Firing completed. All tiles came out perfectly. Now to waxing the bottoms, a glaze dip and the final firing. Yea!
I'm firing a second bisque load now with glaze tests to decide on which glaze to use. The tile guy comes tomorrow. He was sick all last week which gave me some wiggle room.
In celebration (Not of the tile guy's being sick, but of the successful firing), I had the last piece of lemon pie with strawberries. I'd show a picture of it, but it's all gone now.
Actually, it's the extra pie that I stuck into the freezer after everybody left following the Fourth of July. Didn't know it for sure at the time, but it freezes really well. This pie is about the easiest, simplest pie Ever, hands down, bar none, tampoco:
EASY LEMON PIE
1 Graham cracker prepared crust
1 can Eagle Brand Sweetened condensed mink (14 oz.)
3 medium egg yolks
1/2 cup fresh lemon juice (ca. 2 lemons)
Mix lemon juice with egg yolks using a wire whip. Add condensed milk and blend well. Pour into the prepared crust. (Turn down the aluminum edge to protect the crust from too much heat. And of course, unfold the rim for serving!)
(Save the clear plastic lid so you can put it back over the pie for storage in the refrigerator or to seal it up for for freezing. Crimp the rim back over the plastic lid edge.)
Bake at 325 degrees for 20 minutes. Check and rotate the pie. Bake about 20 minutes more. Pie should be lightly brown. To test for doneness, insert the tip of a knife into the center. If it comes out cleanly, the pie is done. This is a very rich pie, so smaller slices are in order.
Serve hot, cooled or frozen. Great with strawberries.