Sunday, February 7, 2010

A good day in studio & the kitchen!

After a week of running around I hit the studio early this morning.  
Went for the stoneware first followed by porcelain.  
God, I love to throw........ 
Dinnerware for 6, but threw 7 just in case. 

Worked through the noodle bowls and went onto the big serving bowls; moved to the porcelain dinner plates and so it goes.  Got the big kiln loaded; she's going up tonight.  Don't think I could squeeze another mug in there if I had too.  

Looking at the week coming up I wonder if I should break away from the studio and run off to Edinboro to see Jennifer Allen or mid week run down to UK to see Tom Zwierlein, both workshops are free.  Will probably be happy working in the studio this week. 

Always looking for great food to put on the plates Butch thought he would brine a couple turkey legs for the Super Bowl!  YUM!  A tad on the salty side but Wow are these good.  We tried a bourboun/maple syrup brine this year and it's going into the recipe book! 

Maple Bourbon Brined Turkey Legs


  • 2 1/2 pints water
  • 3/4 cup salt
  • 3/4 cup maple syrup
  • 3/4 cup bourbon
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon black peppercorns
  • 2 teaspoons red chili flakes
  • 1 teaspoon dried thyme
  • 1 tablespoon granulated garlic
  • 3 cloves
  • 1 bay leaf
  • 4 turkey drumsticks


In a medium pot, over low heat, add all the ingredients, except the turkey. Cook stirring to combine and dissolve the salt. When salt has dissolved, remove from the heat and let cool. Add the turkey drumsticks to a large resealable plastic bag, and pour in the brine. Seal the bag well, and put into a bowl (in case of leaks). Refrigerate for 24 hours.
After 24 hours, remove the turkey, discard the brine and preheat the oven to 350 degrees F.
In a roasting pan, fitted with a rack, add the turkey drumsticks, making sure there is room between each for even cooking. Roast for 90 minutes. Remove from the oven to a serving platter and serve hot or cold.
The fans loved them!! 

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