What I created in Julie Picarello’s workshop

To inspire my color palette that day, I purposefully wore my Come Spring vest to the first day of Julie’s workshop. You can read my post about knitting that vest here.

When presented with a choice of metal foil to add to my mokume stack, I chose gold because these cool colors have an underlying warm tone to them.

I created 2 pendants and 2 pairs of earring components from my stack. Instead of adding metal embellishments to the components to create jewelry as Julie does, I want to put my own artistic mark on my creations with some seed beadwork.

The “river’ running through the middle of my pendant will have flowing seed beads. You can see from my photo that I’ve started to drill small holes in the “river” so I can couch the strands of flowing beads. As I was working out this idea, I got another one about a beach scene done with half polyclay and half seed bead embroidery!

Coming up soon…how I turned these components into jewelry…

Saturday Morning Tea

My morning tea today is not a tea at all but an herbal which has a long history of many uses worldwide: culinary, medicinal and as a delicacy. The dried root of the ginger plant also makes a wonderfully spicy beverage when infused!

Technically known as the rhizome of the ginger plant, Zingiber officinale, this was grown in the Jinxuan Province of China. Ginger cultivation began in China and Southeast Asia and then spread to other parts of the world such as the Caribbean and Africa.

Its characteristic odor and taste comes from the volatile oils found in the root.

I steeped the ginger pieces for 8 minutes in boiling water. As it brewed, the water became cloudy, giving my glass teapot a mysterious, underwater appearance.

The aroma of the infused “tea” is fresh and spicy. Sometimes, herbals can be confused with real tea which comes from the camellia sinensis plant. Just like tea, each herbal comes from its own specific plant. Almost all herbals, not tea, are caffeine free.

The frosty, lemon-colored liquor tastes quite zesty with tart notes of lemon. Ginger “tea” is often used to soothe nausea and motion sickness. I am enjoying it for its delicious flavor.

Ginger has a distinctive warming quality to it, making it perfect for sipping on a cold winter’s day. That said, its warmth also has a refreshing quality that is cooling me down on this hot, muggy morning.

Try adding a splash of infused ginger to your next glass of iced tea and spice it up!

“In the sacred traditions, the first thing you do in the morning is ask for blessings from the four elements: earth, air, fire, and water. Because all of the work you are going to do that day will change the universe.”

~Laura Esquivel, Writer