cup and saucer |
Cecily Maples of Porcelain Jazz creates functional pottery from stoneware clay in Lubbock, Texas. She was born in Japan where her father was an American consul. Her mother was an avid collector of folk craft. She also creates jewelry from porcelain clay.
casserole |
Her recipe: Cecily's Delicious Slaw
Ingredients:dependent on what's at the grocery...
1/2 head medium size cabbage (Slawed with a knife)
1 package julienned carrots
1package julienned broccoli stalks
1 bunch of green onions (optional)
1 can crushed pineapple (its better with fresh pineapple if you can find it)
2 crushed garlic cloves
1 1/2" piece Fresh Ginger (grated)
Walnuts (to taste)
1/2 box raisins or a package of craisins or both
1 bottle Bragg's Ginger & Sesame Salad Dressing
Directions:
Using a large kitchen bowl (I use a really big metal one that gives me tossing room) dump in your slawed cabbage, carrots, broccoli, green onions, walnuts and raisins/craisins. Toss until thoroughly mixed. Then put the mixture into your stoneware salad bowl (or a glass bowl). Don't use metal, plastic or low fire ceramics for the marinating stage. You need a bowl that is non-reactive with acids and that means glass or high fire ceramics. Nice thing about a bowl like that is it can usually double up as your serving bowl as well.
In a mixing bowl mix crushed pineapple with juice, garlic, ginger, and salad dressing. Pour this mixture over your slaw in the salad bowl, cover and refrigerate for about 24 hours. It gets better the longer it marinates so I usually make a big batch and eat on it all week.
1/2 head medium size cabbage (Slawed with a knife)
1 package julienned carrots
1package julienned broccoli stalks
1 bunch of green onions (optional)
1 can crushed pineapple (its better with fresh pineapple if you can find it)
2 crushed garlic cloves
1 1/2" piece Fresh Ginger (grated)
Walnuts (to taste)
1/2 box raisins or a package of craisins or both
1 bottle Bragg's Ginger & Sesame Salad Dressing
Directions:
Using a large kitchen bowl (I use a really big metal one that gives me tossing room) dump in your slawed cabbage, carrots, broccoli, green onions, walnuts and raisins/craisins. Toss until thoroughly mixed. Then put the mixture into your stoneware salad bowl (or a glass bowl). Don't use metal, plastic or low fire ceramics for the marinating stage. You need a bowl that is non-reactive with acids and that means glass or high fire ceramics. Nice thing about a bowl like that is it can usually double up as your serving bowl as well.
In a mixing bowl mix crushed pineapple with juice, garlic, ginger, and salad dressing. Pour this mixture over your slaw in the salad bowl, cover and refrigerate for about 24 hours. It gets better the longer it marinates so I usually make a big batch and eat on it all week.
Her pottery is food, oven, microwave and dishwasher safe. She pays attention to detail glazing her bottoms to reduce the amount of scratchy surface coming in contact with one's furniture. Her work is mainly hand thrown.
Find out more about Porcelain Jazz by visiting her etsy shop; her facebook page or
for a monthly update on Porcelain Jazz subscribe to her newsletter. Send her a convo through her etsy shop.
Thanks for being a featured potter with a food and pottery connection! I love your cup and saucer best because of the detail with the flowers - really nice...
ReplyDeleteBeautiful work! I know food looks great in those pieces. Look forward to these posts Lisa.
ReplyDeleteLisa, Thanks so much for the post on your food and pottery blog. It is beautifully done! Will look forward to more of your posts in the future.
ReplyDeleteThese are so beautiful! My parents have some pots I'd be willing to fight for.
ReplyDelete