Saturday, January 19, 2008
Hammers pounding, drills buzzing, and torches ablaze with fire! That's how I'd describe my studio these past few weeks. Winter is bringing on a productive mode of being. The above pendant is a design from my favorite Japanese design book . These designs are so pretty I could probably make jewelry from this book for a very long time and never tire of them. I etched this particular design onto a plate of brass and then transferred it to sterling silver via the rolling mill. I lightly domed it and then soldered it onto a flat back piece before adding patina and polish.
Thinking it was about time to add some earrings to my collection, I came up with the design above. It's a cross between something I saw in a sundance catalog and a book on ancient jewelry. After cutting out the basic shapes, I added a bit of texture by chasing some designs along the bottom edge before adding the ear wires. I want to make them again, but this time edge each piece entirely in in sterling silver wire which will form the loops on each side, to which the ear wire can be attached. If successful, I'll post them here.
Tuesday, January 08, 2008
One of the things my teacher, Julia Woodman, is famous for (besides her master skills as a silversmith) is her Energy Soup. She whips it up and has it for lunch every day (truly, every day). I think it must be doing good things for her because she appears to have an abundance of energy and a zest for life.
I finally took the time yesterday to buy what was needed at Whole Foods. It's a wild concoction of ingredients that you simply can't imagine tasting good...but it DOES taste good!
If you don't have every single ingredient, it's okay. Just make sure you use a gluten-free soy sauce instead of the one listed below if you are gluten-free. Julia likes to add her leftover salad ingredients from the previous evening to her Energy Soup bowl before lunch, so I guess this is one of those recipes you can do whatever you want with, but the recipe below seems to have the just the right amounts of everything to balance the assortment of flavors and ingredients.
1 medium Vidalia, or sweet onion
2 cloves of garlic
1 inch of ginger root (peeled)
1 three ounce container of Vonnie's sunflower sprouts
1 three ounce container of Vonnie's buckwheat lettuce
1 whole cucumber
1 peeled stack of broccoli
1 bunch of washed spinach OR 4 collard green leaves
1 large swiss chard leaf
2 tablespoons almond butter OR 2 tablespoons tahini
2 tablespoons sweet miso
1 tablespoon of grade B maple syrup
1 tablespoon of raw unfiltered apple cider vinegar
2 teaspoons Nama Shoyu organic unpasteurized soy sauce
Juice of 1 lemon
1 3/4 cups filtered water
Several sprigs parsley, a little dill weed.
Blend all ingredients in a food processor. Large leaves may be bunched together and cut across into 1 1/2 inch segments and pushed through the top of the food processor. I would suggest using the pulse command so it doesn't get too soupy. You want it to have a nice, somewhat chunky consistency.
Yields 4 generous servings. Freezes well. Will be okay in refrigerator for 2 days.
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