I’ve decided that I’m doing this thing wherein I’m going to try to make something almost every day (let’s say 6 days a week, which allows one day for being lazy or busy) for 30 days. Now that I’ve said it I’m destined to fail, but I’ll do my best.
On Saturday, I made a skull/quasi marigold hair flower for our upcoming Day of the Dead/birthday party. The skull was attached with hot glue, after sewing and Loctite didn’t work. The flower is from Nordstrom (it was a too-small headband, so I removed the headband and added a bobby pin) and the gigantic sugar skull bead is from Pennyslane via Etsy.
On Sunday, I finally made my DIY version of the $300 Anthropologie Pimento necklace, which was available this summer.
What’s awesome about the Anthropologie necklace is that the different types of beads (resin and stone) are tied together by the blue color. I couldn’t find anything like that, so I went with all resin beads and came up with this.
It was on the expensive side as far as DIY jewelry goes, but I think this is my favorite necklace I’ve made so far. The resin beads are from Natural Touch Beads and everything else (brass chains, beads, jump rings, crimp tubes, and clasp) is from Lima Beads.
I wish I had the patience to post a step-by-step tutorial when I make jewelry, but I don’t. If you want to learn about making jewelry, I recommend the Beading Techniques and Beading Q & A from Fusion Beads. If you know how to use beading wire, jump rings, and crimp tubes, you can do almost anything.
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I can’t take credit for this because Ben did it, but Saturday night dinner involved wings made from my homemade seitan. Holy crap they were delicious. All you do is take your seitan (homemade or purchased), slice it (Ben likes smaller pieces because they get nice and crispy), deep fry, and then toss with whatever sauce you like (we had barbecue and hot, the hot being Frank’s Red Hot Buffalo Wing Sauce, which we already had and, sadly, does not comply with our new non-GMO practice — coming soon, homemade sauce for wings). Serve with baby carrots, celery, and ranch dressing. Yum!
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Today’s song: