Monday, July 22, 2013

It's peach time

Our daughter-in-law brought over some great looking peaches from their orchard, so it was time to make a peach cobbler. I tried a new recipe and it turned out to be the best cobbler we've ever had. Jim went back for seconds and we had it again this morning for breakfast!

The slip tests from the last little firing did not give me what I wanted, so it was back to work on those yesterday. That Buttercup stain as high as 20% in one of the slip tests, was just beige, so I weighed out a glaze with it yesterday to compare it with another I did with an older batch. There were other tests tiles to make and slip. That job will continue today. I also want to test one of the honey/amber glazes over some of these slips, so I'm putting them on a couple of larger flat tiles so I can do a side by side comparison of what they look like under both clear and honey/amber glazes.

I also made up another black slip test and got it on a flat tile with the others. I'll put 2 clear glazes over them and one amber. Hopefully this will give me the true black I'm looking for without using 30% or more oxide additions which some recipes have - crazy. 

My morning chores are done, time to hit the shower and get to work. The grand kids are coming over to swim in the afternoon, so I want to get a few hours of studio time in before their fun begins.


  1. Oh, please can you point me to the recipe? We have some supermarket nectarines which seem to be refusing to ripen and I think I should cook with them before they rot.

  2. Mmmmm peach cobbler. Are you eating from an Oribe dish?

    1. Yes, Christine. I bought these in Japan about 30 years ago.


    1/2 cup unsalted butter
    1 cup all-purpose flour
    2 cups sugar, divided
    1 tablespoon baking powder
    Pinch of salt
    1 cup milk
    4 cups fresh peach slices
    1 tablespoon lemon juice
    Ground cinnamon or nutmeg (optional)

    Melt butter in a 13- x 9-inch baking dish.
    Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
    Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
    Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

    1. Thanks June. I think this is tomorrow's dessert. Dessert midweek is a rare occasion, but how can I not be tempted? We even have 3/4 of a lemon in the fridge from the weekend's G&T looking for a purpose so everything is to hand.