Jun. 23rd, 2020

offcntr: (Default)
So I've had these three masks--bear, fox, raven--on the shelf in my studio forever. Finally got around to adding the terra sigillata in April. I finally got them smoke-fired last weekend.

Part of it was weather--every time I had a few days free to set up the firing pit, it rained again. Part was fuel. I found a spilled bag of pellet stove fuel along a back route near the gravel pit last winter, brought it home for smoke firing, but couldn't get the stuff dry. Tried laying it out on a sheet in the driveway in April, but just didn't have the sunshine and low humidity needed to dry the stuff out. Finally took it down to Club Mud, spread it out on the kiln room table during my May glaze firing. Since then it's been sitting in a box, waiting for good weather.

Finally got some last week. So I laid out a pad of brick on the driveway; built up a box about four bricks high, and loaded it up. Buried the masks in sawdust, crumpled newspaper on the top. Lit off the paper, let it start to burn down, then covered the top with a scrap of kiln shelf and let it smolder.


That's the theory, anyway. For some reason, the sawdust just didn't want to catch. Ran through two sets of newspaper, even drizzled a little stale olive oil on it, still wouldn't catch. Finally found a can of charcoal lighter fluid in the shed that did the trick.

Took two full days to burn down completely, I'm fairly happy with the results, though I could have used a little less white on the bear's chin, a little more on the foxes. Wondering whether to hit it with a torch to burn a little of the carbon out. Of course, that means I'd have to find a torch.
offcntr: (maggie)
...is apparently what theatrical actors mutter when making crowd noises on set or stage.

I've got a nice bunch of rhubarb plants in my garden, from a root ball provided by another potter when we moved in, 20 years ago. They come in a little thin in early spring, but if I harvest them, and keep them watered, they regrow nice sturdy stalks well into summer. Came in with a basket full the other day and asked Denise, "Pie, crisp, or upside-down cake?"

I don't know why I bother asking. The answer is pre-ordained.


Here's the recipe I have from my Mom.

Rhubarb Upside-Down Cake

3 cups sliced rhubarb
1-1/2 cups sugar

1/2 cup shortening
1 cup sugar
2 eggs
1-3/4 cup flour
1/4 tsp salt
3 tsp baking powder
1/2 cup milk

Grease a 9x13" cake pan. Spread rhubarb slices evenly in the pan and cover evenly with sugar.

Cream together shortening and sugar and beat in eggs. Whisk or sift together dry ingredients, then add alternating with milk. Mix until incorporated, scraping down the bowl, then continue mixing on medium another two minutes.

Spread batter evenly over rhubarb mixture, all the way to edge of pan.

Bake 45 minutes at 350° F. Remove from oven and let cool 5 minutes. Dust bottom of cake with powdered sugar, loosen edges from pan and turn over onto a tray or sheet pan.

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