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Why Soda Firing

The pots in a soda kiln usually don’t have much glaze on the outsides of them, they are glazed by the introduction on soda ash, which volatiles when it hits the flame and creates a glaze. The flame then carries the soda ash through the kiln and the pots become glazed wherever the flame and soda kiss the pots.

Here you see me spraying the soda ash which is mixed with boiling water, into the kiln at about 2200 degrees.

 The results can be greatly varied with this type of firing. For me, that's a big part of the fun of it. You never know with 100% certainty, what you will get from the kilns.

This pot shows where the glaze hit the surface and really added a nice difference in appearance. The green you see is a spearmint glaze that I used inside the pot and along the rim. The soda mixed with that glaze and made it very dark, almost black in some spots and almost white in others. You can also see where it kissed the shoulder of the vessel and the handles. The orange color is from a flas…

Meatless Monday - Avocado Stuffed with Garlic Shrimp

Avocado is not only delicious but it's good for you also.  Or so the experts say.  All I know is that I really enjoy eating them.  They are creamy and delicious and can be prepared in a myriad of different ways, the possibilities feel endless.

This recipe is very quick and easy.  It takes about 10 minutes to prep and cook. You might even want to make this for lunch because it's very light, satisfying yet not overly filling.  I had it with a side of cherry tomatoes from my garden.  Delightful.

I used small, salad shrimp but you could substitute really fresh tofu for the shrimp.

Avocado Stuffed with Garlic Shrimp by Future Relics Gallery
Avocado Stuffed with Garlic Shrimp
Ingredients: 

1 whole avocado
1 cup salad shrimp (if frozen, thaw before cooking) or tofu chopped into small cubes.
4 cloves garlic, minced
1 TBS olive oil
freshly ground pepper to taste (optional)
a few leaves of fresh parsley or cilantro, chopped
pinch chili powder

Directions:

Cut the avocado in half and remove the pit.  Scrape out most of the fruit and set it in a small bowl.  Keep the shells for stuffing later.

Heat a skillet then add the olive oil.  Add the minced garlic and sauté for a minute.  Add the shrimp and cook until the shrimp just turns pink.  Don't over cook.

Pour the garlic shrimp into the bowl with the avocado, add the herbs and spices then mix well being sure to break up an large pieces of avocado.

Spoon the mixture into the avocado shells and serve.

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

Comments

  1. looks delicious, I love shrimp and avocado, whose plate, it's a nice one.

    ReplyDelete
    Replies
    1. The plate was made by Geoff Picket, another Georgia potter.

      Delete
  2. YUM! Gotta try this one. I eat an avocado almost every day. Delicious and nutritious!

    ReplyDelete
    Replies
    1. Let us know what you think of it Cheri.

      Delete
  3. Tasty, I love them all.
    Our friend Geoff Picket! He's a fine potter and person.

    ReplyDelete
  4. Pitiful. Trying to find fresh wild Gulf shrimp.

    We humans ruin everything.

    XO T

    ReplyDelete
  5. Funny, I noticed how pretty all that was on the plate too :)

    ReplyDelete

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