A sudden cold spell

We have just emerged from a sudden cold spell. We were glad to find a few jobs to do inside for a while until the cold winds blew themselves out. Our good friend Annabelle Sloujé lives a little bit farther south of here and a lot higher up, she had a low of -9oC, I’m glad we live here in Camelot where it doesn’t get so cold. My friends in Korea report a range of -35 to + 38oC. They probably think that I’m a wimp for talking about a winters day of -1 oC. They possibly think that -1 is quite warm, in comparison.

However cold or hot it is, we found things to do out of the wind. I shelled nuts and Janine made a cake from the last of last years hazelnuts that she milled into flour. It’s one of those recipes with reduced flour and usually almond meal. The Lovely down loaded it from the internet, but as we didin’t have any almonds left to shell, she used all hazelnut meal instead. All recipes are just a guide. Living where we do, we have learnt to compromise and use what we have rather than drive for an hour to get something specific. We save all our jobs and shopping list for that weekly trip.

Glazed with melted 85% dark chocolate and a few chunks of chopped crystallised ginger. It was just right for cold weather and didn’t last too long.

For my part, I made a beef marrow bone and vegetable stock over a couple of nights, using the free heat from the wood fired kitchen stove after we cooked dinner.

I make stock like this a few times each year, especially during the colder months when the stove is always on. I have come accustomed to always having our own personal, giant, frozen stock cube in the freezer. We don’t own a dedicated freezer, so we only freeze what can’t be preserved by other means like vacuum sealing ‘Vacola’ jars. The special conditions required for safe preserving in vacuum jars is that the food must be boiled in the jar to seal it, so that counts out pesto. Also, it is best if the food is naturally acidic like fruits and vegetables like tomatoes. Meat can be preserved this way, but it is recommended that the vacuum sealing be done twice to make sure that it is perfectly safe. A bit of a bother.

After the cold spell blew itself out, we have had a few glorious cloudless sunny days with no wind. I took the opportunity to move my chair out into the sun and get a little vitamin D and finish decorating my last few pots doing scraffitto, carving into the surface with a sharp tool. This will show the pooling character of my local granite blue celadon style glaze when fired in the reduced solar fired electric kiln.

Spring is almost here

When the poppies arrive, spring is almost here!We still have 2 weeks before spring is officially here, but we have been enjoying a nice steady display of the red Flanders poppies for a few weeks now. The night time frosts are still continuing, but the poppies don’t seem to mind.

They brighten the kitchen breakfast table. The shaft of early morning light illuminates their semi-translucent fragility. They only last such a short time in the vase, but they make us happy while they are here.As it is still winter, we have been enjoying all the varied brassicas that are maturing in the garden. We picked a gigantic cauliflower and had to think up a variety of ways of eating it. Fresh picked, we like it best cut into small florets and dipped in a little mayonnaise and eaten raw. We also add it to stir fry and risottos, but the classic has to be cauliflower au gratin. I have to make it at least once each winter. 
I melt a little bit of butter and add in some flour, for us, that happens to be wholemeal. I make a roux using approximately equal parts of each, but I only cook it to thicken it, I don’t want it to colour up, so I only cook it off on a gentle heat and soon add some milk a little at a time. The first few drops instantly thickens it to a stiff paste. I have to work at dissolving the first few drops of milk into the mucilage, as it is adsorbed, and the mixture loosens, I continue to add the milk slowly while stirring to avoid lumps. I only want a pale sauce for the gratin. I think that it looks most appropriate with the pale cauliflower.

I’m a lazy cook, I don’t have any bread crumbs and I’m not about to start making some, and I certainly won’t ever be buying any ready-mades, so as soon as it comes to a slow, gentle bubbling boil, I add in my steamed cauliflower and I stir in a little grated cheese, with a little more added on top, and the whole lot then goes under the grill.

It’s a lovely warming veggie winter dinner.
We have been in to have dinner at our sons restaurant, Bistro Sociale in Bowral,  <http://www.bistrosociale.com.au>

Always a lovely time, good, interesting food and not too expensive. We almost never eat out in restaurants, but we make an exception for our son. He made a beautiful desert for Janine and our friend Annabelle Sloujé.
A prune creme brûlée with fruits and flowers.


Geordie managed to get me a fresh black French truffle recently. The weather has been so dry here. We are in drought, and this has affected the truffle harvest this year. It turns out that the Southern Highlands is a very good place to grow truffles, but not in a drought. Our own truffle trees have not shown any inclination to produce a truffle as yet, but we live in hope. Maybe in the future, if it ever rains?

We managed to get just one small truffle. Since Ted retired and sold his truffiere, we have been cut off from our supply. Geordie has contacts though! So we had truffled eggs for breakfast. You can’t be mean with a truffle. They may be expensive at $1.40 per gram, but it’s best not to think about the cost and just inhale deeply and enjoy. We made scrambled eggs with a little cream whipped in and some fresh grated pepper, and then grated the whole truffle over the top. No point in rationing it out over several meals, such that you never really get the full flavour experience. Just go for it and enjoy it to the max. You only live once.

We have had absolutely no mushrooms come up in our garden this winter. It is just so dry. There is still just enough time, if it rained in the next couple of weeks, we could get lucky.


After storing the truffle in the fridge for a few days with the eggs and rice. We used the rice to make a risotto for dinner. It’s amazing that when I opened the container and poured the rice into the big pan to roast it a little before adding the wine. There was a very noticeable smell of French truffle wafting up to me. Beautiful! It became a winter vegetable risotto.


I added a bottle of our preserved, concentrated, summer tomato, sugo as well. It really fills out the flavour like no other vegetable can.


We are lighting both the wood fired stove in the kitchen and the fire in the lounge room to keep the place moderately warm at night. As the kitchen stove also heats our hot water tank in the winter, it is a necessity. But most importantly, its carbon neutral, as we collect all our kitchen stove wood fuel off our own land, from our own forrest. However, it’s also a beautiful way to cook.

Vegan Wood Firing

It is a beautiful clear, sunny day here today. The air is cold and a little fragrant. I’m not too sure what with, but it is crisp and refreshing. We have been up to Sydney and back for the opening of the wood fired show, at Kerrie Lowe Gallery, where we have our work on show.

This is a small white tenmoku bowl with a lovely soft ash deposit on the fire face, showing grey some carbon inclusion on the body and rim.

A very delicate and beautiful object.

  

These are two of janine’s blossom vases. These two vessels are inspired by Korean ‘Moon’ jars. On this occasion, Janine has incised a sgrafitto, carved band illustrating the phases of the moon, as a way of linking these beautiful pots back to the origin of their inspiration in Korean, where we have spent a bit of time recently doing our research.

These pots were fired in just 4 hours in our small portable wood fired kiln. This little kiln is so environmentally friendly that I call this type of firing ‘Vegan Wood firing!

All the fuel for this kiln is collected from wind falls in our paddocks. Large old eucalypt trees are constantly dropping dead branches. We have to go around collecting these dead branches to keep the ground clear so that we can mow the dead grass. We have to mow, because in summer, high dead grass is a severe fire hazard. So part of out land management plan is to keep the ground around our house clear of fire hazards, as we live in a very bush fire prone area.

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Having picked up all these dead branches, it seems irresponsible not to use them productively. By firing our wood kiln with wind falls, we are not hurting the trees in any way. No tress were harmed in the making of these pots. Hence ‘Vegan Wood Firing’. As we only use what the tree has rejected and finished with. It is also worth noting that some of the carbon that we collected from the atmosphere through the trees that we have grown here over the past 40 or so years is now encased chemically in our pots, making it securely trapped, more or less forever. So we are doing our bit to reduce the carbon load in the atmosphere. Carbon sequestration and removal on a personal scale.

We each do what we can.

The 1 to 10 of Orchard Pruning

We have spent this winter weekend pruning the fruit trees in the orchards.

I had my good friend Warren over to help me. Warren is the man who a can do almost anything at all, and do it well — with a smile. He is so good to have around.
We started by shovelling up all the ash from the past burn piles of garden prunings over the recent season of garden clean-ups. These piles of vegetation grow during the hot months as we slowly accumulate material. Finally when the cool weather arrives and there are no more fire bans we are able to burn the accumulated bushy piles. The amount of ash is amazing. We are able to fill two wheel barrows to the brim. All this ash gets put back into the garden and orchards. Sprinkled around the fruit trees as fertiliser. Ash contains all the nutrients that a plant needs to grow. We don’t use commercial synthetic fertilisers in our gardens and orchards. We are fully committed to growing organically. We only use chicken manure and ashes from our fire place and stove, plus once a year like this, the ash from the burn piles.
The ash is spread around each of the trees at the drip line and will get watered in when it rains. Ash has sodium and potassium, calcium and magnesium, alumina and silica, plus iron and titanium, all in various proportions depending on the plant material that was burnt.
I also throw the beef marrow bones that are left over after making stock in the kitchen. After roasting and boiling the bones with a vegetable stock, the bones are given to the chooks for a day or two to pick over, then they end up on the burn pile. I fish the fragile, brittle, burnt, calcined bone remnants out of the ashes and crush them up to add back to the garden. Calcined bones contain phosphorous, which is severely lacking in our ancient, depleted, Australian soils. Bone ash is a great addition to an organic garden.
The winter pruning weekend has a kind of old English folk tale, come nursery rhyme sort of feel to the work. It’s a very ancient activity to get involved in at this time of year. It’s a must-do occupation if you want healthy trees and more fruit next year. It has to be done and it can’t be put off. It has to be done NOW! Janine and I have been doing this for over 40 years.
We gave it the old one-two. We started by putting on our work boots. Unfortunately no buckles involved on this occasion  just velcro, laughing sided elastic boots and lace-ups.
Then it was three four. Open the gate to the orchard. It doesn’t rhyme, like ‘door’ would  but it allowed us to come and go at will, while we pruned the fruit trees back into shape for the coming spring time flush of growth. The chooks take the opportunity of the open gate to come on in and help us work, by getting in under our feet. They come in here about every second day, but only stay for an hour or so before wandering off to look for something more interesting to do. Because we are in here working all day, they stay and work all day too! They just love a bit of human company.
Pruning takes a lot of effort and a lot of thinking and planning too. It’s not mindless. It isn’t just chopping off branches willy nilly. We are constantly conscious that neither willy gets chopped off. Especially since we are using a combination of mini chain saw, pole pruner, secateurs and various lengths of garden loppers. We both drew blood on several occasions from the large spikes on the branches of the yellow plum tree, and other spiky objects and sharpe tools. Luckily our willies and nillies survived intact. We have to treat each tree slightly differently depending on its shape and age, but also its individual habit. As well as considering that each variety of fruit tree fruits and flowers on different wood. Some only on old established fruiting spurs, like cherries, apples and pears, but others on 2nd year growth wood only, so old 3rd year wood is removed after fruiting, 2nd year wood is retained for this years crop and new growth is encouraged for next years fruit.
Probably the most important thing is to remove any dead and decayed wood to minimise disease and this all needs to be picked up, carted off and burnt.
Next it was five six, and we spent a lot of time picking up all our prunings and carting them all down to the burn pile at the back of our block. There are 30 trees in the stone-fruit orchard, a dozen cherry trees in the Chekov orchard, a dozen almonds in the veggie garden, a dozen citrus in the orange grove and a dozen hazel nuts in the old olive grove.  We have over 100 fruit, nut and food bearing trees in total. The picking up of sticks actually takes longer than the climbing up and down the ladder and into the branches of the trees to do the cutting and sawing.
The pruning went pretty well, we are getting better at it these days. However, we totally failed on the next part of seven and eight. Try as we might the burn pile of sticks wouldn’t stay straight. The off-cuts of fruit tree branches are just too forky and twisty to lay straight.
We did however have the constant help and supervision of the ’Spice Girls’ at all times. The big brown hens love a bit of garden activity and are keen to be right in the middle of it scratching and pecking, so nine ten was no problem.
Pruning is one of those jobs that it is really good to finish. See you again next year. Same place, Same time of year. I have a new trimming attachment for my whipper/snipper thing. It goes all the way up to 11!

Winter Solstice

I can hear Janine talking to someone outside, I can’t quite make out what she is saying, but it is an animated converstion with highs and lows in the flow and sometimes torrent of words. There must be a visitor? I can’t hear the replies to her raised intonation questioning, or the questions that generate her responses. In the end I have to get up from my chair here typing, and go and see who she is talking to.
It’s not a visitor at all, it’s her ‘Spice Girls’. She is talking to Ginger, Maltie and Koko. The chooks!. What is so interesting to me is that they are replying to her with gentle cooing and soft clucking, looking up at her apreciatively and expectantly. She is talking to them as she drops little tit-bits from our kitchen left-overs. She is quite animated in her talk and they are attentive. Of course it isn’t a conversation by any stretch of the imagination, but there is a definite exchange. It’s all about food for them. That’s just about all they seem to think about. If you can call it thinking? However, I’m mindfull that chickens are not just egg layers, they make good pets. They come when they are called and follow us everywhere when we are outside working. They are also very entertaining. So I can appreciate Janine’s engagement with them this sunny morning. I love to hear the lilting rise and fall of her voice drifting into my peripheral hearing.

I’m sitting in the kitchen writing this, it’s a sunny morning and the sun is streaming in through the northern windows flooding the kitchen with bright colour and light. So bright in fact that I can’t see the screen properly. I have to move my chair, so that I’m positioned in the shadow of one of the window pillars, otherwise the light in my face makes me squint and makes typing very unpleasant. I could move to another room, but I love the sunshine on this winter solstice morning. I can look forward to the nights getting shorter and the days longer from now on. Not that it will make any difference in the short term as it always gets colder after the solstice, just as the hottest days are after the summer solstice. It’s more of a mental recognition that things are on the change that is reassuring.

I’m sitting here wearing a woollen jumper, substantial hemp shirt, tee shirt and a merino thermal. I’m comfortable, but all this clothing is essential here at this time of year. We don’t heat our house, this is a conscious choice, specifically to minimise our lifestyle effects on global heating and the climate crisis. Instead, we just rug up. It’s just reaching 12 oC here in the kitchen now that the sun is coming in. It rises from behind the eucalypts down below the big water tanks in the North-East and progresses at a low angle across the northern sky. The angle is so low that it casts its light right across the kitchen at lunchtime reaching 6 metres into the room at its peak.
I’ve been thinking about getting under the floor of the kitchen and insulating the wooden floor boards to help retain this solar heat for longer in the day. We have a wood fired kitchen stove that we cook on in the cooler months. For many years, it was our only form of cooking. It’s a really great piece of equipment. It uses all our tree falls from our 7 acres of native forest as fuel. This means that we are not adding to the carbon load in the atmosphere, as our forest has grown and thickened over the 40 years of our stuardship. This block of land was all cleared when it was a public school in its past life. We have established gardens, orchards and dams for water storage and this increased the bird life from just a few kookaburras and magpies, to what it is now. A thriving environment crowded with all manner of bird life in all sizes from the powerful owl down to the smallest wrens.
Our lovely old enamelled, cast iron, kitchen stove, which we bought for a couple of hundred dollars, 2nd hand, back in 1978, is a beautiful, well thought out, piece of engineering. I have been repairing and maintaining it all these years. It’s beautiful for many reasons, but principally because it is repairable. It’s a very solid thing with a substantial cast iron metal frame that I can work on and make slight changes to, to keep it going and working perfectly for over 40 years now. I looked up the cost of a new one on the web and a new one costs between $15,000 and $22,000!!!!
We can’t buy a new model of our stove. It’s too old now and the company was bought out by AGA. A new Aga is now $22,000 and the cheaper version called Rayburn is now $15,000. That’s the same price that we paid for our Mitsubishi Colt car! It’s hard to believe that a kitchen stove could cost that much, but it does. Such is the modern world. It’s a very good reason to keep the old stove going. It not only cooks our dinner, it heats the room and it also heats the hot water, a job shared with the solar panels. The solar panels work best in summer and the stove is better at heating the water in winter, but they both work together all the time. I set the system up so that they are both connected in parallel.
We only light the stove in the evening. It’s a slow combustion stove, so it is capable of staying alight all day and all night, week in and week out, but we don’t use it that way, because when you turn down the air on a slow combustion fire, it makes it burn very dirty and smokey. This is really bad for the environment and air quality. What we have always done in response to this dilemma, is to light the stove in the evening with full air open and crank the heat up to full, do our cooking for dinner, then do whatever baking, preserving and slow simmering that might be needed. After that, if we need the water to be heated more, then we keep stoking the firebox, but only lightly, still with plenty of air. We try and avoid any smoke, when we are finished, or go to bed, we just let the stove burn down and go out.
This minimises the smoke and air pollution. It satisfies our need to minimise our carbon foot-print and achieves all that we want from a kitchen and a life. It is a very comforting feeling to come inside on a cold evening, into a kitchen that is warm and friendly. Comforting in all its senses, not just the heat. The smell of real food slowly simmering, the kettle quietly rattling and bubbling, the smell of the freshly split firewood. The knowledge that this is a happy home. It’s the kitchen that I wish that I had grown up in. I’ve built my own small creative environment here. A hand made house, with home grown, hand made furniture, the dull gleam of polished copper pans, that I clean with our own lemons and a little salt. Washed under our own wood-heated hot water. It’s a very pleasant idyl, but it has taken and still requires a lot of effort to create and maintain.
It’s no accident that we have ended up living like this. Everything that we have done, every effort, every creative decision in the past 45 years has been edging us towards this point.
Cutting, carting and stacking wood is of course a constant job, but it needs to be done to clear up all the wind fall branches and fallen dead trees that are constantly coming down in the big winds each year. We also have a wood fired kiln that fires on mostly our own timber from our land here, but once people know that you use wood, they are often offering us fallen trees that they would like cleared away for free. The fact that we are creating some particulate matter in the air from burning our wood is a concern for me. I can only console myself that we are not burning fossil fuels. The fact that we are now driving on sunshine, salves my conscience a bit. One very important step for us was to finally get around to building a wood storage shed for the dry fire wood, after it is all split and stacked ready for use. It only took us 15 years to get around to it, then another 15 years to get around to building the same thing for the kiln wood. Everything gets done eventually, in its own time.
On a different note, I wrote a piece a while back about the crappy plastic dust pans and brooms that are the only choice at the local hardware shop. They are so flimsy, poorly designed and made, that I am embarrassed to own them, but that was all there was in our local shop. In response to that whinge, I got a parcel in the mail from our lovely friend Janna who found a couple of natural bristle, wooden handled, hand brooms in her local hardware shop and posted them to me. Thank you Janna! I was chuffed to say the least. But then I was in the health food shop complaining about the plastic junk that we are forced to choose between at every turn, and the next thing I see is that they now stock wooden handled, coconut fibre bristled ‘fair trade’ brooms from Sri Lanka. So I now have 3 new natural bristled, wooden handled, hand brooms. That should keep us going for a while. However, in the meantime, I had made a stainless steel dust pan from old kiln off-cuts, that I folded up on the pan break and spot welded together. That should last us 100 years, if not more. Next, I re-invented and converted the old broken plastic piece of crap broom back into a functioning item again, by making a new wooden handle for the broken bristle head. By simply drilling a couple of holes in the old head and screwing it too the new handle. It works quite nicely thank you.
Where there’s a way.
Best wishes
from the re-imagined, re-used and resourceful sweeper upperer.

Sunshine Came Softly Through My Spy Hole Today

This is the research paper that I presented to the recent Ceramics Triennial Conference in Hobart, Tasmania.  On the ‘Sustainability’ Panel.

Steve Harrison – Sunshine Came Softly Through My Spy-hole Today.

I was raised in the 50’s in a home where the topic of ‘health foods’ and ‘natural living’ was at the forefront of conversation. I came from a loosely quaker/buddhist background with a grounding in ‘healthy’ living. As a child, I was brought up in this environment. Aristotle said “give me the child until he his 7 and I will give you the man”. I am that man. A ‘greenie’ before the greens were invented.

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Since I decided to be a potter, I have always been a wood firer using a small, single chambered, bourry-box kiln. I wanted to fire my pots as cleanly as possible, in an environmentally sensitive way. In 1976 I moved to the country and bought a very old derelict school building, built in 1893, with seven acres of land and started planting a forest. By growing my own trees, these trees took their carbon out of the air, when I eventually burnt this timber to fire my kilns, it didn’t introduce any new carbon into the atmosphere. This was the best approach that I could think of to minimise my carbon footprint at that time.  I’ve progressed!

We have also planted very large vegetable garden and 5 small themed orchards, with a dozen cherry trees, a dozen almonds, a dozen hazel nuts, a dozen citrus, a dozen stone fruits, a dozen apples, 5 avocados, 4 truffle oaks, 3 white figs, two berry vines and a bower bird in a pear tree!

My wood fired kiln has proven to be very fuel efficient, I have worked on the design for over 40 years and written the standard text on the subject. ‘Laid Back Wood Firing’ and it is as clean as a wood fired kiln can probably get, without using an after-burner. I tried adding afterburners to several kilns, but have since abandoned that idea as too wasteful and complex. There is no point in using a premium fuel like LP gas to burn the smoke from an inefficient wood fired kiln. I couldn’t justify it. So I stopped working on that project.

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I did a lot of work on ‘flame tubes’. Fibre lined stainless steel tubes on top of the chimney that allows warm air in at the base, so that it mixes with the unburnt smokey fuel during reduction and combusts with-in the tube. All that is seen is a pale red glow at the top and bottom. The beauty of it is that it has no moving parts, and needs no external fuel source.  The blue haze at the beginning of firings has always bothered me and flame tubes don’t fix that problem. That is a work in progress.

It is possible to fire in reduction at high temperature with very little smoke, but the cold blue haze at the beginning of the firing is a very difficult problem to overcome. It was only later that I came to realise that it isn’t just blue haze smoke at the beginning of the firing when we are releasing ultra-fine particles into the atmosphere from our wood kilns. Wood firing generates loads of fine particulate matter, all through the firing. Some of these are quite fine and are hazardous to inhale. They are known variously as PM 7’s to PM 2.5 particles, they are small enough to enter deep into our airways and lungs and can cause all sorts of unpleasant health effects, even cancer.

Clearly, one kiln, fired intermittently, isn’t the problem, but when it is added to the other emissions of diesel vehicles, wood heaters and industrial pollution from factories, cement works etc. It adds to and is part of the larger problem.

See the EPA web site.   https://www.epa.sa.gov.au/environmental_info/air_quality/assistance_and_

advice/smoke_from_domestic_heating.

Added to this less-than-up-lifting scenario, there is the growing problem of global warming. Contrary to the statements of conservative politicians and the hard right media shock-jocks, the science IS settled and has been for a long time. The man-made global-warming deniers are simply wrong! They are either being disingenuous or choosing to be ignorant. Perhaps I could be generous and say that they are choosing different truths.

We used to be able to fire for 8 or 9 months of the year at home, but over the past 42 years, living in the Southern Highlands, our window of opportunity for wood firing has been reduced now down to 5 to 6 months, May to August. September is now getting too unreliable to book wood firing workshops. We have had to cancel workshops in the past few years due to hot, dry, windy weather and therefore total fire bans, as early as September. Total fire bans in our area used to only occur in January and February.

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Some time ago, I decided to develop a series of small portable wood fired kilns that could be wheeled out, packed and fired in one day. Then wheeled back away again until the next firing. These portable little wood kilns are very fuel efficient and can reach stoneware temperatures in 3 to 4 hours using a wheel barrow of wood. If you are careful, they can be fired very cleanly. They are a fun solution to minimising carbon emissions and avoiding the use of gas and coal. By collecting fallen branches from around our block, we can fire with a zero carbon foot print. This is the ‘vegan’ equivalent of wood firing . No trees were hurt to fire the kiln. The trees drop the dead branches. We have to pick them up to mow the long grass. We have to mow to reduce the fire hazard in summer. So fallen branches do not introduce any new carbon and are tree friendly. That’s nice, and the kilns are quick and fun to fire. But particulates are still a problem.

So where is all this leading? I realised that I needed to find another way to fire my work cleanly and efficiently into this uncertain, carbon constrained, globally warmed, future. The climate is changing, so we must change with it. Janine and I have had solar hot water for over 30 years and Solar Photo Voltaic panels on our roof, for the past 12 years. We installed 3,000 watts of Australian made, BP Solar, Photo Voltaic panels as soon as we could afford to do so in 2006/7.

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Our first solar panels, with the netted vegetable garden with small vineyard and orchard.

We have been using our electric kiln for all our bisque, earthenware and oxidised stoneware firings ever since then and have always paid the little extra for sustainable green power since it became available. So that if we needed to draw power from the grid, it was sustainably generated power that we used. In the last couple of years we have been working towards firing our work in the summer months of fire bans, using a new low-thermal-mass electric kiln that I built from a pile of spare parts, left over from my kiln building factory, after I retired. I designed and built a kiln that is fired using our solar panels and backed up by our Tesla Powerwall II battery.

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To allow us to fire in reduction, I made allowance to install 2 small pilot burners in the bottom of the kiln and built a small flue hole in the top. These burners aren’t used to fire the kiln at all. They are too small. The kiln fires to stoneware on solar power, the burners are only used to create a very small amount of flame to generate the reduction atmosphere needed to change the glaze colours.   I attach the burners to the kiln and light them when the kiln reaches 1,000oC. They use about 200 to 330 grams of gas to reduce the kiln load of pots steadily over a couple of hours while the electrical elements heat the kiln load of pots. It’s the best solution that I can find at the moment to give us reliable, all year round access to reduction firings that are very, very, low carbon and as sustainable as I can make them.

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The firing can take as little as 4 to 5 hours in total and give perfectly adequate reduced results. Experience with this kiln has shown that we can achieve all the normal reduced colours with our standard local milled rock glazes. I fire the pilots on 5 kpa gas pressure, but have recently experimented with pressure so low that the regulator gauge can’t register the flow and the kiln still reduces. We usually wait to start the firing until around 9 or 10 am, as that is when the sun is up high enough to give us the energy that we need to get the kiln going. It takes about 2 to 3 hours to get to 1000oC, then I attach the pilot burners and start reduction, around noon to 1 o’clock. I reduce for about 2 to 4 hours depending on what I’m experimenting with and finish the firing between 2 and 4 pm. as the sun is going down. We fire directly off the PV panels until 1 or 2 pm, then as the sun passes its peak, and the kiln is drawing its maximum power. The Tesla battery cuts in automatically to make up the short fall to finish the firing. If the weather is cloudy we can also draw down on our credit with the power utility. As we are on a ‘net’ metering system, and are always in credit. We never actually ever pay for any power that we withdraw from the grid. However, it is important to note that we pay the extra to contract to only use green power from sustainable sources when we do with-draw.

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I don’t know if you have ever seen one of these graphs?   It is the screen from the Tesla mobile app that tells me how much solar power I’m producing and consuming and/or selling/buying from the grid.The yellow area indicates the solar power generated. As you can see the solar energy starts off low at 7 am, then from 10.00 am it quickly rises to a peak at noon, hovers for a while, then drops away until 6 pm. and sunset.The green area is the energy required to re-charge the battery from its use since yesterdays sunset and running the house over night. This re-charging is usually complete by 9.00 or 10 am.The blue areas of tiny upward spikes is the fridge turning on and off regularly over night and all through the day. The sharp blue spike is the electric jug and toaster being used at breakfast time. On this day it was at 7.00 am. The white area below the line is the energy that we sell to the grid every day when we are not firing the kiln or charging the car. This generates a credit that we can draw down on in cloudy weather and covers our daily charges. This report tells me that I generated 35 kW/hrs of solar and used just 1.4 kW/hrs to run our home and pottery on that day. We sold 32.8 kW/hrs to the grid. It was obviously a quiet day with nothing much going on. I wasn’t welding in the kiln factory or ball milling rocks and pugging clay in the pottery.

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This is what a firing looks like, We simply stop selling our excess to the grid and use it our selves. The blue block is the amount of energy used to fire the kiln. The taller blue spike on the left, is the car being charged at the same time. It is worth noting that we can do both at the same time and still recharge the battery after wards in the afternoon.

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Just as an aside, we also have a solar powered electric car. A Hyundai, Ioniq, ‘plug-in’ electric car. I have written about this on my blog on a few occasions with regular up-dates to let readers know how it’s going. v< https://tonightmyfingerssmellofgarlic.com >

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This is what happens when we charge our car. We simply stop selling our excess to the grid for 2.5 hrs. There is enough power to do this, even on a cloudy day, as is the case in the chart above.

We put our pots out in the sun to dry. We call it the ‘solar drier’. The solar drier makes sure that the pots are totally dry before bisque firing. We can charge the car as well in the back ground, both using sunlight at the same time! It’s amazing that there is enough sunshine to go around! The vegetable garden keeps growing and the orchard thrives! We can also walk and chew gum at the same time.

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To help make this all happen, we recently bought into a community bulk purchase scheme and installed another 3,000 watts of Australian built solar PV from ‘Tindo’ in Adelaide. This allows us to run our house, fire our kiln and drive our car, all on our own sunshine. It’s a very nice feeling to be able to live, cook, work and drive, powered almost totally from our own solar power. We do all this and still have a little excess to sell to the grid. This covers our daily charges to be connected and even earns a little bit of extra cash. I haven’t paid an electricity bill for 12 years. You can see from our recent bill that we do all this and still use about half of what a single person household uses, and much less than half of what a two person household like ours uses.

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Now, I know that someone is going to ask me what is the cost benefit analysis? It’s the most common question that I get asked along with the statement, “I wouldn’t put solar power on yet. you can’t make any money out of it!”Well, my answer is, when you bought your new car. How did you make money out of that? Or, when you flew to Bali for a holiday, How did you make money out of that?

The point is that I did this because it pleased me. I get a lot of satisfaction out of it. I did it to extract myself as far as is possible out of the coal and oil economy. I didn’t do it for money. I do very few things in my life solely for the money. I’m not very interested in acquiring ‘things’. This is the equivalent of my holiday in Bali, or my ‘walking tour of the vineyards of Provence’. I’ve never been to Bali, or walked the vineyards of Provence. We each choose to spend our discretionary dollars in our own way. This is mine.

Now finally, I will add that I bought carbon credits to cover the carbon off-set of my flight here. Real off-sets in the form of planted trees. I buy a few hundred dollars worth of carbon credits each year to cover all the damaging things that I do to the environment in my life, like air travel. I think that it is worth it. I’m not proselytising for solar. You will have already made up your own mind about that. You’ve had a couple of decades to consider it. I’m just telling you what is possible, because you won’t have heard it from the the Federal Energy Minister or any one else in the government. This however, may be food for thought, if you haven’t already though about it. I will end by telling you that the future is here and this just might be what it could look like.

Two Flans and Marzipan, from Two Music Fans

Janine and I have just enjoyed our first house concert of the year.

We spent an afternoon with Lindsay Martin and Victoria Vigenser – again!
We had them here with us in our home last year and they were terrific, such beautiful music. Lindsay is an amazing fiddler.
They work together so well.
A wonderful afternoon well spent.
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We are starting to eat into our summer preserves. We have been enjoying sliced peaches, plums and pears recently.
We have just started to open our jars of preserved whole peaches. These were bottled in December and vacuum sealed into ‘Fowlers’ jars.
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Having been heated in a light syrup to seal the vacuum in the jars, then stored for 4 months in the pantry. These whole peaches are just starting to develop that wonderful marzipan flavour that they get from the stones.
We have also been cooking a few cakes to keep the colder weather at bay on dull days. Janine used our pears to make a flan.
She recalled reading the recipe in a book from many, many years ago. We had to go looking, but we found the book eventually, just where we though that it ought to be. I skimmed past it initially, as the cover wasn’t like I remembered it.
Larger-than-life home cook, turned TV presenter, Ian Parmenter used to present a 5 minute cooking program as a fill-in on the ABC TV, possibly in the 80’s or 90’s? Called Consuming Passions Consuming Passionsand he later wrote a book called ‘Sheer Bottled Bliss’.
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Janine remembered his recipe for pear and almond up-side-down tart. It was very nice as I remembered it and just as nice this time round. Page 143, if you are interested.
IMG_4772it’s quite rich!
I tried my hand at prune and almond flan that I saw Rick Stein make on the Idiot Box one evening when he was in the Dordogne region of France. It look easy and I thought that I’d have a go at it. What could go wrong? Ididn’t have all the ingredients, but what the hell, give it a go.
Soak a couple of cups of your prunes in brandy. I didn’t have enough brandy, so I used half Cointreau. I think that It might even be an improvement!
Mix one of your beaten free-range eggs with the drained brandy. Then add in a cup of almond meal and half a cup of sugar. More or less.
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Blind bake a short pastry base for 20 mins at 180 oC. then pour in the filling over the prunes and continue to bake for another 45 mins or more as required
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I liked it so much, I made another one.
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