Pottery, piece 2

My second pottery piece

Here is my second pottery piece ever. I started it the same day as my first piece. Recently I threw down for the first time. I think that's the proper way to say I used the pottery wheel. That definitely takes some talent and skill. I have way more appreciation now for the handmade pottery I see. I started okay, but somehow always managed to dig a finger in too deep. I'd get this deep groove or gauge in the pottery that I couldn't figure out how to work out. Time and practice, I'm sure that is the key.

I've glazed the two thrown pieces I made and left them to be fired. I will post pictures soon.

Pottery

For about three months now I've been going to hang out with a friend on Friday nights at a local pottery studio. Oh my wild party life.

I've never done pottery before in my life, but it's fun. A lot like being a kid playing with playdough. I always loved playdough. My first two pieces were trays. You cut a chunk of clay out of a block of clay and roll it flat through a press. Then you mold the clay into a form. On my pieces, I stamped designs. After they dried, and when I could finally make it back to the studio, I painted each piece. I left them to be fired. I do wonder if the glaze I used gives it the high gloss finish just by being fired. You would never know to look at the unfired item to know what the finished product will look like. Unfired they are dull, porous, and not glossy at all. Here is my very first piece.

Spring Dinner (recipe for Shaved Asparagus Salad with Peas and Goat Cheese)

I love any reason to eat goat cheese. It's my new gastronomic obsession this week. Add to that it's asparagus season and how could there be any more wonderful salad than Shaved Asparagus Salad with Peas and Goat Cheese. It's fabulous. It's flavorful. It's Spring-y. It's heaven. I think I will be eating this one a lot this Spring.

Shaved Asparagus Salad with Peas and Goat Cheese
INGREDIENTS

1 cup fresh peas (I couldn't find fresh; I had to use frozen)
1 bunch/pound asparagus 
4 T olive oil
1 T fresh dill
6 T fresh parsley
2 smallish cloves of garlic
Salt and pepper to taste
1 oz goat cheese

1) Cut the tips off of the asparagus. Snap the woody ends off. Use a vegetable peeler to shave the asparagus lengthwise.
2) In a pot of boiling water with salt, blanch the asparagus for 1 or 2 minutes. Not too long. You don't want it mushy.




3) Immediately after removing the asparagus from the boiling water, dump it in a bowl of ice water to stop the cooking process and keep the bring green color.
4) Repeat steps 2 and 3 with the green peas. If the peas are fresh they may take up to 5 minutes to cook.
5) In a food processor or blender, puree the olive oil, herbs, garlic, and salt and pepper. You can use other herbs if you

wish. Tarragon, chives, or basil would also be good. A few drops of lemon juice would also work.
6) Toss the dressing with the asparagus and peas. Place in individual salad bowls. Two bowls for larger servings, four bowls for smaller servings. Divide the goat cheese over each. Sprinkle with salt and fresh ground pepper. (I added some lemon peel on mine, it was a perfect addition.)

To make this an excellent, light Spring dinner serve it with simple roasted salmon. 

ROASTED SALMON

1) Preheat the oven to 400 degrees 
2) Rinse and dry a salmon fillet. Sprinkle with salt and pepper. 







3) Roast in the oven for about 30 minutes. 

4) Divide and serve.

Brownies

Why use a box mix when making brownies is SO easy? It's easier than cookies where you have to cream butter, sugar, and eggs. It's easier than cake where you have to alternate wet and dry and be careful with the mixing. Brownies are just easy.

Easy Brownies

INGREDIENTS

1/2 cup butter, melted

1 t vanilla or instant coffee granules dissolved in 1 T hot water 

2 eggs

1 cup sugar

1/4 cup cocoa powder

1 cup flour
Non-stick cooking spray
Any goodies you like in a brownie

1) Preheat oven to 350 degrees.
2) Whisk butter, vanilla and/or coffee, and eggs together.
3) Stir in sugar.

4) Mix in cocoa powder thoroughly. Gently stir in flour until just incorporated.

5) Spray 9x9 baking pan with non-stick cooking spray. Spread brownie batter evenly into pan. (This is the time to add whatever goodies you like in brownies. Chocolate chips, nuts, marshmallows, or caramel sauce are all good stir-ins. You can go crazy and add peanut butter cups, cheesecake filling, or cherry pie filling. This time I added some warmed up fudge topping. It made chocolatey, gooey swirls in the brownies.)

6) Bake at 350 degrees for approximately 30 minutes, until the middle is completely set.

If you like frosting on your brownies, let it cool completely and frost. Sprinkle with nuts or rainbow sprinkle.


I love brownies. They are such versatile comfort food.

Easy Brownies, oh-so-chocolatey and gooey

Easter Dinner (recipes for Cranberry Apricot Roast Pork Loin and Cauliflower Gratin)

I had an absolutely lovely Easter luncheon this afternoon. A small, quiet group of six with a wonderful friends with way too much delicious food.

Easter Luncheon Menu

Appetizer Tray: Deviled eggs, Olives, Pickles, and Carrots

First Course: Strawberry, Beet Salad with Feta and Pecans

Second Course: Cranberry Apricot Roast Pork Loin, Cauliflower Gratin, Roast Asparagus, Peas with Bacon, Pillsbury Crescent Rolls, Cranberry Sauce, and one friend brought a rich Sun-dried Tomato and Spinach Macaroni and Cheese made with Smokey Gouda (it was very good)

Dessert: Lemon Cream Pie

Cranberry Apricot Roast Pork Loin 

(Adapted from "Quick Savory Cranberry Glazed Pork Loin Roast on allrecipes.com)

INGREDIENTS
4 lb pork loin roast (I couldn't find a 
                     whole one so I had to 
                     buy three portions 
                     that totaled four 
                     pounds.)
1 14 oz can whole cranberry sauce
1 cup apricot jelly (I didn't have enough 
                    so I used half apricot 
                    jelly and half 
                    applesauce.)
1 T Dijon mustard 
1 T horseradish
2 t garlic powder
2 T fresh thyme, minced
4 chicken bouillon cubes
Salt and pepper
Non-stick cooking spray

1) Preheat oven to 375 degrees.
2) Rinse and dry the pork loin roast. Sprinkle all sides with salt and pepper. Place in a roasting pan sprayed with cooking spray.
3) In a small sauce pan, mix all of the remaining ingredients.  (In place of two of the bouillon cubes, I used some chicken thigh pan drippings saved from the previous evening's dinner. Very yummy.) Cook sauce over medium heat until the bouillon cubes have dissolved. 

4) Spoon sauce over pork loin. Bake at 375 degrees for about an hour or until the internal temperature reads 145 on a meat thermometer. 
5) Let the roast rest for at least 10 minutes before carving. It's moist, juicy and delicious.

Cauliflower Gratin

INGREDIENTS

1 large head of cauliflower cut into small florets 

8 oz Mascarpone cheese

3/4 cup heavy whipping cream

1/4 fresh sage, minced

1/4 t nutmeg

salt and pepper to taste

1/2 cup Parmesano Reggiano cheese
Non-stick cooking spray

1) Preheat oven to 375 degrees.
2) Blanch the cauliflower florets in boiling water for about 5 minutes until tender. Drain thoroughly and pour into a 9x13 pan coated with cooking spray.
3) Place Mascarpone cheese, heavy whipping cream, sage, and nutmeg in a medium-sized sauce pan. Bring to a boil over medium heat. Add salt and pepper to taste. Pour over cauliflower florets.
4) Sprinkle Parmesano Reggiano cheese over top. Bake in 375 degree oven for about 30 minutes until the cheese is all melted and starting to brown.

Creamy and mild-flavored. Went really well with the peas and bacon. (I mixed them together. Quiet excellent. Maybe the start to a new recipe.)

Sauteed Peas with Bacon

Roasted Asparagus

Passing of time

My family has just wrapped up the estate sale at my grandparents' house. It was a very odd experience start to end. Being asked if there are any items I would like, anything I had had my eye on. My mind just doesn't think that way. I don't look at someone else's things and think, "I would sure like that." But as it went, I selected a couple of things; some with memories, some that I thought were pretty, and some that were just useful.

When my family had all selected their sentimental and useful objects, we held four days of estate sale. That was odder still. People walking through the house my grandparents had lived in since my mother was 8, haggling over the price of my grandmother's Tupperware. Some people were very kind, offered their condolences even though they didn't know us. Some people needed to remember this was an estate sale; we were selling off my grandparents' personal possessions. Is there really any cause to be rude about the prices? Maybe they should remember we have memories of those dish towels, decorative plates, and coffee creamers. 

My great-grandparents wedding photo

My grandparents in their younger years

My grandmother passed away on the evening of Valentine's Day this year. She was 96 years old. A good long life by all standards. My grandfather preceded her two and a half years ago. He was 95.

Oh, how time slips by

It's been nearly a month since I last posted. I know, bad me. It has been one crazy month. I haven't really had a weekend at home in forever (or a month, really). Things look like they may be calming down. I am hoping I will be able to get back to regular posting soon. Also, spring break is just around the corner.That offers all kinds of cooking time. Can't wait.

On a side note, I've tried my hand at a new activity in the past month... pottery. Fun! I have made two small trays and a couple of decorative little tile things. I'm working on glazing them. Then next, maybe I'll get to throw some clay. Who knows, maybe this will become a hobby.