Interesting idea to make a wooden football. Are you making it “regulation” sized or small version?
What are you doing for the lacing?
First one was only 9.5" long but for the next one I’m going to try regulation size. I’m also going to go with a different glue up layout as I had some tearout on the first one. I’ll probably just rip some thin wood for the laces but I’ve seen ones with holes drilled and leather laces glued in.
I would love a few pictures when you are done with it
I can do that. I’ll even include a picture of the brown lemon once I have a successful result.
1 Like
one of the things we did this summer was build a new little island to go in what i tend to call our butler’s pantry, even tho it’s just an awkward open area next to the stairs. poplar, with these beautiful green and purple streaks, and we poured concrete for the top.
that’s outside on the back deck; i’d mostly finished sanding the top, i think.
here it is inside to give you an idea of scale.
i melted together some mineral oil and beeswax for the surface (we have a bunch of wax because we make all our own soap / smelly things / antibacterial sprays, etc), which wasn’t as simple as i thought, haha. i ended up putting too much wax in it, so it solidified almost instantly when it hit the concrete surface. i was more than slightly discomfited, but i went and got the blowtorch and melted it into the concrete - it worked stunningly well, i have to say. i melted as i poured, then let it sit. after a few hours everything had soaked in and was dry to the touch - water will even bead up on it, which is a nice surprise.
40 Likes
Great idea, nice job on it!
2 Likes
Beautifully done. How did you sand it? Emory and water? I bought a wet polisher for my countertop that I poured for rolling my dough. At 8’ it was a little much for sanding. I stopped at the 1200 diamond pad for a glass smooth to touch finish. Didn’t really need to go higher for the mirror reflection.
Sealing concrete is a challenge. I did mix my own as you did but heated it up and emulsified it with a paint stirrer on a drill. I use that once a year now. For the first year I did it three times. I only use a mild citrus cleaner on it and always wipe it dry after washing.
Your base is very well designed. I really like this piece.
4 Likes
What a great use of the space, and it looks great too. I enjoy projects like that too.
1 Like
thanks!
as for sanding, honestly, i just used two grades of sanding discs, and it wasn’t even that high of a grade - i want to say something like 80 and then 220, maybe? i can go down and look at the discs later if anyone really wants to know.
it’s definitely not glass/mirror smooth, but it’s more than smooth enough that it feels polished and smooth to your fingers.
we based the base (heh) on a design from homemade-modern.com, but with a few modifications.
5 Likes
and like you @marmak3261, most my creativity is spent in the pursuit of more ephemeral goods, to use your word:
and like with so many things, it doesn’t always turn out as expected:
sorry for the photo dump, i don’t always have a place to share them besides social media, haha
45 Likes
My stomach just growled at me…
6 Likes
There’s a Recipe thread here…(hint! hint! hint!) 
3 Likes
Sure but none of that was a recipe 
But ok ok 
3 Likes
We want you to share a few! ROFL!
2 Likes
mmmm I’m salivating over most of those!!! Thanks…
4 Likes
really!? I just ate and now I’m hungry again. Curses on you! (not really, that looks really, really good. And that’s saying something considering I just ate our thanksgiving meal for the fourth time, most food sounds terrible at the moment 
)
3 Likes
These are beautiful and inspiring. Love the use of color in your food. The palate indicates that you are really a master of mixing. I have yet to do the pickled onion slices like that. And the beignets, fritter, gougiers thingys look amazing. The big cube thing, a potato gallet or some seared skate (a little thin for that) or millefoglie? Looks scrumptious.
3 Likes
Looks amazing.
Photos are impressive as well!!
1 Like
Corn fritters! I may have moved to the great white north, but I’m still from the south, haha.
The potato dish you reference is a Thomas Keller recipe called potato pavé. Basically, slice your potatoes thinly on a mandoline or food processor. Then cook them gratin style (except layer the slices neatly in the pan), in a lined / buttered casserole dish layered with copious cream and butter. Season. Cover tightly with foil. Bake until done, up to two hours.
Remove the pan from the oven and put a piece of cardboard (you could cut it to fit with your laser!) on top. Put something heavy on it, like a couple of cans of tomatoes. Leave the weights on until everything reaches room temp.
Put the cans away and remove he cardboard and foil. Pull the parchment and potatoes from the pan (you could use a spatula for this if the paper is sticking). If you have the time, tightly wrap them and shove them in the fridge for a few hours, up to a day.
When you’re ready to serve, bring them out and let them warm on the counter for a while. Slice into roughly even shapes (or in my case only-tangentially-related-to-a-cube-shapes) and fry on at least two opposite sides. It’s a lot of work, and pretty rich, but they make a great fancy meal option if you something starchy that isn’t mashed potatoes.
6 Likes
Oh yes. I just could not figure out where I saw them before. I have all of Keller’s cookbooks. I do the salmon cones for special occasions. I’ll have to try them out.
2 Likes