I managed enough studio time to press out the other version of the stamps I made the day before, and dug out a badly settled celadon based blue liner glaze that I'll be straining this morning. First I have to unload the bisque kiln and get my regular celadon liner mixed and sieve both glazes. I think mixing and straining settled glazes is probably my least favorite studio job.
The plan is to finish glazing and decorating today or by tomorrow morning and then get the pots delivered to the Energy Exchange for the maiden firing on the 15th of the new wood fired pallet kiln that Mark Peters recently built for them.
Time to water some of the potted plants and head to the studio.
Looks tasty. That ginger dressing sounds lovely (ok, ANYTHING with ginger sounds lovely to me!). Would you be willing to share the recipe?
ReplyDeleteMiri
I don't have a recipe per se. I do it according to taste. For starters, I'd say, use about 1/2 cup oil (I use either Exra virgin olive oil or Safflower oil), to that I add 1 pressed large clove of garlic, a good pinch or two of ginger, dijon mustard to taste (you can start with about 1/2 tsp), a tiny pinch of ground celery seed, honey to taste (start with 1/2 tsp), red wine or balsamic vinegar to taste, a lot of fresh ground pepper, and salt to taste.
ReplyDeleteI'm new to your site and am a neophyte cook. Would you be willing to post the recipe or your list of ingredients to the salad itself? I can make out cherry tomatoes, wax beans, tuna, and eggs but just to be sure...
ReplyDeleteThanks
For two of us, I used 2 small cans of solid white tuna (they're stacked in the center), sitting on a bed of lettuce of your choice. The other ingredients are: cooked yellow wax beans, two cooked, cooled, peeled and sliced, red potatoes, cherry tomatoes, and 4 hard boiled eggs.
ReplyDeleteIf you have them, you can also add some pitted black olives. It makes a pretty and tasty addition. Canned pieces of artichoke hearts would also be nice with this.