Kenneth J. Nowicki on fri 22 mar 02
I'm still coming down from being at NCECA last week... and have been reading
Clayart with interest, hearing everyone else's NCECA's experiences. Been so
busy this week being back in the fray here at home, I've yet to comment on my
experience at this year's conference yet... but had to jump in here on
Melinda's post. Stay tuned for my NCECA report coming... just as soon as I
have the time to put it together.
In a message dated 3/22 Melinda writes:
> I think that time spent on Ken Norwicki's Lemon on Brown Paper
> would about equal a medium coiled pot, slipped and burnished.....but will
try
> both Don's and Ken's because they were so charming at NCECA...
Oh Melinda... you are such a doll. I so enjoyed meeting you this year at
NCECA... what a wonderful spirit you have! Now, I had to laugh at your
comment about the time preparing my recipe for Lemon on Brown Paper... now...
does this mean if I make you some you will trade for a medium coiled pot,
slipped & burnished? Hmmm...?
Truthfully, this recipe is worth every minute spent on it... and you'll have
your dinner guests begging for more. It's one of those desserts that you
always have room for, no matter how much you stuffed yourself at dinner. It's
light on the palette, with a refreshing tangy citrus flavor... yet the
whipped cream makes it just rich enough. And really, the most time involved
in this recipe it stirring the filling over a double boiler while it
thickens, especially if you have one of those nifty stand mixers to whip up
the meringue in. This was one of my Mom's most requested desserts in my
family, and always a treat or special occasion when she made it. (I've
experimented substituting limes instead of lemons because I love limes so
much, or have tried using half lemons, half limes... both with success)
Who knows... if I get the extra time while at San Diego's NCECA next year...
I might whip some up and bring it to the Clayart room one night. San Diego is
my "home town" and I may be able to borrow my brother's kitchen while there.
(no guarantees of course... lol)
Best Wishes,
Ken
"Here along the North shore of Long Island, where winter is trying to make
it's last stand... temps today in the mid 20s with wind chill bringing it
into the teens... light snow last night with more in the forecast next week.
And I thought this California transplant was gettin off easy this winter...
mmmaybe not... lol"
Quick poll: Why is it that so many folks want to add an "R" to my last name?
This has been going on for years, as long as I can remember. People want to
say NoRwicki instead of Nowicki... I have never understood that. Interesting.
(no offense Melinda... )
Kenneth J. Nowicki
10 Madison Street
Port Washington, NY 11050-3208
RakuArtist@aol.com
Julie Milazzo on fri 22 mar 02
You might be a potter if you thought Kenneth's "lemon
on brown paper" was a glaze recipe! Jules
--- "Kenneth J. Nowicki" wrote:
> I'm still coming down from being at NCECA last
> week... and have been reading
> Clayart with interest, hearing everyone else's
> NCECA's experiences. Been so
> busy this week being back in the fray here at home,
> I've yet to comment on my
> experience at this year's conference yet... but had
> to jump in here on
> Melinda's post. Stay tuned for my NCECA report
> coming... just as soon as I
> have the time to put it together.
>
> In a message dated 3/22 Melinda writes:
> > I think that time spent on Ken Norwicki's Lemon on
> Brown Paper
> > would about equal a medium coiled pot, slipped and
> burnished.....but will
> try
> > both Don's and Ken's because they were so charming
> at NCECA...
>
> Oh Melinda... you are such a doll. I so enjoyed
> meeting you this year at
> NCECA... what a wonderful spirit you have! Now, I
> had to laugh at your
> comment about the time preparing my recipe for Lemon
> on Brown Paper... now...
> does this mean if I make you some you will trade for
> a medium coiled pot,
> slipped & burnished? Hmmm...?
>
> Truthfully, this recipe is worth every minute spent
> on it... and you'll have
> your dinner guests begging for more. It's one of
> those desserts that you
> always have room for, no matter how much you stuffed
> yourself at dinner. It's
> light on the palette, with a refreshing tangy citrus
> flavor... yet the
> whipped cream makes it just rich enough. And
> really, the most time involved
> in this recipe it stirring the filling over a double
> boiler while it
> thickens, especially if you have one of those nifty
> stand mixers to whip up
> the meringue in. This was one of my Mom's most
> requested desserts in my
> family, and always a treat or special occasion when
> she made it. (I've
> experimented substituting limes instead of lemons
> because I love limes so
> much, or have tried using half lemons, half limes...
> both with success)
>
> Who knows... if I get the extra time while at San
> Diego's NCECA next year...
> I might whip some up and bring it to the Clayart
> room one night. San Diego is
> my "home town" and I may be able to borrow my
> brother's kitchen while there.
> (no guarantees of course... lol)
>
> Best Wishes,
>
> Ken
> "Here along the North shore of Long Island, where
> winter is trying to make
> it's last stand... temps today in the mid 20s with
> wind chill bringing it
> into the teens... light snow last night with more in
> the forecast next week.
> And I thought this California transplant was gettin
> off easy this winter...
> mmmaybe not... lol"
>
> Quick poll: Why is it that so many folks want to add
> an "R" to my last name?
> This has been going on for years, as long as I can
> remember. People want to
> say NoRwicki instead of Nowicki... I have never
> understood that. Interesting.
> (no offense Melinda... )
>
> Kenneth J. Nowicki
> 10 Madison Street
> Port Washington, NY 11050-3208
> RakuArtist@aol.com
>
>
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