Before we start, for you who stumble upon this series for the first time: Sandy from Confiture de Vivre and myself started publishing Earthly Delights beginning summer playing around with what we are best at. Sandy from Jena, Germany and myself from Barcelona, Spain with one common theme we decide on together and two interpretations.
What could be slower than baking bread?
All you need is TIME after thoroughly reviewing of old recipes.
Not only that I am fascinated by old baking traditions, it tends to be an almost archaic satisfaction holding a loaf of bread in my hands after a working day having been patient waiting for the leaven to grow.
Cutting then the loaf into slices, listen to the crispy crust, adding a pinch of salt – that’s heavenly ‘slow’.
Sandy suggested SLOW when deciding on a new topic, once back from our vacation. I thought it was the perfect match at that moment but didn’t exactly know how to convert this mood into images. A few days later, I took a new working space in a ceramics atelier and everything started getting slower.
‘Slow’ when sharing a cup of tea with my new colleagues and using me tea-pot with the tiny golden feet (pic 4).
‘Slow’ when picking up in Majorca during September carob trees seeds at a friends’ place. These are adorning now my new work space (pic 1).
‘Slow’ when testing on new glazes and being so concentrated everything else starts fading (pic 2).
And ‘slow’ when the gomphocarpus or hairy balls perish within the days revealing their heart and seeds which turn out even more beautiful as if in full bloom (pic 3).