Joyce Lee on wed 18 oct 00
Mel said:
> i really prefer a colorful plate. i suppose a selsor, or a
> black and white with pink flowers. joyce has about
> 56 that we can borrow.
I would do a lot for NCECA, the Clayart Room, and our mayor, including
lending my Clayart plates, four of which are his ... and Janet is my
good bud..... but I've had haggis.... in Scotland .... only because I am
fool enough to try a lot of things once ... and no way is that putrid
stuff going on my beautiful and interesting plates ... with or without
chutney ... or a good wine. Why bother with a good wine? ... no chance
of it being recognizable as such! Don't eat the haggis ..... please.
Joyce
In the Mojave
John Hesselberth on thu 19 oct 00
Joyce Lee wrote:
>. and no way is that putrid
>stuff going on my beautiful and interesting plates ... with or without
>chutney ... or a good wine. Why bother with a good wine? ... no chance
>of it being recognizable as such! Don't eat the haggis ..... please.
Sounds like haggis might be a better test for glaze stability than
vinegar and lemon juice. Would one of the people of Scottish ancestry on
the list give it a try. I'm always looking for new analytical
techniques. John
John Hesselberth
Frog Pond Pottery
P.O. Box 88
Pocopson, PA 19366 USA
EMail: john@frogpondpottery.com web site: http://www.frogpondpottery.com
"It is, perhaps, still necessary to say that the very best glazes cannot
conceal badly shaped pots..." David Green, Pottery Glazes
Cindy Strnad on thu 19 oct 00
Joyce,
If haggis is, as I suspect, a more solid version of the "mannish water"
soup of Jamaica, I don't blame you for not wanting it on your plates.
And it sounds as if the good wine is the most important part. In
fact, one might want to take the good wine first, second, third . . . then
maybe the haggis. Maybe. If the good wine was as good as that stuff I once
made in my cellar, it might even make the haggis seem like a delicacy. I
don't know if that cellar wine tasted good or not, but after the first
several sips, no one else could tell, either.
Cindy Strnad
Earthen Vessels Pottery
RR 1, Box 51
Custer, SD 57730
USA
earthenv@gwtc.net
http://www.earthenvesselssd.com
Janet Kaiser on fri 20 oct 00
Poor Joyce. She obviously got the OTHER fake
haggis... The one kept in Scotland for
tourists... especially the Sasenachs! But others
sometimes fall into the trap too. TIP: if you
are ever offered haggis, make sure it is braised
and not boiled!
Seriously though, some moulds can work like
paint strippers... We had a pumpkin sat on a pew
in The Chapel one year. When we moved it, the
bottom was mouldy and the mould had eaten off
the varnish from the bench! A perfect circle of
beautifully stripped wood where the pumpkin had
been.
And this was the treacle-like varnish they used
over a hundred years ago, which is an absolute
beast to remove by any mechanical or chemical
means... End up with sticky toffee if you even
try. I was impressed.
Every year around this time, I think of
finishing our stairs by using slices of
pumpkin... Then I think of better things to do.
After all, we have been "working on them" for
almost 10 years. So, what's the hurry?
The question is, would paint stripper be a good
test for glazes?
Janet Kaiser
The Chapel of Art . Capel Celfyddyd
HOME OF THE INTERNATIONAL POTTERS' PATH
Criccieth LL52 0EA, GB-Wales Tel: (01766) 523570
E-mail: postbox@the-coa.org.uk
WEBSITE: http://www.the-coa.org.uk
Leona Stonebridge Arthen on fri 20 oct 00
>...And it sounds as if the good wine is the most important part.
That's why they developed single malts.
Leona (who's maiden name is Campbell)
---
Leona Stonebridge Arthen
leona@javanet.com
Worthington, Massachusetts/USA
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