Quasimodo Potter

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Often it is the quiet grace of a scene, individual or object that draws me in. There will be brighter hues in the evening sky, or a more colourful character at the cafe or a shinier pebble on the beach, each providing a flash of engagement. They are not the ones that hold me. I will be waiting for the softer moments to appear – ones that I can linger over and savour. The sunset in Dinner Bay above is a perfect example. And so is this pottery pot.

When you see this lovely pottery pot on the shelf with other more brightly coloured cousins it may be tempting to pass it by. But all you would need to do is pick it up to know and see its unmistakable beauty and quality. As with many of the potter’s pieces, it is multipurpose and can be used to cook a small roast, chicken or bake a stew, casserole or beans.

Just look at the detail on the lip of the lid which fits smoothly onto the pot.

Here is a dew-covered snapshot of the bottom. Are you smitten yet?

Mayne Island Quasimodo Pottery creates unique, extremely high quality craftsmanship and functional art in its pottery pieces.

Of course, there is no point in having a pot like this without a good recipe for homemade baked beans. This recipe is from my mom and given to her by her mom. It was my favourite dish as a child and I used to request it for my birthday dinner.

Homemade Baked Beans

1 lb dried beans (pinto beans)

1/2 tsp dried mustard

2 tbsp dolmolso (dark) molasses – I use about 3 tbsp with another tbsp maple syrup or bit of brown sugar but it is a matter of taste and what kind of pork you use will change sweetness.

A piece of unsliced bacon, salt pork, smoked pork hock, ham bone, (or beaver tail if that is all you have)

1 small onion

2 stalks celery (and I add a couple of carrots)

black pepper to taste

*Note: don’t add salt until partly cooked and tasted because of salty pork

Cover dried beans in lots of water add a dash of baking soda and soak overnight. In the morning, rinse beans add fresh water and simmer for about an hour on top of the stove. Then put beans in roaster or bean pot with other ingredients and enough of the liquid to cover. Bake at 250 degrees until done – probably will take all day. Add water if and as necessary – very important when using a roaster as beans tend to dry out more easily than in a bean pot.

This pot of beans was served with fresh wholewheat sourdough bread.