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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 - Barley and Roasted Cauliflower with Almonds

Whole grains tend to be quite delicious and can add wonderful flavor and health benefits to our food. We are used to seeing them in breads and cereals but they are less commonly used in dinners. That’s one of the reasons I love using them in dishes that I am going to share with friends and family. I serve them something delicious and unusual.

I like the nutty taste of barley because it complements many different vegetables and is wonderful on it’s own. But I also like it for is similarities to pasta in texture. It’s like a comfort food that you may never have tasted. It’s also got more health benefits than pasta but don’t let that scare you off. Bring this dish to your next pot luck and your friends will thank you.

Barley and Roasted Cauliflower with Almonds by Lori Buff
Barley and Roasted Cauliflower with Almonds


4 Tbs olive oil
1 small onion, thinly sliced
2 - 3 crushed garlic cloves
1 1/4 cups uncooked barley (I used purple barley)
3 cups vegetable broth
1 cauliflower, stems trimmed, cut into small florets (substitute broccoli or brussle sprouts)
1/3 cup chilled butter, diced
1/3 cup almonds, coarsely chopped
1 tbsp Sherry vinegar
Finely grated rind and juice of ½ lemon

Garnish with chopped flat-leaf parsley and mint


  • Heat 2 Tbs oil in a saucepan over medium-high heat, add onion and garlic and fry until tender (4-5 minutes). Add barley, stir to coat, then add broth and 1 cup water. Bring to a boil. Cover with a lid, reduce heat to low and cook until barley is tender and stock is absorbed (1-1¼ hours). Remove from heat and stand covered to steam for 15 minutes.
  • Meanwhile, preheat oven to 400 degrees and toss cauliflower with remaining oil in a bowl and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally, until tender and golden (45-50 minutes).
  • Cook butter in a saucepan over high heat, swirling pan occasionally, until nut brown (4-5 minutes). Remove from heat and stir in almonds, vinegar, rind and juice. Toss the barley, cauliflower and almonds together in a serving bowl, top with parsley and/or mint leaves and serve. 

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


  1. I'm thinking you need to put together a cookbook.

  2. roasted cauli is such a surprisingly fun ingredient, isn't it?

  3. I have never roasted cauliflower before. Jeff isn't a fan of the vegetable, but I bet he would enjoy it roasted, especially with the barley and almonds.
    I agree with with Linda, you should do a cookbook!

  4. Another recipe which sounds and look delicious. I'm going to have to start bookmarking these!


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