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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…

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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