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infryqYesterday we went to open studio at the pottery and I flubbed one pot and
made three okay ones. I’ve been having trouble centering the very bottom of
the clay, and since that’s where you pull from, a slight wobble there turns
into a thin spot and a thick spot in the wall of the pot all the way up. I
also managed to drag open an abrasion on the heel of my left hand into a
scratch, so I’ll need to be after that pretty diligently if it’s going to
heal by Wednesday.
After the pottery we went to the waterfront and hit target for Katie-snacks
and Costco for paper products, almond butter, oatmeal, and fruit. Stopped
at the excellent Dylamato’s on the way home for fresh eggs. I’d never been
even though it’s just down the hill in Hazelwood, and whoa. Actual food!
Including locally-grown and -milled flour! Very cool.
By then it was after 3 and any hope of smooshing back to a more normal food
schedule was totally blown, so we did dinner at quarter to five and I had
another snack at 7:30. P made pasta with fresh pesto from the garden, which
smelled amazing. After dinner I did a bit of garden maintenance, including
the discovery of the first tromboncino squash — it’s an excellent climber,
seems to be making a ton of productive side shoots, and this squash is over
a foot long and only an inch or two wide, so if it’s at all tasty I think
it will be a permanent selection for summer squash.
made three okay ones. I’ve been having trouble centering the very bottom of
the clay, and since that’s where you pull from, a slight wobble there turns
into a thin spot and a thick spot in the wall of the pot all the way up. I
also managed to drag open an abrasion on the heel of my left hand into a
scratch, so I’ll need to be after that pretty diligently if it’s going to
heal by Wednesday.
After the pottery we went to the waterfront and hit target for Katie-snacks
and Costco for paper products, almond butter, oatmeal, and fruit. Stopped
at the excellent Dylamato’s on the way home for fresh eggs. I’d never been
even though it’s just down the hill in Hazelwood, and whoa. Actual food!
Including locally-grown and -milled flour! Very cool.
By then it was after 3 and any hope of smooshing back to a more normal food
schedule was totally blown, so we did dinner at quarter to five and I had
another snack at 7:30. P made pasta with fresh pesto from the garden, which
smelled amazing. After dinner I did a bit of garden maintenance, including
the discovery of the first tromboncino squash — it’s an excellent climber,
seems to be making a ton of productive side shoots, and this squash is over
a foot long and only an inch or two wide, so if it’s at all tasty I think
it will be a permanent selection for summer squash.
