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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 - Rice Noodle Salad

So often we think of Asian food being something that is stir fried in a wok or maybe some spicy curry.  The foods that have deep, rich, complex flavors that warm the heart and the belly.  Asian salads are not the first thing that come to mind for me.  This nice, light salad may change that thought.  It's full of flavor but it's a light and delicious flavor.  Plus it's quick and easy to make.  You may wish to experiment with different vegetables or proteins.  I made this with shrimp but tofu would work well too.

Salad with Rice Noodles by Future Relics Pottery
Rice Noodle Salad

Ingredients:

For The Dressing 

Juice from 1 large lime
2 to 3 tablespoons fish sauce or soy sauce
2 ½ tablespoons light brown sugar
½ cup water
1 small red chile, minced
1 clove garlic, peeled and minced

For The salad 

 8 ounces thin rice noodles
1 large carrot or zucchini, peeled and cut into matchsticks
Half a cucumber, thinly sliced
8 to 12 ounces cooked shrimp or tofu (optional)
A handful of fresh mint, cilantro, or Thai basil, or a combination, coarsely chopped
1/3 cup roasted cashews, coarsely chopped

Directions:

Whisk together all the ingredients for the dressing in a small lipped bowl. Set aside.

To make the salad, bring a large pot of water to a boil. Add the rice noodles and cook until just tender, 3 to 4 minutes or per package directions. Drain in a colander and immediately rinse the noodles very well with cold water. Shake the colander to remove excess water, then spread the noodles out on a clean towel to cool.
Divide the noodles into bowls. Top each with carrots, cucumbers, tofu and nuts. Strew the herbs over the tops of the salads. Drizzle the dressing onto the salad.  Enjoy.

Makes about 4 servings.

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

Comments

  1. I bought some rice noodles and they've sat in the cabinet, now I can use them for your recipe.

    ReplyDelete
    Replies
    1. Excellent Linda, glad to help. Let me know how you like it.

      Delete

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