink, and dance. We seem to be too darn busy to find each other on a regular basis the rest of the year - and this year she has been busy feeding and loving her family beyond just those she regularly tends here in the Asheville area, so this is one place I knew I would find this lovely lady for a soul-nourishing hug. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">And just to make you wish you were there, here are a few more tasty bites I recall:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Jerked duck with coconut biscuits, black bean gravy, and curry pickled shallots from <b><i><a href="http://www.biscuitheads.com/" target="_blank">Biscuit Head </a></i></b>(the pickled shallots were my favorite part - delish!)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Flambe strawberries with rum over mango sorbet from <b><i><a href="http://www.ashevillebouchon.com/" target="_blank">Bouchon</a></i></b> - a perfect palette cleanser.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Smoked duck breast on crostini with herbed goat cheese, arugula and orange reduction from <b><i><a href="https://www.chestnutasheville.com/" target="_blank">Chestnut</a></i></b> - that was great, but they also had a pile of Joe's Chips, and you most definitely can't eat just one!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Island Creek oysters from <b><i><a href="https://thelobstertrap.biz/?gclid=CjwKEAjwgtTJBRDRmd6ZtLrGyxwSJAA7Fy-hjvYSUac4lnBlU100k2i44fLYPBUSgNm_bj_NjGOvQxoCfw7w_wcB" target="_blank">Lobster Trap</a></i></b> - always a favorite stop!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><a href="http://luellasbbq.com/" target="_blank">Luella's BBQ</a></i></b> had Cured Pork Belly wth pickled watermelon rind that was a lovely bite.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><a href="https://posanarestaurant.com/" target="_blank">Posana</a></i></b> had what was perhaps my favorite single bite: Seared Scallops, smoked pork belly, and coconut rum butter.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">That's just what I remember - there was more goodness there<b><i> <a href="https://mannaevents.org//" target="_blank">from</a></i></b> Ambrozia, Biltmore, Carmel's, Red Stag Grill, Rezaz, Twisted Laurel, Webo's BBQ, Harrah's, PF Chang's, The Cantina ... and we didn't even make it under the dessert tent for Ultimate Ice Cream or French Broad Chocolates (I blame my pirate shoes - not much keeps me from the Chocolate Lounge!).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyh-6CzPVde7loCODslOP0IOgA5WulbRNUZ2-t0FIPKgj7da9EAfxFmWDhDBwmTZ_t8VF4PmqrQoFknEU4rd6cuUl85Xs1-41anhIVzTXnWNoH9ujDMF0DJ5S8ULAgclyd2nh55XFR9jMZ/s1600/IMG_8917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="1600" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyh-6CzPVde7loCODslOP0IOgA5WulbRNUZ2-t0FIPKgj7da9EAfxFmWDhDBwmTZ_t8VF4PmqrQoFknEU4rd6cuUl85Xs1-41anhIVzTXnWNoH9ujDMF0DJ5S8ULAgclyd2nh55XFR9jMZ/s400/IMG_8917.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">And while I'm not sharing a particularly new recipe today, I am sharing a new find - when we arrived at the parking lot and were waiting for the shuttle to the event, we met <b><i><a href="http://tadmcbridesauces.com/" target="_blank">Tad McBride</a></i></b> who had a trunk full of hot sauces he was sharing with everyone on the shuttle. I added some generous dashes of the <b>Matador</b> sauce to my eggs (on avocado, on toasted bagel) this morning for a flavorful punch. It's base includes mango nectar, pineapple juice, and habanero chili pepper, which gives it a lovely flavor to go along with the heat. Since we were there for the "Pirate Ball", I made sure to also get a bottle of the <b>Pirate</b> Sauce, which includes orange juice, coconut bits, and spices. I'm looking forward to trying that as a marinade.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">And if you were wondering, yes, we won again, and we can't wait to hear the theme for next year's Ball!!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><i>Heigh Ho, Heigh Ho, a Pirate's life for me!!</i></span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-61492062659979015302017-05-31T10:22:00.000-07:002017-05-31T10:22:37.014-07:00Nibs! 100 Days of Recipes, Day 50<span style="font-family: Trebuchet MS, sans-serif;">Or rather, Return of the Nibs! And let me take a moment to acknowledge that I finally reached the half way point of what didn't seem to be such a grand undertaking at the beginning. I also remind you, gentle reader, that it's not necessarily a daily undertaking, and that some days will just be on the Instagram feed. But I digress...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I ran out of cacao nibs a little while ago, and didn't think much of it, until I went to make a smoothy. Out of nibs, oh well. Hmm.... not quite as wonderful as it usually is. Went to make a salad. Out of nibs, oh well. hmm... it's just missing ... something. Thought about making cookies for someone. Out of nibs - that's a deal breaker now for my chocolate chip cookies, so it finally dawned on me that I needed more nibs. I was a nibs needer. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3l6K8_z9loTQ60FjiAlXD1jMfbq-pqRjsc_Ay22yS52LZcLIj-YOv586vOHZY6lZVi_ZtKus3ZN46_En3_ngXrwORXlFptIlZVu39dV0vBz0x6gAX7LY839Ghzd33RPq4TfD9FQQBQoQ/s1600/nibs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><i><img border="0" data-original-height="1024" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3l6K8_z9loTQ60FjiAlXD1jMfbq-pqRjsc_Ay22yS52LZcLIj-YOv586vOHZY6lZVi_ZtKus3ZN46_En3_ngXrwORXlFptIlZVu39dV0vBz0x6gAX7LY839Ghzd33RPq4TfD9FQQBQoQ/s320/nibs.jpg" width="320" /></i></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cacao Nibs, from The French Broad Chocolate Lounge</i></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">I know that nibs have become one of the new foodie darling trends, so they are much easier to find than in the days of yore, when after explaining to someone what they were, you had to then explain to them WHY you wanted them. And if you didn't know, cacao nibs are cacao beans that have been roasted, separated from their husks, and broken into smaller pieces. There have been all kinds of nutritional benefits that actually date back thousands of years, both for the nibs and the dark chocolate products that are made with the cacao bean. That's all very attractive, but my own experience with nibs started with a visit to <b>The Happiest Place On Earth</b>, which of course is the <b><i><a href="https://www.frenchbroadchocolates.com/pages/the-lounge" target="_blank">French Broad Chocolate Lounge</a></i></b>. It was there I first tasted the 'Nibby Brownie' - dark chocolate goodness that would be a fine brownie just by itself, but the added texture and flavor boost from the nibs just puts it over the top. I tried nibs myself for the first time in a chocolate chip and dried cherry cookie, and I was hooked. When I read about the nib's 'super food' qualities, I looked for other ways to add it to things, like my smoothies and salads. When the Chocolate Lounge started selling nibs, it was an even happier day as I knew they would be sourced with as much love and care as all the products (including my mugs!) that they sell.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I toodled on down to the Chocolate Lounge yesterday, determined to end my nib drought, but when I went inside <b><i><a href="https://www.frenchbroadchocolates.com/pages/chocolate-milk" target="_blank">Chocolate + Milk</a></i></b>, my heart skipped a beat - No Nibs!!! Lucky for me, the Manager, Melissa, was there and somehow she sensed my distress (not sure how, I'm sure I was so subtle!), and she called over to the <b><i><a href="https://www.frenchbroadchocolates.com/pages/the-factory" target="_blank">Chocolate Factory</a></i></b> and learned that they had some precious nibs. Double win - I would get my nibs AND I would get to visit the Chocolate Factory. I'm sure you can add years to your life just by walking in the door of the French Broad Chocolate Factory and inhaling deeply. Two bags of nibs in hand (along with a bar, and a bag or two of the truffle packs by the register - such chocolate pushers they are!) later, I was on my way home to revel in a nib-filled world.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">All that (and it did go on!) to say, I have nibs, and the next several entires in my 100 Day Project may indeed feature ... wait for it ... nibs.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Today's entry, and one of my favorite dishes:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpm6YdgKfUUDYsVhBBVwRbZqc7nN7f3gG-sOcgfT5bowIC9zIGk50ZdyIVbsGIPG61Met6logmap9V6nhFhaDaKxgR8NsY0np7_HerR0A0IDL0QapA4fUuzmge7Kjj_7hgshwP4BRO4kIA/s1600/FullSizeRender+57.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1580" data-original-width="1335" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpm6YdgKfUUDYsVhBBVwRbZqc7nN7f3gG-sOcgfT5bowIC9zIGk50ZdyIVbsGIPG61Met6logmap9V6nhFhaDaKxgR8NsY0np7_HerR0A0IDL0QapA4fUuzmge7Kjj_7hgshwP4BRO4kIA/s400/FullSizeRender+57.jpg" width="337" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Fruity, nibby salad</i></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">One grapefruit, sectioned and sitting in its own juices, plus a handful of walnuts, some frozen blueberries, a handful of nibs, a drizzle of pomegranate vinegar, and a light sprinkle of large-flake salt. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Happy Hump Day to all, and may you always have nibs.</span><br />
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<br /><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-39194280516770695412017-05-30T09:33:00.002-07:002017-05-30T09:33:36.250-07:00Progressive Toast: 100 Days of Recipes, Day 49<span style="font-family: Trebuchet MS, sans-serif;">You know that thing where you've made a new dish, it's really tasty yet while you're eating it you're thinking about what you want to do to it the next time you make it? Well that happened.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Last night's Market Veggie sandwich gave me some ideas, and that turned into today's lunch:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Zewy9QXaD00YrwLqPq1Hf0VP1qhjjZhyphenhyphenb-BfgSDavUNM5dybz1FzNDQjqpZp5b5xG4z7xZyDiQY5O00rDpnZmWysxcFU28mVl_67CporwrryVf2sIgs1hWV4bNwjJdjYbxchPzKLH6Cq/s1600/FullSizeRender+56.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="853" data-original-width="1221" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Zewy9QXaD00YrwLqPq1Hf0VP1qhjjZhyphenhyphenb-BfgSDavUNM5dybz1FzNDQjqpZp5b5xG4z7xZyDiQY5O00rDpnZmWysxcFU28mVl_67CporwrryVf2sIgs1hWV4bNwjJdjYbxchPzKLH6Cq/s400/FullSizeRender+56.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love how food pops on this tenmoku-glazed small plate. And I love how the<br />plate pops on this tea-cup towel!</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Toasted levain, with <b><i><a href="https://www.rootshummus.com/hummus/" target="_blank">Roots</a></i></b>' Mango Sriracha Hummus, some cucumbers, radish sprouts, and a drizzle of pomegranate vinegar. Crusty, spicy, cool, fresh, sweet, crunchy, and just a bit of a twang. Every bite a delight.</span><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-9565189361955861282017-05-29T18:42:00.001-07:002017-05-29T18:42:56.887-07:00More Market Delights: 100 Days of Recipes, Day 48<span style="font-family: Trebuchet MS, sans-serif;">It seems like it was JUST Day 47, and suddenly it's a week later, pots have been made, bisque fired, glazed, and as of earlier this evening, fired. Back to our regularly scheduled programming.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlHIFhyWFGe28TjuHQkx9H29Y30YqmdCbjlpCDgx228FTyfeLiQT8GoEB1GrJNimzjYsS-QnWfzg7sLG_Q61c-rCL6N4clbz8O8LjaMIW6KrXEcGqkJ9gQWG0GSwdrBx8Am57Yv1L2TcH/s1600/IMG_8784.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1600" data-original-width="1388" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlHIFhyWFGe28TjuHQkx9H29Y30YqmdCbjlpCDgx228FTyfeLiQT8GoEB1GrJNimzjYsS-QnWfzg7sLG_Q61c-rCL6N4clbz8O8LjaMIW6KrXEcGqkJ9gQWG0GSwdrBx8Am57Yv1L2TcH/s400/IMG_8784.JPG" width="346" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">My beautiful Birthday Cake, made by my friend Lindsey - it's<br />got a bottom layer of dates and nuts, a layer of cashew creme,<br />and a top layer of strawberry cashew creme, with fruit and other edibles.</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Birthday celebrations last week provided fun and delicious meals through the week, and hitting the <b><i><a href="http://www.northashevilletailgatemarket.com/" target="_blank">Tailgate Market</a></i></b> on my way to the studio for glazing on Saturday kept me stocked with goodies, even if I was too tired to do much with them.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJOwFYF36JtosSEy4J15cThCXmzlq28FRk_hVGLga2fnbkNn4lvTa-6aGJbrHqsjkVj4LTvrFhb-hN7L3NxxdylHgsf3t0ilgEJkRjCcZMSpBCnZuwakKRtMp9IzCebAlDjmOYVJllNBK/s1600/IMG_8792.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJOwFYF36JtosSEy4J15cThCXmzlq28FRk_hVGLga2fnbkNn4lvTa-6aGJbrHqsjkVj4LTvrFhb-hN7L3NxxdylHgsf3t0ilgEJkRjCcZMSpBCnZuwakKRtMp9IzCebAlDjmOYVJllNBK/s400/IMG_8792.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Birthday dinner with friends at the newly opened <b><a href="http://jargonrestaurant.com/menu/" target="_blank">Jargon</a></b>, <br />someplace I will return to often!</i></span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Tonight after the firing, I had plans to cook up a nice piece of fish, but three 12-hour days in a row cast a strong vote for no cooking. Luckily, my bounty from the Market gave me a perfect and satisfying meal of lightly toasted levain, a schmear of mayo, beautiful cucumbers, radishes, and radish sprouts. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-GvecFVPwPCPYl1KmWuxNDChD6vV4KcVPnagyzcidVhHKhUScQ9GKag582ObXhqUHll5zFTs0mM-wX4qVxgDbwvsPb3Kg3ofUAft71SYPumVNitYL_b_i7XjdwKcLmyLk6O4ZnSpHjHk/s1600/FullSizeRender+55.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" data-original-height="1165" data-original-width="1307" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-GvecFVPwPCPYl1KmWuxNDChD6vV4KcVPnagyzcidVhHKhUScQ9GKag582ObXhqUHll5zFTs0mM-wX4qVxgDbwvsPb3Kg3ofUAft71SYPumVNitYL_b_i7XjdwKcLmyLk6O4ZnSpHjHk/s400/FullSizeRender+55.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Perfect light meal that tastes of late Spring.</i></span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><br />A lovely taste of the season.</span><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-80855637815608877712017-05-23T04:33:00.000-07:002017-05-23T04:33:55.458-07:00Luscious Stack o' Leftovers: 100 Days of Recipes, Day 47<span style="font-family: Trebuchet MS, sans-serif;">Or, fun with a canape cutter.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">From the Sweet Potato Polenta, and a flattened version of Mom's Meatballs comes this lovely way of playing with my food:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKB3K_a_mRCKUumIVAXTZkd3-EZWDKVytVYxTBk0j-wkEUfEGuyVg6A-iQSyMGaxiHGmiww83EZaWpS6XCk9Q9w_m1hbyFVr7CsU_dqD4B1_kQ8myECp7wXydPIzf8q91nUa_EZ9_eT7d/s1600/FullSizeRender+54.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKB3K_a_mRCKUumIVAXTZkd3-EZWDKVytVYxTBk0j-wkEUfEGuyVg6A-iQSyMGaxiHGmiww83EZaWpS6XCk9Q9w_m1hbyFVr7CsU_dqD4B1_kQ8myECp7wXydPIzf8q91nUa_EZ9_eT7d/s400/FullSizeRender+54.jpg" width="373" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">So much fun playing with leftovers - I also had fun playing with my plates.</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">I took my trusty little canape cutter, and cut rounds of the leftover polenta. For each serving, a round of polenta and a round of meatball were heated on my Foreman Grill. Meanwhile, I cooked down some onions in herbed butter, then some spinach, also with light seasoning. While a sunny-side up egg slowly cooked, I started playing with the elements. A bed of spinach, then the polenta, some of the onions... When the egg was just right, I hit it with the cutter, and placed the cut parts of the whites on top of the polenta and onions. Next was the flat meatball, more onions, the egg, and a garnish of garlic chives (that had been in the onion saute). </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">It's still rainy, but I'm ready to move back into the fresh foods of the season. This has been some comfort food fun, though!</span><br />
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<br /><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-80297384927609607542017-05-22T07:33:00.001-07:002017-05-22T07:33:34.641-07:00Sweet Potato Polenta: 100 Days of Recipes, Day 46<span style="font-family: Trebuchet MS, sans-serif;">Thanks to a rainy, cooler turn in the unusually warm weather we've been having, and to a prompt from Instagrammer <b><i><a href="https://www.instagram.com/p/BUV6-clFjlP/?taken-by=glennbenglish" target="_blank">@glennbenglish</a><span id="goog_2133228674"></span><a href="https://www.blogger.com/"></a><span id="goog_2133228675"></span></i></b> and inspiration from my current book companion (and kitchen bff), I veered off the salad road and onto Comfort Food Lane last night. In Glenn's post, he described making Sweet Potato Grits, which I've done a version of in the past (not as refined as his description, which I will most definitely try!). Sunday was the second day of Studio Stroll, and it was rainy and cool all day, and after slogging around the studio grounds taking down pennants in the rain, I was ready for something warming and comforting, so I headed home with visions of Sweet Potato Grits in my head.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6N0JdEpMZqlfjwbN5fT22KZoAshwQ0aT70GlRq79tWiYPqIrI5ClzqF0R217nuxYbEs-YyS-mgJQ5uTtOJpnyGWBVX6FPZdr_5VW6lFaB2Lv-5KN1c8U2y7W2xPil1etN5KgtQsRZ4W2r/s1600/FullSizeRender+50.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6N0JdEpMZqlfjwbN5fT22KZoAshwQ0aT70GlRq79tWiYPqIrI5ClzqF0R217nuxYbEs-YyS-mgJQ5uTtOJpnyGWBVX6FPZdr_5VW6lFaB2Lv-5KN1c8U2y7W2xPil1etN5KgtQsRZ4W2r/s400/FullSizeRender+50.jpg" width="311" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;">My ingredients: delicious cornmeal from <b><a href="http://eastforkfarm.net/" target="_blank">East Fork Farm</a></b>,<br />a sweet potato, veggie broth (I love making my own stock,<br />but always keep some on hand for those long days), and<br />inspiration from my bff cookbook.</span></i></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">As with so many of my brilliant recipe ideas, I got home and discovered I didn't have all the proper ingredients. I was out of grits, but had some cornmeal. What's the diff, you say? For me, it's in the texture, and a more finely ground cornmeal is for Polenta, not Grits. Not sad, because I had just read a chapter in "The Pleasures of Cooking for One" by my kitchen bff Judith Jones, and she included a recipe for a baked Polenta that is how I love making it most, so Sweet Potato Polenta (because I'm almost never without sweet potatoes)!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0n72SujG0hIb645H6DK0Ku6StTQ1r1BBJlaA8Y7-IbJqNM22luhYMd71TrziLiIlPCzTtYJU7A_1Sn6bps_3AqK11KPU99B5DR4LY03fKtP_oWV6PsHeGr6O5_AAvsK3WLo3cDELmtoMf/s1600/IMG_8746.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0n72SujG0hIb645H6DK0Ku6StTQ1r1BBJlaA8Y7-IbJqNM22luhYMd71TrziLiIlPCzTtYJU7A_1Sn6bps_3AqK11KPU99B5DR4LY03fKtP_oWV6PsHeGr6O5_AAvsK3WLo3cDELmtoMf/s400/IMG_8746.JPG" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;">Baking in handmade is easy, just heat it with the oven!<br />Place the sweet potatoes, cornmeal, and seasonings in the pot.</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3V3Q89s3cAMdqsyFS9qnsuJCSaa1ZfAnFaO8T8K4ySEoqZoF6blz0bBuxzGk2g4slkrRtkqiJw3mEC2DnJQR30WPgjqlcczG2t82vhOv44W-32qy5kIcP4ANy8PZmKzJn4gIYBaCIFzb/s1600/IMG_8747.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3V3Q89s3cAMdqsyFS9qnsuJCSaa1ZfAnFaO8T8K4ySEoqZoF6blz0bBuxzGk2g4slkrRtkqiJw3mEC2DnJQR30WPgjqlcczG2t82vhOv44W-32qy5kIcP4ANy8PZmKzJn4gIYBaCIFzb/s400/IMG_8747.JPG" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;">Pour heated broth on top of sweet potatoes and corn meal.</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmsbHtY3vz0j7RPvIj5PwyG5L6kZ-tikZaN1B58kqZpNrH0F-2UKC-3iqL9Z8Umvn_N9s_LhYTpfQRbiE6CPkBSUfuZDUDKU_OdvNTq2pc7ir9Z3RF9GRfZCU0aJQFDJZUEZutb68sWwZ/s1600/FullSizeRender+51.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmsbHtY3vz0j7RPvIj5PwyG5L6kZ-tikZaN1B58kqZpNrH0F-2UKC-3iqL9Z8Umvn_N9s_LhYTpfQRbiE6CPkBSUfuZDUDKU_OdvNTq2pc7ir9Z3RF9GRfZCU0aJQFDJZUEZutb68sWwZ/s320/FullSizeRender+51.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;">Stir it all together, making sure the cornmeal is well mixed with<br />the sweet potatoes and the broth.</span></i></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">I had also been wanting to make up a batch of my <b><i><a href="http://homemadetastesbetter.blogspot.com/2017/05/moms-meatballs-100-days-of-recipes-day.html" target="_blank">Mom's Meatballs</a></i></b>, but to avoid the stove top spatter of cooking meatballs, and because I was tired and didn't want to stand in the kitchen while things cooked when I could be on the floor with my legs against the wall, I spread the paté<!--EndFragment--> out thinly on a baking sheet and baked it 'a la' my meatloaf, with a schmear of sriracha tomato paste on top. I used a canape cutter when it came out of the oven, and had cute, little flat meatballs to go with my polenta!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Comfort dinner on a rainy night accomplished.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaHy3oueoS_avQHU827X2zSrnr539prDI3bonrTSZF2pgtrEbBT_n9Pr_La6WnBV0BD4GIXC-JbGR56RL4SmzDrYuR5sl_EGIGPS4bkXNJn7Efjgz7sWu2J-9Ggnz6IZDGnrevtMsmD1R/s1600/FullSizeRender+52.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaHy3oueoS_avQHU827X2zSrnr539prDI3bonrTSZF2pgtrEbBT_n9Pr_La6WnBV0BD4GIXC-JbGR56RL4SmzDrYuR5sl_EGIGPS4bkXNJn7Efjgz7sWu2J-9Ggnz6IZDGnrevtMsmD1R/s640/FullSizeRender+52.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Trebuchet MS, sans-serif;">Easy prep and great comfort food meal in a warm, stoneware bowl on a rainy night. </span></i></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Sweet Potato Polenta</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><i>(inspired by the aforementioned InstaPost, and Judith Jones' recipe for "Baked Polenta with Vegetables", </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><i>in <b>The Pleasures of Cooking for One</b>, Alfred A. Knopf, 2009)</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2 small sweet potatoes, peeled, steamed or boiled, and mashed with a bit of butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups vegetable broth</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup fine ground cornmeal</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">several grinds of pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I cooked this in one of my ceramic bakers, so I did not pre-heat the oven. If you're using pyrex or other baking dishes, you can pre-heat to 350 degrees.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Bring the vegetable broth to a light simmer, then turn off the heat.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Place the mashed sweet potatoes in the baker. Sprinkle the polenta on top, and add the salt and pepper. Pour the heated veggie broth on top, and stir carefully to fully blend.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Place the baker in a cold oven, then set the temp to 350. Bake for about 30 minutes, and check to see that the liquid has been absorbed. Let cool just slightly before spooning into a bowl. Grate a little pecorino on top if you like.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Also like many of my favorite recipes, I'm already thinking of what I can do with the leftovers...</span><br />
<br /><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0tag:blogger.com,1999:blog-91614680599128420.post-4801432205431090012017-05-17T11:44:00.004-07:002017-05-17T11:51:14.306-07:00French Toast: 100 Days of Recipes, Day 43<span style="font-family: "trebuchet ms" , sans-serif;">Actually, this might better be named <b><span style="font-size: large;">the syrup that you might put on French Toast</span></b>, but I'll include both recipes.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">How this came about: I was gifted the most beautiful levain loaf by my friend and wicked-talented baker Beth, of <b><i><a href="https://www.instagram.com/sweetdaisysbakeshop/" target="_blank">Sweet Daisy Bakeshop </a></i></b>fame, and when I got home with it, I realized that I hadn't had any beautifully made local bread in far too long, so French Toast for dinner was the only logical solution!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I always have eggs on hand from <b><i><a href="http://www.mudlusciouspottery.com/Welcome.html" target="_blank">Mudluscious Gardens</a></i></b>, so I knew the toast part would be great, but horror of horror, I'm out of Vermont Maple Syrup (yes, it has to be). Not to worry, there are plenty of odd jars of this and that around, and I'm pretty pleased with what resulted.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">This is a scavenge-type recipe, so amounts are .... 'to taste'. As for the French Toast, that also changes from time to time - this time, it was as follows. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">A side note to say that this bread is a round loaf, so to get a good slice for the French Toast, I had to lop off a piece, cutting about 3" into the loaf. That means the slices that followed would be nice sized ovals that would make for great servings. It also means I had a lovely 3" piece of bread "end" that was just sitting there, daring me to wait until the French Toast was done to taste its goodness. I lost that dare. Worth it.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXtOG1uYyvSyrgXBRB7X771UMJ8ECZmWBHobsKtUUDdo0CxMkzCRQtI21sWHG6LmWfqJzR5cJ-o41IrQEEEiqe77ZkVPis4UZ1NMHSbqN8uQ3gxhVvt7lCl1nlgXSVLe6WtzVspyw2aj0/s1600/frenchtoast.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXtOG1uYyvSyrgXBRB7X771UMJ8ECZmWBHobsKtUUDdo0CxMkzCRQtI21sWHG6LmWfqJzR5cJ-o41IrQEEEiqe77ZkVPis4UZ1NMHSbqN8uQ3gxhVvt7lCl1nlgXSVLe6WtzVspyw2aj0/s400/frenchtoast.JPG" width="300" /></i></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>French Toast on one of my favorite plate designs. The copper<br />blue/green glaze creates a beautiful frame.</i></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>French Toast with Strawberry-Jalapeno-Fig Syrup and Caramelized Bananas</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">For two generous slices of levain (will feed two normal servings or one "I don't care how this looks I'm eating it all" serving).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1 egg</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/3 cup cashew milk (or milk of your choice)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">pinch of salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp. vanilla</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp. cinnamon</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 large slices from the loaf of levain, or 4 slices of your favorite bread for the occasion</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Beat the egg, and mix in the next four ingredients. Dredge the bread in the egg mix. Heat a skillet or griddle to med/high heat, and place the dipped bread in the skillet. Turn after it's golden brown (time will vary depending on how thick you slice it!), and serve with fresh or prepared fruit and syrup of your choice.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>The Bananas: </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1 banana, sliced into 1/2" discs</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Pomegranate Molasses</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 small nob of butter</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">When you finish the last of the toast slices, drop the nob of butter in the skillet, then toss in the banana slices. Stir to coat, then drizzle some molasses on top - maybe about a TBSP total, but more or less depending on the size of your banana. Stir lightly to coat, being careful not to mush up the bananas as they get warm and soft. Carefully flip them over after about a minute, then let them cook on that side only about another 30 seconds. Put them on top of the cooked French Toast Slices.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>Strawberry-Jalapeno-Fig Syrup</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;">If you happen to have the same jars of jam in your fridge as I do, then you can make this. Or, you can use other jars of jam, and instead of the popsicle you can use a bit of juice or even water.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Strawberry-Jalapeno Jam*</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Fig Preserves*</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">All-fruit popsicle (this was a mixed-berry pop)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Put a generous dollop (amount dependent on how much French Toast you want to cover!) of the jam and preserve in a small sauce pan over med-low heat. Take the popsicle off the stick, and add that to the pan. Let it all melt, stirring to mix thoroughly. Pour this over the bananas and the French Toast.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Optional: Zest a lemon and cut it up into thin strips and sprinkle on top.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">*the jam was gifted to me by the maker, so if you don't make your own jam, get someone to make it, it's great! Same suggestion for the figs, but if you're in the Asheville area you can find great Fig Preserves at the <b><i><a href="http://www.gypsyqueencuisine.com/" target="_blank">Gypsy Queen Market & Deli</a></i></b>.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><div class="blogger-post-footer">This article is © Copyright – All rights reserved - homemade tastes better on handmade.</div>CGShttp://www.blogger.com/profile/15073741519220163535noreply@blogger.com0