oldlady
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Posts posted by oldlady
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babs, what a beautiful pie on that plate. WHIPPED CREAM???? yummy in the tummy.
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my bicycle is happy that i finally put air in its tires and have taken it out of the shed. i think i must have shrunk a little, my toes hardly touch the ground. got to see if the seat can be lowered. i don't go far, maybe 2 city blocks. just hope nobody comes around the corner while i am approaching it.
finger exercise works too, typing here, playing solitare and playing two boards on the scrabble game help keep fingers nimble.
- Bill Kielb, Hulk and blackthorn
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try dried cranberries and pecans. yummy
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callie, that is not fair. i have not had dinner yet. fresh bread..............sigh........................................
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YUM!
what a lovely plate. oh, yes, the food looks good, too.
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not today but you reminded me of a breakfast in september in harpers ferry back in 2017. my pieces plus a cream and sugar by del martin, a mug by seth cardew, and a thin waisted cup by john glick. i made the square at a workshop with ellen currans in oregon. marvelous time there.
the bacon looks excessive but it is paper thin and i microwave it on paper towels to take out the fat.
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beautiful bread, beautiful bowl, beautiful philosophy. thank you, neil.
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neil, did you notice how much your ductwork looks like a sculpture? just add arms to reach the snow shovel.
- Rae Reich and neilestrick
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my world has ended with the total closure of the library system. usually i read constantly but i was caught on a day when i only had 3 books out. have only 40 pages left on the last one. i have a kindle fire and have had it for several years. does anyone know of a tutorial on using it that i can find online? i turned it on several times but there are always things that show up unannounced and look as though i will have to pay for something. can't do that.
watching a lot of youtube but never found a definition of "subscriber". is that something you pay to be or what? and facebook and instagram shut me down.
planting flowers in bigger pots was today's big event. and washing the 22 saranwrap windows on the porch will happen tomorrow . whoopee! then i will be able to see more of the very odd birds that strut around in the yard. ibis that are not in a zoo! and sometimes green parrots fly overhead.
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i live like a hermit anyway but i am upset that the library is closing early and the huge walmart and its two grocery walmarts have empty shelves and freezers. it took 3 trips to get 32 bottles of water. i only got it because i arrived just as a huge pallet of my brand water was delivered to the area of the store where the shelves were totally empty.
no frozen food, few fresh vegetables and fruit, no cereal in that aisle. about the only things left were the odd brands and strange kinds of foods. the other supermarkets have the same problem. fortunately, i do not need much but my dog is going to miss his treats. and i am out of ICE CREAM!
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the wax is used to separate areas of glaze. if you do use wax plus alumina to separate the pieces the alumina should just become dust once the wax burns off.
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i did make clay with that simple formula that got folks on this forum into a tizzy. unfortunately, it was red and my hands and everything in the studio looked bloody awful. so i stopped using it. it was exceptionally cheap to make. if anyone wants to try it, get a bag of Redart and a bag of XX saggar. mix with water. it used to cost about $20 but i am sure that cost is higher now. 2 bags, 50pounds each equalled a lot more clay when the water was added. it is a cone 6 clay.
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i rely on recipes from books and other potters but mix my own buckets of glaze. i do not remember any true failures that were disasters except one recipe from a book that came out looking like the lava glaze someone here was trying for recently. one other was my failure to remove the 1000 gram weight from my scale and that resulted in a much larger quantity of glaze than i wanted.
the only commercial glaze that i use is the entire color choice in duncan stroke and coat. these are for small parts of decorations on the empty bowls i make each year. i use their purple for the dragonflies that go on most of my other work. i have to say that the stroke and coat "hot tamale" red makes a big bang when i spray it on the outside of some of the bowls. i almost want to do a series of them and call them " Lucy's Kitchen" as they remind me of the 1950s TV show most of you only saw as reruns.
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min, your mussels will be beautiful when you finish them. the NCECA in tampa in 2011 had free ones for people to take home. i got one and it was glazed so perfectly it appeared to have just come from the sea.
what will you do with the piece shown?
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one other thing to check is the pins themselves. i had a problem years ago because the hole in the wheelhead was just a little bigger than the shaft of the bat pin. i used a new bat to find the correct spacing and just unscrewed the bat pin enough to slide it over to the correct place. tightened it up HARD and have never had another problem with it.
- Bill Kielb and Rae Reich
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i have hot and cold water in west va with a normal size laundry tub. it had a gleco trap but when the plumber moved the sink he did not connect it. so i use a bucket inside to catch most of the clay residue. this is connected to a septic tank so i know someday i will have to have it drained. being there only 7 months a year and using minimum water, i have had no problems. i also had it raised to a comfortable level so i do not hurt my back leaning over it.
in florida, the sink is a deep one that drains to a barrel outside. i still use a bucket for the first rinse. that water is only cold but i have an electric tea kettle right next to the sink. it is also higher than normal.
just a note for those of you considering a sink but have little room, the average size laundry tub is a lot bigger than the small one i have in my tiny trailer home in florida. it came from a mobile home supply company and is only 18 inches wide. it is also set higher than the standard legs that come with these sinks.
your sink, make it comfortable for your height.
What's On Your Kitchen Table?
in Aesthetic Approaches and Philosophy
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lee, how do you eat such a huge mushroom with chopsticks? i can't even hold them right.