Beads

We interrupt this broadcast to tell you about …

… a giveaway! No, not mine. Lori Anderson—she of the Bead Soup Blog Party—is having a massive giveaway on her Pretty Things blog and one of the requirements of entry is to spread the word by blogging about it. Consider it done Lori!

Oh, and what is she giving away, you ask? Well, there is not just one , but five different prizes up for grabs. A beautiful set of beads from the recent Bead and Button show in the US, a copy of her soon to be published book, a copy of her blogging inspiration e-book “Follow the path”, a Bead Soup tote bag and a mystery pack of beads and findings from Lori’s stash. Personally I’d be happy to win any of it, but the beads … sigh! Aren’t they beautiful?

I promise I’ll be back later this week with a new recipe, and on Friday/Saturday I plan to have something to show you as part of Erin Prais-Hintz’s Simple Truths Celebration Blog Hop.

Beads

Introducing my BSBP partner

I was very excited to get my email from Lori Anderson last weekend, letting me know my partner for the Bead Soup Blog Party. I have been paired with Marina Dobrynina, a Russian beader living near Paris. Our reveal date is the third of the three scheduled party dates—August 25—which leaves plenty of time for parcels of beads to make their way across the world.

Marina makes the most gorgeous felted beads and jewellery, each felted bead is a tiny work of art! Like this and this! And here is what she made for the two Bead Soup Blog Parties she has participated in previously.

She also makes very pretty soaps, which I imagine smell absolutely divine! Have a look at her blog Savon Feutré (felted soaps), it showcases both her soaps and her jewellery/beads.

I’ve finished my bead soup for Marina, a little bit of this and a little bit of that. A smidgeon of Aussie flavours, amongst an international cast of beads. I’ll be sending it off on Monday, hope it doesn’t take too long to get to France! Once she has it I will be able to show you what I put together.

Beads

I sold my first piece of jewellery!!!!

A couple of months ago, a friend asked me if I would make a piece of jewellery for her to give as a gift. Nervously I said yes. She had a look through the various photos of things I’ve made since starting this jewellery thing and decided she liked the chain and glass necklace that I made at my very first bead class.

We discussed the kinds of beads she wanted (purple), the kind of chain (silver-plated) and other important things like that. I set about acquiring the beads I didn’t already have in my stash and got to work.

And then life got in the way. Between school and work and kids who get sick, the necklace almost became an unfinished object. But I finished it this weekend, and I sent it off this afternoon. Eeek! I hope she likes it as much in person as she did the picture.

The crystals are Czech fire-polished crystal in light amethyst with a lustre finish. The three rectangular ones (which have a slight twist to them) came in a mixed bag of beads, and matched the other beads perfectly. The necklace has a lovely sparkle to it, which you can kind of see in the picture!

Speaking of pictures, I really need to learn how to take better photos of my creations. At the moment, I use my iPhone camera, which is pretty good. I even have a macro lens I can use for up-very-close-and-personal pictures. And I’ve been playing around with Instagram to edit the pics and give them a bit of, well, atmosphere I guess. I especially like the lo-fi filter, it doesn’t alter the colours too much and it looks kinda cool. But composition-wise, I’m not there yet. Practice makes perfect I guess. I really should learn to use Matt’s digital SLR and some decent editing software. PicMonkey is pretty good I hear.

Anyway, now I’ve crossed that first hurdle and sold my first piece of jewellery, I should start thinking more seriously about how to sell more. Matt would like to get at least a little return from my bead stash! I need to think about the best way to do things—and come up with a name!

Recipes

It’s the season for winter food

We’ve had a bad run of winter colds in our family so far this winter, and it’s really only just begun. And I haven’t much felt like cooking while in the midst of it all. But today I really felt like cooking, something filling, something nourishing.

It’s also been cold and wet—with the winter solstice has come the wintery weather. While I dream of tropical holidays, the reality is quite different. This kind of weather demands food that sticks to the ribs, food that warms from the inside.

So this is a beef stew, a casserole if you will. What makes it a bit different are the dumplings, soft pillows of cheesy goodness floating on the top of the rich stew. Mmm, delicious!

Beef Stew with Parsley Dumplings

Adapted from Slow Cooking, by The Australian Women’s Weekly

Serves 4-6

1 kg beef chuck steak, cut into 5cm pieces
2 Tbs plain flour
2-3 Tbs olive oil
1/2 Tbs (25g) butter
2 medium onions, chopped
2 cloves garlic, crushed
300g Dutch carrots, peeled and cut into chunks
1 cup red wine
2 Tbs tomato paste
2 c beef stock
4 sprigs of thyme
 
1 c self raising flour
1 Tbs (50g) butter
1  egg, lightly beaten
1/4 c grated parmesan cheese
1/4 c finely chopped flat leaf parsley
50g semi-sun dried tomatoes, drained and chopped finely
1/4 c milk, approximately
 

Preheat oven to 160C.

Heat 2 Tbs oil in a large dutch oven or flameproof casserole dish over medium-high heat. Toss the beef with the flour and shake off the excess. Brown in batches and set aside. If required, add a bit more oil between batches

Heat the butter in the same pot or dish over medium-high heat and saute the onions, garlic and carrots for about 5 minutes until the onion has softened. Add the wine and cook, stirring frequently, until it has reduced to about 1/4 cup. Return the beef to the pot and add the tomato paste, stock and thyme. Bring to the boil. Cover and transfer to the oven. cook for 1 .5 hours.

While the stew is cooking, prepare the dumplings as follows. Rub the butter into the self-raising flour with your fingers until it resembles breadcrumbs. Add the egg, cheese, parsley, tomato and milk and stir until the mixture forms a soft sticky dough.

Remove the dish from the oven and drop tablespoonfuls of dumpling mixture onto the surface, leaving about 1.5-2cm between each dumpling. Cook in the oven for a further 20 minutes, uncovered, until the dumplings are golden brown and cooked through.

Beads

More blog hops and challenges

I’ve signed myself up for two more beady blog hops.

The first is Erin Prais-Hintz’s latest blog hop, in celebration of her Simple Truths pendants. I have bought a couple of these pendants in the past, one for a necklace that I made for a friend and a Woodsy Owl for me, which has been sitting in my bead box waiting for inspiration. And I just bought another, which may or may not make its way to me in time for the challenge. Anyway, the challenge is to make something with a Simple Truths pendant and then on 13 July, we’ll reveal what we made.

Here is my Woodsy Owl. I’m going to have a look through my collection of jaspers and other stones, and my Czech glass this weekend to see what might jump out at me.

The second challenge is the big one, the 6th Bead Soup Blog Party, organised by the very talented and inspired Lori Anderson. Lori partners up all of the participants who then send their partner some beads, including a focal, a clasp and some coordinating beads. The idea is to use both the focal and the clasp, separately or together, along with some of the other beads to make one or more pieces. The challenge comes from working with beads picked out by someone else, so perhaps in an unfamiliar style or colour scheme. This year the blog hop is happening on three different dates so that more participants can join in, as it is so popular—in fact this year there are going to be some 400 participants! I’ll find out this weekend who my partner is, can’t wait!!

I have to admit, one of the drivers behind starting this blog was the possibility of joining the Bead Soup Blog Party. And I’m finding that doing blog hops and challenges is a great way to motivate me and to stretch my creative muscles. And I love visiting other blogs to see what other jewellery designers have made, it’s a great inspiration to me and I learn a lot about how different elements can be used creatively.

In the mean time, I’ll leave you with a picture of some turquoise and leather earrings I made some time ago. I’ve been trying to get to my pile of jewellery projects but one after another, my family and I have been dropping like flies with a nasty chest infection. Hopefully I’ll get some things done this weekend that I can show you!

Recipes

Moroccan meatball magic

The kids have been asking for meatballs. And I have had in the back of my mind for a while a recipe for a meatball tagine in a rich and tomato-y sauce. So I pulled out the recipe books and had a look.

I had two somewhat different recipes, one in the Australian Women’s Weekly Moroccan cook book and the other in Moroccan Modern by Hassan M’souli. Both meatballs in tomato sauce, both with eggs poached in the sauce just before serving. In the end, I went with the AWW recipe, as it was a bit simpler.

But if I did it again, I would make meatballs more like the ones in the Moroccan Modern recipe as the ones I made were a little bit dry. The sauce was nice though, and I love the soft oozy egg poached in the sauce at the end. I served it with a simple rice pilaf, but it would go just as well with couscous or even a loaf of turkish bread or ciabatta to mop up the eggy sauce.

Meatball tagine with eggs

Adapted from Moroccan, by The Australian Women’s Weekly

Serves 4

500g mince beef
2 cloves of garlic, crushed
2 Tbs coriander, finely chopped
1 tsp ground cinnamon
1 tsp ground coriander
2 tsp ground cumin
2 Tbs olive oil
1 onion, finely chopped
2 tins diced tomatoes in their juices
pinch of saffron
4 eggs
fresh coriander leaves for garnish

Combine mince with half of the garlic, coriander, ground cinnamon, ground coriander and half of the ground cumin. Roll tablespoons of the mixture into balls.

Brown the meatballs in 1 Tbs olive oil over medium-high heat. Remove to a plate and set aside while preparing the sauce.

Saute the onions in the remaining olive oil until soft. Add the garlic and saute briefly, then add the tomatoes, saffron and remaining cumin and bring to a simmer. Simmer uncovered for 15 minutes.

Return meatballs to the saucepan and simmer uncovered for 15-20 minutes until cooked through, and sauce thickens slightly. Season to taste.

Break eggs into pan and cover. Simmer until eggs are barely set. Sprinkle with corander leaves and serve.

Notes:

1. You can cook this in a tagine or a deep frypan with a lid.

2. Add 1/4 tsp chili powder to both the meatballs and the sauce if desired.

3. I needed to add about half a cup of water to the sauce as it thickened up a bit more than I wanted it to, before the meatballs were cooked through.

Beads

From the Faraway Tree — the Challenge of Literature Blog Hop

A little under a month ago, Erin Prais-Hintz from Tesori Trovati/Treasures Found unveiled the latest in her quarterly series of challenges and blog hops—The Challenge of Literature. The brief? To use literary inspiration to create a piece of jewellery.

In Erin’s words:

What is your favorite literary pastime? Do you enjoy reading poetry? Are you a fan of the classics like Shakespeare, Dostoyevsky, or the Bronte sisters? Do you recall the first novel that you ever read that you so fully connected with? Or are you in the throes of reading bedtime stories so that colors your literary world?

Whatever your inspiration… poetry, drama, mystery, fantasy, realistic fiction, romance, graphic novels, children’s illustrated or young adult… I challenge you to be inspired by literature this month!

If you love reading, this is the challenge for you! For the Challenge of Literature, we will choose a piece of writing that speaks to each of us personally and translate that literature into an accessory.

via Treasures Found :: Inspiration is Everywhere.

From the moment I read her post, I knew this challenge was something that spoke to me. I love to read, and I always have.

But what would best inspire me? My favourite genre is fantasy, closely followed by science fiction. And paranormal and horror fiction. And historical fiction. And chick lit. The occasional thriller, especially if it has a science bent. See what I mean?

And then I thought of Enid Blyton, whose tales of fairies and forests started my love of fantasy. Oh, The Enchanted Wood, The Magic Faraway Tree and The Folk of the Faraway Tree. Reading these books transported me to a delightful land of fairies, pixies and gnomes, animals who spoke, magic lands and adventures. I have read them all dozens of times, as a child and as an adult. I still own copies—and not the politically correct and sanitised versions from the 1990s but the original copies I had as a child, battered and well read.

For those who have not been lucky enough to read these classic books, the Faraway Tree is a magical tree. Three children—Jo, Bessie and Fanny—move to the country. One day, they discover a mysterious woodland, the Enchanted Wood, and at its heart is the Faraway Tree. When the children climb up the tree, they discover that there are all sorts of folk living in the tree, and at the very top, a ladder leads up to a series of magical lands in the clouds, with names like Topsy-Turvy Land, The Land of Take What You Want, The Land of Birthdays, The Land of Toys, The Land of Enchantments and more. Not all of the lands are pleasant, and the children have many adventures with their friends from the Tree, Silky the fairy, Moonface, The Saucepan Man and more.

“It’s a simply enormous tree,” said Jo. “Its top goes right up to the clouds—and oh, Dick, at the top of it is always some strange land. You can go there by climbing up the top branch of the Faraway Tree, going up a little ladder through a hole in the big cloud that always lies on the top of the tree—and there you are in some peculiar land!”

“I don’t think I believe you,” said Dick. “You are making it all up.”

“Dick! We’ll take you there and show you what we mean,” said Bessie. “It’s all quite true. Oh Dick, we’ve had such exciting adventures at the top of the Faraway Tree. We’ve been to the Rocking Land and the Birthday Land.”

“And the Land of Take-What-You-Want and the Land of the Snowman,” said Fanny. “You just can’t think how exciting it all is.”

“And, Dick, all sorts of queer folk live in the trunk of the Faraway Tree,” said Jo. “We’ve lots of good friends there. We’ll take you to them one day. There’s a dear little fairy called Silky, because she has such a mass of silky gold hair.”

“And then there’s Moon-Face, with a big round face like the moon! He’s a darling!” said Bessie.

(From The Magic Faraway Tree, by Enid Blyton. First published in 1943.)

I thought to myself, what if I could create the Faraway Tree as a necklace? Who and what would need to be present to evoke this most magical of trees? Well, all magical trees need an owl of course! Silky the fairy and Moonface, who lives right at the top of the tree, near the ladder that leads to magical lands. An assortment of leaves and flowers and fruits from a tree that whimsically grows acorns, apples, cherries, and more.

And here it is, my Faraway Tree necklace, and a pair of leafy earrings to match it.

A closer look at the focal:

And the earrings. I kept them simple, as the necklace is so busy!

Some of the components I used include an owl pendant and some coordinating ceramic beads from Gaea, a couple of spacer beads from Humblebeads in the necklace, and also in the earrings, lovely rectangular rhyolite (also known as rainforest jasper) beads in shades of cream, rusty brown and green, brass chain, lots and lots of Vintaj components including the branch, earring leaves, fairy and Moonface charms, plus a sweet acorn cap and a leafy clasp, Czech glass leaves flowers and rondelle “fruits” and a couple of sweet little flower headpins I found on Etsy some time ago. A scrap of sari silk in colours to tie it all together that was wrapped around a package of sari silk from Mudhound Studio.

If reading the books interests you, you can find the more recently published versions on Amazon and The Book Depository, or try eBay for vintage copies like mine.

For the rest of the blog hop participants use the links below or visit Erin’s blog:

Erin Prais-Hintz
Rebecca Anderson
Rose Binoya
Lori Bowring Michaud
Shannon Chomanszuk
Marlene Cupo
Jenny Davies-Reazor
Kim Dworak
Beth Emery
Therese Frank
Amy Freeland
K Hutchinson
Jennifer Justman
Susan Kennedy
Linda Landig
Lisa Lodge
Lisa Lowe
Kirsi Luostarinen
Beth McCord
Melissa Meman
Sharon Misuraco
Tracey Nanstad
Melinda Orr
Kashmira Patel
Alice Peterson
Sally Russick
Niky Sayers
Pam Sears
Amy Severino
Tracy Stillman
Emma Todd
Melissa Trudinger — you are here!
Lesley Watt
Shai Williams
Recipes

Magnificent meat pie!

I’ve been craving pie. Here in Australia, a special place is reserved for the meat pie, a classic concoction of pastry, mince and gravy sold at milk bars, bakeries and convenience stores, and most especially, at the footy. But the pie I’ve been craving is more than that. Melt in your mouth meat, thick rich tasty gravy, tender flaky pastry. I’m drooling just thinking about it!

I found some gravy beef on sale last week, a cheap cut of meat even cheaper. So I scoured my recipe collection for a worthy recipe. And I think I found it in Jamie Oliver’s tribute to last year’s Royal Wedding between Kate and Will, a delicious casserole of beef, beer, barley and herbs. He used beef shin, but I substituted the gravy beef I had, which worked fine. I think it would work with any slow-cooking friendly cut of beef—chuck steak, gravy beef, blade steak or shin.

I also substituted a different pastry to the suet pastry he used, replacing it with Maggie Beer’s sour cream pastry. It’s quick to make and results in the most beautiful light flaky pastry.

And the end result? Just as magnificent as I envisioned!

Magnificent meat pie

Adapted from Jamie’s Great Britain, by Jamie Oliver

Serves 8-10

2 Tbs olive oil
1 Tbs unsalted butter
3 sprigs rosemary, leaves picked and chopped
3 sprigs thyme, leaves picked
3 bay leaves
3 red onions, chopped
1 kg gravy beef
sea salt and freshly ground black pepper
2 Tbs tomato paste
440ml can of guinness
1.5 L homemade or good quality beef stock
2 Tbs plain flour
140g pearl barley
1 Tbs dijon mustard
2 Tbs Worcestershire sauce
100g cheddar cheese, grated 
Sour cream pastry (see recipe below)
1 egg yolk
2 tsp milk

Put olive oil, butter and herbs in large casserole pot over high heat. When butter has melted, add onions, meat and a large pinch of salt and cook for about 10 minutes, stirring frequently.

Add tomato paste, Guinness, stock and flour, and bring to a simmer. Cover and simmer over low heat for an hour, stirring occasionally.

Add the pearl barley, replace cover and cook for another hour, stirring occasionally. Then remove lid and turn up heat to medium low, and cook for a further 30 minutes, stirring frequently until meat is falling apart and gravy has thickened.

Preheat oven to 220C.

Stir in mustard, Worcestershire sauce and cheese. Adjust seasoning to taste.

Pour into large pie dish, approximately 25cm by 30 cm and 5 cm deep. Brush edges of dish with an egg wash made from egg yolk and milk whisked together with a pinch of salt.

Roll out pastry on a lightly floured surface until it is about 5 mm thick and big enough to just fit over dish. Carefully place on top of pie. Pinch edges down and brush with egg wash.

Bake for about 30-40 minutes at 220C until pastry is golden. Serve with green veges and homemade chips.

Maggie Beer’s sour cream pastry

From Maggie’s Harvest, by Maggie Beer

200g cold unsalted butter, roughly chopped
250g plain flour
120g/125 ml sour cream

Put butter and flour into bowl of food processor and pulse briefly until mixture has texture of breadcrumbs.

Add sour cream and pulse again until mixture just comes together. Turn out onto board and press into a ball.

Cover with plastic wrap and refrigerate for at least 30 minutes until ready to use.

Notes:

1. You can replace the pastry with store bought shortcrust or puff pastry if you don’t want to make your own.

Beads

Peacock flower bracelet

Yesterday was the final day for submitting pictures to the Beading Forum Designer Quest #24. The Designer Quest, which is run a couple of times a year by the Australia-based Beading Forum and local magazine Australian Beading, is a competition for beaders to make a piece of jewellery or wearable art using a kit provided by a sponsor, in this case Cranberry Berry-licious Beads. Participants have around eight weeks to design and make their piece and a couple of extra weeks for photographing and uploading the pics.

And today, finally, we get to see what everyone else has made. The winner will receive $80 shopping voucher from Cranberry as well as a 12 month subscription to Australian Beading. And there is another $20 voucher from Cranberry for the pieces that gets the popular vote.

Anyway, this is the first time I have entered the Designer Quest, and it was quite a challenge for me as I don’t really have much experience with seed beads—and this kit was full of them! This is the kit I received …

See all those seedies? They range from 8/0 to 15/0! And there are triangles! Eek! And yes, that’s a vintage crystal rivoli-style stone there—that means NO HOLE! EEK! There are small smooth and faceted rounds and some tiny drops as well as some bigger pillow beads and some peacock daggers. All Czech glass.

Well, after mulling it over for a while and looking through my beading books and magazines for ideas, I came up with a workable idea. I have a fantastic book by Heather Powers, the bead maker and jewellery designer behind Humblebeads, called Jewelry Designs from Nature. It’s a beatiful book, full of stunning designs featuring a huge array of beautiful handcrafted artbeads. I love to browse through it! One of her designs, the Birch Forest Bracelet, is a variation of what Heather calls a Sundry bracelet, which features a fringe of seed beads combined with other small beads or charms, between larger beads. And I thought the technique could form the basis of my design.

But then I had to decide what to do with that crystal. I dug around in my stash and pulled out a Vintaj filigree bead cap which fit nicely around the crystal. I fashioned a flower out of the daggers and a few of the drops and attached it to a Vintaj daisy connector and then popped the crystal on top. Here’s a close-up of it. I think it turned out pretty well!

Then using Heather’s sundry fringe technique, I made two side pieces with gold and purple fringing in between the big beads. I joined it all together with brass jumprings and a brass clasp and voila!

I am so pleased with this design! I used some of nearly everything except the triangle beads. I just could not figure out a way to incorporate them. And I have plans to make a pair of earrings with the two large beads I have left, perhaps with a bit of fringing hanging from the bottom. But unfortunately, I have had a revolting month (don’t ask!), so it hasn’t happened yet. And maybe I’ll work out something to do with the triangle beads—suggestions most welcome!

As for the other designs, well, I’ll be going to have a look at them tomorrow. Unfortunately, the Beading Forum is membership based, with limited access to the forums for non-members, and this is one of the members-only things.

But I’ve got another challenge and blog hop coming up in a couple of weeks, so come back on the 31st May to see what I come up with for Erin Prais-Hintz’s Challenge of Literature.

Challenge of Literature 2012
Recipes

Quick and spicy dinner

Some nights round here, there isn’t a lot of time, or for that matter, inclination, to cook. It’s good to have a few quick recipes on hand to make an easy meal from ingredients you have on hand.

This recipe is based loosely on the Italian pasta sauce alla Amatriciana—a spicy tomato based sauce flavoured with smoky bacon. But in this version, I have replaced the bacon with chorizo sausage, which amps up the spicy factor a bit more.

The whole dish takes about 20 minutes to throw together, which is perfect when you’re juggling homework, bathtime and bedtime.

Penne with tomato and chorizo sauce

Adapted from The Food I Love, by Neil Perry

Serves 2

1 Tbs olive oil
1 onion, sliced
2 cloves garlic, sliced
1/2 tsp dried red pepper flakes
1 chorizo sausage, halved lengthwise and sliced about 0.5cm thick
1 400g can diced tomatoes
sea salt and freshly ground pepper
200g penne
freshly grated parmesan cheese

Put water on for pasta.

Heat olive oil in a frypan over medium-high heat and fry onion for 2-3 minutes until soft and golden.

Add garlic, dried pepper flakes and chorizo sausage and saute for 3-4 minutes until sausage starts to brown around edges.

Add tomatoes and bring to boil. Reduce heat and simmer for 10-15 minutes. Season to taste with sea salt and freshly ground pepper.

Meanwhile, cook the penne pasta until al dente.

Drain the pasta. Add the pasta to the sauce and toss to coat. Divide into two pasta bowls and add parmesan cheese to taste.

Notes:

1. If the sauce thickens up a bit too much, add a bit of the pasta cooking water to the pan to thin it out.