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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 - Gluten Free Orange Cauliflower

So many of our favorite dishes can be made vegetarian, vegan, and/or gluten free fairly easily, it just takes a little tweaking of the old recipes. Sure, sometimes it takes a lot of tweaking but sometimes the results are really worth the effort. The following recipe is a great example of that. It’s very similar to an orange chicken dish that you can order at many Chinese restaurants only it’s healthier because it’s made with cauliflower.  This recipe shows you where to use gluten free products is you’re trying to keep gluten out of your diet. If it doesn’t bother you than just use the same amounts of the standard product.

The recipe takes about 20 minutes to prep and about 25 minutes of cooking time so you’ll want to start your rice first if you are serving this on a bed of rice (which I highly recommend).

Orange Cauliflower

1 small head of cauliflower, cut into small florets (or a package of pre-cut cauliflower)
For Flour Mixture:
1 Tbsp. flaxseed meal + 2 Tb water, allow to sit until thickens
⅓ c. water
⅓ c. corn starch
¼ c. gluten-free flour
1 tsp. oil
For the Base:
2 Tbsp. oil
3-4 garlic cloves, peeled and crushed
6 green onions, thinly sliced
For the Orange sauce:
1 tsp. oil
zest of 1 orange + juice of orange
2 Tbsp. gluten-free soy sauce
2 Tbsp. rice wine vinegar
1/4 c. orange juice
1 tsp. corn starch
1 tsp. brown sugar


1 Whisk together the flour mixture to form a medium batter (about the same consistency as waffle or pancake batter)
2 Heat up a skillet than 2 Tbsp of oil
3 Dip each small floret into the batter until covered. Fry in oil until completely browned and allow to drain on a paper towel-lined plate.
4 In a clean skillet, heat the remaining oil and garlic for 1 minute. Add green onions, orange zest and juice. Cook another 1 minute. Add soy sauce and vinegar and bring to a boil. Toss crispy cauliflower into the skillet and coat thoroughly.
5 Plate on a bed of rice.
6 In that same skillet, throw in the remainder ingredients for the Orange Sauce and bring to a boil for just 1 minute, stirring constantly. Drizzle over orange cauliflower and rice.

Makes 2 servings.

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


  1. cauliflower is in season at the market, perhaps tomorrow I'll get some and try this and not tell Gary what it is to see if he eats it. Ha.


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