Here's an exterior shot of one of the studios I posted yesterday (the one with the potter throwing).
It's a beautiful fall morning - just enough chill, sun shining and the slightest of movement from the morning breeze.
Yesterday I got all my plates and bowls trimmed and waxed. This morning we're having breakfast out and then on to do some pick up food shopping. I need some mild Italian sausage to go with the fried corno de toro peppers and onion on tonights sandwiches. I also want to get a roasting chicken for Thursday. These colder morning are bringing up different comfort menu ideas.
When I get back this afternoon I have to check the other pots. I think there are some mugs that need handles. When I finish this latest batch of thrown pots, I'll slip and decorate them before I do more throwing.
Two days ago I checked my corn and the tassels are starting to turn darker. The ears don't look big, maybe because of all this rain and lack of sun; but we may actually get some. I put down more blood meal to keep the deer and raccoons away. About ten feet from my little corn area, I spotted what looks like a deer bedding down area. I told Jim that stinker is just sitting there guarding the corn patch for him or her self. When I lived in Oregon I had an old doe who would sit under the fruit trees and chase all the other deer away. Some of my late bush beans are coming in as well. I never did get to plant the spinach, but maybe I can get some in the cold frame in the next week or so.
Here's the requested fettucine alfredo sauce recipe that I use:
2/3 cup of light cream
2 egg yolks beaten
1/2 lb unsalted butter
1/4 C fresh grated parmesan cheese
fresh ground black pepper to taste
This mixture will make a generous amount of sauce for about 3/4 lb of pasta. It could probably be stretched for the whole pound; but we like a lot of sauce.
Melt the butter in the top of a double boiler. Separately, beat the eggs yolks. Add the cream to the yolks. Mix well. Then add this to the butter. Cook stirring till the sauce is hot and coats the back of a spoon well. You'll know it's right when it starts to thicken a bit. Season with the pepper.
Pour over fettucine cooked al dente. Sprinkle the parmesan over and toss well.
If you want it fancier, you can add some sauteed mushrooms and onions. If you want meat, you can also sautee some ham, sliced about 1/2-3/4" wide with the mushrooms and onions. Cook this mix until the onions, ham, mushrooms, get lightly browned. It brings out all the flavors.