I'm caught up, really! I made two hair clips that I forgot to photograph because they were in my hair, so they'll have to wait until tomorrow. I'm also minutes away from completing one of my super secret surprise things so the photo of that will have to wait until it is delivered to its intended recipient. Here is what I have gotten done in the past few days:
Most of the beads in the orange necklace likely date from the 1960s. I thought the short strand was original, but as I look at its asymmetrical bead pattern, I begin to suspect it may have been restrung before. The long strand is made up of original beads, plus some loose gold beads I found, and glass beads I salvaged from another broken necklace. I don't wear orange much, so this one is likely to go to the church bazaar.
The red necklace was one my daughter made me for Christmas when she was little, supplemented by some beads from a little glass bead bracelet of uncertain origin, crystal beads left over from the last hair clip I made, and a few tiny beads from a Dollar Store find. I'm glad to have it back in use, even if it isn't quite the way she designed it.
The blue necklace came about when I found another little prize token of blue pearl with a couple of beads. I used similar ones to make earrings, so this odd pearl cried out to be made into a single something. Then I found a string of silver beads that sort-of matched the beads that came with the pearl, and decided to use a dollar store batch of beads to make this necklace, instead of using them in a multi-strand pearl necklace as originally planned. I still have a bag of Dollar Store glass beads in other shades of blue, so that necklace will happen over the next few days.
Random thought - why do so many foods come with recipes printed right on the package these days? Is it because people no longer learn to cook on home economics or from parents? In this case, the food is a pork roast. It came with detailed instructions on how to make a pot roast pulled pork. For the record, even though I had already looked up a pulled pork recipe, I decided to test this one for a 4 lb roast, in the slow cooker:
Mix together 2 Tbsp paprika, 1 Tbsp brown sugar, 1 Tbsp coarse sea salt, 1 Tbsp freshly ground black pepper, and 1 tsp ground sage. Rub into the pork roast and then cook in slow cooker for 8 hours. Remove meat from slow cooker, skim off fat from the drippings, and add the drippings to 4-500 ml of barbecue sauce (I made my own rather than using a bottle, as recommended on the package). Heat through. Use two forks to shred the pork, then combine with sauce in a pan. Serve hot on buns (though we used it on rice).
Tonight I got to watch my girl perform a dance she has been working on for months. She was listed in the program as a special guest performer, which had both of us giggling. She and her partner danced very well, and it was a pleasure to see her dance with real joy and expression on her face, as the two tossed the dance lines back and forth. No pictures were allowed during the performance, of course, and she had peeled off her pointe shoes before I could grab her for a photo afterwards, but I'm still pleased to have a nice picture (even without the joyful smile).