It's the things we surround ourselves with.

As I was stirring up some ingredients for my favorite swiss chard pie, I began to think about the pieces of pottery I use everyday.  


Sometimes they are mine and sometimes they are others.

This spoonrest was made by me.  I love it and use it everyday.  The best thing about it is that each night after I finish cooking dinner, I throw it in the dishwasher...Love that!

Then there is my butter dish made by my friend Sue Brum that my kids gave me for Christmas.  The colors clearly go well in my kitchen. 

Here is my salt cellar that my daughter made on the wheel.  It is filled with Kosher salt.  I use it all the time. 

My windowsill: more pottery handmade by my daughter.

The pie is ready to go in the oven. 
Here's the recipe:


Swiss Chard Pie - serves 4

A recipe from the Boston Globe

1 frozen 9" pie shell
1 bunch swiss chard, leaves and stems separated
3 strips bacon, chopped
1 T veg oil
1 large onion, finely chopped
2 cloves garic, finely chopped
4 eggs
1/4 t nutmeg
1/2 c Parmesan cheese

1. Cook pie crust, covered with tinfoil, 25 minutes at 375. Cool.
2. Chop swiss chard coarsley and add to skillet. Cook over med heat until wilted. Increase heat to high and cook until excess liquid evaporates. Remove from pan.
3. Add bacon to skillet and cook 5 minutes. Add to swiss chard. Wipe pan.
4. Add oil to skillet, add onion, garlic, and finely chopped swiss chard stems. Cover and cook on low for 8 minutes. Stir in swiss chard leaves and bacon. Transfer to pie shell. Set shell on cookie sheet.
5. Combine eggs, nutmeg, cheese, salt and pepper. Pour over veg. Use a spoon to press pie so that it is evenly dispersed in the shell.
6. Bake at 350 for 30 minutes until center is set.



Now it's time for a cup of tea in my favorite mug made by my friend Lizanne Donegan.  It's the things that we surround ourselves with that make our relationship between food and pottery all that more clear.

All the pottery featured in my blog today was created at Potters Place in Walpole, MA.