I am taking a break while 2 Santas dry so thought I would share some of my latest pottery, remember no laughing, I do enough for all of us:)
This piece started out as a beautiful serving bowl, like the one our instructor Trevor whipped up in seconds.(I have big plans of wearing a trench coat to our next class and making off with that bowl:)
Well, I was having too much fun and the wall became too thin in one area, and then collapsed just a bit, OK a lot. My wonderful classmates suggested it become a gravy boat, not knowing the joke in our house about my love of gravy. This will give me my gravy fix for the year. It is so big that Izzy our kitten, was eyeing it trying to decide if she could fit inside it for her afternoon nap.
I was going to wrap it up and give it to Matt as a joke Christmas present, but forgot it was sitting on the table while still deciding if I could wait that long.
Now you must go over to my other Blog and see the rest of my pottery. Funny how it all seems to look the same.
Oh I almost forgot, day one of being a vegetarian was easy. We had flounder and Alton Brown's recipe for Tuna Croquettes
- 1 (7-ounce) pouch albacore tuna, drained well and shredded by hand
- 2 green onions, chopped fine
- 2 teaspoons Dijon mustard
- 2 large eggs, beaten
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup panko bread crumbs, divided
- Olive oil, for sauteing
Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.
They were good and easy to make. We ate them with cocktail sauce and lemon and pretended we were Here. (Not only do they have amazing crabcakes, they have really good mashed potatoes and southern style gravy, just in case you were wondering:)
Off to pay attention to my other blog.