Jump Ring Necklace

The theme for this summer seems to be quick and simple projects. There are just too many other fun things to do that don’t involve staying inside. This necklace, made from jump rings, is no exception.

The other day my friend Rachel took a break from unpacking so we could spend a lazy afternoon making jewelry.

I made this jump ring necklace, along with a couple of other pieces. It’s always more fun to craft with friends.

I used a bag of large jump rings (50?), a length of chain long enough to go around my neck, a clasp, small jump rings (20), head pins (20) and assorted glass and stone beads (20).

I strung the jump rings onto the chain, attaching one to a link in the chain every 10 jump rings  so that when I put it on my neck all of the jump rings wouldn’t sink into the middle.

I made an eye loop through each bead by threading it onto a head pin, cutting it off about 1/3” from the bead, bending the head pin at a right angle and then looping the head pin in the opposite direction around round-nosed pliers. I realize that’s a bit unclear and I didn’t take any pictures, so here's a video.

I attached the beads to the large jump rings with small jump rings at random intervals, added a clasp and that’s it.

As I was making this necklace I was thinking that it would be the perfect project for a jewelry making get together. It requires minimal skill and supplies. Plus it’s the kind of project that can easily be finished in a evening even with ample breaks for wine and chatting.

Apple Crisp

Mmm…apple crisp. Yes, I’m aware it’s July. But I had a bunch of apples (and a couple of pears) left over from camping that needed to be used pronto. And, really, apple crisp is always good. Right?



Ingredients:
Filling -
6 or so medium apples, peeled and sliced (I used 4 apples and 2 pears)
1 Tbs fresh lemon juice
2 Tbs brown sugar
1 Tbs flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp clove
2 Tbs cold unsalted butter, cut into tiny cubes
a pinch of salt
1/2 cup toasted pecans, chopped
Topping -
1/2 cup flour
1/2 cup brown sugar
3 Tbs butter
Directions:
Preheat oven to 350. Butter an 8”x8” baking dish.
Mix apples, lemon juice, sugar, flour, spices, salt and butter. Gently mix in pecans. Scoop apples into prepared pan.


Make topping by mixing flour, sugar and butter with your fingers until it resembles wet sand. Spoon mixture onto apples, pressing it in a bit.

Bake 45-50 minutes, or until the top is crispy and caramelized and the apples are bubbling and cooked through. Keep in mind that different apples cook faster than others.

Semi-patriotic Turquoise and Red Necklace

It was more happenstance than planning that led to the color scheme of this necklace. However, since it is the 4th of July and it is red, silver and blue, I can say it was on purpose, right?

Honestly, though, I fell in love with the red bone flowers as soon as I saw them. They’re bright, light weight, hand-carved, and they were on sale!

I added some turquoise carved wood beads and some tiny silver filigrees. The whole shebang took about 10 minutes.

To those of you living in the states, Happy Independence Day!

Vegetable Green Curry

I love curry. All curries. Last night I opted for Thai green curry cut with rich coconut milk and covering pan-browned tofu and loads of summer vegetables.

I used super firm, high protein tofu. I like it better than regular extra firm tofu because it comes vacuum packed as opposed to swimming in a container of water so it’s less messy to deal with. Also, it has a great, non-squishy texture that holds up well when cooked. If you’re not into tofu you could use fish or shrimp, chicken, beef, or just vegetables – really anything. On that note, you can use any veggies as well. This a great “clean out the fridge” recipe.

Ingredients:

Marinade for tofu -

1 Tbs fresh lime juice

1 Tbs brown sugar

1 Tbs rice wine vinegar

1 Tbs soy sauce

1 tsp fresh ginger, grated or finely minced

1 tsp chili flakes (or to taste)

1 clove garlic, minced

Curry -

2 Tbs canola oil, divided

10 oz super firm tofu, cut into 1” x 1/2” strips

1 small onion, sliced

1/2 red bell pepper, cut into 1” pieces

1/2 green bell pepper, cut into 1” pieces

4 scallions, cut into 1” pieces

1 small crown of broccoli, cut into florets

5 spears of asparagus, cut into 1” pieces

2 cloves of garlic, minced

2-3 Tbs green curry paste (taste and then add more if needed)

1 can coconut milk

1 cup water

the juice of 1 lime

1 Tbs brown sugar

1 tsp chili flakes (or to taste)

salt to taste

Directions:

Note: Curry paste varies greatly in heat and salt content, even within the same brand. Start with a little and add more to taste.

Mix all marinade ingredients in a small bowl. Add tofu, stir and set aside for at least 30 minutes and up to 24 hours.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove tofu from marinade and cook in hot oil until browned on both sides. Remove tofu from pan.

Add second tablespoon of oil to pan. Add vegetables to pan and cook until onions are barely translucent, 3-4 minutes.

Add curry and garlic to pan. Cook, stirring constantly, for 1 minute. Stir in coconut, water, lime juice, brown sugar, chili flakes and salt. Add tofu back to pan. Bring mixture to a boil and reduce to simmer. Taste for salt and spiciness. Add salt or curry as needed. Cook until vegetables are cooked through and sauce has thickened slightly.  Serve over jasmine rice.