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| cheese booty |
I've been
home from France for for about a week and a half, and it's been a slow process of re-integrating back into my regular life. I visited the cheese man the day before I left to load up on cheese to make the transition easier. My suitcase was on the dot of 71 kilos at the airport. One more kilo and they would have not let me check it. I was loaded up on olive oil, wine, salt, perfume, olives, chocolate, cheese, and butter. I know you want to know why I would bring back butter. Because French butter is awesome. I know I can buy
El Presidente at the grocery store, but I would rather pay 50 euro in overweight charges and bring it back from the source than pay $5 for 7 oz of butter, okay? I'm eating the butter right now, and it has chunks of fleur de sel in it. Someone in America needs to start making this kind of butter. By the way, there is nothing wrong with treating butter as cheese and eating it in slices on top of bread.
My lovely assistant promptly went on a two-week vacation when I returned, which she deserved for keeping the chaos in check while I was working on my tan in France. But I had to figure out how things run again on my own. It's amazing how quickly you can leave your life behind.
My website went down about a week before I came home, and I'm just now getting it back up again. It's an external indication of the way things are fraying at the edges. By the way, please click on my website link a few times, because after two weeks of being down, my website totally lost its google ranking.
So there's that, and then there's trying to get ready for two shows, two weekends in a row. This weekend is the
Palo Alto Clay and Glass Festival, and the next weekend is the
Renegade Festival. Somehow, I had the foresight to make all the work I needed before I left for France, so I'm not in dire straits with making work, I just have no juice right now for packing all my work up, driving it places, unpacking, setting up, and standing around all weekend. But that doesn't mean you shouldn't come see me if you can, because you should. Come see my mediterranean tan, and buy something, because I'm still recovering from euro shock.
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| rolls of buttery limoge porcelain |
People have been asking me about the new new cake stands that I made in France. I won't have any at the shows, there is just not enough time to whip anything out. Let me rephrase that: there is not enough
motivation to whip anything out. When I got back into my studio last week I decided I can no longer tolerate my clay, which I have been using my entire career. I was using a Limoge porcelain in France that was so white, I only had to slap a thin coat of clear glaze on it and it shined a clear, bright white. And it was tough, it took a ton of abuse with no cracking, unlike my sorry-ass B-Mix. I threw a couple of orders with the B-Mix this week, and I could barely look at it. I've been unhappy with this clay for a while, and it took running off to France and having a wild affair with Limoge to realize that B-Mix and I need to part ways. There's no spicing up this relationship, a full-on breakup is in the offing. I've met with a few other clays already.
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| new french cake stands in limoge porcelain |
