Salt Crocks and Food Porn

I’ve been on kick in the ceramic studio, making crocks.                          

A crock for Sichuan peppercorns made from Electric brown.

                                     
I have also been cooking my usual rotation, but am longing to make some old favorites like a breakfast burrito and crostini.

         

Only I’d swap out the bacon for chorizo and omit the potato hash and of course, lots of hot sauce, either Valentina’s or Cholula.

And instead of my usual cool prosciutto and an arugula salad tossed with lemon juice atop a white pizza, I'd have the Italian ham and citrusy dressed peppery greens atop goat cheese with a sweet drizzle of balsamic glaze. Staying attuned for these food ambitions.