I’ve been training a bit in my spare time to make jewellery. In my beginner’s silversmithing course, I’ve made two rings, a keychain, and a pair of earrings. I’m on my way to becoming a maker, as long as I get some more tools.
My jewellery-making began with beading, and I’m still the most comfortable with it. Wire-wrapped projects like the necklace I made from rocks collected in the Ganges in India are frustrating. I tend to slice my fingers on the wire. I usually make the gifts I give for Christmas and birthdays, and I love to make hair clips with feathers and jewels. Beading is easier, and my hometown bead shop Nomad is a beautiful indulgence for a cash-strapped 20-something. I could always find what I needed, and running my fingers through the displays of beads in cocktail glasses relaxes me on even the worst day.
Today was a day for sitting around indoors while a chicken roasts in the oven, relaxing before the onslaught of the week. I napped off the worst of a That-Cider-Was-Too-Strong headache from celebrating Korean New Year with friends in London last night, and woke up with a strong desire to do some beading.
I decided on a button statement necklace. I made a similar one for my sister’s birthday early in January.
Creative juices flowing, I started in on some interchangeable hoop dangles to update my earring collection. They took me only about a half hour, whereas the necklace took much longer.
Making things gives my days purpose. I feel accomplished even if I have sat around on my butt most of this productive lazy Sunday.
BONUS: Roast Sunday dinner, on low temperature all day.
Recipe: Cut up two sweet potatoes, two apples, two cloves of garlic, and arrange them around one cheap fryer chicken. Drizzle with 150 ml cheap red wine, a tablespoon of butter, and about 4 tablespoons olive oil. Shake coarse salt over it and put into a cold oven that is set to heat up to 100 C. Leave it there, checking on it and basting occasionally, for at least four hours. About 20 minutes before serving, turn the oven up to 180C and crisp the skin, watching much more closely. Let sit for 10 minutes when finished and carve.