Vacation snacks & Pottery workshops

This Friday marks the start of school vacation week in Massachusetts.  It can be a challenging time for families not going away on vacation.  Parents look for things to keep kids happy, active and having fun. Dedham, Massachusetts, for the third year, will institute "no TV week" It's a great idea that encourages parents and kids alike to think outside the box, literally, and get out and about.

On Wednesday, April 18th from 10-11am, I will host a make a clay bunny workshop for kids first grade and older. Parents too!  

Learn to make a bunny out of clay by pinching and pulling.  Then add details like ears, eyes, feet and a nose using the scratch and slip technique. 

bunny with glaze awaiting kiln

I will dry your bunny, give it a clear glaze (see above) and fire it in a kiln at Potters Place

When your bunny is done, you can come to the Dedham Guild for pick up. It takes a little while, but I'll let you know when you can take your clay pet home.

meet "Flora", my country bunny

Sign up through the Dedham Guild. Click here for more information.

Kids need snacks to keep them fueled for creating!

Also called GORP

GOBBLEDY GOOK

4 cups chex rice cereal
1 cup peanuts
1 cup raisins
1 cup sunflower seeds
1 cup pretzels
3 tbsp. margarine, melted

Place all ingredients in a 2-quart re-sealable plastic bag, seal and shake until mixed. 

 The Food and Pottery Connection:

add colorful m&ms to the mix

now they're ready to play with clay!

I'm also offering a tile workshop for teens and adults.  Click here for information on my Saturday, April 21st workshop through the Dedham Guild.

Some of the above photos have been added to illustrate my ideas.  Search google images for photo credits.

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.