Lili Krakowski on mon 2 jan 12
We just had two recipes for white slip, both high in talc.
Have you never had problems with tinted transparents being affected by =3D
the magnesium?
I have become convinced that people like some--most--animals and plants =3D
need hibernation . After all, our ancestors were forced into something =3D
close to it in winter months. We interfere with our own cycles by =3D
forcing ourselves to run flat out all year, year after year. So for all =
=3D
of you who are unhappy, feel guilty, that somehow you are taking, are =3D
forced to take "down time"--it not only is this old woman telling you =3D
it's a good thing, it is Mother Nature.
Thank you, Tig, for the info about "cat s'iap." I dare not say it =3D
aloud or Cannonball will go all paranoid...And here I thought our =3D
ketchup came from a Malay word...However.
There are plenty of fish sauces on the market--try any Asian grocery.
As to boudin. A long time ago I read--probably in Hetherington--that =3D
the Chinese mixed their glazes with blood to make them adhere better. I =
=3D
am sure they did not go and just slaughter something, but did it at =3D
butchering time...which is when boudin and other blood sausages/pudding =3D
used to be made big time. When I read that I thought a lot of celadons =
=3D
probably were produced--possibly unintentionally--because of the iron in =
=3D
the blood. As celadons only have a hint of iron in them this made =3D
sense.... I do not fire reduction, so this remained a guess. Well, =3D
some years ago I asked a blessed, sainted ClayArter would he test this =3D
idea for me...And sent him a packet of a celadon glaze I had been able =3D
to test in another potter's studio. The blessed,sainted ClayArter did =3D
test--using some boudin in the glaze. And it turns out that yes, this =3D
works. So a hint for those of you who eat liver, or blood pudding, or =3D
boudin... Try some of the blood in celadon...Surprise! Surprise!
And may your new year be amusing, enchanted, peaceful and healthy,
=3D20
Lili Krakowski
Be of good courage
Edouard Bastarache on mon 2 jan 12
----- Original Message -----
From: "Lili Krakowski"
To:
Sent: Monday, January 02, 2012 9:13 AM
Subject: Micellany: slip, hibernation, ketchup and boudin
We just had two recipes for white slip, both high in talc.
Have you never had problems with tinted transparents being affected by the
magnesium?
I have become convinced that people like some--most--animals and plants nee=
d
hibernation . After all, our ancestors were forced into something close to
it in winter months. We interfere with our own cycles by forcing ourselves
to run flat out all year, year after year. So for all of you who are
unhappy, feel guilty, that somehow you are taking, are forced to take
"down time"--it not only is this old woman telling you it's a good thing, i=
t
is Mother Nature.
Thank you, Tig, for the info about "cat s'iap." I dare not say it aloud
or Cannonball will go all paranoid...And here I thought our ketchup came
from a Malay word...However.
There are plenty of fish sauces on the market--try any Asian grocery.
As to boudin. A long time ago I read--probably in Hetherington--that the
Chinese mixed their glazes with blood to make them adhere better. I am sur=
e
they did not go and just slaughter something, but did it at butchering
time...which is when boudin and other blood sausages/pudding used to be mad=
e
big time. When I read that I thought a lot of celadons probably were
produced--possibly unintentionally--because of the iron in the blood. As
celadons only have a hint of iron in them this made sense.... I do not fir=
e
reduction, so this remained a guess. Well, some years ago I asked a
blessed, sainted ClayArter would he test this idea for me...And sent him a
packet of a celadon glaze I had been able to test in another potter's
studio. The blessed,sainted ClayArter did test--using some boudin in the
glaze. And it turns out that yes, this works. So a hint for those of you
who eat liver, or blood pudding, or boudin... Try some of the blood in
celadon...Surprise! Surprise!
And may your new year be amusing, enchanted, peaceful and healthy,
Lili Krakowski
Be of good courage
Edouard Bastarache on mon 2 jan 12
Thanks fpr the "Boudin Celadon"
Can you be more specific on the amount used in %
Maybe "Mon affaire sera Ketchup" if I try it
Hehehehehe!!!
Gis,
Edouard Bastarache
Spertesperantisto
Sorel-Tracy
Quebec
http://www.flickr.com/photos/30058682@N00/
http://edouardbastarache.blogspot.com/
http://smart2000.pagesperso-orange.fr/bloggs_edouard.htm
http://www.facebook.com/edouard.bastarache
----- Original Message -----
From: "Lili Krakowski"
To:
Sent: Monday, January 02, 2012 9:13 AM
Subject: Micellany: slip, hibernation, ketchup and boudin
We just had two recipes for white slip, both high in talc.
Have you never had problems with tinted transparents being affected by the
magnesium?
I have become convinced that people like some--most--animals and plants nee=
d
hibernation . After all, our ancestors were forced into something close to
it in winter months. We interfere with our own cycles by forcing ourselves
to run flat out all year, year after year. So for all of you who are
unhappy, feel guilty, that somehow you are taking, are forced to take
"down time"--it not only is this old woman telling you it's a good thing, i=
t
is Mother Nature.
Thank you, Tig, for the info about "cat s'iap." I dare not say it aloud
or Cannonball will go all paranoid...And here I thought our ketchup came
from a Malay word...However.
There are plenty of fish sauces on the market--try any Asian grocery.
As to boudin. A long time ago I read--probably in Hetherington--that the
Chinese mixed their glazes with blood to make them adhere better. I am sur=
e
they did not go and just slaughter something, but did it at butchering
time...which is when boudin and other blood sausages/pudding used to be mad=
e
big time. When I read that I thought a lot of celadons probably were
produced--possibly unintentionally--because of the iron in the blood. As
celadons only have a hint of iron in them this made sense.... I do not fir=
e
reduction, so this remained a guess. Well, some years ago I asked a
blessed, sainted ClayArter would he test this idea for me...And sent him a
packet of a celadon glaze I had been able to test in another potter's
studio. The blessed,sainted ClayArter did test--using some boudin in the
glaze. And it turns out that yes, this works. So a hint for those of you
who eat liver, or blood pudding, or boudin... Try some of the blood in
celadon...Surprise! Surprise!
And may your new year be amusing, enchanted, peaceful and healthy,
Lili Krakowski
Be of good courage
Alice DeLisle on tue 3 jan 12
=3D46rom Lili: . . As to boudin. A long time ago I read--probably in =3D
Hetherington--that the Chinese mixed their glazes with blood to make =3D
them adhere better. . .=3D20
I love how you tied the boudin topic into a clay / glaze topic.
=3D20
Alice DeLisle
wanderland@att.net
http://www.etsy.com/shop/IslandTextures
http://www.flickr.com/photos/alice_delisle/
OnoUdidn@AOL.COM on tue 3 jan 12
Ya'll are inspiring me!
In a few weeks we have another wild hog hunt planned and I will make sure
to come home with several mason jars of the red stuff!
Mel's advice on firing the kiln will be put to good use!
Tom
(In St. Cloud, Fl where us Crackers are hibernating with temps in the 30's!
- rest assured my blood orange trees are well protected!!!)
In a message dated 1/3/2012 7:18:54 P.M. Eastern Standard Time,
wanderland@ATT.NET writes:
From Lili: . . As to boudin. A long time ago I read--probably in
Hetherington--that the Chinese mixed their glazes with blood to make them =
adhere
better. . .
I love how you tied the boudin topic into a clay / glaze topic.
Alice DeLisle
wanderland@att.net
http://www.etsy.com/shop/IslandTextures
http://www.flickr.com/photos/alice_delisle/
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