Someone mixed the XX with Biggie. Sue likes peanut butter and tuna fish together. They don't seem to go together, but hey, it might float your boat. I mean, before you hate, try it out. Likewise, you should check out this odd music combo.
Tuesday, March 30, 2010
Friday, March 12, 2010
Tuesday, March 9, 2010
Wednesday, March 3, 2010
Tuesday, March 2, 2010
Last night I trimmed my first piece. For those of you who I've talked to about pottery, you know I haven't completed anything yet. I am almost done with a water bowl for Ada; I'm pretty sure that they fired it last night, so I am excited about that. There are many steps from the clay in a bag to a finished product: wedge it, center it, throw it (lift the walls), shape it, dry it to leather hard, trim it, dry it to bone hard, bisque fire, glaze fire and then your done. The thing is it can get messed up at any point. For example, if you don't wedge it well enough it will leave air bubbles that will cause it to explode when you fire it. Air bubbles can also make centering more difficult. If you don't center properly, the walls of your object will fall. If you trim before a pot is ready you will probably destroy it. If you wait too long you can also damage it. You can wait the perfect amount of time and trim too deep. Also, you can do all that right and then someone else's mistake will explode next to your work and destroy it. What I'm saying is that there are many, many precarious steps. This is why I am so happy the cup I trimmed last night actually came out pretty good. Hopefully it was bisqued last night too. Anyway, check out Charles Smith trimming a pot. One day I want to be this badass on the wheel. As for now I will only aspire to BAMF-dom. Practice makes perfect as they say, so I'm trimming some more tonight.
The Landlady Special
Since I had frozen broth I made some ramen tonight. I am calling it the landlady special since I saw mine today to pay my rent. She's a very nice woman and my soup muse today.
The Land Lady Special
What you need:
Frozen miso broth (I made this another day by boiling water with miso, soy sauce, rice wine vinegar and sesame oil)
rice wine vinegar
Heat down the frozen broth into liquid. Slice some tofu and mince the garlic. When broth is liquid add noodles and soy sauce. Heat oil and drop garlic, brown and add tofu. Drop egg in broth. Simmer broth. Cook the tofu. Then ladle the broth into bowl and add tofu. Finish with rice vinegar and two slices of chili. Great soup in no time!
Beth and I have a hip hop rap thing in the works. Our first single is "Sexy Stranger." We've got a tight chorus down and we're already thinking about who we'll ask to drop a verse for the remix. I don't want to spread rumors but Drake's name has been thrown around. Anyway, not to keep you guys totally in the dark, I wanted to give you a taste of the magic to come by sharing one of our main influences. If you want to collaborate on this project with some sick beats or words, or dance moves, LET ME KNOW. Also, if you have opinions on what we should name this thing, also LET ME KNOW.