think globally, eat globally, throw functionally
(this is an old post from four years ago, reprinted by request. I know this is the wrong time of year for this recipe, but I'm about to go to the Sourthern Hemisphere) A few years ago there was an excellent Italian restaurant in Jacksonville, Oregon called "Caterina's"…
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Meet "Lava Street", my newest favorite glaze. This was originally called Orange Street and I got it from the Ceramic Recipes group on Facebook. I've renamed it after adjusting the formula, since on my ware and with my stuff it looks more like lava. Above is Lava Street over Faux…
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Continued from Part I and Part II According to what I've read and seen, tkemali, or Georgian sour plum sauce, is the "salsa" of Georgia, appearing on many dishes and in many, many variations. Since this had been the whole inspiration for this meal, I whipped some up. We served…
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One of the biggest reasons to eat Georgian food is khachipuri, known as "the pizza of Eastern Europe". Like pizza, khachipuri is more of a whole category than a specific recipe; I think there are as many recipes are there are Georgian surnames. This year's khachipuri was based on an…
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"When life hands you plums, make tkemali." A year and a half ago friends in Southern Oregon had a preposterous bounty of plums, so many they were breaking branches on the trees. So many, in fact, that my relatives still have frozen quarts of plum juice and pulp. So when…
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The last of the Christmas/Hanukkah orders are shipped out. If you didn't get around to ordering yet: sorry! I won't be shipping more pottery orders until January 3.…
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