My First Teapot, Feeling Nostalgic

My First Teapot, Feeling Nostalgic

a teapot I made in 2009, how time flies
mulling over selling
my pottery equipment and kiln so
we can sell our current three story home
and move into a one level home.

over the years many things
are given up because of necessity,
aging or health reasons
doesn't make it any easier

went through a plethora of old files
some memories are painful to recall
others are nostalgic, tasks to be proud of

rediscovered photos of beautiful projects
we as a couple accomplished over the years.

might have to re-read Victor Frankl, here's a link
summary of his thoughts on 'Mans search for Meaning'
https://www.shortform.com/summary/mans-search-for-meaning-summary-viktor-frankl?utm_source=bing&utm_medium=cpc&msclkid=dfb448e23d9c157445652271d4b93bb7#summary-start

Tiger Swallowtail on Joe Pye Weed

Tiger Swallowtail on Joe Pye Weed

Cabbage Casserole

Cabbage Casserole

1 napa cabbage cut into bite sized pieces

1 small onion chopped
1 scant tablespoon olive oil to coat baking dish
4 eggs beaten
1 cup sour cream
4 garlic cloves minced fine
8 oz melting cheese grated
4 ounces asiago cheese grated, reserved
1/2  cup gluten free flour
1 teaspoon baking powder
1 teaspoon corn starch
1 teaspoon ground thyme
1 teaspoon ground mustard powder
1 teaspoon paprika
1 teaspoon fennel seed, ground
1 tablespoon chopped dried parsley
salt and pepper to taste

Oil a 9 x 13 inch baking dish. Toss chopped cabbage, grated melting cheese, chopped onion and spread into baking dish, patting down slightly. In a separate bowl beat eggs, add sour cream and whisk. Next add all remaining ingredients and whisk well. Reserve asiago cheese. Preheat oven to 350 F. Pour egg and flour mixture over cabbage and toss gently. Sprinkle grated asiago cheese over the top and bake for 50 minutes till top just starts to brown. Let sit for 15 minutes and cut into squares to serve. Just another way to prepare cabbage. Enjoy!

Roasted Red Pepper Soup

Roasted Red Pepper Soup

3 large red bell peppers or 12 mini red peppers
1 tablespoon olive oil for sauteing 
1 yellow onion chopped fine
3 roma tomatoes chopped

2 peaches skinned and chopped
1 tablespoon tomato paste

1 teaspoon agave syrup
1 teaspoon dried thyme
salt and pepper to taste

Seed and cut in quarters all the peppers. Roast open side down in 375 F oven till starting to brown. Set aside to cool. When peppers are cool enough to handle chop them into small pieces. Meanwhile saute onion in olive oil. When onions are soft and translucent, add the chopped peppers, tomatoes, tomato paste, peaches, agave, and seasonings. When mixture has cooked down, let cool slightly and whirl in blender till smooth. Rewarm and either add 1/2 cup heavy cream or serve as is. This soup is so delicious and beautiful with its vibrant red color.

Enjoy!