I can also be available by appointment.
P.S. Puppy and flying pig, not included 🙂
For one reason or another Andy has been saving these pieces in his studio for a while. Recently he made the decision to make them available at the gallery. He piled them all on ware boards and carried them from the studio, across the lawn, to the gallery. They were covered with a film of clay dust from being on the shelves in the studio.
Here are the undusted gems…
As I clean them off and put the pots on display, I’ll post more photos.
Currently at the Bostree Gallery and available for the holiday season… Pottery, Jewelry, Sculpture, Photography!
… and don’t forget, we are now located at 56 Wood Road in Sugar Loaf, NY.
For gallery hours, click here.
Mention this blog post to receive 20% off pottery made in our studio, or any jewelry purchase between now and Christmas!
Scroll down to see more…
We’ve had a beautiful resplendent fall Here in Sugar Loaf, NY! Many of the leaves have dropped, but some are still up and colorful, and a few are still green.
Here are a few photos I took at the edge of town last week…
With all the rain we’ve been having, I’m not sure how long the splendor will last, so visit us soon to catch the last hurrah of fall and start some early holiday shopping!
… And as a P.S., some news from our small hamlet… In its 45th year, the Sugar Loaf Annual Fall Festival, with 80 vendors exhibiting in addition to our resident shops, eateries, and theater, attracted 15,000 visitors! Read the story here.
I’ll be reopening the Bostree Gallery at 56 Wood Road, Sugar Loaf, NY on Saturday, June 21st. For those of you who remember, the gallery was located here from 1984 -1999. Here’s how the new space is looking so far…
Andy has created a video documenting the process of creating one of his illustrated vessels. He is throwing grolleg porcelain and painting on the pot with iron oxide and cobalt. The music featured is by his friend Julia VanTieghem.
On this cold Wednesday of ice and snow in Sugar Loaf, NY, I took these photos and made a big pot of vegetable, venison stew. Perfect in one of Andy’s porcelain bowls!
… While Ray and his Husqvarna cleared the parking area of the Bostree studio, even though Andy’s pottery classes are cancelled for the evening.
… And the gallery, no longer located on Kings Highway, awaits it’s reopening on Wood Road, tucked-in snugly for for the winter.
… The finches fluttered and feasted, unperturbed by the weather.
The feeder is almost empty, but dependable me will refill it!
Wishing you warmth!
Throw all of the following into a blender, just make sure everything is cut into blender friendly sized pieces, and blend until smooth.
1 cucumber (about 1 – 1 1/2 cups)
3 kale leaves (about 1/2 cup)
1 – 2 tsp. raw honey
1 tbl. chlorophyll (optional for extra nutrition and extra green!)
a handful of ice
Count your blessings, not your woes. ~ Irish Proverb
Have a Happy Saint Patrick’s Day!
Warm up these late-winter days with a satisfying chicken soup beautifully presented in an eye catching handcrafted bowl made by my son Andrew Boswell! (Chicken soup made by me!)
This is one of my son’s fantastic soup bowls filled with the chicken soup I made last night. The bowl is high fired grolleg porcelain glazed with Andrew’s celedon and black glaze. You may not be able to duplicate the bowl yourself, but perhaps the soup. If you would like to give it a try… I made it approximately as follows. I say approximately because I don’t always measure when I cook! 🙂
The soup ingredients include (approximately)…
6 chicken legs
6 chicken thighs
The following vegetables cut into bite size pieces…
4 – 5 sweet onions
8 – 12 carrots
8 – 10 potatoes
3 – 4 tbls. Better Than Bouillion Organic Chicken Base
2 tbls. dulse flakes
2 tbls. parsley
1 tsp. garlic powder
2 tsp. tumeric
2 tbls. olive oil
salt and pepper
I boiled the chicken in water until the meat began to come off the bone and then set it aside to cool. Once cooled, I skimmed off the fat, picked the meat from the bones and set the meat aside. I returned the skimmed broth to an 8 quart pot, added the onions, added water and turned the burner to a medium flame. Then I cut the carrots and added them. Next, I cut and added the potatoes and the Better Than Bouillion. I made sure I had more than enough water to cover everything but not quite filling the pot. I added the meat back in when the potatoes were just about cooked, and a bit of salt and pepper. Once the potatoes were cooked, I added the olive oil and it was ready to serve!
That’s my “approximate” soup recipe. Tweak it as needed! You’ll have to visit the gallery or send me an email to purchase one of Andy’s gorgeous bowls.:-)