2 tablespoons (1/4 stick) butter 8 cups sliced onions (about 4 large) 1 tablespoon minced fresh thyme 4 garlic cloves, chopped 1/2 cup dry white wine 1 teaspoon sugar 1 8-inch-diameter 32- to 36-ounce French Brie, packed in wooden box (reserve box) 2 French bread baguettes, sliced Melt butter in heavy very large skillet over
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Ingredients – 2 Packages Fresh Meat or Cheese Ravioli, (9 ounces) 1 Can Tomato Sauce, (15 ounces) 1 Can Tomato Sauce, (8 ounces) 1 Teaspoon Dried Basil, crushed 1 Teaspoon Dried Oregano, crushed 1/4 Teaspoon Fresh Ground Black Pepper 1 Medium Clove Garlic, peeled, crushed 1 Cup Mozzarella Cheese, shredded 1/4 Cup Parmesan Cheese, finely
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It’s a beautiful glaze which makes a great liner with pleanty of subtle interest…
Chris Baumann’s business partner Stacy Stanhope was back from Vermont; as a student, I learned several different techniques from these two artists.
…the first day of the salt glaze workshop with Chris Baumann of Clay Fetish Pottery…
This week’s entry is a link to another site. It’s the site of 2 potters who are traveling 1/3 of the way around the world with a potter’s wheel strapped to the roof of the car. They are doing this as a fundraiser for the Mongolian children’s charity (Mercy Corps). It’s a great story so
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I’ll be assisting the Piedmont Park Conservancy in presenting Paul McCartney to the city of Atlanta as part of the conservancies green awareness initiative.
