Jewelry Class

For a long time, I have been interested in taking an intro to jewelry making class. Well I finally got around to it last month when I did a quick google search and found a local class taught by Karenna Maraj at her jewelry shop in Belmont. I signed up for an intro to metalworking class that was three 2-hour sessions.

It was great to learn the basics and create a few pieces of my own. Below is a sample of the items I made in each class. It was so fun to get to make some real jewelry by hand and also to admire all of the beautiful jewelry in her shop made by professional jewelers in the area. If you've ever wanted to take a jewelry class, I would highly recommend signing up with Karenna!





National Pickle Day: Make Your Own Pickles!

Today, November 14, is National Pickle Day. While every day is pickle day for some people, today is the official day to celebrate the brined cucumber goodness that is pickles.

In honor of this day, I am sharing with you an easy way to make homemade pickles, WITHOUT traditional labor intensive canning methods. It's really quite simple. I started making my own pickles with the recipe below about one year ago as a nice gift idea for hosts of parties, or for homemade treats for the holidays.
The ingredient list is short, and prep time is quick! And now is the perfect time of year to make a big batch!

There are several non-canning methods you can find online. I adapted my recipe from the website Never Trust a Skinny Baker.

Ingredients:
3 cups distilled white vinegar
1/4 cup granulated sugar
2 tbsp kosher salt
1 tbsp of pickling spice
2 cups hot water
2 pounds pickling cucumbers, sliced in spears or discs
1 bunch of chopped fresh dill
3 cloves garlic, roughly chopped

Directions:
Mix vinegar, sugar, salt, and pickling spice in a large, heat-safe bowl. Pour the hot water (I just boiled it in a kettle) over the vinegar mixture, and mix until the sugar is dissolved. Cool to room temperature.

Chop cucumbers into spears, and divide them into jars (I used pint sized Ball jars which you can find in your local supermarket or hardware store for cheap).

Chop the dill and the garlic, and divide it evenly among your jars, and pour the cooled brine over the cucumbers. Refrigerate for at least 24 hours or up to two weeks, and enjoy!