temperamental shino... why do i love it so much?

we unloaded the gas kiln yesterday and while the results were good overall, there was some crawling and pinholes in some of the shino glazed pots. we did notice that two pots that were not made with highwater clay had no issues... hmmmm... that has me wondering. i have 25 lbs. of T3 sheffield clay left in the studio. i think i will throw a couple of tests and fire it with shino and see what happens.
this is an envelope form that i re-fired and it definitely looks better. the before was rather blah and mostly white. it does have some minor crawling on the interior.

all of the little brie bakers are done now...

some of the shino and turquoise ones will sell as seconds... the ones on the right are glazed in Temple White, which is pretty much a clear glaze. it looks good over the blue slip and it is very reliable. it's stable and consistent. on occasion i have re-fired it if it has been in a cold spot and it always recovers nicely.
i am hoping to take pictures with the back drop on the dining room table this week. i want some good shots of the new salt glazed pots. i don't know why i think it's a pain for the set up to be there... it's not like we eat at that table very often!
i hope all you north carolinians are enjoying the wonderful weather we are having... i sure am. it feels like summer in new hampshire... and i just saw on facebook that it is nearly 100 degrees there today. i am sitting on the porch swing and the thermometer says it's 82, not hard to take!

little feet (not little feat)

the studio has been hotter than hell and i got next to nothing done in the past two days. today seemed more tolerable and i did get the next few envelope forms finished and footed...

i decided to not do slip work on these, just a simple swipe of texture with a seashell

once these were done i moved on to making brie bakers. i have never made them before and actually had never heard of them until coming to seagrove. i have baked brie for years but never in little crocks like we have had requests for here. since people keep asking about them i decided to give it a go... i didn't take pics because they are boring little forms. when i bake a brie i spread herb cheese all over it and wrap it in a puff pastry, decorate it with pastry cuttings and bake... i usually use a pie plate because i use a good size wedge of brie and it needs lots of room to puff up. it's pretty and yummy and will send your cholesterol through the roof.
i think once i see if i have the size right for these bakers, i will have to figure out a way to make them mine and a little more fun to make... handles? little feat?... i mean feet...