a few discoveries

just a few things to share.  having a substantial foot that allows me to grip a piece while suspending it upside down over a bucket of glaze, dunking it then pulling it back out.  also, i've discovered a cooling rack is perfect for setting a piece on to pour glaze over thus freeing up my hands.

i've updated my etsy blog.

regards

there's a lot of glazing goin' on around heah . . .

well, i embarked on more glazing today.  i didn't take pics of one bowl.  i know it's hard to get a feel for what the finished product will be, but i think it looks interesting anyway to see the pre-fire glaze.  i'm still glazing 2 items the same pretty much.  but, today i glazed w/the reduction results in mind and will be surprised to see what the oxidation results are.

the bowls i did photograph.



the cups i glazed today.





the mugs i glazed yesterday but didn't photo.



well that's all she wrote.  only have a few bowls, the flower pot, the first prototype for the square bottom trials.  i will be getting more bisque out of the kiln tmw.  i'll have more mugs in there.

regards

vinegar slip . . .

i keep a container of slip mixed with vinegar close at hand for attaching components on my work.  it's infallible by my experience.  i've not had anything come off in firing.  i'm anxious to see how the first cookie jar and the recent baking dish come out as i used the vinegar slip (generously applied) to attach the feet which were thrown on the wheel.  i swear by it in fact.

regards

Architectural Sculpting Clay and Myself

okay, i'm trying a different clay of late.  the problem with wetness i was having with the stoneware clay wasn't all me.  the studio manager was demo'g for me and he had the same problem with it going dry easily.  i did find yesterday if i pulled the handle while standing at the sink and thus using the clear running water and not the slurry my water had become in the bucket, the tearing was greatly reduced.  i think that i may have to consider that a contributing problem.  but i'll be in the studio today to work on it more.  i do so need to update my pottery notebook.

i've updated my etsy.com blog with more pics.  i guess had i been thinking i'd have posted all the pics and commentary on work in progress here.  but, this blog is really intended to be a discussion of potting itself.

regards

just a few things from the studio . . . .

updated my blog for etsy.

played with the architectural sculpting clay today.  i was dismayed to find it tears easily.  but, i probly could use more work on the water use thing.  seems it's gone up a bit actually.  it does center a whole lot easier.

i was watching another potter there and noticed she's still having problems with centering.  i don't really pay much thought to what the other potters are doing as i like to be left alone, but i seems she'd have more pleasant a potting experience if she were to get that centering under control.

wonder if it wd be a good idea to make a few demo vids for youtube showing the issues i have during throwing and how i address them and what i think the cause is.  i'll make it perfectly clear i'm only a novice, but i think some things are best learned from those learning rather than teaching.

regards

new playlist 11 vids

created a new playlist:  Guy Wolff, Litchfield, Ct.  enjoy.



regards

The Casserole Challenge

i didn't get to enter the casserole challenge, sigh.  Please vote in the casserole challenge.  but, i'm gonna post the two recipes i was torn between:

Moroccan Baked Fish

3        lbs basa or snapper or other white fish
        outer zest peel of lemon 1.5 - 3 inch X 1/4 inch
1/8 - 1/4 C    cilantro
2-4 lg           lg cloves garlic finely chopped or grated
3/8 t        cumin pwdr
1/8 t        ginger pwdr
1/4 t        poultry seasoning*
1/2 t        black pepper
3/8 t        italian seasoning
1/16 t        colorant (optional)
1/8 t        salt
1/2 C        olive oil
1/4 - 1/2 C    lemon juice

1.  grind all together in mortar and pestal or blend in blender on puree.
2.  rub mixture on each piece of fish then let stand at room temperature for an hour or in fridge overnight.
3.  bake at 450 degrees for 20 min.

* poultry seasoning: 
3/4 tsp crushed sage
1/4 t crushed thyme
1/4 tsp pepper
dash marjoram
dash grd cloves

NOTE:  this recipe makes a lot.  for me i place what will fit into the pan then the remaining pieces i freeze.  in a large piece of plastic wrap i dribble the oil mixture then place a piece of fish then dribble more of the oil mixture cross the top.  fold plastic closed then lay flat on cookie pan or other flat pan that will fit in your freezer (i use a square strainer i have).  once frozen stack in shallow, lidded container and return to freezer.  this way i can grab just one to make a meal for myself or if i have company i can grab the number of pieces needed.
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Eggless Pineapple Cake
from Manjulas Kitchen
preheat oven to 325 degrees

1-1/4     flour
1 t    baking powder
1/2 t    baking soda
1/4 t    salt
1/4 t    cardommom pwdr
7 oz    sweetened condensed milk, canned
1/2 C    unsalted, melted butter
20 oz    crushed pineapple, canned
    whipping cream or container of cool whip

1.  drain juice from pineapple and save for use later.
2.  combine together dry ingredients:  flour, baking powder, baking soda, salt, and cardommom powder.
3.  add milk and butter to dry ingredients.
4.  add 1/2 C pineapple and 1/2 cup of pineapple juice to previous mixture. 
5.  fold all 2-4 together (don't mix but rather fold).
6.  pour into 8X8 greased cake pan.
7.  bake in oven for 25 mins.  doneness determined by piecing w/a fork or knife and removing it to find it dry or only a few crumbs no batter.
8.  remove cake from oven.  cool approximately 10 - 15 min.  shd still be very warm.
9.  cover cake w/serving plate, and flip over.  cake will fall out after gentle tapping on pan's bottom.
10. pierce cake bottom with fork.  brush or spoon pineapple juice over cake. 
11. garnish each slice with a dollop of whipped cream/cool whip and a spoonful of pineapple.

variations:  i sprinkled cake with crushed pecans after spooning pineapple juice over it.

from Manjulas Kitchen on youtube or at manjulaskitchen.com.

regards