This time I decided to paint with the underglaze colors rather than use sgraffito. I wanted to emphasize the fur of a running
hare. We'll see how these colors fire in the kiln. Right now the hare has an antique look about him to my eye. The edges will be curved up to form a serving platter.
I was reading about the hare on the link which led me to read about the
moon rabbit. Learning about folklore of other cultures is very interesting to me. Above is a white rabbit making an elixir of immortality from a weaving in a Chinese robe. I may have to explore more pieces with hares and rabbits.
I've always wanted to try
fennel or sweet anise and the other day I saw some at the grocery store. The bulb is full of vitamins and minerals. Check the link I was amazed at how much nutrition this bulb has.
I cut the fennel up in 1/2 inch slices, brushed with olive oil and sprinkled with balsamic vinegar. Don't remove the feathery leaves, they are quite good roasted too. If I had had more of them I would have sprinkled them over the top.
I roasted the fennel at 400 F for 40 minutes. For the last ten minutes I sprinkled some grated cheese over the top. To my surprise, it has a mild taste, quite delicious and easy to make. This post is part of
Artists in Blogland what's happening in the studio. Thanks for reading and for all your comments.
Looks good. Rabbits I mean. I'm not a fennel eater, but you all enjoy!
ReplyDeleteYou are an amazing, adventurous cook! I'm far too timid to risk experimenting with new foods.
ReplyDeleteVery cool! Do you have any tips for painting with underglaze?
ReplyDeleteYour hare is so cute! And your magical rabbit too. Fennel looks delicious. I love roasted vegetables of any kind, they always taste better somehow. xox
ReplyDeleteLove the hare! Very cool!
ReplyDeleteNever have tried fennel before - you are making me curious about it. . .
I'll look forward to seeing your hare fired! And the fennel really looks good to me! I'll have to see if I can find it here.
ReplyDeleteHi Barbara, thanks, this was the first time I ate fennel and it was actually quite good.
ReplyDeleteHi Ms. Sparrow, thanks, I like trying new things because I think variety in foods is good for my health and I always discover foods that I didn't know I'd like.
Hi Marcia, thanks, I just make sure the slip or underglaze is thin enough and have a variety of sizes of brushes. I brush on wet clay but others brush on dry so I am unconventional in my methods, but works for me.
Hi Corrine, thanks, now that the cooler weather is here I've been roasting a lot of things and they do taste good that way.
Hi Michellem, thanks, it was quite good and not overbearing which I thought it might be.
Hi Bohemiannie, thanks, I see the fennel only occasionally but I snatched it up this time. It was near the fresh herbs section at the grocery.
That hare is enchanting.
ReplyDeleteFennel goes well in salads too, very finely sliced and raw. Citrus - blood orangea are good complements its taste well. And yes, roasted fennel (with garlic) is a joy.
Hi Elephant's Child, thanks, I have never had fennel except this time, will get it again and try it as you suggests.
ReplyDelete