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offcntrMy electric bill is gonna be so high this month.
I usually do about three electric kiln firings every other month, averaging around 90 kwh per firing. Already this month I've done four cone 9 glaze firings, to remedy the over-reduction in my last gas firing, and I'll probably do at least two more. At 120 kwh apiece, that comes out to... a whole lot of electricity.
But the results are so worth it. Here's the latest batch.
I should see if Georgies carries plate setters--little mini-tables of ceramic refractory that stack atop each other. It would make refiring these guys so much more space-efficient.
Next time, I'm gonna take before and after photos of a refire. Believe me when I say, these look much better!
I have butter dishes again! I completely sold out of them at Holiday Market last year. I've sized them up a little; previously, I'd made them to accommodate the short, fat butter cubes that are more-or-less standard here on the west coast. But customers tell me that organic butter uses the long, skinny sticks more common back east. (And in fact, I bought a couple of pounds in that form at the Grocery Outlet that were from my hometown creamery: Grassland Butter, of Greenwood, Wisconsin!) So these new dishes are still as broad as before, but a good inch longer, to take both styles. If you buy butter in one-pound blocks, though, you're still gonna have to cut them up.
I usually do about three electric kiln firings every other month, averaging around 90 kwh per firing. Already this month I've done four cone 9 glaze firings, to remedy the over-reduction in my last gas firing, and I'll probably do at least two more. At 120 kwh apiece, that comes out to... a whole lot of electricity.
But the results are so worth it. Here's the latest batch.
I should see if Georgies carries plate setters--little mini-tables of ceramic refractory that stack atop each other. It would make refiring these guys so much more space-efficient.
Next time, I'm gonna take before and after photos of a refire. Believe me when I say, these look much better!
I have butter dishes again! I completely sold out of them at Holiday Market last year. I've sized them up a little; previously, I'd made them to accommodate the short, fat butter cubes that are more-or-less standard here on the west coast. But customers tell me that organic butter uses the long, skinny sticks more common back east. (And in fact, I bought a couple of pounds in that form at the Grocery Outlet that were from my hometown creamery: Grassland Butter, of Greenwood, Wisconsin!) So these new dishes are still as broad as before, but a good inch longer, to take both styles. If you buy butter in one-pound blocks, though, you're still gonna have to cut them up.