think globally, eat globally, throw functionally
So I've posted a bunch of new items for sale in the FuzzyChef Online Store. This is my first major firing with Lava Street on lots of my pieces, and I'm really loving it. Pictured above is a "cassole", the traditional baking dish for the French classic, cassoulet. Made in…
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In one week four or more of the artists from The Clay Underground will be having a little First Thursday event at our studio. Come see (and buy) our art! Have a little wine! Watch me do pottery throwing demos! Thursday, August 6, 2015 6 to 9pm 187 Eddy Street…
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Yes, I post a lot of brunch recipes. It's easy to be creative at brunch, when you can ignore pesky things like nutritional value and the need for a balanced meal. Besides, it's really my favorite meal: eggs were the first thing I learned to cook. Anyway, this is for…
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Have you wanted to get started making your own glazes, but aren't sure quite how? For the second time, I will be teaching my "practical glazemaking" class at The Clay Underground in San Francisco. This two-evening, hands-on class focuses on basic glaze mixing and measuring techniques. Students will make their…
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I've updated what is now the broadest review of vegetarian breakfast sausage that I know of, and given it a permanent link. I recently tried both Amy's and Sol Cuisine; read all of them on my Snausage Review page.…
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I've started throwing larger bowls and platters lately, and that's given me an issue with trimming. My foam trimming bat I made a few years ago is only 14" in diameter, and it's pretty easy for me to get a little larger than that. So I need a bigger foam…
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