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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…

Spicy Schezwan Zucchini Noodles with Peanuts and Chilis

My mom was the neighborhood piano teacher after she retired. One of her students was Chinese, her grandparents migrated here from China. They really liked my parents and somehow learned that I love Schezwan foods.  I love the spices and the flavors. So the grandmother would cook a meal for me whenever I visited my parents. I’m not sure that I’ll ever come close to duplicating anything that she cooked but that isn’t going to stop me from trying.

This dish is very quick and easy to make. It takes about 20 minutes and is delicious hot or cold. The recipe here makes about four servings which means leftovers in our house. You might want to make enough to have lunch on Tuesday.

Spicy Schezwan Zucchini Noodles with Peanuts and Chilis by Future Relics Pottery
Spicy Schewan Zucchini Noodles


1/4 cup creamy peanut butter
1/4 cup tahini (sesame seed paste)
2 tablespoons soy sauce
2 tablespoons honey (brown sugar will work if you’re vegan)
2 tablespoons lime juice
1 tablespoon hot chili oil
2 teaspoons toasted sesame oil
1/4 cup coconut milk (lite or regular)
3 medium size zucchinis, spiralized using a veggie spiralizer
1/2 cup roasted peanuts, finely chopped
2 tablespoons toasted sesame seeds
1 cup fresh basil, chopped
1/2 cup fresh cilantro, chopped
6 baby bell peppers, sliced
1 cup cherry tomatoes, halved
1 hot pepper of choice, sliced and seeded if you want less heat
1 avocado sliced (optional)


Combine the peanut butter and tahini in a large serving bowl and whisk until combined. Then whisk in the soy sauce, honey, lime juice, hot chili oil, toasted sesame oil and coconut milk.

Add the zucchini noodles, peanuts, sesame seeds, basil, cilantro, baby bell peppers and tomatoes.

Toss well to combine. Serve with sliced avocado to cut the heat.

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


  1. I've never used a spiralizer, recipe sounds delicious.

  2. yum!!! been thinking about getting a spiralizer...


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