Ceramics Class

These are the pieces that came out of our first firing.  I found out that the round flat things with pukas are frogs to put on top of flower vases to keep the flower stems separated.  So clever!

 

These are my pieces.

  

Here are a couple of Cleta's!

And this is what I made in this week's class . . . bud vases.  By special request.

Cilantro - First Harvest

Super scrawny.  Not like Amy's.  Maybe it wasn't really time to harvest yet, but I didn't want them dying on me before I got to reap the rewards.

  

So proud!

Hawaii Daiso

Hawaii Daiso:  Where 100 yen = $2.25.

 

I spent $72 for 29 items.  😳.  I was kinda shocked.  Didn't think that it would add up to that much.  But yah . . . 2 items would already be $4.50 and I had one item that was $8 . . . so $72!

At a Daiso in Japan with the current exchange rate, maybe this woulda cost 20 bucks?

 

Moon Gazing

I let Kai out to pee the other night and when I checked to see why it was taking him long to come back in, this is what he was doing.

Dd's Shrimp Scampi

It's been awhile since I've had shrimp scampi, and this looks so good!

 

SHRIMP SCAMPI

 6 oz. angel hair pasta, cooked according to package directions

1 TB olive oil

3/4 # 16-20 count shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

6 cloves garlic, finely chopped

1 small shallot, finely chopped

½ c. cup dry white wine

2 TB freshly squeezed lemon juice

Pinch red pepper flakes

Pinch dried oregano

2 TB butter, cut up

1/3 c. Italian parsley, chopped

Garnish: grated Parmesan cheese

 

In a large skillet over high heat warm oil until shimmering. Generously season shrimp

with salt and pepper. Add shrimp to skillet in a single layer; cook 1 minute. Turn and

cook 1 more minute. Transfer shrimp to a bowl.  Into skillet add garlic and shallot;

cook for 1 minute. Add wine, lemon juice, pepper flakes and oregano. Simmer 3 minutes

until slightly reduced. Whisk in butter piece by piece, thoroughly incorporating each piece

before adding the next. Season with additional salt and pepper as needed. Return shrimp,

drained pasta and parsley and toss to combine thoroughly. Garnish with cheese as desired.

Serves 2.

Lambchop 2.0

Kai's fave Big Lambchop finally got too tattered for safe play.  So I cut off its two dangly legs and the one remaining arm and sewed them onto Medium-Sized Lambchop.  

You can click on the photo below to watch Kai playing with it.

Sunrise at the Dog Park

Another beautiful morning at the park.

Ceramics and Cilantro

I made a two-well bowl to rinse my watercolor brushes in.  One side for clean water and the other side for  "dirty" water.  Dunno why I didn't think of making one sooner.  

 

Erick made The Thinker.  I thought it was so cool.

   

Cleta made a gyoza dish.

   

Here are my cilantro plants enjoying the morning sun.  Still alive!

   

And here's a new batch.  I used the colander method to germinate them and a couple of weeks after they sprouted I put them in soil up to the leaves.  Hopefully, doing it this way will keep them from getting "leggy".

  

And here's this week's greeting card.

Kahala Goma Tei

Awhile back Landon had an errand to do at the Kahala Mall so he picked up dinner for us.  It was an awesome treat!

Shredded Pork and Szechuan Pickle Tan Tan ($15.75) with Ajitama Egg ($2.25)

 

Char Siu Fried Rice ($16.25)

   

Popcorn Chicken Tatsutaage ($10.50)

   

Chicken Cold Udon Noodle ($17.50)

   

Mini Curry Rice ($7.99)

   

Cleta's Almond Float

Cleta brought this almond float topped with a strawberry puree to ceramics class this week!  How awesome is that!