It’s always exciting to unload a kiln, especially when there are new shapes or glaze combinations inside. Lately I’ve been working to replace all the various things that have sold (thanks, everyone) so it’s mostly been familiar territory. But to keep myself interested, and above all to keep my time at the studio from ever feeling like a job, I try to mix it up a little and do some new and different things on a regular basis. There were a couple of turkeys in this last batch, but most pieces came out quite nicely. And often new shapes and colors inspire me to make something that will sit just right in there, like the plate was made for the food and the food was made for the plate.
Category: Ceramics
The studio is having its annual holiday ceramics sale this weekend, so I have been busy making, glazing, and firing a bunch of new pieces for that as well as filling several orders that have come in since the last plate-related post. (Thanks, Zoomie). Here’s a rundown of the most recent batch, beginning with these oval dinner plates for friends in Boston.
I managed to log a fair amount of studio time over the last couple of months, and here’s some of what I did. I’m trying to divide my time between making more of existing designs and trying new things, so there’s a bit of both here. I’m going to start selling some of these via Etsy in the near future for anyone who’s interested; look for a post with a link when I get that together. Anybody who can’t wait can email me.
For starters, I made 10 more of the flower cups:
There’s a pink glaze under the inside blue around the lip, giving them a nice blush. For something new, these bowls are about the same size but a little thicker:
Welcome! Come on in. I’m still fixing the place up, but it’s fit for visiting. There will be more bits and pieces added in the near future, but for now please enjoy the light, space, and functionality of my new cyber-kitchen. It’s almost as satisfying as the renovation of our actual kitchen that I did back in February. Many thanks are due to Claudia for relentlessly pestering me about how ugly the old blog was,…
At long last, the kiln fired. I began these pieces back in the spring, I think, so there’s a bit of a learning curve at work, but I’m happy with most of them. For the next batch, whenever that happens, I have many more ideas. I may bring my Mother’s wheel up from Brooklyn and start practicing. I’ve also got some ideas for non-ceramic serving pieces that I may get to in the near future,…
OK, so I have no idea how I ended up in a blog popularity contest with the most popular food blogs in the world, but I’ll take it. If you haven’t already, and you are so inclined- on the basis of, you know, liking this blog- please click over there and lavish me with hatty appreciation. If I can get my traffic to a respectable level, it will be ever so much easier for me…
I just realized that this blog is three years old as of a couple of days ago. In honor of this momentous millstone milestone, why don’t you all take six or seven hours to go back and reread the entire thing? I’m pretty sure there will be lots of enlightening little details that you missed the first time, and you’ll be glad you did. Some of you may wish to write post-graduate theses on it,…
Now I realize that this is the first time in the history of the internets that a food blogger has ever posted a meal out of order, and I humbly beg your indulgence for the inexcusable affront to all that is decent and proper that is this post. The meal in question dates from before my trip to the city, and will have to suffice because the culinary adventures of the last two days have…
I just picked these up today, though they got fired last week. I had a hard time deciding how to glaze them; there’s a big tension between my desire to play with colors and patterns and my desire to have simple dishes that allow the food to shine. This batch is sort of an attempt to split the difference. Some I love, some not so much, but they all inspire me to keep pushing ahead…
The first things I made in the class were a bunch of these espresso cups. Their form is based on Richard Serra’s torqued ellipses, and I glazed them white then dipped the bottoms in black to refer to the intended contents. I can’t say that they make my coffee taste better, but the experience is definitely more pleasurable.