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 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.
I canned for the first time when I was 24 years old with my grandma Pearl, we made blackberry jam that day. She had been doing it forever, but for me, it was all brand new. Sterilizing jars, seals, lids, and a water bath, I had no idea what it all was. I thought I would have years to learn and do these things with her, little did I know, she would be gone three years later. There was so much more I wanted to learn from her. I am grateful for the time we had, but selfishly I wanted more. Sometimes when I’m sitting for hours peeling apples or juicing berries to make applesauce or jam, my mind wanders to all the little things that she and I would talk about and do together. Some of them are completely mundane, but it’s all part of my loving memory of her. We would talk about our soap operas. She and my mom watched them, hence so did I, Another World, As the World Turns, and The Guiding Light. We would have fun chatting about this storyline, or that person outfit. Movies, music, family gossip and playing rummy. Grandma Pearl was a killer card player. I only own a handful of times. We had some of our best talks while playing cards. Shuffle, deal, she goes down without taking a card, 1. I have 79, lose in three hands! It was so fun doing anything with her! I hope I have carried on her legacy well. She fought her bouts with cancer so bravely and kept pushing forward. I haven’t had to deal with those kinds of challenges in my life, but we all have different struggles to endure in our lives. I have had mine, and have used her strength as my own many times!
As she did every fall, and I now do as well, I preserve and can my garden harvest. I use her jars, water bath, tongs, ricer, and juicer. I pick berries in the summer, but usually freeze them, or their juice and make jam or jelly when the weather has cooled off. These last couple of weeks I’ve been super busy getting done what I can. There are no words to describe how grateful I am that both of my grandmas taught me such great culinary skills. I wish they were around now to see the beautiful pottery I get to use to serve my food on. I know they would both love it.

Some of my favorite meals are some of the simplest to make. I love having breakfast for dinner, and today’s recipe is for french toast, with scrambled eggs and bacon, served with homemade red currant jelly. All of the pieces of pottery used to make and serve this meal are outstanding! Several pieces quite simply took my breath away when I unpacked them. (The mixing bowl) Dinner is being served mostly on the Champagne pattern, but there are also several others that make this dinner setting so wonderful. 16 inch Champagne pizza stone regularly $152.99 and on sale 20% off for $121.99. Champagne dinner plate regularly $75.99 and on sale 20% off for $59.99. Champagne large mixing bowl $229.99 and on sale for 20% off for $183.99. This bowl is so beyond fantastic! There are no words for how beautifully it was painted. Bellisima 9.75 inch serving bowl regularly $137.99 and on sale for 20%off for $109.99. And lastly, Color Me Love 14.72x5.27 baguette tray regularly $69.70 and on sale 20% off for $55.76. Such a versatile piece!
All of these pieces are available for purchase at the Pottery Avenue by Pangaea website at Use the search button and type in Champagne and it will bring up all of the pieces in this pattern. Use discount code Twila or PAF for your 20% discount. Any questions, please send Twila and her team a message, they will be so happy to help you.

From my heart to yours, Smacznego!

Kim’s French Toast

  • 7 eggs
  • 1 1/2 cups milk
  • Zest of one orange
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • I loaf brioche bread or Texas toast bread

Heat pan or griddle to medium-high heat. Mix first 5 ingredients together in a shallow dish. Dip sliced bread into mixture and place on heated griddle/pan. Cook several minutes and turn when golden in color. I heat the oven up to 170 and place finished french toast on pizza stone while the next batch is cooking. When all bread has been used, serve with warm syrup or jam/jelly. The orange zest makes this super tasty. I’ve used lemon zest also, both are delicious!

Scrambled Eggs

  • 8 eggs
  • 2 heaping spoonfuls of sour cream
  • 1/4 cup water
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons bacon grease
  • Salt and pepper to taste

Heat 2 tablespoons bacon grease to medium-high heat. Mix all the rest of the ingredients together and pour into a heated pan. Move around with silicone rubber scrapper til firm. Serve immediately!