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Kissed By The Flame

Some pots are quiet, they don’t speak of carving or imagery. This one didn’t even speak of glaze colors or designs. Sometimes it’s a good idea to listen to the quiet. That would probably have been a better name for this post, maybe it’s the name of the vase. With nothing but a spearmint liner glaze, this piece was placed in the soda kiln. It’s about 11 inches tall so it was put in the top with a sculpture and a few other tall pieces. The soda and the flame did the decoration.

The vase is still very quiet but I think it came out well. I’m pleased with the painting the soda and flame did.

Check out the gallery page - Future Relics Galleryby Lori Buff

Saucy Coconut Quorn Stir Fry

Some people tell me that they can’t cook vegetarian meals because some family member does not feel like a meal is complete without meat.  I get that, a lot of vegetarians eat things like tofurkey to fulfill that need.  However, lots of people don’t think this counts or, like me, don’t care for tofu often. However, I was introduced to a product called Quorn which has similar characteristics to chicken but is vegetarian, it is quite delicious and works really well in this stir fry.  You might even find out that nobody in your family knows it’s not chicken.
Saucy Coconut Quorn Stir Fry by Future Relics Gallery
Saucy Coconut Quorn Stir Fry


  • 4 teaspoons canola oil, divided
  • 1 package quorn "chicken" nuggets
  • 1 jalapeño pepper, minced (optional) 
  • 1 bunch scallions, sliced, whites and greens separated
  • 1 tablespoon minced fresh ginger
  • 1 cup broccoli florets
  • 3/4 cup coconut milk
  • 2 tablespoons soy sauce
  • 4 teaspoons lime juice
  • 1 tablespoon brown sugar
  • 6 cups sliced cabbage
  • 3/4 cup chopped fresh basil


  1. Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add Quorn and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer Quorn to a plate.
  2. Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño, scallion whites, broccoli ginger and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the broccoli is tender, 2 to 3 minutes. Stir in cabbage, Quorn and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.

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


  1. I had never heard of quorn, thanks for sharing. My mother was one of those people that thought each meal should have meat... even though she didn't care for it that much!

    1. Hi Michèle, our mothers have that in common also.

  2. I am so far from mainstream culture I can't imagine what sort of person needs meat at every meal. But quorn is a new one to me! Wonder if it is like seitan....

    1. I just recently learned about it Gary. Quorn is to chicken what seitan is to beef, sorta.


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