The aftermath

 It was great to be out at the show in Seagrove and see so many old and new customers. We are back home, the shop is filled and we plan to put our feet up and relax a bit this week.
The best part of a show is watching folks buy gifts for others and watching them buy something for their own home as well.
It is a lot of work, but worth the effort it takes.
I have to thank my sister who drives down from Virginia to help.
Thanks Sister!

 We have plenty of work left if and when you are out and about in the area, do stop in.

A customer favorite, our oil lamps, great for when the power is out or just to enjoy on the dining table.

Our customer favorite small bowl for those yummy treats or sides. I like this as a dessert bowl, Mark thinks it's too small, Goldilocks and I think it's' just right.

 More oil lamps

The best spoon and utensil  crock. These work so well for all those things you need close at hand.
Number one with our customers.

Happy Thanksgiving!
Eat some pie!!

While we are waiting for the kiln to cool down

 we should talk about pie.

This particle pie is one that Mark and a few of the other male potters in the area enjoy.

Back when I had some extra time to spare, before life took me over for awhile, I use to make one that the 3 of them would split. 

This pie and coffee was all it took to make them happy.

Hum, may need to try that again.

It is in many ways a very simple pie, but not one that everyone who has tried it likes.

For the simplicity of the ingredients it is very rich.

I suggest if you are a pie lover that you give it a try.

Shoofly Pie from, The Doubleday Cookbook

I recipe of a good flaky Pie crust
Filling:
2/3 cup of boiling water
1/2 tsp. baking soda
1/2 cup of molasses ( I use grandma's brand)

Crumb topping:
1 1/2 cups sifted flour
1/4th tsp. salt
3/4 cup of firmly packed light brown sugar
1/3 cup butter


Preheat oven to 350
Prepare or buy a ready made 9"pie crust.
Make sure this is deep dish, you will need it.
Do not bake crust.
Make crumb topping.
Sprinkle 1/3 in bottom of pie crust.

Make filling, I know looks weird as heck, but trust me it is fine, and pour directly on top of crumb mixture.
Cover with remaining crumb mixture and bake on center rack for 35-40 minutes.

I usually place this on a pizza or small cookie sheet in case of some overflow.

Cool and serve slightly warm unless you are Mark who prefers this cold the next day with coffee.
This is a pie you either love or hate.

Meanwhile the kiln is slowly cooling and we can see that some pots that look good. There is an iron red pitcher right at the front that is lovely.
Mark made a lot of lamps for the crown of the kiln and the ones we can see look good.
Now, to wait until tomorrow.

Cheers,
M