Hulk

"Did anyone live through the chalk blackboard era...."
yeps, and music class as well
 

Been making growlers and screen printing transfers for them and some other projects.
Here's the first, I really like the way it turned out

oh, hulk, that brings back some really good memories.   our  very tiny, 113 students in my grade, class put on some really fine musical performances.   it was a small catholic school in detroit and we had a nun who was a former opera singer.   i just wish i could find the 4 part Ave Maria we did.    we performed in the church mostly, was surprised to find it is now the cathedral for detroit.

Pres you could start writing the book now you have time on your hands.
Teachers have all sorts of gems...in the days of intercom connection from office to class one teacher was summoned to f.office. She had in her class a student who had "out of his seatitis"
So she left intercom on , went to f. Office, 
and after  a few minutes said into intercom, " Johnny B sit down please!"
She returned to a classroom of ashen faced kids and a stuck to his seat Johnny B.
Super teacher!!! Could see through 10 walls and down a set of stairs!!
 

I was one of the ones ahead of the curve with white boards, as I often taught night classes in visual programs. I used the white boards and other projection equipment to aid in demonstrating techniques to classes in Photoshop, Corel Draw, Illustrator,  the Gimp. Much of this was due to my teaching animation classes in the HS starting in 1987.
 
best,
Pres

I really liked chalk boards! Much more than white boards of today. It made writing (legibly) much much easier for me. When they converted to all white boards I was devastated and routinely would find some knucklehead wrote on one of the boards with a regular marker. Mostly instructors BTW judging from content and handwriting. Never screeched my chalk .............. unless I wanted to of course.

"Did anyone live through the chalk blackboard era...."
yeps, and music class as well
 

"Did anyone live through the chalk blackboard era...."
yeps, and music class as well
 

"Did anyone live through the chalk blackboard era...."
yeps, and music class as well
 

Couple bucks for mason jar pre made wiring and silicon gasket. Used to use them as a lesson in shrinkage and fabrication. Can  you plan this project and all the parts and shrinkage required? Fun project to show folks, it’s not so hard and they get a very useable  cool container when finished.
 

Hey, I used chalk boards nearly every day. Most of the time I would save everyone's nerves, but on occasion really a quick way to get everyone's attention. If I was really peeved about something, slamming the door was next!
 
best,
Pres

I had a teacher who would use the long side of a tongue depresser on the chalk board and to this day I can't let one of those things near my mouth.  Just reminds me of my nervous system shutting down 

Did anyone live through the chalk blackboard era....

Friends ordered special take away for each other on the weekend. Stuck i.n diff. Cities they sat down to eat their surprize meals together with video link:-))

How has your  work progressed in terms of thickness and shape(s)?
Several folk have worked toward thin/light sections, then moved away from the extreme for strength, durability and feel. Just into my third year, I have turned away from thin, for the most part. 

Yorkshire puddings.
Yes, it goes really well.  Don't know if this is a UK thing, but we eat pork with apple, gammon and pineapple, turkey and cranberry, blah blah blah
I too love rhubarb crumble, but try not to eat too much pastry/crumble/cake.
The new way of eating together is decide on a menu, cook the same, and eat at the same time, while practising social distancing, and communicating via phone, skype or similar.

Absolutely no doubt about that!
Going to make dinner right now!
And maybe bake a cake for tomorrow.....
Cool westher heading here. Great appetite stimulant.
Big pot of barley broth on the go tomorrow for sure.

My weight is down on all this. I have adopted a lower cholesterol diet in line with my diabetes diet. Between the two, it has forced me to become more vegetarian. I am actually finding that if I don't think of meat replacement as meat, but protein, I'm not bad off. The new bowls are fantastic for eggbeaters, and I am getting creative with capers, fiery mustard, worchestire sauce, or chili lime seasoning, with a little cheese and hot sauce. Oatmeal cooked in micro at level 7 does not boil over. Learning all sorts of new stuff. More riced frozen cauliflower and other veggies.
best,
Pres

"1st rhubarb crop this year."
Pavlovian! ...what are the round brown bread bits?

Half a veg omelet - local broccoli, kale, green and white onion, cilantro, mushroom quick in olive and sesame oils - with a bit o' cheese; pint o' IPA and toast slice onna side thar (spouse ate t'other half!)
The egg floats in a bit of butter, gotta butter! Try a spash of beer in the eggs, whip it good just before pouring in hot pan - the bubbles make it fluff up like

Half a veg omelet - local broccoli, kale, green and white onion, cilantro, mushroom quick in olive and sesame oils - with a bit o' cheese; pint o' IPA and toast slice onna side thar (spouse ate t'other half!)
The egg floats in a bit of butter, gotta butter! Try a spash of beer in the eggs, whip it good just before pouring in hot pan - the bubbles make it fluff up like

Half a veg omelet - local broccoli, kale, green and white onion, cilantro, mushroom quick in olive and sesame oils - with a bit o' cheese; pint o' IPA and toast slice onna side thar (spouse ate t'other half!)
The egg floats in a bit of butter, gotta butter! Try a spash of beer in the eggs, whip it good just before pouring in hot pan - the bubbles make it fluff up like

I got an invite to place some of my pieces in a new "artisans" shop in a town conducive to people looking for art, including some tourism traffic. Delayed of course due to the stay-at-home,  but I am making some items to try out a different glaze palette. Mostly large spoon rests, biz card holders, tea light holders & shallow tray-like catchalls. Should be fun.  I have some commercial oil spot glaze that I've not used yet. There is also a fish imprint on one of these and I want to do something different with the image-maybe a line drawing-dunno yet.  The main thing is there's "something" where for too long there was nothing. Yay me. 

Heyya @Hulk. Thanks for the answer. I would love a gas fired kiln. The concept scares me a bit, but would love one. Only issue there is with management (please read the Mrs ) . She agreed to an electric one but will probably divorce me if I make what she calls 'an improvised bomb' in the backyard. Except for that, she's pretty cool :)). 
Totally get the equipment buying. I do the same for all my hobbies and then milk them for all they're worth :). 
The 2cubic ft is probably the max size for which I could squeeze out sufficient Wattage from my electric system. I'm limited to 230V and 16A. So it's gotta be electric and it's gotta be small. Good part is that I only do it for a hobby and occasionally take on a pot commission but the size should be enoughish. 
About the controller, looked through 30 pages of this forum, and a whole lot of internet. I found a couple of interesting ideas and implementations. Was wondering if I can get a little more first hand feedback as to how they behave. Most of the threads are a couple of yeas old and look quite dead. 
Hello @CactusPots. Thanks for the reply. I actually found shelves that fit my proposed kiln size :D. So i'm hoping to be able to stick to it. Did the math already, so it's just that I need confirmation about whether the power is enough or not and if the wire gage is suitable.  I'd kill for a discussion with someone who owns a Nabertherm Ecotop 60. That's the one that has 60L with only 3.6kW. There aren't really any speciffics about the model on the internet except for some basic stats. 
 

Take your favorite pizza crust recipe and swap out the water and add beer. Because of the extra yeast in the beer you may want to let the dough rise a little bigger/longer. I prefer a darker over a lighter beer.  There's also sauteed garlic and onion in the dough and as you can see in the image I sprinkled sesame seeds on the dough.
I missed spelled soppressata it like pepperoni only way way better.