Jennifer Harnetty

Yes, it works now. Thanks.

I've reached out to customer support to escalate this and they will be in touch to figure out what the issue is. Since it is the Thanksgiving holiday weekend, it may be early next week, but they will be in touch and help get this figured out. 
So sorry for the inconvenience, and thanks for your patience.
Best,
Jennifer

And to clarify, you do not need to change your password on the forum, as it is on a separate platform than the main Ceramic Arts Network site.
Thanks!
 

Hi Xylia,
I sent you a private message  to address your question.
Thanks!
Jennifer 

@cp dunbar I just took a look at your account and it looks like your membership is current and set up correctly, so I passed this on our director of IT to troubleshoot. With the holiday tomorrow, it may take a few days, but we'll get it sorted as soon as we can.
Sorry for the inconvenience! Happy Holidays!
Jennifer

Thank you! That worked!

And to clarify, you do not need to change your password on the forum, as it is on a separate platform than the main Ceramic Arts Network site.
Thanks!
 

Hello all,
Some of you may have received an email asking you to change your password on Ceramic Arts Network due to a hacking attempt. Some thought it was an illegitimate phishing attempt, but it actually was a legitimate email from Ceramic Arts Network. The company that hosts Ceramic Arts Network had a security breach and while we are unsure if it reached Ceramic Arts Network, we do recommend users change their passwords. We can confirm that no financial information was accessed in the breach. 
If you have an account, please update your password at your earliest convenience.
Thank you and sorry for the confusion!
-Admins

Hello all,
Some of you may have received an email asking you to change your password on Ceramic Arts Network due to a hacking attempt. Some thought it was an illegitimate phishing attempt, but it actually was a legitimate email from Ceramic Arts Network. The company that hosts Ceramic Arts Network had a security breach and while we are unsure if it reached Ceramic Arts Network, we do recommend users change their passwords. We can confirm that no financial information was accessed in the breach. 
If you have an account, please update your password at your earliest convenience.
Thank you and sorry for the confusion!
-Admins

I thought I would post these here just for reference...
Forum Terms of Use/User Agreement
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Please note: New members may require moderator approval to post for the first 24 hours due to our Spam Defense system. Our moderator team does its best to approve new posts in a timely fashion.
The spirit and intention of this forum is to facilitate the free exchange of information. The minimum age to post content on this forum is 16 years of age.
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See the Community Marketplace Terms of Use here.

If you have tried to sign up for the forum, but have not received your confirmation email, please email editorial@ceramicsmonthly.org for assistance. 
Thank you,
Admin and Mods

No bears in the city, however quiet it is! Lotsa jackrabbits though. And coyotes. 
Tonight, no one was particularly hungry because we’re not really active. Dinner was just pasta with a good olive oil, a big garlic clove, about a pound of pan roasted cherry tomatoes and some parm.  I did the pots. 
 
 

Pumpkin bread was yesterday.  I am going to try and Irish Soda bread today.  The pumpkin bread recipe was from my mother in law.  I use it as a base for banana bread or whatever.  It's almost fool proof and reminds me of winter and holidays and family.  And thanks @neilestrick for a great thread.  I am definitely going to try Mea's shoo fly pie.  I don't have starter for sour dough, but I love your photos!
Pumpkin Bread
1 cup raisins, 1 cup water, 4 eggs,3 cups sugar, 1 cup veg oil, 1 tsp cloves, 1 tsp nutmeg, 1 tsp cinnamon,1 tsp baking powder, 2 tsps. salt,2 tsp baking soda,1 cup chopped nuts,3 1/2 cups flour, 1 small can pumpkin (1.5 cups)  Combine all, and mix well, bake in 2 greased loaf pans at 350 for 1 hr. 
The platter was a gift and it was made by Catie Miller.  Perfect for Bread!
Roberta
 

My day to bake bread. Old school long fermentation but not sourdough. I'm trying to make my yeast last as long as possible, all the stores here are sold out. Will have to start some sourdough starter.
Bowl is about 15 years old, it's a second. I had left it as bisque for quite a while, outside kiln area, and when I went to glaze it there was a small mud wasp nest inside it. Got rid of the wasp nest and I thought I had it cleaned well enough but I guess not, there was iron in the mud the nest was made from. Little bit of straw coloured glaze inside the bottom of the bowl. 

Made two lots of jam yesterday.  Tayberry and gooseberry, both the last of last years crop, frozen on day of picking.  It's much nicer making jam in the winter, not in the heat of summer!

Bit of a late breakfast. Mixed a tablespoon of hummus into some canned tomatoes, salt and pepper, a shot of hot sauce and some fresh herbs.  Simmer for about 10 minutes and then poach an egg in it. Serve with toast to dip in the yolk. Cheese toast shown, but any will do. 
These bowls are my go-to. I made them a couple of years ago and tried to make more for the public, but they weren’t as popular as I thought they’d be. 

Also did some cooking for lunch, instead of the constant snacking today. Today has been a good energy day, so I am making hay while the sun shines. 
This is Tom Kha, or coconut lemongrass soup. There is no link to the recipe I use, because I got it off a cooking show years ago, but the link here is similar. I make a green curry paste with a whole bunch of cilantro, the ginger, garlic, onion, hot pepper and lime, but the jarred stuff works just fine. I used enoki mushrooms, because they were super cheap and they’re like extra noodles. I put some fish in, but you can use thinly sliced chicken, or big shrimp (heh) when they’re in season. 
https://www.daringgourmet.com/tom-kha-gai/

With everyone stuck in their homes, people are spending a lot of time in the kitchen. We thought it would be fun to share what we've been cooking, and the pots that are part of the process. Please share the culinary delights you've been creating during lockdown, and the recipe!
I'll go first: I've been making sourdough bread for quite a while, but have only just become confident and competent with it in the last couple of years, thanks to Instagram and Youtube, and the wealth of information that has been shared. I make a loaf almost every week on Sunday or Monday (my days off), that I mostly use for sandwiches and panini, and on Sunday mornings I make French toast with the week old leftovers.
The loaf pictured below I just made yesterday, and it's one of the best I've ever done. I used 550 grams of flour (30% whole wheat and 70% organic white flour), 10g sea salt, 72% hydration, and 100g of 50/50 starter. I only use whole wheat in my starter. I cook my bread in a cast iron Dutch oven, preheated for 45 minutes at 450F before putting the bread in. The first 20 minutes of the bake are with the lid on, then I drop the temp to 430F until it's done, about 25 minutes more.
Most of the sourdough breads you see on Instagram are high hydration (80% or more) and have a really open crumb, which makes for great photos. But it's terrible for sandwiches because the mayo or butter or Italian dressing or whatever you like to put on your sandwich tends to go right through and get all over your hands. At lower hydration I get a tighter crumb that's still light and soft, but closed enough to make a decent sandwich.
The bowl I use to mix my bread dough is a cone 10 reduction porcelain bowl I made about 12 years ago. It has a  water etched swirl pattern and a true celadon glaze- reduced iron, not a green stain. It's slightly flawed, like many of my pots that I've kept for my own use, with a small hole in the wall from an impurity that burned out of the clay. It's a good sized bowl, big enough to be used as a popcorn bowl, and probably bigger than I need for making bread, but it's nice to have the extra space when mixing.
 
 
 

I found enough ingredients in my kitchen to make a Shoo Fly Pie. This is one of my favorite pies, so simple and down to earth, easy to make. I’m down to my last slice. Plate by Christy Knox. Photograph by Laura DeNardo.

1 9-inch pie crust
1 cup molasses
3/4 cup hot water
3/4 tsp baking soda
1 egg beaten
3/4 cup all-purpose flour
1/2 cup brown sugar
3 tbsp butter or shortening
 
Preheat oven to 400 degrees F.
Combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
In a medium bowl, combine flour and brown sugar. Cut in butter/shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
Bake in preheated oven for 15 minutes. Lower temp to 350 degrees and bake an additional 30-40 minutes. 

It was suggested that we post a link to the Glossary on Ceramic Arts Network, so here you go: https://ceramicartsnetwork.org/glossary/
Enjoy!
CAN admin and Mods

Hi all, 
We received a suggestion that all Communiity Marketplace posts should include the location in the title of the post in addition to the item for sale.
Example:
Potters Wheel, Columbus, Ohio
I will add this to the guidelines and pin this reminder here.
Thanks
Jennifer

Hi all, 
We received a suggestion that all Communiity Marketplace posts should include the location in the title of the post in addition to the item for sale.
Example:
Potters Wheel, Columbus, Ohio
I will add this to the guidelines and pin this reminder here.
Thanks
Jennifer

Hi all, 
We received a suggestion that all Communiity Marketplace posts should include the location in the title of the post in addition to the item for sale.
Example:
Potters Wheel, Columbus, Ohio
I will add this to the guidelines and pin this reminder here.
Thanks
Jennifer

Wow great!  Thanks

It was suggested that we post a link to the Glossary on Ceramic Arts Network, so here you go: https://ceramicartsnetwork.org/glossary/
Enjoy!
CAN admin and Mods