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Pottery Avenue by Pangaea Trade, INC

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Peanut Butter Butterscotch Fudge

May 19, 2021 12:23:38 AM

Courtesy of Pottery Avenue where we believe the kitchen is the heart of the home and your table serves more than food. To purchase pieces seen here, visit www.PotteryAvenue.com or call 360-627-7489 for assistance. One of our helpful stylists will take the time to help you find and select your next dish.

Nothing brings the memory of my grandma Pearl back to me more full force than this weekend, it’s cookie baking weekend. Grandma was the best Christmas cookie maker ever! I know, I’m biased, but every cookie had to be decorated in some manner. No every day, run-of-the-mill, chocolate chip or peanut butter cookies made it onto her holiday plate. Every single thing she made was special to just Christmas. My recipe box is full of her recipe cards for cookies and candies that were only used at this time of year. It’s also when I dream of her the most too. I believe she visits me in these dreams, chatting with me, happy I’m still making everyone”s favorite treats, and excited to see what I’ve added to the cookie plate.

There are some things that I refer to as “Pearlisms” in my family. Grandma loved few things more than butter and peanut butter. The toast was slathered in it, peanut butter bought in the biggest jar you could. This was long before Costco bulk buying. I still have one of her big glass peanut butter jars that I use for storing nuts in. I know it’s a little odd, but it’s a way of keeping her in my kitchen. So when I see one of my kid's butter toast like her, it’s a “Pearls”, ahh just like grandma Pearl would do it we say.

Being her only granddaughter I feel it’s my duty to make sure there are bits of her to carry on into the future.
Her love of butter may have contributed to her needing a triple bypass in the summer of July 1990. I was pregnant with my first child, and I took a week off of work so I could come up and help her and papa Joe before the surgery. It was Lake Fair week in Olympia, we went to the parade and ate corn dogs and ice cream. She said she had lived this long eating this way, and after her surgery, she would be all cleaned out and getting a fresh start and another 60 plus years. I went that week to take care of her, but we took care of each other. It was lovely this alone time, just me and my grandparents. A week that is so precious in my memory. Long, long talks, cooking in her kitchen, endless card games, watching our soaps, and just loving her. Two short years later, she was gone.

When I bake at Christmastime she comes back to life, her recipes, her equipment, her voice, her smell. It all comes back and lives on. My grandparents were not rich in money, but what they gave to me is worth more than anything money can buy. Kindness, self-worth, skills, and love. No granddaughter could have been more loved than I was!

As I bake today, I can see my grandpa Joe, his bouncy little step coming into the kitchen to test a cookie. I can hear him humming and then exclaiming “Oh Kimmer, just like Pearly made them”.

(Grandpa look in the Polish pottery tree cookie jar, I hid a couple of extra treats in there just for you)
Grandma didn’t decorate fudge and candies like her cookies, there wasn’t a way, until now. She would have loved my addiction to her classic recipe!

Merry Heavenly Christmas grandma and grandpa, you are loved and missed by your granddaughter!
Today’s recipe is for my all-time favorite fudge. It has been plated up on my all-time favorite pattern, True Blue. There are so many beautiful pieces of this pattern in my kitchen, it makes my heart sing like the joyful Christmas carols being played at this time of year. Regularly $30.99, you can receive 20% off with your friends and family discount. Also shown is a True Blue luminary tree, regularly $68.99 and on sale 20% off for $55.99, and a small two-sided condiment dish on sale 20% off for $63.20.

Since grandma loved to decorate everything she made, I know she would fall in love with the new cookie stamps that are coming in this week from Wooden Corner. I have a small one from their first shipment, but there are new ones coming next week, with various winter designs in round or square motifs. I cannot wait to get my hands on a set of these! PM the Pottery Avenue Cottage to get on the list! 10 different stamps for an introductory special price of only $89.99, plus free shipping!
To purchase any of the pieces shown, please visit The Pottery Avenue by Pangaea website at www.potteryavenue.com. Use the search button and type in the pattern name or shape and it will bring up all of the pieces available. Can’t find what you are looking for? Just send a message and Twila and her team will be happy to help you. Use discount code Twila or PAF for your 20% discount.

From my heart or yours, Wesołych Świąt!

Pearl’s Peanut Butter Butterscotch Fudge

1 7oz. jar marshmallow cream
2/3 cup evaporated milk
1/4 cup butter
1 1/2 cups sugar
1/4 teaspoon salt
6 ounces butterscotch chips
1 cup peanut butter, smooth or chunky depending on what you like
1 teaspoon vanilla extract

Prepare a 9x9 pan by lining it with foil and set aside.
In a saucepan combine marshmallow cream, evaporated milk, butter, sugar, and salt. Stir over moderate heat until the mixture comes to a full rolling boil. Boil for five minutes stirring constantly to prevent burning.
Place butterscotch chip in the microwave for 1 minute at the end of your boiling time.
Take the mixture off the heat, add butterscotch chips, peanut butter, and vanilla. Stir until smooth.

Pour out into the foil-lined pan and cool completely. I place mine in the refrigerator overnight after it has cooled. Remove fudge from pan and foil, and cut into one-inch pieces. Stamp with Wooden Corner stamp to make each piece extra special and made with love! My grandma Pearl would be over the moon for this addition to her delicious fudge! I know she is looking down saying, well done Kimmie!

Posted By Twila Abrams

Kim’s Creamed Spinach

May 18, 2021 11:59:09 PM

Courtesy of Pottery Avenue where we believe the kitchen is the heart of the home and your table serves more than food. To purchase pieces seen here, visit www.PotteryAvenue.com or call 360-627-7489 for assistance. One of our helpful stylists will take the time to help you find and select your next dish.

It’s Boxing Day! This is what my Welsh sister-in-law refers to as the day you see the relatives not important enough to see on Christmas. Since we didn’t get to see any family or friends this year, it’s kind of a moot point.

I love when Christmas falls on a Friday because I do not have to go to work for the annual, exchanging of the gifts day. I can eat leftovers, stay in my jammies, and just enjoy the day without any muss and fuss.

Christmas Eve, I was the first one to fall asleep, but I was also the first one up in the morning. Christmas morning is different as an adult, but, it was just as magical this year for me, coming down the hallway, seeing the glow of the lights from the little dinky tree topper that my fur babies didn’t destroy. My middle son sleeping on the couch in front of it, cats sleeping on him. My heart could not be happier knowing all my family is healthy and safe this holiday.

In a year when nothing has been normal, I received the ultimate gift earlier this week. It’s hard to put into words just how emotional it makes me, it is something I will treasure for the rest of my life. It’s a couple of recordings that my cousin Jake sent to me. In 1977-78 my uncle and his family moved to Idaho. This was before cell phones, and video. My uncle’s family, my grandma Pearl and grandpa Joe made cassette tape letters and sent them back and forth to one another so they could hear one another. Long-distance was expensive then! One of these recordings was my auntie Diane reading old letters that had been sent years before to my great-grandpa Frank. She and my uncle Gary fo7nd someone to transcribed them, there was no App for that then. How incredible to hear this! How amazing was it that my uncle, and Jake, took this information and found our Polish family all these years later?

The second recording is a little bit of my mom, my little brother Jason, and a very young version of myself sending quick messages.

The next thing to hit my ears was the true, clear, sound of my grandma Pearl. Healthy, strong, full-voiced grandma. Not the voice that was weekend with the years of her cancer battles, but, the woman that could strike the fear into any misbehaving, curly-haired girl! I think I cried for the next 20 minutes. My children had never known these voices. These grandparents who they have heard stories of, but now have the connection of hearing them as well, just as they sounded to me in my childhood.
My sweet and loving papa Joe’s voice then comes through. His voice is just like him. A happy, lilting, sing-song voice that just makes you feel loved and embraced in the warmth of it. There is even a little bit of bickering banter at the end that is so them. How grandma let that stay on the tape is shocking to me, but it’s there. Best gift EVER!!! Thank you, Jake!

I wasn’t able to spend most of this year with any of my family and friends. All of my holidays were spent with those who live in my household, but I did get to step back in time and feel like I spent some of it with my grandparents again. It could not have been any more beautiful!

Today’s recipe is probably my favorite of all vegetable dishes. It is definitely not the most attractive looking, but it is, hands down, so full of lovely flavors, you won’t care! Baked in this gorgeous fancy-rimmed Bellisima baker, you cannot go wrong! It can make anything look amazing! Regularly $209.99, use your Friends and Family 20% off code PAF for your discount. I love this dish! Check out the link for other patterns in this shape if Bellisima isn’t the one for you at https://potteryavenue.com/catalogsearch/result/?q=1854.

Can’t find what you are looking for? Just send a message and Twila and her team will be happy to help you.

From my heart to yours, Smacznego!

Kim’s Creamed Creamed Spinach

2 lbs. spinach leaves rinsed and drained
2 tablespoon olive oil
1 tablespoon butter
1/2 of a large onion, 6 oz, finely chopped
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme
3/4 cup chicken broth
3/4 cup heavy whipping cream
3/4 teaspoon of salt
1 cup grated Gruyere or Swiss cheese

In a large frying pan add 1 tablespoon of olive oil and 1 pound of spinach leaves over medium heat until wilted. Transfer to a colander in the sink, and let drain. Repeat with the second pound of spinach.

In the same pan, add 1 tablespoon butter and the chopped onion sauté on medium heat till translucent. Add flour, nutmeg, salt, and thyme to the onions and stir to combine. Cook for one minute. Add the chicken broth to the whipping cream bring it to a boil and reduce heat to low and let simmer for four minutes until thickened.
Squeeze as much liquid out of the spinach as you can, and add spinach and gruyere to the cream sauce. Stir to combine and pour into the baking dish.

Bake in a 350-degree oven for 45-50 minutes till hot and bubbly!

This can be done a day ahead of time and placed into the refrigerator until you were ready to bake.
As always if using Polish Pottery remove it from the refrigerator and let sit out for an hour to come to room temperature. Place in a cold oven, and bring to temperature together.

Posted By Twila Abrams

How to Make Chili Cheese Dip

May 18, 2021 1:28:28 AM

Courtesy of Pottery Avenue where we believe the kitchen is the heart of the home and your table serves more than food. To purchase pieces seen here, visit www.PotteryAvenue.com or call 360-627-7489 or private message Twila for a personal shopping experience. She would love to walk you through her new inventory that has just arrived!

Happy New Year Everyone!!
So glad to put this last year in my rearview mirror!

As we have done here at casa de Groody since Tim and I have been together, we are celebrating the New Year with an hors d’oeuvre bar. This is one of my favorite cooking days because I get to make things we don’t have very often, and the appetizer section of my recipe box is stuffed with recipes from so many different people I have known in my life!

Today’s recipe is one that my boss at The Red Lion used to make for our pot lucks. We could just never make enough of this dip for these functions! It’s two ingredients, and so completely addicting it’s scary. My auntie Corliss even said to me not long ago, “we still make that dip you got us hooked on 30 something years ago”.

It seems like another lifetime, I was a 20-year-old, working at the reservation center at Red Lion Hotels and Inns. We used to have big, fun holiday potlucks. This was the time of my life when my culinary achievements included boiling water. It was at the very beginning of my foodie journey. I was constantly asking my mom for easy recipes to take to these functions. You need an appetizer, my mom has one for every occasion!

Joan Wilson was my boss at the center, an older lady, who’s life was her job. Not married, no kids, strict as hell, but she loved these potlucks. Halloween was mandatory we had to dress up, and I detest dressing up! Each holiday was decorated with and huge signup boards for who was bringing what to the potluck. Each of us just started to bring the ingredients for one batch of Joan's chili cheese dip because it went so fast. It may be dear to me because of the memories it contains, but my family loves it too! Joan was a tough cookie, and there was a part of me that always thought she didn’t really like me very much because she gave out very little praise. As the years passed, and I moved on to other roles within Red Lion, we would see one another and she was always so warm and welcoming. I had a lot of fun those years, and worked with some really great people, thinking of them now makes me wonder what became of them all.

As our New Year begins, I am hopeful that we will finally get this Covid mess under control, that we will again be able to travel, and hopefully get to spend time with one another face to face!

It has been such a pleasure sharing my food and memories with you all during this last year! Presenting it to you on these gorgeous Polish Stoneware pieces has been a true labor of love. It has been the one thing through this horrendous last year that I looked forward to week after week.

I have talked about these amazing little dipping plates since I received them over a year ago. Great for a small snack, they are also what my kitties eat off of on a daily basis! Art patterns in Blue Daisy and Cherished friends are only $21.99, and Mod Floral is $18.99. Call Twila or private message her to purchase since quantities are limited, and they are not on the website any longer.

Cheers to 2021! May everyone make new special memories, and enjoy your beautiful dishes!

From my heart to yours, Smacznego!

Joan’s Chili Cheese Dip

1 package cream cheese
1 can chili with no beans
I bag nacho cheese Doritos
In a medium-size pan, add chili and cream cheese together over medium-high heat.
Blend together as it warms up until smooth with no lumps.
Serve immediately with chips.
I know, it’s a no-brainer, yummy, warm one!
I have used a small crockpot to keep it warm, even pottery warmer and bowl, with a tea light, works great on your buffet!
Enjoy!

Posted By Twila Abrams

Delicious Tahoe Bake

May 18, 2021 1:08:15 AM

Courtesy of Pottery Avenue where we believe the kitchen is the heart of the home and your table serves more than food. To purchase pieces seen here, visit www.PotteryAvenue.com or call 360-627-7489 for assistance. One of our helpful stylists will take the time to help you find and select your next dish.

“Traditions are a form of magic because traditions are a way of talking to the past. Speaking to our ancestors in a language that they created.”

Do you know that scene in the movie A Christmas Story? The one when the dad goes down into the basement to fix the furnace, and all you hear is the cleaned up, kid-friendly expletives? Well, for me, that always rang a little close to home, but especially at Christmas tree flocking time. My dad was a fierce flocker! The tree would be brought home and left in the garage to dry off. Then a few days later, the cars would be pulled out, the front of the Kirby vacuum dismantled, hoses attached, and the numerous boxes of flocking placed on the washing machine in a row, like soldiers ready to march into battle. The vacuum would startup, and the flocking would commence. &*#$ @#$& @#$*!!!

After drying for several days, it would then have to be forced through the door that was half its size, without losing its flocking, and somehow make its way to the living room, stand still attached, and maneuvered just so that the door squeezing, missing flocking sections didn’t show.

Then came the decorating, and the “The Color of the Year” choice. There were specific rules attached to this process. The ornament's color could change from year to year, but the tree had to be decorated in all one color. So one year the tree would be all in red, another year it would be green. To complete the look, the wrapping paper would coordinate with the tree ornament color. All red papers, or all green papers, and if your packages didn’t match the color of the year, they were hidden in the back with the missing flocking, or in the front hall closet where they would hide till Christmas morning. We kid about this with my mom now, and looking back at pictures, it was very pretty! She should have been on the front of a magazine!
As an adult, I much prefer going out into the garage, opening the tree box, and sticking the three sections together, plugging it in, and I’m done. Well, that is until this year, when my new kitties decided that the tree looked delicious and ate parts of it. They are all still alive but have learned what a squirt bottle is now. The tree however didn’t make it. Tim felt so bad that he stuck just the top of the tree (the part the cats didn’t eat) in the stand and set it on the end table.

I have a huge tote of nothing but hand-blown, Polish and German glass, and may I add that NONE of my ornaments match, nor will they be seeing the light of day till this small herd of cat goats has finally been tamed.

What I do love is that Christmas morning still feels magical, but it will never feel again like when I was a kid. Coming down the stairs, seeing the lights on the tree, hearing the carols playing softly from the hifi, and knowing that Santa had been there, with all of our stockings bulging with surprises, and toys under the flocking, I mean tree!

My mom and grandma were super smart when it came to Christmas morning. Instead of being in the kitchen the whole time and not just enjoying the presents being opened, they had breakfast all ready to go into the oven. This has morphed for us into Breakfast potato casserole, sweet orange rolls, and Tahoe Bake.

These dishes can go right into the oven, and there is nothing left to do but enjoy the morning.

Today’s recipe is being cooked in a fabulous handled baker by Zaklady! It is the workhorse of Polish stoneware, and is available in a multitude of price ranges, depending on the pattern of your choice, regularly $141.99-$209.99 use your PAF 20% off for a discount. Breakfast is being served on the quintessential of Christmas patterns in my book, Bellisima! The deep greens and gorgeous reds on this pattern are just exquisite! Regularly $101.99 and on sale with your friends and family 20% discount of $81.60, this oval platter can be used as a plate, or serving dish!

To purchase any of the pieces shown, please visit The Pottery Avenue by Pangaea website at www.potteryavenue.com. Use the search button and type in the pattern name or shape and it will bring up all of the pieces available. Can’t find what you are looking for? Just send a message and Twila and her team will be happy to help you. Use discount code Twila or PAF for your 20% discount.

It has been my absolute pleasure to write to you all this year. I hope that I have made you laugh and brought forth some of your own memories with my life’s exploits laid out here for you all to read.

Your comments and your willingness to share with me have been such a joy to my heart, in a year that has been so incredibly difficult for all of us.

I wish you all a very Merry Christmas!

From my heart to yours, Smacznego!

Cheryl’s Christmas Tahoe Bake

Six slices of white bread
1/2 cup butter
1/2 lb. mushrooms sliced
2 cups yellow onion chopped
1 1/2 pounds ground breakfast sausage
12 oz. sharp cheddar cheese grated
1 1/2 cups milk
3 teaspoons Dijon mustard
1 teaspoon dry mustard
1 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley
Six eggs

Butter the six slices of bread and place butter side down in a 9 x 13 pan.
With the rest of your 1/2 cup of butter, in a large frying pan, sauté your mushrooms and onions. Season to taste with salt and pepper.

Pour your mushroom and onions over the bread in your pan and spread evenly.
In the same frying pan now cook your sausage into bite-size pieces and drain the grease. Spread evenly over onions and mushrooms.

Grate 12 oz of sharp cheddar cheese and spread evenly over sausage.
In a large mixing bowl beat your eggs with milk, nutmeg, parsley, and both of the mustards. Pour evenly over the top of everything in your dish.

Refrigerate overnight. If using Polish Stoneware take it out of the refrigerator and place it on your counter for an hour before putting it into the oven. This will alleviate any large changes in temperature that could harm your stoneware. Place dish in a cold oven and preheat to 350. Bake for 50 to 60 minutes until hot and bubbly.

Posted By Twila Abrams

Recipe Of Frozen Cranberry Salad

May 17, 2021 12:09:43 AM

Courtesy of Pottery Avenue where we believe the kitchen is the heart of the home and your table serves more than food. To purchase pieces seen here, visit www.PotteryAvenue.com or call 360-627-7489 for assistance. One of our helpful stylists will take the time to help you find and select your next dish.

Let’s talk turkey, actually, we need to chat about side dishes that go with the turkey! Thanksgiving was always such a wonderful holiday for me growing up! The memories of my relatives all crammed into one of our houses will never leave me. The menu doesn’t really change much from year to year. Some things are perfect just the way they are. I have added some things to the menu some years, but for the most part, Thanksgiving will always be as follows:
Turkey
Stuffing
Gravy - my mom makes the best gravy in the world!
Mashed potatoes
Sweet potatoes - A couple of years ago I took a dinner plate to my boss at work since his family lives in Montana and he couldn’t go home for the holiday. He said my mom “made the best f@%*ing sweet potatoes he’s ever had”!
Green bean casserole
Brussel sprouts
Green Stuff
Cranberry sauce
Pickles
Olives
Carrot and celery sticks
Grandma Pearl’s 90-minute yeast rolls
And last but not least,
Big grandma Mary’s frozen cranberry salad

We called my great grandma Mary, Big Grandma, which seems odd to me now since she was the smallest of us all. Big Grandma was such a delightful woman, but according to my mom, she wasn’t much of a cook. She cooked everything at one temperature, high! This is the only recipe I have that is in her handwriting, and since none of it is cooked, it’s not burnt either. If I close my eyes, I can still hear her talking to me, in that voice that has the Polish lilt to it. I can see her thick beautiful hair braided and piled on her head like a crown. I can feel the sweet pats on my arm, see the delight in her eyes while stacking pickled beets and horseradish on a hard-boiled egg, and the pure love and joy on her face when meeting her first great, great, grandson!

Big Grandma and her entire immediate family immigrated to the United States from Marcyporęba, Poland in 1902, she was just three years old. Marcyporęba is a very small village, 17 miles outside of Kraków. I still have cousins who live there, and it is a truly beautiful place! Big grandma’s family settled in Grays Harbor Washington, right smack in the middle of old-growth timber country, in the logging capital of the USA.

She met my great-grandpa Frank at the Polish Hall in Aberdeen, they were later married, raised three children, became US citizens, and lived the rest of their lives here in this little area of Washington. I now live in the same small town, three streets away from where they first lived when they were just married.

I love with my whole heart that I am her granddaughter. I am honored to be making this recipe every year knowing that she did the same thing. There is no greater treasure in my recipe box than this piece of paper. I’ve said it before, but it is still so true, my life’s history is in this box. The people that make up my family, and used to sit around the tables have changed as the years have passed, but we are still connected by the blood that flows through our hearts.

I have so much to be thankful for this Thanksgiving. Even though I will not be able to spend this year with all of my family due to our current situation. I will be, in my mind, with Big Grandma and Grandpa, Grandma Pearl & Papa Joe, my folks, and all of my children. The food that I will be serving is all pieces of my family history, one recipe at a time.
I wish all of you a blessed holiday.

To purchase any of the pieces shown, please visit The Pottery Avenue by Pangaea website at www.potteryavenue.com. Use the search button and type in the pattern name or shape and it will bring up all of the pieces available. Can’t find what you are looking for? Just send a message and Twila and her team will be happy to help you. Use discount code Twila or PAF for your 20% discount.

From my heart or yours, Smacznego!

Big Grandma Mary’s Frozen Cranberry Salad

I can crushed pineapple
1 lb mini marshmallows
1 lb fresh cranberries chopped fine
1 cup sugar
2 cups heavy whipping cream beaten until thick

Mix pineapple and marshmallows together, cover, and place in refrigerator for one hour
Place fresh cranberries in the food processor and chop fine. Mix with sugar, and cover with plastic wrap, and place in refrigerator for one hour.

When your hour is up, place both mixtures in a large bowl and stir till combined.
On high-speed beat whipping cream till thick, and fold into your cranberry mixture.
Place in two 9x9 pans, or as I have done, I have dished up into individual small scallop bowls. The pottery will also help keep your salad cold, and not a runny mess next to your hot food on your plate. Cover with Saran Wrap and place in the freezer. This a great time saver and can be done days ahead of all your other Thanksgiving meal prep.
It is light and sweet/tart.
My husband loves this in the summer as a replacement for ice cream!

Posted By Twila Abrams

Kim’s Deep Dish Pumpkin Crisp

May 16, 2021 11:46:14 PM

Courtesy of Pottery Avenue where we believe the kitchen is the heart of the home and your table serves more than food. To purchase pieces seen here, visit www.PotteryAvenue.com or call 360-627-7489 for assistance. One of our helpful stylists will take the time to help you find and select your next dish.

It’s dark, and the road continues to wind in front of us, it seems like we have been driving forever. My dad tells us that Smokey the bear lives in the woods we are passing through, and we should keep our eyes peeled to spot him. My brother and I stare into darkness whizzing past us, searching for a bear with blue pants and a forest ranger hat on in vain.

Orange, yellow, red, and brown leaves are clinging to the trees and scattered on the ground. I’m so happy to be going to grandmas house for Thanksgiving. Her house always had a very distinctive scent. Living at the beach, there was just the way the ocean air mixed with delicious smells of her kitchen would waft up at you when you walked in the door. Some of my most precious memories are in that little house.

At night we would be in sleeping bags on the floor in the living room, but the kitchen was open to where we played. When I was supposed to be sleeping, I could watch my parents and grandparents sitting around the table playing cards. My dad and grandma were both so highly competitive, my mom and grandpa just so relaxed and easygoing. I remember one night it was just my mom and grandma sitting at the table, it was very late, and I should have been asleep, but I was wide awake enjoying hearing the two of them talking. Grandma Pearl was telling a story about when she and her sisters were placed in an orphanage during the depression. She explained that their mom couldn’t afford to feed and take care of them at the time. One of the rules at the orphanage was that the girls all had to wear bloomers. What’s a bloomer I thought? Grandma didn’t want to wear hers, so she flushed them down the toilet! When the matron asked where her bloomers were the next day, she told the matron she couldn’t find them, someone must have taken them.

She was given another pair, which she again flushed down the toilet, backing it up to overflowing! She and my mom were laughing so hard, they never even heard me laughing too! Ahhhh this little apple didn’t fall far from the tree, how many trips to the bathroom did I take to flush liver down the toilet that was hidden in my napkin? If grandma could flush things down the toilet, it must be ok! I felt so vindicated. The best part of this evening was watching the two women I loved most in the whole world sitting there together. In the warmth of that tiny kitchen, just the two of them, a precious memory is frozen in time forever for me. That’s what Thanksgiving is about really isn’t it? Giving thanks for what we have? Our homes and the people we have in them? I am so thankful for the time I had with my grandparents, I’m even more grateful for getting to spend and share so many wonderful holidays with my family.

I know now that my dad was a total liar, and that Smokey the Bear did not live in the woods on the way to grandmas house. However, years later, as I would drive to the beach with my own children, I would tell them to look for Smokey the Bear in the woods as we drove, giving me some lovely quiet time during the drive! Wink wink!

This year’s Thanksgiving celebration will be different for so many of us I am sure. I will still be making some of our traditional foods like always, but, I do like to change things up a little bit every year. I experimented with a few different things I enjoy baking, and I love the way this week's recipe ended up. I hope you do too! The holidays get super busy, and working retail makes it even more so for me. This recipe is a time-saver, delicious, and without all the fuss of rolling out dough!
It is being served in this 10 inch handled baker in Butterfly Merrymaking, that is deep enough to hold all of this happiness perfectly! Add a matching pie bird, and your Thanksgiving dessert is perfect! The Pie Bird is regularly $45.99 and on sale 20% off for $36.99. There are only 5 eaches of this special 10-inch baker left in stock, and tomorrow 11/8/20 Twila will be posting a pre-WAREHOUSE SUPER SHOW sale price for this piece! It is a perfect gift-giving idea, with gift wrapping services available if you want to send it to someone special.

To purchase any of the pieces shown, please visit The Pottery Avenue by Pangaea website at www.potteryavenue.com. Use the search button and type in the pattern name or shape and it will bring up all of the pieces available. Can’t find what you are looking for? Just send a message and Twila and her team will be happy to help you. Use discount code Twila or PAF for your 20% discount.

From my heart to yours, Smacznego!

Kim’s Deep Dish Pumpkin Crisp

Crust
2 1/2 cups gingerbread cookie crumbs
3 tablespoons melted butter

Filling
One small can of pumpkin purée
3 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
2/3 cup heavy cream
1 1/2 teaspoons pumpkin spice
1 teaspoon allspice
1 1/2 teaspoons vanilla
1/2 teaspoon salt

Topping
1 cup rolled oats
1 cup pecans chopped coarsely
1/2 cup pumpkin seeds
1/2 cup flour
1/2 cup unsweetened coconut
1/4 nutmeg
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup +2 tablespoons of vegetable oil
1/3 cup real maple syrup

Crush gingersnaps and combine with melted butter. Pat crumb mixture into and up the sides of a 10-inch baker. Blind bake in the oven for seven minutes. Remove from oven. Place pie bird into the center of the dish.

Mix together filling ingredients and then pour into prepared dish.
Mix together topping ingredients and place on top of filling.
Bake at 350 for 45-50 minutes or until a knife comes out clean.
This is fall happiness all rolled into one dish. Serve with vanilla ice cream or whip cream.

Posted By Twila Abrams

Tempting Bon Appetit

May 15, 2021 12:15:57 AM

Bon appetit.

Visit: www.potteryavenue.com

Posted By Twila Abrams

A New Day A New Hope

May 15, 2021 12:06:21 AM

Even the darkest night will end, and the sun will rise.

Visit: www.potteryavenue.com

Posted By Twila Abrams

Morning Breath

May 14, 2021 12:20:16 AM

Good morning everyone.

Visit: www.potteryavenue.com

Posted By Twila Abrams

Fall Into Autumn Memories

May 14, 2021 12:13:25 AM

The Autumn atmosphere will come to you soon.

Visit: www.potteryavenue.com

Posted By Twila Abrams

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