October in Photos

This month was a busy one, for sure. With a craft festival, a private home party and a monthly Connecticut Bead Society meeting, I was constantly on the go. I wouldn't have it any other way either :)

For the second year now, I participated in the Saybrook Country Barn's Craft of Main St show. It is always a good time, even if I'm huddled up under a blanket because it's so cold!

Here is a (bad) shot from a private home party I had this month. I had so much fun hanging out with all these talented, lovely ladies!

Kabela Designs came to the Connecticut Bead Society meeting with a challenge for all of us. We were all given the same bead kit and 30 minutes to make a design. Then we laid them all out to see. It's amazing how different each person's piece of jewelry was even though we had the same materials to work with!

These are a few of Kabela's pieces that I purchased. The middle set of links has Swarovski crystals and I've already made a pair of earrings using the keys!

Even with all this work to do, I still took some time out to go apple picking!

Photos of recent jewelry work are to come soon. Hurricane Sandy had us all in a hold for the last few days, but the power is back on and we're all safe!

Happy Halloween!

Pumpkin Apple Soup

One of my favorite things about the Fall season is the abundance of pumpkins! They are so bright and happy, not to mention delicious! And one of my favorite dishes for this time of year has to be this tasty Pumpkin Apple soup.

Ingredients:
2 – 15 oz cans pumpkin puree
6 cups chicken or vegetable stock
2/3 cups applesauce
2 granny smith, or other tart apples, diced
1 small onion, diced
1/2 teaspoon white pepper
1/2 teaspoon sage
1/4 teaspoon nutmeg
1/2 teaspoon thyme
1/4 cup brown sugar
1/2 cup cream
Salt
Olive oil
Almonds, sliced

Directions:
Preheat large soup pot. Drizzle with olive oil. Add diced onion, apples and a little kosher salt. Saute until onions are translucent. Add chicken or vegetable stock, apple sauce, and spices. Bring to a boil and cook until apples are very tender.

Add pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat. Use a submersible blender to blend soup until it is smooth. You can also use your blender to blend the soup in batches. Add cream to soup and heat through, but do not boil. Add more cream or water if desired to thin out more. Remove from heat and serve. Garnish with sliced almonds, pumpkin seeds, dried apple slices or hazelnuts. Enjoy!

Bows and Pearls

Last month, I was contacted by the good people of Prima Bead and Cousin Corp. They wanted to know if I'd be willing to blog about some new products if they sent them to me. Heck yes, I'm willing!

This is what arrived in the mail last week, a 'Class in a Box' kit. It includes maroon, pink and cream colored glass pearls, brass chain and cute little brass charms. Everything has a very romantic, feminine feel and will be sure to make some very beautiful jewelry.

I haven't had the time to make anything using the beads yet, but I hope to once the craft show I'm participating in this weekend is over.

Art Beads on a Budget Vol. III

It's been a while since I've done one of these posts. I feel like I need some art beads in my life today, so here is the third installment of Art Beads on a Budget! Enjoy!