PEANUT BUTTER SLIP

Illustrated is a bowl from a week ago, now almost bone dry with a soft impasto style slip application. Normally I would have preferred a slightly more firm slip but this is what I had on hand so it had to do despite being the softest used for the impasto technique. The consistency of this slip was about that of stirred up, all-natural peanut butter where I normally use something more akin to processed peanut butter, noticing an analogy trend here? Despite the consistency I was still able to create rather nice, deep diagonal channels around the thrown round and squared up teabowl that I think compliment the form and with any luck should activate quite nicely with my new Oribe glaze combos. I have to admit that I love the slip and clay at this stage, it reminds me of a warm cake just recently frosted in some exotic surface where the frosting is still in a semi-liquid like state, yes everything comes back to baked goods, could it be any other way?