Designing Jewelry with Semiprecious Beads by Kim Gover

By Kim Gover

Learn to thread attractive jewellery utilizing glass beads, pearls, and semiprecious stones with this all-in-one bead listing and layout consultant. that includes greater than seventy five tasks from a range of overseas designers, this source teaches crafters foolproof ideas for winning designs together with bracelets, necklaces, jewelry, and brooches. starting with uncomplicated stringing examples which are cross-referenced to the appropriate method, every one undertaking comprises appealing images, step by step directions, a buying checklist of the entire major elements, and a different easy-to-follow stringing diagram, making this a great better half for the start fashion designer, extra pro beaders wanting a refresher, and veteran crafters.

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Skinless salmon fillets, preferably wild 41/2 tsp. freshly squeezed lemon juice 1 Tbs. honey 3 Tbs. plus 1 tsp. olive oil 1 small fennel bulb, quartered, cored, and sliced lengthwise about 3/16 inch thick, to yield 11/2 cups (save about 1/2 cup of the fronds for garnish) 1/2 Granny Smith apple Kosher salt and freshly ground black pepper 1/2 to 3/4 tsp. fennel pollen (optional) Heat the oven to 425°F. In a small skillet, heat the coriander seeds over medium heat, stirring frequently, until they are lightly golden-brown and aromatic, about 3 minutes.

Add the wings and back bones and cook, stirring a few times, until browned on all sides, about 8 minutes. Add the chicken broth, chopped shallot, and reserved sage and thyme stems. Simmer gently, adjusting the heat as needed, for 30 minutes. Strain, discarding the solids. Cool the broth and refrigerate overnight. Combine the port and cranberries for the sauce in a small bowl, cover, and let sit overnight. Roast the hens An hour before roasting, remove the hens from the refrigerator and let sit at room temperature.

Generously coat the salmon fillets on all sides with the rub and set the fillets on a plate. In a small bowl, stir 4 tsp. of the lemon juice and the honey. In a heavy 12-inch ovenproof skillet, heat 3 Tbs. of the oil over medium-high heat. When the oil is shimmering hot, arrange the salmon fillets evenly in the pan, skinned side up. Add the fennel to the pan, fitting it into the spaces around the fish. ) Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color.

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