New Blue

working on a new blue glaze....

never fails...

Whenever things slow down for a week or two, the phone stops ringing, orders are nowhere to be found, and I get used to the slower pace for a few days, then BAM! it all comes rushing at me at once. This has been going on for years. I have a few different aspects to this business: my local wholesale business, where I sell a my Southwest style functional ware to a few local shops in Sedona; and my Etsy shop, and my yarn bowls which I also wholesale to a few retailers across the country. So there are a few times in the year where nobody seems to want anything. During these times, part of me is relieved to have a break, and another part of me starts to panic, thinking, 'what if nobody buys anything from me ever again. I'm doomed!' And it seems that the moment that panicky thought starts to settle in my brain for a day or two, and I get a little worried, things change. It's like all my customers were waiting, and then they all contact me at once. And then those panicky thoughts of failure turn to panicky thoughts of 'how am I gonna get it all done?'

Raw

Summer is officially over in my world, and the rush to supply shops with ware is on!

I've been privileged to be part of an amazing group of women for the last 5 years. Last night, one of them wrote this in our group. I think it needs to be shared.

hot stuff...

Seen on the road where I run

Banana Bread!!

I’ve been making this every week for a few weeks--
Killer Banana Bread:
Oven at 350
mix:
4 mashed bananas
3 eggs
1.5 c sugar
2t vanilla extract.
1/2-2/3 c vegetable oil

mix in seperate bowl:
2.25 c flour
1.5 t baking soda
3/4 t salt

I randomly dose it with the following:
clove, nutmeg, allspice, ginger (I just sprinkle these over the dry ingredients, it’s probably about 1/4-1/2 t of each )

mix the dry ingredients into the wet in 3 batches til evenly moistened
add some (3/4 c) chopped walnuts or pecans if you have them

pour batter into greased loaf pans (makes 2 reg size loaves)
bake for approx 1 hour, checking from 45 minutes on with a toothpick in the center.
when cool enough to remove from pan, wrap in foil to keep moisture in, somehow, this improves the bread over the next few days…ymmv
enjoy!!!