Saturday, April 28, 2012

Artists Against AIDS This Weekend


For all y’all in Shampoo-Bananaland (Champaign-Urbana to the rest of you), Artists Against AIDS runs through this Sunday in the old Champaign YMCA on Church Street...go out and buy art!  Link to their website for hours HERE.

Here are some of the new pots I have on display there:




 




Two weeks ago was total insanity getting a couple submissions together for Lark’s upcoming new “500 Teapots” book.  Once I did some test shots in the high resolution that was required for the submission, I found that my old photo setup just wasn’t up to snuff- not enough depth of field; and too many colors used for reflectors, so it was impossible to get accurate color.  After four days of staying up past 3:30 am, this is what I came up with:











Things that make me happy #396

Last night I went to the Y to check out the Artists Against AIDS show, and I saw this bumper sticker in the parking lot: “Squirrel...It’s What’s For Supper”



This last week was also the last week for the March/April session of classes at Boneyard Pottery...and we’ve already filled the Wednesday session for May/June to capacity!  Anyway, the last classes ended in a glazing frenzy...and I brought munchies!

Ginger “Cinnamon” Rolls



These contain no cinnamon, but the technique is the same.

4 Cups Flour
¾ Cups Sugar
2 Tsp. Baking Soda
2 Tsp. Baking Powder
1 Cup Butter (2 Sticks)
2 Eggs
1 Tsp. Vanilla Extract
1 Cup Half and Half

1/2 Cup of Ginger Preserves
1/4-1/3 Cup Hot Water

1/2 Cup Sugar
1 1/2 Tsp. Powdered Ginger

 
Mix together flour, sugar, baking soda and baking powder. cut in the butter to the size of small peas.  Make a well in the flour and beat together the eggs, vanilla and half and half, then mix with the flour. Dust the counter with flour and knead lightly, adding more flour as needed tom make a light dough.  Roll out to 1/2 inch thickness (12" x 20"), then spread with the ginger preserves thinned with the hot water, then mix the sugar and powdered ginger together and sprinkle on top of the preserves.  Roll up and cut in 1.5 inch slices, arrange in a buttered pan and bake at 325 F for 25-30 minutes or until lightly browned.

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