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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 - Shrimp and Avocado with Spiced Rice

Don't you love avocados?  They are versatile, tasty, and add a certain flair to a recipe.  Yes, they are high in fat, but it's a good fat so they are fine in moderation.  I used shrimp in this recipe but to make it truly meatless you can easily substitute diced tofu or the meat alternative of your choice.

I've included 2 recipes here, one for the rice and one for the shrimp.  You could simply use plain rice, this version is spicier.

Shrimp and Avocado with Spiced Rice
The Rice:


  • 1/2 cup rice (brown or white), uncooked
  • 1/2 tbs cumin, ground
  • 1/2 tsp coriander, ground
  • 1/4 tsp cayenne pepper

Boil the water for the rice according to the package directions, when you add the rice add all the spices, then continue to follow the rice directions.

The Shrimp or Tofu:


  • 3/4 pound medium - large shrimp, shelled and deveined
  • 2 cloves minced garlic
  • 1 TBS brown sugar
  • 3 TBS soy sauce
  • 1 tsp chili powder 
  • juice from 2 limes
  • 1/4 tsp red pepper flakes
  • 2 tsp olive oil
  • 1 ripe avocado
  • chopped cilantro for garnish

In a medium bowl stir together garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes, olive oil and shrimp or tofu.  Toss to coat then marinate for at least 15 minutes.

Preheat the broiler.

Using a slotted spoon, spoon the shrimp onto a cookie sheet or baking dish.  Broil for about 2 minutes.  Pit and peel the avocado then cut into strips while the shrimp is broiling.  Turn the shrimp and broil for another 2 minutes or until just cooked.  Serve over rice, add avocado and cilantro.

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


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