View allAll Photos Tagged potterymug
Fishing and propelling the boat
Fisherman holding a line and oar
squatting
Plastic water container and pottery mug
Straw hat
Single long oar.
For my video; youtu.be/hRUj7NpVfqM
Sanya, Hainan, China
"Cooking: Cooking methods of present-day Pueblo women are probably much like those used centuries ago. Roasting was done over a pit oven - a kind of fireless cooker in the ground. The pit was heated with hot stones. When it was very hot, food was put in the pit, the mouth of the pit was covered with a stone and left until roasting was completed. Without refrigeration, meat could only be preserved by drying in the sun or in the smoke of a slow fire. Cooking jars were decorated with corrugations. Painted designs would soon be covered by soot. FIres were started with a fire drill. Drilling Fire was more difficult than striking a match, so live coals may often have been borrowed from a neighbour's firepit. Metate and mano, the stones with which corn and other seeds were ground. They were also used to ground clays and paint pigments, and to crush rock or sherds for pottery temper. Examples: Wooden scoop, pottery ladles, Pottery mug, Pottery pitcher, and Piki bread. A Modern Pueblo Recipe for Preparing Broad-leafed Yucca Fruit: Gather the fruit when it opens in September. Cut it into strips and put it in the sunshine to dry. After it is thoroughly dry, put it away for winter time. To cook, let it boil for three hours in plenty of water. Let the water boil down then stir till it is like jam. Serve with corn dumplings. A Modern Pueblo Recipe for Preparing Giant Dropseed. Giant Dropseed is gathered in the fall and threshed, then ground with corn in the metate into a fine meal. From this, a tasty mush can be made. Start a fire in the pik-ami pit two hours before making dough. Put the meal in a large bowl and pour in boiling water. Stir with a stick until it is cool enough to stir with the hand. Pour the dough into a pot and put it in the pik-ami pit, which must be good and hot. Put the lid on the pot so as not to let any dirt get in, and a flat stone over the pit, then seal with mud. Build a fire on top of it and leave it overnight. Open the pit in the morning. Stir till it is soft and mushy, and serve with stew. A Modern Pueblo Recipe for Piki Bread: Grind blue corn very fine on the metate. Mix with water and the ashes of sagebrush to a very thin batter (the sagebrush ash brings out the blue color). Spread quickly with the hand on a flat, heated stone under which there are hot embers. It bakes almost instantly and is peeled off the stone in thin sheets like blue crepe paper. A Modern Pueblo Recipe for Preparing Prickly Pear Cactus: Prickly Pear cactus is good to eat in the spring when the sap retuns to the joints from the roots. The plants can be picked off the ground with the roots and all. Put them in a big cooking pot with plenty of water, with sweet corn cobs to add flavor. Let this cook for four hours so that it will be well done. Take them out of the pot and pick the thorns off good and clean. Serve it in the water which has been strained many times to remove the thorns. Serve with boiled cornmeal bread. A Modern Pueblo recipe for preparing Tomatilla Berries: Cook the berries in a pot with just enough water to cover them for one hour, then drain the water out. Grind the berries on a metate to a jam-like consistency. Add fine clay to do away with the sourness. Serve with fresh tiki bread. A Modern Pueblo Recipe for preparing Indian Millet. The seeds of Indian millet are gathered in June. They are ground on the metate with corn into a fine meal. Put the meal in a bowl and pour boiling water over it. Mix with a stick until it is cool enough to use the hands. Roll the dough in thin mounds . Bake on a hot flat stone. Serve as bread. A Modern Pueblo Recip for preparing Tamay mustard: Tamay mustard is gathered while it is nice and tender in the spring. It is baked in a small firepit about 10 inches deep and 12 inches square. The pit is lined with flat stones. When the fire has been built in it, pile many more flat stones around over the fire so they will get good and hot. While the pit is heating cflose the greens. Wash them very carefully. Beware your cooking bot is very hot. First put a layer of small hot stones in the bottom of the pit over the live coals. Then a layer of greens about 4 inches thick or more. Again another layer of small hot flat stones. Then a large flat stone for a lid over the whole pit. Cover the lid with mud or sand. Let the greens steam for about one half hour. Open the pit, remove the greens and let them cool. Squeeze all the water or juice out of them, and serve in salted water with corn dumplings or fresh piki bread. Modern Pueblo recipe for preparing Cholla Cactus Bark. The buds of the cholla cactus are picked and put into a yucca fiber basket with many small pieces of sandstone burning or baking the basket will remove the thorns from the bark, which are then ready to cook. Put them in a pot with sweet corn cobs for flavor and let them boil for two hours. Serve with cornmeal baked bread. A Modern Pueblo Recipe for preparing wild potatoes: Potatoes are gathered in teh fall. Cook them in boiling water for two hours. Drain the water off and let them cool. They are served and eaten with clay, which had been well sealed in water." ~ park display, Aztec Ruins National Monument, Aztec, New Mexico. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Saturday, 21 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
"Cooking Jar. Roasting was done over a pit oven - a kind of fireless cooker in the ground. The pit was heated with hot stones. When it was very hot, food was put in the pit, the mouth of the pit was covered with a stone and left until roasting was completed. Without refrigeration, meat could only be preserved by drying in the sun or in the smoke of a slow fire. Cooking jars were decorated with corrugations. Painted designs would soon be covered by soot. FIres were started with a fire drill. Drilling Fire was more difficult than striking a match, so live coals may often have been borrowed from a neighbour's firepit. Metate and mano, the stones with which corn and other seeds were ground. They were also used to ground clays and paint pigments, and to crush rock or sherds for pottery temper. Examples: Wooden scoop, pottery ladles, Pottery mug, Pottery pitcher, and Piki bread. A Modern Pueblo Recipe for Preparing Broad-leafed Yucca Fruit: Gather the fruit when it opens in September. Cut it into strips and put it in the sunshine to dry. After it is thoroughly dry, put it away for winter time. To cook, let it boil for three hours in plenty of water. Let the water boil down then stir till it is like jam. Serve with corn dumplings. A Modern Pueblo Recipe for Preparing Giant Dropseed. Giant Dropseed is gathered in the fall and threshed, then ground with corn in the metate into a fine meal. From this, a tasty mush can be made. Start a fire in the pik-ami pit two hours before making dough. Put the meal in a large bowl and pour in boiling water. Stir with a stick until it is cool enough to stir with the hand. Pour the dough into a pot and put it in the pik-ami pit, which must be good and hot. Put the lid on the pot so as not to let any dirt get in, and a flat stone over the pit, then seal with mud. Build a fire on top of it and leave it overnight. Open the pit in the morning. Stir till it is soft and mushy, and serve with stew. A Modern Pueblo Recipe for Piki Bread: Grind blue corn very fine on the metate. Mix with water and the ashes of sagebrush to a very thin batter (the sagebrush ash brings out the blue color). Spread quickly with the hand on a flat, heated stone under which there are hot embers. It bakes almost instantly and is peeled off the stone in thin sheets like blue crepe paper. A Modern Pueblo Recipe for Preparing Prickly Pear Cactus: Prickly Pear cactus is good to eat in the spring when the sap retuns to the joints from the roots. The plants can be picked off the ground with the roots and all. Put them in a big cooking pot with plenty of water, with sweet corn cobs to add flavor. Let this cook for four hours so that it will be well done. Take them out of the pot and pick the thorns off good and clean. Serve it in the water which has been strained many times to remove the thorns. Serve with boiled cornmeal bread. A Modern Pueblo recipe for preparing Tomatilla Berries: Cook the berries in a pot with just enough water to cover them for one hour, then drain the water out. Grind the berries on a metate to a jam-like consistency. Add fine clay to do away with the sourness. Serve with fresh tiki bread. A Modern Pueblo Recipe for preparing Indian Millet. The seeds of Indian millet are gathered in June. They are ground on the metate with corn into a fine meal. Put the meal in a bowl and pour boiling water over it. Mix with a stick until it is cool enough to use the hands. Roll the dough in thin mounds . Bake on a hot flat stone. Serve as bread. A Modern Pueblo Recip for preparing Tamay mustard: Tamay mustard is gathered while it is nice and tender in the spring. It is baked in a small firepit about 10 inches deep and 12 inches square. The pit is lined with flat stones. When the fire has been built in it, pile many more flat stones around over the fire so they will get good and hot. While the pit is heating cflose the greens. Wash them very carefully. Beware your cooking bot is very hot. First put a layer of small hot stones in the bottom of the pit over the live coals. Then a layer of greens about 4 inches thick or more. Again another layer of small hot flat stones. Then a large flat stone for a lid over the whole pit. Cover the lid with mud or sand. Let the greens steam for about one half hour. Open the pit, remove the greens and let them cool. Squeeze all the water or juice out of them, and serve in salted water with corn dumplings or fresh piki bread. Modern Pueblo recipe for preparing Cholla Cactus Bark. The buds of the cholla cactus are picked and put into a yucca fiber basket with many small pieces of sandstone burning or baking the basket will remove the thorns from the bark, which are then ready to cook. Put them in a pot with sweet corn cobs for flavor and let them boil for two hours. Serve with cornmeal baked bread. A Modern Pueblo Recipe for preparing wild potatoes: Potatoes are gathered in teh fall. Cook them in boiling water for two hours. Drain the water off and let them cool. They are served and eaten with clay, which had been well sealed in water." ~ park display, Aztec Ruins National Monument, Aztec, New Mexico. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Saturday, 21 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
"Cooking: Cooking methods of present-day Pueblo women are probably much like those used centuries ago. Roasting was done over a pit oven - a kind of fireless cooker in the ground. The pit was heated with hot stones. When it was very hot, food was put in the pit, the mouth of the pit was covered with a stone and left until roasting was completed. Without refrigeration, meat could only be preserved by drying in the sun or in the smoke of a slow fire. Cooking jars were decorated with corrugations. Painted designs would soon be covered by soot. FIres were started with a fire drill. Drilling Fire was more difficult than striking a match, so live coals may often have been borrowed from a neighbour's firepit. Metate and mano, the stones with which corn and other seeds were ground. They were also used to ground clays and paint pigments, and to crush rock or sherds for pottery temper. Examples: Wooden scoop, pottery ladles, Pottery mug, Pottery pitcher, and Piki bread. A Modern Pueblo Recipe for Preparing Broad-leafed Yucca Fruit: Gather the fruit when it opens in September. Cut it into strips and put it in the sunshine to dry. After it is thoroughly dry, put it away for winter time. To cook, let it boil for three hours in plenty of water. Let the water boil down then stir till it is like jam. Serve with corn dumplings. A Modern Pueblo Recipe for Preparing Giant Dropseed. Giant Dropseed is gathered in the fall and threshed, then ground with corn in the metate into a fine meal. From this, a tasty mush can be made. Start a fire in the pik-ami pit two hours before making dough. Put the meal in a large bowl and pour in boiling water. Stir with a stick until it is cool enough to stir with the hand. Pour the dough into a pot and put it in the pik-ami pit, which must be good and hot. Put the lid on the pot so as not to let any dirt get in, and a flat stone over the pit, then seal with mud. Build a fire on top of it and leave it overnight. Open the pit in the morning. Stir till it is soft and mushy, and serve with stew. A Modern Pueblo Recipe for Piki Bread: Grind blue corn very fine on the metate. Mix with water and the ashes of sagebrush to a very thin batter (the sagebrush ash brings out the blue color). Spread quickly with the hand on a flat, heated stone under which there are hot embers. It bakes almost instantly and is peeled off the stone in thin sheets like blue crepe paper. A Modern Pueblo Recipe for Preparing Prickly Pear Cactus: Prickly Pear cactus is good to eat in the spring when the sap retuns to the joints from the roots. The plants can be picked off the ground with the roots and all. Put them in a big cooking pot with plenty of water, with sweet corn cobs to add flavor. Let this cook for four hours so that it will be well done. Take them out of the pot and pick the thorns off good and clean. Serve it in the water which has been strained many times to remove the thorns. Serve with boiled cornmeal bread. A Modern Pueblo recipe for preparing Tomatilla Berries: Cook the berries in a pot with just enough water to cover them for one hour, then drain the water out. Grind the berries on a metate to a jam-like consistency. Add fine clay to do away with the sourness. Serve with fresh tiki bread. A Modern Pueblo Recipe for preparing Indian Millet. The seeds of Indian millet are gathered in June. They are ground on the metate with corn into a fine meal. Put the meal in a bowl and pour boiling water over it. Mix with a stick until it is cool enough to use the hands. Roll the dough in thin mounds . Bake on a hot flat stone. Serve as bread. A Modern Pueblo Recip for preparing Tamay mustard: Tamay mustard is gathered while it is nice and tender in the spring. It is baked in a small firepit about 10 inches deep and 12 inches square. The pit is lined with flat stones. When the fire has been built in it, pile many more flat stones around over the fire so they will get good and hot. While the pit is heating cflose the greens. Wash them very carefully. Beware your cooking bot is very hot. First put a layer of small hot stones in the bottom of the pit over the live coals. Then a layer of greens about 4 inches thick or more. Again another layer of small hot flat stones. Then a large flat stone for a lid over the whole pit. Cover the lid with mud or sand. Let the greens steam for about one half hour. Open the pit, remove the greens and let them cool. Squeeze all the water or juice out of them, and serve in salted water with corn dumplings or fresh piki bread. Modern Pueblo recipe for preparing Cholla Cactus Bark. The buds of the cholla cactus are picked and put into a yucca fiber basket with many small pieces of sandstone burning or baking the basket will remove the thorns from the bark, which are then ready to cook. Put them in a pot with sweet corn cobs for flavor and let them boil for two hours. Serve with cornmeal baked bread. A Modern Pueblo Recipe for preparing wild potatoes: Potatoes are gathered in teh fall. Cook them in boiling water for two hours. Drain the water off and let them cool. They are served and eaten with clay, which had been well sealed in water." ~ park display, Aztec Ruins National Monument, Aztec, New Mexico. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Saturday, 21 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
"Without refrigeration, meat could only be preserved by drying in the sun or in the smoke of a slow fire. Cooking jars were decorated with corrugations. Painted designs would soon be covered by soot. FIres were started with a fire drill. Drilling Fire was more difficult than striking a match, so live coals may often have been borrowed from a neighbour's firepit. Metate and mano, the stones with which corn and other seeds were ground. They were also used to ground clays and paint pigments, and to crush rock or sherds for pottery temper. Examples: Wooden scoop, pottery ladles, Pottery mug, Pottery pitcher, and Piki bread. A Modern Pueblo Recipe for Preparing Broad-leafed Yucca Fruit: Gather the fruit when it opens in September. Cut it into strips and put it in the sunshine to dry. After it is thoroughly dry, put it away for winter time. To cook, let it boil for three hours in plenty of water. Let the water boil down then stir till it is like jam. Serve with corn dumplings. A Modern Pueblo Recipe for Preparing Giant Dropseed. Giant Dropseed is gathered in the fall and threshed, then ground with corn in the metate into a fine meal. From this, a tasty mush can be made. Start a fire in the pik-ami pit two hours before making dough. Put the meal in a large bowl and pour in boiling water. Stir with a stick until it is cool enough to stir with the hand. Pour the dough into a pot and put it in the pik-ami pit, which must be good and hot. Put the lid on the pot so as not to let any dirt get in, and a flat stone over the pit, then seal with mud. Build a fire on top of it and leave it overnight. Open the pit in the morning. Stir till it is soft and mushy, and serve with stew. A Modern Pueblo Recipe for Piki Bread: Grind blue corn very fine on the metate. Mix with water and the ashes of sagebrush to a very thin batter (the sagebrush ash brings out the blue color). Spread quickly with the hand on a flat, heated stone under which there are hot embers. It bakes almost instantly and is peeled off the stone in thin sheets like blue crepe paper. A Modern Pueblo Recipe for Preparing Prickly Pear Cactus: Prickly Pear cactus is good to eat in the spring when the sap retuns to the joints from the roots. The plants can be picked off the ground with the roots and all. Put them in a big cooking pot with plenty of water, with sweet corn cobs to add flavor. Let this cook for four hours so that it will be well done. Take them out of the pot and pick the thorns off good and clean. Serve it in the water which has been strained many times to remove the thorns. Serve with boiled cornmeal bread. A Modern Pueblo recipe for preparing Tomatilla Berries: Cook the berries in a pot with just enough water to cover them for one hour, then drain the water out. Grind the berries on a metate to a jam-like consistency. Add fine clay to do away with the sourness. Serve with fresh tiki bread. A Modern Pueblo Recipe for preparing Indian Millet. The seeds of Indian millet are gathered in June. They are ground on the metate with corn into a fine meal. Put the meal in a bowl and pour boiling water over it. Mix with a stick until it is cool enough to use the hands. Roll the dough in thin mounds . Bake on a hot flat stone. Serve as bread. A Modern Pueblo Recip for preparing Tamay mustard: Tamay mustard is gathered while it is nice and tender in the spring. It is baked in a small firepit about 10 inches deep and 12 inches square. The pit is lined with flat stones. When the fire has been built in it, pile many more flat stones around over the fire so they will get good and hot. While the pit is heating cflose the greens. Wash them very carefully. Beware your cooking bot is very hot. First put a layer of small hot stones in the bottom of the pit over the live coals. Then a layer of greens about 4 inches thick or more. Again another layer of small hot flat stones. Then a large flat stone for a lid over the whole pit. Cover the lid with mud or sand. Let the greens steam for about one half hour. Open the pit, remove the greens and let them cool. Squeeze all the water or juice out of them, and serve in salted water with corn dumplings or fresh piki bread. Modern Pueblo recipe for preparing Cholla Cactus Bark. The buds of the cholla cactus are picked and put into a yucca fiber basket with many small pieces of sandstone burning or baking the basket will remove the thorns from the bark, which are then ready to cook. Put them in a pot with sweet corn cobs for flavor and let them boil for two hours. Serve with cornmeal baked bread. A Modern Pueblo Recipe for preparing wild potatoes: Potatoes are gathered in teh fall. Cook them in boiling water for two hours. Drain the water off and let them cool. They are served and eaten with clay, which had been well sealed in water." ~ park display, Aztec Ruins National Monument, Aztec, New Mexico. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Saturday, 21 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
"Cooking: Cooking methods of present-day Pueblo women are probably much like those used centuries ago. Roasting was done over a pit oven - a kind of fireless cooker in the ground. The pit was heated with hot stones. When it was very hot, food was put in the pit, the mouth of the pit was covered with a stone and left until roasting was completed. Without refrigeration, meat could only be preserved by drying in the sun or in the smoke of a slow fire. Cooking jars were decorated with corrugations. Painted designs would soon be covered by soot. FIres were started with a fire drill. Drilling Fire was more difficult than striking a match, so live coals may often have been borrowed from a neighbour's firepit. Metate and mano, the stones with which corn and other seeds were ground. They were also used to ground clays and paint pigments, and to crush rock or sherds for pottery temper. Examples: Wooden scoop, pottery ladles, Pottery mug, Pottery pitcher, and Piki bread. A Modern Pueblo Recipe for Preparing Broad-leafed Yucca Fruit: Gather the fruit when it opens in September. Cut it into strips and put it in the sunshine to dry. After it is thoroughly dry, put it away for winter time. To cook, let it boil for three hours in plenty of water. Let the water boil down then stir till it is like jam. Serve with corn dumplings. A Modern Pueblo Recipe for Preparing Giant Dropseed. Giant Dropseed is gathered in the fall and threshed, then ground with corn in the metate into a fine meal. From this, a tasty mush can be made. Start a fire in the pik-ami pit two hours before making dough. Put the meal in a large bowl and pour in boiling water. Stir with a stick until it is cool enough to stir with the hand. Pour the dough into a pot and put it in the pik-ami pit, which must be good and hot. Put the lid on the pot so as not to let any dirt get in, and a flat stone over the pit, then seal with mud. Build a fire on top of it and leave it overnight. Open the pit in the morning. Stir till it is soft and mushy, and serve with stew. A Modern Pueblo Recipe for Piki Bread: Grind blue corn very fine on the metate. Mix with water and the ashes of sagebrush to a very thin batter (the sagebrush ash brings out the blue color). Spread quickly with the hand on a flat, heated stone under which there are hot embers. It bakes almost instantly and is peeled off the stone in thin sheets like blue crepe paper. A Modern Pueblo Recipe for Preparing Prickly Pear Cactus: Prickly Pear cactus is good to eat in the spring when the sap retuns to the joints from the roots. The plants can be picked off the ground with the roots and all. Put them in a big cooking pot with plenty of water, with sweet corn cobs to add flavor. Let this cook for four hours so that it will be well done. Take them out of the pot and pick the thorns off good and clean. Serve it in the water which has been strained many times to remove the thorns. Serve with boiled cornmeal bread. A Modern Pueblo recipe for preparing Tomatilla Berries: Cook the berries in a pot with just enough water to cover them for one hour, then drain the water out. Grind the berries on a metate to a jam-like consistency. Add fine clay to do away with the sourness. Serve with fresh tiki bread. A Modern Pueblo Recipe for preparing Indian Millet. The seeds of Indian millet are gathered in June. They are ground on the metate with corn into a fine meal. Put the meal in a bowl and pour boiling water over it. Mix with a stick until it is cool enough to use the hands. Roll the dough in thin mounds . Bake on a hot flat stone. Serve as bread. A Modern Pueblo Recip for preparing Tamay mustard: Tamay mustard is gathered while it is nice and tender in the spring. It is baked in a small firepit about 10 inches deep and 12 inches square. The pit is lined with flat stones. When the fire has been built in it, pile many more flat stones around over the fire so they will get good and hot. While the pit is heating cflose the greens. Wash them very carefully. Beware your cooking bot is very hot. First put a layer of small hot stones in the bottom of the pit over the live coals. Then a layer of greens about 4 inches thick or more. Again another layer of small hot flat stones. Then a large flat stone for a lid over the whole pit. Cover the lid with mud or sand. Let the greens steam for about one half hour. Open the pit, remove the greens and let them cool. Squeeze all the water or juice out of them, and serve in salted water with corn dumplings or fresh piki bread. Modern Pueblo recipe for preparing Cholla Cactus Bark. The buds of the cholla cactus are picked and put into a yucca fiber basket with many small pieces of sandstone burning or baking the basket will remove the thorns from the bark, which are then ready to cook. Put them in a pot with sweet corn cobs for flavor and let them boil for two hours. Serve with cornmeal baked bread. A Modern Pueblo Recipe for preparing wild potatoes: Potatoes are gathered in teh fall. Cook them in boiling water for two hours. Drain the water off and let them cool. They are served and eaten with clay, which had been well sealed in water." ~ park display, Aztec Ruins National Monument, Aztec, New Mexico. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Saturday, 21 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
"Cooking: Cooking methods of present-day Pueblo women are probably much like those used centuries ago. Roasting was done over a pit oven - a kind of fireless cooker in the ground. The pit was heated with hot stones. When it was very hot, food was put in the pit, the mouth of the pit was covered with a stone and left until roasting was completed. Without refrigeration, meat could only be preserved by drying in the sun or in the smoke of a slow fire. Cooking jars were decorated with corrugations. Painted designs would soon be covered by soot. FIres were started with a fire drill. Drilling Fire was more difficult than striking a match, so live coals may often have been borrowed from a neighbour's firepit. Metate and mano, the stones with which corn and other seeds were ground. They were also used to ground clays and paint pigments, and to crush rock or sherds for pottery temper. Examples: Wooden scoop, pottery ladles, Pottery mug, Pottery pitcher, and Piki bread. A Modern Pueblo Recipe for Preparing Broad-leafed Yucca Fruit: Gather the fruit when it opens in September. Cut it into strips and put it in the sunshine to dry. After it is thoroughly dry, put it away for winter time. To cook, let it boil for three hours in plenty of water. Let the water boil down then stir till it is like jam. Serve with corn dumplings. A Modern Pueblo Recipe for Preparing Giant Dropseed. Giant Dropseed is gathered in the fall and threshed, then ground with corn in the metate into a fine meal. From this, a tasty mush can be made. Start a fire in the pik-ami pit two hours before making dough. Put the meal in a large bowl and pour in boiling water. Stir with a stick until it is cool enough to stir with the hand. Pour the dough into a pot and put it in the pik-ami pit, which must be good and hot. Put the lid on the pot so as not to let any dirt get in, and a flat stone over the pit, then seal with mud. Build a fire on top of it and leave it overnight. Open the pit in the morning. Stir till it is soft and mushy, and serve with stew. A Modern Pueblo Recipe for Piki Bread: Grind blue corn very fine on the metate. Mix with water and the ashes of sagebrush to a very thin batter (the sagebrush ash brings out the blue color). Spread quickly with the hand on a flat, heated stone under which there are hot embers. It bakes almost instantly and is peeled off the stone in thin sheets like blue crepe paper. A Modern Pueblo Recipe for Preparing Prickly Pear Cactus: Prickly Pear cactus is good to eat in the spring when the sap retuns to the joints from the roots. The plants can be picked off the ground with the roots and all. Put them in a big cooking pot with plenty of water, with sweet corn cobs to add flavor. Let this cook for four hours so that it will be well done. Take them out of the pot and pick the thorns off good and clean. Serve it in the water which has been strained many times to remove the thorns. Serve with boiled cornmeal bread. A Modern Pueblo recipe for preparing Tomatilla Berries: Cook the berries in a pot with just enough water to cover them for one hour, then drain the water out. Grind the berries on a metate to a jam-like consistency. Add fine clay to do away with the sourness. Serve with fresh tiki bread. A Modern Pueblo Recipe for preparing Indian Millet. The seeds of Indian millet are gathered in June. They are ground on the metate with corn into a fine meal. Put the meal in a bowl and pour boiling water over it. Mix with a stick until it is cool enough to use the hands. Roll the dough in thin mounds . Bake on a hot flat stone. Serve as bread. A Modern Pueblo Recip for preparing Tamay mustard: Tamay mustard is gathered while it is nice and tender in the spring. It is baked in a small firepit about 10 inches deep and 12 inches square. The pit is lined with flat stones. When the fire has been built in it, pile many more flat stones around over the fire so they will get good and hot. While the pit is heating cflose the greens. Wash them very carefully. Beware your cooking bot is very hot. First put a layer of small hot stones in the bottom of the pit over the live coals. Then a layer of greens about 4 inches thick or more. Again another layer of small hot flat stones. Then a large flat stone for a lid over the whole pit. Cover the lid with mud or sand. Let the greens steam for about one half hour. Open the pit, remove the greens and let them cool. Squeeze all the water or juice out of them, and serve in salted water with corn dumplings or fresh piki bread. Modern Pueblo recipe for preparing Cholla Cactus Bark. The buds of the cholla cactus are picked and put into a yucca fiber basket with many small pieces of sandstone burning or baking the basket will remove the thorns from the bark, which are then ready to cook. Put them in a pot with sweet corn cobs for flavor and let them boil for two hours. Serve with cornmeal baked bread. A Modern Pueblo Recipe for preparing wild potatoes: Potatoes are gathered in teh fall. Cook them in boiling water for two hours. Drain the water off and let them cool. They are served and eaten with clay, which had been well sealed in water." ~ park display, Aztec Ruins National Monument, Aztec, New Mexico. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Saturday, 21 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
"Cooking: Cooking methods of present-day Pueblo women are probably much like those used centuries ago. Roasting was done over a pit oven - a kind of fireless cooker in the ground. The pit was heated with hot stones. When it was very hot, food was put in the pit, the mouth of the pit was covered with a stone and left until roasting was completed. Without refrigeration, meat could only be preserved by drying in the sun or in the smoke of a slow fire. Cooking jars were decorated with corrugations. Painted designs would soon be covered by soot. FIres were started with a fire drill. Drilling Fire was more difficult than striking a match, so live coals may often have been borrowed from a neighbour's firepit. Metate and mano, the stones with which corn and other seeds were ground. They were also used to ground clays and paint pigments, and to crush rock or sherds for pottery temper. Examples: Wooden scoop, pottery ladles, Pottery mug, Pottery pitcher, and Piki bread. A Modern Pueblo Recipe for Preparing Broad-leafed Yucca Fruit: Gather the fruit when it opens in September. Cut it into strips and put it in the sunshine to dry. After it is thoroughly dry, put it away for winter time. To cook, let it boil for three hours in plenty of water. Let the water boil down then stir till it is like jam. Serve with corn dumplings. A Modern Pueblo Recipe for Preparing Giant Dropseed. Giant Dropseed is gathered in the fall and threshed, then ground with corn in the metate into a fine meal. From this, a tasty mush can be made. Start a fire in the pik-ami pit two hours before making dough. Put the meal in a large bowl and pour in boiling water. Stir with a stick until it is cool enough to stir with the hand. Pour the dough into a pot and put it in the pik-ami pit, which must be good and hot. Put the lid on the pot so as not to let any dirt get in, and a flat stone over the pit, then seal with mud. Build a fire on top of it and leave it overnight. Open the pit in the morning. Stir till it is soft and mushy, and serve with stew. A Modern Pueblo Recipe for Piki Bread: Grind blue corn very fine on the metate. Mix with water and the ashes of sagebrush to a very thin batter (the sagebrush ash brings out the blue color). Spread quickly with the hand on a flat, heated stone under which there are hot embers. It bakes almost instantly and is peeled off the stone in thin sheets like blue crepe paper. A Modern Pueblo Recipe for Preparing Prickly Pear Cactus: Prickly Pear cactus is good to eat in the spring when the sap retuns to the joints from the roots. The plants can be picked off the ground with the roots and all. Put them in a big cooking pot with plenty of water, with sweet corn cobs to add flavor. Let this cook for four hours so that it will be well done. Take them out of the pot and pick the thorns off good and clean. Serve it in the water which has been strained many times to remove the thorns. Serve with boiled cornmeal bread. A Modern Pueblo recipe for preparing Tomatilla Berries: Cook the berries in a pot with just enough water to cover them for one hour, then drain the water out. Grind the berries on a metate to a jam-like consistency. Add fine clay to do away with the sourness. Serve with fresh tiki bread. A Modern Pueblo Recipe for preparing Indian Millet. The seeds of Indian millet are gathered in June. They are ground on the metate with corn into a fine meal. Put the meal in a bowl and pour boiling water over it. Mix with a stick until it is cool enough to use the hands. Roll the dough in thin mounds . Bake on a hot flat stone. Serve as bread. A Modern Pueblo Recip for preparing Tamay mustard: Tamay mustard is gathered while it is nice and tender in the spring. It is baked in a small firepit about 10 inches deep and 12 inches square. The pit is lined with flat stones. When the fire has been built in it, pile many more flat stones around over the fire so they will get good and hot. While the pit is heating cflose the greens. Wash them very carefully. Beware your cooking bot is very hot. First put a layer of small hot stones in the bottom of the pit over the live coals. Then a layer of greens about 4 inches thick or more. Again another layer of small hot flat stones. Then a large flat stone for a lid over the whole pit. Cover the lid with mud or sand. Let the greens steam for about one half hour. Open the pit, remove the greens and let them cool. Squeeze all the water or juice out of them, and serve in salted water with corn dumplings or fresh piki bread. Modern Pueblo recipe for preparing Cholla Cactus Bark. The buds of the cholla cactus are picked and put into a yucca fiber basket with many small pieces of sandstone burning or baking the basket will remove the thorns from the bark, which are then ready to cook. Put them in a pot with sweet corn cobs for flavor and let them boil for two hours. Serve with cornmeal baked bread. A Modern Pueblo Recipe for preparing wild potatoes: Potatoes are gathered in teh fall. Cook them in boiling water for two hours. Drain the water off and let them cool. They are served and eaten with clay, which had been well sealed in water." ~ park display, Aztec Ruins National Monument, Aztec, New Mexico. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Saturday, 21 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
" Piki bread. A Modern Pueblo Recipe for Preparing Broad-leafed Yucca Fruit: Gather the fruit when it opens in September. Cut it into strips and put it in the sunshine to dry. After it is thoroughly dry, put it away for winter time. To cook, let it boil for three hours in plenty of water. Let the water boil down then stir till it is like jam. Serve with corn dumplings. A Modern Pueblo Recipe for Preparing Giant Dropseed. Giant Dropseed is gathered in the fall and threshed, then ground with corn in the metate into a fine meal. From this, a tasty mush can be made. Start a fire in the pik-ami pit two hours before making dough. Put the meal in a large bowl and pour in boiling water. Stir with a stick until it is cool enough to stir with the hand. Pour the dough into a pot and put it in the pik-ami pit, which must be good and hot. Put the lid on the pot so as not to let any dirt get in, and a flat stone over the pit, then seal with mud. Build a fire on top of it and leave it overnight. Open the pit in the morning. Stir till it is soft and mushy, and serve with stew. A Modern Pueblo Recipe for Piki Bread: Grind blue corn very fine on the metate. Mix with water and the ashes of sagebrush to a very thin batter (the sagebrush ash brings out the blue color). Spread quickly with the hand on a flat, heated stone under which there are hot embers. It bakes almost instantly and is peeled off the stone in thin sheets like blue crepe paper. A Modern Pueblo Recipe for Preparing Prickly Pear Cactus: Prickly Pear cactus is good to eat in the spring when the sap retuns to the joints from the roots. The plants can be picked off the ground with the roots and all. Put them in a big cooking pot with plenty of water, with sweet corn cobs to add flavor. Let this cook for four hours so that it will be well done. Take them out of the pot and pick the thorns off good and clean. Serve it in the water which has been strained many times to remove the thorns. Serve with boiled cornmeal bread. A Modern Pueblo recipe for preparing Tomatilla Berries: Cook the berries in a pot with just enough water to cover them for one hour, then drain the water out. Grind the berries on a metate to a jam-like consistency. Add fine clay to do away with the sourness. Serve with fresh tiki bread. A Modern Pueblo Recipe for preparing Indian Millet. The seeds of Indian millet are gathered in June. They are ground on the metate with corn into a fine meal. Put the meal in a bowl and pour boiling water over it. Mix with a stick until it is cool enough to use the hands. Roll the dough in thin mounds . Bake on a hot flat stone. Serve as bread. A Modern Pueblo Recip for preparing Tamay mustard: Tamay mustard is gathered while it is nice and tender in the spring. It is baked in a small firepit about 10 inches deep and 12 inches square. The pit is lined with flat stones. When the fire has been built in it, pile many more flat stones around over the fire so they will get good and hot. While the pit is heating cflose the greens. Wash them very carefully. Beware your cooking bot is very hot. First put a layer of small hot stones in the bottom of the pit over the live coals. Then a layer of greens about 4 inches thick or more. Again another layer of small hot flat stones. Then a large flat stone for a lid over the whole pit. Cover the lid with mud or sand. Let the greens steam for about one half hour. Open the pit, remove the greens and let them cool. Squeeze all the water or juice out of them, and serve in salted water with corn dumplings or fresh piki bread. Modern Pueblo recipe for preparing Cholla Cactus Bark. The buds of the cholla cactus are picked and put into a yucca fiber basket with many small pieces of sandstone burning or baking the basket will remove the thorns from the bark, which are then ready to cook. Put them in a pot with sweet corn cobs for flavor and let them boil for two hours. Serve with cornmeal baked bread. A Modern Pueblo Recipe for preparing wild potatoes: Potatoes are gathered in teh fall. Cook them in boiling water for two hours. Drain the water off and let them cool. They are served and eaten with clay, which had been well sealed in water." ~ park display, Aztec Ruins National Monument, Aztec, New Mexico. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Saturday, 21 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
" Wooden scoop, pottery ladles, Pottery mug, Pottery pitcher, and Piki bread. A Modern Pueblo Recipe for Preparing Broad-leafed Yucca Fruit: Gather the fruit when it opens in September. Cut it into strips and put it in the sunshine to dry. After it is thoroughly dry, put it away for winter time. To cook, let it boil for three hours in plenty of water. Let the water boil down then stir till it is like jam. Serve with corn dumplings. A Modern Pueblo Recipe for Preparing Giant Dropseed. Giant Dropseed is gathered in the fall and threshed, then ground with corn in the metate into a fine meal. From this, a tasty mush can be made. Start a fire in the pik-ami pit two hours before making dough. Put the meal in a large bowl and pour in boiling water. Stir with a stick until it is cool enough to stir with the hand. Pour the dough into a pot and put it in the pik-ami pit, which must be good and hot. Put the lid on the pot so as not to let any dirt get in, and a flat stone over the pit, then seal with mud. Build a fire on top of it and leave it overnight. Open the pit in the morning. Stir till it is soft and mushy, and serve with stew. A Modern Pueblo Recipe for Piki Bread: Grind blue corn very fine on the metate. Mix with water and the ashes of sagebrush to a very thin batter (the sagebrush ash brings out the blue color). Spread quickly with the hand on a flat, heated stone under which there are hot embers. It bakes almost instantly and is peeled off the stone in thin sheets like blue crepe paper. A Modern Pueblo Recipe for Preparing Prickly Pear Cactus: Prickly Pear cactus is good to eat in the spring when the sap retuns to the joints from the roots. The plants can be picked off the ground with the roots and all. Put them in a big cooking pot with plenty of water, with sweet corn cobs to add flavor. Let this cook for four hours so that it will be well done. Take them out of the pot and pick the thorns off good and clean. Serve it in the water which has been strained many times to remove the thorns. Serve with boiled cornmeal bread. A Modern Pueblo recipe for preparing Tomatilla Berries: Cook the berries in a pot with just enough water to cover them for one hour, then drain the water out. Grind the berries on a metate to a jam-like consistency. Add fine clay to do away with the sourness. Serve with fresh tiki bread. A Modern Pueblo Recipe for preparing Indian Millet. The seeds of Indian millet are gathered in June. They are ground on the metate with corn into a fine meal. Put the meal in a bowl and pour boiling water over it. Mix with a stick until it is cool enough to use the hands. Roll the dough in thin mounds . Bake on a hot flat stone. Serve as bread. A Modern Pueblo Recip for preparing Tamay mustard: Tamay mustard is gathered while it is nice and tender in the spring. It is baked in a small firepit about 10 inches deep and 12 inches square. The pit is lined with flat stones. When the fire has been built in it, pile many more flat stones around over the fire so they will get good and hot. While the pit is heating cflose the greens. Wash them very carefully. Beware your cooking bot is very hot. First put a layer of small hot stones in the bottom of the pit over the live coals. Then a layer of greens about 4 inches thick or more. Again another layer of small hot flat stones. Then a large flat stone for a lid over the whole pit. Cover the lid with mud or sand. Let the greens steam for about one half hour. Open the pit, remove the greens and let them cool. Squeeze all the water or juice out of them, and serve in salted water with corn dumplings or fresh piki bread. Modern Pueblo recipe for preparing Cholla Cactus Bark. The buds of the cholla cactus are picked and put into a yucca fiber basket with many small pieces of sandstone burning or baking the basket will remove the thorns from the bark, which are then ready to cook. Put them in a pot with sweet corn cobs for flavor and let them boil for two hours. Serve with cornmeal baked bread. A Modern Pueblo Recipe for preparing wild potatoes: Potatoes are gathered in teh fall. Cook them in boiling water for two hours. Drain the water off and let them cool. They are served and eaten with clay, which had been well sealed in water." ~ park display, Aztec Ruins National Monument, Aztec, New Mexico. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Saturday, 21 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
" Cooking jars were decorated with corrugations. Painted designs would soon be covered by soot. FIres were started with a fire drill. A Modern Pueblo Recipe for Preparing Broad-leafed Yucca Fruit: Gather the fruit when it opens in September. Cut it into strips and put it in the sunshine to dry. After it is thoroughly dry, put it away for winter time. To cook, let it boil for three hours in plenty of water. Let the water boil down then stir till it is like jam. Serve with corn dumplings. A Modern Pueblo Recipe for Preparing Giant Dropseed. Giant Dropseed is gathered in the fall and threshed, then ground with corn in the metate into a fine meal. From this, a tasty mush can be made. Start a fire in the pik-ami pit two hours before making dough. Put the meal in a large bowl and pour in boiling water. Stir with a stick until it is cool enough to stir with the hand. Pour the dough into a pot and put it in the pik-ami pit, which must be good and hot. Put the lid on the pot so as not to let any dirt get in, and a flat stone over the pit, then seal with mud. Build a fire on top of it and leave it overnight. Open the pit in the morning. Stir till it is soft and mushy, and serve with stew. A Modern Pueblo Recipe for Piki Bread: Grind blue corn very fine on the metate. Mix with water and the ashes of sagebrush to a very thin batter (the sagebrush ash brings out the blue color). Spread quickly with the hand on a flat, heated stone under which there are hot embers. It bakes almost instantly and is peeled off the stone in thin sheets like blue crepe paper. A Modern Pueblo Recipe for Preparing Prickly Pear Cactus: Prickly Pear cactus is good to eat in the spring when the sap retuns to the joints from the roots. The plants can be picked off the ground with the roots and all. Put them in a big cooking pot with plenty of water, with sweet corn cobs to add flavor. Let this cook for four hours so that it will be well done. Take them out of the pot and pick the thorns off good and clean. Serve it in the water which has been strained many times to remove the thorns. Serve with boiled cornmeal bread. A Modern Pueblo recipe for preparing Tomatilla Berries: Cook the berries in a pot with just enough water to cover them for one hour, then drain the water out. Grind the berries on a metate to a jam-like consistency. Add fine clay to do away with the sourness. Serve with fresh tiki bread. A Modern Pueblo Recipe for preparing Indian Millet. The seeds of Indian millet are gathered in June. They are ground on the metate with corn into a fine meal. Put the meal in a bowl and pour boiling water over it. Mix with a stick until it is cool enough to use the hands. Roll the dough in thin mounds . Bake on a hot flat stone. Serve as bread. A Modern Pueblo Recip for preparing Tamay mustard: Tamay mustard is gathered while it is nice and tender in the spring. It is baked in a small firepit about 10 inches deep and 12 inches square. The pit is lined with flat stones. When the fire has been built in it, pile many more flat stones around over the fire so they will get good and hot. While the pit is heating cflose the greens. Wash them very carefully. Beware your cooking bot is very hot. First put a layer of small hot stones in the bottom of the pit over the live coals. Then a layer of greens about 4 inches thick or more. Again another layer of small hot flat stones. Then a large flat stone for a lid over the whole pit. Cover the lid with mud or sand. Let the greens steam for about one half hour. Open the pit, remove the greens and let them cool. Squeeze all the water or juice out of them, and serve in salted water with corn dumplings or fresh piki bread. Modern Pueblo recipe for preparing Cholla Cactus Bark. The buds of the cholla cactus are picked and put into a yucca fiber basket with many small pieces of sandstone burning or baking the basket will remove the thorns from the bark, which are then ready to cook. Put them in a pot with sweet corn cobs for flavor and let them boil for two hours. Serve with cornmeal baked bread. A Modern Pueblo Recipe for preparing wild potatoes: Potatoes are gathered in teh fall. Cook them in boiling water for two hours. Drain the water off and let them cool. They are served and eaten with clay, which had been well sealed in water." ~ park display, Aztec Ruins National Monument, Aztec, New Mexico. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Saturday, 21 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
Op-shop finds. Totally in love with pottery mugs right now. #thrift #thriftfinds #pottery #potterymugs
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thriftstoremiami: Check out! www.ThriftStoreMiami.com
Two holiday souvenir ceramic mugs produced by Carrig Ware of County Cork, Ireland displaying the place names of DUNLAOGHAIRE and BRAY. Both those towns in County Dublin and County Wicklow respectively continue to be popular destinations with visitors and holiday-makers, especially the seaside resort town of Bray.
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Carrig Ware was produced by the Carrigaline Pottery Company Ltd which was established by Hoddie Roberts (1878-1952) in 1928. Since then,, the company has changed ownership and name a number of times before closing in 2003..
1928 - 1980 Carrigaline Pottery Ltd (Hoddie Roberts).
1980 - 1983 Cork Art Pottery (Lutz Kiel).
1983 - 1990 Carrigdhoun Pottery Co-Operative Society Ltd (former employees of Cork Art pottery & Carrigaline Pottery).
1990 - 1995 Carrigdhoun Pottery Co-Operative Society Ltd (taken over by Oxford Ceramics - Oxford Porcelanas of Brazil).
1995 - 2003 Carrigdhoun Pottery Co-Operative Society Ltd (taken over by Stephen Pearse after buying up 90% of the shares). Production ceased in June of 2003 and both the company and its sales shop were closed in September of that same year.
Mugs of this design were regularly produced by Carrigaline Pottery during the 1960's and earlier. Variants include a change of placename.
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DESCRIPTION:
Size (excluding the handle - Bray cup): 2 7/16" x 2 9/16" O.D. (62mm x 66mm).
Materials: brown earthenware.
Finish: Screen printed and hand-inscribed place name infilled with brown ink. Overall clear vitreous glaze.
Imprint: CARRIG WARE - MADE IN THE REPUBLIC OF IRELAND
Weight: about 130g each.
A colourful pottery mug featuring Postman Pat with his black & white cat, his Royal Mail van and Mrs. Goggins, the postmistress at Greendale Post Office.
This would have been an official merchandise item issued by Woodland Animations Ltd, a company established in 1973 by Ivor Wood (1932-2004) and his wife Josiane. Woodland Animations specifically produced stop-motion animated children's programs for the BBC. They are best known for such children's classics as The Herbs, The Adventures of Parsley the Lion, The Wombles, Paddington Bear, Charlie Chalk, Postman Pat and others. When living in France, Ivor Wood also collaborated with Serge Danot to produce The Magic Roundabout, which was later bought by the BBC and overdubbed in English with the voice of Eric Thompson. In 2001, Woodland Animations was sold to Entertainment Rights, part of DreamWorks Classics and later acquired by NBC Universal.
This mug measures 3" high x 2 7/8" O.D. at the top (76mm x 73mm) and carries the imprint: MADE IN ENGLAND. The style of imprint indicates it was made by one of the Staffordshire pottery companies.
This is a picture of our tall and wide Gingerbread mug, so called because the handle is inspired by Gingerbread Porch Posts. Shown with our creamer and sugar bowl. All are decorated in our Tree of Life Pattern in Natural brown. The trees on these mugs are pained by Elise Andersen. Each artist has their own unique hand that gives every execution of our archetypical tree patter a unique individuality. There is no set template for paining the trees - no pattern showing how to arrange each branch and twig. The tree is a spontaneous expression of individuality and exuberant growth.
A replacement for a precious mug the girls gave me many years ago. I dropped it. Smash! I start every morning with coffee in the girls' gift.
Samantha Henneke is a studio art potter living in the Seagrove Pottery Community of central North Carolina.
www.etsy.com/shop/BulldogArtPottery
Our functional art ceramic mugs are finely crafted. We pay extra attention to the details. The bottom is polished to a surface friendly smoothness, the lip of the mug is contoured to be pleasant to drink from, the handle is backfilled at the bottom to fluidly flow back into the form.
This mug is made out of a smooth white stoneware clay body and decorated with white glaze dots. Samantha's signature and "Bulldog" are inscribed on the smoothly polished bottom.
The mug is 3.5" x 4.75" x 4" and holds 12 oz. of liquid.
Bulldog Pottery is located in Seagrove North Carolina. We have a pottery shop open to the public all year. Visit us, and other Seagrove Potters in a community dedicated to a delightful pottery experience for you.
The National Archives Shop is hosting a holiday fair! "The Way We Worked" American Artisans Fair opens December 2 and closed December 6. Local craftspeople will be selling handmade jewelry, apparel, prints, and household items.
The fair was inspired by the New Deal projects that put artists to work during the Great Depression. The fair is sponsored by the Foundation for the National Archives and proceeds fund the education programs at the National Archives.
" Metate and mano, the stones with which corn and other seeds were ground. They were also used to ground clays and paint pigments, and to crush rock or sherds for pottery temper. " ~ park display, Aztec Ruins National Monument, Aztec, New Mexico. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Saturday, 21 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
1. A+ for #presentation #pourover #coffee #flask #biscuit #potterymug #woodboard #coffeeshop #oldtowntemecula #temecula #california, 2. #hisandhers #breve & #latte#rustic #brunch #breakfast #bothell, 3. #hisandhers #lattes, 4. #latteart & "#beigejus" (#homemade #vanillabean #syrup)#coffeeshop #latte #heartflower #vanillasyrup #simplesyrup #seattle #pioneersquare