Vase #3. Piece #36. Thrown 5/2023. Glazed 7/2023.

Maker's Notes:

• I wanted to try a glaze-layering combination
• I painted the whole outside in Blue Rutile, and then put a single layer of Snow on the top edge, leaving brush marks...
• Then I thickly globbed it partway down the snow area. I was curious about the transitions in each of these overlaps.
• You can clearly see the white glob section, and the area where the Snow overlaps with Blue Rutile is definitely a different color than both the very top and bottom

Result:

Cup #4. Piece #35. Thrown 5/2023. Glazed 7/2023.

Maker's Notes:

• Supposed to be a mug originally.
• Tried making a handle by rolling it out instead of pulling it. I struggled with the handle cracking and drying out when I tried to bend it.
• Kept is as a cup since I like that shape as well.
• I buffed out the bottom with a spoon where I wouldn't be glazing, to try to make it less grainy
• Feels very comfortable in my hand!

Result:

Bowl #9. Piece #33. Thrown 5/2023. Glazed 7/2023.

Maker's Notes:

• Wanted to etch patterns into the side and use a glaze that shows off the grooves. This sort of worked but not to the extent I wanted. Maybe I put too many layers?

Result:

I have since dropped it and am considering trying kintsugi!

Healthy, cheap, and easy! Can be made in bulk ahead of time! Perfect treat for a snack or breakfast. The granola itself is vegan, but added to greek yogurt is what I recommend.

Note: Most of my seeds are many years old (like many years past the best-by date... hopefully that's still fine...) and it still tasted good!

For all the obscure Nordic ingredients, I figured going to Good Earth would be my best shot. Note: I couldn't find freeze-dried blackcurrants but I did find (dried) currants! Not sure if they're in other grocery stores, but these worked out just fine IMO!

Being able to get all these seeds from the bulk section was super convenient and possibly cheaper (surprising, since normally I think Good Earth is over my price range)! Next I want to check Sprouts to compare prices, and other pre-packaged places at cheaper stores...

Side note: I was very happy to be eating this out of a ceramic bowl I made :)

Succulent chicken and super easy. It's a simple marinade if you have lemongrass at your disposal. Can be prepared 1-48 hours ahead of time for flexibility. The Nuoc Cham complements it very well!

Pro tip: If you blend the marinade in a blender, make sure the blades are near the bottom since otherwise it may not reach. My Ninja blender worked decently well. But if not I bet it will still taste good soaking in those flava's!!

You can get this recipe from Lucky Peach Presents 101 Easy Asian Recipes (affiliate link)

This isn't the best photo... But, I like the dip, and I really like it mixed into rice... As for the dipping vegetables, I just mix them into the bowl of rice instead. I treat it almost like a curry! The fish sauce and peanut butter make it decently satiating.

Note: I think it may be even better with coconut rice! I need to confirm... Hopefully better photos coming next time

You can get this recipe from Lucky Peach Presents 101 Easy Asian Recipes (affiliate link)

Having fresh meyer lemons is a treat. Making the simple syrup is key, though I was amazed at the amount of sugar that goes in! I tried to cut it back a little and it still tastes good!

TODO: Record exact measurements that worked really well! and any references

Very easy, prepare ahead, good for hosting (enough for 4 people). Basically just quickly chop and broil an onion, then add a bunch of ingredients to a slow cooker and voila! Dinner's served.

Pair with lemongrass tea for a whole experience :)

Note: I wonder if there's a way to get less fatty meat next time?

You can get this recipe from Lucky Peach Presents 101 Easy Asian Recipes (affiliate link)

The sichuan peppercorns pack a punch and make this dish really special. You don't want to over-do it, but the numbing sensation is fun in small doses. Also the sheer amount of onion- yes, please!

You can get this recipe from Lucky Peach Presents 101 Easy Asian Recipes (affiliate link)

Note to self: Need fresher peppercorns. Try again with nonstick pan. I did it in the wok and I had to cook for longer maybe because it couldn't reach up the sides..... So I think we lost some of the saucyness. Or its bc the peppercorns are old?

Fresh pasta hits different. I've made it many ways, following MasterClass advice from Alice Waters, Thomas Keller, and Gordon Ramsay. But my first exposure was when my friend Kim sent me this gift. It came with all the ingredients pre-measured out and instructions:

Variations of sauce:

I've never tried Option A but Option B is the bomb. This time though, I didn't have parmesan or parsley so I put a mediterranean spin on it with cilantro and feta. It was still great! I also often make these fresh noodles for Sichuan Pork Ragu.

Last Christmas, my dad had a bunch of deviled eggs prepared for us. I really like how easy these keep and how you can assemble each one as a snack whenever you like!

I didn't used to like deviled eggs, but my tastebuds must have changed. My dad used mayonnaise or sour cream or something, but I prefer to go a bit healthier with it, so I use greek yogurt instead. I also prefer a colder egg straight from the fridge - is that weird?

Make the hardboiled eggs

1) Cover eggs in saucepan with at least an inch of water
2) Uncovered, bring to a (rolling) boil
3) Immediately turn off heat and cover. Let sit for 10-12 minutes
4) Cool with ice cold water to stop the cooking process. Setting them in an ice bath for 14min might make them easier to peel but I am usually to impatient... I should try it sometime!

Make the "deviled" filling

I like to mix in these spices and ingredients as well. However you're feeling or whatever you have on hand!

References

Hardboiled Eggs

https://www.loveandlemons.com/how-to-make-hard-boiled-eggs/
https://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/

Filling

https://www.liveeatlearn.com/healthy-deviled-eggs/
https://healthyrecipesblogs.com/healthy-deviled-eggs/

The "and chile butter" is not to be overlooked. I didn't really notice in my single serving, that I'd added a whole tablespoon of spice and expected that this would go down easy! All the flavors were there, but I barely tasted it through the burn. I'll be trying this again in moderation – without scraping out all of the sauce directly into my bowl!

Also, mental note: when calling for a "large sauté pan", it should still be deep enough that the whole egg can be submerged! Perhaps a sauce pan would be better, given that I only own skillets.

You can get this recipe from Half Baked Harvest Every Day (affiliate link)