I’m getting ready for a wood firing. It’s been a bunch of years since I’ve been able to get to one, and I really want to maximize my use of this super special way to fire. So I go down to the studio with the intention of throwing a variety of different forms. But really, all I want to make is bowls! So I throw some bowls, and then I come up to the kitchen to cook supper, and guess what I really want to eat? Bowls. Rice bowls, noodle bowls, big bowls of salad. Then I want yo sit on the porch with the bowl in my lap, and savor all the wonderful flavors and textures and sip some wine. This slow roasted salmon and clam barley bowl was inspired by a lunch at Dottie Audrey’s Bakery. There was sweet chili sauce accompanying the grain, veggies, and fish, that was so good I could eat it with a spoon. My approximation: chili garlic sauce, ketchup, lemon juice, and a dash of tapatio. Also in the bowls: lightly sautéed gorgeous spinach and garlic scapes from our csa, marinated raw first zucchini (csa), and avocado (a must with the silky salmon). Super special thanks to @dottieaudreysbakery for the inspo. And major thanks to @whatskarencooking for the fabulous marinated zucchini idea!!! @jafarmny #bowls #thatbowllife #iamammaker #eatlocal #inseasonnow #knowyourfarmer #potterystudio #homemadefoodonhandmadedishes #woodfiring @cantonclayworks #tablescape #garlicscapes #wearethemakers https://www.instagram.com/p/CQL90YJnwZb/?utm_medium=tumblr