We share our last meal of stuffed Zucchini flowers. This time with a somewhat asian flavour profile, less cheese and more tofu. Ms. Kang feeds the chickens, we say our goodbyes and deliver her to the train station. There is a train service, more or less direct to the airport. We come home and start to shell todays harvest of hazelnuts. Just another day with so many jobs to do.
I spend a bit of time weeding and watering in the garden, then harvesting the endless procession of ripening tomatoes. Another batch of passata is on the way. I take the time to grab a handful of bouquet-garni from the garden along the way.
I finally get some free time to sort out my glaze tests from our recent glaze firing in the solar-fired, electric reduction kiln. They are all quite good, actually very good. These are all glazes made from my local stones, collected around the shire where I live. I’m very pleased with the latest version of my Kangaroo Blue glaze (see earlier post, Kangaroo Blue. 12/12/18) and the Bindook Porphyry pale limpid celadon. Not too bad for a 5 hour solar-powered firing.
Ms Kang has left the building. We’ll miss her.