My most popular mug is available at Vinterest Nashvillle (on Music Valley Drive across from Opryland Hotel) and Old Hickory Social Marketplace.

Recent Pottery

Paintings

Handmade Books

Recently I joined an online bookmaking club which each month gives videos and print out instructions on how to create one of a kind journals with specific bindings. This month the project was a hard cover with a coptic binding. I created one with watercolor paper signatures which I plan to fill with small paintings of wildlife. Another has brown paper, which I am filling with my tea bag art.

Tea Bag Paintings

Black Berry Cobbler

Ingredients

• one double crust pie pastry- this can be store bought or homemade
• 1 cup granulated sugar
• 1 to 2 TBSP cornstarch to thicken the juices-use double the amount of flour if desired
• 1/8 tsp ground cinnamon
• 1 cup boiling water
• 4 cups fresh blackberries-if using frozen blackberries there is no need to defrost first. Reduce the water by 1/4 cup.
• juice of 1/2 lemon as needed to add tartness
• 1 TBSP unsalted butter cut into small cubes
• 1 large egg
• course sugar for topping

Preparation

• First prepare a double crust pie pastry-The crust can be store bought. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and set aside. Lightly grease an 8 or 9 inch casserole dish or skillet. Set aside.
• Make the cobbler filling- In a medium saucepan mix together 1 cup of sugar, cornstarch, cinnamon and boiling water. Bring the sugar mixture to a boil over medium heat. Boil for 5 minutes stirring occasionally until thickened. Remove from the heat and addd the blackberries and any accumulated juices. Stir gently until the blackberries release some juice. Set aside.
• Assemble the cobbler-Cut one of the pastry disks in half and roll out on a lightly floured surface to 1/8-inch thick. Cut the pastry into a square roughly the same size as the baking pan. Reserve any scraps. Place the pastry square on the parchment lined baking sheet and bake until firm, lightly browned with bubbles starting to form on the crust, about 10 minutes. This will be used in the middle of the cobbler. While the pastry square is baking, roll out the remaining dough to a 12 X 12 square. Ease the dough into the prepared diss, pressing it into the corners without stretching. Trim the edges leaving a 1/2-inch overhang. Spoon half the blackberry mixture into the prepared pan. Top with the pre-baked pastry square, then all of the remaining blackberries. Dot with butter. Roll out the remaining dough to a 10-inch square. Cut the dough into strips and weave a lattice design on top. Trim the excess and fold together with the overhanging bottom crust. Crimp or seal the edges with a fork. Brush the pastry with the beaten egg and sprinkle with course sugar and cinnamon.
• Bake and serve-Place the baking dish on the parchment lined baking sheet and bake at 400 degrees for 10 minutes, then reduce to 350 degrees. Bake for an additional 45 to 555 minutes or until the crust is golden brown and the juices are bubbling.