Welcome to RavinStudio

Recipes, pottery and paintings

  • Turkey in a Brown Bag

    November 22, 2022 by

    Happy Thanksgiving. This would have been a better post a week or two ago. My mother loved her morning coffee (lots of coffee) and reading the paper. She worked the… Read more

  • Frances Hoppers Recipes

    March 21, 2022 by

    Frances and I were friends for over fifteen years. We exercised together at the YMCA water aerobics class and the last five years we went to Old Hickory Art Center… Read more

  • Fall Pottery and zucchini recipes

    September 24, 2021 by

    Zucchini Recipes Zucchini Bread This is one of the best zucchini bread recipes that I have ever tried. The top has a crunchy top and the middle is moist. The recipe makes two 8 X 4 inch loaves. The total time is 1 hour and 30 minutes. I cook each loaf separately. Ingredients 3 cups all-purpose flour, spooned into measuring cup and leveled off 2 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 3 large eggs 1 3/4 granulated… Read more

  • Taco Stuffed Tomato and Parmesan Zucchini Fries and Summer Pottery

    September 3, 2021 by

    Summer Pottery Projects Parmesan Zucchini Fries Ingredients 3 small zucchinis 2 eggs 1 pinch salt ground black pepper 2 cups Japanese panko bread crumbs 1/2 cup grated Parmesan cheese Ranch dressing Instructions Preheat oven to 425 degrees. Slice the zucchinis into 3 inch length by 1/2 inch strips. In a bowl, add the salt and 3 dashes of ground black pepper to the eggs, beat well. Line a baking sheet with parchment paper. Set aside. In a big plate or container (not bowl), mix the panic and Parmesan cheese together.… Read more

  • Mexican Recipes Chicken Tortilla Soup and Avocado Tacos

    July 16, 2021 by

    And Summer Pottery Projects Tortilla Soup and Avocado Taco Our favorite restaurant in East Nashville is Mas Tacos. I always get the Chicken Tortilla Soup and the Avocado Taco. Charlie learned how to duplicate these recipes. The Tortilla soup is a wonderful recipe, though time consuming. Charlie loves to chop and dice and does not mind spending hours in the kitchen. I am more of an open a can of soup cook. Tortilla Soup Ingredients: 1 4-pound chicken 1. onion,quartered 1 carrot, peeled, chopped 5 garlic cloves, smashed 2 dried… Read more

  • Rice Krispie Cookies and Summer Pottery

    June 21, 2021 by

    Frances’ Reese’s Goodies This makes a good recipe to take to parties or give as a gift for Christmas. The recipe makes about 4 dozen cookies. Mix in large bowl: 4 cups or Rice Krispies 10-12 oz peanuts 6 -7 oz of miniature marshmallows Have this mixed before you melt the chocolate Melt 20-24 oz white chocolate melted in the microwave ( Cook about 30 seconds and stir. Continue this until all of the chocolate is melted) Mix in 1 cup of peanut butter and 1/4 teaspoon of almond flavoring… Read more

  • Spring Pottery and Two Vegetable Recipes

    March 21, 2021 by

    Handpainted pottery with a Spring butterfly theme. Vegetable Recipes These recipes are dedicated to my daughters who love vegetables. Cheesy Zucchini Gratin 1 large zucchini, sliced thin and cut is half circles 1/2 cup freshly grated parmesan cheese 4 tablespoons butter 1 small onion, sliced thin 1/4 cup of beef broth 1 cup mozzarella and asiago mix cheese 3 large cloves of garlic, minced 1/2 teaspoon of salt 1/2 teaspoon of pepper 1/2 cup heavy cream Instructions: In a large ovenproof skillet, melt butter with the onions until lightly caramelized,… Read more

  • January Soup Recipes

    January 8, 2021 by

    I am working on my January Booth at the Inside Out Market. The Campbells Soup sculpture was fired yesterday. The booth is all ready for cold soup days with many new soup bowls and mugs. Also, there are free soup recipes of my favorite soups on the front table for anyone to take. . The cracker tray is the perfect size for Ritz crackers. I had a hard time parting with this one and will make another one for myself soon. Julie’s Crock Pot Chili This is a recipe that… Read more

  • Thanksgiving Sweet Potato Casserole and Sophie Story

    November 24, 2020 by

    Mashed Sweet Potatoes 3 lbs sweet potatoes peeled and chopped into large chunks 2 TBS butter 1/4 cup milk or half and half 1/2 tsp ground cinnamon 2 TBS brown sugar salt to taste Topping 4 TBS softened butter 1/4 brown sugar 1/4 cup all purpose flour 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup chopped pecans ( candied pecans makes this delicious) 2-3 cups mini marshmallows Instructions: 1.Preheat oven to 375 degrees. Grease a 2 or 2 1/2 quart casserole dish ( 8 X 11 is good). 2.… Read more

  • Clay Christmas Ornaments and Bacon Wrapped Sausage Horderves

    August 17, 2020 by

    Bacon Wrapped Sausage The trick is to cut the round sausage in half and put the flat side down so that the treats do not roll when cooking them. Bacon Wrapped Sausage Recipe 1 smoked Sausage or Kielbasa (Hellshire Farm) 1 lb. bacon 1 cup light brown sugar 3 TBS whole grain mustard 3 TBS. white wine vinegar black pepper to taste splash of bourbon (optional) Preheat oven to 350 degrees. Cut the sausage in bacon width pieces. Then cut those in half lengthwise so that each piece has a… Read more

  • Peach Recipes/Wildlife Totem

    July 17, 2020 by

    If you purchased peaches from Chase you will enjoy this post. My mother had a great peach ice cream recipe, so I looked through a file box where I keep her recipes. I did not find her recipe, but evidently I had added a few of my own recipes from the 70’s. I found a Peach Cream, a Crusty Peach Cobbler and my all time favorite recipe, which has nothing to do with peaches, but it has a story. Peach Cream Ingredients: 1 can Eagle Brand milk 1 medium container… Read more

  • Sausage, Bacon Quiche

    July 8, 2020 by

    Sausage, Bacon Quiche Ingredients 2 regular Pet Ritz pie crusts 1 pound of bacon fried and crumbled 1 pound of cooked ground sausage (crumbled) 4 Roma tomatoes (remove seeds) and dice the tomatoes 1 cup of diced green olives 8 eggs dash of salt and pepper (olives give it a salty flavor so go light on the salt) 2 cups cheddar cheese 1 tbs melted butter 1/4 cup of milk 1 1/2 tsp oregano salt and pepper to taste Preheat the oven to 350. Coat the bottom of each pie… Read more

  • Mother's Chicken and Dumplings

    March 24, 2020 by

    I cooked this recipe last week and I would suggest a few modifications. The dumplings needed more salt. Also the broth needed more salt. You could even add about a half of a can of Cream of Chicken soup to thicken it up a little. Art Projects this month I have been working on an acrylic painting 30″ x40″ of a bear to go over our fireplace for about a month. I will share a beginning photo. I have been working on this on Tuesdays when I go to the… Read more

  • Chocolate Fudge

    March 8, 2020 by

    Easy Fudge Recipe Ingredients 3 cups semi-sweet chocolate chips 1 (14 ounce) can of sweetened condensed milk 2 tablespoons butter 1 cup chopped walnuts or pecans (optional) Line an 8-inch baking dish with parchment paper, leaving and overhang for easy removal. Set aside. Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan and place over medium heat. Stir continuously until the chocolate chips are fully melted and the mixture is smooth. Remove from the heat and scoop the mixture into the prepared baking dish. Spread around… Read more

  • Banana Bread

    February 16, 2020 by

    2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas Directions Preheat oven to 350 degrees. Lightly grease a 9 X 5 inch loaf pan In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.Stir banana mixture into the flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated… Read more

  • Fried Avocado/Paleo Ranch Dressing

    January 22, 2020 by

    One of our favorite restaurants is Mas Tacos on Mcferrin Street in East Nashville. I usually order the tortilla soup, but last week I was intrigued with the menu item ” fried avocado taco” and was not disappointed. This is the way that Charlie cooks; he tasted my taco and analyzed it as to the ingredients and later researched how to fry avocados. Finally, he puts together what he read about online with his experience with cooking and experiments. His first attempt at fried avocados was definatly a winner. He… Read more

  • Broccoli Salad

    January 20, 2020 by

    After eating all the sweets during the Christmas holidays, it is nice to get back to healthier food. This is Kathy Boitnott’s recipe that Charlie made today. Basically it is a vegetable salad that you can add your favorite vegetables. Also, you could vary the amounts of any vegetable. Here are the ingredients: Dressing is: 1/2 cup extra virgin olive oil, 1/4 cup apple cider vinegar, 1/4 cup honey, salt and pepper to taste. These are approximate measurements, so you will want to taste as you prepare the dressing to… Read more

  • Fried Cauliflower

    January 12, 2020 by

    The dish is a hand built tray I completed in one of my pottery classes at Mid-South Ceramics. I used a large rubber leaf to indent the design, as well as other texture tools on the rim. I call it a sushi tray, but it worked well for Charlie’s califlower. INGREDIENTS: INGREDIENTS 1 head of cauliflower 2 eggs stirred with fork Plain Panko Bread Crumbs Vegetable oil Olive oil Salt and Pepper Sweet Chili Sauce (Panda Express Brand) Wash cauliflower and separate into bite size florets. Toss in olive oil… Read more

  • Cioppino (fish stew)

    January 1, 2020 by

    Ingredients 1/4 cup olive oil 6 cups seafood stock 1 red bell pepper diced 4 cloves garlic minced 1 8oz can tomato paste 1/4 cup lemon juice 2 bay leaves 1 TBSP dried oregano 1 1/2 to 2 Tbsp Red pepper flakes 1 Tbsp dried Basil 2 Tbsp sea salt 1 large can crushed tomatoes 1 1/2 cup dry white wine sprinkle of thyme 1 onion diced 3 shallots minced 1 fennel bulb thinly sliced 1 lb clams 1 lb mussels 1 lb large shrimp 1 dozen sea scallops sliced… Read more

  • Charlie’s Fudge Pie

    December 25, 2019 by

    About 15 years ago, Charlie decided he liked to cook. He is a marvelous cook. This past year, he challenged himself to prepare Paleo cuisine changing the sugars, dairy and flours in his recipes. Our passions go well together. I like to make functional pottery to showcase his fabulous recipes. This is my latest pottery design ,my personal favorite that I am using for our new dinner set. So far, I only have one place setting complete. I found that grey was a difficult glaze to find. I spray on… Read more

  • Welcome to my new blog for ravinstudio

    August 13, 2019 by

    Every child is an artist. — Pablo Picasso In August I began a 15 week detour from my painting and potting. An opportunity came up to teach art in the elementary school. I taught kindergarten through fifth grade at Station Camp for almost 9 weeks. It was a wonderful experience, as my grandson was one of my students and my daughter helped in the classroom . During that time, I took the Art Content Praxis Exam to renew my teacher’s license Then I went to Westmoreland Elementary school for 6… Read more

  • Susan Brandt…Ravin’Studio

    August 13, 2019 by

    I have always loved handmade pottery ,collecting unique mugs at craft fairs and drooling over ceramic pieces that I could not afford. In 2010, I took a graduate ceramic class at Cumberland University and I was hooked in the creation process. I admit that I did not have any natural talent for the process and was probably the worst pupil that Susan DeMay ever taught. For about two years, I took classes at various pottery studios and in 2014 renovated our garage into my own pottery studio. I am at… Read more

  • The Mountains Are Calling

    March 1, 2023 by

    This new design in handcrafted dinnerware is now on display at my Ravin’ Studio space at the South Water Manor in Gallatin. Place settings can be preordered. All pieces are… Read more

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