our favorite snack as kids was “oyster noodles” (sùmiàn mixed with olive oil + oyster sauce) and if my mom was feeling fancy she’d add baby bok choy + bacon 🍜 this is lee kum kee’s “premium” oyster sauce which you can tell by its totally insane label #stonedumplinghouse#stoneletterhouse
I did my first glaze firing in May. I expected a disaster, and for things to not turn out as intended, so I quickly made about 100 pinch pots and test tiles from various clay bodies, and tested about 15 glazes—some homemade (mostly dark amber tenmokus and various whites), and some from various manufacturers. My homemade glazes ended up being too thin for the most part (so they didn’t form a consistent/thick glass on the ceramic), but a few ended up looking nice together and working well enough for whiskey. I didn’t love any of the manufactured glazes. Considering that nothing exploded/broke in the kiln, I counted this small collection as an overall victory. I have been much more intentional in throwing pots and planning my second glaze firing, which should be happening in the next couple of weeks.
The almost-finished coil/pinch project from one of my earlier posts. I don’t like it. But,it’s been a long time since I’ve made anything like this and I’m not giving up on it. I’m hoping maybe a cool glaze will make it perfect. Suggestions are welcomed!
#pinchpot s done during #ceramic#class today, experimenting with slips and powdered clay, plus last photo of last week's (white is #porcelain ), still missing a two part one I put the most time in and I forget to photograph