Half ton of clay delivered on Friday.
Preparing to make sundried tomatoes with garden fresh sun golds and sweet selects.
Cherry tomatoes heading into the dehydrator.
Rolling out the pizza dough.
Only in an artist's kitchen would an LLBean thermos be used in place of a rolling pin...because the rolling pin is in the studio to be used on clay!
Last night's pizza LOOKED fabulous with whole grain crust, fresh-from-garden basil pesto, chanterelle mushrooms. and our own sundried tomatoes....too bad the oven decided to stop working!
Chris and I have been a bit like that little squirrel lately. The colder temps and winds that signal autumn combined with the shade-changing and tumbling-down of leaves has us scurrying to put food away for winter. Harvested basil prompted pesto-production, tomato bounty elicited sundrying (via dehydrator) as well as a big batch of spaghetti sauce which will be cooked and canned later today. The pole beans have been prolific so those will also be canned this week, and apples are being scouted for apple sauce. The garden produced much better results than last year, although, we fully acknowledge that we have much to learn about farming our tiny plot. It continues to be a work in progress.
Last night's gourmet pizza with fresh pesto, sun dried tomatoes, and wild-harvested chanterelle mushroom had our mouths watering. It had been a long day of work for the two of us and this late-night dinner was sure to hit the spot. To our extreme disappointment, we discovered that the oven had kicked-out on us, heating after over an hour to only 325 degrees. Apparently that was the only temp I had been cooking at lately and hadn't noticed any problems. Who knows how long the lack of heat has been an issue. Needless to say - the pizza looked far better than it tasted. Attempts to cook the bottom of the crust in a fry pan were not hugely successful. Let's just say, I woke at 4:00 a.m. a bit hungry from lack of adequate supper. Deja vu struck...wasn't it only three weeks ago that the pottery kiln wouldn't reach full temp? What is it with me and these ovens?
Happily, the elements are back to working order in the kiln. There are still issues though, noticing that the thermocouple is not reading the temps accurately. I have ditched all expectations of reliability and have resorted to firing with old-fashioned cone pacs. To regain some consistency, I decided to retest all my glazes at both cone 5 and cone 6. Yesterday the cone 5 test fire ran and I will unload and check those little wobbly lopsided mini pots later this morning. Once unloaded, I will reload for the cone 6 test firing and let that run while I am working on my fall semester projects for the Heartwood College of Art MFA program. As usual, I am multitasking and wearing several hats at once. With the change of my teaching job to half time, one would think I would have gained extra "free" time, but that would have been an unrealistic expectation I suppose. I am busier than ever juggling teaching, pottery, running the shop, MFA classes, and now we can add the proverbial winter nut-storing to the list. Note that photo above of the 1/2 ton clay shipment. Food isn't the only thing being stored for winter around here!
Next weekend is the Two Countries One Bay Artist Studio Tour. I look forward to that event each year and meeting new and interesting folks who are scurrying from studio to studio to catch the rare glimpse inside over fifty working-artist spaces. I have lots of prep to do before the event begins. I spent the past two days glazing work not only for the test fires but for the tour, too. I have been blessed with excellent sales this summer, and now the shelves are looking a wee bit bare to me. I look forward to restocking them for the weekend and for other upcoming events this fall.
The only other news to report (which isn't really "news) since the last time I blogged is that we survived Hurricane Irene in good order. Luckily for us downeast it wasn't so bad - a bit of heavy rain and wind but no damage that I heard of. News forecasts showed that others did not fare so well in the more northern parts and up through Vermont. We definitely skirted the worst of what could have been and for that I am thankful.
The cats continue to coexist as best they can. A bit of hissing and growling still ensues and Bello tries to stake his claim on certain areas while Bouli continues to dance on the edge of boundaries. If people could get along at least half as well as these two have after being thrust into each others' personal spaces, then we could say that we have come a long way.