Josh is a potter, open source programmer, avid food geek, former pastry chef, and serious home cook. He lives in Portland, Oregon.
When I was learning to throw, how I was taught to attach handles and other pieces of clay to each other was: score heavily with a fork (both pieces) add thick slip to both pieces score the slip push them together until slip squished out clean off the excess add…
Read MoreIt's the the battle of the titans! In da left corner, we have Sri Chinmoy! This deceased quasi-Indian cult leader, marathon runner and flautist, through his restaurants such as Ananda Fuara in San Francisco, brings us the Neatloaf, a popular savory main dish of mysterious ingredients! In da opposite corner…
Read MoreMy sweetie tells me that if I ever publish a cookbook it'll be titled "Makes About A Quart" because everthing I make seems to make between a quart and a half-gallon. This hummus is no exception; there in the handmade bowl (with cone 9 bronze glaze) is around a quart…
Read MoreI think you can see where this dish got its name. It's actually quite a delicious kale pesto, but the color is quite luridly Hulk-green. It's based on a recipe from the excellent Venetian cookbook Polpo, which I recommend checking out. 1 bunch Tuscan cabbage (lacinato kale), about 1lbs (400g…
Read MoreAt the recent Open Studios a lot of folks asked me "why slugs?" For one, I live on the West Coast and banana slugs are a quinessential NorthWest animal, like sea otters, sea lions, or tree octopi. Second, they're easy to sculpt and add to functional ware, and I've made…
Read MoreIf you used to follow my food blog, you'll notice that it hasn't updated in a while. This is because it was based on Serendipity, which was a great blogging platform once-upon-a-time, but is now showing its age and is no longer working properly on my Linode virtual server. So…
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