May 282017
 
oatmeal sundae made w/oatmeal creme brûlée
oatmeal sundae and the NYSunday Times

oatmeal sundae

I guess I’ve always had a ‘thing’ for oatmeal’. Certainly not as a kid tho.

For my birthday many moons ago I hosted, an Oatmeal Sundae ™, party at The Pink Pony which unfortunately no longer exists but was truly a very special space. The famed owner Lucien, let me set up my own pots on hot plates and served well over 2 dozen friends in his bowls & silverware in the back, library, screening room area. I had steal cut oatmeal made with water & one batch with milk & many toppings – the usual suspects, yogurt, honey, toasted walnuts, bananas, & berries. I swear, a few of my friends still talk about this to this day and will most likely love seeing that I’ve written about it here.

I made oatmeal the first season of Recipe$ 4 $urvival when it was on MNN. To that porridge I added peanut butter & raisins to the mix. One of the calls I got in response to this episode went something like this, “We were going to have pizza but now we’re having oatmeal in our house instead.” Recipe$ 4 Survival was a huge hit on MNN for a good long while, maintaining an unprecedented prime-time slot. Here’s a link to the youtube compilation I put together of a few greatest hits episodes.

But then, just last weekend when I was pursuing the breakfast menu where my extended family were gathering for one last meal following  my nieces Bat Mitzvah celebration the Oatmeal Creme Brûlée jumped off the page/screen at me.  I texted to my bro that unfortunately I would not make it to breakfast but I’d be making Oatmeal Creme Brûlée in my house. So this is exactly what I did the other night.

I halved the recipe I picked to springboard from.

Ingredients:

Milk, 2 Eggs, Sugar, Cornstarch, Butter & soaked Steel Cut Oatmeal

What I did: 

While I warmed 1 C of milk I mixed the egg white of 1 egg & 1 full egg with 1/4 a C sugar, 1 T of corn starch

The milk is warmed just until you see steam then tempered this into the eggs, sugar & cornstarch mixture. Mix well. I did this with a whisk in about the time you can read this, never mind having to pull out some crazy equipment.

Pour the tempered milk & egg mixture back into a sauce-pot & warm over a minimum flame until thick & bubbling, stir in a pad of butter, I used 1 T.  Mix well until you have crème. Pour into another bowl & cover with plastic wrap directly on the crėme & set aside.

Make the oatmeal:

I brought 1/2C of milk & 1/2C of water to a boil, added cinnamon – because I have it, a dash of salt and 1 cup plus a bit more of steel cut oats I rehydrated the night before. You’ll have oatmeal in under or about 5 minutes.

The recipe I ‘made my own’ called for layering the oatmeal, then berries, then the creme into ramekins & baking them off. I was having none of that. I pour the entire batch of creme right into the warm perfectly cooked steel cut oatmeal. Mixed well and served topped with sliced banana & toasted walnuts.

 

 

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Feb 062017
 

I came across a picture of Pappa al Pomodoro on instagram about a month ago and it’s been branded in my mind since.

Only a few ingredients were noted in the brief instagram post that went into the dish 1. unsalted Tuscan bread 2. a particular tomato paste da/from Italy, some basil, fantastic green olive oil & oh strips of Parmesan that appeared semi melted one deduces from the heat of the zuppa/soup. This lead me to scroll over no less than 6 different recipes, a google translation for Pappa al Ppmodoro since I just wasn’t having it being called Tuscan bread Soup when not one of these three words, Tuscan, bread or soup is in the title of dish & recipe. Oh Pappa translates as baby food, al – to the, and Pomodor – is tomato of course

Between Ina Garten, Bon Appetite and a few other’s I felt there was just too much going on in their recipes for Pappa al Pomodoro  for what I wanted to do to make this so I went at it – making it MY OWN! It is sO GREAT. EASY & fun to make in no time, plus, 4 basic, staple ingredients. A perfect recipe4survival.

First I went at, half a stale, Balthazar baguette, with a serrated knife cutting on a cutting board, cutting it into irregular cubes – paying no mind to removing the crust.

Then I brought at least 4 cs of water to a boil in my kettle to pour onto a veg bullion cube in a mixing bowl.

I diced up 1/2 a lg onion, a bit of carrot and sliced up a good sized garlic dent. I got these vegis cooking in a heavy bottomed pot with enough olive oil to coat the bottom of the pot & a good pinch of Salt of D Earth over a medium flame. I put a top on the pot to help the vegis sweat. Once they were at the desired tenderness I tossed the stale bread cubes into the pot and tossed to coat everything uniformly.

With the bread nicely coated with the oil & vegis I added 3 cups of the vegetable broth to the pot, covered it, stirred it frequently and turned the heat way down.  At this stage you’ll wanna stay around the pot to stir it occasionally.

Once all the broth is absorbed and the bread has softened I poured a 25 oz bottle of Union Market’s tomato basil ‘sauce’  into the ‘mix’/the pot. I stirred a pinch of dried red chili flakes in, some oregano and a bit more Salt of D Earth and I let this simmer over a low eat for a good 10 minutes.

This is when I also put a 4 minute egg. I ate one bowl plane, straight away with a sprinkle of grated Parmesan, Pappalpomodoro1the second bowl I had with the soft boiled egg. pappalpomodoro2Then I got down to writing this piece.

Killer meal on a cold night with a cold crisp Sauvignon Blanc.

 

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Dec 272016
 

Here’s an easy one for ya, QUICHE!

img_1840

The woman I work with shared a small, Citarella,  prepared quiche, w/me for lunch the other day. She warmed it in the microwave here at work and boy was it good. Having half had me ravenous for more, then I started thinking about the best quiche EVER, that being made by, drum roll please, the illustrious and fantastic Balthazar. Their quiche is like none other, the crust perfect, buttery & slightly salty, flaky & crisp at the same time but it’s the custard that slays me. It ain’t just scrambled eggs with your favorite variety of steamed or sauteed vegetable, cheeses or cured meats.

I have searched out, relentlessly, countless bookstores to find the Balthazar recipe, my home collection of cookbooks which is quite extensive & of course an number of internet searches of primarily French recipes but to no avail. Recently I found a ‘blogger’ claiming to have made a Balthazar’s quiche but it’s the goat cheese & caramelized onion tart recipe she used. WRONG. Does not work.

Here’s the trick: you must scald the milk then temper that into the eggs. The basic rule of thumb is 1/2 C milk to one egg. Now here’s where the fun comes in. I started this most recent test because I had a little bit more than a cup of milk left over from a quart &half a pint of heavy cream – from my last ice cream making episode. So what I had went into a pot for scalding. Scalding milk is a very mindful act. I no longer wait for the bubbles to form along on the edge of the sauce pot, I stir constantly and LOOK for STEAM to rise from the pot of warming milk. The flame or temperature should be at a low to medium. I feel that by the time the bubbles have made their appearance, the milk is just about to break. It’s true. It doesn’t take much time before you’ll see the steam, it’s hot but nothing a cook can’t take when testing with a clean finger. Pull the pot off the heath and whisk well. The eggs must also be well scrambled, but not scrambled the hell out of. Gently pour a stream of the warmed milk into the eggs, whisk & repeatimg_1832. I use 3 eggs & 1.5 Cs of milk for one pie crust. img_1835

When it comes to crust, I don’t do pastry in my East Village apartment so I buy the best quality prepared crusts but most recently I used a puff pastry which I had left over from when I made my tomato tarte tartin.

Having looked at so many French recipes for the quiche custard I ended up filling my quiche w/steamed sliced potato, caramelized onions & anchovies.

Let me put this out therefor ya. Quiche is a fantastic go to for holiday bites. It can accompany so much: Welsh Rarebit, baked brie & cranberries, ham any way, charcuterie plates, & salads galore. Just ask me, I’ll come up with a great menu for holiday bites.

Oh right, I made a vegetable puree soup, (in the background) with carrots, red peppers & celery & grape tomatoes I nicked from a crudite display left over from a holiday party at work.

 

 

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Apr 212016
 

Passovernutloaf

In preparation for Passover I went through my refrigerator & cupboards to search & Dstroy all neglected, forgotten, leftover ingredients taking up space only to realize they would all be perfect to make a nutloaf with.

Here’s what I scavenged: 1 Portabello mushroom which a friend gave me since she signed up for one of those meal delivery plans & can’t stand mushrooms. A red onion that needed to go to good use & I had 1/2 a plastic bag of faro & some cooked off oatmeal that would have gone right down the toilet had I not used it in this dish. I can see this being a stretch for some folk but it really worked. The nut loaf cooked beautifully and was very moist. This goes to show how forgiving this ‘recipe’ is.  I had 1/2 a dozen eggs so using three rather than the called for 5 was a no brainer and I had a heel of smoked gouda that had seen better days.  The only thing(s) I purchased was a 2nd Portabello mushroom & some gorgeous farmers cheese which had I remembered I had the cooked oatmeal I would have forgone this ingredient.

If you have cooked rice, or any grain for that matter, putting a nut loaf together takes almost no time at all. Let’s say 20-30 mins prep & 40 – 50 mins baking time.

Here’s what I did to make this nut loaf.

Preheat the oven to 350°

2 – 3 Cs of a cooked grain –  faro, short grain brown rice, quinoa, cous-cous, oatmeal, …

1/2 large Onion – diced

2 dents of Garlic – minced or diced

2 Portabello Mushroom tops & 1 stem – chopped or pulsed.

sherry – splash – 1/4 cup.

1 C slivered Almonds – toasted

3 eggs – beaten

1 C – farmer’s cheese

1 C or more of cheese – Smoke Gouda, Gruyere, or cheddar – grated

1/2 apple –  grated

I used nuts that are staple ingredients for me and I believe everyone should too. I have 1/2 a bag of  walnuts but I’m going to use them in the beet, apple & orange salad I bring to my cousin’s Sedar.

I cooked off about a cup of the faro which is completely painless. It cooks in boiling water in under 30 minutes.

Then I quickly diced 1/2 of the red onion, pulsed each of the Portabello mushroom tops & stem in my small food processor then cooked them off in a heavy bottomed pan with just enough olive oil to coat the bottom of the pan, 2 good sized dents of garlic roughly chopped  & 1/2 an onion diced.  I added various pinches of dry herbs, primarily thyme & sage which probably equal about a teaspoon each.  When the mushroom liquid evaporated I splashed in some sherry – a staple for me and let that cook off. Turn off the heat & let the mushroom mixture cool in a bowl. The recipe calls for lots of herbs to be added to the sautéd mushrooms.

Next I toasted the nuts, 1 C of  almonds. This takes no time at all, just until you smell the aroma of the nuts by wafting the air over the pan. I tossed those into small food processor and pulsed.

In a large bowl combine the nuts & whatever cooked grain you’re using  IMG_8874

In another bowl beat 3 eggs to which the farmer’s cheese,cottage or pot cheese will be mixed into. If I hadn’t been able to get the freshest most beautiful farmer’s cheese I would have left it out. Season with Salt of D Earth or S & P.

Add sauteed mushrooms to the nut & rice mixture and stir to incorporate well, then the egg & cottage cheese.  This is when I added the smoked Gouda & the grated apple. Mix well. Only because I have flat leaf parsley around from having made anchovy butter toast for my cheese souffle I roughly chopped about 1/4 cup of flat leaf parsley and mixed that in at the very end then poured the mixture into a greased 9″ Pyrex loaf dish IMG_8877 I slid this into the preheated 350° oven and let it cook for 40 minutes, turned the heat off & left the loaf in the oven another good 10 minutes.

Nut loaf is so great on so many levels. It travels well. It’s a great pot luck dish for a party, it’s filling and again, oh so NUTritious. I blanched a handful of string beans and ate 2 almost piping hot slices in a bowl never taking the time to plate the dish and take a snap for a blog entry – GREAT – NOT…

So the following day I cut out of work & came home and served myself the beautiful dish you see uptop, the nut loaf with steamed corn & Ceres pear juice. Now here’s a funny one for ya; I am not a ketchup person but I remembered I picked up a bottle of Rhode Island’s own Cowboy sauce which is more a BBQ sauce than a ketchup and poured that on. Oh My God – again, I ate this so fast I could have choked.

I can’t speak more highly of this dish. A true new specialD!

 

There’s sO much one can do to make this dish their own it’s NUTS.

 

 

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Apr 112016
 
1stsouffle

Cheese souffle’

I offered up my humble abode to a visiting luminary/dear friend who would be hard at work in NY on the Spring Affordable Art Fair so she insisted on a few meals out to celebrate my return from Cuba, (where yes, I did go to see The Rolling Stones) and the joys that had come into her life.

Friday night we walked into Cherche Midi after 10:30PM and got 2 seats right in the middle of the bar. The tables were bustling and everyone, patrons & servers had a smile on the. The bar seats were perfectly inviting. I ordered the pot de fromage, one of my absolute favorite things, a Parmesan custard w. anchovy butter toast and the kale salad which was better than most. Filling, bright, tangy and perfect with the pot de fromage.

My friend up & at it Saturday morning while I was home to work on my Altered Book project which was expected to be delivered via FedX on Monday.  I also planned to make me my 1st cheese souffle. Short of a recipe in a friend’s very old French cookbook for pot de fromage  I settled on a recipe for individual cheese souffles which I doubled. The ingredients are all basic staplessouffleingredients

Within 5 minutes of finding the recipe I would work from I was at it. I removed the pots & pans from the oven & preheated that to 375 degrees. Next I quickly prepared the souffle dish which I was given just the day before by lightly buttering the sides and a dusting of grated Parmesan. Believe me, I was at the point that I would have made the souffle in a sawed off soup can or the 1940’s oven proof casserole I picked up at a yard sale last summer. Then I got to grating a chunk of smoke gouda and lobbing off a chunk of blue cheese which both melted beautifully into the bechamel sauce I started with an oversized pad of goatmilk butter and 4 ts=1T + 1t of unbleached all purpose flour then slowly whisked about a cup of milk into – once the flour & butter had a bit of a nutty aroma to it .

Next separate 4 eggs, add the yolks to the cheese sauce, whip the egg whites to stiff peaks tho not dry peaks. Begin by gently folding 1/4 of the whipped egg whites to the cheese sauce, then the whole lot. Pour into the prepared baking dish. Bake in a water bath or not in a preheated 375 degree oven for 40 minutes.

Frisee salad w/a lemon vinegrette way worked. Green olives if I’d had em. Oh and a Sauvignon Blanc.

2ndsouffle

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Oct 292014
 

IMG_8184

Half a baguette fell out of the fridge onto the floor cracking into various pieces when I went in for my routine Sunday morning refrigerator ‘clean’.  For a minute I thought, I’ll just make it into breadcrumbs so I opened the freezer to get the container I keep breadcrumbs in when I was stared down by a bag of pre-washed, chopped lacinato/dinosaur kale
I had left over from a private home Dlivery meal I did a few weeks back & a ziplock bag of my good karma baked beans – I’d say at least 2 cups worth.

In the flash of a minute I changed gears and my stale baguette was now destined to be a bread soup. A soup I’ve never made before so I looked up a couple of recipes  and I was off. No way was I going to waste a good can of tomato paste or fresh herbs on this. I pumped up what I had with basic staples & used only ingredients that needed finishing off.

Here’s what I did:

The frozen baked beans went into a pot over a medium flame,DSCF5400

4 handfuls of the frozen kale, DSCF5402finished the bag off. Then I added 1/2 a medium diced onion I had left over from the Spanish Tortilla I made yesterday morning, rough chopped a dents of garlic then I added about 2 cups of salted water I had in a pot I soft boiled my morning’s egg in.  I stirred this all about then broke bits of the stale baguette into these ingredients.

Once the ingredients in the pot started to look like soup I then began to make it into something sweeping through various savored conDiments that were in need of being finished off. First I began w/ a sprinkle of Fall Equinox, Salt of D Earth, 2 or 3 Tablespoons of Susie’s Pineapple Pleasure Hot Sauce – The Caribbean Taste – I finished the  bottle off and then the last 1/2″ of  De Nigris Balsamic Ketchup, the bottle I’ve savored this since getting it last year in Toronto during the film festival & a shake of Worcestershire Sauce.

Then a good through mix again, turned the heat down lower and let it all simmer over a low heat for a good half hour before turning the heat off and making my way with my pup into the depths of China Town for vegetable soup dumplings.

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Sep 152014
 

KidDwinks1

It’s sinful I didn’t take a snap of the ingredients I began working with when I was asked to whip something up for the kids, & their one friend who’d rather stay & have dinner w/the girls even if I were serving cold gruel vs. leaving the play date at 5:30P to go home and eat dinner w/her parents.

What I whipped up with all left over, neglected or forgotten parts & parcel was:

Steamed broccoli spears & baby carrots served with organic ranch dressing for dipping. Lil & Rosie gobbled this right up.

Then I halved grape tomatoes & 1/4’d radishes and topped this with a light coating of a bottled organic balsamic vinaigrette. I can’t say I thought the radishes would go over well with the kidDiwinks but the parents loved the combination. I cut the radishes into quite large pieces so the girls could pick the radishes out from the tomatoes because I know the girls love tomatoes.

Then I prepared my newest SpecialD: lightly sauteed, grated zucchini cooked off with a knob of butter, a good swirl of honey, & a few pinches of my RhODy, Salt of D Earth blend. The dish was ooed & ahhed over by everyone, even Rosie, who claimed to not like zucchini, she ate some of this.

Then I made a fruit salad with the most perfect mango I’ve worked w/in years. I did the traditional cubes by scoring the section I cut away from the bit, bent it inward to then slice the cubes off the mango skin into the serving bowl. Then I diced a Jana Gold apple & two rough plums I worked my magic on, topped this with a squeeze of lime juice and this too was a big hit. All gone. I had to ask the girls to save some for their mom & dad who had gone back to their respective demanding jobs.

The 1/2 an onion & banana pepper rings sauteed in an almost dry pan on a high fire – this I knew no kid would eat but boy were the parents into it.

I think the key, when cooking for kids is, it’s all about choice, giving them a variety of foods to choose from so they can try different tastes, textures, temperatures etc. They hold the spoon, so they’re in charge. In my opinion, the food goes down better a whole lot better.

Clean up was a breeze and then the girls performed a Woody Woodpecker play for us.

 

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May 192013
 

Seasonal change break feast

On a Thursday morning in late April my bestie called to say she rented a car because she needed to breath salt air – we’d be en-route to Newport, RI by noon. We’ve done this before but this was the first trip this year and the weather was just beginning to break from the frigid monotony 90+ days of sustained 30 degree weather. This was also a perfect excuse to bring my Bronx rescue pup, Little RhODy, to visit his name sake for the first time.

We’d be staying at my friend’s 5 bedroom, open door to all friend’s home, just off of the Ten Mile Ocean Drive where the cupboards, refrigerator and bread baskets are chock-a-block filled with the highest quality ingredients & groceries, a few good knives in a knife block, draws of utensils, equipment & a mother load of mixing bowls, platters, pots & pans, flat, & tableware galore.

The first thing I did was to sort out the bread basket where there was an opened bag of English muffins already going stale & a few packages of some kind of low calorie sandwich pita wrap, an orange or two & a perfectly ripe avocado. Amongst all this I found about half a bag of cipolini onions rolling around on the bottom of the basket, stray from their opened net bag. In a flash I was filling a sauce pot with water, tossing in a good pinch of course sea salt and the onions – as is, skins on to blanch them over a medium high heat with the intention of turning them into creamed onions, which would be the Pièce_de_résistance of this break feast.

Next I’d tackle the fridge.  In addition to the standard fare anyone would expect to find in a well stocked refrigerator there were two bags of radishes, bags of salad greens, snow peas, cucumbers, various tomatoes, broccoli & cauliflower flowerettes in a bag.

With the onion boiling and a bowl for shocking them prepped I next got into making the Mediterranean, shepherd salad – cucumbers, tomatoes, course sea salt & olive oil. I threw a couple of left over black & green olives in also.

Then I made the snow pea & radish salad with a Mirin dressing. Simple as 1,2, 3 – especially if you like slicing. Then I blanched the asparagus, toasted sliced baguette, prepped & cleaned the cipollini onions for their veloute – made with the water they were blanched off in. I also cooked the broccoli & cauliflower in this salted onion water, thinly sliced half an avocado, rubbed the toasted baguette pieces with a fresh garlic clove and some tomato. I hand mashed the broccoli & cauliflower with a fork & a drizzle of olive oil & pinch of course sea salt & a grind or two of black pepper. 

Last but not least I fried up an over easy egg and OH, steeped a screaming hot cup of English Breakfast tea and plated my beautiful break feast.

 

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Mar 312013
 

All I knew was that I wanted to make a bread pudding out of left over scones.

I had about 4 scones in my freezer for way too long left over from a tea party I helped cater.

I’m not sure how I got on this bread pudding ‘jag’ – but I did.  Once I get on one of these ‘jags’ I start researching and comparing recipes to see what ingredients are called for and what I have on hand. I find Martha Stewarts’ recipes the best to work from because they’re well tested.

Here’s what I did to make what I call scone bread pudding : I mixed 6 eggs with an electric hand mixer*, 2 cups of milk – cold, right out of the container and a scant cup of (turbinado) sugar. *If you don’t have a hand mixer, a fork or whisk will certainly do.

Ms. Stewarts’ recipe calls for the zest and juice of 1 lemon and 1 orange. I complied because I consider a lemon and an orange a basic staple I always keep around. Clearly you can make a bread pudding inspired Dssert w/out the juice of a lemon and an orange.  I added a shot or two of some brandy I had around since the winter holidays when I served a hot spiced tea.

I poured the egg, milk, sugar and juice mixture over the dried out crumpled blueberry scones.I’m not sure how much my 4 crumpled up scones weighed.  Ms. Stewart’s recipe calls for 9 oz. of day old French bread, w/the crust cut off. All I knew was that I wanted to make bread pudding out of these left over scones.

Another message Recipes 4 Survival hopes to share is, MAKE A RECIPE YOUR OWN. I have what I have and this is what I’ll work with. I stirred the scones and egg mixture for a good long time and let this sit with the hope that the scones would soak up as much of the egg mixture as possible.

After about a half hour I poured as much of the scones and egg mixture as I could fit into a small loaf pan and put the rest in a Pyrex baking dish. I prepared a Bain-Marie  – which is nothing more than a water bath and popped both baking pans in to a 375• pre-heated oven.

30-35 minutes later the batch in the Pyrex baking dish was ready. The batch in loaf pan cooking in the Bain-Marie definitely took longer to cook – almost an hour and a half.

Of course I dug right in, topping a good sized slice w/a dollop of vanilla yogurt I mixed some beautiful honey into.

I love this dish but I love sharing it even more.

EnJOY!

FoodD

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Jul 242012
 

Tuesdays are the night I help in the Miracle Garden, my community garden. I’m expected to be there by 7PM to water the plants and sweep the sidewalk in front of the garden. I got out of work just after 5PM and jumped into MoMA, (where I maintain an artists membership) and headed straight to the 6th floor  to check out the Alighiero Boetti show – Game Plan.  An artist of the Arte Povera movement, I was very inspired by the museum’s contextual commentary on time and interval, and the concept duality plays in his work. His works on paper and drawing are also very inspiring to me.

Watering the garden was a real chore tonight. The heat alone made the watering seem like a non act, a feudal attempt but we kept at it.  Once the woman who heads up the garden felt we did the best job we could she invited me to join her for a swim at the ‘Ham Fish Pool.  I showed up like I’d been going on a routine basis.  It was glorious. The water was a lovely temperature and clean, the sun was setting, the sky a periwinkle blue. I stretched my mind,body and soul with two long laps before the multiple whistles blasted.

I made it home in time to settle into a Master Chef episode – I swear, watching this show this is my vice now. I talk out loud to the television. I have my hopefuls – I’m in hook line and sinker. I even follow the show on twitter

Of course I became hungry. I’m in quite the austerity mode lately, looking in my -fridge and knew I had to practice what I preach. I had to make something from nothing. I made the strangest thing I think I’ve ever made but I loved it.  I had half a napa cabbage that had been hanging around for way to long, a hot red pepper and 1/2 a used can of tomato paste.  I sliced thru the napa cabbage, 1,2,3, from the top to the stem, thin slices. Washed that and got it in a pan with some sesame oil that was just getting hot. I added a swirl of Mirin to  the wilting napa cabbage and put a lid on the pan which was now over a medium heat. I finely minced the hot red pepper and got that in the mix. Once the cabbage was wilted I added the the tomato paste – it was probably about 2 Ts (Capital T is the abbreviation for Tablespoon, a small t is the abbreviation for a teaspoon.) The mixture looked a little thick & almost gloppy so I added some plain whole milk yogurt which had just the right amount of liquid in it to thin this out and help pull this ‘dish’ together.

I gotta tell ya. I loved it. I’m not sure yet what to call it. It was almost like a pasta in a tomato cream sauce.  Served to myself in one of my hand thrown cups, topped w/some Salt of D Earth I was pleasantly surprised and happily satiated.

 

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