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A little less than a happy high
Fear and Decadence at the Gamble Mansion.
I did go back to attempt the sharp-shouldered jar again. What I came up with borrowed a lot from what I learned a couple of weeks ago and vastly improved the idea. I gave the body a bit of a taper towards the base to break the angle against the table. I also managed to produce the form I was picturing. After I finished, two other students came by to comment on it, which was a bit of a high, as was their reaction to the large bowl that's come from bisque. I'm getting somewhere, at least.

I threw a couple of other pieces Saturday as well, mostly for the sake of experiment and so I'll have more goods for glaze experiments. I'm flirting with the mindset that pieces are expendable, which is good insofar as it frees me from a great deal of the fear and anxiety that something will go wrong (or I'll do something wrong) at some point in the process. I could describe it as removing the ego to get at the Self, but for now it's sufficient to say that it's an important step. Art is funny.


I like cheese, which will go a long way to explaining why I'm headed to a cheese tasting at BCAE tonight. And, since the outlay for the evening happened a couple of months ago, it feels like I'll be sampling a bevy of sexy cheeses for free. (I know, I know. Don't confuse me with your logic.)

Did I mention there'd be wine? My evening is filled with deliciousness.
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komos From: komos Date: April 12th, 2004 02:15 pm (UTC) (Link)
A sexy cheese is any cheese that is so good that you feel like your mouth just had an orgasm. At least, that's the going theory. The term originates from a friend's trip to NYC, where a shop was selling a particularly choice brie with a sign that said "Our Sexiest Cheese." I loved the idea so much that I instantly appropriated it.
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komos From: komos Date: April 12th, 2004 08:07 pm (UTC) (Link)
Heh. I wouldn’t worry too much about it. I’m only just beginning to appreciate the world of cheese myself. You may well have found your niche with the goat cheeses, and that’s not a bad place to be. If you can find Chevrot, I’d love to hear what you think of it.

For what it’s worth, I’m still trying to understand kimchee. ^_^
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komos From: komos Date: April 12th, 2004 08:31 pm (UTC) (Link)
I have developed a taste for it (especially when it's spicy), but I don't really understand it yet... little things like when to eat it and what to expect with all the variants. I want to know more, but I'm a little limited in opportunities to learn.

...And I'm happy I was able to share a little bit of my evening. It was, quite simply, brilliant.
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komos From: komos Date: April 13th, 2004 06:34 am (UTC) (Link)
Yeah, it's the same thing that beer went through and cheese is going through. More and more I come to realize just how much has been sacrificed in the name of commercialism, standardization, and convenience. It makes me want to run off and join a monastery.
guitarcries From: guitarcries Date: April 12th, 2004 03:49 pm (UTC) (Link)
I keep on forgetting to ask you, do you have relatives who own a furniture store on rt. 44 in Rhode Island? Your last name is the name of the store, so I was just curious.
komos From: komos Date: April 12th, 2004 08:06 pm (UTC) (Link)
You know, you would think it was a relatively uncommon name, but we seem to be all over New England and beyond. The answer is, “I have no idea.” The clan is large enough that there are probably distant uncles and cousins I don’t even know about. Kind of like the professor at BC I found… and the Olympic saber fencer.
guitarcries From: guitarcries Date: April 13th, 2004 09:19 am (UTC) (Link)
I actually do have a semi-famous relative, although usually only highly intellectual elitist types have heard of him.
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komos From: komos Date: April 12th, 2004 08:06 pm (UTC) (Link)

Re: cheese

Well, the offer stands, so if you ever find yourself free when I’m going, please come down. If you want to give me an idea of when you might be free, I can probably plan accordingly. Decide, though, if you want us to brew soda or beer and then what kind.

As for volunteering, mostly it’s just pouring beer and talking about it for a few hours. It doesn’t sound like much, but it can be a lot of fun, especially if you get paired with someone cool at a beer that you like. Yes, we all drink. The rule about that is that you must drink responsibly enough that you don’t get sloppy. And for this weekend’s event, if you work a session, you get into another for free. Drop Drew a line before the end of Wednesday if you’re interested.
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