Wednesday, May 13, 2009

Clay Club Mexican Night

Here's a couple of photos from last night's Clay Club. The first one is John Britt, Joy Tanner and Emily Reason. John shared the highlights of his two week Korea trip with the group and Cynthia Bringle told us all about her trip to NCECA and passed around a lot of the printed materials she collected at the conference. As you can see, there was SO much food and all of it good.

We've had 3 firsts the past two days: Saw the first Monarch butterfly, the first lightning bug and got the first two ripe strawberries!

Yesterday wound up being a heavy gardening day. My helper can't be here today and is coming later Friday, so I decided to go ahead and try to get caught up on some planting since the weather was cooperating, and I think I'm on track in my timing to get my firing done before the TRAC tour.

Since it was the last day this month,(per the Farmers Almanac) for planting root crops, I got the last row of potatoes,carrots, cippolini onions,shallots planted. I also replanted snow peas since the local bunny population decimated the first crop. After that I transplanted some basil, winter and summer squash, zucchini, banana peppers, some perennials, and annuals, mulched, weeded and hand watered. I started before breakfast, took a brief, green smoothie lunch break and worked till 4:30. I was wiped; but it felt good to make so much headway with the planting. There's still a lot more to plant but at least there's some light at the end of the tunnel now.

After showering I whipped up some guacamole for Clay Club, put a huge bat full of test tiles in the car for a cone 6 soda firing in John Britt's new, soda test kiln.

Today will be an all day studio day. Other that unloading the bisque, it will be a sitting and slip decorating day- a nice rest after yesterday's digging and planting.

Till later,


  1. i love green squash and summer squash i would steam them in my rice cooker with my rice.

  2. I like to saute the summer squash in butter with slice onions - really tasty.
    I bake zucchini with tomatoes, onions, basil, oregano and top it with parmesan. I could eat that as a meal with some garlic bread.