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.

Fall is truly upon us! I spent some time today looking at the trees around me in all their glorious fall colors of red, yellow, and gold. This time of year always inspires my creative side. I start looking at, and thinking up projects to get started on for Christmas, I purchase items I find on sale for my holiday baking, and I start making lots of lists!
I get excited to be in the kitchen baking, canning and making Sunday dinners. Saturday’s are usually our, eat whatever you want tonight, but Sunday’s are always family mealtime around the table kind of affairs. Setting the table with my pottery and then making a meal that I just don’t have the time to make the rest of the week. Slow-cooked soups, or stews, braised meats, or golabki. Something I know I can have as a leftover one night during the workweek. It’s almost soothing being in the kitchen by myself, music playing, taking my time, enjoying the process of it all. Then calling everyone to the table to enjoy what I’ve made. It’s my way of telling everyone how much I love them by giving of my time to make something delicious. When I’m experimenting and trying new things, it’s important to me that everyone be honest with what they think. I’ll make it the way the recipe says too but will tweak it to my own preferences if need be. As I sat here writing this, I had a couple of messages pop up, so I went over to facebook to answer really quick. There was a new posting on the marketplace that took my breath away. A woman was selling a complete set of my grandma Pearls' everyday dishes. It was like a small sign from heaven to me. I know that may sound odd, but I believe she communicates with me in different ways. Sitting here and writing about my love of family, food, and cooking, it’s as if she was letting me know she knows, even in heaven she knows. I truly miss her every day. This week's recipe is one I’ve been making for years. It’s my Sunday Roast Supper.

It is being prepared in and served on some truly beautiful pottery. The roast was cooked in this amazing Mod floral 14x9.25 handled baker regularly $151.00 and on sale for $119.99. I love the shape of this dish. The handles are curved beautifully. Also pictured are multiple pieces that are available for purchase. The Blue Harmony 12 inch oval platter is the perfect companion piece to Mod Floral. Regularly $78.72 and on sale for $62.98. This piece is so very pretty! The Color me Love Fish baker is such a darling piece. Regularly $107.99 and on sale for $85.99, along with the matching baguette plate 14.72x5.27 regularly $69.70 and on sale for $55.76. All of the pottery pictured is available for purchase at The Pottery Avenue by Pangaea website at www.potteryavenue.com. Use the search button and type in the pattern name and it will bring up all of the pieces available in that pattern. 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 Herbed Bottom Round Roast

  • 3-4 lb Bottom round roast
  • 1/3 cup olive oil
  • 6 cloves of garlic chopped fine
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon rosemary
  • 1 teaspoon thyme

Set roast out, and let come to room temperature. About an hour. Mix olive oil, garlic, salt, pepper, thyme, and rosemary all together and rub all over the roast.
Place roast into a shallow baker and put into a cold oven and bring heat up to 350 degrees. Roast for approximately 1 1/2 hours or until a meat thermometer reads 130 for rare, 140 for medium, or 150 for well done. Remove roast from the oven and let it rest for 20 minutes before slicing to let the juices be absorbed back into the meat. I tent with foil to keep it warm. Slice thinly and pour pan juices back over the sliced meat. I serve this with garlic baby red potato’s, sweet roasted parsnips and carrots, and a tossed salad. The perfect Sunday dinner!