Jeff worked into the evening, loading the kiln and bricking the door, while I cooked dinner in the warm kitchen. Hmmm… I wonder who got the better end of that deal?! He lit one burner and “candled” the kiln for a couple of hours, turning the gas off just before we went to bed. Early this morning he turned one burner back on. We always fire slowly, and this time probably a little more slowly. Jeff has a vessel sink in there that is being re-fired, hence the extra caution. I am sure the firing will go late into the night.

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I always start glazing sponge holders first. I think of it as a warm up exercise. It helps me get into the groove of doing my least favorite job.

On the home front, I actually took out the down comforter for the bed. I have rarely used it since moving to North Carolina. I am not sure who is enjoying it more, us or Sophie cat!

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I love this vessel sink! So much that I would love to keep it. Unfortunately it doesn’t fit in with our 1960’s brick ranch style house. Jeff threw the bowl on the wheel using stoneware clay. The cobalt brushwork was applied when the clay was leather hard. He fired the vessel sink in the salt chamber of STARworks wood kiln. The end result it reminiscent of the pottery Jeff made while working production in New Hampshire for both Salmon Falls Pottery and Northwood Pottery.

 If you click on the photo, it will take you to Jeff’s Etsy shop.

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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.

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By early evening, our patio looked like this…

No one who lived close enough, wanted to join me out there for a glass of wine!

Prior to the storm, our friend Laurie stopped by with a jigsaw puzzle. It was a relaxing way to pass the time on a snowy evening.

Thursday morning brought sunshine and a slow warm up. The snow shouldn’t stick around too long.

Jeff and I each spent some time outside clearing our small parking area and long driveway. This morning I put the flags out. Not sure we will see any customers, but we are open for business!

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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.

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I was so happy with the results that I am going to add it to my repertoire.

When I created him, I didn’t know that there was a new movie coming out based on the children’s classic book “The Story of Ferdinand”, which I loved as a child. Maybe the “bull” piggy bank will be the best seller this year.

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I won’t mince words.
The 2016 Presidential election wore me out. The results definitely had an affect on how often I had the energy, or inspiration, to write a blog post. After the inauguration in January, 2017, I took some time to sort things out and then got back to work. In between the ginkgo leaves and piggy banks, I worked on this…

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January 6th and I am just getting around to my first post for 2018. I think I have expended most of my energy trying to keep warm. Jeff and I have taken this slow time of year to finish the drywall in the studio and get it painted. I will leave that story for it’s own post later in the month. Today I am going to talk about kitchen gadgets, not pottery. Although there will be a photo of one of my favorite bowls at the end.
Everyone on Facebook has been talking about the Instant Pot (IP). Even the NY Times food writer Melissa Clark wrote about it. In case you have somehow missed it, it’s an electronic pressure cooker that can also be used as a slow cooker. There is a saute feature that allows you to saute your veggies or brown meats before using the pressure cooker or slow cooker functions.

Last fall I REALLY wanted one.
When Amazon had a one day special on them, I ALMOST bought one.

Jeff and I always discuss purchases, especially if they are close to or over, $100. He asked me if I “needed it” or just “wanted it.” He mentioned that I already own a stove top pressure cooker and a slow cooker. It was definitely a “want.” I really didn’t want to find a place to store it either. Instead I decided that I should try to utilize my stove top cooker more often. For the past 30 years I have really only used it for veggies. Mostly green beans, winter squash, rutabaga & carrots.

Last night I decided to try an IP recipe for a creamy wild rice chicken soup, that was shared on Facebook, in my stove top pressure cooker.

I used the same cooking time and pressure reducing method that the recipe stated and the only thing I would change next time, is to cut my carrots bigger, because we like them a little firmer.

Once the vegetables, rice, chicken and chicken stock, have been cooked under pressure, the pot goes back on the stove and the milk/cream is added.

Served with a crusty bread on very cold night, it was a delicious and quick meal! I am now going to search for other recipes to try. I know that some people are afraid of pressure cookers, but they are have a relief valve now, eliminating the potential for it to blow up like your grandmother’s pressure cooker. I have had this one for more than 20 years, and have occasionally replaced the seals and more recently the “rocker” valve on the top. Parts are available online and are relatively inexpensive.

I welcome comments from anyone with an IP or an old style pressure cooker. I would love to hear about your experiences or favorite recipes.

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