Honey for my honey

Honey Pot for my honey

It's my husband's birthday this week.  We celebrated over the weekend, so he, my honey, already has his gift. Scroll to the bottom to see his favorite way to eat honey.

Everyone in our house loves honey:

 Our favorite: 

now looks like this: 

I found the wooden honey stick for the honey pot at William Sonoma. 

The food and pottery connection works like this:

Try this

 

From this

On cheese

 

In the garden and beyond

This coming weekend, I've been invited to join a group of Westwood friends to sell our wares at Jane's Beyond the Garden Gate Sale.  The sale takes place on Sunday, December 4th from 12 noon until 4pm at 52 Wildwood Drive in Westwood.  There will be jewelry, pottery (mine!), soaps, ornaments, live wreaths, as well as greens, candles, lanterns, fleece, furniture, etc. Bring your friends!

What's in the garden and how does it inspire?  Last night I washed, peeled and cut up leeks and radishes from my November Powessit Farm Winter share.  My favorite way to eat these veggies is to saute them in some butter, then add water, cover and steam until done.  They are soft and comforting and delicious topped with feta or goat cheese.

sliced raw radishes

I am not a fan of raw radishes, but my family likes them raw with a little cream cheese.

Red radishes and Watermelon radishes

The color combinations in the Watermelon variety are a wonderful surprise to behold when you slice through a seemingly pale white exterior.  Radishes are high in vitamin c and have a healthy dose of potassium.  Great for lowering blood pressure too!

Daikon radishes

I've also got some daikon radishes to eat.  These can be quite large.  They are delicious in any Asian style recipe whether it is a stir-fry (that's how I'll eat mine) or shredded in a salad or even pickled.  You'll find them quite mild compared to other radish varieties.

How does the food influence the pottery?  The light green and neutral colors of these root veggies is something I've enjoyed playing around with.  Of course, when you are coking, you need bowls, bowls and bowls!

crisscross bowls

For more radish recipes, click here

Transition

The transition from summer to fall always seems difficult.  Less light, less sleep, less time, but I love seasonal change.  The air is crisper and the colors are darker.  Food choices become denser and warmer and I start to think about apples, pumpkins and soup.

Some of my favorites are still being harvested, but carrots are thicker, greens are darker and thoughts of tomatoes and mozzarella turn to roasted spaghetti sauce.

With a busy tempo to the day, I find myself making pasta-based recipes that are easy to assemble and reheat nicely depending on when family members arrive home.

Here's what's for dinner at my house tonight: 
 

Pasta with Roasted Tomato Sauce and Chicken - serves 3 or 4


Fresh Pasta - cooked and drained
Roasted Tomato Sauce* - 2-3 cups
Chicken - cut into bite sized pieces and pan fried in olive oil and a sprinkle of salt

Combine and serve with your favorite cheese.

*Roasted Tomato Sauce - Roast onions or leeks, garlic, tomatoes mixed with olive oil and kosher salt in a 425 oven for 30-45 minutes.  Cool. Blend. Add thyme or oregano or basil, whatever your favorite is.  Freeze in 2 cup portions.


Creating, creating, creating....

Flower Show

Having been to the Providence Flower Show a few weeks ago, I've been dreaming of spring buds. Finally we've had crocus petals popping up and daffodils following. Leafing though a new cookbook from my mother, I found this delicious recipe with flowers, fruit, cheese - ingredients that are good to eat now as we await the new harvest.

Hearty Greens with Pear, Blue Cheese and Chives - serves 4 as a starter
Recipies from the Garden by Rosalind Creasy

Salad:
4 large handfuls of mixed salad greens: lettuces, spinach, endive, raddicho
1 T lemon juice
2 ripe Bartlett pears
8 thin triangles of blue cheese

Dressing:
1/4 cup nonfat yogurt
1/3 cup crumbled blue cheese
1 tsp Dijon-style mustard
1/2 tsp Worchestershire sauce
2 tsp white wine vinegar
1/4 tsp curry powder
3 T snipped chives
1 tsp honey
salt and fresh ground pepper

Garnish: chive leaves and blossoms

1. Make dressing and refrigerate until ready to use.
2. Wash and dry mixed greens. Divide onto 4 plates.
3. Cut pears into 1/2 inch strips and dip in bowl of lemon juice and water before placing on greens. Arrange 4-6 slices on each plate.
4. Place 2 slices of blue cheese on side of plate.
5. Garnish with chive.
6. Pour dressing into a bowl and serve with salads.

Handthrown bowls with painted floral motifs...

Happy New Year

Thank you Sandy for this delicious recipe... Mascarpone cheese mixed with some local honey, pomegranate seeds, sliced clementines and stone wheat thin crackers.

painting flowers...