Lily Krakowski on tue 17 sep 02
Heaven forbid I reopen the language debate, but Mother in Law Blue sounds so
much pricier in French!!!
The Blue Problem--about which someone asked this morning--is for real. We
all know how well blue sells. We all know that diverse Chinese and Japanese
ware, old Dutch pottery and so on--all blue, decorated in blue--are
cherished collectors items.
All my potting life I have been told Blue is a NoNo. So we either avoid
blue, or pussyfoot around it, or sneer at it when an Accidental Blue--"I
thought I was taking down the copper, but instead it was the cobalt...."
covers our pots and flies off the store shelves.
Of course Blue is easy to achieve. You pays your money (lots) and there you
are. And potters love to torture themselves creating the Impossible Dream
Glaze. But why is it almost a cliché --well it is a cliché--in the potting
community that Blue is a NoNo?
As a matter of fact blue is quite lovely. Dark blue is a wonderful foil for
flowers, and a wonderful color for serving/dinner plates for lettuce say
poached salmon, cheesecake with raspberry sauce, Belgian endives-- all the
pale foods, all the pinkish ones.
So what exactly is it?
PS: And when you serve my head on a platter, don't make it blue! Not with
my coloring!
Lili Krakowski
P.O. Box #1
Constableville, N.Y.
(315) 942-5916/ 397-2389
Be of good courage....
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