Stephani Stephenson on sat 26 jun 10
Tony,
I have a thing for bricks. i just love them. i am impressed with someone =
=3D
who
can order a truckload. John Gooded says there's great brick down in Elgin=
=3D
,TX. and the wonderful thing about bricks, is they were made in so many
places. bricks are little time capsules of geologic wonder from everywher=
=3D
e.
i'm really drawn to them.
In high school I visited a brickyard near Olympia WN and walked around on=
=3D
the 'roof' with an old timer who's job it was to check all the ...'ports =
=3D
'
..i'm not sure what he called them. the 'roof was a wavy brick 'floor' wh=
=3D
ich
spanned the tops of all the kilns. think of a wavy floor with dozens of
glowing craters. he would shuffle from crater to crater and fuss with the=
=3D
dampers and eyeball the fire in the crater, i.e. the kilns below....i wis=
=3D
h i
had been more interested in the process back then, but the sensory
experience is still with me...
also=3D20
I love casserole pots, even though i have not made an actual casserole in=
=3D
well over a decade. but i think casseroles are making a comeback.
As i get to my new place with my full size kitchen and real honest to
goodness cabinets and a real oven, oh and as soon as the temperature ge=
=3D
ts
below 80, I intend to reacquaint myself with the art form.=3D20
casseroles are comfort food, but also i just love the looks of a true
ceramic casserole dish.something about the leeway you have with handles a=
=3D
nd
lids and form, and of course, contents.
i agree, it has been a stir fry decade, and a microwave month, and of
course raw foods as much as one can.
But, because the whole world thinks the same way I do,(nyark, nyark), i=
=3D
t
must mean a resurgence is on the horizon.
Stephani S.
Clyde Tullis on mon 28 jun 10
One of my first memories of a pottery was a grade school field trip to th=
=3D
e
Van Briggle Pottery in Colorado Springs. They were using two bottle kiln=
=3D
s,
about 10 ft. dia. at the bottom that extended up through the roof about =
=3D
30
- 40 ft. One was open and just being unloaded. Very Cool .... or I mean=
=3D
hot!! The building now houses the Colorado College physical plant. The
bottom sections of the kilns are removed but the stacks remain.
John Goode on mon 28 jun 10
SS and all
Look at brick picks on my FB page! Just got kiln #3 to add to the wood kiln
building coming up.
SS will be happy to send a semi of bricks to St David! I saw a semi goin
down the road loaded with Fire bricks today..it carries a half load cause
they are denser than the house brick with holes with are .25 cents and Fire
bricks are $1.13 FOB Elgin TX
Anyone want to build a wood fire kiln now that its Hot? We can wait till
its cooler but the piles of wood say burn me.
Also look at the kick wheel someone gave me! Its homemade and was moved to
Austin from Wash DC in 1981...see the benefits of being in a clay group and
networking...this wheel is a blessing to a clay worker!
Off to make bats...
John Goode
watermarktile.com
On Sat, Jun 26, 2010 at 10:44 AM, Stephani Stephenson <
revivalsteph@yahoo.com> wrote:
> Tony,
> I have a thing for bricks. i just love them. i am impressed with someone
> who
> can order a truckload. John Gooded says there's great brick down in Elgin
> ,TX. and the wonderful thing about bricks, is they were made in so many
> places. bricks are little time capsules of geologic wonder from everywher=
e.
> i'm really drawn to them.
> In high school I visited a brickyard near Olympia WN and walked around on
> the 'roof' with an old timer who's job it was to check all the ...'ports =
'
> ..i'm not sure what he called them. the 'roof was a wavy brick 'floor'
> which
> spanned the tops of all the kilns. think of a wavy floor with dozens of
> glowing craters. he would shuffle from crater to crater and fuss with the
> dampers and eyeball the fire in the crater, i.e. the kilns below....i wis=
h
> i
> had been more interested in the process back then, but the sensory
> experience is still with me...
> also
>
> I love casserole pots, even though i have not made an actual casserole in
> well over a decade. but i think casseroles are making a comeback.
> As i get to my new place with my full size kitchen and real honest to
> goodness cabinets and a real oven, oh and as soon as the temperature ge=
ts
> below 80, I intend to reacquaint myself with the art form.
> casseroles are comfort food, but also i just love the looks of a true
> ceramic casserole dish.something about the leeway you have with handles a=
nd
> lids and form, and of course, contents.
> i agree, it has been a stir fry decade, and a microwave month, and of
> course raw foods as much as one can.
> But, because the whole world thinks the same way I do,(nyark, nyark), i=
t
> must mean a resurgence is on the horizon.
>
> Stephani S.
>
| |
|
