Monthly Archives: April 2012

Kiln, Teapots, Photography, Acting and Cooking

Sue fired a kiln that had a group of teapots in it.  Sue is entering a competition called “500 Teapots”, it’s a book published by Lark Books.  There are several that I think are really knockouts, all of them are like alive and organic, like they could brew all on their own.
Stoneware Teapots by Sue Burdick Young, Young's Studio & Gallery, Jay NYStoneware Teapots by Sue Burdick Young, Young's Studio & Gallery, Jay NYI thought these were really cool,  A mama teapot and her brewed……..
4_19_12_1Sue has a nice piece of photographers vinyl to shoot the pottery on, and she’s made some diffused light lamps.  Her photos look really good, I’ll have to post one soon.
4_19_12_4Here’s a picture of Scott Renderer, he’s directing “The Birthday Party” by Harold Pinter and also playing the part of Stanley.   It will be seen in late July and early August at the Recovery Lounge.  I play the part of Petey.  I’m really digging the character and very happy to be a part of the ensemble.  It’s always fun to go through the months of work it takes to put on a good theater production especially when I have a small part.  A  good part, every part in the play is great and Scott cast it so perfectly.  He’s doing a wonderful job of it.
4_19_12_5Here’s Brian (left) playing McCann and Bob playing Goldberg.  We are a little over three months into it and three months from opening.  The first three months were very loose and included everyone’s vacation time, but now we are all here and rehearsals are starting to occur on a regular basis.
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The other things I’ve been doing is making large amounts of food.  Here are six quarts of tomato sauce.  Now that I also cook for my Mom and am always trying to cook better and cheaper.  I actually made seven quarts and it cost me $2 a quart.  Probably less that picking up a mass produced jar of Ragu.  This batch has roasted red peppers in it.

Today Sue did a whistle making workshop at AuSable Valley High School, she saw seven classes and an art club at the end of the day.  Tomorrow she goes back for more.  Today I painted most of the day, hope I’ll have a painting to post next time.

Sue at work

Lately Sue has had her hands in all kinds of projects.  She’s working hard to get her teapots through the drying process, bisque and then kiln fired.  Then she still has to photograph them and send them off to the “500 Teapots” juried competition.

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Here are a pair of small teapots.  Even though they are tiny they still require all the parts and the time to make them is practically the same as a large one.  It’ll be interesting to see what she does with these.

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Here she’s throwing a tiny spout for a teapot.

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When Sue breaks for lunch she has a project going on the kitchen table.  This is the beginning of laying out the tile for underneath the cabinets.  We’ve tried out several ideas but now we’ve hit on exactly what we want.  It will be worth waiting for.

Stamping a Pendant

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Sue carved a loon design out of a slab of clay using linoleum carvers.  Then cast the image in plaster.  She places a piece of cardboard on the mold to get the right amount of thickness to the pendant.  She bought an old hamburger making press at the Riverside Thrift Shop in Wilmington for $1.50 and with a few adjustments converted it into a stamping press.

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The result is a wonderful new pendant, that will be going to a non-profit organization as a fund-raiser.

What have I been up to?  Following Sue around with the camera.

Teapots, food

I’ve been drinking more tea lately.  Sue turned me onto a caffeine free chai tea that she picked up at Arlies Emporium in Wilmington.  It’s either water or tea for me.
4_9_12_5For Sue it’s teapots this week.  I loved this one, it’s about to go into the bisque kiln.
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Some of these teapots Sue will enter into the “500 Teapots” competition.

Now that the kids are out of the house, we’ve re-vamped old recipes, experimented with new ones, learned how not to waste food, because without the kids here it took a little time to adjust to buying less.  

We plan a two week menu and buy the vegetables and fruits for that period.

I make our tomato sauce.  I buy two giant cans of cut tomatoes and make six large containers of sauce that we freeze.

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On the left Sue is putting together a calzone, filled with mushrooms, peppers, garlic and cheese and usually any leftover vegetables.  On the right is the photo.  I really have to work on the photo part.  The basil leave wilted before I could snap the photo, and I forgot to move it to a better looking background.  You have to give the photographers of food a lot of credit.

I’d love to put something Italian on the EatingArt menu, because I think my sauce is really good.  I’m getting ready to make another batch with a bunch of red peppers I just got on sale, I’m going to roast them and then puree them into the sauce.
4_9_12_1Here’s a cool thing we’ve been doing lately.  I learned this from Bobby Flay.  Instead of buying those expensive corn chips.  Get a package of flour tortillas, oil both sides, salt, pepper and cumin them.  Bake at 350 degrees for 8 minutes and cut into wedges right away.  A most flavorful chip that we controlled the salt on.  Two tortillas are plenty for the two of us.

 

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Here’s where we use the tortillas, another Flay recipe, this one for guacamole.  We always buy the avocado deal where you get five for five.  We’ve replaced cheese in several meals with avocado now, but we’ve always been a fan of guacamole.  Sue always made it very simply by crushing the avocado, garlic and adding lime.  Boom, that was it, and I always loved it.  But then we tried this recipe that has roasted corn and cilantro added, and now we love this.  It makes for a hardier meal and usually this is a meal for us.
4_9_12_4This is my attempt to make a better photo of the Lemongrass braised beef with scallion pancakes.  I think I should do it on a tablecloth.  Still a work in progress.

Pottery, blitzes and working on the menu

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Sue has kept very busy with many varied projects.  Besides orders Sue is submitting teapots to a unique pottery publication in hopes that her teapots will be featured.

Starting on the bottom is a tea pot that is based on the memory of stones that her father use to pick up along the seashore.  The stones had water worn holes in them and they would make necklaces out of them.  On the next level are foot teapots with one horse teapot with a little bird used as a handle for the tea pot top.  Very cool, I like that one.

On the third level up on the right is a rectangular baking dish, she’s been making some of them recently and then next to that are pots with hole designs in them.  Sue will be putting electric lights inside those and stringing them up outside for summer time lights.

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On the left is an inverted teapot after Sue has sculpted the feet onto it.  On the right is a baking dish just out of the bisque kiln, reading for glazing.  I love the scalloped handles

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On the left are tea pot parts, spouts and tops and look, there’s Satchamo in the gallery wanting to get to his people in the studio and bother us, and walk among the wet pots hoping for a pet here and there…..will someone please let him in?

I’ve been practicing still life’s but have nothing to show, yet, if at all.

Today I started rehearsing Act III of “The Birthday Party”, that’s my largest part of the play I’m in.  In Act II I only have about eight lines and I’m off stage and in Act I, I help to open the play with my character and then in five minutes I’m off stage.

It’s a perfect part for me at this time.  I really didn’t want to have to put too much time into a part, but I wanted to have the discipline in my life that rehearsing for a character in a play would give me.  It opens July 26 at the Upper Jay Arts Center in Upper Jay.  Also working with other actors is always a blast, we have a lot of fun doing this hard work.

Continuing with my EatingArt Menu, Sue and I made a bunch of cheese and cherry blintzes from a recipe we got from Ula, the exchange student who lived with us for most of a year in 2005.  Ula is from Poland, so this is an authentic Polish taste.  However, we use ricotta cheese instead of local farmers cheese.  I think we make them sweeter than they do.

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To the far left in the photo is a plate with a crepe on it, to the left of that would be the pan we use to make them, Sue is making them, piling them on the plate and I’m adding the ricotta and sour cream mixture and rolling them up.  For the cherry filling we just use the cherries out of a store bought can of pie filling.

4_2_12_2Blintzes  is something that I grew up with in New York City.  A lot of my neighbors were from the eastern European countries and I still have some of their recipes.

I’m going to have to do better with the final photo, the “Gallery Shot”.  I should have served them flipped over so you don’t see the final fold on the crepe, and probably should have constructed them a little neater.  I was too hungry as is usually the case.

So cheese and fruit (in season) filled blintzes will be on my EatingArt Menu, but as yet I don’t know where.  An appetizer?  Dessert?  I usually eat two cheese, served with sour cream and sugar as the main course, and then have two cherry ones for dessert…….is that legal?

I think I’d be better off keeping them as a dessert on the menu.