Another colorful necklace, in many shades of blue

Here is a beautiful necklace in shades of blue. I combined light and dark purple amethyst, tri-hue blue tanzanite, clear quartz (it looks like ice droplets to me), faceted cathedral beads, and sterling silver. I made this during the last (I hope) hot weekend of fall, in anticipation of the crisp, cool weather that should be on its way in October.

I’ve been feeling colorful lately

Well, been staying indoors to beat the heat and humidity lately, and I’ve done a couple of designs with lots of color! Here is one that has lots of juicy green and orange, including peridot and citrine, and sterling silver. It’s a 20 inch necklace that will not be ignored! It may look good enough to eat, but it’s not edible. 🙂

The Great Pumpkin – smells like childhood!

I grew up in rural Wisconsin in the 70s, and we didn’t have cable television. That means it was a really big deal when the Charlie Brown specials were on. Back then, the only time I could see cartoons was on Saturday mornings, unless you count Sesame Street, Electric Company, and Mr. Rogers on PBS.

Anyway, even though we have The Great Pumpkin on DVD now, and can watch it any time of the year (and we do!), it’s still a special thing to see it on the network. It doesn’t matter that I’m 30-something with kids of my own. When we sit on the couch to watch Linus in the pumpkin patch, it’s almost like being a little kid again. Thank you, Great Pumpkin, sincerely!

Heather’s banana bread

Every time I make this, people ask for the recipe. Thought I’d share it here.

  • 1 c. sugar1 stick margarine, softened
  • 2 eggs
  • 1 tsp. baking soda
  • 2 c. flour
  • 1 tsp. vanilla
  • dash of salt
  • dash of nutmeg
  • 3 ripe bananas, mashed

Preheat oven to about 350 and grease or spray pans (loaf, cake or muffin). Cream margarine and sugar together. Add eggs and blend. Mix together dry ingredients in separate bowl and then add to margarine mixture, and mix. Add mashed bananas and vanilla. Scrape down bowl and mix. Pour into pans and bake until toothpick comes out clean (approx. 60 min for large loaf; approx. 18 min for muffins). Do not overbake. Remove from pans and cool on racks. Then wrap in plastic and refrigerate overnight.