Yea! Check out these super nifty panorama photos of the interior of the cob house! They’re assembled by Jess Ahlemeier (thanks, Jess!). Be sure to check out the large version of the above photo here. I love to see all the little details of the house in one shot. This photo also gives a good impression of just how large the interior of Gobcobatron is, too.
A reader brought it to my attention that you can’t leave comments on this blog without registering, which I actually hadn’t realized until now. I’d like to try opening up commenting to anyone without the need to register, so if you’ve been reluctant up until now, there ya go! Thanks.
I suppose I’m a sucker for reciprocal roofs. After much thought, April and I decided to go ahead with building a reciprocal roof over the woodshed. The original plan was to make a shed roof, but alas, I couldn’t bring myself to build a shed roof. I just really don’t like them. In the end, a reciprocal roof seemed to serve us best, aesthetically and functionally.
Wow, it’s been a while… Time flies when the days are short and there’s firewood to chop, and move… and chop and move some more.
Wow, it’s been a goodly long while since the first (and only) cob wood shed post. Much has happened since then, including the finishing of the cob walls and the reciprocal roof frame, but here’s a few older photos of things in the works.
April and I are definitely enjoying the Morso 1410 Squirrel stove. I’m happy with the performance of the tiny stove, and it’s beautiful, too, especially when a big ol’ fire is roaring inside.We have started cooking on the Squirrel as well, and it’s proving to be very capable.
Here’s something interesting from the New York Times. Michael Pollan has written up an essay about a 36 hour dinner party, based around the use of a cob oven, no less. Pollan notes that the party’s inspiration was ” the communal ovens still found burning in some towns around the Mediterranean, centers of social gravity where, each morning, people bring their proofed, or risen, loaves to be baked. (Each loaf bears a signature slash so you can be sure the one you get back is your own.) But after the bread is out of the oven, people show up with a variety of other dishes to wring every last B.T.U. from the day’s fire: pizzas while the oven is still blazing and then, as the day goes on, gentle braises or even pots of yogurt to capture the last heat and flavors of the dying embers.”
I love stuff like this. I love food, people getting together to cook, using wood heat, quality ingredients, mmm, yea. Interesting. And of course, it’s especially cool that this group used an outdoor cob oven for their cooking!
Don’t forget to check out my how to build your own outdoor cob oven for pizza and bread.
I’ve been enjoying the addition of the completed mud room to the house. It makes for a convenient place to kick off shoes, hang up jackets and other items that don’t clutter the house, create a better transition inside, and it gives us a tiny extra boost in the storage department! Click ahead for a few photos of the final room.
It’s done! We’ve got a fully functioning woodstove, with the stovepipe penetrating the living roof of the house, all sealed up and complete. So how did we do it? How did we send a stovepipe through the EPDM liner of our living roof?