Salt & Pepper

Salt and peppers are among my favorite tableware pieces to make. 

I especially like the ones that distribute the salt and pepper from the bottom; the ones with no shaker holes in the top. 

Here are some examples of forms and glaze treatments: 

A pear-shaped form works best with this kind of design, but there are certainly lots of other interpretations to explore. 

Bamboo stems

My first attempt at making a set was thrown on the wheel with an opening in the top and a plug in the bottom.  (Blue for salt; red flame-like design for the pepper)

This is one of the first pear shakers I made. It has a very pleasing celadon glaze. Unfortunately, the stem snapped and has been glued back--so it's mine forever. 

This rather large shaker is by Paul Dresang. It is wood-fired. The photo doesn't really do it justice. 

I've shown these before. They are rather large shakers with top holes and bottom plugs. They are terra cotta with black underglaze stain highlights. The underglaze was applied while the shakers were still slightly damp.

And this is what we are doing about sea salt at the moment. This beautiful little bowl was bought at the Portland Showcase last month. It is a perfect compliment to the glittering salt crystals.

Maybe instead of shaking pepper, which can put it right up your nose, it would be better to spoon or pinch it out of a bowl like this one. Two shallow containers with lids???  Or maybe three or four conjoined containers for plain salt, sea salt, ground black and white pepper??