Log in

No account? Create an account

Previous Entry | Next Entry

Outcomes [ceramics, cooking]

Five of my pieces had finally emerged from glaze firing by last night, with a mixture of outcomes. This one came out beautifully, though not quite as I'd expected:


It's a large plant pot, glazed with Ohata and then Snow White. I was hoping more of the Ohata would show through, and that the Snow White would pool more in the indentations. This is a harbinger of the less-successful outcomes. All of the glazes that I used, other than the Ohata, were too thick, which is part of why I'd been hoping these first pieces would show up sooner so I would know and could adjust when glazing subsequent pieces. Argh to that, because I wound up deciding to glaze a bunch more last Saturday, and now I'm worried that they'll also all run and stick to the kiln shelves. Just as these pieces did:

(Worst Cranberry glaze I've had in a long time, and I was being really careful with it on the outside!)

I'm most bummed about the greenish-purple mug because the glaze job came out beautifully other than where it stuck to the kiln shelf, and given the way in which it was removed from the shelf I don't know if I'll be able to salvage it. Chunks got chipped out of the foot ring in order to free it. Sigh.

At least this mug came out fine, if kind of nondescript:

This firing also showed me that the porcelain clay I'm using (Dave's porcelain) is not as pretty as the porcelain clay I've used in the past (Coleman). So, new plans for the remaining porcelain pieces because I no longer wish to show off the clay body.

I'm hoping the next set of pieces will be finished by Saturday so I can make some final decisions for the three remaining pieces of bisqueware where I want to paint on designs with iron oxide.

In cooking news, we wound up with an accumulation of root vegetables from our small CSA subscription (3 vegetable items per week). They made for some nice but lumpy-looking pastys:
Root vegetable pasty

We've also been getting one head of cabbage per week, which adds up quickly to a LOT of cabbage. I used some to make Ethiopian food, but that's a labor-intensive project. Then I got the idea to use some more of the cabbage to make coleslaw, and I think coleslaw is going to be my default for as long as the cabbages last right now, because it's summer here and coleslaw is a cold and refreshing food.

They've also given us a whole bunch of kale, some sunflower sprouts, a few collard greens, and some unidentified flowering green. I'm running low on motivation for figuring out what to do with all these greens, most especially the sunflower sprouts and unidentified green. I mean, I like hearty greens, but I also have limits.

This entry was originally posted at https://rebeccmeister.dreamwidth.org/1224608.html. Please comment there using OpenID.



( 1 remark — Remark )
May. 12th, 2018 03:56 am (UTC)
palak paneer recipe... instead of spinach, use kale. Blanch (7-9 oz batch) and put into freezer for later when you want to make this. Of course, could be a problem if you are moving....

for the palak puree:
200 to 250 grams fresh spinach/palak, about 7 to 9 oz spinach
1 or 2 green chilies, chopped
1 or 2 small to medium garlic, roughly chopped (optional)
½ inch ginger, roughly chopped
3 cups water for blanching spinach, 3 cups water for ice bath:
Rinse spinach leaves very well.. Boil water , add ¼ tsp salt, then add leaves to hot water, close with lid and let sit for 2-3 mins. Strain leaves.
Immediately plunge leaves into ice water for 1-2 minutes then drain. In blender, puree spinach, chopped ginger, garlic and green chilies until smooth. Set aside.
for the palak curry:
1 small to medium onion, finely chopped, (about ⅓ cup finely chopped onion)
1 small or medium tomato, chopped, about ⅓ cup finely chopped tomatoes
4 to 5 small to medium garlic, finely chopped
½ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
½ tsp red chili powder (optional)
¼ or ½ tsp garam masala powder (add more if required)
1 small to medium tej patta/bay leaf
200 to 250 gms paneer or tofu, about 7 to 9 oz
⅓ to ½ cup water or add as required
1 or 2 tbsp cream, low fat 25% to 35% (i used amul cream)
2 tbsp oil or ghee or unsalted butter
salt as required
making the palak curry:
heat oil or ghee or butter in a pan, add the cumin and let them splutter, then add the tej patta or bay leaf. add the finely chopped onions. saute till the onions become golden. then add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.
Add the chopped tomatoes. stir and saute the tomatoes till they soften.
once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and stir very well. Then add the palak puree, stir well.
Add about ⅓ to ½ cup water or as required. stir again. Simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the sauce will also thicken by now. Stir and add garam masala powder and then add the paneer/cottage cheese cubes.
Stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes, lastly add cream. stir gently again so that the cream is incorporated in the palak paneer uniformly. switch off the flame.
stir and serve the palak paneer hot with some rotis, naan or jeera rice or brown rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

I like to make a double or triple batch of “puree” and freeze the extra. Then the curry is easily assembled. I also substitute kale or beet greens for the spinach.
( 1 remark — Remark )

Latest Month

May 2019


Page Summary

Powered by LiveJournal.com
Designed by Naoto Kishi