And I’m letting the inspiration of the mountains, and the rocks, and the canyons, and crevices catch up with me.
I’ve been reconstituting my groggiest clay; I’ve thrown a few large ‘rocky’ bowls and plates; I’ve already started making some ‘rock-pots’ — Vessels, lidded jars.
And I’ve been cooking a few dinners and dishes that reminded me of our trip (and tasted wonderful).
The Food – Maple-Glazed Salmon:
In a nod to our many trips to western Canada, I just had to prepare Salmon, a simple, generous slab of west-coast Salmon — Oven-roasted with Maple/Cider Glaze with a topping of sauteed apple, leek and cranberry. Served over a mound of Yukon Gold potatoes; slightly toasted then mashed.
The maple-infused salmon was delicious with the tangy apple-cranberry topping — All on the perfect ‘comfort-food’ plate!
The Food – Maple Cream Mousse:
And in another nod to the North Country, I’ve created a very special Maple Cream Mousse — Made with REAL maple syrup and a bit of Kahlua, topped with whipped cream and raspberries. Presented in a clear glass goblet — Set on a special flat (Rocky Mountain) rock.
This delicate concoction is absolutely TO DIE FOR!!! The most perfect creamy ‘sweetness’ — Maple syrup natural, complex, balanced.
Many of my friends have never recovered from how pure-heaven wonderful this is.
Beware — I’ve added the recipe to my ‘Recipes’ page!!
It always feels a bit strange returning to studio work after an absence (even an ‘inspirational’ absence). I’ve been making forms/pots — But I’m not yet back into the ‘groove’ of finishing and glazing and firing….
Since I have no newest/latest work to share, I’m just adding some final mountain photos — A favorite Rock (yes, the rocks inspire me), and a last look back at Mt. Victoria and Glacier…