Min Posted May 3, 2020 Report Share Posted May 3, 2020 Cinnamon buns for my family, just out the oven, vanilla icing when cooled a bit. Mug of tea for me (in one of my mugs). Blossomhousepottery.com, Callie Beller Diesel, Chilly and 5 others 8 Quote Link to comment Share on other sites More sharing options...
Denice Posted May 5, 2020 Report Share Posted May 5, 2020 Let the asparagus grow before 3 years before picking it. I found a new patch of it in my garden, seeds from the plants last fall. Those cinnamon rolls look yummy. Denice neilestrick, Rae Reich and Pres 3 Quote Link to comment Share on other sites More sharing options...
Denice Posted May 11, 2020 Report Share Posted May 11, 2020 I picked some asparagus Sunday and mixed it with some tulips in a bouquet for my mother in-law. She lives in a senior living facility, they have sheltered in for 8 weeks now and not allowed any visitors. The food is alright but they haven't had any asparagus on the menu since she moved in 6 months ago, she loves it raw or cooked. We watched the staff from our car gather the items to be delivered to her, they noticed the asparagus bouquet and got the strangest looks on their faces. She called us later and was bursting with joy over her unusual bouquet. She is 97 and everyone thinks of her as their mother so she had received lot of candy and flowers. She said the asparagus was the best present she had received in a long time. Denice Hulk, GEP, Blossomhousepottery.com and 6 others 9 Quote Link to comment Share on other sites More sharing options...
Pres Posted May 12, 2020 Report Share Posted May 12, 2020 This poor diabetic used to love cinnamon rolls! Oh well! best, Pres Chilly and Min 2 Quote Link to comment Share on other sites More sharing options...
Blossomhousepottery.com Posted June 23, 2020 Report Share Posted June 23, 2020 On 3/24/2020 at 12:19 AM, neilestrick said: With everyone stuck in their homes, people are spending a lot of time in the kitchen. We thought it would be fun to share what we've been cooking, and the pots that are part of the process. Please share the culinary delights you've been creating during lockdown, and the recipe! I'll go first: I've been making sourdough bread for quite a while, but have only just become confident and competent with it in the last couple of years, thanks to Instagram and Youtube, and the wealth of information that has been shared. I make a loaf almost every week on Sunday or Monday (my days off), that I mostly use for sandwiches and panini, and on Sunday mornings I make French toast with the week old leftovers. The loaf pictured below I just made yesterday, and it's one of the best I've ever done. I used 550 grams of flour (30% whole wheat and 70% organic white flour), 10g sea salt, 72% hydration, and 100g of 50/50 starter. I only use whole wheat in my starter. I cook my bread in a cast iron Dutch oven, preheated for 45 minutes at 450F before putting the bread in. The first 20 minutes of the bake are with the lid on, then I drop the temp to 430F until it's done, about 25 minutes more. Most of the sourdough breads you see on Instagram are high hydration (80% or more) and have a really open crumb, which makes for great photos. But it's terrible for sandwiches because the mayo or butter or Italian dressing or whatever you like to put on your sandwich tends to go right through and get all over your hands. At lower hydration I get a tighter crumb that's still light and soft, but closed enough to make a decent sandwich. The bowl I use to mix my bread dough is a cone 10 reduction porcelain bowl I made about 12 years ago. It has a water etched swirl pattern and a true celadon glaze- reduced iron, not a green stain. It's slightly flawed, like many of my pots that I've kept for my own use, with a small hole in the wall from an impurity that burned out of the clay. It's a good sized bowl, big enough to be used as a popcorn bowl, and probably bigger than I need for making bread, but it's nice to have the extra space when mixing. loved the bread and the beautiful bowl was that shellac resist or a wax resist ? Rae Reich 1 Quote Link to comment Share on other sites More sharing options...
neilestrick Posted June 23, 2020 Author Report Share Posted June 23, 2020 @Blossomhousepottery.com Thank you! I always use wax resist for etching, and do it at the dry side of leather hard. Pres and Rae Reich 2 Quote Link to comment Share on other sites More sharing options...
Babs Posted September 10, 2020 Report Share Posted September 10, 2020 are you all eating? This morning's bake. Easy cake. Cup yoghurt Cup SR Flour Cup fruit...I used grated apple and added a cup.. Cup coconut Cup, I use 1/2 sugar. Spices of choice Egg Bit of milk Some walnuts Mix together, into tin , 350 deg till ready...woodstove here so temp and time depends. Plate...early Babs Slice missing...baker's nibble. Min, Callie Beller Diesel, Hulk and 1 other 4 Quote Link to comment Share on other sites More sharing options...
moh Posted March 16, 2021 Report Share Posted March 16, 2021 I don't have a photo, but there's a 5L wine box. And bills. shawnhar and Hulk 2 Quote Link to comment Share on other sites More sharing options...
oldlady Posted March 16, 2021 Report Share Posted March 16, 2021 babs, what is your address? Chilly 1 Quote Link to comment Share on other sites More sharing options...
Denice Posted March 16, 2021 Report Share Posted March 16, 2021 I made a big batch of meatloaf last night, served it green beans and homemade macaroni and cheese. The rest of went into the freezer for future meals. Love cooking big batches of food. Denice Hulk 1 Quote Link to comment Share on other sites More sharing options...
Callie Beller Diesel Posted March 16, 2021 Report Share Posted March 16, 2021 Lunch today. Pulled pork sammies on homemade “extra toasted” pretzel buns. My plate, Noel Bailey mug that was a gift from a friend. Apple pie in the background as it turns out my 9 year old daughter has a touch for pastry. And it was Pi Day. Hulk, Roberta12, Denice and 1 other 4 Quote Link to comment Share on other sites More sharing options...
liambesaw Posted March 16, 2021 Report Share Posted March 16, 2021 13 minutes ago, Callie Beller Diesel said: Lunch today. Pulled pork sammies on homemade “extra toasted” pretzel buns. My plate, Noel Bailey mug that was a gift from a friend. Apple pie in the background as it turns out my 9 year old daughter has a touch for pastry. And it was Pi Day. Hey I have the same pie dish! Roberta12 and Callie Beller Diesel 2 Quote Link to comment Share on other sites More sharing options...
Babs Posted March 17, 2021 Report Share Posted March 17, 2021 15 hours ago, oldlady said: babs, what is your address? ??? Postal??? Mr, Mrs, Miss or any other way you want to address me by!:-))))) Geographically..Southern Australia via Timbuktoo Quote Link to comment Share on other sites More sharing options...
Babs Posted March 17, 2021 Report Share Posted March 17, 2021 11 hours ago, Callie Beller Diesel said: Lunch today. Pulled pork sammies on homemade “extra toasted” pretzel buns. My plate, Noel Bailey mug that was a gift from a friend. Apple pie in the background as it turns out my 9 year old daughter has a touch for pastry. And it was Pi Day. Yummy and beautiful pots. Do you have hakeme on outside of your plate? Quote Link to comment Share on other sites More sharing options...
Callie Beller Diesel Posted March 17, 2021 Report Share Posted March 17, 2021 @BabsNo hakeme. Just a white glaze. Quote Link to comment Share on other sites More sharing options...
msmary Posted January 30, 2022 Report Share Posted January 30, 2022 Pork chops and roasted veggies on commercially produced plates :\ Roberta12 and Callie Beller Diesel 2 Quote Link to comment Share on other sites More sharing options...
Denice Posted February 1, 2022 Report Share Posted February 1, 2022 Looks great, I haven't done any cooking since I fell a couple of weeks ago. My husband does some cooking with a little direction. I had him bake some potatoes, throw some steaks on the grill and heat up some frozen vegetables. He was surprised what a easy dinner it was to make. He made biscuit and gravy this morning. Yummy! Denice Hulk 1 Quote Link to comment Share on other sites More sharing options...
Hulk Posted February 2, 2022 Report Share Posted February 2, 2022 (edited) Hope you're recovering well and quickly Denise! We had some oven toasted tacos (grain mixture and shredded cheese) topped with chopped parsley (farmers market) and just made guacamole (lemon and lime juice, local avocado, minced onion, minced cherry tomato from our ludicrously surviving volunteer out in the flower bed, and salt), pan seared greens, and leftover broccoli (and other veg) frittata from the day afore. Edited February 2, 2022 by Hulk salt Min, Denice, Callie Beller Diesel and 1 other 4 Quote Link to comment Share on other sites More sharing options...
Pres Posted February 3, 2022 Report Share Posted February 3, 2022 Looks yummy @Hulk. I usually add pepper mash and tomatillo to my guac. The Tomatillo brings out the lime, and adds another layer of flavor. The pepper mash. . . . . Yeah I love spicy. Usually made with wide range of peppers from green bell to habanero all peeled, with garlic, onion, and a little olive oil. Freeze in ice cube tray and add to anything that you want to add a little heat to. Great for chili and soups also. best, Pres Min, Hulk and Denice 3 Quote Link to comment Share on other sites More sharing options...
LeeU Posted February 6, 2022 Report Share Posted February 6, 2022 (edited) Luv it when threads rejuvenate. I have no table-just a prep counter, a rolling tray table in the LR, and my computer desk. This is what's on my desk: cut-up egg "cups" w/vegetables, over Spanish rice, with some cheddar cheese mixed in. Add a bit of hot sauce and enjoy. Not shown, a nice mug of Death Wish's dark coffee, hot & straight up. Edited February 6, 2022 by LeeU Min and Hulk 2 Quote Link to comment Share on other sites More sharing options...
Mark C. Posted February 12, 2022 Report Share Posted February 12, 2022 A diver friend called with 4 fresh crabs for us a few days ago-ate them same day they came to surface, Live backed them and slipped and really cut my palm badly--some antibiotic cream and super glue I was able to center and throw pots the next day. These guys are tasty served hot out of the steamer with hot melted butter Last night it was tamales another treat. Potters need to eat well. Chilly, LeeU, Min and 1 other 4 Quote Link to comment Share on other sites More sharing options...
Hulk Posted February 13, 2022 Report Share Posted February 13, 2022 Pop (an' Grampa, Gramma, uncles...) called 'em "Humboldt" crabs; seems they are same Dungeness (aka Market) crab that we see further south. Grampa used to pull his friend's pot and replace a few crabs with tall Coors cans. Grandma would bring home a dozen from Katy's sometimes (she and Katy were close friends); my brother and I picked. Cal Poly, heh, my Pop came here (San Luis Obispo, on the GI bill) for the course of study he wanted; back then, it was a loong drive back to Crannell to visit the folks. LeeU 1 Quote Link to comment Share on other sites More sharing options...
Mark C. Posted February 13, 2022 Report Share Posted February 13, 2022 Katys fish house is still there-and some still call them Humboldt Crabs These crabs came from one of my diver friends who dove on a small commercial boat in Trinadad harbor-crabs where given to him then 4 to us.Small world Hulk 1 Quote Link to comment Share on other sites More sharing options...
Min Posted February 13, 2022 Report Share Posted February 13, 2022 When we lived on Haida Gwaii we were spoiled with all the fresh fish and crab we could get. My husband and I would limit out with crab every time we went diving. At the local cannery they used a heavy flat faced tool instead of the nut style cracker. Smack the top edge of the leg sections with it and the shell splits so it’s fairly quick to get all the meat out. Still have the “crab basher” as my kids would call it. Hulk and LeeU 2 Quote Link to comment Share on other sites More sharing options...
oldlady Posted February 14, 2022 Report Share Posted February 14, 2022 your newspaper reminded me of a feast our gang at the office earned. everyone ordered blue crabs except me, allergic to shellfish. i ordered a steak. the day was wonderful we were at the edge of Chesapeake bay at a picnic table. two of us had the ends in chairs and the table was covered with newspapers. the steak took forever and when the waitress set it down on the newspaper in front of me, we all realized there was no table under the newspaper. Hulk and Babs 2 Quote Link to comment Share on other sites More sharing options...
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