Just finished a bowl:
And now I’m gonna make a lid for it:
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I’m sure a lot of people in Michigan have, too.
Sorry, couldn’t resist.
This one is lovely. I like the balance of the knotty material on either side.
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Is that guy in Fremont? I’ve never seen him.
Edit: No, wait … Pacific Science Center?
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Some notes on my canned fish project.
The fish turned out OK, the biggest issue being the species of fish, I think.
Canning Chub (note: not Cisco, like Chub-Chub) in miso paste worked out great. It was appreciably close to the canned Mackarel in Miso you get in Japan, since Chub is a decent, flavorful pink meat. Species used: Creek Chub, Horneyhead Chub, Fallfish (maybe).
I canned the shiners in just olive oil, salt and liquid smoke. The scent was dead on for canned sardines, but the actual meat proved to be the most bland I’ve ever tasted in a fish. Guess that’s why people don’t eat Shiners. Really just need a bit of soy sauce, and it’d have been OK. Or other savory flavor. Species used: Likely common shiners (they all look alike, really).
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Do you know this Youtube channel?
They do some nifty stuff on old-school food preservation.
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very cool!
That one. You work, well volunteer across the way from it. How can you not have seen it?
I haven’t been in there in ages. My kids are too big for it.
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MrsTobinL and I go on occasion depending on the special exhibition. Though it has definitely been awhile. I really miss that other than special exhibits it is all free in my home town for the zoo and museums. Too expensive to go on semi regular basis here.
Yep, Pacific Science Center courtyard. Visited Seattle a few years ago (unfortunately did not get to visit with boingers there) and was very amused at the expressions on those dinosaurs! A picture doesn’t really do justice.
Just added an accidental thumbprint to the varnish on both bowls. Fuck.
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Maker’s mark?
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Right in the middle of the bowl section, unfortunately.
It’s okay; they’ll make good Christmas presents. 
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If you ever achieve fame, that’ll be authentication.
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