When it comes to the creative realm, Sarah Beth Elkins has done a little bit of everything, from book-binding to teaching high schoolers graphic design, but her true passion lies in one thing: clay. Now a professional potter working from her home studio north of Houston, Texas, Sarah Beth molds mounds of the pliable stuff into playful mugs, bowls, and even earrings, not to mention the lovely, lighthearted Berry Colander that’s now available for purchase at UncommonGoods.
With one look at Sarah Beth’s adorable berry bowl, we here at UG fell quickly in love with her careful craftsmanship and whimsical touch, and we wanted to give her a proper welcome to the family with her very own post in our This Just In-spiration series. Read on for our Q&A with Sarah Beth, touching on her time as a teacher, her day-to-day life in the studio, and much, much more.
When we first started doing Studio Tours back in 2012, we were pretty limited on where we could go to get our inspiration. That isn’t to say the inspiration was limited–we’ve visited a fantastic line-up of New York City artists close to home. But getting the sign-off to pack up and head to another state definitely wasn’t the goal from the start. Five years later, we’re still featuring monthly studio visits. Thanks to all of the love and support shown by our online community, makers, and the UG team for our tours, we’re able to keep growing the series. Now, we’re finding ways to stop by the studios of creators a little farther from home. Around 195 miles or so from home, in this case.
My latest trip started at Penn Station in Manhattan, eaaarly in the morning. A few hours later, I arrived at Penn Station in Baltimore, Maryland, where Kim Strassner was waiting for me and our Tabletop Buyer, NéQuana. Kim filled us in on some neighborhood history as she drove through B-more to the studio, woodshop, and office space where she and her husband, Mike Pararas, design and craft their personalized wooden cutting boards and lazy Susans. It didn’t take long before I realized how much work Kim, Mike, and their team put into each board they produce. The letters in the customized pieces are carved using tiny blades, precise hand movements, and great attention to detail.
In addition to walking me through how a slab of wood becomes a beautiful, handcrafted cutting board, the couple gave me a look at Kim’s first-ever board with words, answered a few questions about what keeps them going strong, and introduced me to their two adorable Havanese dogs. Keep reading to see inside this woodworking wonderland for yourself.
Most of us have had those days when we feel stuck in a rut. You know, when you’re sitting at your desk under harsh florescent lights, or walking extra slowly into your office building, or completing the same seemingly unimportant task for the 500th time. For most of us, this feeling creeps in and we start fantasizing about dropping everything and going confidently in the direction of our dreams. While the feeling usually passes, and many weekday warriors just keep fighting that battle against monotony, Donna and Randall Rollins figured that if they had to pour out their time and energy, it was going to be into something they love.
The couple met while they were both working in corporate America. First they fell in love with each other, and then Donna fell in love with pottery. Then they learned about the healing properties often associated with gemstones from a friend with a PhD in metaphysics, and everything came together: Donna and Randall left the corporate world to start their own clay studio. They slowly grew their business to include family members and employ local artisans, they discovered new ways to incorporate stones and minerals into their designs, and, aside from acknowledging that their business backgrounds gave them the know-how to turn their passion into a career, they don’t do a lot of looking back.
“We actively made the decision thinking, ‘If we tank, what’s the worst that can happen? We’ll still have each other,'” Randall told me on my recent visit to the couple’s Brentwood, NH studio. “We took that risk and we were willing to lose it all.”
As you’re about to see in the photos and interview below, Donna and Randall didn’t lose it all, and they’re still hard at work making beautiful pottery and sharing their passion for stones and clay whenever they can. In fact, when our Tabletop Buyer NéQuana and I arrived to the studio over two hours late, thanks to a flat tire, the Rollinses weren’t even fazed. Their team had left for the night, and evidence of a long workday (so many pieces, in all stages of completion!) was all around. Still, they welcomed us like old friends, offered us snacks, and almost immediately started showing us their collections of stones and telling us about the energy in the space.
Brunch on the weekends in Williamsburg, Brooklyn has plenty of great options. But, there are also really long lines for omelets or pancakes or waffles. My boyfriend and I love brunch at home where we can relax in PJs and sip our coffee without food-deprived crowd of folks waiting for breakfast. Only snag is that we usually want different things. He’s not big on the pumpkin craze, and I’m a fan. He prefers waffles and I like light little pancakes. Will we have a happy brunch despite our differences?
The two-different-items-brunch menu also gives me the excuse to use the Itty Bitty Mixer! I’m not a huge fan of kitchen gadgets, but this one is pretty great. I love the handcrafted ceramic design. It’s also very practical for making two different pancake flavors, omelets, and dressings. (Seriously, I could do a whole separate blog on small-batch dressings.)
PJ Brunch for Two Menu:
- Apple Sauce Waffles for Him
- Pumpkin Pancakes for Her
- Coffee Required
The night before my planned PJ Brunch I made some fresh butter and roasted pumpkin. I started off with the roasted pumpkin. I cut a sugar pumpkin in half. Sprayed a foil-lined cookie sheet with oil, and roasted them for 40 minutes at 425 degrees. While the pumpkin was in the oven I opened up the DIY Butter Kit so I could have fresh cinnamon-sugar butter for my waffles and pancakes.
The butter kit is really nice to look at, but not the fastest butter to make. Even though I was starting the night before, I didn’t give myself quite enough time. The kit’s butter recipe requires 3 ingredients and 120 minutes (60 of those minutes is just running a mixer). Dilemma: fresh butter is unbelievably good. It’s especially good using it as a spread rather than baking it into something. My waffles and pancakes deserve the best!
I have to confess here, I’ve used a simpler butter kit in the past that required less than 45 minutes, heavy cream, and a jar. I took this route with the butter kit so I still got the awesome fresh butter despite my poor planning.
I had already bought my favorite heavy cream, poured it into the kit’s jar and shook it for about 25 minutes. It’s fun to watch the cream turn into whipped cream then morph into a happy golden blob of fresh butter. The butter then gets rinsed in cold water. That leftover milk in the jar is buttermilk. It’s great to save for pancakes or waffles. (More on that later…)
Butter’s done. Pumpkin’s done. Time for bed. Happy brunch in my PJs in the very near future!
Saturday morning- PJ Brunch part one! I want pumpkin waffles with the freshly roasted pumpkin. My guy wants apple sauce waffles with some of the apple sauce I made the previous weekend. I set up shop in the kitchen so I could easily get started. I first made a large batch of batter that I could split for the pancakes and waffles. I put about half the batch into my Itty Bitty Mixer (did I mention I love this thing?!). I then added about a quarter cup of my fresh pumpkin puree. The Itty Bitty Mixer allows the ingredients to blend together quickly and smoothly. It’s also easy to pour the batter out onto my pan.
While my pancakes were cooking I put the remaining pancake batter in the Itty Bitty Mixer along with the homemade apple sauce.
The fresh cinnamon-butter was the perfect addition to the pumpkin pancakes and apple sauce waffle.
Sunday morning-I was on my own for brunch. Not a glum morning, though. I had just enough eggs in the fridge for one omelet!
PJ Brunch for One Menu:
- Heirloom Cherry Tomato & Basil Egg White Omelet
- Tomato Basil Butter Crostini
- Coffee Required
The night before, I was again making butter. This time it was just blending the fresh butter with the DIY Butter Kit’s tomato basil seasoning. I measured out a teaspoon of the seasoning mix and let it soak in ½ teaspoon of warm water as the instructions noted. Then I blended about two tablespoons of the butter using the kit’s spreader. Result: tasty and pretty butter blend.
Ok, so again, I’m not big on the gadgets. When I typically separate egg yolks from whites I just use the egg’s shells, pouring them back and forth until I’m only left with the yolk. Honestly, I usually ruin a fair portion of the eggs when I try this trick. The Egg Separator is ideal, however. The yolk willing hung back while the white slipped right through the gap in the cup. Also, the lip on both the Egg Separator and Itty Bitty Mixer are well-designed for cracking an egg.
I whipped up airy egg whites in the Itty Bitty mixer and poured them straight into my hot, non-stick skillet. I then added slices of heirloom cherry tomatoes, basil, salt and pepper. While my eggs cooked on medium low heat I toasted my French bread.
I folded the omelet just to finish it up. Next I put the tomato butter spread on my bread, then plated it all together. Such a happy plate of goodness!
The tools I used did make for two pretty great brunches. My boyfriend and I got to share brunch, get what we each wanted, and managed to stay away from crowded brunch hot spots. Plus, I had a happy brunch for one the next day. The DIY Butter Kit could be complicated, but does help make some pretty wonderful butter and butter blends. The Itty Bitty Mixer is currently my favorite thing in my kitchen. In fact the design of the mixer and Egg Separator are so nice they’ve both earned a permanent home displayed on my counter.
Apple Sauce Waffles
1 ½ cups pancake mix
¾ cup skim milk
1 teaspoon vanilla
½ cup chunky apple sauce
½ tablespoon oil (olive oil, vegetable, etc)
In a mixing bowl, whisk together the mix, skim milk, egg, vanilla and oil. Air is your friend. Whisk so mix is smooth without chunks of pancake mix. Whisk in the apple sauce. (You may want to add more milk if the apple sauce does not make the mix into a smooth-pouring batter.)
Turn on your waffle iron to the desired temperature. I crank mine all the way to the “dark” setting for a crispy-on-the-outside waffle. While the waffle iron heats up, your batter needs to rest for a couple of minutes.
Once the waffle iron is at temperature, spray your iron with non-stick spray and slowly pour in your batter. Don’t leave it unattended—the mix might expand. Just open the waffle maker for a second if need be.
Once your waffle is browned and cooked through, pop it out on a plate. Top with happy cinnamon butter and enjoy!
1 ½ cups pancake mix
¾ cup skim milk
1 teaspoon vanilla
½ cup pumpkin puree
1 teaspoon cinnamon
½ teaspoon nutmeg
(You can most certainly use pumpkin spice instead of mixing your own spices.)
In a mixing bowl, whisk together the mix, skim milk, egg, vanilla and spices. Air is your friend. Whisk so mix is smooth without chunks of pancake mix. Whisk in the pumpkin. (You may want to add more milk if the pumpkin does not make the mix into a smooth-pouring batter.)
While your batter rests for a moment, heat a non-stick pan on medium heat. Just before you pour out your pancakes spray the pan with non-stick spray. When the pancakes begin to bubble and they’re golden brown on the bottom flip them over. Once that side is golden brown remove the pancake. As you plate them top with happy cinnamon butter and enjoy!
Egg White Omelet with Heirloom Cherry Tomatoes and Basil
3 egg whites
Olive oil or butter
Heirloom cherry tomatoes (or any tomatoes) thinly sliced
Salt & Pepper
Heat a non-stick pan over medium low heat. Whisk the eggs whites—air is an omelet’s friend! Don’t let the eggs rest. Go straight from whisking to pouring the eggs into the pan. Season the eggs. As the eggs set gently drag a fork through them so the whites cook. As the omelet is setting, add the tomatoes and basil. Once the omelet has set, with the top still a bit wet, but not runny, fold your omelet. Once heated through plate and serve.
If you have good French bread, toast this up before you start your omelet and use the Butter Kit’s tomato basil butter. Enjoy!
Product: Italian Cheesemaking Kit
One of my responsibilities here at UncommonGoods is to answer your questions when you want to know more about an item, and what better way than to actually give this a try and hopefully a taste as well!
To prepare for this endeavor I’ve checked out Mad Millie’s YouTube channel and watched her prepare and make her Mozzarella cheese. If there’s one thing I love it would be cheese and Italian cooking. (OK, that’s two things. But two GREAT things!) In addition I’ve managed to locate some non-homogenized whole milk, there’s no question in my brief readings on Wikipedia and the instructions that starting with the right milk is key.
Surely fresh, homemade bread is better than store bought bread so I would hope that homemade cheese would be equally as satisfying.
While I am a tad nervous about the results, I feel like the instructions are clear. Although I am super glad I watched the video, so I have a sense of what my goal should look like. I’m generally good about following directions, although when I cook there are times when I can get experimental and deviate from the recipe to add a dash of this or, OOH that’s a pretty color! I’m just going to have to reign in the wild side and stick to the basics–this time around at least.
I feel like the biggest challenges are the ones I can do little about. For those of you who don’t live in New York, you may be surprised by the size of my kitchen; most surfaces are needed for storage so there’s just a limited number of spots to do your mixing and cooking. Oh, and pardon our appearance while we’re in the middle of renovations (at home)! That and I’m concerned about the size pot to use. My current plan is to use our ancient (I think this is older than me) pasta pot.
Well I have everything laid out, and why yes those ARE our Nesting Prep Bowls back there! The instructions say to sterilize your equipment that will handle the milk for 5 minutes. The challenge will be the colander, so let’s get a bunch of pots a boiling. It’s at this point where I wonder why I decided to do this in a heat wave and without air conditioning. My large pot isn’t making it to a boil, and alas, the lid is lost somewhere in a pile of tools. So, I give it a good 10 minutes rather than 5. Thankfully my colander in the smaller pot has reached a boil as that is my greatest concern. I prepare my ingredients, but I don’t see when I add the salt!
The recipe calls for a full gallon of milk, but my local whole foods only sold the milk in half gallons. And here’s where I have my first tip: Shake the milk before pouring it into the pot. I left a lot of good tasty stuff in the bottle. I decided to use the same smaller pot that was already in action, so it’s already warm and we’re just heating the milk up to just under my current room temperature. (Ouch! The thermometer is reading 103, and while the pot is hot from boiling the room temperature is in the ’90s.) And here’s my next mistake. I can only fit a half gallon of milk into this pot! It’s too late to stop going now, so I’ll just have to adjust on the fly.
I squeeze in the calcium chloride. With the stopper it’s not too hard to simply measure half and then the citric acid and decide to add a tablespoon of salt. I’d already mixed in the citric acid to let it dissolve as if I was going to do a gallon batch, so I have to guestimate how much to pour in. I choose to use more than half as I feel it’s likely that it’s not completely mixed. Because of the heat the mix is at the required temperature faster than I expected and before I can really get everything prepared.
I quickly turn off the heat and it’s time to add the Rennet tablet. It hasn’t really dissolved, but I hope it should in the milk. I stir it in and cover the milk and set my timer for 25 minutes. After 20 minutes of refuge in air conditioning, I’m back in the kitchen and re-reading the instructions. OH NO! You add the salt in the very last step. So needless to say, I’m very nervous at this point and a bit frustrated at myself.
I set up the ice water and I am trying to get the temperature right for the hot water. I started with warm water, from when I was boiling (rather, trying to boil) my tools to sterilize them and I decide to heat a kettle with boiling water and try to get the temperature right. I end up with water that’s just 140 degrees rather than 158, but I go with it. I check on the cheese and it looks like it’s firmed up to me.
My knife goes in and clearly separates the curds. I slice in the cubes and am a bit nervous. Did I allow enough time for the curds to set? It really just seems like a thin skin of what will become cheese. Once I begin to reheat the mixture and gently stir, the answer soon becomes clear. No. I didn’t. I think the key is to really watch the video. I recognized it wasn’t quite the same. This is definitely a case of being close enough is not going to cut the cheese so to speak.
I decide to forge on. Once the curds have reached the warmer temperature I begin to scoop the curds into the cheese cloth and colander. As the curds are loose this takes a long long time and I was not able to maintain the temperature. The recipe calls for letting the curds drain for 5 minutes but the process of just getting them out of the pot takes closer to 15 minutes.
A little forlorn, I begin to scoop up globs of curd and rest them in hot water briefly. They quickly begin to separate, so I simply start to work them quickly and it’s readily apparent that I do not have mozzarella cheese. I still give them a dunk in the ice water, though, and they do hold up better than I expected.
At the end of this experiment it appears that while I failed to make mozzarella I did end up with some REALLY tasty Ricotta cheese.
So tomorrow once the kitchen is once again clean and not quite as hot it will be time to make some lasagna!
When we did make lasagna with my homemade ricotta, it was AMAZING!
I clearly did not make this easy for myself, and as much as I tried to read and prepare myself, I should have started with the goal of making the simpler recipe for the first time around.
I would emphasize that it is a lot of work to make cheese at home, but that the work has much more to do with the preparation and the clean up rather than the cheesemaking itself. I think it would help to have greater counter space and I’m curious what would of happened if I’d had the larger pot to handle the milk.
I WILL make mozzarella, although not this week. Next time I’m going to do a little more research so I can be confident in the ratio of ingredients I’m going to use. I’m also going to have to have a pot of boiling water on hand so that I can properly prepare my curds and they can be stretched into mozzarella. And now that I know the drill, I won’t add the salt until the end! I’m very hopeful that with this adjustment I will be successful.
Whether you’re a great cook, a self-proclaimed foodie, or a competitive eater in training, you’ll love these epicurean-friendly new designs.
In fact, our community voting app contains a medley of tools to get you baking, broiling, chopping, and whipping.
The Twisk Whisk is just one of these clever kitchen inventions.
The Twisk transforms from a robust round mixer to a slim flat mixer with a simple twist, and it’s easy to store in flat form. This whipping wonder is pretty impressive, but a few other new products up for voting are just as innovative.
Now, you may want to share your home-cooked creations with your family, but this can be a chore if you’re serving picky eaters. Fortunately, one of the newest additions to our assortment can help.
My Food Passport encourages kids to take tasty travels through trying new foods. Once the journey is complete, they can stamp their passport with a sticker to prove their culinary courage.
We have something new for those who are already quite adventurous and love to try a variety of flavors, too.