Spring Market Inspirations

Good News! Studio life is ramping up (mmmmm...ramps!), and the rest of the year looks productively busy and fruitful (mmmm....fruit!). And although I may not be home to cook as much, even the studio kitchen is getting more beefed up (mmmm...ok, I'll stop) with the addition of an oven/stove. Watch for studio creations in the future. And I did manage to get a bit of garden planted, with great hopes to continue - also another post to come.

Tonight's fun in the kitchen was motivated by running across a sale on lamb chops at the Farmer's Market, followed by a lucky grabbing of the last bunch of pencil-thin asparagus at another booth. 

As the chops were marinating in a bit of garlic, rosemary, thyme, salt, and olive oil, I looked through what else was on hand, and this is what happened (recipe is in there if you pay attention!):

The sweet potatoes were cut up and boiled for a mash, and while they simmered and the meat marinated, the garlic scapes and shallots were chopped (small dice) and saute-ed in olive oil, seasoned with salt, pepper, and fresh thyme. Sliced mushrooms were added to that, and after it cooked down a bit over medium heat, a small drizzle of aged balsamic vinegar and about 3 tbsp of stock were added before I placed the asparagus on top. Covered that and let it steam on med-lo heat while I seared off the chops in a hot cast iron pan in a bit of olive oil over med-hi heat. After they were browned on both sides (3 minutes or so each side), they went into a preheated 400 degree oven for 10 minutes, during which, the sweet potatoes were mashed with 2 tbsp butter, a splash of almond milk, a few grates of pecorino romano, and salt/pepper to taste. The chops were taken out of the oven and moved to a platter to rest for a bit while asparagus was plated and topped with mushrooms/scapes along with the mash, and then we had dinner!

Continuing a Legacy

I have been given an incredible honor - Marty & Eileen Black, who have recently retired The Potter's Mark studio and gallery, have given me their process and glazes/recipes for their signature line of pottery, in the hopes that I will be able to continue the legacy they've built over the past 30+ years.

I am indeed honored and very excited about what possibilities lie ahead with this opportunity. Currently, I'm in the process of testing two of the most popular glazes, their signature 'Red', and the 'Spirit' glaze. The first tests of using these glazes on my clay body in a different kiln were very encouraging, but I won't begin regular production in any of these glazes until I have consistent results in several firings. After I nail down these two glazes, I'll test through others. While I may not carry items in every glaze, my plan is to be able to fill replacement orders for long time collectors in any glaze they have. I will only produce bodies of work in 2-3 glazes for show and sale in The Village Potters' gallery and in other regional galleries, all under the name "The Potter's Mark Line". 

The overall list of items that will be offered will be less than what Marty and Eileen originally carried, as  they, working together full time, were able to carry over 50 items, many available for wholesale as well as retail. I will have to pare down that list as I will be working solo. I'll also be carrying on my own work - if you check out my website 'Portfolio' link, you'll see that I've added a section for The Potter's Mark. As I continue the tests and achieve consistent results, I'll begin posting samples of the glazes that will be available. But testing is imperative, and cannot be rushed! If you'd like to keep up with my progress, I invite you to join The Potter's Mark mailing list for monthly updates and opportunities to win very special, very one-of-a-kind test pieces during this process. You'll also get first dibs on placing orders once that time comes!

 
The standing bowl, above, is The Potter's Mark signature Red Glaze. On the right, first test firing in my kiln. Encouraged to get red at all, but still some work to do!

For those who have been collecting The Potter's Mark wares, I will be carrying the most popular forms, and while I will make every effort to stay true to the spirit of Marty & Eileen's forms, they will be different as different hands are making them. I would never attempt to copy their style - indeed, one of the reasons I have been given this great honor and opportunity is because our styles, while different on the surface and in our decoration, have much in common when you look at the base forms. I believe that when current collectors see the range of forms available, that they may not have or may not have considered, with Potter's Mark glazes, they will be very pleased to add them to the collection.

Stay tuned for more!

Happy Mother's Day!

Just a few thoughts on Mother's Day, about my own gorgeous mom, my lovely sister who is a super-mom, and so many other women in my life who exemplify what it is to be a mother, whether they have children or not. I count many as dear and vital friends, I've adopted many of them, and I admire them all (and if we know each other and you're wondering if I'm talking about you, I am!). But my own mom is the one who gave me my first and lasting definition of 'mother', and I have found myself 'mothering' in many times/parts of my life, and if I do it right, it's because of what I learned from her. 

Happy Mother's Day Mom! I Love You!


“A mother is the truest friend we have, when trials heavy and sudden fall upon us; when adversity takes the place of prosperity; when friends desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.” 
― Washington Irving

“No language can express the power, and beauty, and heroism, and majesty of a mother's love. It shrinks not where man cowers, and grows stronger where man faints, and over wastes of worldly fortunes sends the radiance of its quenchless fidelity like a star.” - Edwin Hubbell Chapin

Allegria & Don, my 'rents

“Behind all your stories is always your mother's story. Because hers is where yours begin.” 
― Mitch Albom

"A mother's arms are made of tenderness and children sleep soundly in them." - Victor Hugo

Generational moms: my sister Becky & Mom

“In a child's eyes, a mother is a goddess. She can be glorious or terrible, benevolent or filled with wrath, but she commands love either way. I am convinced that this is the greatest power in the universe.” 
― N.K. Jemisin

More generational love - me ... a few years ago ...
with a picture of my mom's mom, Hannah.

“If you have a mom, there is nowhere you are likely to go where a prayer has not already been.” 
― Robert Brault

Ramping up Simplicity

While I'm still not putting plants in the ground until after Mother's Day, I always feel like Spring has officially sprung when ramps show up at the market.

Love my Locals! Eggs & Shiitakes from Mudluscious Gardens
and local ramps from Katuah Market.

And as with most things fresh from the garden or farm, simple is best. Other than what you see in the picture, the only other ingredients I used were olive oil, salt, and pepper.

saute chopped ramp bulbs and leaves in olive oil until softened.
Season with salt & pepper.

Add sliced shiitake mushrooms. Continue to cook until moisture is released
and mushrooms are tender, but still have a bite.

Break two eggs into pan, lightly salt/pepper. Begin to softly scramble,
but only the whites.

Once the whites are cooked, break the yolks and stir
to coat the rest of the pan.

Cook yolks to preferred doneness. I like them soft - the flavors are simple and fresh,
earthy and aromatic. 

Pop Up Spring Cleaning Sale

I'm cleaning the studio and making room for new production, this is true. It's also true that winter is a bit slower, and I've got some piles of pots that are just lovely, but they really aren't a part of my regular inventory for one reason or another. Some were glaze tests, and progressions of firings as I work through glaze tests. Some were demo pots for various occasions, some were duplicates made when filling commissions. Some were just for fun - trying something new but not intending to continue, and some just haven't found their forever home yet and are of a style I might not continue. All lovely pots, looking for a new home so I'll have room for all the pots on my current production list, as well as the ideas swimming around in my head.

Seems the same is true for my studio-mate Judi, so we're having a little pop-up sale in the new Feature Gallery at The Village Potters. Our sale begins Friday, March 7 and runs through Saturday, March 22 or when we run out of pots, which ever comes first. Pots, both functional and decorative, are priced to help motivate their transition to good homes.

Come and get 'em. All sales final, and no wholesale purchases on sale items.

The Village Potters is located at 191 Lyman Street (Riverview Station), #180, Asheville, NC, 28801. Winter hours are Monday - Saturday, 10am-4pm.

Hope to see you there!

Warding off the Winter Woes

It's been a nasty year for colds and flu, but happily I've been clear of them other than a warning sniffle or tickle. Those have been quickly dealt with, and this morning when my housemate came home from work with big signs of a coming flu, I reached for a recipe that would be both soothing and healing for him, and immune-boosting for me.

Ginger Turmeric Tea

2 cups water
1/2 tsp. ground turmeric
1/2 tsp. ground ginger
1" knob fresh ginger, peeled and grated*
1" knob fresh turmeric, peeled and grated*
Juice of 1/2 lemon
1 TBSP honey or maple syrup, or to taste

Options: 
Milk of your choice if you like it creamy

*Not required, but really good if you can get fresh too.

** If you have a scratchy throat, add 1/2 tsp. cayenne to the pot to add even more anti-inflammatory properties.

Put everything but the sweetener (and creamer, if using) in a pot and bring to a boil. 

Lower heat and let it simmer about 10 minutes. 

Pour into a pre-heated teapot, sweeten to taste and add creamer of your choice (if you choose), and enjoy!

PB Banana Bread

Peanut Butter Banana Bread

Nothing warms up a chilly, winter home like the tantalizing aromas that waft from a busy oven. A lighter holiday schedule combined with a pseudo-snow (or would that be pseudo-psneau?) inspired me to don a baker's cap this morning. That, and the bananas that were over-ripening before my eyes.

As often happens, the inspiration to create something may not always coincide with a larder filled with everything on the ingredient list. But let's not let that stop us! I knew I had the basics for a banana bread, so I started with a favored recipe from James Beard's "Beard on Bread" that I have often used as a base recipe:

1/2 stick (1/4 cup) butter
1/2 cup granulated sugar
1/2 cup honey
2 eggs
1 1/2 cups mashed, very ripe bananas (3 heavy ones should do it)
1/12/ cups all-purpose flour
1/2 teaspoon salt
1/2 cups sliced nuts, almonds or your choice.

So going down the list, I only had to make a few adjustments:

*I don't have butter, but I did have almost 1/4 cup of peanut butter. After scraping every bit into a measuring cup, I made up the difference with some hardened coconut oil. 

*had some unrefined sugar, but no honey, so subbed maple syrup but a little less of each.

*used some chopped walnuts for nuts, and had some cinnamon out and in the bowl before I realized it didn't call for it, so let's say I added 1/2 teaspoon.

I love these bread recipes as they are so simple. Cream the "butter", add the sugars, add the eggs one at a time, stir in the bananas. Sift the dry, mix it in and then mix in the nuts. Easy-Peasy! Pour into a greased loaf pan (I also like to do these in muffin papers - more of that nice top crust to enjoy and the extras freeze well), and bake in a pre-heated 350 oven for about an hour or until a knife inserted in the middle comes out clean.

A perfect way to fill the house with yummy smells, and nibble away the morning with perhaps just one more cup of coffee...

Seems I just had that cookbook in my hand, where did I put it....?