The Workshops of David T. Smith Blog

This piece will become available October 9, 2012 at 3 PM EST at www.davidtsmith.com This incredible and truly one-of-a-kind pot came to life with the combined effort of all three of our talented potters. The base and lid of this piece are both wheel thrown by master potter Chris Woods and it is an impressive 24 inches tall and 14 inches wide at its widest point. On the base of the pot Chris added a cobblestone effect on the bottom neck and at the top border. He also added this cobblestone pattern on the lid that serves as a platform for our witch trio. It was important that this creation should have special handles that befit the unique theme of the piece. It was decided that a gnarled tree creeping up from the bottom of the base and repeated on the lid was a very appropriate addition. The handles were put in place by Chris with special care and expertise due to this pots substantial size and weight. The trees are misshapen and knotty with intricate carved bark detail.

These cookies are incredible - so light and flaky - it is more like eating pastry. We make these for almost every holiday. Chocolate is normally my favorite but these are irresistible . Store them in the fridge due to the cream cheese in the filling. For the cookie - 1 cup margarine – NOT Butter – will not make the same flaky layers 2 cups flour 1/2 cup half and half Sugar for tops of cookies Food coloring (if using) Mix margarine and flour with fingers until crumbly. Gradually add half and half. If using food coloring to tint the dough add it now. Mix until well incorporated and the dough can be lifted out easily with hands. Place in refridgerator until slightly cooled - 1/2 hour. Flour the counter well and roll out the dough to 1/4 inch thickness. Use your favorite cookie cutters (Simple shapes work best with this dough) cut out your shapes. Dredge both sides of cookie through sugar. Bake at 350 for 7-9 minutes (until edges are slightly brown – slightly). Cool

SOFT PRETZELS 1 (.25 ounce) package or 2 ¼ teaspoons active dry yeast 4 tablespoons brown sugar 2 teaspoons salt 1 ½ cups warm water 4 cups flour (bread flour or all purpose) 2 cups warm water 2 tablespoons baking soda Melted butter Coarse salt and or Cinnamon In a large mixing bowl or the bowl of your kitchen aid mixer, dissolve the yeast, brown sugar and salt in the 1 ½ cups of warm water. Add the flour to the mixture and mix until smooth and elastic. This can be kneaded by hand on a floured surface, about 8 minutes. Or, the easiest method, using your mixer with the dough hook attachment – about 8 minutes as well. The mixture will be smooth and stick slightly to the bottom of the bowl. Place in a greased bowl, and turn to coat the surface. If using the dough immediately, cover, and let rise for one hour. If you plan to make the pretzels later store the dough in the refrigerator – covered well. I have kept it in the refrigerator up to one day. When using refrigerated

The design/ drawing details of the kitchen in these photos are featured in Primitive Place & Country Journal Magazine Spring 2012 Issue. The kitchen in this small 1860s cottage was similar to a lot of kitchens we have designed and built in the past. The kitchen area was broken up with several doors and windows so a conventional “Fitted Kitchen” would not fit the space. I designed the kitchen cabinets in varying styles, woods, and finishes so each had their own personality. We call this kitchen style our “Collected Kitchen.”