Saturday, July 19, 2014

While the cats away

 the mouse stays busy making pots.
Mark has been steadily working on the days that I am gone to teach.
He has made pots, but is kind enough to wait for me to make some before he fires the large gas kiln.
While he waits for me to get some pots made he has glazed and loaded the small gas kiln with some pots.
We added some test glazes to this load in order to figure out if we could come up with something that would work on the bottom shelf. We both figure that lowering the glaze melting temperature might be the only way to fire this kiln. We tested a few cone 8-9ish glazes to see if those would work on the bottom.
It is frustrating to have most of the pots down there come out under fired. We either have to fire them again in the large kiln or hit them over the head with a hammer.

If we ever get this kiln worked out for firing it would be a  good way for Mark to fire smaller loads and not even wait for me.
 I have one day left in the summer semester then I am off for 3 1/2 weeks.
I have a lot of things to catch up on during that time.
Let's see how well I do.

Blueberries are here.
Just in case you missed this recipe because you hate facebook, TB, I am posting here as well.

Blueberry Crumb, no, I did not follow the recipe, more like a crisp, very tasty!

Preheat oven to 375
1 tsp butter. I used a Tbs. ( I know shoot me)
2 pt.blueberries, I used what the pan could hold- somewhere between 5-6 cups
1/2 cup sugar, I used 1/4th and I used brown sugar
1 TBS. cornstarch, I did this once and don't like the flavor, I used 1 TBS. flour
1/2 cup apple cider, I used one fresh lemon with 1/4th cup water.
1 tsp. vanilla extract, I added 1/2 tsp lemon extract as well.
Plus: 1 good size tsp. cinnamon

1 cup all purpose flour, I used 3/4 cup and 1/4 almond meal
1 tsp cinnamon
1/2 cup white sugar
1/2 cup brown sugar, I used 1/2 brown and 1/4 raw
6 TBS. butter- yep!
1/2 cup rolled old fashion oats.

 Put the butter in your pan- 8x8  works well mine is larger since I use more berries, and rub it all over the pan.
Make the filling and gently fold it all together, set it aside.
Then before you make topping add to pan.

Make the topping, get your hands in there and make crumbs until it is like peas.
Dump that goodness on top and bake 30 minutes.
I turned the oven back to 350 after 5 minutes and added another 5 minutes to my bake time.
You want those berries to bubble.

Cool enough to eat.
You can cool and eat with good ice cream or you can make this:
1/2 container of good, the real stuff, yogurt.
Take it and strain it through about 3 coffee filters by placing it in a berry bowl ( Made by yours truly),set over a bowl, until most of the water drains out.
It should be nice and thick.
You can now add my favorite maple syrup, or brown sugar to taste ( my taste is 3 TBS.- less if using sugar), then hit it with more cinnamon.
This is a great topping for any pie or fruit.
You really want to kick it up add about 1/4 cup cream.

Next up we are going to talk about making jam.
Are you in?


smalltownme said...

I could make that with my peaches!

Gary's third pottery blog said...

Jam: mmm hmm, raspberry on the horizon I think :)

cookingwithgas said...

Yes, you can make this with peaches, it would be scrumptious.
Jam is the best Gary.

Laurie said...

May have to try this with my yogurt... yum!

Michèle Hastings said...

This blueberry crisp recipe is definitely on my to make list

Claudia from Idiot's Kitchen said...

Yummmmm! I'll have to try this!