IT AIN'T ALL IT'S CRACKED UP TO BE

OK, click on this picture, cover up the snow fence in the foreground and tell me where this is!

Nope....it's Lake Michigan at Evanston IL, last weekend (Aug 2-3) The water was turquoise, the weather 80 deg with a nice breeze. Couldn't have been better, and people paid us money for being there!

Tom was, of course, working (above) while Betsy helped, (below).

This one was kind of like art shows should be. Interested patrons, a beautiful setting, good music...way to go Evanston!

But, we thought you might like to have a peek at what goes into one of these shows from the artists viewpoint....

A PEEK BEHIND THE SCENES

This year at Edina, our friends Don and Paul came ahead of time and helped us set up....and then, after inviting us to stay at their house and treating us like royalty, came and helped us tear down. It was an education for them....to say nothing of being way above and beyond the call. Here's a bit of what they saw....'course it was raining there.

Here's a bit of the setup at Evanston.

At Evanston we set up the tent Friday night and schlepped the boxes of pots, display and tents across about a block of rough grass. Total of over 20 trips each with two-wheelers. Starting at about 5:30, it was dark before we got the tents up, and display racks assembled. Then we crashed. Next morning at 6 am the scene we were greeted by was the above...a booth, 40 boxes of pots and all the extra stuff. An hour and a half later we looked like this....ready to start unloading pots.

Almost done! The last load of empties is about to be schlepped back to the trailer over that same block of grass.

Set up and ready to go at 3-1/2 hours (not counting the 3 hours the night before)....pretty good for us with a double booth.

After the show it typically takes us about 3-1/2 hours again to pack it all up, tear down the tents and schlepp it back to the trailer. It's much lighter if everyone who comes by buys a pot or two and helps with the schlepping.

We're not complaining, understand, and very grateful to be able to do this for a living and for you. Great customers who enjoy and use the work, and come back with their stories are what make it all worth it.

Thanks to ALL of You!

THE 6th ANNUAL SUMMER PICNIC

An annual event at Clay Coyote has become the summer picnic and Art Show. We invite 4 or 5 guest artists and our customers to a casual 'out on the lawn' good time.

This year Madam Lorna (Lorna Meyer and husband Steve) were peddling potions and lotions for your body. Jennifer Ionta had her beautiful hand made (by her) glass beads

Claire Swanson from granite Falls brought her marvelous handwoven baskets...

and Rob Glieden, who is just starting out doing large format Black and White photography. Intriguing pictures of familiar subjects seen through Rob's eyes and processed like old time pictures...quality you just don't get anymore.

Steve, who is allowed a small corner of Madam Lorna's booth, has discovered a most unique idea, mirrors and picture frames on which you can write nifty sayings which are poermanent until you wipe them off with a special stuff....Then write again. Most fun!

This time of the year, the prairie restoration is just starting to peak....yellows, blues, purples amid the waving grasses. Things change when you're out there....the hustle and bustle just evaporates. Hi Mary!

Chuck Goranowski was a first timer....with his wonderful blown glass. First time we've had a glass blower. His goblets and mugs were a big hit. Bet he brings more next time!

Claire and Steve and Lorna catch up! The picnic was a bit quiet this year with the economy, gas prices and just about every highway coming to Hutch and the Gallery torn up. If you're planning a trip to the Clay coyote, please check the 'Directions' section of the website for the latest update.

4th OF JULY WITH A BANG AND A BUMP

4th OF JULY...The Way it Used To Be!

Every 4th of July, friends Bob & Betty Hermann put on a classic traditional 4th Farm picnic. Let it be known, that no one....NO ONE...has ever left here hungry. Not only do you get lunch/dinner, but 4 hours later, you are going to have to eat lunch again! What could be prettier. This year Bob even lucked out on the weather....80 deg and sunny

And after lunch/dinner, you need dessert....even though you've had 5 kinds of chocolate and pie with lunch/dinner! So Bob and Betty team up to dish out strawberry sundaes! Amazing that such a lovely woman as Betty should have teamed up with as ornery a cuss as Bob! Betty looks especially happy as she had retired the day before this!

HERE'S THE BANG!

The big tradition every year is that Bob gets to shoot off his big........cannon. Made in Tennesee the cannon is the real thing. Instead of cannon balls, Bob just loads 'er with grass, tamps it down, adds powder and with a mighty whump....feeds the cows. Next for the tradition is the ride out into the pasture along the North Fork of the Crow River where next year's hamburger is grazing. The handmade wagon is pulled by the world's oldest working (other than Bob) Jeep. As of today, if this was taken, you wouldn't see the wagon as the corn would be 10 feet high!Now if you were a cow...isn't this where you'd want to spend your days? That's why they're called Hermann's Happy Herefords.

Blow this shot up, and you'll Chuck Roast and Ham Burger wandering out there.

Tttttthaaat;s All Fffffolkkkks!

SHOW TIME

Higland Park Art Fest

Our second show this year was Highland Park in St Paul. What was a good smaller show in past years has now had the addition of almost as many commercial booths as artist booths. One customer described this as making it feel like going to the State Fair rather than an art fair. Entertainment rather than an art fair. We're seeing this at more and more fairs and when it happens, sales for artists go down.

I finally caught Betsy loafing!
Like so many shows this year, Highland had it's shot of weather. About 5:30 on Saturday the skies opened up and scared the customers away. 15 minutes later...blue skies.

Ahhh, well.

Evanston (IL), Frankfort (IL) and Hutchinson to go. Lots of pots to make.

WAY TO GO, PAULA

We were very proud of our friend Paula Wolfert for her accomplishment. She has been a source of inspiration (and challenge) to us in developing pots that work with the exactness of the recipes she researches and writes about. If you haven't read any of her wonderful books, try ''Couscous and Other Good Food from Morocco' or 'The Cooking of SW France'. They are as much histories and travelogues as cookbooks.
Sun Jun 8, 10:53 PM ET

Chef Jacques Pepin, left, congratulates Paula Wolfert, author of 'Couscous and Other Good Food from Morocco,' for being entered into the Cookbook Hall of Fame at the 2008 James Beard Foundation Awards, Sunday, June 8, 2008 at Avery Fisher Hall at Lincoln Center in New York. The awards recognize culinary professionals for excellence and achievement in their field.(AP Photo/Diane Bondareff)

(Story by AP)

I LOVE A PARADE!

We've had geese on the pond ever since the ponds were put in by Fish & Wildlife as part of the Wildlife Refuge Program, funded by Ducks Unlimited. Normally geese pick out a site as first yearlings, defend it for a year, and then come back the next year to nest. The year we seem to have 2 pair, one on the north pond, one on the south. On May 20th, a pair seemed to be nesting on the dike between the ponds.
Then on May 23rd we spotted the first goslings....first in the water then on the dike.

Then today, June 3rd, what should appear but a full bore goose parade. Once the goslings are born, the adults lose their flight feathers and are earthbound. Guess like all parents they might sometimes like to get away, but nature won't allow it. Now the danger starts. Snapping turtles, fox and coyote, raccoons, hawks and eagles....all looking for these tasty morsels. We count every time we see them to see how they're doing.

Note how much these little beggars have grown just in a couple of weeks. Soon they'll start to molt into their juvenile plummage. The parents have to walk them everywhere. From the ponds to the main lake a thousand feet away. Those little feet get a lot of exercise.

CUSTOM TABLEWARE

2008 ASID SHOWCASE HOME

"Features" Clay Coyote Custom Tableware

We were really flattered a few months ago, when Sara Goodrich of Gabbert's Design in the Galleria in Edina, MN, approached us about making a custom set of casual dining tableware for the 2008 ASID Showcase Home. We really didn't realize what a 'big deal' this was. Click on the top headline for a link to the Star-Tribune's coverage and professional photos of this beautiful home.

Betsy and Sarah viewing the table in the Great Room

Sarah is a designer for Gabbert's (sgoodrich@gabberts.com) and one of the 3 women who worked to design this casual, easy living room. We had the chance to tour the home last week at the 'resources' night. It was quite an experience! For those who don't know, we do many sets of tableware each year for customers looking for the unique for their table settings. We have 2 basic styles-European and Asian, and, as we did for the Showcase Home, also do completely custom work. Right now Tom just finished a set of custom plates with an off-center foot and a cantilevered rim where the glaze design will go. It should make for a spectacular presentation of food. Visit the Clay Coyote website for more information on custom tableware. From there you can cruise for various items. Many sets are done for wedding registries.

THREE WEEKS

Three weeks ago Morgan (Betsy's daughter) took this picture. April 26th.
Ten days later, May 6th, The colorful birds, who usually arrive about mid-May started showing up. Cardinal pair at the feeder, (not bare trees behind them)

And a bunch of gold finches and several Baltimore Orioles

And the lst few years we haven't had any Yellow-headed blackbirds....but this year, a whole bunch. Note that by their arrival, the crabapple was getting leaves.

And the geese were on their nests by May 10th.

Bluejays are here all year, but note that the crabapple has now got blooms...3 weeks from teh last snowfall. Everything's happen at the same time this year...leaves, blooms, tulips, lilacs, fruit trees blossoming. Nature wants the year back from the winter trolls!

And just this morning, I saw the first goslings swimming in the pond! Picture shortly.

IT'S OFFICIAL

This was the lake this morning....a small remnant of ice on the western shore. Sharp eyes will pick out a robin sitting on the post. On the right is the lake at 2:30 pm.....wide open! Believe it or not, for those of us who live 'up north' this is one of the bigger days of the year. I kow...'get a life'.

So Betsy 'chalks up another one' ....a new record since we moved here in 1994. Latest ice-out ever. No wonder we're crabby.

But the gallery's progressing nicely, the new web site is progressing but a huger job than we thought (huger is a word, trust me-I used to win at Scrabble all the time) the kiln is firing and Betsy just left to get a bunch of the food for the opoen house next weekend. Life is Good!

Well I'll Be Darned

COYOTES ARE TRAINABLE....sort of....

So here we are on Monday starting the process of learning to put photos and copy on the all new Clay Coyote website which is scheduled to go 'live' on April 25th. Above is, l to r, Michele, Betsy, Steven Palmer (designer extraorinaire) and the ever patient Luann Drazkowski who keeps us all moving mostly forward. (Herding coyotes is a lot like herding cats).

Added into this picture on the left is the shy one, Deanna Schwint who does all the programming magic and pulls us out when we, regularly, get stuck.

Vivid Image has been our webmaster since we started online in about '97 or '98. Very patient and talented people they are!!

APRIL FOOL!

I guess it happens 'most every year. The late spring snow storms...but this is our second 6 incher in a week. Above is the front walk about noon yesterday (Mar. 31). Only a couple of inches down.

And ever year the 2 geese who have owned our pond the last 4 or 5 years show up just in time to get dumped on. At least this year the pond was open water for their comfort.They were joined by a few ducks, too. This is one of the few pieces of open water around this year.

We seem to measure the seasons more by what's happening than by temperature out here. I suppose a philosopher would mumble something about the theater of seasons...I'll just mumble, thank you.
For the locals and Twin Cities readers, the Hutchinson Theatre Company is doing their production of Agatha Christie's "The Mousetrap" this weekend (April 3-4-5 and next, April 10-11-12. Tickets are available on-line now at http://www.hutchtheatre.org/.

THE GREAT 2008 MUG VOTE!

THE GREAT MUG VOTE-OFF

Since it is the season of voting, we're joining the crowd. Always before, we just kind of came up with new shape ideas, made a bunch and tried to sell them. This year, thanks to the wonders of blogs, you get to pick instead of us!

Below are 2 photos, one of the current basic 4 shapes we make, and below are 4 new ones. They are shown 'naked'...without glaze so the glaze won't affect your vote. Choose you favorites and then click on 'Comments' link at the bottom. You'll be able to see how others have voted,too.

Just write the numbers in order (favorite first)....you can include current mugs too.

--------1 ---------------- 2-----------3--------------- 4 -----------
The four current mugs are 'flare', 'bulb', 'traditional', 'straight',

----------------5------------------ 6----------------- 7--------------- 8------------

The new mugs are variations on the themes. 5 starts with a small bottom and flares into an outwardly curved shape. 6 is similar but starts small but flares dramatically all the way up with a slight curve. 7 is for tha 'artsy' crowd. I throw a basic mug, then use a rib to impress a coiled look. The last migh be called a 'barrel' shape. Small foot, then pushed out to a gently curved barrel shaped top.
Your turn......vote on!. If you have any specific comments, we'd love to hear them too.

HAPPY NEW YEAR.....THE BIG DAY!

So now comes the big day! Timing it backwards from finish, you separate the pork, pork skin, and remove the herbs from the meat/bean ragout.

The Duck is freed from baggie bondage (right) and the layering begins. First a layer of pig skin in the bottom to keep the dish from sticking.
Then a layer of beans,

Then some pork, the duck, more beans and so on. The Toulouse sausage goes on top. And it all goes into the oven. In this cse Betsy started it at our house, then about 1/2 way through we transported it to the final party at the Fahey's gorgeous prairie style home in Hutchinson.

So here it is! The crowning glory. Just add wine, some fresh french bread, a great salad and wonderful company! Paula's recipe will feed 8 to 14 depending on the appetizers, in this case italian sausage and hard cheeses....and for dessert shirleys famous mudslide cheese cake. Oh man is this living. We give our thanks to Jeff and Candace Woods who brought the salad and wine, Jim and Linda Fahey for hosting, Tom and Shirley Smith for the bread and mudslide...and especially to Paula for all the work she did in finding this classic recipe. This is truly entertaining at it's best.

Oh yeah, everyone was so enthralled with the meal that no one took a picture of everyone sitting down and enjoing!

Is it worth it all? An unqualified yes! There is no better way to enjoy the company of friends!

And since no one got a picture of everyone, guess thisone of Maggie will have to do!

HAPPY NEW YEAR CASSOULET- DAY 3

Now the action starts! The duck has marinated overnight, the pork is ready, beans at hand, vegetables cleaned, start early.

First we sealed the marinated duck into vacuum pouches. Last year we tried to make do with zip closure bags, but the vacuum sealer was the secret.

The duck pouches are then cooked at 180 degF for 6 hours.

Then the rest of the pork gets cut into cubes, veggies chopped...beans are washed and set to soak overnight.

And perhaps the most interesting part of this whole caper, and the reason for being really good friends with a great butcher, you need a piece of pig skin...hair attached is optional, and the NON option is really preferred if available.

But since the butcher in Gaylord only had fresh pork, we got to scald and scrape off the hair, and singe the last little bit, then roll the skin into tight rolls, much easier said than done.

All this goes into the pot, with herbs, to make a pork ragout. It cooks awhile while the duck is in hot water.

The ragout is placed to cook for several hours. This is really a great picture!

Now the beans and meat ragout are brought together and

simmered for seeral hours. Then chill it down for overnight...easy to do on the porch here in Minnesota winters! This reduces thee sauce and blends the flavors.

HAPPY NEW YEAR...CASSOULET DAY 2

The second day (Thursday) is a light schedule. The process is to imitate duck confit. A confit is an old method of storing meats by rendering out fat and storing the meat covered with fat. In this case, we are not using fat, but the cooking method known as sous vide to tenderize the duck meat. After cutting up the duck (this was about the only part where we purchased an ingredient), it is placed overnight in a bag with herbs. Paula Wolfert gives full instructions in her book "The Cooking of SW France". The beauty of this is that it takes 2 days instead of weeks.

The result was excellent. The duck meat becomes silky smooth instead of stringy. Betsy did cheat the instructions a bit. The recipe calls for using just the legs, but she used pretty much the whole thing.

HOW TO CELEBRATE THE NEW YEAR....THE RIGHT WAY!

It's going to be a tradition. Cassoulet at New Years'. This traditional dish of SW France, specifically the Toulouse region was researched and included in Paula Wolfert's famous book, The Cooking of SW France . This is far more than a cookbook...it's an introduction to a culture through it's cooking. For those who are starting to look at green eating and being a locavore, you can do a cassoulet pretty much locally (if you've got a good butcher who processes home raised animals). Take a look at, http://www.localharvest.org/ to find farms and farmers near you.

Tom starting the process slicing pork from Katy and Peter Hemberger's CSA farm to make Toulouse style sausage.

Paula's book not only gives the basic recipe, but recipes for all the somewhat specialized ingredients like Toulouse sausage and duck confit.

Betsy finished off the additional ingredients ( the wine was for the sausage, not her!). Unfortunately we don't have a picture of the two of us working the Kitchenaid to grind and stuff the sausage.

Have to say the result not only looked good, but tasted fabulous. While Paula lists some shortcuts and substitutions, we did it her way all the way this time, and the result was heaven!
So once the sausages are made, the first day is done.
As you'll see later, we got into all this a few years ago when Paula approached us to make a cassole (which is the pot in which you finish the cassoulet which was similar to one she got in France some 20 years ago for the first edition of her book. In 2 years we've sold over 80 of these beautiful bowls.

BETSY'S A GRANDMA!!!!!

No, that's not Betsy in the picture, it's Michelle, and Josh, and John Phoenix Jindrich....boy is he pink!!...as of about hours after he was born on Tuesday Nov. 13th. A little early but he's making up for his grandma. 6 lbs, 7 oz. 19-1/2". Welcome to the world little guy!

BURN BABY BURN....or...>YOUR TAX DOLLARS AT WORK!

This photo is from the big prairie burn in 2003. Over the years, I've been able to burn the Prairie as necessary to keep it in shape...promote prairie grasses, kill trees and weeds. It would take me 2 or 3 hours alone with my weed burner and the right wind to knock down the whole 30 acres. It's safe since it's bordered by lake, plowed field and road.

Then, 2 years ago, the US Fish and Wildlife Service decided it was no longer safe for us to burn it. Had to get a plan done by them, and they had to burn it. Now, they have millions of acres under management...and not unlimited manpower. And to burn this field requires a south or southwest wind....you don't just schedule a crew for Thursday and expect the wind to go along.

But in their wisdom, they never got it burned last year. Now we're having a serious problem with trees and prickly ash undergrowth wrecking about half the restoration. So instead of spring which is the best time to burn, they decide on fall...today to be exact. Proper wind, and they show up with 5 guys, a Bobcat, a cross country water vehicle, a 4-wheeler and this 'swamp buggy'...oh yeah, 2 trucks and an SUV.


Wow!





So they work from 10 til 1 and get about 2 acres torched. Lunch break. Then they got to it. This is better. And they torched the big slash pile that has accumulated over the last few years. So the cats won't have anywhere to hunt for chipmunks and rabbits anymore.
Don't get me wrong, we appreciate the help...but 5 guys and all that equipment?

WEEKENDS IN THE COUNTRY

This year, we are working with Bonnie Mohr Studio and The Hog Shed to bring you 3 weekends of fun, fine art, fine craft and antiques and collectibles. The first weekend, October 26-28, overlaps with our Gallery Fall Open House. The we skip a weekend for deer opening and have two more.

Click here (weekend%20day.pdf ) for teh Weekend Brochure .pdf.

BONNIE MOHR STUDIO
“Painting the sights of Rural America”

A visit to the Bonnie Mohr Studio is a bit
different than one to other fine art galleries. Here you will also find one of Bonnie’s favorite art
subjects, the dairy cow. Visitors will see the black and white Holsteins lining the drive way to the
studio in rural Glencoe, MN.

Inside Bonnie’s cottage showroom, open to the public M-F from 9-5, you will find a charming
display of artist originals, art prints, gilclee’s, note cards and giftware.

Each oil painting represents hours of exacting research and meticulous planning that comes
together when she begins each new piece. Her subject matter ranges from cows to goats and
everything else in between! Mohr blends realism with an innate sense of color and design, making each original a classic work of art.

Bonnie Mohr Studio
10454 160th Street
Glencoe, MN 55336
http://www.bonniemohr.com/

THE HOG SHED
Nestled among the corn fields of rural
Minnesota on a “Turn–of-the-Century” farm, you’ll discover The Hog Shed.
Here you will find everything you
desire to fit your style.

Add personality, warmth and comfort to your home and garden, with our one of a kind, time worn treasurers.

The Hog Shed is surrounded by
Gardens. Everyone enjoys the Hosta path that winds through the corn crib. Along the trail you’ll also visit the Wren Cottage. This charming
cottage is filled with lots of old and new! The variety includes furniture, country comforts and vintage décor….. You are sure to add a touch of charm to your home with treasures from
The Hog Shed!

Fabulous Finds - Unique Gifts - Great Prices - Fun Old Stuff

The Hog Shed
19556 Babcock Ave.
Lester Prairie MN 55354
Phone: 320-395-2043 0r 612-965-0889

Hope to see you out for the Open House, or for a Weekend in the Country!

SAVORY FALL STEW

Our favorite farmers, Katy and Peter Hemberger (and little Waldo) publish their farm news everyweek for those who have memberships in their CSA farm. http://www.augustearth.com/

Last week they published SAVORY FALL STEW capitalizing on the fabulous fall veggies now in. This one is FANTASTIC!

2 TBsp olive Oil
12 oz. spicy Italian Sausage
1-1/2 c chopped onion
1-1/2 c crushed tomatoes
3 c Chicken stock
fresh or dried herbs (rosemary, oregano and/or thyme)
2-1/2 lb butternut squash peeled and cubed
3 carrots cut into 1/2" pieces
3 parsnips cut into 1/2" pieces
12 brussel sprouts trimmed and halved
2 tsp salt (or to taste.

Heat oil in sauce pan, add sausage and cook 'til browned. Remove from saucepan. Pour off all but 2 tbsp of fat, raise heat to medium high.
Add onions, cook 5 minutes, then add tomatoes, stock and herbs. Lower heat to medium and simmer until thickened, about 20 minutes.
Add sausage, squash, carrots, parsnips and simmer about 10 minutes. Add sprouts (yes, ya gotta put the sprouts in) and cook, covered, about 10 more minutes.
Remove cover, cook and stir occasionally until liquid thickens...maybe 15 more minutes. Season to taste with salt and pepper. A bit of garlic bread and wine and you're in heaven. Trust me! There is a savory sweetness to this stew that is fabulous.