Archive for the ‘Food’ Category

On the backside of summer.

Thursday, September 1st, 2011

Out walking early with my good dog Ernie this morning I was reminded that summer is slipping away. I did not wear a sweater but could have. It was still quite dark at 6 am when we headed out. Orion was well overhead as was Jupiter. It was not long ago that the sun was rising at six. It still feels very much like summer once day has gotten underway.img_7105.JPG



The long hours of late afternoon are getting shorter too and the shadows longer.

The best thing about this time of year is the table fare. It reminds me of why I make pots and garden.





The Spring City Bluegrass Festival was held a couple of weeks ago from noon until 10 pm on a Saturday. It was all this and more.


About the time of the bluegrass festival the man who built this wall and carved the stone crossed over to sit with the grandfathers. Benson Whittle was as good and kind a person as I have known. Ben made art passionately all of his life working in many mediums. A few years ago Lee and I got to take Ben on the Colorado River with us. It was a high point for all three of us.
THe leaves have not started to turn yet, perhaps because the summer was so late in getting here. It will happen soon. The peaches are on and that is a sure sign.

Papa Joe’s Famous Peanut Butter Pork Chili

Monday, August 22nd, 2011

This is not a food blog, but since potters can’t seem to stay out of the kitchen here is one of my signiture recipes. Years ago I was having dinner with ceramics collector, dealer and critic Garth Clark. He commented that he loved having dinner with potters because their kitchens and pallets are so interesting. “Painters on the other hand will eat any damn thing.”
I like to start with 1.5-2 lbs of boneless country style pork spare ribs.
I cube the meat and sear it in an iron skillet with 2-3 cloves of garlic diced.
When the meat is well browned I cover it with water, reduce the heat and add 3 T medium hot or hot New Mexico ground red chilis (Hatch, Bueno, Chimisa etc), 1 t rubbed Mexican Oregano, 1/2 t ground cunim, and salt to taste.
After the meat has cooked on a low heat for three hours add 3 heaped tablespoons of good quality natural chunky peanut butter. If you use some crap like Jiff or Skippy expect your chili to taste about like that. Simmer on low heat for another hour so the flavors can meld.
This chili now only needs warm corn tortillas and a spoon to enjoy.