24 Karen J Beaumont

Menu for my Bowls
Karens winter Vegetable Soup

Cooked with care,good positive thoughts and love.

3 VEGETABLE STOCK CUBES
1 DICED CARROT
1 LARGE  DICED ONION
1 GARLIC CLOVE
HALF OF A GREEN PEPER
SEVERAL MUSHROOMS
salt and peper to taste

COOKED SLOWLY OVER A LOW HEAT UNTILL SOFT THEN BLENDED FOR A FEW SECONDS
TO LEAVE BITS OF VEG IN THE SOUP.

Served in my wonderful DISHINIT BOWLS WITH seeded FRENCH stick and RYE BREAD.

Anita  - a recipent of a bowl baked us a fantastic wheat free mandarin
moist cake. Recipe to Follow as Im determined to get the recipe.

I was most pleased and delighted at being invited to a contempory art project “bowl luncheon”
I was very exited at having chicken noodle soup but this was changed to home made vegetable soup as someone was  vegetarian.
I entered a room of wonderful ambience, a table filled with candles bowls and food.
We had a choice of which bowl we felt comfortable with a very tactile time picking up the bowls and choosing mine.
It was so nice knowing that my very good friend designed this bowl for  me, I was anxious to eat the homemade soup to see if it tasted as good as it looked.
The bowl and the soup was delightfull.
What will I do with my bowl?  I shall show it off to everyone who comes to my home and tell them what a unique experience it was.  I shall USE IT as often as I can and think of my friend who so thoughtfully made it for me.
The design on the bowl will be a place I shall soon visit even though these bowls where designed a year ago before Karen knew she was going to have a house on a hill in the country.
- Beverley Broten

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