Morgan and I continue our cooking saga with a super easy, versatile dish. We’re talking about frittatas. Frittatas are a great way to use up leftovers from last night’s dinner, or to make sure all your summer CSA veggies get put to use. You can put any
Even if it feels like a summer day today, we all know Fall is coming fast, and that means apple season! We have a few apple trees here at Clay Coyote, and this year we needed some help clearing them off. This past weekend we offered the opportunity for
Owner, CEO, and chef Morgan Baum whipped up a delicious saag paneer for lunch here at the Clay Coyote today. She has written about this recipe before as a part of a Friday night "take-in" meal she made when craving Indian food. The recipe is simple enough
You read that right. Bread can be made in a Clay Coyote Chicken Baker. Well, monkey bread, that is. Morgan did a little experiment this morning to see if there is a use for the Chicken Baker besides making delicious, juicy chicken. As it turns out, you
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
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.
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
Now, before you change your mind about us, both Morgan and I are not originally from Minnesota, so it’s not our fault we don’t call it hot dish. Because we don’t call it that, it got me wondering what the origin of hot dish is, considering Minnesota is