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Buttermilk Biscuits
Makes: 12 large biscuits

Preheat oven to 450 degrees
6 ¾ cups all purpose flour
4 ½ teaspoons baking powder
2 tsp salt
2 tsp baking soda
8 oz butter stick cut into small cubes
2 oz lard stick cut into small cubes

Mix dry ingredients in a large bowl.  Add butter and lard with the flour mixture into a food processor and process until the butter and lard is the size of peas (you will need to split this into 3rds to accommodate the size of your food processor).

Pour the processed mixture into a large mixing bowl.  Cut 2 ½ cups of buttermilk into the dry into the dry ingredients.

Fold the dough 4 times (layering it).  Cut into 12 even square biscuits. Brush with egg- wash.  Keep cold until ready to bake.

*It is very important not to add extra flour

Put into preheated 450 degree oven then turn down to 350 degrees right away for 20-25 minutes.  Bake until golden brown and the center is no longer raw.

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In a mixing bowl combine all ingredients:

*Toss ingredients together then puree in food processor

 1 large can (28 oz can)- Tomatillos & ¼ of the juice (strain off ¾ juice)
¾ cup- onions
2 tbsp- roasted garlic
½ cup- cilantro leaves
1 tsp- key lime juice
2 tbsp- canned jalapeños
1- tbsp salt (salt to taste)
¼ cup- can green chilis with juice

 Serve with Breakfast Wraps, Enchiladas, Tacos & Chips!
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Mother's Day is right around the corner so I thought I'd do a little tribute to Mothers near and far. I'm sure we can all agree that mothers deserve all the gratitude and love we can offer, not just on Mother’s Day but every day!

Mothers are the hardest workers, the best friends and the greatest comfort. Honestly, I could never do justice by trying to describe their worth in words.

There are some whose mothers cannot be reached on Mother's Day though, for various reasons, so I decided I’d rather honor Motherhood by relating to the archetype through the patterns I see in nature - Something I feel like we can all relate to on such a special day.

Metaphorically (peppered with some literal meaning), a mother is the ground beneath our feet. From her soil we grow roots so that we can develop ourselves into who we were created to be. She teaches us that the seeds we sow will grow and we learn this by her example.
 
Motherhood is about nurturing, birthing and passing on the wisdom of compassion, forgiveness, grace, kindness and love. While the Father watches over us providing structure and safety, eliciting values, teaching us how to make good choices and draw healthy boundaries, the Mother meets us when we are in the depth of our pain and assures us that we are loved, cared for and have everything we need to get where we are trying to go.

I heard a pastor say once that he believed God hides Himself behind nature so that we can experience Him in a more personal, tactile way. It always stuck with me. I’ve also heard many potters relate to this by being constantly humbled by the clay they work with; sometimes feeling like it was the clay that was forming them into a better human being.
 
It’s entirely possible that I unnecessarily read metaphors into things, but I like to think that I’m noticing patterns in the way things move and relate to one another. Regardless, I can’t help but be reminded of the essence of a mother when I look out in nature. Whether it’s observing plants popping up in the spring, seeing a fish leaping out of a creek or walking through a garden full of flowers; if I pay close enough attention I can witness motherhood everywhere!
 
So whether you can be with your mother during the holiday coming up or not, I hope you can find the inspiration to stop for a moment and experience, sit with and celebrate the archetype of the mother that is around us every single day.

Please leave a comment below to explain what motherhood means to you! 
 
<3 Kayla Marie
Retail Store Manager 
Mountain Arts Pottery
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Toffee-Espresso Shortbread Cookies (Makes 4 dozen)

1 cup butter, softened 1 cup powdered sugar ½ cup almond toffee bits 2 Tbsp espresso powder 1 Tbsp vanilla 2 cups flour ¼ tsp baking powder ¼ tsp salt

Beat softened butter until smooth; slowly add powdered sugar and continue mixing until smooth.  Stir in toffee bits, espresso powder, and vanilla until blended well. Combine flour, baking powder & salt, then gradually add dry mixture to butter mixture.  Mix until completely blended.
Split the cookie dough into two even sections, then roll each into a 7” log shape.  Place into plastic zip bag and chill for minimum of 4 hours before use. Logs may be placed into freezer and used at a later date.  
Cut each log into 24 slices.  Place slices 1 inch apart on greased cookie sheet or parchment lined pan.  Bake in a preheated 350 degree oven for 10-12 minutes until edges start to brown.  Remove cookies from baking sheet to cook completely.
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 “The opportunity to serve is everywhere if the heart is seeking and there is a willingness to take action.” 
― Henry Hon, One: Unfolding God’s Eternal Purpose from House to House


How do you think it would feel if every one around you just existed to make you happy; to feed you, dress you, clean your house, take care of your yard work, feed your animals and maybe even to be a friend when you needed one? Or maybe the thought of just being completely left alone by others and never seeing another human sounds even more appealing.


At first you might think that sounds really enticing, but if that thought experiment marinates in your mind long enough you might decide that that reality could become a very lonely one; Severely lacking in real connection and purpose.


Brown University did an in depth study that revealed the benefits derived from serving. One of the main take-aways I got from reading through that thesis (there were several) was noticing a link between being of service to others and overall health benefits;
“Even when controlling for other factors such as age, health, and gender, research has found that when individuals volunteer, they are more likely to live longer.” 

There was a woman who came into the store recently with her mother and after the woman paid for her pottery items, her mother reminded her that she had wanted to pay for it.
 
“Oh mom, I’m sorry!” She responded. I was struck by her response and thought it was so sweet she understood that if she didn’t let her mom pay for her gift she would be withholding a joyful opportunity from her. Their dynamic was so pure and sweet towards each other and the strength in their connection was palpable.

Serving others gives us an opportunity to bring joy into a moment we are sharing with another. If it’s in service to someone who is hurting, relieving even a small amount of suffering for another is so rewarding. It doesn’t require a grand gesture either. It can be small acts of kindness, preparing a special meal for someone close to you or simply just offering a smile. It feels good to give! To be there for others when a helping hand is needed and to show up in the world as a force that improves and brightens its surroundings truly does bring us true happiness.
 
 
May we all bring a little more service, a little more compassion and a little more love into the world every day. 
<3 

-Kayla Marie
Retail Store Manager
of
Mountain Arts Pottery



See what we are SERVING today! 
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Chicken Curry Soup
Makes:  about ¾ gallon

8 cups of water
1 cup onions diced
2 tbsp & 1 tsp curry powder
1 ½ tsp fresh lemon juice
1 tbsp black pepper
½ tsp bay leaf powder
¼ cup chicken base
2 tbsp fresh garlic chopped fine
1 ½ tsp dried parsley
1 tsp cumin
1 tbsp garam marsala
1 lb diced chicken

Combine all of the ingredients in a large pot. Cook for 1 ½ hrs.
Add: 2 lbs diced potatoes

Mix together:

1 can of coconut milk
¼ cup cornstarch


Immediately add this mixture to the pot.  Stir until the soup starts to thicken, then add:
10 oz half & half
1 ½ tsp white vinegar
Remove from heat & serve.
​ENJOY!
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​It's all too common to see artists renting the cheapest basement apartment in the area; working nights at the local dive bar just to be able to pay for the supplies they need for their craft and living off of a humble budget that barely gets them by. There's a reason somewhere along the way we coined the term "starving artist"!  Once I began to pursue various artistic endeavors myself, I realized the level of dedication and endurance that craftsmanship commands and was swiftly humbled.

It’s impossible to know the time and work that goes into the process of skillful creation. Let's not take for granted the ones who build beautiful sculptures in our parks, who add color onto our city sidewalks, who design our favorite clothing, jewelry and shoes in our local boutiques. The ones playing live music at our favorite venues, who hand crafted our favorite cutting boards and of course, those who can craft a tasty meal!

​Local businesses are the glue that holds our communities together and essentially keep our artists doing what they love. They bring people together and support the infrastructures that make up our community. They employ the artists and students and they keep creativity, newness, quality and integrity alive in our society. If it weren’t for them, we’d be at risk of our cities becoming a series of corporate strip malls and fast food chains.

Here, at The Coffee Pot Bakery and Cafe, we are so grateful for our community’s constant support so we can continue bringing high quality food to the table while supporting our local Montana artists in our store. We are so lucky to have such a talented team of artists both in our pottery studio and in our kitchen! It’s such a gift to be surrounded by high quality Montana handmade products and to get to share in the joys of amazing food with people who come into our  bakery and cafe every day.


-Kayla Marie
Store Manager
Mountain Arts Pottery and the Coffee Pot Bakery and Cafe


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French Macaroons
Makes 30

Ingredients-

11 oz. Almond Flour
13 oz. Powdered Sugar
7 oz. Egg Whites
1/2 Tsp Vanilla
1/4 Tsp Salt
1/2 Cup Sugar
(add desired food coloring)
Icing of your choice

Line two cookie sheets with parchment paper; set aside .  In medium bowl, stir together almond flour and powdered sugar; set aside.

In large bowl, combine egg whites, vanilla, salt and food coloring.  beat on medium speed until frothy.  Gradually add granulated sugar, about 1 TBSP at a time, beating on high just until peaks form.  Stir in flour mixture.

Spoon mixture into a large decorating bag fitted with a large round tip.  Pipe 1 1/2 inch circles, 1 inch apart, onto cookie sheets.

Let stand for 30 minutes before baking.

Preheat oven to 325 degrees.  Bake for 10-12 minutes.  Cool on cookie sheets.  Spread or pipe icing of your choice onto bottom half of cookies and top with remaining half of cookies.
​Enjoy! <3 
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What a year!  We are so grateful to have made it through our first year as owners with more lessons and growth than we could have anticipated.  It’s been a wonderful challenge and an even greater opportunity and we could not be more thankful for it all.

We will be the first to admit that stepping into the role of “new owners” came along with a healthy dose of intimidation.  Knowing how loved and respected Josh’s parents were with our deep appreciation for the culture they had built, we wondered if we would be able to sufficiently fill the shoes, so to speak.
There was a particular moment when it hit us, sometime in the spring, where we thought, “Wow!  This is awesome. We have such a great team and community around us who are all excited about where we are going and we feel so fortunate.”


The greatest highlight from last year was getting to know our loyal customer base, whether it’s those who visit us daily or once a year, getting to know those who have supported The Coffee Pot for so many years has been a true pleasure for us.  If it weren’t for them, none of us would be here!


​In reflecting, we ask ourselves what we learned this year that was the most valuable lesson and it’d probably be the practice of grace with ourselves.  We constantly have to learn how to do new things that we have never done before and it has required a tremendous amount of grace to be OK with imperfection.  This has been such a valuable test because we feel like offering grace to ourselves has allowed us to feel even deeper appreciation for our team here; knowing that we are all in this together and mistakes are inevitable when you are learning something new.

With our first year under our belts, we are excitedly looking forward to seeing what this year has in store!

Thank you so much for being here with us,

-Josh & Kathy Lockie
             and
 The Coffee Pot Family and Mountain Arts Pottery Family
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One of my fondest memories as a child was when my parents would load my two brothers and I in the back of our station wagon and take us on a road trip to my great-grandparent’s house during the holidays.

There were two things I could always count on when we arrived.  First, as soon as I would walk through the front door, my “Gompy” would be sitting in his recliner, our eyes would meet and he would very dramatically sing “Here comes Miss America!” as I would do a little twirl and curtsy ended with a shared giggle between us. 

Once our jackets were hung up and all of the hugs were exchanged, Gompy would lead us into the kitchen and, with some sweet talking my mom into approving, feed us a large amount of sugar in every form one could conceive of. 

There were the soft peppermint candies in a bowl, the chocolate truffles on the coffee table, cake, the box of holiday cookies and then of course…Eggnog! 

When the time came to wash down the mound of sweets he fed us, I distinctly remember him insisting on us drinking our eggnog out of his very special crystal wine glasses.  We would politely tell him that paper cups were fine and he would respond with an, “Absolutely not! You must drink out of these special glasses. It makes it taste better!” And I have to admit, in my 30+ years on this earth, I have never had a glass of eggnog that would even compare.


Come to find out, a professor at Oxford University by the name of Charles Spencer has spent many years studying this very topic! He and his cohort go by the title “gastro-physicists” and have studied in minute detail how we experience food and drink. They even wrote a book about it called, “The Perfect Meal”.

They are known for enjoying dishes that would make most of us cringe- for example; ice cream made out of grubs. Can you imagine?!  But because they have learned how to soothe and excite all the senses during a culinary experience, they can genuinely enjoy many rather unique or originally unexciting dishes.

They found that who we eat with, how food is arranged and described, the background noises and yes…even the texture and weight of plates and cutlery all distinctly affect the flavor of the dish or drink.
When you sit down to eat with dishes made from clay, the tactile experience creates a feeling of home and nourishment. Perhaps it’s because we are indirectly connecting to nature; triggering a more say, “primal” response in our brains.  There are many questions around what is actually being conveyed to the brain in these moments but some suggest that our biological history and makeup have a large part to play in our reaction to specific environments that remind us of our more indigenous times.

However deep you want to go into this topic is entirely up to you, but isn’t it fun to know that with just a little extra thought and intention, we could possibly make a frozen lasagna taste like a comforting home-cooked meal?  It just goes to prove that life’s joys really are made up of all the little things.
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