Category Archives: Photography

Studio Wednesday

Recently, a colleague of Dave’s (my S.O.) came back from a trip to New Mexico with a wonderful bead and cabochon stash that she generously shared with me. I couldn’t resist this gorgeous turquoise cabochon. With all of the variegated tan and brown swirls in it, it reminds me of a satellite view of Earth. I was pleased to dig through my own seed bead stash to find a hank of size 11 gold luster caramel colored beads I purchased in Frankenmuth, Michigan last year. I think they frame the cab very nicely.

Originally, I wanted to use this cab for my first journal bracelet but it’s too large for a bracelet. Instead, I chose a glazed porcelain face I purchased at a bead show last spring. In honor of the Fall Equinox this month, I want to create a bracelet of many leaves framing the face cab. I also want to honor the majestic oak and maple trees we had taken down 2 days ago. Unfortunately, they were getting too dangerously close to the house. Even though we will use the wood to warm our house next winter, I still felt very sad to see them come down. My bracelet will remind me of these wonderful tree beings.

I also worked on my freeform peyote bracelet today. I’ll post on my progress tomorrow…

Studio Wednesday

Today was devoted to finishing my beaded mokume gane cabochon necklace.

This necklace evolved one step at a time without any sketches or set plan. First, I created the polymer clay cabochon with slices from a mokume gane stack. Then I glued the cabochon to a piece of heavyweight Pellon Peltex 70 and beaded around it. I sat with the pendant for awhile meditating on what kind of necklace would feature it best. I decided on a multi-strand seed bead necklace.

After creating the 6-strand seed bead necklace, I added a beaded bail at the top of the cabochon. The open cones at the end of the strands are made from polymer clay with a copper mica powder rubbed in before baking. I also textured the cone with a piece of coral before rubbing in the powder. My intent with the cones is to make it look like the beads are spilling out of them. A cascade of beads. 16-gauge sterling silver was used to form the hook clasp with jumpring chain extender. I dipped the silver wire in a liver of sulfur solution until the wire was coppery brown.

I spent most of the day in my studio. I was so intent on my work that I never got a chance to go outside and enjoy the beautiful day. Now it’s time for a nice long walk!

12 months of beading

I am happy to present a year’s worth of beaded journal pages!

The first row (at the top, l to r) is June – September 2007, the second row October 2007- January 2008 and the third row February – May 2008.

When I finished my last page, I was so excited. When I look at this group shot, I am beyond excited and into jumping up and down ecstatic and really amazed that I actually did this.

I want to send a huge thank you and hug to my beady hero and mentor, the creator of the Beaded Journal Project, Robin Atkins. Her vision and inspiration has changed the lives of many artists through this amazing and wonderful project. I feel like my life has changed in an enormous way as I have learned much about myself through my beadwork and also to my commitment to stick with this project.

To all of my fellow BJP participants, bravo to one and all!

My last beaded journal page is done

Well, talk about getting down to the wire! With the 2008-09 Beaded Journal Project poised to begin tomorrow, I have completed my last page of the 2007-08 year, my November 2007 page. With my annual jewelry show in November, that whole month is dedicated to preparing for my show. Instead of creating my November page in December then, I was inspired to jump right into my December page at that time. So, November never got done until now. However, I always had what I wanted to create, a tribute page to my greyhound Buddy, in my mind. It was just a matter of getting the fabric paper to put in my printer, updating my printer cartridges and getting started on it.

I’m so glad to be finished with all of my pages. I feel a great sense of accomplishment even though I finished late. Now it is time to turn my sights to the new year and start on my first bracelet!

Saturday Morning Tea

When I got up this morning, I discovered that it had rained overnight. The sky now looks like a big gray blanket, overhanging a very wet world outside. The air is very still and a few birds call to one another in the treetops. As we enter the Labor Day weekend, the official end of summer, I can feel a change in the air. Lazy, hazy is being replaced by a cooler more “get down to business” type of energy as school starts again. When I was young, I always loved the start of school because it meant a shiny new pencilcase and a bright box of Crayola crayons with the sharpener on the back. Oh, how I loved to draw and color!

In honor of this ripe, harvest time of year, this morning I am sipping a cup of second flush Darjeeling from the Makaibari estate. The Darjeeling tea growing district is located in northeastern India. When I think of second flushes, words like ripe, grape, heavy and lush pop into my mind. As I gaze out my window, I see our garden, a riot of color, a sea of golden yellow, ruby red and rich magenta.

2nd flush Darjeelings are harvested in the summertime after the tea bush has “flushed” again after the spring picking. With a rich, amber colored liquor, the taste represents the more mature taste of the leaf as opposed to the greener, brighter taste of a first flush. For tea drinkers who enjoy their tea British style with milk, most 2nd flushes offer a stronger taste that one can taste through the milk. I always recommend to try the tea plain first so you can discover what it really tastes like.

A rich fruity aroma greets me as I take my first sip. What is called a muscatel flavor note predominates the taste. Some Darjeelings are described as “muscatel”, a flavor note which speaks of the Muscat grape, said to be the oldest domesticated grape variety.

With this tea, I also detect a slight nutty note with a crisp finish that lingers in the back of my throat. The pungent character of this tea would go very well with rich food, especially a rich dessert like a dark chocolate torte or something incredibly decadent like that. Mmmmm…