Sunday, March 1, 2009

Reduction, Salt, and Porridge

I did a couple of firings in our kitchen this morning, and took some photos of the work in progress.


The firing was begun in oxidation until the first 7 cones were flat.


Then reduction commenced, perhaps too strongly and a rich tenmoko was obtained on some of the pieces.


A second fast firing yielded something like a classical orange peel salt glaze effect on all four small works in the kiln with just one teaspoon of baking soda!


These rather rustic offerings were enjoyed after a fortifying bowl of porridge.


Porridge that is, with Greek yoghurt and home made plum and orange jam.


The glaze recipe. Quantities are very approximate and rely on inspiration.

Two eggs, preferably from a hen of mature years, who enjoys the good things in life; abundant food, fresh air, and jolly company.
A daring splodge of Greek yoghurt, maybe 4 huge spoonfulls.
A swirl of milk, hopefully from a real cow with a name such as Bess or Daisy somewhere at some time.
A satisfying splatter of raisins, sweet products of hot summers in the sun.
A cup of white flour.
A big teaspoon full of baking powder (I put it in most things that I bake, after all it is baking powder so it must help!).
Method: Crack eggs on the rim of your own hand made mixing bowl.
(Fish out any shell that may have found its way in.) Add the yoghurt, and the milk. Beat it up a bit to break up the eggs and make a smooth, creamy mix. Bung in the flour. Add the baking powder. Fire in the raisins.

Blob into a hot electric frying pan that has in it either: a) a light dressing of extra virgin olive oil, b) a light dressing of sunflower oil, or c) a handsome knob of butter (made from the milk of aforementioned Daisy or Bess).

Cook on one side until bubbles start to form. Flip over and serve when appearing like a perfect orange peel salt glaze.

Enjoy with home made jam, honey (from happy bees), or ice cream.

Notice, no salt was added with this recipe, as it has lots of flavour, what with the yoghurt and the raisins. Jolly good for you, I am sure!

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