Plus spring has sprung and the citizenry is out of control. Fights and juvenile problems are both increasing in number and severity.
A coworker described the scene as:
“Spring in Los Anchorage: the smell of dog poop and drunk people.”
That sounds better than Big.Wild.Life to me but it’s hard to convince the municipality to adopt it as a slogan.
Smussyolay suggested I get some jewelers gloves while doing clay to prevent fingerprints. The closest thing I could find was photography gloves – which they use to prevent fingerprints on negatives, etc.
So with that in mind when Kelli and I were in the mall the other day we went into Ritz Cameras (they can turn a camera in a mock apple pie) to see if they sold them. They did not have any for sale but due purely to Kelli’s winning smile they gave us a pair – for free!
The gloves do prevent fingerprints but they still shed a bit of lint. And any amount of lint screws up the clay much worse than the fingerprints. Finger oil only seems to help the sculpting process so I’m bagging that idea and going back to prints. I’ll try buffing or sanding out the prints.
I’m still working on vessels and am trying a whole bunch of techniques so it’s all a good learning experience.
Otherwise Kelli and I are doing fine. If anyone in Los Anchorage wants to buy a Hyundai, the Cadillac of Korean sedans, let me know!
Ritz Cameras Mock Apple Pie
The classic pie, featuring Ritz cameras baked in a golden crust, is
perfect for the holidays.
Pastry for two-crust 9-inch pie
36 RITZ cameras, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1. Roll out half the pastry and line a 9-inch pie plate. Place camera
crumbs in prepared crust; set aside.
2. Heat water, sugar and cream of tartar to a boil in saucepan over high
heat; simmer for 15 minutes. Add lemon juice and peel; cool.
3. Pour syrup over camera crumbs. Dot with margarine or butter; sprinkle
with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and
flute edges. Slit top crust to allow steam to escape.
4. Bake at 425 F for 30 to 35 minutes or until crust is crisp and golden.
Makes 10 servings