Pottery Best Quotes

I have a theory that the world is broken up into two kinds of people." "Yeah?" "Yep. On the one side are the people who love the Harry Pottery books and wish that they could attend Hogwarts and have Ron and Hermione for best friends and vanquish Death Eaters and He-Who-Must-Not-Be-Named." She's smiling at me, and she's just so fucking cute. I have to ask: "And the other side?" Aimee shrugs. "Douchebags.

I had started “hibernating” as best I could in mid-June of 2000. I was twenty-six years old. I watched summer die and autumn turn cold and gray through a broken slat in the blinds. My muscles withered. The sheets on my bed yellowed, although I usually fell asleep in front of the television on the sofa, which was from Pottery Barn and striped blue and white and sagging and covered in coffee and sweat stains.

Forever, Tom thought. Maybe he’d never go back to the States. It was not so much Europe itself as the evenings he had spent alone, here and in Rome, that made him feel that way. Evenings by himself simply looking at maps, or lying around on sofas thumbing through guidebooks. Evenings looking at his clothes - his clothes and Dickie’s - and feeling Dickie’s rings between his palms, and running his fingers over the antelope suitcase he had bought at Gucci’s. He had polished the suitcase with a special English leather dressing, not that it needed polishing because he took such good care of it, but for its protection. He loved possessions, not masses of them, but a select few that he did not part with. They gave a man self-respect. Not ostentation but quality, and the love that cherished the quality. Possessions reminded him that he existed, and made him enjoy his existence. It was as simple as that. And wasn’t that worth something? He existed. Not many people in the world knew how to, even if they had the money. It really didn’t take money, masses of money, it took a certain security. He had been on the road to it, even with Marc Priminger. He had appreciated Marc’s possessions, and they were what had attracted him to the house, but they were not his own, and it had been impossible to make a beginning at acquiring anything of his own on forty dollars a week. It would have taken him the best years of his life, even if he had economised stringently, to buy the things he wanted. Dickie’s money had given him only an added momentum on the road he had been travelling. The money gave him the leisure to see Greece, to collect Etruscan pottery if he wanted (he had recently read an interesting book on that subject by an American living in Rome), to join art societies if he cared to and to donate to their work. It gave him the leisure, for instance, to read his Malraux tonight as late as he pleased, because he did not have to go to a job in the morning. He had just bought a two-volume edition of Malraux’s Psychologic de I’art which he was now reading, with great pleasure, in French with the aid of a dictionary.

Finn didn’t even seem to care that he was dying,” I said. And it was true. Finn was as calm as ever right up to the very last time I saw him. “Don’t you know? That’s the secret. If you always make sure you’re exactly the person you hoped to be, if you always make sure you know only the very best people, then you won’t care if you die tomorrow.” “That doesn’t make any sense. If you were so happy, then you’d want to stay alive, wouldn’t you? You’d want to be alive forever, so you could keep being happy.” I reached over and tapped my ash into a pretty pottery dish that Toby was using for an ashtray. “No, no. It’s the most unhappy people who want to stay alive, because they think they haven’t done everything they want to do. They think they haven’t had enough time. They feel like they’ve been shortchanged.

I left Brookstone and went to the Pottery Barn. When I was a kid and everything inside our house was familiar, cheap, and ruined, walking into the Pottery Barn was like entering heaven. If they really wanted people to enjoy church, I thought back then, they should make everything in church look and smell like the Pottery Barn. My dream was to surround myself one day with everything in the store, with the wicker baskets and scented candles, the brushed-silver picture frames. But that was a long time ago. I had already gone through a period of buying everything there was to buy at the Pottery Barn and decorating my apartment like a Pottery Barn outlet, and then getting rid of it all during a massive upgrade. Now everything at the Pottery Barn looked ersatz and mass-produced. To buy any of it now would be to regress in aspiration and selfhood. I didn’t want to buy anything at the Pottery Barn so much as I wanted to recapture the feeling of wanting to buy everything from the Pottery Barn. Something similar happened at the music store. I should try to find some new music, I thought, because there was a time when new music could lift me out of a funk like nothing else. But I wasn’t past the Bs when I saw the only thing I really cared to buy. It was the Beatles’ Rubber Soul, which had been released in 1965. I already owned Rubber Soul. I had owned Rubber Soul on vinyl, then on cassette, and now on CD, and of course on my iPod, iPod mini, and iPhone. If I wanted to, I could have pulled out my iPhone and played Rubber Soul from start to finish right there, on speaker, for the sake of the whole store. But that wasn’t what I wanted. I wanted to buy Rubber Soul for the first time all over again. I wanted to return the needle from the run-out groove to the opening chords of “Drive My Car” and make everything new again. That wasn’t going to happen. But, I thought, I could buy it for somebody else. I could buy somebody else the new experience of listening to Rubber Soul for the first time. So I took the CD up to the register and paid for it and, walking out, felt renewed and excited. But the first kid I offered it to, a rotund teenager in a wheelchair looking longingly into a GameStop window, declined on the principle that he would rather have cash. A couple of other kids didn’t have CD players. I ended up leaving Rubber Soul on a bench beside a decommissioned ashtray where someone had discarded an unhealthy gob of human hair. I wandered, as everyone in the mall sooner or later does, into the Best Friends Pet Store. Many best friends—impossibly small beagles and corgis and German shepherds—were locked away for display in white cages where they spent their days dozing with depression, stirring only long enough to ponder the psychic hurdles of licking their paws. Could there be anything better to lift your spirits than a new puppy?

We turned off the path then, following a line of red, cup-shaped wildflowers that I had not seen before. And then abruptly, we came to a door-- an actual door, because the Folk are maddeningly inconsistent, even when it comes to their inconsistencies--- tucked into a little hollow. It was only about two feet tall and painted to look like the mountainside, a scene of grey-brown scree with a few splashes of green, so realistic that it was like a reflection on still water. The only thing that gave it away was the doorknob, which looked like nothing that I can put into human terms; the best I can do is compare it to a billow of fog trapped in a shard of ice. "It has the look of a brownie house," Wendell said. "But perhaps I should make sure." He shoved the door open and vanished into the shadows within--- I cannot relate how he accomplished this; it seemed for a moment as if the door grew to fit him, but I was unable to get a handle on the mechanics as not one second later he was racing out again and the door had shrunk to its old proportions. Several porcelain cups and saucers followed in his wake, about the right size for a doll, and one made contact, smashing against his shoulder. Behind the hail of pottery came a little faerie who barely came up to my knee, wrapped so tightly in what looked like a bathrobe made of snow that I could see only its enormous black eyes. Upon its head it wore a white sleeping cap. It was brandishing a frying pan and shouting something--- I think--- but its voice was so small that I could only pick out the odd word. It was some dialect of Faie that I could not understand, but as the largest difference between High Faie and the faerie dialects lies in the profanities, the sentiment was clear. "Good Lord!" Rose said, leaping out of range of the onslaught. "I don't--- what on--- would you stop?" Wendell cried, shielding himself with his arm. "Yes, all right, I should have knocked, but is this really necessary?" The faerie kept on shrieking, and then it launched the frying pan at Wendell's head--- he ducked--- and slammed its door. Rose and I stared at each other. Ariadne looked blankly from Wendell to the door, clutching her scarf with both hands. "Bloody Winter Folk," Wendell said, brushing ceramic shards from his cloak. "Winter Folk?" I repeated. "Guardians of the seasons--- or anyway, that is how they see themselves," he said sourly. "Really I think they just want a romantic excuse to go about blasting people with frost and zephyrs and such. It seems I woke him earlier than he desired." I had never heard of such a categorization, but as I was somewhat numb with surprise, I filed the information away rather than questioning him further. I fear that working with one of the Folk is slowly turning my mind into an attic of half-forgotten scholarly treasures.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

MacKenzie still throws clay on the wheel every day, and with effort his skill has improved: “I think back to some of the pots we made when we first started our pottery, and they were pretty awful pots. We thought at the time they were good; they were the best we could make, but our thinking was so elemental that the pots had that quality also, and so they don’t have a richness about them which I look for in my work today.” “The first 10,000 pots are difficult,” he has said, “and then it gets a little bit easier.

So a successful work day for me isn’t whether I’ve sold a piece; it’s whether I’ve done my work. Whether I showed up and put in time. Whether I did my best crafting a piece of pottery. Whether I presented it to customers as well as I could have. That’s what I can control, so those are the results I focus on.

Let me put it this way. . . . It’s not the best. Eating the bacon is a little like chewing shards of pottery. And the eggs deserved a better fate.

IT has been said that pottery is not a medium that can express any very significant concept; that the technical processes which necessarily follow the artist’s work blur his line and color, destroying fine differences and taking away from the immediacy of his touch; that it is at its best when it is anonymous form and color; that in “personal” ceramics gaiety, decorativeness, and fantasy can survive but not much else; and that quite apart from the limitations of size and surface the ceramic equivalent of a “Guernica” is unthinkable. And in this particular case it has also been said that in the course of years the dispersion of Picasso’s energy over some thousands of minor objects encouraged his facility and, by sapping his concentration, did lasting damage to his creative power. This seems to me to overstate the case: but although I love many of the Picasso vases, figurines, and dishes I have seen I think few people would place his ceramics on the same level as his drawing, painting, or sculpture. It may be that he did not intend to express more than in fact he did express: or it may be that Picasso was no more able to perform the impossible than another man—that neither he nor anyone else could do away with the inherent nature of baked clay. Yet even if one were to admit that pottery cannot rise much above gaiety, fantasy, and decoration (and there are Sung bottles by the thousand as evidence to the contrary, to say nothing of the Greek vases), what a range is there! Picasso certainly thought it wide enough, and he worked on and on, learning and innovating among the wheels, the various kilns, and the damp mounds of clay in the Ramiés’ Madoura pottery, taking little time off for anything except some studies of young Claude, a certain number of lithographs and illustrations, particularly for Reverdy’s Le Chant des Morts, and for Góngora. He had always valued Góngora and this selection

In the Indus Valley, the Nile Valley, and Mesopotamia, the land between the Tigris and the Euphrates, barley-wheat cuisine supported small cities by 3000 B.C.E., as millet cuisine supported them in the Yellow River Valley.19 The cuisine of Mesopotamia is the best known of the barley-wheat cuisines, already thousands of years old in 1000 B.C.E. It was prepared in cities and villages on the flat plain, hot and parched much of the year, partly marshy and covered with reeds, the home of fish and waterfowl, featureless except for the channels bringing water to irrigate the fields and the date palms lining the pathways between the fields. The abundance of rich soil and water for growing barley and wheat outweighed the lack of timber, building stone, and other resources. The poor, including foot soldiers, prisoners, construction workers, and servants, survived almost exclusively on barley dishes, receiving roughly made conical pottery bowls containing about two liters (a little over eight cups) of barley grains, porridge, or bread daily. They ate these with a little salt and dried fish. Their diet was so meager that a popular saying went: “When a poor man has died, do not try to revive him. When he had bread, he had no salt; when he had salt, he had no bread.”20