Cuff - Copper w/ Nickel Wrap

This is the cuff that I made as gifts for some of my friends for the 2012 holiday season.  I couldn't post until now because we only just got together to exchange gifts.  Looks like we were running a bit behind this year!  It was kind of nice though; the holidays were long over, everyone was more relaxed instead of stressed out and exhausted (I at least know that I was) and it extended the special spirit of the holidays.  Anyway, here's what I did.

I have started taking a metal jewelry class with a local artisan (www.MicheleGrady.com).  With the exception of the first few weeks in which we learned the basic skills, the class is free form:  find a project and make it with the help of the instructor.  So this was my first project.  I'm pretty happy with it.  There were some difficulties along the way, but I learned from them.  Next time I make these, or something like it, I will do it better.  The most important thing is that my friends enjoyed their gift!!

Basically, it's nickel wire wrapped around a copper band.  The copper's edges and corners are filed smooth and rounded.  The wire gets soldered to the copper at each end.

As this was my first project, it took me a lot longer than it should have.  I had to try soldering the wire several times.  I just wasn't getting it right, but I know what I was doing wrong and how to do it correctly the next time.  As they say "You don't learn anything if you never make a mistake".

I have more of both the copper band and the nickel wire, so I can make more bracelets to sell.  Next, I'll make companion earrings!!

If you are interested in purchasing this bracelet, or something like it, message me below, on my Facebook page: Carrie Creates, or via carrie@FaCETJewelry.com . 

Vegetable Tian

Vegetable Tian

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 1-2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• Dried thyme, to taste
• 1/2 cup of grated Parmesan cheese

ForTheLoveOfCooking.net




Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

This was so easy to make.  I made this for both the Hanukkah Dinner 2012 and The New Years Day Dinner 2013.   In both cases I did not use potatoes because the meals all ready had a potato dish of some kind.  I think you could do any root or squash vegetable combo and it would be good.  After all it's covered in Parmesan cheese!!  So get creative, choose your favorite veggies and ENJOY!!!!

Chicken Vegetable Barley Soup

1 cup slivered almonds

2 tablespoons olive oil

1 medium onion, chopped

1 cup chopped celery

4 cups sliced fresh mushrooms

4 cloves garlic, minced

1 cup chopped carrots

5 cups diced red potatoes

3 cups chopped cooked chicken

2 1/2 quarts chicken broth

1 cup quick-cooking barley

2 tablespoons butter

1/2 cup chopped fresh parsley

salt and black pepper to taste

1.	Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
2.	Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
3.	Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes. Leave covered while simmering so liquid isn't lost.
4.	Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.  Leave covered while cooling.

 From:  allrecipes.com 

I made this today & enjoyed it for dinner.  It was easy & delicious.  Not so quick, but when is making soup quick?   I'm currently letting it cool off & marinate.  I think I will need to add more salt/pepper.  Plus, it seems like the barley is soaking up a lot of liquid, so I will have to add more broth.  I didn't add the almonds, just didn't feel like it.  And I used a roaster chicken all ready cooked from the supermarket - lots of flavor & easy to pull apart into chunks.  I made plenty; so I will have some for lunches this week, some for a few work friends, and some to freeze for another time.

Balsamic Grilled Vegetables!!

Balsamic Grilled Veggies!!

I'm thinking about making these this weekend for a Hanukkah Dinner.  Still looking about.  So, if I don't make them now, will make them another time.

           

This recipe is really easy. There’s a little bit of chopping and a little bit of combining, but otherwise, it’s a “set it and forget it” kind of recipe! The best kind! We used one of my favorite blends from Penzey’s – Florida Seasoned Pepper. It’s like lemon pepper but it has a kick of orange peel in it as well. It also happens to be good on fish. But that’s not what we’re here to talk about!! Veggies! These veggies, to be specific… aren’t they pretty! And they scream summer! Delish!

1/2 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon dried basil (or use 2 tsp fresh)
1/2 teaspoon dried thyme (or use 2 tsp fresh)
1/2 teaspoon Florida Seasoned Pepper (or you can use regular black pepper)
1/4 teaspoon salt
1 pound thin asparagus, trimmed
1 large red bell pepper, cut into 1/2-inch-wide strips
1 large yellow bell pepper, cut into 1/2-inch-wide strips
Combine all ingredients in a zip top bag. Marinate for a 30+ minutes, turning the bag occasionally to make sure all of the veggies get a good soak. Remove the vegetables from the marinade and save the liquid for later. Grill the vegetables over medium-high heat until they are tender (about 10 minutes). You can brush the veggies with the reserved liquid if your heart desires.
These vegetable are great straight off the grill, room temperature, or even cold! (I had them cold in a wrap with some hummus – excellent!) Enjoy!!!

From:  1messychef.com