think globally, eat globally, throw functionally
I love tabouleh, which can be a bit of a problem around our house. Not that my sweetie hates it; it's just that she likes tabouleh as a bulgur & tomato salad with parsley, and I prefer it as a parsley salad with tomatoes and bulgur. So, there's a bit…
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Unless you're Italian, you've probably never heard of agretti. This saltwort plant, also colorfully known as "friar's beard", is yet another one of those greens that you rarely see until you run into it at a farmer's market, then snap it up hoping you can find a recipe for it…
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One of our recent FoodTube discoveries is Refika's Kitchen. Refika is a successful Turkish television chef (and celebrity chef in general), and shortly after lockdown started, she launched a channel to broadcast cooking shows in English as well. This has been truly great, because she is really into Turkish and…
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If you've followed my artwork, you know I have a thing for banana slugs. They're such an icon of the Pacific Northwest, and they are easy and fun to sculpt and add to vessels. So I make sluggy soap dishes and sluggy spoonrests and even slug mugs. I blame this…
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When you fire pottery in a shared kiln, as most of us do, you end up with defects and crud attached to the foot of your vessel: older glaze drips, bits of kiln wash, tiny chips of clay, little divots. It's an inevitable result of production firing at a certain…
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Meet the Salt Monsters! Starting at the top left, they are Melvin, Nessie, Louise, Quinn, Wanda, and Louise's brother Brendan. These charming critters are here to hold your salt for easy use while cooking, either by pinching some and sprinkling it, or using their tongue-spoons to add a bit. They…
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