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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 - Broccoli Salad with Blueberries and Honeyed Pecans

They say broccoli is really good for you because it's full of calcium, beta carotene, and a host of other vitamins and minerals.  That's just a bonus, it tastes delicious.  It's always been one of my favorite vegetables, even when I was a kid.  I remember my great-grandfather (who was born in Sicily) liked to eat his broccoli with a drizzle of olive oil and some freshly ground black pepper.  The man knew how to eat.  I think he would have liked this salad.  I hope you do too.



Ingredients: 

2 small crowns broccoli, chopped into florets
½ red onion, thinly sliced
½ cup fresh blueberries
½ cup dried cranberries
2/3 cup plain whole milk yogurt
Zest of 1 lemon
Juice from 1 lemon
2 tablespoons honey
1 pinch kosher salt

For the Honey-Toasted Pecans: 

2/3 cup raw pecan halves
2 teaspoons olive oil
1 ½ tablespoons honey
1 pinch kosher salt

Instructions:

To Prepare the Honey Toasted Walnuts: 
Add all ingredients for the walnuts to a small skillet and heat over medium. Cook 5 to 8 minutes until mixture is very bubbly and pecans have caramelized.  Set aside and allow to cool. Chop the pecans when cool enough to handle.

To Prepare the Broccoli Salad: 

Chop the broccoli crowns into small florets, and chop the broccoli stems. Add stems and florets to a large serving bowl. In a small bowl, stir together the yogurt, lemon zest and juice, honey, and salt. Pour this mixture over the broccoli and stir well to coat all of the broccoli with dressing. Add the red onion, blueberries, dried cranberries, and toasted walnuts and toss.

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

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