I have been away from the wheel for ages. First, I was getting ready for my knee replacement by doing serious cleaning and other house projects and then recuperating. The surgery was the day after Memorial Day and I ventured to the cellar, beginning gradually, last month. The humidity wasn’t conducive to drying the pots but I finally had enough to load the kiln!
Being pretty low on just about everything, I started by filling outstanding orders and then replenishing my supply of pieces. I have no shows scheduled due to the fact that applications were due no later than July and I was unable to gauge how well I’d do setting up my booth and display and then standing for two days. I’ll have the annual open house on November 8 and the fundraiser at NYSEG where I used to work.
Although I haven’t used any new glazes, I am trying some different glaze combinations. One of the batter bowls is black on the outside and the interior has a glaze added that looks like splashes of gold. The large batter bowl has black on the outside and turquoise on the inside. Both combinations look good and I’ll be using them. I’m also using a new white clay that I really like. My glazes work well with it. I have a small supply of black clay but have yet to try it. I’m looking forward to trying a marbleized look but don’t want to experiment before Christmas.
This firing had two different sized batter bowls. I have a large one that I always use when I bake bread. It holds enough dough for a two-loaf recipe to rise. The larger of these bowls holds 8 cups while the smaller ones hold just over 4.
Even though berry season is over I included some berry bowls in the firing. They are always popular. I make mine without the drip plate. I leave it in the sink till the dripping is done. To me, that’s easier than having a two-piece set to store when not in use.
The ever popular piggy banks will likely be in most firings for a while.
French Butter Keepers are available. These are popular and a way to keep butter spreadable and fresh. For those of you who don’t know, you fill be base with water till it will touch the butter. The stick of butter goes in the lid and you change the water every couple of days. The butter can stay on the counter without spoiling as long as the water is changed often. A customer had one that one of her kids broke and she called to order another because she said it’s a “Mom saver” at mealtime since her kids can butter their own bread.
Although it’s been sold, there was a kitchen compost keeper in this firing. It’s more attractive than the used milk container that I used use! Toss scraps inside and dump in the compost bin when full. There are holes in the lid that allow the included charcoal filter to keep smells at bay.
Soap dishes were included to fill blank spaces on the kiln shelves. Paired with a scented handmade soap, they make nice hostess gifts or stocking stuffers.
I’m throwing pretty regularly now and currently have garlic keepers, square plates, brie bakers and baguette holders awaiting the next firing. There are also pie plates drying. Berry season may be over but the holidays are just around the corner and there will be pies for dessert in many households. I’m experimenting with a toothbrush holder and may be able to unveil that next newsletter, along with bacon cookers for the microwave.
If anyone wants something specific for holiday gift giving, be sure to let me know as soon as possible so that it will be fired in time. You can reach me either through the website or by emailing email@example.com directly. I am planning an open house on November 8 so that will be another chance for getting holiday shopping done. I hope you can stop in.
It’s great to be back!