pottery

Ok ok I know it's summer...but around here the temperature was cool for 2 whole days while it rained and rained and it triggered my need for soup.  This one has shrimp so I say it's a summer soup!  Plus I needed to introduce you to our His and Hers Soup Mugs and official soup weather IS just around the corner.  We have several pairs of soup mugs online with one mug slightly smaller than the other.  We would never presume to tell you which of you can use the larger bowl...no judgement here...but they do make an adorable pair.  Check them out! 

You can find the recipe for the shrimp and corn chowder here: https://www.wellplated.com/shrimp-corn-chowder/

I love the ease of use with our mixing bowls...the handle and spout make pouring any mixture a breeze.  And ya'll know I love our classic white collection with all my heart!

It is so much easier to eat healthy in the summer when veggies and fruits are fresh, available, and cheap!  I've consumed quite a few salads this summer, but none quite as exciting as this peach, blue cheese, and walnut salad!  Peaches are my favorite summer treat, and while nothing beats a peach cobbler, I am thrilled to have found this salad recipe from Woman's Day Magazine. 

INGREDIENTS:

3 tbsp. olive oil 

2 tbsp. red wine vinegar 

1 tsp. black pepper

1/4 tsp. salt

4 peaches, cut into 1/2-inch wedges

1/3 walnuts, crushed (toasted optional)

3 oz. crumbled blue cheese

 DIRECTIONS:

1. In your Alewine Pottery mini mixer bowl, whisk together olive oil, sherry vinegar, black pepper, and salt. 
2. Combine peaches, walnuts, and crumbled blue cheese.  Pour dressing over salad and toss.  Serves nicely in our Alewine Pottery Pasta Bowl!

See the original recipe here: https://www.womansday.com/food-recipes/food-drinks/a22476568/peach-blue-cheese-and-walnut-salad-recipe/ 

It's finally feeling like summer here as the temperatures are rising to the mid-80s as the sun is shining brightly in the sky.  With all the summer feels, Brandon has discovered the color of summer and it's TEAL!   Now paired with our beachy blue, it's a summer color combo that can't be beat!  Doesn't it just make you want to head out to your nearest body of water, hop on a boat and leave your cares on the land??  Douglas Lake, here I come!  You can find several products in this new color scheme online.  Happy Summering!

Our newest product is this delightful berry bowl, for washing those fresh summer berries.  The little holes at the bottom of the base allow for the water to flow through to wash each berry thoroughly.  You can find a nice selection of these on our online store, AlewinePottery.net. 

A favorite breakfast at our house is Strawberry Shortcake.  The kids always request it for special occasions.  If you would like to make this yourself, you can find the Bisquick Shortcake recipe below.  Cut about a pint of strawberries into bite-size pieces and pour a half a cup of sugar over them.  Refrigerate overnight before you make your biscuits in the morning.  This gives the strawberries that delicious, sweet syrup to soak into the biscuits.  Don't forget to top it off with Cool Whip...it's the best part! 

You can find a video of berry bowl in action for our Strawberry Shortcake recipe by clicking this link https://youtu.be/_uRVuaPsj3Y. 

Enjoy!
Lynn

Bisquick Shortcake Biscuits Recipe

• Prep time: 10 minutes
• Cook time: 10 minutes
• Yield: Makes 6 biscuits

INGREDIENTS

• 2 1/3 cups Bisquick baking mix
• 3 tablespoons butter, melted
• 1/2 cup milk 
• 3 tablespoons sugar

1 Heat oven to 425°F.

2 Make the dough: Whisk together the baking mix and sugar in a mixing bowl. Stir in the milk and melted butter just until a soft dough comes together. Don't over-mix!

3 Portion out dough and place on cookie sheet: Grease a cookie sheet with butter. Divide the dough into roughly 6 equal portions and drop them on the cookie sheet.

4 Bake: Bake at 425°F for 10 to 12 minutes or until golden brown. Cool for 5 minutes on a rack.

5 Serve: Slice horizontally with a bread knife to serve with berries for shortcake.