Clay Baskets and Chocolate Eggs

While vacationing in North Carolina this past summer, I visited Seagrove.  In their shop, I spotted a wonderful little clay basket. You can see it on the bottom shelf in the photo to the left. 

I thought: "You can only make that in clay!"

When I began to create my spring collection, I knew I wanted to include a basket.

My interpretation... wheel thrown and pinched.  
Hand pulled handle across with a swirl stamp.

I like the contrast between a soft white "liner" and 
a strong colored glaze for the exterior. 

The baskets hold flowers.  They would work well as a gift for Mother's Day.

I can imagine a flower girl in a wedding using one. 

The Easter bunny arrives on Sunday morning! 

Hop on over to the Dedham Square Artist Guild to pick up your Easter basket 

complete with a bunny tag!

The Food & Pottery Connection:

CHOCOLATE EASTER EGG RECIPE

http://www.painlesscooking.com/easter-candy-recipes.html

• 1 lb powdered sugar
• 6 oz melted semi sweet chocolate chips
• 3 oz softened cream cheese
• 1 tsp vanilla
• 2 ½ to 3 Tbls hot water
• Dash salt
• 2 lbs melted dipping chocolate
• Candy decorations

1. Blend ½ pound powdered sugar with melted chocolate chips, cream cheese, vanilla, hot water and salt.

2. With hands, work in remaining 1/2 lb powdered sugar.

3. Shape mixture into small balls; then shape balls into egg shapes.

4. Dip eggs into melted dipping chocolate; let set to harden.

5. Decorate for Easter.

Food: chocolate Easter eggs

Pottery: candy baskets

Make a bunny workshop-
I will teach kids, 1st grade an older, to create a bunny from clay. The workshop will teach pinch and pull, plus scratch and slip techniques.

Sign ups are open now for Wednesday, April  18 class through the dedham guild.

Finger lickin' good!

Yesterday I picked up 3 months of glorious meat from Austin's Farms, a farm to table resource for fresh meat.  They distribute at the soon to be open Powessit Farms, a thriving CSA with a fantastic farmers market.  With the sun showing itself, I'm dreaming of colors and tastes that the summer months bring...slowing down and taking stock of what is around us.

What's right in front of me is kids wanting food that tastes good and sweet! So I tried something new with stuff already in my pantry. (Just so you know, you'll be tempted to lick your fingers at the end...)

Pumpkin Doughnut Muffins - makes 12
Food Magazine

batter:
1 1/4 sticks butter
3 cups flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp nutmeg
1/4 tsp allspice
1/3 cup buttermilk
15 oz can of pumpkin
3/4 cup light brown sugar
2 large eggs

coating:
3/4 cup sugar
2 1/2 tsp cinnamon
1/2 stick butter, melted

1. Preheat oven to 350.  Butter and flour muffin tin (don't use liners).
2. Make batter by combining all dry ingredients. Set aside. Combine buttermilk and pumpkin.  Set aside.  Mix butter and sugar, add eggs, then alternate between flour and pumpkin til combined.
3. Divide batter into 12 muffin cups.  Bake for 30 minutes. Cool 10 minutes in pan on rack.
4. Mix up sugar and cinnamon and have butter ready.  After 10 minutes of cooling time, remove muffins one at a time, brush with butter and toss into the sugar mix to coat.  Repeat til all are done.
5. Let muffins cool on rack.  Enjoy!

Mindful Bowl for mixing...   

Healthy Snacks

Today was the first day of school and I struggled to pick up my farm share, purchase some fresh eggs, and, stop by the market to pick up the rest of the items needed for packing lunch plus food for other meals.
There'll be a wait for dinner tonight, so I've just finished slicing up some carrots and cucs (fresh from Powessit today!) in addition to a big bowl of seasonal fruit. Snacking should put a smile on their faces...

Pretty platters for hungry folk...

Strawberries: last of the month

Of course, there is nothing better than a strawberry eaten on the day it was picked, but here's an idea to extend that taste. We've started freezing ours in small batches to use in smoothies. Plug in your blender, throw in a handful of frozen strawberries, some vanilla yogurt and some milk. Blend, pour and sip through a brightly colored straw... now that a summer treat that can be made year round!

Click on the jam jar photo to find a delicious strawberry jam recipe.

Painting a "strawberry" bowl...

Company's Coming

It is end of the school year events at our house. Here is a great recipe that everyone will love. It is easy to make a day ahead and pop in the oven so you can visit with family. Austins Farm hamburg is the special ingredient here!

Company Casserole - 4 servings (easy to double or triple!)
8 on medium wide noodles
1 lb hamburg
16oz tomato sauce
1 cup cottage cheese
1/3 c chopped onion
1 T chopped green pepper
2 T butter
8 oz cream cheese
1/4 c sour cream

1. Boil noodles 10 minutes in salted water. Drain and set aside.
2. Cook onions and peppers in butter until soft. Mix with cheeses and sour cream. Set aside.
3. Brown hamburg, drain, add tomato sauce. Set aside.
4. Set oven at 350. In a buttered casserole dish, put 1/2 noodles, then cheese mixture, then remaining noodles, top with meat sauce. Bake uncovered for 30 minutes.
5. This can be made ahead of time and is lovely with a green salad.

Vases for flowers from the concert....