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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…

Fennel and Orange Salad

This time of year it's easy to find some really great cool season vegetables.  Many of these veggies are really packed with vitamins that are needed during the cooler weather.  I used kale as my greens but I'm sure you can substitute any other cool season green that you prefer.

Fennel and Orange Salad

Ingredients

  • Bread of choice, very thinly sliced
  • 2 tablespoons white wine vinegar
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon finely grated peeled ginger
  • 1/2 teaspoon coarsely ground black pepper
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 3 navel oranges
  • 1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
  • 1 head of kale, center ribs and stems removed, leaves torn into bite-size pieces (about 4 cups)

preparation

Preheat oven to 375°F. Place bread slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, kale, and croutons to bowl; toss to combine.


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

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