y friend Eryn and my grandpa Pete get ready to work the serving line.  We used the same bouja recipe we did last year because we think it is a good one.  Although many may be saddened by the absence of the lentil soup I made last year as the vegetarian option, I think it is important to make a different veggie soup each year along side the bouja.  This year I made a butternut squash apple bisque with the squash and apples from the farm.  It has a sour cream and pumpkin seed garnish:)  We made the bread again, both white and whole wheat loaves, but this year we tried to bake them through out the day on Sat and Sun, instead of on Friday.  This filled the legion with the smell of baking bread in addition to the bouja spices, and made for even better tasting bread.The people who came seemed to enjoy the food.  Dom’s mother, Rhoda, decorated the centers of the tables with pumpkins and gourds, fall leaves, and indian corn, which made the space quite friendly and lovely.  Dom and I enjoyed showing people the bowls we made and explaining our efforts to make the bowls for this year’s bouja from the clay we dug at the farm, and the glazes from the ash of the cedar shingles we took off the roof.   People enjoy picking out their favorite bowl.









At this point I would estimate about 180 people came, and we had a blast last weekend.  Thank you to all who came, we so enjoyed your company, and hope the bowl(s) you took home continue to bring you happiness.  If you missed us last weekend, we are doing it all over again this coming weekend as well, from noon to 6:30pm at the St Joe Legion on Saturday and Sunday.  Come for beautiful pottery and great soup and bread and you might even make a new friend!

We are also doing a fun and interesting art project for the barn at this year’s bouja with the people who come, out of clay from the farm!  I will tell you about that tomorrow.

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