think globally, eat globally, throw functionally
(this is a reprint of a recipe post from 2 years ago) For Christmas Eve dinner this year I decided on a "Russian Jewish" theme. Partly this was out of a desire to have all of he food ready and waiting well before our guests were due…
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... continued from part 1 One glaze I used to have when I fired cone 10 electric which I really miss was one I called Verdigris. It was based on a Val Cushing Cornwall stone matt glaze recipe, with tin and copper so that the glaze was actually bronze: I've been…
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Folks who have visited me at a booth or Open Studios know that I make my own glazes. I find commercial glazes to be both inferior and exhorbitantly expensive, and I learned pottery back when they simply weren't available. So it's all glazes I formulate, or mix based on others'…
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Second Course (continued from Part I) The main choice I had to make for the second course was tagine vs. couscous. While I quite enjoy a good couscous — and let's face it, a major holiday is the only time I'll ever make couscous from scratch — I really wanted…
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One thing that's saved our holidays is that my in-laws don't like turkey either. I suspect a lot of Americans don't really like turkey whether they eat it or not; after all, why would people be deep-frying it if turkey actually tasted good? Anyway, eight or nine years ago we…
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Every year we pick a new cuisine for TY Day, and this year it's Moroccan/North African. Since I don't have lots of experience with Moroccan food, that means time to hit the cookbooks! I used two I owned already and two I borrowed from the SFPL. Moroccan by Ghillie…
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