Lili Krakowski on sun 21 jan 07
I insist on checking students out for loose clothing, long sleeves,
bracelets, necklaces, apron strings. AND LONG HAIR.
As a student, using a kickwheel, I got an apron string caught in the shaft
of the spinning wheel. Pulled me down, face first, against the wheelhead.
Fortunately I was able to kind of roll to the side, saving my front teeth,
but getting a nasty gash on the back of my leg from a bolt in the frame.
Although I was wearing jeans, the gash left a lifelong scar.
A long haired friend was lying on her back but also on her braid one night,
had bad dream, sat up suddenly, gave herself a genuine case of whiplash.
Some kind or restraint--hat, bandanna--is wise, even with a braid.
Salt pigs and salt cellars are wonderful in the kitchen. Much easier to
use, keep clean than salt shakers. Salt cellars also are a great boon in
damp climates where the salt in shakers tends to turn to slush. I know that
people use the little desiccant
packets that come with pills and put these packets in salt shakers--but
cellars and pigs still are nicer.
Egg cups. Two basic styles. One is a smaller cup facing upward sitting on
a larger cup facing downward; i.e. they are joined at the bottom. (Just
think of the shape of an hour glass.) The idea here is that the larger cup
will sit on the plate, housing and sheltering a second egg, while the top
cup holds the egg being eaten.
I would use corks to "size" both cups. I would start with a jumbo chicken
egg as my guide for the smaller cup--when it has shrunk it should
accommodate a regular egg.
Peter Consentino presents an egg cup in his book "The Potter's Project
Book". He throws a cup off a hump, gives it a solid foot. That is the
second style egg cup--just holds the egg being eaten.
I think the most important consideration with egg cups is NOT to have a
dimple at the bottom of the cup. Because otherwise dripping yolk can gather
there and be hard to clean out.
If you want to throw a tiny neck, you can do it easily. Take a wine bottle
cork, and, carefully, wearing work gloves, cut two V notches in it
lengthwise. Use it as a throwing stick, the slashes will prevent that
annoying vacuum. For that matter, corks are ideal for sizing things like
egg cups. And I had a piece about it in Pottery Making Illustrated ,
May/June 2006.
Lili Krakowski
Be of good courage
Janine Roubik on wed 24 jan 07
Way off topic, but if anyone has problems with their salt getting damp a few grains of rice in the shaker or container absobs moisture.
And old waitressing tip.
Janine
Lili Krakowski wrote:I know that
people use the little desiccant
packets that come with pills and put these packets in salt shakers--but
cellars and pigs still are nicer.
Tony on thu 25 jan 07
rice is great in a shaker where the holes will stop the grains from falling
out, but if u want to put it in a salt cellar, or pig, wrap the rice in a
muslin pillow so you dont accidentally throw it in the salad etc.
----- Original Message -----
From: "Janine Roubik"
To:
Sent: Wednesday, January 24, 2007 11:17 PM
Subject: Re: Misc: Front teeth; salt cellars; egg cups; slashed corks
> Way off topic, but if anyone has problems with their salt getting damp a
few grains of rice in the shaker or container absobs moisture.
> And old waitressing tip.
> Janine
>
> Lili Krakowski wrote:I know that
> people use the little desiccant
> packets that come with pills and put these packets in salt shakers--but
> cellars and pigs still are nicer.
>
>
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