Happiness is...

A warm studio!

Jeff installed a gas line and this new heater, in the studio this week. The propane company delivered the the tank and did a pressure test yesterday. We were so afraid that the snow storm would delay our delivery date and we're very thankful that they arrived on time. Of course the temps for the next few days will be  50-60 degrees! Winter is far from over and we are now ready for the next cold spell.

It seemed like a treat to work in a warm studio. It was 69 degrees in no time at all!

These are some lunch size plates that I have been working on. They are modeled after Jeff's coaster design. I will glaze them the same way. Ash glaze sprayed in the center, un-glazed rims. This is STARworks East Fork clay. The rims will be a warm toasty color.

I almost put handles on them, but at the last minute decided against it. Maybe the next round will get handled.

Piggy Production

These big guys cracked me up yesterday when I walked into the studio! I just had to snap a photo. The big piggy banks seem to be growing in popularity. Due to the weight of the their large bodies, I have to attach the legs and sit them on their butts for awhile to allow those legs to stiffen. You can see that the third piggy is "Roman". I have had a quite a variety of names to stamp on piggy banks for this go around. Along with Roman, there is Olive, Viggo, Vincent, Ambrose, and Hubertus!

It's been nice to start the year with lots of piggy bank and salt pig orders, but I have to admit that I miss having a little down time to read a few books or work on other projects. But the bills keep coming no matter what time of the year and with the extreme cold here in the south, I am sure my electric bill will be a whopper!
Income is a very good thing.

Roasting a perfect chicken

The cold winter inspired me to use the "big" oven, as opposed to my cuisinart mini oven, a lot more. Not only to create some good ol' comfort food, but to take the chill out of the kitchen as well. Nearly every week I have roasted a whole chicken. A good size roasted chicken feeds us for quite a few meals. I always make a stock with the bones, which gives us a nice soup for dinner and a couple of lunches. Instead of a roasting pan I have switched over to my trusty cast iron skillet. I have combined methods from a few different recipes and have settled on this...

Place cast iron skillet in the oven and heat to 425 degrees

Rinse chicken and pat dry, season the cavity with salt and pepper. Place a lemon wedge, half a celery stalk, and a slice of onion inside the cavity. If you have fresh herbs you could throw some in as well.

Chop a couple cloves of garlic and tuck them under the skin. Brush the skin with vegetable oil and season with with salt and pepper.

Take the hot skillet out of the oven and transfer the chicken to it. Place in oven and roast for about 1 1/2 hours. I alway check the temperature at an hour. When done, transfer to a platter and let the juices settle for about 15 minutes.

What I like about using the cast iron skillet is that if you want to make gravy, you can do it right in the pan. Jeff is the gravy pro in this household, so I always leave that to him.

TWICE I have taken photos of my chicken roasting process. The uncooked chicken in the skillet looked a little icky, I didn't want to turn off my vegan friends, so that photo was nixed. The photos I took last night of my perfectly browned bird were way out of focus. I will blame the wine for that!

Instead of chicken pics, I will leave you with a photo of a pig (of course).

New piggy bank combo... green and shino!