Escarole sausage bean potato soup and parmesan toast

This is an easy, comfort food dish after a busy studio day; and the other benefit is the recipe makes enough for us to put two more dinner portions for us in the freezer, with a smaller amount leftover for lunch another day.

It was a super busy day yesterday with workers in and out; but I managed to get a lot done even with all the interruptions. Unfortunately, I was rushing a bit trying to make up for the lost time and knocked over a bunch of stacked cups and tumblers and of course, they all broke. So, this morning I'll do some throwing to replace them and with a warm, sunny day in the forecast, I'm planning on setting up my new saw horse outside this afternoon and cleaning my kiln shelves.

This time of year is always so busy getting ready for a firing, putting the garden to bed and getting the house winter ready; and it seems that there's never enough time and energy at our age to get it all done; but I'm amazed at how much we can still actually accomplish, so that's a good thing!

Dividing the day

Enjoying the pre-dawn quiet before the start of a busy day, to catch up with email. Most,if not all of the morning after breakfast, will be devoted to, pickle making and harvesting. Then I'll be off to the studio to start trimming and finishing some pots before coming in to start on dinner.

Tonight's dinner will be one of Jim's favorites -fettucine with sauteed onion, mushrooms and pancetta AKA, the heart attack special, which is why I only make it about twice a year!

7 am studio time

At 7 am I headed to the studio to make a few more porcelain bridges with the Helios reclaim. Hopefully it will dry enough to at least throw a few plates or shallow bowls later. In the future if I'm tempted to work with porcelain, I'll batch some with some ball clay to make it more of a porcelainous type white stoneware.

Time to hit the shower, have a light breakfast, check the garden and harvest the days veggies before it gets too hot, and then head to the studio for a few hours work; but after lunch I want to get the ratatouille sauce made for tonight's pasta dinner, then I can get back to the studio for a couple of hours before dinner. I find that if I work to the last minute, I'm too tired to stand in the kitchen and food prep and cook for an hour, so getting all, or some of dinner prep done early works well for me.