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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 - Quick Couscous Stuffed Tomatoes

The cooler weather is starting to move into many parts of the country as summer is giving up her hold.  We are now trying to use up the last spoils of the summer garden before the autumn crops take over entirely.  Of course this is a recipe that you should bookmark and come back to a few times next summer while you can get great tasting tomatoes.

You can find hundreds of different recipes for stuffed tomatoes, many of them include baking the tomatoes in the oven with lots of cheese bubbling out of them.  Doesn't that sound good?  Maybe I'll try something like that one day soon but for now I'm still not ready to turn on the oven and heat up the house and I'm not ready to give up that fresh tomato taste.  So this recipe is heavy on fresh flavor and a quick, easy meal.  You can even make the couscous a head of time.  If you can't or don't want to eat pasta try a hearty grain.

Quick Couscous Stuffed Tomatoes by Future Relics Gallery
Quick Couscous Stuffed Tomato

4 large ripe tomatoes
1 cup couscous, cooked
1/4 cup feta cheese, diced or crumbled
1/4 cup fresh basil
2 tsp fresh mint leaves, chopped


Cut the top off of the tomato and scoop out the insides with a spoon but try to leave the fruit at the skin in tact. Chop the tomato insides and place in a medium bowl with the couscous, feta and herbs.  Mix well then return it the hollowed out tomato.  Serve and enjoy.

Plate by Lora Rust.

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


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