Tracy Shea on thu 13 jul 06
Well, y'all convinced me that glazing really is ART! (not that i really =
needed convincing)
Even if I did prep my blue gills exactly like mel does, my pots would =
come out differently.
It's kind of like Mom's recipe for homemade sauce, or cake, or =
whatever...she always seems to make it better.
There is that special "something" about one's specialty- and I may have =
the recipe, and a description of "how" to do it, but it still takes =
practice, hard work, talent!
Yeah, chemistry, science, more accurate reporting may improve the =
product, but in the end it's not an exact science. For better or worse, =
thank God our pots are our own.
Tracy Shea
Garrettsville, OH
www.sheaclay.com
Linda White on thu 27 jul 06
I have to write this. About 20 years ago, I checked a book on soul food
cooking out of the Philadelphia Free Library. Unfortunately, I can't
remember the name of the book, but there was one recipe in the book I
always remembered. It was for hash. The writer wrote,
"I throw meat into the pot, but that ain't hash. Then I throw potatoes
into the pot, but that ain't hash. Then I throw vegetables into the
pot, but it STILL ain't hash. Then I throw MYSELF into the pot--and
THAT'S HASH!" Best description of personal involvement in a project I
ever read.
Linda White who is currently laying bricks for a wood fired kiln (and
she's never fired a wood fired kiln) and tearing them down, and laying
bricks, and tearing them down and laying bricks--you get the idea.
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