I'm usually a pretty private person. However, I feel like I'm among friends here, and among people who can understand my trepidation. You see, I'm about to have ACDF surgery. For the last couple of months I've been having pain, tingling and cramping in my hands and arms. Turns out I've got a couple of discs in my neck pressing on the spinal cord. So they are going to operate on the 16th. I've pretty much stopped doing pottery for the last couple of months because of this, and will not be able to lift or bend for a couple months after. I'm told that this surgery is over 90% effective permanently, but there's always some risk, so I'm a bit nervous. Anyway, I kind of wanted just to vent to someone other than those who live with me every day, and to people who understand what it would be like to not be able to make mud into art. I'm not looking for sympathy, just some encouragement to help me feel just a little braver about what lies ahead. Thanks to all of you for understanding!

@Suza Roswandowicz I just made time to watch your video from yesterday and I want to thank you from the bottom of my heart. You made me laugh, and you made me cry. And the pottery was great too! You said what I've been trying to articulate ever since I joined this wonderful pottery community. People from all walks of life, all political leanings, and all around the world can come together and share unabashedly their love of ceramic arts and making art. No holds barred, sending the love right back to you!

One of my grand kids. He loves to dance. You can hear the younger one "singing" off camera. 🤣🤩🥰

After our chat yesterday, Therese suggested that we could use a new category — and I absolutely love this idea! A space where we can talk about the many things that nourish our bodies and our minds. Since we all come from different regions and have such unique experiences, we can really inspire and support each other in living a healthy, balanced, and beautiful life. What we “feed” ourselves — both physically and mentally — has such a big impact on how we feel and how we move through life. So, we’re expanding our topics with a new category called Nourish 🌿 Under this heading, you can share your recipe ideas, health tips, wellbeing routines, or even ask questions and start conversations around these themes. I’m so excited about this, because our on-topic chats are always so thoughtful and inspiring — and this community is just wonderful. 💛 Go for it and share what nourishes you!

OMG! You potters need to try this saffron fish stew/soup! My sister made this today and it was so yummy and it would be so good to serving this delicious stew in handmade pottery. The measurements are originally swedish so you need to recalculate in US measurements or if you have the measurements cups in deciliters. Bright Yellow Fish Stew making Under 45 min 19 ingredients This fish stew gets its bright sunny yellow color and delicious flavor from saffron, garlic and tomato paste. The stew becomes hearty and filling with salmon, cod, shrimp and mussels and is perfect for serving for a more festive dinner with or without guests. Ingredients 4 servings 400 g cod fillet, saithe or hoki 300 g salmon fillet 1/2 leek (1/2 leek equals approx. 150 g) 1/2 yellow onion 1 tbsp butter or olive oil 1 clove garlic 1 1/2 tsp tomato paste 1 tsp dried thyme 1 tsp dried basil 2 1/2 dl dry white wine 1 1/2 fish stock cube 2 dl whipping cream 1 dl crème fraiche 2 dl water 1 packet saffron (0.5 g each) 1 tsp salt 300 g shrimp with shells 1 can mussels (150 g each) Serving suggestions optional bread and garlic mayonnaise How to: Thaw the fish (if using frozen). Rinse, trim and shred the leek. Peel and chop the onion. Melt the butter in a large pot or heavy-bottomed saucepan. Sauté the onion and leek (save some for serving) for a couple of minutes until they are shiny and translucent. Press in the garlic. Stir in the tomato puree, thyme and basil. Let this sauté briefly. Add the wine and stock cube. Cook for a couple of minutes. Stir in the whipped cream, crème fraiche, water and saffron. Simmer for 15 minutes. Season with salt. Cut the fish into bite-sized pieces, add to the pot and simmer for a further 7 minutes. Peel the prawns. Add them and the drained mussels. Top the soup with leek strips. Serving suggestion: Heat and serve immediately, preferably with bread and garlic mayonnaise. Soooo delicious! 😋