think globally, eat globally, throw functionally
Ready for the ultimate autumn brunch food, courtesy of Little House on the Prairie? It's fried apples & onions. One thing Laura Ingalls Wilder could do is cook the American comfort food of the nineteenth century, and this is it. Besides, it's early November and if your grocer is anything…
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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…
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It'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…
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My 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…
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I 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…
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At 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…
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