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Ground Breaking

Reuse, recycle, reduce. We hear these ideas all the time and I tend to think they are good ones. It comes in especially great when someone gives me an old kiln.  That is exactly what happened when the electric kiln that we used for cone 6 glaze firing gave up the ghost at Callanwolde. It’s a good size kiln, much bigger than my electric kiln but I’m not interested in rewiring this one. You may remember I did that with my electric kiln when I installed the kiln sitter (you can read about that here) which I got from another free kiln.

My plan for this kiln is to make it a reduction kiln since that is the look I like best for my pots. I am even considering adding a stoke hole so I can feed some small piece of wood into the kiln for some ash and wood effects.

Before I can start converting it into a gas kiln I need to build a kiln shed. My current kiln room is fine for the electric kiln but it’s too crowded to add flame to the mix. I’m designing a simple lean-to type shed that will have a m…

Meatless Monday - Stuffed Poblano Peppers

Stuffed peppers are really great.  You can do so much with them by using all kinds of different stuffings.  But I rarely see anyone stuff anything except your basic bell pepper.  Yes, these are delicious peppers but if you want to spice things up a bit poblano's might be the way to go.


4 Poblano Peppers, large enough to stuff 1 tablespoon olive oil
½ small red onion
1 ear sweet corn
2 teaspoons paprika
1/2 small onion, chopped
1 teaspoon Mexican oregano
3 cloves of garlic
¼ teaspoon cumin powder
½ teaspoon chipotle chile powder
½ teaspoon black pepper
½ teaspoons sea salt
1 tablespoon brown sugar
¼ cup water
½ cup cooked brown rice (can be cooked a day ahead)
2 ounces queso fresco

¼ cup plain yogurt
1 tablespoon lime juice
2 tablespoons minced cilantro


Preheat broiler and place peppers in a roasting pan. Place under broiler for 1-2 minutes until peppers are blistering. Remove from oven and let cool.

In a medium skillet, heat olive oil over medium-low heat. Add the onion and garlic to pan, cooking until translucent, 5-6 minutes. Remove corn kernels from cob, add to pan, and continue to cook for 3-4 more minutes. Combine spices, pepper, salt, and brown sugar in a bowl. Add to the pan along with the ¼ cup of water. Stir until spices are mixed well. Add cooked rice and continue to heat for 1-2 minutes until rice is hot.

Divide mixture into the four peppers and top with cheese. Return pan to under the broiler and heat until cheese is melted and lightly browning, 1-2 minutes.  Remove from the broiler.

Meanwhile, whisk together yogurt, lime juice, and cilantro. When the peppers are done in the broiler spoon yogurt topping over peppers and sprinkle with extra cilantro if desired.

Serve with cold beer or margaretta's if you're so inclined.

Check out the gallery page - Future Relics Gallery by Lori Buff


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