Ceramics

My ceramic work features unique hand made ceramic planters, sculptures and functional wares for the home and garden.  No two are exactly alike in size, design, patina or glazing.  The fine cracks and irregularities lend to the individuality of each special piece and will not affect its wear. 

The organic, fluid lines in my art works are made by forming the clay on the potter’s wheel, or being rolled into slabs or coils for hand built sculptural pieces.  The work is allowed to set up and slightly cure.  Textural elements, sculptural parts, hand stampings or impressions of plants and found objects are then applied to the surfaces.

Now the art work dries out, very slowly and completely.  When there is no more water in the clay, the works are placed in the kiln and bisque fired for thirteen hours to approximately 1945 degrees.  The heat of the firing condenses the molecules and minerals in the clay body, which will ensure strength and durability for the finished piece.  The next step is to hand paint each work with patinas and glazes (specialty recipes of my own), and then fired in the kiln a second time to 1850 degrees.  This enables the glaze (liquid glass) to melt, adhere and seal the ceramic piece, and permanently retain its shiny or matt surfaces, colors and textures.

(Click on thumbnail photos, below, to see larger image)

BASIL:  Sweet, Light peppery, clove like culinary herb to flavor soups, sauces, salads and sausages.  Use with meats, fish and vegetables.  Superb with tomatoes! 

The greatest dish is Basil Pesto:  an Italian sauce of basil, garlic, cheese, pine nuts and olive oil – turns spaghetti into a feast for a king!

PARSLEY:   Fragrant leaves: curled or flat, chopped fresh or dried can be added to flavor almost any meat, fish or poultry dish.  Use to flavor soups, stews, salads, omelets, stuffing and all vegetables.  Fresh whole sprigs are indispensable as a garnish for any dish.  One tablespoon equals the adult requirements of Vitamins A and C!

CHIVE:  Leaves and flowers finely minced can be added wherever onion is indicated.  Adds zip and color to cream soups, salads, omelets and cheese dishes.  Best used at the last minute (long cooking diminishes flavor).  Fresh long leaves and whole purple flowers are excellent as garnish for final presentation.

SAGE:  “The wisest man doth groweth sage in his garden” (author unknown).  Containing pungent essential oil, the leaves are used traditionally with onions to flavor poultry, game and meats.  It is wonderful in meat loaf, pork, veal, sauces, cooked vegetables, and egg and cheese dishes.  Thread whole leaves between pieces of meat when grilling kabobs.  Leaves for tea can relieve colds, sore throats, even banish night sweats!

ROSEMARY:  Sweet scented: best when used fresh.  It is an important culinary herb to flavor lamb, chicken, savory dishes, salads, cooked peas and potatoes.  The stem, stripped of its leaves can be used as skewers for vegetables or tender meats when grilling.  The leaves for tea can ward off headaches and nervousness.

OREGANO: Closely related to marjoram, this pleasant, aromatic flavor is used more sparingly.  Rub on veal and lamb before roasting.  Excellent with poultry, tomato dishes, sauces and used extensively in Italian, Greek, Spanish and Mexican cooking.

THYME:   One of the most popular, universal herbs for flavoring soups, stews, stuffing, sauces and salads.  It blends well with other herbs.  Few are the dishes that cannot be improved by thyme!  Great for meat, fish, poultry, egg and cheese dishes.  Fabulous with tomatoes and any vegetable dish.