think globally, eat globally, throw functionally
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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(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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