I often think of my life in terms of all the smaller lives I’ve lived inside this ONE life. There are the childhood years, which includes high school, and then the College years, which composed about a decade for me when I chose to make a life for myself after completing college in Montreal, Canada. Then there are the early years of growing my business, and now….I feel like I’m coming into a new kind of life. It’s been a cycle and I can feel it pulling me full circle. When I started the business my focus was finding a way to make a living making pots that did not mean having to solely sell pots to live, and so it helped that I loved to teach (and even after almost 14 yrs., I STILL DO!). That cycle grew the business into much more than a pottery studio and I allowed my clay-time to be edged out by the business of running the business. Now, with an amazing Studio Maestro, by my side (who literally kicks me out of my own office sometimes!) I’m starting to carve out the time to make pots again.
The recipe for this little devil will be shared as soon as I perfect it!
But now that I have years of perspective on time management (yes it took me YEARS and I’m STILL learning!) I’ve become very stingy when it comes to that precious time I’ve allotted for making pots. When something else gets tossed into the weekly mix of to-dos, I start to feel that Big Girl Tantrum coming on! It’s no wonder I’ve been teaching myself how to make raw vegan chocolate! (YES I plan to post the recipe when I’ve perfected it!) However, in trying to find a balance in work life, it’s important for me to keep a balance in my daily food intake because I know how food can affect my mood and my focus. Since the Detox earlier this spring, (you can read more about it in a past post) I’ve stayed away from refined sugars and when I do want something sweet I stick with maple syrup, brown rice syrup or coconut sugar. So today’s recipe is a summer salad that incorporates some sweeter notes but keeps things balanced with delicious veggies and nuts! (scroll down to skip over my rant and get right to the recipe!)
My Love and I have been sharing lots of huge salads, eating out of one big bowl out in the backyard at the picnic table. I absolutely love to eat in nature, I feel like my body absorbs the food more fully and I recognize when I feel full much more easily too. In the pottery studio I’ve been a bit obsessed with bowls lately, so that’s no surprise. I always prefer to eat out of a bowl than off of a plate when given the choice. When I’m at work, I have a favorite soup mug (bowl with a handle) that I made back in 2003 only a year after I started the pottery studio, it’s glazed with a color that has long since disappeared out of my repertoire but the size and shape and “feel” of the bowl is what makes me love it. I’m excited to constantly strive towards making the perfect noodle or rice bowl, the perfect
My favorite soup mug lives at work! Today it was filled with Spinach Brown Rice noodles and my Mom's amazing roasted red pepper vegan marinara!
bowl for ice cream or for soup, we all have our own ideas of the shapes we prefer to eat out of and I’m always so pleased when someone falls in love with a piece of pottery that I’ve made.
I’ve been posting some simple instructional pottery videos up on my YouTube Channel recently. I’m really enjoying making these tutorials and keeping it as authentic as possible. I lose my words, I giggle at myself, I screw up pots while I’m teaching and use them as examples of what NOT to do, I hope that my love for the making process and teaching comes through in a way that is accessible and welcoming. The thing I love about wheel thrown pottery is that regardless of whether or not you’re a student of pottery or a professional potter, the visual eye-candy that watching the pottery making process allows, never gets old. So I hope you’ll subscribe to the YouTube channel and leave me some comments on the videos or below this post. I’d love to hear from you and I’d love to hear what you want to see in future posts! Enjoy the salad recipe below; it’s a yummy one. Put it in your favorite bowl and share it with someone you love! In the mean time, I’ll try to curtail my tantrums as I continue to carve out more time for pottery making so I can share it with you!
Roasted Carrot Salad
Salad Ingredients:2 Cups Organic Spinach
1/2 head of Organic Romaine Lettuce
1/4 cup Raw Pecan Halves
1 bag Organic Baby Carrots
1 tsp cinnamon
1 Tbl toasted sesame oil
Dressing Ingredients: Simply put in a mason jar and shake shake shake!2 Tbl Toasted Sesame Oil
2 Tbl Rice Vinigar (unsweetened)
2 tsp lime juice
2 tsp Maple Syrup
Preheat the oven to 425. Toss baby carrots with 1 Tbl sesame oil and 1 tsp cinnamon, spread onto a nonstick baking pan and roast (turning occasionally), until they are showing signs of roasting on all sides or generally smelling delish, usually 20-30 min. Once they are roasted let them cool and toss them in with the rest of the salad ingredients and coat with dressing! This makes one good sized serving (a meal) or two small servings (salad to eat before or with a meal).