Sunday, May 30, 2010

Upcoming events

Bird cup by Kyle Carpenter

Here's some upcoming events you can find my work at....

June 12, 13
River Arts District "Studio Stroll"
New Studio at Curve Studios, 12 Riverside Dr.
Asheville, NC

July 15-18
Southern Highlands Craft Fair
Asheville Civic Center
Asheville, NC

July 23-August 13
AKAR Design Gallery
"New Work"
Iowa City, Iowa

August 1-31
Schaller Gallery
"Flora" group exhibition

September 11
NC Potters Market Invitational
NC Mint Museum
Charlotte, NC

I better get my ass in the studio!

Smokey Mountain Pottery Festival

Fri 12-5 and Sat 10-5 ... Ya'll come pots and demos , in Townsend , TN .... I will be there with clay in hand ...Cynthia

Friday, May 28, 2010

Gaff's Bread Baker

As requested by Kari Hopkins and Anon, here is a photo of my clay bread baker. The ID is 10”, height is 7”, and it is only bisque fired. I based the design on Romertopf bakers and Indian tagines I have seen. Notice the wide lip on the bottom of the lid, this contains a gallery that fits over the base for a tight fit. I used water soluble Permatex valve grinding compound after the bisque firing to make this fit almost air tight. Enjoy!

Thursday, May 27, 2010

Joy's Bread

I know this is not pottery but it was cooked in a homemade clay baker, so there! This is Joy Tanner's recipe that I recently got at a photo workshop with Joy and John Britt. This was made with 3 cups all-purpose flour and 2 cups Bob's Red Mill 10 Grain Flour and OMG is it good! Joy and John, thanks again for the great workshop and I think my pictures are a little better ... now I'm off to work on the pots.

Tuesday, May 25, 2010

Can I Come and See Your Kiln Site?

I am drawing up plans for moving my kilns (electric bisque and downdraft Bailey) outside and would like to see how some others are set up. Specifically, the kilns need to be on a concrete slab and require electricity. Anyone up here in the Northern Territories or even Asheville have a set up I could come and see?

Wedging Boy's Biceps

Audition for new Wedging Boy is Saturday and what location?

Gold Lustre

I don't see gold lustre about much anymore. It was very popular here back in the 90's. Its hard to get supplies and very pricey which probably explains why. I apply it over stoneware and porcelain glazes and fire it on at 600 deg C 1112deg F in a neutral atmosphere in a gas kiln. Steve Fletcher

Monday, May 24, 2010

Peach Bloom 5

Also for Sale... Big Ass Sack-O-Nuts

Packing peanuts that is. $21.35 , 20 cu ft.

Big-Ass Roll of Bubble Wrap for Sale

I'm selling this Big-Ass (see mug for scale) roll of brand new bubble wrap at cost $74.30, 100ft x 2ft. I will happily deliver it to your Asheville studio, or meet you in a place that is convenient. Cash or check is accepted.
Serious inquirees only

Sunday, May 23, 2010

Bird Nest

Here is a little bird nest Cheryl and I stumbled on while we were hiking on Round Mountain  ( near Roan Mountain). It is a Eastern Towhee nest,

Saturday, May 22, 2010

Wedging Boy

Kari wrote:

I Google "wedging boy" and found this quote:

"some plate-makers even require their boys to what is called wedge their clay, which is a very laborious process, and consists in lifting large lumps of clays, and throwing them forcibly down on a hard surface, to free it from air and render it more compact. These boys are usually thin and pale, and frequently suffer from pulmonary and digestive diseases. Sickness prevails among them extensively."

 Call Wedging Boy 1-800- WEDGE ME

Wedging boy does so much more than wedge!

Thursday, May 20, 2010

More Homework!

Jan Cothran

8 1/2 x 10 3/4 x 6 1/2 inches
wheel thrown and altered stoneware, reed handle

Photo by Marian Parkes


I didn't know we had to report back; but here is my homework. With Joy's directions in your wonderful photo class, I had no problem building the light box. Needless to say, I'm thrilled to have all the wonderful information the class offered,to give me a good start on taking better quality photos.


Digital Photo Class

Had a two really great photo classes with Joy and 16 students.  We are working on planning the next on??  Maybe September? 

Still waiting on homework!

Cousins in Clay

I just found out about this and thought you might be interested if you don’t already know about it.

Val Cushing will be in Seagrove among some other great potters. (and one loser.)
Sylvia Coppola

Wednesday, May 19, 2010

How Do You Move a Kiln?

I am running into a major snag finding anyone to insure my house with this kiln in it. I've got two agents trying to find insurance for me, and so far both have been unsuccessful. I wonder if the Cravens, who installed the gas kiln or the subsequent owners were up front with their insurance companies. I am so screwed on this one.

So I might have to move both kilns outside. Can anyone give me advice on what's involved?

Pottery Studio Sink Trap

Today I put on my Plumber's hat and finally finished my studio sink trap. It was very inexpensive and a lot like putting together a puzzle. I used a 6 gallon plastic waste basket, PVC sink fittings, so there's no cement & it's easy to detach, and a piece of rubber sheet, cut as a gasket to seal the joint. This little project's been on the back burner for quite some time. Needless to say, I'm feeling a sense of accomplishment today.

Plate Tectonic/ Dry Rot over

Plate Tectonic cone 05
20 Gerstley Borate
30 Lithium Carbonate
25 Zircopax
10 Cryolite
15 Spodumene

4.5 % Copper Carbonate

Dry Rot cone 05
40 EPK
10 Frit 3110
10 Soda Ash
10 F-4 Feldspar
10 Magnesium Carbonate
5 Lithium Carbonate
3 Barium Carbonate
2 Silica

0.2 % Chrome Oxide
0.2% Copper Oxide

Crunch Green Glaze/ Beads over

Crunchable Green cone 05
20 Bone Ash
30 Wollastonite
20 Borax
10 Sand
10 Silicon Carbide

1 Chrome Oxide

Beads cone 05

33.3 Magnesium Carbonate
26.7 Borax
33.3 Gerstley Borate
6.7 Silica

6.7 Zircopax

Tuesday, May 18, 2010

Crunch Green Glaze

Crunchable Green cone 05

20 Bone Ash
30 Wollastonite
20 Borax
10 Sand
10 EPK
10 Silicon Carbide

1 Chrome Oxide

Apply Thick

Dry Rot Glaze

Dry Rot cone 05
40.0 EPK
10.0 Frit 3110
10.0 Soda Ash
10.0 F-4 Feldspar
10.0 Magnesium Carbonate
  5.0 Lithium Carbonate
  3.0 Barium Carbonate
  2.0 Silica

0.2 % Chrome Oxide
0.2% Copper Oxide

Green Clock

Don't know if ya'll have seen the Sun Dial in Burnsville NC. It is really cool!

John Britt


Nothing better than a good breakfast!

John Britt

Sierra Nevada Summer Workshops


If anyone is out on the West Coast of the US and wants to take a Glaze Class...I am having one at Sierra Nevada College, June 7 - 11, 2010.  We did it about 5 years ago and it was  a great class. They have a great facility and location (Tahoe)!  So if you are in California or just want to learn a bit about glazes - check it out.

We only do it once every 5 years!!

Don't miss this one,

John Britt

Kari Hopkins 2010

Basket, 8"x10"x9", Stoneware, Cone 10 Reduction, 2009
Heart Bowl, 2"x5.5"x5", Stoneware, Cone 10 Reduction, 2009

Patti Carmen

"Teapot", Patti Carmen, 10.5" x 7.5" x 5.5", Wheel thrown stoneware, Cone 6 oxidation, 2010.
Photo by Joy Tanner

Monday, May 17, 2010

Homemade Bread

Here's my tried and true altered version to the no-knead bread recipe John has posted here. It makes a larger loaf and is baked in a cast iron dutch oven pan which creates an awesome crust!

5 cups flour
1/2 tsp yeast
2 5/8 cups water, room temperature
1 1/2 tsp salt

  • for multi-grain, you can add part whole wheat flour in place of part of the white flour, a variety of sunflower seeds, ground flax, wheat germ, sesame seeds, barley, wheat berries, etc; try varied amounts from 1/4 cup to 1/2 cup of these
  • for whole wheat: divide half of the 5 cups of flour into part white and part wheat flour
  • for rye: put 2.5 cups of white flour and 2.5 cups of rye flour (dark rye flour is best!) + 2 tbsp caraway seed, 2 tbsp molasses

Mix all ingredients together in a large bowl. Rise 12-18 hours. I like to start the bread in the early evening, let it rise overnight, and then in the morning you bake!

Preheat oven to 450 degrees with the cast iron dutch oven and lid placed next to it inside your oven. When oven is preheated, take dough out of bowl and place on top of floured surface. Fold the dough over on top of itself in four directions. No kneading is necessary and no extra rise is necessary!! Delicately form into a ball with the ends tucked under at the bottom. You can sprinkle the top with seeds if you want at this time. Drop in hot cast iron dutch oven pan, put lid on. Bake 30 minutes. Take lid off. Bake 30 more minutes. Cool out of pan on wire rack. Voila!

More Recipes

Here is the best salad dressing recipe ever that I brought for lunch for the photo class:

Lavender Dressing:

3/4 cup olive oil
4 tbsp balsamic vinegar
2 tbsp fresh lemon juice
2 quartered garlic cloves
2 tbsp dijon mustard
4 tbsp honey
1-2 tbsp culinary lavender flowers*

Pulse all ingredients in a food processor until thoroughly mixed and dressing thickens.
*This tastes great without the lavender flowers added as well!


Here are a list of the recipes from the workshop. I included the sticky buns as I could not find them in a search:

Tomato Basil Soup Recipe

White Bean and Chicken Chili

Kick Ass Bread Recipe

Cinnamon-Pecan Sticky Buns
From Country Home Magazine March/April 2002
Laurann Claridge

1 Tbsp. granulated sugar
2 envelopes active dry yeast
¼ cup warm water (105° – 115° F)
⅓ cup granulated sugar
3 eggs
1 ½ tsp. salt
1 tsp. vanilla (optional)
¾ cup whole milk
½ cup unsalted butter, melted (1 stick)
5 ¼ - 5 ¾ cups all-purpose flour
Unsalted butter, softened (for greasing bowl and pans)

Cinnamon-Sugar Filling
½ cup packed light or dark brown sugar
½ cup granulated sugar
2 tsp. ground cinnamon (or More!)
¾ cup coarsely chopped pecans toasted* (or More !)
⅔ cup dried currants or raisins (optional)
3 tbsp. unsalted butter, softened

Carmel-Pecan Topping
¾ cup packed dark brown sugar (or less depending on how sweet you like them)
½ cup unsalted butter (1 stick)
¼ cup light corn syrup or honey (use honey!)
¼ tsp. salt
1 ½ cups pecan halves or large pieces, toasted * (or More!)

To prepare dough: In a small bowl dissolve the 1 tablespoon granulated sugar
and the yeast in warm water. Stir to combine and let stand about 5 minutes or
until the mixture is bubbly.

Using a heavy-duty standing mixer fitted with the paddle attachment, or by hand in a large mixing bowl, combine the 1/3 cup granulated sugar, the eggs, salt, vanilla (if desired), milk, the ½ cup melted butter, and the foamy yeast mixture. Blend at low speed until smooth.

At the same low speed add the flour, about ½ cup at a time, mixing until well combined. Occasionally stop the machine to scrape down the sides of the bowl.

When most of the flour has been added and a slightly sticky dough has formed, switch attachments to the dough hook. Add the remaining flour until the dough is smooth and elastic. If the mixer is not being used, turn dough onto a clean, lightly floured, about 3 to 5 minutes, or until it’s smooth and elastic.

Lightly butter a large bowl. Gather the dough into a ball and place in bowl; turn dough to coat all sides with butter. Cover bowl tightly with plastic wrap and set aside in a warm place to rise until doubled in bulk, 1 to 1 ½ hours.

To prepare filling: In a small bowl combine brown sugar, granulated sugar, cinnamon, and toasted pecans. Stir in currants, if desired; set aside. Reserve 3 tablespoons of butter.

To prepare caramel-pecan topping: In a medium saucepan combine brown sugar, butter, corn syrup, and salt. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, for 1 to 2 minutes, or until butter has melted and mixture is well combined.

Meanwhile, butter two 9 x 1 ½ - inch round baking pans. Sprinkle half of the pecans in the bottom of each pan. Drizzle half of the caramel topping over the pecans in each pan. Set aside to cool.

To assemble buns: When dough has doubled in size, punch down and transfer to a lightly floured surface. Cover and let rest for 10 minutes.

Roll dough into a 24 x 14- inch rectangle. Spread the reserved 3 tablespoons of softened butter over the surface of the dough. Sprinkle the cinnamon-sugar filling over the butter, gently pressing the mixture into the dough with your fingertips.

Starting with a short side of the rectangle, roll the dough up in a spiral. Seal the seam by pinching the dough together. Cut dough crosswise into 12 slices, each a little more than 1 inch thick. Place 6 of the slices, cut side down, on caramel topping in each pan.

Cover both pans with plastic wrap. Let the pans stand in a warm place until nearly doubled in size, about 1 hour. Or, if desired, chill overnight; let stand at room temperature about 1 hour before baking.

When ready to bake, center the oven rack. Line a 15 x 10 x 1 inch baking pan with foil to catch the drips so you don’t have to clean the oven. Place 1 pan of rolls on the foil-lined pan. Bake in a 350° F oven for 30 minutes, covering rolls with foil the last 10 minutes of baking to prevent overbrowning.

Cool rolls in a baking pan about 5 minutes, then invert onto a large round serving plate. Repeat with remaining pan of rolls. Enjoy warm or at room temperature.

*Note: To toast pecans, place pecans in a shallow baking pan. Bake in a 350° F oven for 8 – 10 minutes or until lightly toasted, stirring once. Be careful because they easily burn!

Gluckin awarded at Blowing Rock, NC

I did my first "Art in the Park" at Blowing Rock, NC this past weekend. Lo and behold I won an award AND made some new friends!
This juried art and craft festival happens once a month May through October. Check it out for the future:

1st Annual Joara Pottery Festival

John and Joy I enjoyed the photo workshop on Sunday; lots of good info and great folks. My wife Martha and I are going to be set up at the Joara Pottery Festival this coming Saturday at the Burke County Fairgrounds in Morganton, NC. The festival is from 10am to 4pm with live music and food! Come by and visit our Lazy Lizard Pottery booth if you are in the area.

M Rathsack

"Green Mountains Blue Sun", 12"x6"x1/2", hand-built slab, cone 6 clay and glaze on wood, M Rathsack, 2010.

M's School of Art

307 N. Main St.
Hendersonville, NC

M's Art for sale on Etsy:

Gaff Pearce

Title: Hot Pants (functionally it is a fruit bowl)
Name: Gaff Pearce
Dimensions: H5" W10.25" D6"
Clay: HWC Hestia
Firing: propane, cone 10, reduction
Date: 5-16-2010

I did use Photoshop to adjust exposure settings and apply the Unsharp Mask filter to this photo ... hope that was OK.  I spoke to you and joy yesterday about the Kuhl lights I use that do not get hot; you can find out more about them at:

Last: can you post this picture on the blog and let folks know that we will be in Morganton at the Burke County Fairgrounds this coming Saturday, May 22nd from 10am to 4pm  for the 1st Annual Joara Pottery Festival .

Thanks Again!

Henry Pope

1987: a good year for spying herons. Cf Keats' Ode to a FLA heron, caught in a timeless hunt for a scaly meal:

Oh great busty heron
Tracking the finny meal
In silent coy subterfuge,
(Like the bankers  that fleeced
The silly gulllible public . . .)

The great Ode goes on from there but seems to wander off from the main subject.

Jim Parmentier

3 sided bowl, Jim Parmentier,8"x12" wide, stoneware,cone10 reduction firing, 2010.

Shirl Parmentier

4 side bowl, Shirl Parmentier, 15"x7"x4", stoneware, cone 10, 2010


After taking John and Joy's photo class, I realized that many of you know a ton about different craft shows. I've only done the Big Crafty but thinking of branching out as my kids get older. My work is a little edgy and a less traditional crowd seems like a better fit. I call my work "Funky figurative functional ware for the contemporary home" and am known mostly for my salt and pepper shakers. I'm including an image of a set to give an idea. It would be great to not spend a ton on a booth.

Any thoughts?

Jennifer Goff
Kung Fu Clay

Jennifer Goff

"Porcelain Birdhouse", Jennifer Goff w/ Kung Fu Clay, 7 1/2 " X 5 1/2" x 5 1/2", clay, Cone 6 firing, 2010.

Steve White


Yo clubbers,

I am posting a bunch of photos from our weekend digital photo workshop. There are so many talented ceramicists out there that we never see, but here is your chance to see a few:

"Vase", Marian Parkes, 3 3/4 x 3 3/8 x 3 3/8 inches, wheel thrown stoneware,^10 reduction, Shino glaze, wax resist, over glaze, 2010.

John Britt

Greetings from Downunder

Stoneware vase h 34cm Stephen Fletcher
Conical Vase h 22cm Stephen Fletcher
Spherical Vase h 20cm, Stephen Fletcher

Hello Everyone, I’m a newbie on Clay Club so I thought I would go ahead and introduce myself and post a couple of images of my work. I’ve been around clay for a long while. My first solo exhibition was way back in 1978. I was full time for seven years before becoming a senior lecturer in ceramics at Monash University in Melbourne Australia. I gave that away after 6 years and went back to my studio. My last exhibition was in 1996 after which I gave the whole Ceramics thing away for a few years. I came back to the fold last year and set up a new studio in Gordon , a small country town about an hour’s drive west of Melbourne. I’m out of town on a 10acre bush block amongst kangaroos, wallabies, koalas and yes, a few snakes. I make stoneware and porcelain. I’m mainly a wheel thrower but do a bit of hand building and slip casting from time to time. Well that's enough about me. I hope my pioto's posted alright. Check out my website if you would like to see some more.


Sunday, May 16, 2010

Patti Connor-Greene

"Carved Porcelain Soy Pot", Patti Conner-Greene, 4" x 2.5" x 4.5," handwoven reed handle, ^ 6 oxidation,
2010.  Photo by Joy Tanner.

Patti Connor-Greene


Just finished a really fun Basic Glaze Workshop and Judy Taylor was in it. She made some really kick ass granola and was kind enough to share the recipe:

GRANOLA  (from Judy Taylor)

Preheat the oven to 325 degrees,

Mix the following:

12 to 14 heaping cups old fashioned rolled oats (NOT quick cooking)

2 cups walnuts, rough chopped

1 cup raw almonds, rough chopped

1 cup raw pumpkin seeds

1 cup whole flax seed (I use golden flax, it's in the baking section)

1 cup chopped pecans

1 cup wheat bran (baking section)

1 cup wheat germ

½ cup brewers yeast

½ cup sunflower seeds

Next mix :

2/3 cup canola oil, or a healthy blend oil, OR olive oil

½ cup maple syrup

1 cup honey (honey is a preservative, it will help keep the nuts)

1-2 cups pineapple, or orange/pineapple juice mix

Put in a pan that has room to bubble up, bring to a boil for just a couple of minutes, long enough to blend the ingredients.  Take off the burner and add a half teaspoon of cinnamon, a quarter teaspoon of nutmeg and a quarter teaspoon of cardamom.  Blend with a wisk.  Pour over oatmeal mixture and mix well.  Work it in with a stiff wooden spoon or spatula, making sure all the oatmeal mixture is wet.  Pour it our into a large baking/roasting pan  and put on the middle oven rack,  Check it every five minutes, stirring it away from the edges.  This is important.  Stay with it and stir it every five minutes.  Watch it and when it starts to brown, start tasting it to see when it taste done.   You may want to pour the mix into a cold pan upon removing it from the oven to keep it from burning.  Honey burns quickly!!!  

Next:  Add 1 cup golden raisins, 1 cup cranberries

Let cool completely and store in the refrigerator.  This is high cal, but nutrient dense.  I eat ½ cup with ½ cup fruit.

I never follow the recipe exactly – I use up what ever is at the end of a bag, or try something else.

Saturday, May 15, 2010

Blog List

If you need or want to have a great list of BLOGS check this out:

John Britt