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ocean white rock pacific northwest bc photography 

We can seem so small, in a beautiful universe. The stars above, millions & trillions of massive balls of gas and dust. Whole solar systems. We are merely in mortal bodies; a moment in the breath of time. 

Remember, those star you gaze upon, they also lay beneath your feet. They carry you forward, into the morning light.

I live by the ocean and I love it. I hear the waves & the wind on stormy days. Seagulls squawking during all times of year. In the summertime the promenade is full of tourists and families walking the pier -drips of melted ice cream streaming down tiny hands. It is so easy, in our time to get caught up in all the hustle of life. We fall into stream, going to work; coming home; going to the gym; eating out; partying to make ourselves feel better about the time we've spent not paying attention to our lives and aspirations.

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I had moved away from the beach for a while, and when I came back I started running down the shoreline in the mornings. Other fervid morning peoples would smile, and nod their heads in recognition as we passed each other. I had no idea who they were, where they came from or where they were going. But they smiled at me. And I returned the favour. 

I got busy and time escaped me. I fell into the rhythm of my daily life, in and out of the gym & restaurants. Until one night, after a long day's work, it was 9pm, and the sun was setting. I was all by myself and not tired enough to go to bed but not wanting to do anything. So I put my shoes on and walked down the steps and across the road to the beach and I did nothing. My body moved down the promenade, but I wasn't doing anything. I was just being.

I took to this kindly, the moments of time that just sort of settled. It was so peaceful, and relaxing. To actually watch the other people living their lives rather than running by them trying to get to my best time per kilometre.

Sometimes, on an especially clear night, the stars are brilliant. I brought a few blankets, and laid down on the rocks by the shore and snuggled under my duvet. The cold air caressed my nose, and a slight dew settled on the cotton of the blanket. So brilliant. So bright. Guiding us, there always. The same stars that people so many years ago had the opportunity to take a moment to cherish.

These are the constellations you asked for. Click the picture to shop.

Orion -the hunter. 

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Pegasus- winged horse with magical powers. 

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Pleiades // Seven Sisters // Taurus- Zeus cast the 7 sisters cast into the sky so they could be close to their father. Orion pursued them throughout life and continues to chase them across the night sky. They are also a signifier of the sailing season in the Mediterranean Sea as their helical rising allows navigation. 

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Cassiopeia- Queen of Aethiopia, cast into the sky for boasting of her daughter's beauty. Her daughter's punishment was being bound to a rock as prey for Cetus, a sea monster. She was saved by Perseus, whom she later married. (Necklace also available with Perseus Constellation.) 

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Big Dipper. 

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Thank you to Leah, my love, my friend who graced me with her presence on a stunningly beautiful foggy day. Here is something to make you smile- please don't hold this against me :D
Leah       leah goofball entrepreneur 

It's that time of year again, AGAIN. (I can not believe it. Where did the summer go?! Time flies when you're having fun.) Sweaters. Boots. Scarves. Spending the morning cuddling in bed under the blankets with a cup of tea. All the ladies that feel my love, you know exactly what I mean. I've never been into pumpkin spice lattes -my abhorrent distaste for milk nixes that off the list- or anything pumpkin-ey, except for carving them of course! However with my green juices in hand I'm running into fall, and going to jump in all those puddles. Thank Raincouver. ;)

squash in my vancouver pottery studio

...continue reading

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I used to be a red wine drinker. I LOVED the big bold reds, dry and sometimes a little fruity. But never sweet. Never ever sweet. Then I was told I was intolerant to red wine. I was shell shocked. Whatever was I going to do?! I've never really been into white wine -I found it lacked the substantiality that red wine provided (maybe I just wasn't trying the right ones.)  ...continue reading


Breakfast is my favourite meal of the day. I usually eat breakfast-ey foods once a day whether its at 8am, 12pm, or 5pm. I like omelettes, frittatas, pancakes and generally more of the savoury side of things. For years I cooked my eggs easy over, but in the past couple years or so I have discovered the decadence of perfectly poached eggs.

Of course, this is from an avid love of Eggs Benedict. That recipe will come later, but for now I present to you the Paleo (ish) version of eggs benny. This breakfast is sure to satisfy that buttery morning hunger pains. The key to all this is fresh herbs and quality ingredients. I cook a lot and I will tell you firsthand that organic tastes better. It doesn't keep as long, but its worth it for taste and your long term health. 

Get free range, organic eggs. Your yolks should be orange! Not yellow! This is not photo editing! 

Ingredients good blogger vancouverPreheat your oven to 400 degrees. Take your mushrooms and with a moist cloth, gently rub them to remove any dirt or debris. This is essential as mushrooms are quite porous -just like unfired ceramics!- and when you wash them under a running tap they absorb all that moisture. That means that when you go to season them they soak up less flavour! Cut the stems off, and set aside for later. If you're not using bagged spinach, rinse it and allow to draining your berry bowl or colander. Do the same with your fresh basil.  

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View More: http://hannahcummins.pass.us/reloadNow let's talk oils. When you're using oil for baking I highly suggest against going with Olive Oil. High heat destroys the Omega Fatty Acids -which beside the amazing flavour of a good olive oil is the reason to go with that variety. The low smoking point can also make it carcenogenic. Save your olive oils for vinaigrettes and garnishing, makes sense anyways because a good quality one can be a little expensive (I had the pleasure of trying one imported from Italy recently and it was AH-mazing!) My holistic nutrionist suggests going with a Camelina Oil as it helps to zap fat. Her words. I'll take them. It's got a yummy nutty flavour and isn't refined like avocado (second choice.)

So! Back to breakfast. Drizzle your oil of choice over the mushroom and season with salt and pepper. Place on a cookie sheet or baking pan and into the oven it goes! Set your timer for 15 minutes.  

View More: http://hannahcummins.pass.us/reloadFill a small or medium pot 3/4 the way with water and put on the stove on high. Add a dash of vinegar - 1 or 2 tablespoons depending on how much water- and cover.

On medium heat in a frying pan, melt 1-2 tablespoons of butter. Chop your mushroom stems and chop finely. Add to pan, stirring every few minutes. 

View More: http://hannahcummins.pass.us/reloadMince, press, or grate your garlic. I make my own garlic graters- I prefer this method as it releasing the oils in the fibres. When your mushrooms are tender, add chopped spinach & garlic. The idea here is just to wilt the spinach and warm the garlic. I was taught in cooking class in high school to start every recipe with garlic and onions. THIS IS SO WRONG. Garlic is like an herb- the more you cook it (unless your caramelizing or roasting) the less flavour you get. Most people actually end up burning their garlic which makes it rancid and bitter. I buy Persian Garlic from the White Rock Farmers Market which has the most amazing flavour. Persian garlic is actually the original form, the crappy stuff from China you get at the store doesn't even resemble the amazing flavour of the original. 

Once the flavours have warmed up and mellowed out (1-2 minutes) remove from heat and add your basil. Remove the pan from heat and set aside.

 View More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadBy now, your water should have little bubbles forming. You don't want hard rolling boil because it will be too violent on your eggs. Add your eggs, one by one, pausing to allow the water to maintain its temperature. Turn the temperature down lower, and keep the water at a point where little bubbles come up and around your eggs. I sometimes move a spoon around the eggs to make sure they're not getting stuck to one another. If you have more time you could also remove from heat completely and let it cook in the warm water -this is almost sous vide. I say almost because I the water is hotter than the 60 degree mark that characterizes sous vide. I actually don't know what temperature this is, I just know it works. 

Keep an eye on your eggs; I use a ladle to scoop up an egg and drain the water off so I can gently press my finger into the middle to see how soft it is. You want your egg firm, but still malleable. Almost the consistency of jello. Remember that once you remove your eggs from the water they will keep cooking. So aim on the softer side to give yourself some time. 

View More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadWhen your eggs are ready use a ladle and drain off the water, and put them all into a bowl. I do this so that any excess water can drain to the bottom and you don't end up with a soggy mess on your plate. If you haven't already, remove the mushroom caps from the oven, and place on your place with tongs. 

View More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadGrate your applewood cheddar, the amount here is up to you. Place the cheddar on the mushroom cap, and top off with the sautéed butter/mushroom/spinach/garlic mix. Add your eggs, and season with salt and pepper. I LOVE the contrast that breaking the yolk gives for photos. Try it and impress your loved one(s.) 

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Poached Eggs with Garlic Butter Spinach stuffed Portobello Mushroom
Serves 2
Simple and delicious Paleo(ish) breakfast inspired by Eggs Benedict.
Write a review
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
392 calories
19 g
410 g
25 g
29 g
12 g
572 g
728 g
4 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 392
Calories from Fat 223
% Daily Value *
Total Fat 25g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 410mg
Sodium 728mg
Total Carbohydrates 19g
Dietary Fiber 9g
Sugars 4g
Protein 29g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 Eggs
  2. dash Vinegar
  3. 2 Portobello Mushrooms
  4. 2-3 Garlic cloves
  5. 1-2 tbsp. Butter
  6. 2 handfuls of Spinach
  1. 1/4 c. Applewood Smoked Cheddar
  2. 2-3 tbsp. Dijon Mustard
  1. Preheat oven to 400 degrees. Wipe mushrooms clean with a damp cloth and remove stems. Chop mushroom stems, spinach, basil, garlic & set aside.
  2. Drizzle mushroom caps with camellia oil, season with salt and pepper and bake for 15 minutes. If you want them a little more tender, cook them longer.
  3. Melt butter in a frying pan over medium heat and add chopped mushrooms. Cook for 5-10 minutes. When the mushrooms are tender add garlic & spinach and sauté for 1-2 minutes. Remove from heat and add basil.
  4. Fill a small or medium pot 3/4 the way with water. Add a dash of vinegar. When water begins a soft boil crack the eggs and gently open them into the water. Wait a moment between adding the eggs to maintain the temperature. Keep on low heat for about 5 minutes, then remove eggs from water and set aside.
  5. Remove mushrooms from the oven. Grate your cheese, and place onto mushroom caps. Layer with spinach mixture then top with eggs. Season with salt and pepper and serve!
  1. Dijon is a great condiment for this breakfast.
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Black Stoneware Plate $44
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Photos by Hannah Cummins Photgraphy