tag:blogger.com,1999:blog-91049729552180045092024-02-07T03:38:39.063-08:00STIRRING UP THE MELTING POTmariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-9104972955218004509.post-30684893812424235842013-12-11T12:18:00.001-08:002014-01-01T21:31:46.352-08:00catching up!Wow! You have been severely neglected dear blog. This doesn't mean I haven't been stirring the melting pot. Maybe I have been so busy stirring I haven't had time to blog. (Or - confession here - I've been spending WAY too much time in facebookland:)<br />
I did have a shoulder injury that kept me from potting for a year, so I will start off with a picture post of the pots that were partially to blame. Two giant (for me - as they were wheel thrown on a less than powerful wheel and had to fit in my teensy little kiln) vases for friend - James Beard Award winning writer -<a href="http://www.amazon.com/Northwest-Essentials-Cooking-Ingredients-Regions/dp/1570616698/ref=pd_sim_sbs_b_1"> Greg Atkinson's</a> new <a href="http://www.restaurantmarchebainbridge.com/">Restaurant Marché </a>on Bainbridge Island.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGE13jrBLowiEYxzaeiEbK0eAyJMzi5oKH2QPBhaceYX3VWZ4jv8DPlWUnjS4Kz1mP-E-yzzvE-ACus8mnjCVeAHikOvBqjMC-FQvwK_sgqT_8YFmNu_jGzgFG3pfbRvKQuw9fmLjyzEP/s1600/IMG_2188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGE13jrBLowiEYxzaeiEbK0eAyJMzi5oKH2QPBhaceYX3VWZ4jv8DPlWUnjS4Kz1mP-E-yzzvE-ACus8mnjCVeAHikOvBqjMC-FQvwK_sgqT_8YFmNu_jGzgFG3pfbRvKQuw9fmLjyzEP/s320/IMG_2188.jpg" width="239" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYLUF6JMFSLj_tohc7AxRK9YIf3LrGni0Ph3j4dZk3_d7FZsrD_Zk3IVZw5ALElqBBsKEK2LG22ERkD27I34OFQeYKlex8I5g0fx8YvBuypyJGIJAUDjbxe3QP_SKqUl5_3cWwSiSdx9E/s1600/IMG_2224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYLUF6JMFSLj_tohc7AxRK9YIf3LrGni0Ph3j4dZk3_d7FZsrD_Zk3IVZw5ALElqBBsKEK2LG22ERkD27I34OFQeYKlex8I5g0fx8YvBuypyJGIJAUDjbxe3QP_SKqUl5_3cWwSiSdx9E/s320/IMG_2224.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fAMgVYm-JUPjMc9ao80K5-M0ItbU7p-kgvSDzwMwadYjKpYGLb0luq7sWJAKIvDAe5KsXUsmJhy3OCSd5k-NFU0xzChZJeOa5PdvqNAroMuwPE1A0VDOZwRGg8wVlHgHXDbap1TMX6A4/s1600/IMG_2282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fAMgVYm-JUPjMc9ao80K5-M0ItbU7p-kgvSDzwMwadYjKpYGLb0luq7sWJAKIvDAe5KsXUsmJhy3OCSd5k-NFU0xzChZJeOa5PdvqNAroMuwPE1A0VDOZwRGg8wVlHgHXDbap1TMX6A4/s320/IMG_2282.jpg" width="239" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg82Xbwx_m6N43TVetvClf8N2lKTujvkPpusWcUAjxL7G7pRY7CFJDJt_EEoqwE7waTObJiCaiX_KpVb_UAQN-JRrcAGlnQTN8mHpMkKtODd6DuG54wKGA_lzxIy1NB2qHY9dWEUIYNs_-/s1600/IMG_2283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg82Xbwx_m6N43TVetvClf8N2lKTujvkPpusWcUAjxL7G7pRY7CFJDJt_EEoqwE7waTObJiCaiX_KpVb_UAQN-JRrcAGlnQTN8mHpMkKtODd6DuG54wKGA_lzxIy1NB2qHY9dWEUIYNs_-/s320/IMG_2283.jpg" width="239" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoN9RQPyMAGl2NlwTgFblqd33hMa_KR0u6dc5e5ZlFZ8Dh7Op3NNJ_taqM3ffvp7BUG0CWujqFrdYzvJh9Xtnkwix1hWTmwrf2ISEexNmamFaYn9jeica5M2qFxjf4zRY9BDkFBWTk-Nu_/s1600/P1130458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoN9RQPyMAGl2NlwTgFblqd33hMa_KR0u6dc5e5ZlFZ8Dh7Op3NNJ_taqM3ffvp7BUG0CWujqFrdYzvJh9Xtnkwix1hWTmwrf2ISEexNmamFaYn9jeica5M2qFxjf4zRY9BDkFBWTk-Nu_/s320/P1130458.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-teWyybdtAtw_MyIHGEyLQLye3eJk1ANJ8UL0j35uTDVYWcdWs8qOBFOt_NVi2z06N0Wt-Cqb871dC0kedHRJSoJEvT500rmpNM3r7EOyJsKwT53i-5GzRYBwKFv5MjiAy7byn4tny-C/s1600/P1130471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-teWyybdtAtw_MyIHGEyLQLye3eJk1ANJ8UL0j35uTDVYWcdWs8qOBFOt_NVi2z06N0Wt-Cqb871dC0kedHRJSoJEvT500rmpNM3r7EOyJsKwT53i-5GzRYBwKFv5MjiAy7byn4tny-C/s320/P1130471.jpg" width="240" /></a></div>
<br />mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-5608742754980260042010-05-16T09:58:00.000-07:002010-05-16T10:03:59.309-07:00finally a destination restaurant on bainbridge island!<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; color: rgb(51, 51, 51); "><h3 class="UIIntentionalStory_Message" ft="{"type":"msg"}" style="font-size: 13px; color: rgb(51, 51, 51); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: normal; overflow-x: hidden; overflow-y: hidden; "><span class="UIStory_Message">had an amazing dinner at <a href="http://hitchcockrestaurant.com/">Hitchcock</a> last night<br />if this was only the "soft opening", then i can't wait to sample more<br />chef brendan mcgill nailed it! great atmosphere, great energy and world-class food. the octopus, the bok choy, the risotto!, the trout wow!<br />if only island vibes could start up again we could stay on the island</span></h3><div>we've already reserved again for next saturday</div></span>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com2tag:blogger.com,1999:blog-9104972955218004509.post-1485771132992714332009-12-08T21:43:00.000-08:002009-12-08T22:18:37.901-08:00winter studiotour '09<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilg0982_nyBrty31Tjb_kGBFuBbnrRw9PKg-jltX-Gs1qbO6VIzHIsVoK3KnsWYRGCsKUJdqlyC05_McJZSuJ5h_EpHQU1rmsfHkh-uH2Ej0aOm70MzUi7INuRKYfo1yu0ks7PYzP8C8w4/s1600-h/P1000837.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilg0982_nyBrty31Tjb_kGBFuBbnrRw9PKg-jltX-Gs1qbO6VIzHIsVoK3KnsWYRGCsKUJdqlyC05_McJZSuJ5h_EpHQU1rmsfHkh-uH2Ej0aOm70MzUi7INuRKYfo1yu0ks7PYzP8C8w4/s400/P1000837.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5413110837634379426" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72NslbwwmzWYYB7QdfFH-5BTmhsPRWEyupNX-BRQ9KmP4PN-jbgCXxaY7aIm1_KO0W4XWyKppcweUHJgQn4AEylz8usXtluL0k9iZv1bzJDLiwlp6gBBNWkWbQElk05JTlTLcXapXtPV1/s1600-h/P1000834.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72NslbwwmzWYYB7QdfFH-5BTmhsPRWEyupNX-BRQ9KmP4PN-jbgCXxaY7aIm1_KO0W4XWyKppcweUHJgQn4AEylz8usXtluL0k9iZv1bzJDLiwlp6gBBNWkWbQElk05JTlTLcXapXtPV1/s400/P1000834.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5413110639525682162" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogjB0rGvOZgMLPcLPpNuD6kA5DvMuaMynZhJRwIkSuq8GveQzn0g1rbWA3I_YTpKp_BaAjhJPB0QuYGcCgKuQWnK-YY_-35ySNLzk2_55Owhyd5dxzX9tgkjSxXKGPJ8v0ewhNGymG1Wa/s1600-h/P1000830.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogjB0rGvOZgMLPcLPpNuD6kA5DvMuaMynZhJRwIkSuq8GveQzn0g1rbWA3I_YTpKp_BaAjhJPB0QuYGcCgKuQWnK-YY_-35ySNLzk2_55Owhyd5dxzX9tgkjSxXKGPJ8v0ewhNGymG1Wa/s400/P1000830.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5413109819648511602" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1Bo4EKiTFGflU5jZGLUGy6Jvw7El25UPuRV_IrbK9A4qH99eugW8j8ovW9HRtIJ_pRZw_T2C-SbyV34Ubmcmrx9Q3x1Z7586X5p2bGpHOXABTcSAopR9EbXhclqnu5QIjqj9PF7PKumG/s1600-h/P1000824.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1Bo4EKiTFGflU5jZGLUGy6Jvw7El25UPuRV_IrbK9A4qH99eugW8j8ovW9HRtIJ_pRZw_T2C-SbyV34Ubmcmrx9Q3x1Z7586X5p2bGpHOXABTcSAopR9EbXhclqnu5QIjqj9PF7PKumG/s400/P1000824.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5413109610290270962" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi873-y5FjujOX1DVtYz7XBp-2LKc2qEyZOA2XlBEerQWuSi9I0ECNYkskpcMfnTrbtHJqVWlI5xQo-UJjMzj9pkyszhw4-vf8yRVdFL6ZF0iIwIKt2y2pUvqEDCYDgiXYziK-vwy9MsUpV/s1600-h/P1000823.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi873-y5FjujOX1DVtYz7XBp-2LKc2qEyZOA2XlBEerQWuSi9I0ECNYkskpcMfnTrbtHJqVWlI5xQo-UJjMzj9pkyszhw4-vf8yRVdFL6ZF0iIwIKt2y2pUvqEDCYDgiXYziK-vwy9MsUpV/s400/P1000823.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5413109428299856578" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimf6zDIlKFDzwfBmMqeVjfFSlotJhBjasiqMmhG8qy3orL7LySygSr23rDrnZvEU7cCDl4smknrOO-_9nfbtZf8XC8nY1DukTC7xY8tunXxbw_9Z4vE42w78Jzwa9dq9P87R9kq49N7EZP/s1600-h/P1000822.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimf6zDIlKFDzwfBmMqeVjfFSlotJhBjasiqMmhG8qy3orL7LySygSr23rDrnZvEU7cCDl4smknrOO-_9nfbtZf8XC8nY1DukTC7xY8tunXxbw_9Z4vE42w78Jzwa9dq9P87R9kq49N7EZP/s400/P1000822.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5413109282305164690" /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com1tag:blogger.com,1999:blog-9104972955218004509.post-55186988565486838662009-10-21T18:39:00.001-07:002009-10-21T18:50:30.765-07:00candlesticksRemember these?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HABDLGVsfTXSBcGV717iodtFUqieUoEC9gqRWBa0RO71bFUSrMWkXFAJFVDE7luY7F95JXgUkZ435RqlVWFcIzRgGIQSGcpyh3Ie5Yuyijn8AQH4bGVaxNFaCKaNSkKPN1kAExqy6t60/s1600-h/P1100004_1.JPG.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HABDLGVsfTXSBcGV717iodtFUqieUoEC9gqRWBa0RO71bFUSrMWkXFAJFVDE7luY7F95JXgUkZ435RqlVWFcIzRgGIQSGcpyh3Ie5Yuyijn8AQH4bGVaxNFaCKaNSkKPN1kAExqy6t60/s200/P1100004_1.JPG.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5395234150925306738" /></a><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbi0JYhb1aEeIdtA9w-kquf-nHn3DAiWLJY9z6lQYVatlrXbL3VgDm3GbbPP4e3tUD5GRJ4W_R3WV9CP3Uc0o-ayhvXRtW6DCVWfStVhgm38uAWbJJ8H1GvKL9BkAvv4OUH27pvRSaAhx0/s200/sand+pebble+votive.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5395233828490008946" /><div><br /></div>Glazed in Pebble Blue<br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCsCQazCxsIGtCmidCaNM5NIFVwlnvTLDC9SROuNhWE0_fbeKc3Ow4tPq0pkuGBi-K1qNLg_8U1ye8PpMb7eFHhYVhUtf92RCOehTJhpIoyHISzMv0mP2jwRbyrKm7DahTR1mahoeKM5Bf/s200/pebble+blue+3+int+ssm.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5395233289596372562" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjcQYM04gtxYikgVNXnJm2d0x8gWwlC4D2DT0TmPBmsp7Xb8hKlZ4yP2driYZbqUOBU9WYY07BQkDTav9GMn4iGExO9xHNisoNjezOW1tpg30c_STdemIdFMpuJ97PCaKC314d-K4EgO4/s1600-h/pebble+blue+3+w+candles+mmt.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjcQYM04gtxYikgVNXnJm2d0x8gWwlC4D2DT0TmPBmsp7Xb8hKlZ4yP2driYZbqUOBU9WYY07BQkDTav9GMn4iGExO9xHNisoNjezOW1tpg30c_STdemIdFMpuJ97PCaKC314d-K4EgO4/s200/pebble+blue+3+w+candles+mmt.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5395233537661764962" /></a><br /><div style="text-align: center;"><br /></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-63401798260313499102009-09-24T09:09:00.000-07:002009-09-24T09:25:03.647-07:00winter studiotour coming up<div><span class="Apple-style-span" style=" ;font-family:Times;font-size:medium;"><div style="font-family: Helvetica, Arial, sans-serif; font-size: 12px; color: rgb(51, 51, 51); line-height: 1.5; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(0, 0, 0); background-position: initial initial; "><div id="container" style="width: 900px; background-color: rgb(255, 255, 255); background-image: url(http://www.bistudiotour.com/BIST-Web07-BodyBG.jpg); "><div style="height: 200px; "><div id="mastheadR" style="width: 300px; float: right; height: 200px; background-color: rgb(68, 68, 68); background-image: url(http://www.bistudiotour.com/BIST-Web07-Header.jpg); "><embed width="300" height="200" wmode="opaque" quality="high" bgcolor="#ffffff" name="video" id="video" src="http://www.bistudiotour.com/slideshow.swf" type="application/x-shockwave-flash"></embed></div></div><div id="content" style="width: 900px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-color: rgb(255, 255, 255); "><div id="globalNav" style="background-color: rgb(204, 255, 102); width: 850px; padding-top: 10px; padding-right: 25px; padding-bottom: 5px; padding-left: 25px; color: rgb(123, 40, 128); font-size: 16px; line-height: 0.5; white-space: nowrap; border-bottom-width: 3px; border-bottom-style: solid; border-bottom-color: rgb(204, 220, 67); "><ul style="list-style-type: none; list-style-position: initial; list-style-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 12px; padding-right: 0px; padding-bottom: 12px; padding-left: 0px; "><li id="nav-home" style="float: left; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; "><a href="http://www.bistudiotour.com/index.php" style="color: rgb(0, 0, 0); text-decoration: none; padding-top: 20px; padding-right: 20px; padding-bottom: 20px; padding-left: 20px; font-weight: bold; ">Home</a></li><li id="nav-artists" style="float: left; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; "><a href="http://www.bistudiotour.com/artists-studios.php" style="color: rgb(0, 0, 0); text-decoration: none; padding-top: 20px; padding-right: 20px; padding-bottom: 20px; padding-left: 20px; font-weight: bold; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(204, 220, 67); background-position: initial initial; ">Artists & Studios</a></li><li id="nav-map" style="float: left; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; "><a href="http://www.bistudiotour.com/map.php" style="color: rgb(0, 0, 0); text-decoration: none; padding-top: 20px; padding-right: 20px; padding-bottom: 20px; padding-left: 20px; font-weight: bold; ">Map</a></li><li id="nav-forartists" style="float: left; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; "><a href="http://www.bistudiotour.com/forartists.php" style="color: rgb(0, 0, 0); text-decoration: none; padding-top: 20px; padding-right: 20px; padding-bottom: 20px; padding-left: 20px; font-weight: bold; ">For Artists</a></li><li id="nav-sponsors" style="float: left; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; "><a href="http://www.bistudiotour.com/sponsors.php" style="color: rgb(0, 0, 0); text-decoration: none; padding-top: 20px; padding-right: 20px; padding-bottom: 20px; padding-left: 20px; font-weight: bold; ">Sponsors</a></li><li id="nav-contact" style="float: left; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; "><a href="http://www.bistudiotour.com/contact.php" style="color: rgb(0, 0, 0); text-decoration: none; padding-top: 20px; padding-right: 20px; padding-bottom: 20px; padding-left: 20px; font-weight: bold; ">Contact</a></li><li class="clear" style="float: none; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; clear: left; display: block; height: 0px; visibility: hidden; "></li></ul></div><div id="feature" style="float: left; width: 550px; padding-top: 25px; padding-right: 25px; padding-bottom: 25px; padding-left: 25px; background-color: rgb(255, 255, 255); border-right-width: 1px; border-right-style: dotted; border-right-color: rgb(204, 220, 67); "><h1 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 22px; color: rgb(0, 0, 0); font-weight: bold; ">The Artists</h1><h2 style="margin-top: 20px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 16px; color: rgb(204, 51, 0); line-height: 1; ">Marielle Macville<span> - Marielle Macville Ceramics</span></h2><p class="desc" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; color: rgb(223, 63, 39); ">Functional archeologically inspired ceramic vases and artifacts</p><p class="contact" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><a href="mailto:mariellemacville@gmail.com" style="color: rgb(166, 25, 51); text-decoration: none; ">mariellemacville@gmail.com</a><br /><a href="http://mmarielle.etsy.com/" style="color: rgb(166, 25, 51); text-decoration: none; ">mmarielle.etsy.com</a></p><p>My love for eating and the right presentation of food, has led me to the art of ceramics. I've collected dishes and other ceramics ever since I began traveling the world as a fashion model. I started designing my own pottery after enrolling in a ceramics class some 10 years ago. Although most work remains purely functional, it is no longer limited to culinary use. I am currently working on my Artifacts Collection - a collection of vases and other artifacts, inspired by post Bronze Age Mediterranean cultures and Ritual Bronzes of Ancient China. This is an ongoing fascination - dating back to my college days studying Cultural Anthropology in the Netherlands.</p><p>All the vases are wheel-thrown, hand altered, glazed in hues from patinaed copper bronze to turquoise in a gas kiln to cone 10, or to cone 6 in an electric kiln.</p><p>My Artifacts Collection has been inspired by treasures that I imagine litter the floor of the Mediterranean and Aegean Seas. Casualties - or better - survivors of centuries of Greco-Roman and Sassanid wars. I picture the Hellespont where entire fleets perished - triremes and galleons to the last man, while their possessions, scattered and buried in sand, still offer testimony to not only the battles these empires fought and lost, but moreover to the cultural osmosis that ensued. As a result forever enriching and influencing each society's heritage and ultimately ours.</p><p>The collection is an ode to the few surviving artifacts that bore witness to these battles and bloodshed. Whether designed for Gods, mortals or heroes, once disgorged from the bowels of their ships, these pots or vases were fated to play host to octopi and other sea-life in peaceful times. Their patina, chips and cracks revealing scars of centuries of scouring sand, shells, coral and rocks.</p></div><div id="sidebar" style="float: right; width: 249px; padding-top: 25px; padding-right: 25px; padding-bottom: 25px; padding-left: 25px; color: rgb(51, 51, 51); font-size: 12px; "><p>Click images to enlarge.</p><a href="http://www.bistudiotour.com/Artwork/mmacville-ceremonialbronze-09.jpg" style="color: rgb(166, 25, 51); text-decoration: none; "><img src="http://www.bistudiotour.com/Artwork/mmacville-ceremonialbronze-09_th.jpg" alt="artwork" style="float: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; " /></a> <a href="http://www.bistudiotour.com/Artwork/mmacville-amphora-09.jpg" style="color: rgb(166, 25, 51); text-decoration: none; "><img src="http://www.bistudiotour.com/Artwork/mmacville-amphora-09_th.jpg" alt="artwork" style="float: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; " /></a> <a href="http://www.bistudiotour.com/Artwork/mmacville-bronze-urn-09.jpg" style="color: rgb(166, 25, 51); text-decoration: none; "><img src="http://www.bistudiotour.com/Artwork/mmacville-bronze-urn-09_th.jpg" alt="artwork" style="float: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; " /></a> <a href="http://www.bistudiotour.com/Artwork/mmacville-olpe-09.jpg" style="color: rgb(166, 25, 51); text-decoration: none; "><img src="http://www.bistudiotour.com/Artwork/mmacville-olpe-09_th.jpg" alt="artwork" style="float: none; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; " /></a></div><div id="siteInfo" style="width: 850px; clear: both; border-top-width: 1px; border-top-style: solid; border-top-color: rgb(0, 0, 0); font-size: 11px; padding-top: 15px; padding-right: 25px; padding-bottom: 7px; padding-left: 25px; margin-top: 0px; color: rgb(255, 255, 255); background-color: rgb(102, 102, 102); "><p><strong>2009 Summer Tour: August 7, 8, & 9 | 2009 Winter Tour: December 4, 5, & 6</strong></p><p>Questions? Call 206-842-0504, or e-mail us at: <a href="mailto:bistudiotour@earthlink.net" style="color: rgb(204, 204, 51); text-decoration: none; ">bistudiotour@earthlink.net</a>.</p><p>©2009 Bainbridge Island Studio Tour. All Rights Reserved.</p></div></div></div></div></span></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-6171481217883172722009-09-13T16:01:00.000-07:002009-09-13T16:01:47.101-07:00Design Style Guide: Avoid Heatstroke and Just Bring the Outdoors In<a href="http://designstyleguide.blogspot.com/2009/08/avoid-heatstroke-and-just-bring.html">Design Style Guide: Avoid Heatstroke and Just Bring the Outdoors In</a>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-3514307423906618222009-05-02T16:34:00.000-07:002009-05-02T18:06:21.456-07:00treasury<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcb63A1C7pdoTEXa1n4tyzGaccWddUXeoLVWLV8MxV0pwSLPXssthFphBi1gaIiOUruUDEcR0bUczvHs4jN-S2LzfdsBOQ7d-2XchyphenhyphenTrjq-0dciFtWtrIXM3ARjqhL2WV7yhKfGNFV8sae/s1600-h/etsy+treasury.jpg"><img style="cursor:pointer; cursor:hand;width: 292px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcb63A1C7pdoTEXa1n4tyzGaccWddUXeoLVWLV8MxV0pwSLPXssthFphBi1gaIiOUruUDEcR0bUczvHs4jN-S2LzfdsBOQ7d-2XchyphenhyphenTrjq-0dciFtWtrIXM3ARjqhL2WV7yhKfGNFV8sae/s400/etsy+treasury.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5331374836942534402" /></a><br /><div>Thought I should share this Etsy treasury. What is an <a href="http://www.etsy.com/treasury.php?ref=fp_nav_treasury">Etsy Treasury</a>? This is a way for Etsy artists to curate a personal shopping gallery. Or . . . show off a favorite item in the company of other fabulous Etsy finds. Another way to waste time on the computer. But fun nonetheless. </div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-57340251113339811992009-04-23T08:41:00.000-07:002009-04-23T19:21:56.683-07:00eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxzomxIyHySjhXpGLH2hScjQVsj2LVyDMzPua6lOzyFPKlDcV18nd1qJxccpq3aEQJ2TjIwAMKXXgRPruWZNXEHvzxMiH1HyXkCUETieNzKCPu9KnMMe5utIamZQJOhk1-C-ciDkRHJje/s1600-h/IMGP0307.jpg"> </a><img style="cursor:pointer; cursor:hand;width: 200px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxzomxIyHySjhXpGLH2hScjQVsj2LVyDMzPua6lOzyFPKlDcV18nd1qJxccpq3aEQJ2TjIwAMKXXgRPruWZNXEHvzxMiH1HyXkCUETieNzKCPu9KnMMe5utIamZQJOhk1-C-ciDkRHJje/s200/IMGP0307.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327933743482871858" /> <img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_e51X-hKFYRmzPmo360O6xHnhtqqh3JB0mgNMDsYeWSvOg1Hl0Z_ovfVTAQvycqlRbJ35xQxxjCPc2aKt9-uAfD-3V7dITQPjFl-rts4cUdZjOo2xIFTJSWx_6jCbOyDnucOOz6H3EL-/s200/IMGP1763.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5327932289773402514" /><br /> <img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUK7SFh1TB71fJSFKInMXu8agFnrcLIXjFcmEW6F8_QxXmZfLQ3oWXAHkfGuzTnv4VTEhBnD9UNteSCPF-l_ewOVL4z1FIuT6cd07hfNHWBV2yxSjCzSqswqKxcMacrii1MRx9RSAylqj/s200/IMGP1862.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5327932033071792066" /> <img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrci7Va5ouumWm2ZEMF1DjGGX8smQn7tewKInmlf1hJ3IOY0AEu5T8Qu8P29amCtY5pqH1jjRbKC2suZtdLQZ-6NvOcajTyuseOSPy1b1YL6fkq3mq8B3VsEgvDiCYlZdA66pV9cLfilIF/s200/IMGP1914.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5327931826576547698" /><br /><br /><div><br /></div><span class="Apple-style-span" style="font-size:small;">I just received an email from David Chu - co-founder of </span><a href="http://www.c2net.org/home.htm"><span class="Apple-style-span" style="font-size:small;">c2net.org</span></a><span class="Apple-style-span" style="font-size:small;"> - who was in town this past weekend to provide Open Captioning for one of the theaters in Seattle. He emailed thanking for the unexpected "fanfare, hospitality and THE FOOD". I guess I will leave it at that, but really, it was just sunday brunch as usual(*) chez Macville. Although the weather was far from the "usual"; it was great! - nice and balmy, spring blossoms in full bloom and the scent of freshly mowed grass added extra aroma to Gus' already scrumptious Mexican scrambled eggs. Gus is our egg-scrambler extraordinaire! Having learned from mom of course. It's pretty easy to teach Gus to cook anything that he loves to eat. (What doesn't he love?!) No ADD when it comes to filling his stomach!</span><span class="Apple-style-span" style=" ;"><span class="Apple-style-span" style="font-size:small;"> </span></span><div><span class="Apple-style-span" style=" ;"><span class="Apple-style-span" style="font-size:small;">T</span></span><span class="Apple-style-span" style="font-size:small;">he first time I liked scrambled eggs happened to be in the tropics of all places. I was on a photo shoot in the Seychelles Islands . We were staying in a villa on the island of Praslin - part of the Relaix et Chateaux; </span><a href="http://www.chateau.com.sc/"><span class="Apple-style-span" style="font-size:small;">Chateau de Feuilles</span></a><span class="Apple-style-span" style="font-size:small;"> - with a lovely lady who would cook us breakfast. The same thing every morning: fresh papaya with lime, very strong coffee with scalded milk, toast with butter, cinnamon and sugar and these creamy, fluffy scrambled eggs. No relationship whatsoever to eggs from a diner. Try them; you’ll never scramble your eggs the same way again.</span></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-weight: bold; font-style: italic;"><span class="Apple-style-span" style="font-size:small;">creamy scrambled eggs</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:small;">12 eggs</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:small;">1/2 cup cream</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:small;">1 stick butter</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:small;">freshly ground black pepper</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Georgia; min-height: 16.0px"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <span class="Apple-style-span" style="font-size:small;">Heat the butter over very low heat in a large non-stick skillet with a thick bottom. Whisk the eggs in a bowl with the cream, making sure they’re completely loose. When the butter has just melted, pour the eggs in the pan and start to stir them immediately with a wooden spatula. Scraping the bottom and sides over and over again, so they cook evenly and very slowly. It takes some time. Do not let them get dry, they should be almost soufflé-like, but still be very moist looking. I prefer not to salt the eggs themselves, but rather serve them with toast and salted butter. Just a small amount of ground black pepper to accentuate the sweet creaminess of these eggs. <br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">For the Mexican eggs sauté a 1/4 cup of finely chopped onions, jamón serrano, a few mini bell-peppers and of course as much finely diced habanero as you can tolerate, before adding the egg mixture. Serve with crumbled queso fresco, fresh! salsa, sour cream, avocado, cilantro and fried corn tortillas.</span></div><div><br /></div><div>(*) This is how I'll find out if and when my husband reads this post. His comment will be: "Yeah that was until you decided to lock yourself in your pottery studio all day and abandoned us!"</div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com1tag:blogger.com,1999:blog-9104972955218004509.post-6563002766440000422009-04-21T08:35:00.000-07:002009-04-30T20:29:23.550-07:00table top<div style="text-align: right;"><img style="cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylHmtXMXvbdLZEP04AMY2WjjT0ml3o4UgTCR46_Dwog-YP187PITBWP_g7_fuSdFGFTrR9lwVVQR_CUzq6wm587RHU5kzymnbiaaOoY9iWSR1_9Q5TDWQFfcd08yD2MQHDFWJeU9_GGS8/s200/mmacville-ceremonialbronze-09.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327176184561368866" /><img style="cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtShJg91ippfg7AnAzqhR4rexwpD8Zx-lhyAElzL9UszLXUVgJJzZZdMwtHySOsrOUJkZ86qs07RlqnLviIqtbnPj01pKvPqSogqgmzzV55uF70HmYWDKccRbVi0ZHr-BZ7adwhfRVY-kt/s200/IMG_6593.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5327547943060963378" /><img style="cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmo4BnGdn2PpmvdNizlXgLw34fO_jymFIGryf26zj7z6_6ucUjCIRbx7zHiwwpYChQFqrihndwi163bFMt_6GoGjWn21oS6BqhQUZCRcj1ZY5igKzuu2_v_aZwVBsc0NOwNPnhaAtm0NJ/s200/mmacville-olpe-09.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327176312629708098" /><img style="cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqp6qJphN83P8eu5ouM3OXk6uZ7IhZGxsDu2tal8FFJRNQ32ACz72Mjs2SLhVQDB7bBwIectGRLXuqLHGy4b7_p4BeWes4Gfp3dR4h0LCoA2nGpFnEmpFdGYHEH4EXiEb4hSIrYECrjYIN/s200/P1100139.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327176621773034930" /><img style="cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjl78qSFz6bR89WYn9BTXl6iIKiNkV7HJbYfXyK-L8Ykrt1WSCY_EaYM08EnBdGl2A3QVESdmV81HGej9vYM0ByO0DemwHbDD4fnjO26k_Kuba4HIepeP6WXv6OVroGnJyXGNRCpT08ht/s200/mmacville-amphora-09.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327175952835046914" /><img style="cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpsgPAd3L_cojq6IcoaMdy3p4RWhT3ffoD2CwuQ2ansg15ZPruEkYPx6PVbFeBxSuSqOtSFz6CO94CJ9cqBDTx2vKgF4z8hMBigmHjsLiAzUlZ-5dH9l8kQ3174rxvXfS7_2sxIkUa2Qf/s200/mmacville-neck+amphora-09.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327175542599772322" /><img style="cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxaLxZwNgHbTJPmekG_64SK14pSU9tsO79IU2b76_JDg946phTuXt6Cg9wzU_nI9twLVpDMyPTe5GZux00HOPocvuQ5uhpeH5X_nc0wJ1AmmuiPtH5tClXnoV5WMO1RXaPxttHmUwr0B7G/s200/mmacville-volute-09.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327176411603174306" /><img style="cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-EsVRLD5ZrcuuXdTxC5XeqYnRelY4n76dUrXdBiFWcerkNig99NAIn72zDH8a5eqXZ7msxe1E7gDOW_RRl8RLrn0jwrs3tjcDae1uVqg2GFWHkQpV2yS0gq-_MjSq9jc97DO23jgbGut/s200/mmacville-bottle-09.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327176045885622418" /><img style="cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEr4B0e3zdJoYseBoKy23RLiFxCqQ7invzbkdCwSVqPH17j_vJ29WmukqT5gXBE6mCt3V_Ca-7HziAbQXytzc3i8F0ArasdDmYKS_-9SJS-5Yq1r5pHeZFrDBO6nthG2Q2zpqYI99tAQF/s200/mmacville-bronze+urn-09.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327174707237186482" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-78779965070106767712009-04-12T22:20:00.000-07:002009-04-12T22:52:35.279-07:00spring was here<img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNnuYwTpHTHJBWHPabsqwhnkvB8Wsbe6S6CO-FvgUVVE88wY0Fph4gRlp3RD_UgAJ9S1VGXIJ-RVqY13HfEpbfliKujgFEE2hkQAJ7qQVZarie2UhZkY1MiLJ_yE8HoE4qrfVD1sqGVrd/s200/P1100052.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5324045223572776642" /><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmSpKoLvi0dg06TgpiwhV_UpP6uFn5A15ApGzgFcwa8IG_GjG1bQ-QUl9_rlJkIRLYUaocW0culN9H-SBjwR6lmWhyphenhyphennadBhK3c_y04sqDsUVfqr6wcTKC41zvxlN9x16XSVsZ8EWa59JX/s200/P1100041.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5324045520119500578" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIVMNtIj7r1yRZmU9CUkcTgFS3RLYNOEynqRZIty0vsOge1gq-y104bdH7QwgxrbZKbFts8RMcdo0Da2pZ5rDSp6dFT8WI7cxzeQlPwvoq7RuxDOABu43cadOCA9FDrhG5aKf3JIBuYj2/s1600-h/P1100046.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIVMNtIj7r1yRZmU9CUkcTgFS3RLYNOEynqRZIty0vsOge1gq-y104bdH7QwgxrbZKbFts8RMcdo0Da2pZ5rDSp6dFT8WI7cxzeQlPwvoq7RuxDOABu43cadOCA9FDrhG5aKf3JIBuYj2/s200/P1100046.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5324045384604578930" /></a><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3s_xcDJN6W33AYY9HfrlZ_YEq46RIujGAyDKWDqp4Jl06umJCkSG6gwvR-VQ4v6DFQnzXsAGQdEWqH7k2yoxJuEx8_3V066gRDyIag4pBaipYA4xuUhVdHhPf0PmWUqtMEYx8neOP6gdI/s320/P1100067.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5324049740049790610" /><br />Last sunday - definitely not this sunday - we were reminded that things do get better. I woke up to the sound of our woodpecker hacking away on the birch tree. Overnight hummingbirds had returned - fiercely guarding the quince when I tried to cut a few branches for a bouquet. It got warm enough for the chickens to seek shade for their afternoon scratch in the dirt, and for Gozu the cat to stay out hunting all night. The dogs finally got most their energy out racing laps around the yard. Floortje in relentless pursuit of Bunior's hind legs and of course her favorite: chomping daisies on the run! I worked on pots for most of the day, but Gus stole my camera and shot a few pictures. mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-33730861129600136572009-03-27T10:38:00.001-07:002009-03-28T12:26:40.384-07:00Have you googled yourself, lately?<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 334px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35WEtICz9N1U8OBA-qbB1nF6NUtArHsntU5gSYfE5OhaJv-nHk1_9kMEtt7RJ8OxjzNn7r1B4hgMo9TQTTQNB-dPyAStFwJWGUvHliOCVKPsat1Dqu8zNsKN_MH5IUyb9mU0yh8w-Kwkx/s400/picture4157.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5317945723457418466" /><br /><div>DON'T You could be reminded of what your butt used to look like! Yikes!</div><div>Or you could come across scary 80-ies and 90-ies images like THESE!! Yikes again!<a href="http://img144.imageshack.us/my.php?image=plymouthnym05201991p5kq6.jpg" target="_blank"></a></div><div><a href="http://img144.imageshack.us/my.php?image=plymouthnym05201991p5kq6.jpg" target="_blank"><img id="vImage" width="360" height="480" style="width: 360px; height: 480px; " src="http://triton.imageshack.us/Himg144/scaled.php?server=144&filename=plymouthnym05201991p5kq6.jpg&xsize=640&ysize=480" /></a></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 120px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXiriH_8TlcA4Kkyb3BQmL0YPIwl_3aFVQjAHeW9pwV-fnTaJ-0hNNtx6v1gzYRYexlMUSOwTytXm9_-fQScDSBP6dKvHEDmnImwAzb5M-zuSk78SmYprRcj4QZmkxgV_st0OtSRPk5Fi/s400/th_54518_Vogue-1990-11-348_100_122_996lo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5318321940658511842" /><div><a href="http://img144.imageshack.us/my.php?image=plymouthnym05201991p5kq6.jpg" target="_blank"><img id="vImage" width="352" height="480" style="width: 352px; height: 480px; " src="http://triton.imageshack.us/Himg4/scaled.php?server=4&filename=plymouthnym5131991p31cx9.jpg&xsize=640&ysize=480" /></a><a href="http://img144.imageshack.us/my.php?image=plymouthnym05201991p5kq6.jpg" target="_blank"></a></div><div><a href="http://img144.imageshack.us/my.php?image=plymouthnym05201991p5kq6.jpg" target="_blank"><img src="http://www.bellazon.com/main/index.php?act=attach&type=post&id=695085&" id="thepic" onclick="scaleImg('thepic')" onload="scaleImg('thepic')" width="500" /></a><a href="http://img144.imageshack.us/my.php?image=plymouthnym05201991p5kq6.jpg" target="_blank"></a></div><div><br /></div><div><br /></div><br /> mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-18246526585992240032009-03-24T10:35:00.000-07:002009-03-24T18:49:13.879-07:00from mud to wonky candle sticks<div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9m2chMKokZKGz3oAsrEluTgQThsYFtwKcgmamA4Zi8Xp0KiNgjUYPYq4S01xOpciItejvHbkKfDiyih9DB1JrPAvxpxDHDhAP18GNhtXiG5j6YUoG7Lw4ra9u-SbS3I-39iKTw6gRx8l/s1600-h/P1100006.JPG"><img style="text-align: center;float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9m2chMKokZKGz3oAsrEluTgQThsYFtwKcgmamA4Zi8Xp0KiNgjUYPYq4S01xOpciItejvHbkKfDiyih9DB1JrPAvxpxDHDhAP18GNhtXiG5j6YUoG7Lw4ra9u-SbS3I-39iKTw6gRx8l/s200/P1100006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5316810425771950818" /></a><img style="text-align: center;float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 154px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiONvWuPMlmeasC1ZMqiRBrdJJtr2Lu7x7u3EVXIHhhdcvAqoTFX-VVUxFqNn0g4XUhtTfEUSz3wCaYDY4JC9EGMdK2dKGjCh4cDjl-L0YNxcymR2O0iJylkewEsaLukR6SB0locKvDax/s200/P1100004_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5316812187517012066" /><img style="text-align: center;float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LANpqxx19aB5A3_Aew5_4wQaZfb3q6FKVO_bWcJ7xhKwiemufPoqeOyUfvPdwY-BaDJXSuNa81xd35bSPxxS8z8SzzqjMwXlTVOh3Ysteh3e-OUXFh6RsFqwnjsy0_TfRUpoUInIjD3V/s200/P1100009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5316811654043137682" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">This is quite a funky wonky collection of candelabras. I still don't know what to think of them. They're kinda cute in a "only a mother can love them" way. I'm not sure if they were worth the effort but I did have fun playing in the mud. And it has been a useful exercise in how much abuse the clay (and I) can take.</div><div style="text-align: left;">I have been working on creating a line of utility ware for my <a href="http://mmarielle.etsy.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">etsy</span> store</a> while still staying within the Mediterranean Classics. I was inspired by a pair of "marble" bowls that I've thrown years ago and still love and use regularly. I would have continued to make more, but the use of black clay was soon verboten in the studio I worked in at the time. (Something to do with my messy work habits maybe?) Anyway, while trying out different white porcelains to mix with the "midnight black" from <a href="http://www.seatlepotterysupply.com/">Seattle Pottery</a> and the right proportions, I made a pretty big mess of things and ended up with a bucket full of scraps and mud. Not wanting to be wasteful, but without the help of a pug mill or even a wedging board I set out to create something, well anything really. After an "entertaining" struggle with air bubbles and lumps - it made shaping the neck of the vase in the previous post feel like buttah - I ended up with a bunch of wonky aka "<span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">characterful"</span> candle sticks. Now all I need to do is figure out how to glaze them, if at all. Any suggestions? MAybe I'll try to <a href="http://en.wikipedia.org/wiki/Raku_ware">raku</a> them. Not my favorite procedure normally, but it could be just the right thing. I will post the results when available.</div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com2tag:blogger.com,1999:blog-9104972955218004509.post-25844590029450312622009-03-17T11:40:00.000-07:002009-03-24T12:08:10.937-07:00messy room (my "studio")<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_FVSYH6mL2m5olgsG6MRHkbguOFKbFW2nSN_fHqXDB1BPJDUcBo5XD7dAi4YvX7X43f__KHPWMDInVkmgn4L3jS-PgGoUWPXXcPt4fXxMOXfLD1A9yK3Cx5BPOyd5NGRpkp1exD8ikys/s400/P1090989.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5314228574112173842" />This is my "studio" slash cat-room slash sun-room. It's not insulated or heated and either freezing or boiling. But once in a while I manage to get in there when the temperature is tolerable. But it's SO nice to be able to work at home. I'm still potting at the Eagledale arts center as well - it's good to be social and I still have many! questions, but I no longer despair when classes are on break.<div>On the wheel is my latest venture into antiquity, a <a href="http://en.wikipedia.org/wiki/Tang_Dynasty">Tang Dynasty</a> inspired dragon-handled urn. I am still very much inspired by post Bronze-age Mediterranean cultures, but I'm not averse to more Asian influence. In particular Ritual Asian Bronzes. After all it is widely believed that the makers of <a href="http://en.wikipedia.org/wiki/Shang_Dynasty">Shang Dynasty</a> bronzes were influenced by Mediterranean craftsmen. A bit all-over the map and all-over many time lines; easily justified as an archeological stir in the ol' cultural melting pot. </div><div> </div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 292px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFjmeVxwAtuSRuR7Vdbm8j1X-US4qXNLoyviVc1HC6bTTfhTqFJ4Gu3c7JTiBDy_XVBIbw3GDRLlZGhFvCJuoUFBPwhmlDgDcaePZWwjLW0MwB14AGJYvEqmOzqJNgCWHTLOPbyXg4r6L/s320/P1090919_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5314314132237515970" /><div>A Shang period inspired "bronze" that I'm offering as a custom order in my shop on <a href="http://www.etsy.com/view_listing.php?listing_id=22211946">ETSY</a>.</div><div>I made this one for a friend as a funerary urn for her dog's ashes. </div><div> </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjVHLGskTTZpp8qzZKFr0VZBWfPwghOPSnFjXBxn2e05VKexEQ8CVWv19Q_mVmj_J2Xr7wboQGN1FxAqlVhQEY8m2zQbL26T8_zGVfIseOr925QQHuC5PyxvS1exJYbZU3BrFQ7kvl1oW/s320/P1090802_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5314233957527449602" /></div><div><br /></div><div>I spotted this "bronze" pool side at <a href="http://www.salvador-dali.org/mseus/portlligat/en_index.html">Casa Dali</a> - </div><div>Salvador Dali's house, now a museum, in</div><div>Port Lligat, Spain.</div><div> </div><br /><div><br /></div><div><br /></div><div><br /></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com5tag:blogger.com,1999:blog-9104972955218004509.post-28379883898823572942008-11-30T12:37:00.000-08:002008-12-03T09:45:39.365-08:00duck, duck, turkey<div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0PYoOXBs0RD8z2hNem6AAaiKHkTu3ES9Vqnp0cAta6Y7KdAb6RSiQwVQgL1-kjueTZtkWI_6AA5AjD5JOsmQjHffvSI27324bkNUAQyvA72MkYTwqeIGba7YjbG21Bl-WfZeKYAQGTHI/s400/P1090588.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274558041456608114" /><div><br /></div>Survived another Thanksgiving! No travel, no relatives, no turkey, no black friday mall shopping and no college sports!<div>Yes Miles home from college - with girlfriend Shiori of course, and yes mu-shu duck! I'm sure their blog posts 20 years from now will read pretty much the same, but for the "no mu-shu duck and no scrabble!" But that's their problem. Hopefully they will still appreciate the duck and the day-after duck soup. Don't think they'll ever forget the drying ducks - or the crispy skin for that matter. At least they know what was hanging in the window, unlike what I saw in Shanghai last february. What exactly was hanging out to dry there??? Pork maybe in one picture, but a bear? I think the animal control or the FDA would be on our doorsteps immediately. We did have pumpkin pie. Spiced up with cardamom, heavy on the ginger and a delicious crust made by Gus and assistant Shiori. (Recipe and picture below - sorry no picture of the prepared mu-shu duck due to ravenous customers.)</div><div><br /></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_EAivqx-A8jY_TDc-euCq4fh2Y0ou53uz8MoxQVdx2X1VXGBXylNzBgVr6bvN7ZAhhyphenhyphencsUj7_Zr829XOO5QUrzWpT9A0PeOyHpJEkI_vHV7ONcLl8Oe_dihq1M6U7EJr9G48jKJ4ww3z/s200/P1010593_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274582011373074386" /><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 171px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqxaAVOcFGginc0ljrxmOcCQD5ZjbjGFfRDpUh1Aq-alO7jvtXPpF0puggT-LgjcslbI4UTZ_Bqyygxd6OJMRIUTC8QG3oY4GX5Jmis0M7UB23j7BkXPkUjt1vkRPnJqSnkql3W7dS2D6/s200/P1010604_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274565027505489186" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">the mu-shu duck</span></span>:</div><div><br /></div><div>1 duck</div><div>3 tbsp malt sugar</div><div>2 tbsp rice vinegar</div><div><br /></div><div>11/2 tsp five spice powder</div><div>1 tsp salt</div><div>2 tbsp soy sauce</div><div>2 small shallots</div><div>8 pieces star anise</div><div>2 shallots</div><div><br /></div><span class="Apple-style-span" style="font-style: italic;">Start preparing the night before:</span> <div><br /><div>Wash and dry the duck. Bring a kettle of water to boil. Heat the malt sugar and the vinegar until the sugar has dissolved. </div><div>Pour the bowling water over the duck. This will contract the skin and helps it separate from the flesh for crispy skin. Rub the duck all over with the malt sugar mixture. Stuff with five spice powder mixture and sew up the cavity. Hang duck to dry by it's feet. Be careful, it drips.</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Next day:</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div>Preheat oven at 375ºF. Roast duck for 1 hr, or until reddish brown and crispy!</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Meanwhile prepare the pancakes:</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div>2 cups plain flour</div><div>11/3 cup boiling water</div><div>salt</div><div>1 tbsp sesame oil plus more</div><div><br /></div><div>Stir all ingredients rapidly together until you have a pliable ball. Divide dough in 4 equal parts. Roll each out in a log about 2" by 4". Cut into 4 pieces. On a lightly floured surface roll each into a 6" circle. Heat quickly on both sides on a very hot cast iron pan or griddle. Brush thinly with more sesame oil to prevent them from sticking together. Keep warm.</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Prepare the stir-fry veggies:</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div>bean-sprouts, washed</div><div>napa cabbage or bok choy, shredded</div><div>shiitake mushroom, sliced</div><div>scallions, white part sliced, greens chopped</div><div>cilantro</div><div>1 tbsp soy sauce</div><div><br /></div><div>Heat a wok, add pan dripping from the duck. Quickly stir-fry the scallion white parts with the shiitake mushrooms. When the mushrooms are soft, add the cabbage for a minute, the soy sauce and remove from heat. Remove to serving dish. Just before serving stir in the bean-sprouts, cilantro and green scallion parts.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Time to serve:</span></div><div><br /></div><div>duck</div><div>pancakes</div><div>stir fry</div><div>hoisin sauce</div><div><br /></div><div>Carve the duck and slice thinly. Each guest will spread a tsp of hoisin sauce on a pancake. Add a few slices of duck meat and skin and a spoon full of stir fry. Pick up and eat like a taco.</div><div><br /></div><div>That night I start the duck soup with the bones and left-overs. While certain other family members await their share of left-overs. (Don't worry, we had plenty - even enough for "duck-pot-pie" on the 3rd night.)</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 124px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdYwEcyvXCr56wGPnE66BfK-aq9qsF1NwZNzxlkxVj2OvtnObiojd0GafqtPR0k51ICbDLqoSXNMkE79QtHvoHRGMNhwoIWW61HruiEUAy04f5ni1Ua7-9fWIdUvDLWTsPHAQjOptnxYF/s200/IMGP3985_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274968729814013650" /><div><br /></div><div><img style="cursor:pointer; cursor:hand;width: 200px; height: 118px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjunDlfct76YCTvaGFYjPD6dao0Mk1DVNXnq0hp04hCd7d7cg_mf0RSpujo8T8kVRyfutlRtSJkRnYCDhItqBWw3snmSTx22isFSM_NrMDuoyAFxItubRaiJBSvU-NqxFutbaILzRqWt6KF/s200/IMGP3975_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274966901054744946" /></div><div><br /></div><div><br /></div><div>Recipe to follow. First the pumpkin pies!</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQNwNzBW5FX0HIhpEd9A2WwTcGtRdpHS4QBhSQyvmjxZACciQ2JBaY-o19_f9JBE9LrKqwwXsRZpLjZFWe6seOmlgpaowXAIfFcaKih-y14VRNMpnC8_16o4FvzZb8HB_HOFh_K8TLext/s400/IMGP3995.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274578849630739714" /></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">The Pumpkin Pie:</span></span></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">fresh sugar pumpkins</span></div><div><br /></div><div>Roast in a 400ºF oven until soft. Scoop out seeds, peel and reserve meat.</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">pie dough:</span></div><div><br /></div><div>21/2 cups all-purpose flour</div><div>1 tbsp sugar</div><div>1/2 tsp salt</div><div>2 sticks cold butter, in cubes</div><div>1/4 cup ice-cold water</div><div><br /></div><div>Combine all ingredients except ice water in food processor and pulse until coarse but well blended. While the machine is running, slowly but QUICKLY add ice-water through the feed tube until the dough holds together. Divide dough in 2 pieces. Flatten each into a disk and wrap in plastic wrap. Refrigerate for at least 1 hr.</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">filling:</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div>4 cups fresh pumpkin meat</div><div>3 cups heavy cream</div><div>1 cup dark brown sugar</div><div>1/2 cup sugar</div><div>2 eggs</div><div>2 egg yolks</div><div>1 tsp salt</div><div>2 tsp cardamom</div><div>2 tsp cinnamon</div><div>2 tsp ginger</div><div>1 tsp allspice</div><div>1/2 tsp cloves</div><div><br /></div><div>Mix all in food processor and blend well.</div><div><br /></div><div>Preheat oven at 425ºF</div><div><br /></div><div>Roll out dough to line two 9" pie pans. Pour in filling and decorate with dough scraps. Bake for 15 min at 425ºF, then lower temp to 350ºF for an additional 45 min or so. Until a knife comes out clean.</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><br /></span></div><div><br /></div></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com2tag:blogger.com,1999:blog-9104972955218004509.post-46793184630817103632008-11-02T17:15:00.000-08:002009-03-26T13:59:16.478-07:00first kiln, first wheel, first sale!<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 358px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYqCBFXSRqu4HL0qmBJx_9zb37LUJ-KEwde1F2Os0roSXsharUdWD_7oSFUI16GfNuBiYnBXDweFHahRsJqAdAxHW5GfBTXvmt0XA3sjL9JVPmbQfj7Ul8A8YZV7KBysHH6BJ-sPQbEnq/s400/P1090290_1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5264248391111458738" /><div><br /></div>First: I sold my first pot! Thanks to my dear friend and painter Holly Collins it was less traumatic than I thought. I was not all too ready to part with my favorite piece, <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 130px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbPeG4S0AQuxckGxVFyJMfViv8BgNXXYnaBchLZa_DyxJ-Op0a-OJs5DzWF91fuh9hMxyoIXgeiygFx0qs9b25la0AyrS7AWNUkZJQv06BZ6i_YoS0ONy_PtCq18lCK2GHlfwidPMLBZ5/s200/P1090324_1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5264250006584553986" />but I'm happy it's found a new home with my friends in Vancouver. Holly just opened an ETSY store herself. You should check out her colorful and sparkling pique-assiette christmas trees<img style="cursor:pointer; cursor:hand;width: 200px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRz2oaPqOAvOsD5feOB3r1NvpNPZDHsZLEPyau2avglWfv8qRSCG1NJScE7WD8eXTElMEwkEiMm-0wnPprD_YJZkHNz2oUkAb0hoEjd7itHb0zXGchTuNXDCbd0YMWd6IeD7-v7o-LHCcy/s200/il_430xN.43148583.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5264251706958400530" /> and other treasures in Holly's <a href="http://www.etsy.com/shop.php?user_id=6400445">store at ETSY</a> She was in town to attend a glassblowing workshop - who knows what she'll do next - and visiting old Bainbridge friends Trudy and (incumbent - soon to be re-elected - congressman) <a href="http://www.jayinslee.com/">Jay Inslee</a>. Great to see them again too. Jay just got back from campaigning in Spokane. Not for himself - I'm sure his seat is safe - but for our governor, Christine Gregoire. I think he gave it all he got - he was as hoarse as Bill Clinton on the stump. So, we missed him for dinner, but us girls had a pretty good meal, with a lot of laughs at the "<a href="http://www.fourswallows.com/">Four Swallows</a>" on Bainbridge. Maybe a few too many and certainly way too loud. Our waitress commented on how nice it was to have some noise in the restaurant, quite unlike most nights after 9 pm on a Saturday on Bainbridge!? Shows you how "exciting" this town is and why we never bother to eat out. Didn't quite know how to take her comment either. We took it as a clue that, since we were the only ones left beside the staff table, we should maybe clear out. My mussels were cooked fine, but the taste of the broth was overwhelmed by canned tomatoes.<div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3IQRewjsg7o-adRZb2ns7xgFPCR3VYcUFXwzMVXk52gBhvx_EvGH1H-2yeJZZIxmt7nxVjzgoyr0OyApGSQm6c1_9eHIZOtZKonDdkgRs9peIx4iqEQhvP1l-fBiQuN34eWI0VVFXywgf/s200/P1090296_1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5264249731441450754" /><div>Second: I bought an - electric - kiln and wheel today!!</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 141px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WA5iaKgeT7wR3V6sT9Xx4hzeKNwbzkzcMBEMQeGiCp962axJzpG4Du90fMvR0w94n4A_ZeOcP7s_lYTzAL-1qR-hl3p7kkrqtLUi1KyRTGp4TRSKR1M7qHDRsHX-e7Y0TjFjf_rCbLZd/s200/P1090321_1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5264250222729090786" /><div>Yeah, the mudslinging at home can start in earnest now - after I get the kiln hooked up to 240 volts that is. I can't tell you how excited I am. Of course I'm still thinking about the gas kiln too . . . Maybe if I sell a few more pieces next weekend in - oh I had not mentioned - a show I've been invited to join by my instructor Sherri Grossbauer. It's the "Art in the Woods" self-guided studio tour on November 7, 8 & 9. You can find a brochure online at <a href="http://www.cafnw.org">www.cafnw.org</a>. Sherri has offered to "host" my work in her studio space: Mud Club Pottery and I couldn't be more thankful. </div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGg8PpwGZEyIeYsb4Mv3vG8feCc3YIpxu9ARqV_du6m3zP2bygus8OG20LVXHa9ifIC034R07JCsqi4jKLqveWodIpsw0FwKdrxZ300fHPrOI_iI8pq5gjzQChh5-EdMjHWa-rryLsvTg0/s400/P1090373.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5264248876469569586" /></div><div style="text-align: center;">Pots ready for the show!</div></div></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-36894163819266417502008-11-01T13:36:00.000-07:002008-11-01T14:49:12.441-07:00gas or electric?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKOmJacNLPB48nVaYJT1gHN3-u2EC3dq6svTGYbhKJlou094mBp0ZxeZMqqavQpN5l6LxTR8c52hsKvCyWh-7H4sMMFUTpHHfNEy9qLrpztd-c9j4rtQcczBpdoS8OlEYoqKpIo98dnRv/s1600-h/P1090363.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKOmJacNLPB48nVaYJT1gHN3-u2EC3dq6svTGYbhKJlou094mBp0ZxeZMqqavQpN5l6LxTR8c52hsKvCyWh-7H4sMMFUTpHHfNEy9qLrpztd-c9j4rtQcczBpdoS8OlEYoqKpIo98dnRv/s400/P1090363.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5263809424794288690" /></a><br /><div><br /></div>The day has finally come to acquire my own kiln. No, the gas or electric question has nothing to do with my kitchen. That was an easy choice made years ago: <span class="Apple-style-span" style="font-style: italic;">out</span>! with the electric coils and <span class="Apple-style-span" style="font-style: italic;">in</span>! with the 6 burner, griddle and 2 oven Viking gas stove. No, it's time to set up a ceramics studio at home. With x-mas break looming - 8 long weeks until the Eagledale Art Center opens up again - panic has set in. I will no longer put up with pottery withdrawal syndrome. Off to craigslist it is then. Thankfully there are plenty potters who dabble in muck and mud for a while only to realize that you can't strike it rich being a potter and eventually give up. Today's CL has no fewer than 8! kilns waiting for new owners. That's not even counting the one (electric kiln) I'm going to look at tomorrow - guess they think they've sold it to me already. Maybe, maybe not. I looked at a gas kiln last week, but I'm sitting on the fence. Up till now I had fired all my pots in a cone 10 gas kiln, with great results. But a handbuilt piece - I call it the "are-you-coming-or-going?-goat", had me worried that it wouldn't survive the gas kiln. My incredibly resourceful instructor Sherri Grossbauer suggested I fire it in the electric kiln. I knew that I didn't like the way the glaze (Pinell Strontium Blue, aka Weathered Bronze) turned out in cone 5, so we tried cone 6. To great result! So here we go with my dilemma. To gas or to electric? The gas firing process seems daunting, but I love so many glazes that need the reduction you can only get in a gas kiln. On the other hand, this glaze is beautiful in either kiln AND my pieces will shrink less. I guess I will make up my mind tomorrow!mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-14057681508357972992008-10-20T11:08:00.000-07:002008-10-27T22:53:08.334-07:00pasta di zucca<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BxJ4AY1PKDT7b-t6QIf893_waMjGRCNVWbAs0X3TMGM7sgzatXmmot6ANw6BmisZLAkeG1ZDIz54F4_koBvjRCz8lIVAtUzAl_LXX1u7KR0KgfaM8PejYCSJtFyBAEkdKwTDQFGS1Fnq/s1600-h/P1090158.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BxJ4AY1PKDT7b-t6QIf893_waMjGRCNVWbAs0X3TMGM7sgzatXmmot6ANw6BmisZLAkeG1ZDIz54F4_koBvjRCz8lIVAtUzAl_LXX1u7KR0KgfaM8PejYCSJtFyBAEkdKwTDQFGS1Fnq/s320/P1090158.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5259315092340304562" /></a><br /><div style="text-align: center;"><br /></div>That's pasta with pumpkin in Italian. I reserve half of one vegetable bed to grow sugar pumpkins just to be able to eat this and - of course - pumpkin pie. I can't tell which of these two I love more - guess it depends on my mood; savory or sweet. After being engulfed by sugary fumes while canning jellies and applesauce all last week, I was definitely inclined towards savory. On top of that I had a little taste of it while assisting my friend and chef, Greg Atkinson, on a catering job. We catered a fundraiser for the annual "Wintergrass Festival" in Tacoma. Greg put together an Italian feast of hors d'oeuvres - starting with 3 types of crostini, one version topped with roast pumpkin, a fried sage leaf and grated parmesan. I'm glad I managed to sneak one in my mouth before the guests snatched them all of my handmade platters. That was just a little teaser, but probably a timely one. Nothing worse than to go out in the pumpkin patch and find the bottoms of the pumpkins eaten by slugs and hollowed out by mice. Now they're safe and dry on the kitchen counter, awaiting their fate. Spared too from falling prey to Floortje and Bunior, our dogs. Unlike their poor hapless fellow-sufferers: the apples. (We can't find a place to walk or sit down anywhere in the house without smooshing a half chewed apple.) <div><br /><div><div>Now to the recipe:</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTGlclkkw7tt6a5uUYVt8sX_LTmz2eKzqinjLZcYckpyUbt5s7bLEVLFJ0HIagtGtQpWuwSBsjBFabor3HcqbIVw-xEXiF0SwLF5aF3aV5QM_f64-xltRMSBATL7dtwP_MnCyzF5Gj6Sy9/s320/P1090155.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5259317912575332130" /><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold; font-style: italic;">pasta di zucca: </span></div><div><br /></div><div>1 small sugar pumpkin</div><div>olive oil</div><div>coarse sea salt, pepper</div><div>2 oz pancetta, diced</div><div>freshly (!) grated parmigiano reggiano</div><div>1/2 stick of butter</div><div>handful of sage leaves</div><div>1 lb pasta (ie gemelli, fussili)</div><div><br /></div><div>Cut the pumpkin in segments and remove the seeds. Peel and dice.</div><div>Bring a large pot of salted water to boil for the pasta. Heat a little olive oil in a large casserole over medium high heat. Add the pancetta. When brown on all sides remove with a slotted spoon and set aside. Add the pumpkin to the same casserole, season with salt and pepper and brown on all sides, stirring every so often.</div><div>Add a little olive oil and the pasta to the boiling water; cook till al dente. Drain.</div><div>Fry the sage leaves in the butter in a frying pan over medium heat. The butter should be brown, but be careful not to burn it. Remove the sage leaves to drain on a paper towel. Season with salt. (And don't eat them all just yet!)</div><div>Mix the pumpkin, pancetta and pasta together on a platter. Sprinkle with sage leaves, drizzle with the brown butter and serve with freshly grated parmesan and a fresh salad.</div><div>Serves 4 people.</div><div><br /></div><div>Note: In a more elaborate version I fill handmade ravioli's with the pumpkin, sage and parmigiano, drizzle with the browned butter and top off with more fried sage leaves. No pancetta necessary.</div><div><br /></div></div></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-63498929333605045112008-10-14T13:05:00.000-07:002009-03-20T12:08:59.297-07:00a little Provence blues<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZOwnx__7af7DVwtPlgqgVCXk0fXkophWDVK15Ik17_LUvndDCLtwxmL3scxULe3Tdmg-fogm8wE-G2c5ZKp1Il6A1LbdtkV1dopG2lpugprzm08N9r1N5AMGMU7B1yI9p24t_kNlfMN5E/s1600-h/IMG_0933_1.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZOwnx__7af7DVwtPlgqgVCXk0fXkophWDVK15Ik17_LUvndDCLtwxmL3scxULe3Tdmg-fogm8wE-G2c5ZKp1Il6A1LbdtkV1dopG2lpugprzm08N9r1N5AMGMU7B1yI9p24t_kNlfMN5E/s320/IMG_0933_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5257111080299505906" /></a>Sadly, last year around this time, Michael and I were eating our way through the Provence. No such luck this year and I'm feeling pretty nostalgic. Didn't help to open up my iphoto on a picture of the market in Aix-en-Provence. A sad reminder of what lunch could taste like. I do my best with homegrown tomatoes and trying to find the best goat cheese, sausages and olives around here, but it's never going to be the same. The amount of delicacies and the quality and freshness just can't be recreated here. Where do I find a <a href="http://www.artisanalcheese.com/prodinfo.asp?number=PC-10036">Banon</a>?A goat cheese painstakingly wrapped in marinated chestnut leaves. A stall with at least 50 kinds of sausages? Heaps upon heaps of wild mushrooms. Mountains of porcini?<div><div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSels_vSiWZmhWKgLkFb8zgRGXZiurzKAvbbBevkW-iTfabA3cejSLpnrcOaxjVkKVhmnnIhP4bXGD3lmYCesjcKyvl0CHdF2nCqkq8_PMic8A3E61Cz5SRqVZZRKb-lybCAgqYYPXFPfk/s320/IMG_1267_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5259414499415999490" /></div><div><br /></div><div><br /></div><div>OK, enough already. I did have to try something for lunch to bring me closer to Provence. At least we have Port Madison Goat Cheese here on Bainbridge Island. And I <span class="Apple-style-span" style="font-style: italic;">do</span> have the freshest of tomatoes, a little jar of Herbes de Provence, some Fleur de Sel from the Camargue and a drizzle of good olive oil. Not perfect - for one the sound of the market is missing and - even worse - I'm out of rosé!</div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvGFPy-71KmN0lmos6jrRggdfjlbqcmUUleUSbSfzlq2PjXAkqjdZl1e_SoXTPUF7ISmHsY5cChcVCGuJwkKzInKiwVhNL8gONXZae0tShK04KyCQVweBmQmNMf2A32h0UWtNP8qYJBWU/s320/P1090151.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5257110035750223586" /></div><div><br /></div><div><br /></div></div></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-9361025786177502282008-10-13T13:26:00.000-07:002008-10-13T14:55:48.361-07:00canning season<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dQrvkD-A_jD_QvlKkGmtnOMrSZ69JrVdVGTpZXI4QAqIPU10zZ-40suUTIYPq2rF0mN_MQljMRQPk1zsjPKUGjiIWwJVBhXQ7crnZqmaknjN1lvcJ40j6bIMQHcLdZfpzgLs_HvFWQaJ/s1600-h/P1090130_1.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dQrvkD-A_jD_QvlKkGmtnOMrSZ69JrVdVGTpZXI4QAqIPU10zZ-40suUTIYPq2rF0mN_MQljMRQPk1zsjPKUGjiIWwJVBhXQ7crnZqmaknjN1lvcJ40j6bIMQHcLdZfpzgLs_HvFWQaJ/s320/P1090130_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5256741625974456946" /></a><div><span class="Apple-style-span" style="font-family: 'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';">Once again! Not that nothing went on between the last post and this one. Oh well. It's been awhile and that's enough said. I'll get straight to what I've been busy with these last weeks. Canning - for one. It's not been the warmest of summers, but the raccoons let us know that the grapes were FINALY ready to harvest. It took me 4 days to pick them all. During that time we got nightly reminders that there were still more grapes to be picked. The announcement was usually made by Bunior - our boston terrier pug mix - barking at the loud snarling noises coming from a family of 6 raccoons prowling the roof. This would lead to dear husband Michael abandoning his sleep for a midnight chase on the roof - armed to the teeth with a broom no less. (Where's <span class="Apple-style-span" style="font-style: italic; ">that </span>picture?!) Of course it was raining and the tomatoes and blackberries needed to be picked too. AND I caught a couple of hippies trawling my orchard - ladder and all! - for apples. So I've squeezed, juiced, sauced and jellied wheelbarrow loads, but there's still more to be done. Luckily I came across a recipe for chutney that uses apple, grapes and most important - green tomatoes. Of course I've tweaked it so much, since it was too bland for my taste, that it's now my: <br /></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0HN-nkqZHGb0ZLt0-OCa6hxbFrnPqFDJWQo8VrIaOz3sVbMO1z85NucsJklY12z4k9ZVwQhr5IYEVIqYFQIz1jc04bUcU3pVvh4EIrcSUWaA2LERvXhdWZfZLLNpmHUFP-44Le3wJ2Bl/s320/P1090138.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5256754802076917714" /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">all green tomato, apple and grape chutney </span></span></span></span></div><div><div><br /></div><div>6 lbs green tomatoes, chopped</div><div>10 green apples, peeled, cored, chopped</div><div>2 large onions, chopped</div><div>4 cups apple cider vinegar</div><div>5 cups dark brown sugar</div><div>1 tbsp. picillo peppers</div><div>1 fresh habanero pepper, finely diced</div><div>2 tsp salt</div><div>1 tbsp mustard seeds, lightly crushed</div><div>1 tbsp turmeric</div><div>3" piece juicy ginger root, diced</div><div>2 cups golden raisins</div><div>21/2 lbs green seedless grapes</div><div><br /></div><div><br /></div><div>Throw everything, except for the grapes, into the largest pot you own - I use a 7 qt Le Creuset cast-iron pot. Bring to a boil, then simmer for 1 hour. Add the grapes and continue simmering until the chutney starts to thicken. Stir frequently! </div><div>Meanwhile, prepare your jars and lids. I fill my 14 qt stock-pot with as many washed jars and bands and as I can fit, cover them with water and bring to a boil. When the chutney starts to thicken I boil my tongs, ladle and a funnel as well, before removing the hot jars and bands with the tongs to a clean dish towel on the counter. Quickly fill the jars, dip the lids in the boiling water, close up the jars and invert them on the towel for 5 min. Turn them over - they should pop pretty soon. Add more jars and bands to the boiling water and repeat the whole process until all chutney has been canned. </div><div><br /></div><div>Great with chicken or lamb, or on ham or roast beef sandwiches.</div><div><br /></div><div><br /></div></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-34817157063150576542008-03-25T10:19:00.000-07:002008-12-08T17:24:05.351-08:00root vegetable, barley and meatball soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERODixUKrzQFQuFvpb_GEvsEpoeU_-tWjbJklHoxQpMlYAgC3uvmGGvsuLte9pLL-qVZUxQaGhmuFnwN9R1Mv5_y_vC9__-vAAp4f_hrwgdcwI1s2Yh19uybnouyd1htp576AgKntKoa0/s1600-h/IMGP2793.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERODixUKrzQFQuFvpb_GEvsEpoeU_-tWjbJklHoxQpMlYAgC3uvmGGvsuLte9pLL-qVZUxQaGhmuFnwN9R1Mv5_y_vC9__-vAAp4f_hrwgdcwI1s2Yh19uybnouyd1htp576AgKntKoa0/s400/IMGP2793.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5181743312141518018" /></a><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">It's been a while, to say the least. I could bore you with why I had nothing worth writing about, but that defeats the purpose of keeping quiet and not bothering anybody. Let's just blame it on winter-blah. I could easily hibernate from X-mas till spring. But . . . we've had a few nice days here and there and I've slowly been getting my butt out in the yard. Weeding, tilling; getting the garden ready for planting and otherwise getting my blood to flow - burning way more calories than a hibernating sloth should. </span></span><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">What to do when you come home ravenous, looking for food and YOU are the cook? This is when it's good to plan ahead. I think I've finally learned my lesson after many years of not planning and succumbing to that "low-blood-sugar-grazing" of whatever happens to be in sight. Much better to come home to a giant cauldron of soup steaming and bubbling away on the stove. You start your concoction before you head out. Just toss the ingredients in a pot of water, get it to boil, turn to simmer, cover with lid, let <span class="Apple-style-span" style="font-style: italic;">it</span> do <span class="Apple-style-span" style="font-style: italic;">it's</span> magic and out the door you go! You come home, you strain the brew, add some fresh ingredients, heat a few rolls and sit down. Time to replenish! That easy! Before you know it you're belly up on the couch resting that sore back.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">I've been making this soup for a few years now and still love it. The picture is from 2 years ago when I had to try out a set of dishes I was making as my nieces wedding present.</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; font-style: italic;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'times new roman';">root vegetable, barley and meatball soup</span></span></span></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="font-family:'times new roman';">The Stock</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">2 giant marrow bones</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1 onion</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1 garlic clove</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">2 tomatoes</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1 rutabaga</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1 parsnip</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">4 celery stalks</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">4 carrots</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">5 bay leaves</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">pinch whole mace</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1 tsp. peppercorns</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Toss in a 12 qt. stock pot. Bring to a boil, cover with lid, turn to simmer for 2 hours or more.</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; font-style: italic;"><span class="Apple-style-span" style="font-family:'times new roman';">The Meatballs</span></span></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1 lb ground pork</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1 lb ground lamb</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1 egg</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">pepper, salt, cloves, cayenne to taste</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">pinch ground thyme</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Shape into 11/2" balls.</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; font-style: italic;"><span class="Apple-style-span" style="font-family:'times new roman';">The Finish</span></span></div><div><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">11/2 cup barley</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">2 large carrots, sliced</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">1 small head savoy cabbage, shredded</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">generous amount of shredded basil</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Strain the broth. Reserve the root vegetable and cut into cubes. Scrape the marrow into the soup. Add salt to taste. Add the barley and cook for 1 hr or until done. Add the carrot slices, cabbage and reserved root vegetables. Simmer for 5 min.</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Serve in bowls topped with shredded basil with a side of heated buttered rolls.</span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';">Perfect soup after a hard day's work outside. Rich in flavor, filling but lightened by the crunchy bite of fresh vegetables and herbs.</span></div><div><br /></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-80181846309632608182008-01-25T18:05:00.001-08:002008-01-28T08:44:18.064-08:00a little about me (written by a good friend)<div><span class="Apple-style-span" style="color: rgb(0, 0, 102);"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">I was about to figure out how I should introduce myself, when I remembered this very flattering article my dear friend Greg Atkinson - chef extraordinaire - wrote in his weekly column in The Seattle Times. Since I couldn't have put it better myself, I took the liberty to drag the article right on over. (No cut and paste in Blogger on this browser!) </span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 102); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Greg initially told me he planned to write the article about my ceramics together with an idea of what I would serve in them. But while I read out the recipe and Greg cooked and served cocktails <span class="Apple-style-span" style="font-size:medium;"> . . . he somehow snuck in an interview. </span></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 102); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">The recipe in question, Wheat Crusted Halibut Cheeks, was my first concoction after our move from Miami to Bainbridge Island - inspired by the Asian ingredients and fresh fish that enticed us to move to the Pacific Northwest. I hadn't cooked it in a few years - you know how a recipe is in your fave 5 and then you completely forget about it? And what better way than to have Greg Atkinson cook it to remind me why I liked it so much.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 102); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">It's always fun to have dinner at Greg and Betsy's anyway. I love their house and the whole family. (They have 2 boys as well - Henry and Eric). Besides being an awesome cook and a fun guy to hang out with, Greg makes those wicked cocktails! If only I could remember what went in them!</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 102); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Well Greg, thank you for our friendship and thank you for writing my introduction for me. Someday I hope to return the favor, but not until I get a few people to read this blog!</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 102); font-family:'Times New Roman';"><br /></span></div><span class="Apple-style-span" style=" ;font-family:'Times New Roman';"><a href="http://seattletimes.nwsource.com/html/home/"><img src="http://seattletimes.nwsource.com/art/ui/stlogo_135.gif" width="135" height="45" border="0" /></a><p class="date" style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 60%; ">Sunday, May 20, 2007 - Page updated at 02:01 AM</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; "><i>Permission to reprint or copy this article or photo, other than personal use, must be obtained from The Seattle Times. Call 206-464-3113 or e-mail <a href="mailto:resale@seattletimes.com">resale@seattletimes.com</a> with your request.</i></p><div class="photos" style="width: 250px; float: right; margin-left: 12px; "><img src="http://seattletimes.nwsource.com/ABPub/2007/05/09/2003700563.jpg" width="250" height="271" alt="" class="pic" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(0, 0, 0); border-right-color: rgb(0, 0, 0); border-bottom-color: rgb(0, 0, 0); border-left-color: rgb(0, 0, 0); border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; " /><p class="credit" style="width: 200px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 60%/normal Arial, Verdana, Helvetic; color: rgb(102, 102, 102); text-align: right; ">BARRY WONG / THE SEATTLE TIMES</p><p class="caption" style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; width: 200px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 84%; ">Marielle Macville of Bainbridge Island has mastered not only the art of cooking but also the skill of using a potter's wheel, from which come distinctive tableware such as this fish-pattern bowl.</p><br /></div><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; "><span style="font-size:180%;"><b>Served In Style</b></span></p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; "><b>Greg Atkinson</b></p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">For a lot of people, simply preparing a meal from scratch is a big deal. But for Marielle Macville, it's nothing. Born and raised on five acres that she describes as "kind of a hippie farm" in Holland, Macville has been preparing meals from scratch pretty much all her life. And for her, preparing the food for the table is just one final step in a long process of coaxing elements from nature into ingredients ready for the kitchen.</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">"We always raised our own lambs for meat, and I used to ride my bike to and from the neighboring dairy farms to get fresh milk. We would let it sit for one day so that we could take the cream off the top for butter and whipped cream."</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">On her own "hippie farm," a couple of well-tended suburban acres on Bainbridge Island, Macville and her husband of 20 years, Michael Drake, are busy parenting two teenage boys of their own. But they still find time to raise apples, kiwis, grapes, vegetables and flowers as well as chickens and ducks for eggs.</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">"The duck eggs have bigger, dark-yellow yolks, and they are better for making homemade pasta," she says. "The dough comes out stretchy, more rubbery, so the noodles have some bounce to them."</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">Her father is Indonesian and her mother is Dutch, says Macville, "so our household was a mixed bag of Indonesian and Dutch cultures. My father's side of the family included a lot of cousins and aunts and uncles — their exact relationship was never clear to me when I was a kid, but they cooked the most amazing foods." Traditional Dutch foods like potatoes and greens from the garden were garnished with fiery sambals in the kitchen. And Macville's cooking reflects that heritage with layers of the exotic and the familiar.</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">It must have been a combination of healthy, farm-fresh food and her unique heritage that gave Macville her extraordinary looks. Her bright blue eyes and dark complexion combined with a radiant smile have given her an edge in a modeling career that has landed her on the covers of Vogue, Elle, Marie Claire and Harper's Bazaar. And even though she lives on Bainbridge, she still flies frequently to New York and other cities for fashion shoots.</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">Artistic temperament and creativity apparently run in the family. Drake, when he is not holed up in his studio working on the latest screenplays, is busy creating special effects as an independent contractor for the film industry. Her oldest son plays guitar with a band of budding young Bainbridge musicians, and her younger son, while still in middle school is a prolific artist.</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">Some people might find parenting and modeling while maintaining a garden and a flock of birds too time-consuming to take on anything else, but Macville's creative urges are apparently insatiable. A few years ago, she decided she wanted to craft her own dishes for serving her home-cooked meals. So she signed up for pottery classes through the Bainbridge Island Parks and Recreation Department. Within a few months, she had mastered the fundamental skills required to throw plates, bowls and cups on a potter's wheel.</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">Before long, she had developed a distinctive style of glazing that makes her pots instantly recognizable as hers. Now she has a collection of handmade ovenware in which she serves some vegetable dishes; she serves seafood in plates and bowls decorated with a fish pattern she thinks she may have seen somewhere in a museum. "I can't remember where I saw this pattern first," she says, "but I've used it so many times in so many variations that I think it has become my signature design."</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; "><em>Greg Atkinson is author of "West Coast Cooking." He can be reached at <a href="mailto:greg@northwestessentials.com">greg@northwestessentials.com</a>. Barry Wong is a Seattle-based freelance photographer. He can be reached at <a href="mailto:studio@barrywongphoto.com">studio@barrywongphoto.com</a>.</em></p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; "><strong>Wheat Crusted Halibut Cheeks</strong></p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; "><strong>in Mirin Caper Sauce</strong></p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; "><em>Serves 6</em></p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">Marielle Macville has a unique way of combining textures and flavors, but she adds a personal touch to some of her dishes by serving them on handmade ceramic plates and bowls decorated with hand-drawn fish patterns. Macville serves this dish with rice and a green vegetable such as steamed bok choy.</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">2 ½ pounds (about 18 pieces) halibut cheeks</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">½ cup mirin (sweet rice wine)</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">1 teaspoon freshly grated ginger</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">¼ cup naturally brewed soy sauce</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">1 cup toasted wheat germ</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">1 teaspoon freshly ground pepper, or to taste</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">1/8 teaspoon cayenne pepper</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">½ cup peanut oil</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">¼ cup (½ stick) butter, cut into bits</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">3 tablespoons capers</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">3 tablespoons fresh chives, snipped into 1-inch lengths</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">1 lemon, sliced into thin rounds</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">1. Marinate the halibut cheeks in the mirin, ginger and soy for 10 minutes.</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">2. On a dinner plate, combine the wheat germ with the black pepper and cayenne pepper. Lift each piece of fish out of the marinade and dredge it through the wheat-germ mixture to coat it evenly on both sides. Save the marinade to make a sauce.</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">3. Heat the peanut oil in a large skillet over medium-high heat until it is hot but not smoking. Add half the fish pieces and brown them for about 2 minutes on each side. Lift the fish out of the pan, set them on a platter and cook the remaining pieces in the same way.</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">4. When all the fish has been browned on both sides, pour the oil out of the pan, pour in the reserved marinade and when it comes to a boil, swirl in the butter to make a sauce.</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">5. Pile the fish pieces back in the pan with the sauce and allow them to simmer for a few minutes, or until they are heated through. Transfer the fish and sauce back to the platter and garnish the finished dish with the capers, chives and lemon slices.</p><p style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; ">Marielle Macville, 2007</p><p class="copyright" style="font: normal normal normal 100%/normal 'Times New Roman', Times, serif; margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-size: 60%; "><a href="http://seattletimes.nwsource.com/news/general/copyright.html" target="_top">Copyright © 2007 The Seattle Times Company</a></p></span>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-36296195565826129672008-01-25T18:05:00.000-08:002008-01-25T18:09:33.310-08:00mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0tag:blogger.com,1999:blog-9104972955218004509.post-17222921195002850832008-01-23T12:02:00.000-08:002008-12-08T17:24:05.704-08:00rosemary blossom ice cream and sorbet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6IhCI2QeuLOm1kkdJcQPZWVJkkrbkXCyP5hN9eINwzwsAkJryfh6pU-lJdlihrdZC3pfBRHhIZODYJYqAcJeEJ5DMI-80ou7oYsLS2P0p5AXPN3HqYjwtIV7lpGPYIN1LLQZbKxUem9W/s1600-h/IMGP1681.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6IhCI2QeuLOm1kkdJcQPZWVJkkrbkXCyP5hN9eINwzwsAkJryfh6pU-lJdlihrdZC3pfBRHhIZODYJYqAcJeEJ5DMI-80ou7oYsLS2P0p5AXPN3HqYjwtIV7lpGPYIN1LLQZbKxUem9W/s400/IMGP1681.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5159498057207287298" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1Nghxto60ssnLFrkzmr5Csp6DIPjk3I1rkFFFq7sjyp7YmpYadvTc2ZUmnl005rzEH0Pej81yPnrvuPC9Cjmtfg8nmLYXTsplBTNd0NuP1c5GHfW0Ff6PQcAxkAtcdGPNSkZRsh-IfxK/s1600-h/IMGP1667.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1Nghxto60ssnLFrkzmr5Csp6DIPjk3I1rkFFFq7sjyp7YmpYadvTc2ZUmnl005rzEH0Pej81yPnrvuPC9Cjmtfg8nmLYXTsplBTNd0NuP1c5GHfW0Ff6PQcAxkAtcdGPNSkZRsh-IfxK/s400/IMGP1667.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5159497713609903602" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6RO6hpAOzixzBfvfdpzeyEuVV_Vn3-zKH9t9x4iPI09H0exeAo9svSRDbVE01XNktdjUIn4BGovaC9CqomI4_4kTECm6uknMVAHJ7Ljse1sMlYJRpYFxl2WH1WHmQDt2jgeeS1bRrK8U/s1600-h/IMGP1685.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6RO6hpAOzixzBfvfdpzeyEuVV_Vn3-zKH9t9x4iPI09H0exeAo9svSRDbVE01XNktdjUIn4BGovaC9CqomI4_4kTECm6uknMVAHJ7Ljse1sMlYJRpYFxl2WH1WHmQDt2jgeeS1bRrK8U/s400/IMGP1685.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5159497305588010466" /></a><br /><div><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; color:#8883ff;"> </p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; color:#8883ff;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Well obviously I didn't get to post the results as promised yesterday - I spend most of the day at the pottery studio - but here it is!</span></span></span></p> <p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">I am more than a little proud of this creation. It looks pretty good too I think in my Greek inspired ice coupe. I would probably try a savory version of the sorbet as a palate cleanser after something like a rack of lamb. It fulfilled that job even this time as the wafers were quite rich and not too sweet. I am very happy with the ice cream though. It really succeeded in capturing the piny, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">nectareous</span> scent that comes through the kitchen window from the rosemary hedge.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; color:#8883ff;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">That's it for descriptive food-writing for the moment. I should just say: "It was delicious!" and you take my word for it. As far as I'm concerned every flavor has been described to death. It's all re-hashing and regurgitating the same cud. Better to try the recipe and judge it yourself.</span></span></span></p><p color="#8883ff" style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; "><span class="Apple-style-span" style="color: rgb(153, 153, 255); font-family: 'times new roman';"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; color:#8883ff;"><span class="Apple-style-span" style="color: rgb(153, 153, 255); font-family:'times new roman';"> </span></p><p color="#8883ff" style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; "><span class="Apple-style-span" style="font-family:'times new roman';"> </span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> The Ice Cream </span></span></span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> </span></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">4 cups rosemary blossoms </span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">2 cups heavy cream </span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">2 cups milk </span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1 cup sugar </span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">a pinch of finely ground black pepper</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">3 egg yolks</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">The Sorbet</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">4 cups rosemary blossoms</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">4 cups water</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">2 tbsp. lemon juice</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1 cup sugar</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Pick only the freshest blossoms, preferably early in the morning when the blossoms are most fragrant. Measure 4 loosely filled cups and put them in a saucepan together with the heavy cream. Bring to a simmer over low heat, then let it cool off and steep for at least 4 hrs. or overnight. For the sorbet use 2 cups of water instead of the cream.</span></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Strain though a sieve.</span></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">In a heavy bottomed saucepan whisk the yolks together with a little cream. Continue stirring with a spoon over low heat, while slowly adding all the infused cream, sugar, pepper and milk. When the mixture starts to coat the spoon, remove from heat, cover with a lid and cool.</span></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">In another saucepan heat the infused water with the other 2 cups of water and sugar until the sugar dissolves. Add the lemon juice and let cool.</span></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);"><br /></span></span></span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Refrigerate until chilled, then follow the instructions on your ice cream maker.</span></span></span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);"><br /></span></span></span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Let the sorbet and ice cream thaw a little before serving them together with the: </span></span></span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(153, 153, 255); font-family:'times new roman';"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(153, 153, 255); font-family:'times new roman';"> </span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-family:'times new roman';"> </span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">Crunchy Rosemary Ice Cream Wafers</span></span></span></span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-family:'times new roman';">2 oz. butter</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-family:'times new roman';">1/2 cup finely chopped walnuts</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-family:'times new roman';">2 tsp. flour</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-family:'times new roman';">1 tbsp. cream</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-family:'times new roman';">1/16 tsp. finely ground black pepper</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-family:'times new roman';">1 tsp. finely ground fresh rosemary tips</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-family:'times new roman';">grated peel of 1/2 lime</span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-family:'times new roman';"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-family:'times new roman';"> </span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Preheat the oven at 375ºF</span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Stir all the ingredients in a saucepan over low heat until sugar and butter are melted.</span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Line a baking sheet with parchment paper. This is a must - trust me, the cookies will stick to anything else.</span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Drop level t<span class="blsp-spelling-error" id="SPELLING_ERROR_1">sps.</span> of batter spaced out evenly on the baking sheet. On a full sheet you should fit 12.</span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Bake <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">for</span>5 min. until caramelized and golden.</span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">You can open the oven to check as no tsp. is ever e<span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">equally </span>level and no oven heats the same.</span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Slide the parchment paper on a rack and let the wafers cool.</span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Use a new sheet of paper for the next batch.</span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Serve when cooled, or store in an airtight container until ready to serve.</span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(153, 153, 255); font-family:'times new roman';"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);"> </span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">You should have about 20. (Unless, like me, you screwed up a few).</span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(153, 153, 255); font-family:'times new roman';"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);"> </span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="color: rgb(153, 153, 255);">Pretty quick to prepare and best made on the day of serving, but that goes for all cookies in this house. They usualy disappear in seconds.</span></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 16px/normal Georgia; "><span class="Apple-style-span" style="color: rgb(102, 51, 255); font-style: italic; font-weight: bold;"><br /></span></p></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com3tag:blogger.com,1999:blog-9104972955218004509.post-84900172815897938142008-01-21T16:24:00.000-08:002008-12-08T17:24:05.930-08:00rosemary<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFJHtEE4nuybAeDpiazuSHB8A-ZW6bcN037eN1Ew19O_SKEPRcH_CF28mM3c7fBg7iLZm5xpxcrj5VHWAR5kjNdueG8M0YT7zy8g40o7NMq4xLAjI6c5xUx3Isd_qW6tgCLbpf5nNqgx3/s1600-h/IMGP1528.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFJHtEE4nuybAeDpiazuSHB8A-ZW6bcN037eN1Ew19O_SKEPRcH_CF28mM3c7fBg7iLZm5xpxcrj5VHWAR5kjNdueG8M0YT7zy8g40o7NMq4xLAjI6c5xUx3Isd_qW6tgCLbpf5nNqgx3/s400/IMGP1528.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5159609700587179538" /></a><br /><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 204); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">It's a sunny day in January . . . Pacific North West. I'm not complaining. The kitchen doors are open, time to air out this place and plant myself in a chair on the deck. Dogs are welcome, noisy kids NOT. Husband wanting lunch - NOT either. I'm going to sit and not move. Air myself out too if you want to call it that. </span></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 204); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">It takes a bit to clear out enough of the tinnitus from the incessant humming of my PowerPC G4 mirror door - yes </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">that</span></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> noisy beast - to notice the whir of hummingbirds buzzing their fly-by snack-bar. With that I mean the 3 foot high, 20 foot long rosemary hedge planted around said deck that I'm sitting on. They, the hummingbirds, could care less that either I, the dogs or the cat are watching them. They're having a feast. And that, feast that is, is enough to get me to be done with sitting and be up with a basket gathering rosemary blossoms for a feast of my own. Well, our own - I'll be sharing. </span></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 204); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">This is what I'm thinking here. If the hummingbirds are so excited about the blossoms of my rosemary that they aren't even bothered by a stalking, drooling cat, then they have to be onto something. Honey of course. I can smell it now. Lot's of honey. There are plenty of blossoms for a flock of hummingbirds - if there is such a thing - </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">and</span></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> my little family of 4. So in my basket they go. Four cups before I get tired of picking; they're kind of small.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 204);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">I think ice-cream or sorbet will be the thing to make. Or maybe both, be good to know what tastes better. Eggs and cream can enhance the flavor or overpower it. I'll know tomorrow.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 204);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">It's hard to sit down when you get inspired to cook. Cooking? It's ice cream making, it's freezing. Well, it still involves some cooking. </span></span><br /></span><div><div><br /></div></div></div>mariellemacvillehttp://www.blogger.com/profile/13011175214039081736noreply@blogger.com0