Monday, June 20, 2016

Welcome Summer!

The weekend brought us fabulous weather. Comfortably warm, low humidity. Cool nights. It was a nice break after the hot and muggy week. Great weather for getting outside and doing the yard work. We didn't put in a big garden, like we planned to. There was just to much "catch-up" work to do in the studio. A kiln-less winter put us behind and studio work takes precedence over everything else. The one thing we did do was plant some flowers and herbs in the front of house. This was an area that was pretty much ready to go, after a little weeding.

Most of our little garden are plants that we either moved from the log cabin, or were given to us. I did buy a couple of flower and herbs. Some I bought on clearance at Lowe's. On the right, still in it's pot, is buchu. It's a Korean chive. We were gifted with two of these and are so excited to have them. Jeff and I use them a lot in Korean cooking and we like them snipped on top of a salad as well. They have a  similar, but stronger flavor than traditional chives.

I splurged on the cone flowers last week. I have always wanted some and can't believe that I never had them in past gardens!

I planted zinnias from seeds. They are doing ok. I am hoping they well re-seed themselves so that eventually, in the future,  I will have a nice bed of them.

Can anyone identify this? At the log cabin, I thought it was a weed because it was growing in the lawn. I always mowed it over. Jeff said it wasn't a weed and brought a piece of it to 505 E Main. It took off like crazy and the purple flowers are quite pretty. Please comment if you know what it is.

My days in the studio have been spent assembling piggy banks. Jeff has been working on bowls and pitchers. Last night when I was heading out to water my little garden, I noticed Jeff was trimming a guinomi. I couldn't resist snapping a photo with my phone. These are Jeff's favorite things to make and I think it's a great way for him to end his day in the studio.

Wednesday, June 15, 2016

Pigs are Multiplying

I haven't been able to keep up with having piggy banks and salt pigs in stock since last fall. When we were firing in the small gas kiln I could only keep up with orders. I am happy to say that now that our kiln is built, the pig population is growing. I like to have at least a dozen on the shelves, and in the Etsy shop, that are ready to go. 

This salt pig is a re-fire from when we were having issues with pin holing in the nuka white glaze. The second firing smoothed out the glaze, but the green always changes color on it's second trip through the kiln. It's lighter and brighter and I am sure someone will love it. Lately the salt pig sales numbers have been creeping up to the piggy banks. A year and a half ago I tried to stop making them, but the public said "No!".

Jeff and I also made the decision to purchase the next size up in corks for the piggy bank snouts. We had a few international buyers mention that they have some larger coins than here in the U.S. This new size should be more universal. It's kind of neat to look back over the years and see how the piggy banks have evolved. Change can be a good thing.

Speaking of change, I forgot to blog about our town election results. The alcohol referendum passed in Seagrove! We will be able to purchase beer and wine at stores within town limits. Now we can also hope for a nice little restaurant to open... perhaps with a micro-brewery... and walking distance to my house. I like to dream big... and if you can dream it, it can happen.

Saturday, June 11, 2016

The Art of Slurping

We ate quite a bit of ramen last week. It was a popular lunch choice and we even ate it for breakfast. We're not talking the cheap grocery store noodles that college kids live on, our guests picked these out at the Korean market. Eating noodles with chop sticks and a spoon is definitely an art or skill. One that I have not mastered! The easiest way for me to get them in my mouth is to shovel them in bite off the dangling noodles. Not too polite in Asian cultures. Noodles are for slurping. Get them to your mouth and suck them in! It's quite a noisy meal with five people all slurping at the same time. Of course this is messy business too. While you are slurping them up they splash broth all over your face. At least that's what happens to me. I felt like I took a ramen bath when finished. Perhaps I will be a better slurper with a little more practice.