Pottery - Coils and Extruding

So, last week we learned about using rolled coils to build pots. It's a much older technique and not nearly as pretty as the pinch pots.  Rolling the coils reminds me of playing with Playdoh as a kid.  Then the teacher of the class showed us this huge extruder - similar to Play Doh toys in the way you push clay through a pipe with a shape to create coils or tubular shapes.  Great group of people that I have met in the class and the teachers, Paul and Barbara, are so talented and nice.  Last night, we had a work session and just sat there for a couple hours working on projects and getting to know each other.  Fun.

Pinch Pots

I am taking a pottery class for the next 10 weeks.  Tim gave me a gift certificate to the studio - Mud, Sweat and Tears on 46th and 10th.  Had the first class last week, and the instructors are incredibly nice and talented.  There are only a few of us taking the classes so we will get lots of attention.  The first class was on pinch pots.  Very simple first project but I was amazed at how popular they are on Etsy.  They make great mise en place for Tim, salt cellars, and planters for chicken and egg plants.  I am really going to enjoy this course.

Braised Chicken Thighs with Vegetables

Braised Chicken Thighs with Vegetables

2 yellow onions

Salt

3 tbsp olive oil

8 large chicken thighs

Freshly ground black pepper

2 carrots, coarsely chopped

1 apple, peeled and cored, coarsely chopped

1 tbsp tomato paste

1 sprig fresh thyme

1 bay leaf

3 tbsp chopped parsley

2 cups chicken broth

1 Can of peas and carrots

In a large, heavy pan or Dutch oven heat the olive oil over medium-high heat.  Season the thighs with salt and pepper.  When the oil is very hot (it will smoke a bit) add the chicken and cook until browned, about 4 minutes per side.  Transfer to a plate and set aside.

To the same pot add the onion, carrot, peas and apple, and cook until golden brown (about 8 minutes). Add the tomato paste and stir to coat the vegetables.  After about a minute of cooking add the thyme, bay leaf, and parsley , and bring to a boil. Lower the heat to medium-low and simmer until reduced by half, about 10 minutes.

Add the broth to the pot and return to a simmer. Add the thighs  and cook over medium low heat, with the liquid barely simmering, until the thighs are fork tender, about 45 minutes.

Maple-Roasted Brussels Sprouts

Rain and unusual warm weather for a cold but damp and very muddy weekend.  The 2 feet of snow we got over the holidays was gone by Sunday.  We don't have this kind of mud until Spring but we got a warmish few days this week and it took care of the big snowfall. We didn't feel like going anywhere other then the post office so we progressed with our painting of the living room, all the interior doors and then started working on the drapes for the kitchen.  I pride myself on being able to do most of this work - I had a very crafty grandfather and I think I inherited his skill sets.  I design textiles all week long for a home furnishings company and then get to apply my sewing skills on the weekend. I hate purchased drapes and like to make all my own custom drapes. I  have the craft room cleaned up and ready to go as I make drapes, valances and roman shades while the weather outside is frightful.  Tim worked on scrapbooking all day down in the basement and then made this easy but great meal of braised chicken and roasted brussels sprouts.  I can never have enough of this vegetable so any new way that Tim can find to fix them - I am ready to try.

Maple-Roasted Brussels Sprouts

1/2 cup pure maple syrup
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Coarse salt and freshly ground black pepper
2-3 pounds brussels sprouts, trimmed and halved lengthwise
1 ounce toasted walnuts, chopped

1. Preheat oven to 425 degrees.  Whisk together maple syrup, oil, lemon juice, and 1/4 teaspoon salt and pepper in a large bowl.  Add brussels sprouts, and toss.
2. Transfer brussels sprouts to a rimmed baking sheet.  Spread brussels sprouts in a single layer, sprinkle with 1/4 teaspoon salt, and roast for 20 minutes, tossing halfway through and making sure brussels sprouts are spread towards the edges of pan.
3. Remove from oven, and sprinkle with chopped walnuts and serve.