Design Style Guide: Avoid Heatstroke and Just Bring the Outdoors In

Design Style Guide: Avoid Heatstroke and Just Bring the Outdoors In

treasury

Thought I should share this Etsy treasury. What is an Etsy Treasury? 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. 

eggs

   
   

I just received an email from David Chu  - co-founder of c2net.org - 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! 

The 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; Chateau de Feuilles - 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.

creamy scrambled eggs

12 eggs

1/2 cup cream

1 stick butter

freshly ground black pepper

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. 

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.

(*) 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!"

table top

spring was here

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. 

Have you googled yourself, lately?

DON'T You could be reminded of what your butt used to look like! Yikes!

Or you could come across scary 80-ies and 90-ies images like THESE!!  Yikes again!

 

from mud to wonky candle sticks

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.

I have been working on creating a line of utility ware for my etsy store 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 Seattle Pottery 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 "characterful" 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 raku them. Not my favorite procedure normally, but it could be just the right thing. I will post the results when available.