Skip to main content


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 - Gluten Free Red Curry Soup

Summer is not normally soup weather unless it’s a cold soup like gazpacho but we’ve had some pretty rainy and cool days so this soup seemed right. Besides, it can be made in about 20 minutes which is really nice on a weeknight.  It’s simple to make and I found all the veggies were local grown. That just feels nice.

This is a curry but it’s not very hot with this amount of curry, however, you can easily add more or less depending on how hot you prefer your food.  As a matter of fact, I didn’t really measure any of the ingredients, I just guessed as I tossed them in the soup pot. You could swap peas for the green beans or any other similar veggie you have on hand.

This recipe is vegan, gluten free and I used non-GMO corn.

Red Curry Rice Noodle Soup, Meatless, Gluten Free, by Future Relics Pottery
Red Curry Rice Noodle Soup

3 oz. rice noodle vermicelli
4 cups vegetable broth
1 can coconut milk
1½ tbsp. red curry paste* (store bought
or homemade)
1 ear of fresh corn or about 1 cup frozen corn
1¼ cups fresh green beans
2 scallions, chopped
¼ cup chopped fresh cilantro

Fill a large saucepan with water and place over high heat. Bring to a boil and remove from heat. Add the corn and allow to simmer about 10 minutes, until the corn is tender. Remove the corn from the water and set aside to cool. Place noodles into water and soak until softened. This normally takes about 3 minutes, but refer to noodle package directions, as brands may vary.

Remove from heat and drain. Rinse with cold water.

Combine broth, coconut milk and curry paste in large saucepan. Place over medium heat and bring to a simmer, stirring occasionally. Make sure to stir enough to blend curry paste into broth completely.

Add green beans and simmer just until bright green and tender-crisp, 2-3 minutes more. Remove the corn from the cob while the soup is cooking.

Stir in noodles and corn. Ladle into bowls and top with scallions and cilantro.

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


  1. quick to make and looks delicious too which I am sure it is; I love curry


Post a Comment

Popular Posts