Oct. 17th, 2019

offcntr: (Default)
Last day of making pots for this firing. I threw eight more pie plates, four dinner plates, trimmed thirty soup bowls and put handles on twenty-two tall mugs.

Very warm in the studio--I'd fired the bisque kiln overnight. It's not too bad while the vent is running, because hot air is being drawn outside. After the kiln (and vent) shut down, it starts to dump heat inside, which is both a blessing and a curse. If I'm trying to dry finished pots out entirely, the extra heat is a godsend. If I'm only trying to dry them a little... not so much.

Soup bowls weren't ready to trim yesterday afternoon, or even evening. Around 10 pm, they were perfect, and I was way too tired to deal with them, so I wrapped 'em tightly for this morning. The tall mugs were dry on the rim, super-wet everywhere else, so I flipped them over and put them on the bottom-most shelf, hoping they'd dry just enough but not overly.

Called it pretty well--they were ready for handles first thing. Unfortunately, I wasn't ready. I pulled a batch of handles and set them on a high shelf to firm up, wrapped the mugs and started trimming bowls. Which, no surprise, were past prime. I ruined three of them, two from cracked rims, one that I managed to trim too thin down near the foot. 

Didn't get to the mugs until after lunch, at which point, the handles were all too dry. Broke the first one trying to attach, and wound up throwing them all in the recycle bucket and pulling another set. Biked down to the bank (Clay Fest check had arrived!) and threw the pies and plates, by which time the new set of handles were ready to go. (It was really warm in there.) Got it all finished before supper.

Tomorrow I unload the bisque, and, weather permitting, inventory the van. Glazing to start on Saturday.

Crisp

Oct. 17th, 2019 10:30 pm
offcntr: (Default)
Because I didn't have studio work tonight, I got to catch up in the kitchen--wash dishes, organize the fridge, make an apple crisp. We still had a bag of Gravensteins from our tree out back, though they were getting wrinkly, so I decided to make a crisp from them, along with a few from the Farmer's Market to bulk up the lot. I've got a special crisp pan, like a squared baker, but wider and shallower, and an unconventional crisp recipe. It's very biscuity, almost like a cobbler; got it from my Grandma back in Wisconsin.

Grandma's Apple Crisp

5 or 6 baking apples, cored and sliced (I don't bother to peel)*
1 cup flour
3/4 cup sugar
1 tsp baking powder
3/4 tsp salt
1 egg
1 T water
1/3 cup melted butter
1/2 tsp cinnamon

Place apples in greased baking pan. Whisk or sift together dry ingredients, then add unbeaten egg and water. Mix with a fork until crumbly, then spread over the apples. Drizzle melted butter over the top, then sprinkle with cinnamon.

Bake 30-40 minutes at 350° F.

*I also make a rhubarb version, but sprinkle 1/3 cup sugar over the sliced rhubarb before adding the topping, and leave out the cinnamon.

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