We’ve gotten a good bit of snow out here at the Clay Coyote in the past few weeks. That’s meant plenty of plowing for Morgan, and lots of shoveling and sweeping for me. It has also brought out the beauty of our window displays. We have some amazing glass
Artist Profiles: Yardbirds
Something I love about Clay Coyote is the variety of art and fine craft products we feature here. Beyond beautiful pottery from the likes of Matthew Patton and our own amazing flameware, there is jewelry, wooden utensils, food products, and so much more.
Whooops … Now what?!?!
Ever have one of those days? You know where you're going through the motions. You're doing your thing. And then your auto-pilot takes you on a little detour? I have ... Our No-Knead Bread Baker is one of our most popular pots. The lid has the perfect
Artist Profiles: Matthew Patton
I am new to the Gallery team, and to the world of pottery in general. I have been spending some time exploring the gallery and reading about artists to gain a better understanding of them, their artwork, and the techniques they use to create it. It is
Travel Tray Goes to the Galapagos!
The Clay Coyote Travel Tray (the mug had to stay at home) was back at it again on it’s next adventure to Ecuador and the Galapagos Islands! I had the amazing opportunity to take a tropical biology course through the University of Southern Mississippi over
Al Pastor at the Super Birthday Bowl
It’s almost time for Morgan’s annual Super Birthday Bowl party. Not being much of a football guy myself, I am getting excited for the food. Normally, Morgan serves green chicken, beans, rice, fixin's, and a nacho bar to kick the night off. This year,
A Tasty Alternative to Hollandaise
Morgan made a confession to me today. She doesn’t like hollandaise sauce. As somebody who could eat Eggs Benedict everyday of the week, I was taken aback. Who could resist the joy that is a rich, citrusy hollandaise? It was reassuring to know that she
Resolution: Cook all the NY Times’ Cooking 20 Best Stews
I'm not much of a resolution maker, but this is one I've set for myself: cook all twenty of the NY Times Best Soups and Stews. I plan to use my Clay Coyote Flameware Dutch Oven. While my number one fave, Split Pea is included, some of my favorites are
Tagine Night: Moroccan Chicken with Olives & Preserved Lemons
When we visited Morocco we took a cooking class at a little spot in the Atlas Mountains. The thing that struck me the most about Moroccan cooking was just how fresh everything tasted. We learned to make a chicken tagine, a health salad, and then later ate
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