MB Piper Metalsmith

Winter is a tough time for my metal work. I work out of a lovely little shed that's not very well heated or insulated right now (but fixing it up is a goal!) so I do a lot of my design work in the winter. Expect to see a little more of my soup sculpting series soon, but not today! Today I'm surrounding myself with books and picking some new techniques to try out.

I wasn't great at using my sketchbook for a long time, but as I've gotten comfortable with my process I've gotten so attached to this giant sketchbook that the day I finish it I think I'm going to cry. 🤣 I know I've got a lot of artists that follow me, are you sketchbookers? Can that be a verb? Do you get excited when you finish a book or are you reluctant to leave?

Just wanted to pop in and thank everyone that came out to Halifax Crafters last weekend! It was one of my personal best shows EVER, and it was so good to see so many familiar faces (including some surprise faces I wasn't expecting, KEL. ❤️) I feel so lucky to be part of the Halifax craft community, what a truly awesome and sweet group of people I have found myself amongst. I always feel like I'm leaving my summer camp friends at the end of that show. Now it's back to the studio for me, I just went through my website to adjust inventory and wowee, I have some serious work to do!

Ghostie says thank you so much to everyone who came out to the Ghosts and Ghouls Market yesterday, I was so happy to meet you all and get so many new followers, you were all so sweet!! My next polymer clay event will be with at the Cedar Event Centre on November 1st, and I'll have a ton more miniature food for you there! For my silver lovers, I'll be at Halifax Crafters from November 21-23 at the Lighthouse Art Center with all sorts of new metal pieces to show you! (And I'll be showing some WIPS here leading up to it!) Also, this is Ghost! She joined our family almost a full year ago and I've never posted her picture on Instagram? An actual crime?

Here's soup 5/100! This one is tonkotsu ramen! This style has got a light coloured broth because the length of time the bones are boiled to make the broth breaks down the collagen in the bones, and it makes the flavour very creamy and fatty (and delicious!)