Handmade Community

The Potters Place potters will gather this weekend at a member's home to celebrate the holiday season.  In the cooperative nature that we are so accustom to, we will each bring something to share.  I imagine the food will all be served on favorite pieces of member pottery.  We will toast in handmade vessels to the year past and the one ahead.  There will be a Gift Swap where we each hope for the best pottery-like gift (stamps, tools, molds...).  There will be ideas swapped, stories shared, and a merry time had by all.  

Ingredients needed:

1. group of potters

no not those kind of potters

these kinds of potters

2. pot luck food

3. served in pottery made by hand

4. gift to swap

5. good cheer!

Learn more about the community of Potters Place by checking out our website: www.pottersplace.info

Treasures from the Sea

sea glass dish 

One of my favorite things to do: collect sea glass.  Walking on the beach, looking for bits of color and returning home with my pockets filled with treasures... that's how I spent my Memorial Day Weekend... how about you? 


After a day of beach combing, what could be better than a delicious meal with friends?


Chicken Marbella - 10-12 servings
Silver Palate Cookbook


4 chickens, 2 1/2 pounds each, quartered 
1 head of garlic, peeled and finely pureed 
1/4 cup dried oregano 
coarse salt and freshly ground black pepper to taste 
1/2 cup red wine vinegar 
1/2 cup olive oil 
1 cup pitted prunes 
1/2 cup pitted Spanish green olives 
1/2 cup capers with a bit of juice 
6 bay leaves 
1 cup brown sugar 
1 cup white wine 
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Preheat oven to 350 degrees.

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

  

More treasures from the sea.... I'll be delivering three beautiful square dishes to Gallery 9 this Friday.  They will make a beautiful wedding gift or purchased separately as hostess gifts over summer vacation.