Wednesday, November 26, 2008
Low-fire, hand-built functional dough
Is there anything that looks as good right out of the oven as a pile of biscuits? Toasty brown a bit on the top, fluffy inside, asking for butter ... my, my ...
These biscuits came out about a half-hour ago, destined for consumption tomorrow morning after the "We Gather Together" 5K road race in Sandwich, not far from here. Pre-Thanksgiving breakfast after a brisk walk while the more athletically inclined - likemy wife - actually run the race. I'll walk, thanks.
The biscuits will be cut in half, buttered and thinly sliced Prosciutto di Parma will be slipped inside. My version of what they call a "ham biscuit" down in Virginia and points south. In Virginia and elsewhere in the American Southeast, a slice of hard, salty country ham goes in there, but we don't know from country ham here on Cape Cod. So the prosciutto will do very well.
Today was a firing day, and I started the burners on low at 11 last night. I was up at 5:30 a.m. to turn up the gas. Cone 10 was flat top and bottom by 10 a.m. and I shut things down a few minutes later and went in to Coffee Obsession in Falmouth to get my ritual cup of post-firing coffee and visit with friends.
Tomorrow is Thanksgiving here in the States, so we'll be at the in-laws' in the next town for turkey and mashed potatoes and squash and ... the usual stuff. I'm providing appetizers - in this case, Greek olive tapenade, crabcakes, cheese spread, lobster and corn chowder.
I'll unload the kiln maybe tomorrow night, then start packing for the New Bedford show at Hatch Street Studios, which starts Friday mid-afternoon.
It's going to be a busy few days.