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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 - Sweet Potato and Ginger Soup

It's been cold and snowy here in Atlanta and much worse for my friends and family up north.  That inspired me to post this recipe for a warming and hearty soup that is also quite delicious.  I have found that potato soups freeze well so you can make extra and have it ready for wintery dinners and lunches.  The ginger helps keep warm you and it's good for you but adjust the amount of ginger used to your taste.  I love it and can eat it all by itself.

Sweet Potato and Ginger Soup

  • 1/2 cup yogurt
  • zest of 1 lime
  • 1 TBS olive oil
  • 1 onion, diced
  • 3 cloves garlic, sliced
  • 2 large sweet potatoes, cubed
  • 4 cups vegetable stock
  • 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 2 -3 TBS fresh ginger root, chopped
  • 1/4 creamy peanut butter
  • juice from 1 lime
  • fresh cilantro, chopped for garnish
  • 1 roma tomato, diced


Stir together yogurt and lime zest in a small bowl, cover and let sit in the refrigerator while you're making the soup.

Heat a stock pot, add the oil until it just starts to shimmer then add the onion and garlic.  Cook over medium heat until just softened, about 5 minutes.  Add the sweet potatoes, vegetable stock, cumin, red pepper flakes, and ginger.  Bring to a boil then reduce heat to simmer.  Cover and simmer for 15 minutes or until potatoes are tender.

Puree the soup using a blender or an immersion blender.  Add peanut butter and stir in throughly.  Add lime juice and a dash of salt if desired.

Serve hot with a dollop of yogurt/lime mix, diced tomatoes, and cilantro.

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  1. That looks good as well as healthy. I agree with you on the fresh ginger, YUM!

    1. Ginger is really delicious and is good for a lot of heath concerns.

  2. Perfect for to shop.

    XO T

  3. Replies
    1. I hope you do, let me know how you and Mark like it.

  4. I keep seeing versions of soup like this, so easy and yummy and tasty here!

  5. Thanks Gary, I believe in keeping recipes easy and yummy. You should try this one.


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