Tri-Metal Nested Necklace ~ Weekly Special 26/11/12

Hello lovelies! How are you? Have you been taking advantage of the Black Friday/Cyber Monday deals flying around on the internet?

I have to admit, I’ve bought nothing this weekend! I actually spent a computer-free weekend up at Coolum Beach in a holiday house with a bunch of friends. It was a big party to celebrate one of my friends’ 30th birthday, and we did very little other than swim, chat, and enjoy the gorgeous almost-summer weather. Well, a few of us did get up early on Sunday morning to climb Mt Coolum before a dip in the surf, so it wasn’t all sitting around…

I took the chance to have a weekend off before I hit the ground running today – I know I’m not going to get another break until I close up shop in mid-December – Christmas orders are coming in thick and fast, and there’s a huge amount of work to do! I love this time of year – wrapping gifts, writing personalised notes for customers, creating beautiful things to brighten someone’s day.

It’s a busy – and sometimes stressful time – but it’s awesome too. There’s a celebratory mood in the air as people gear up for the big holiday.

So! Before I hit the jewellery bench today, I thought I’d pop in and let you know about this week’s special. It’s the Tri-Metal Nested Necklace (the all-sterling version has been a HUGE hit over the last few years).

I love the contrast between the three metals – brass, copper and sterling silver – all polished on my buffer to a lovely shine. The fun thing about this necklace is that you can wear it 2 ways – nested together, or hung in a chain. The hoops are around 2cm in diameter, and the necklace itself is 18 inches (of course, you know I can make your necklace any length you like, as I make each one myself – I just charge an extra $3 per inch of chain).

You can have a closer look over here. The Tri-Metal Nested Necklace is normally $47 – but this week it’s just $39.

Crazy-cheap, I know, but hey, you guys are worth it.

Okay, I’m outta here – have an awesome day!

P.S. If you live outside Australia, remember that you’ve only got until THIS FRIDAY to order from me for Christmas! After the 1st I can’t guarantee that international orders will arrive prior to Christmas. Not sure what to get someone? Keep an eye on your inbox for my Epheriell Gift Guide later this week.  

4 Ways to Stay in Love with Your Business ~ Schedule Play Time

This is a guest post by Megan Eckman of Studio MME.

November and December make us go into full-out panic mode. We’re shipping out packages left and right, making things as fast as possible, and trying to get our own holiday preparations done (because no one else is going to decorate or bake the Christmas cookies for us). But we need to be very wary and take some steps to avoid burnout right now. Over this little four-part series, I’m going to share my four best tips for not only avoiding burnout but staying in love with your business.

The first tip I have is to schedule play time. We often forget to give our inner artists the chance to play. When all we do is work, work, work, our inner artist (like all ignored children) starts to sulk. We can feel bored, exhausted, drained, and depressed. Even though the to-do list is getting checked off, it doesn’t feel as satisfactory as it should. That’s because we haven’t invested in ourselves.

Our inner artist is the key to our creativity. She’s the one who comes up with our best ideas and helps us feel hopeful and energetic. She’s the one who tells us to whip out that bright pink colour instead of pale grey. She’s the one who tells us to go to the museum to look at an exhibit on ceramics instead of staying on Twitter all day. But if she’s so important to our success and even our happiness, why do we ignore her?

We ignore her because we feel we won’t be productive if we’re playing with yarn instead of writing new blog posts. We don’t feel like we’re conquering our to-do list when we’re taking a walk round the block. We worry we’re wasting our time when spend extra time at the art store looking at shiny supplies we don’t need. We can’t stop thinking about all those sales we could be making while we’re having a dance party in the kitchen.

But here’s the thing: play time is crucial to your success and often our best ideas come out while we’re ‘playing’.

One day, I got bored and pulled out a needle and thread. Several hours later, I had embroidered one of my favourite illustrations. I snapped a picture and put it on my blog. The next day, my blog comment section had exploded with people saying how much they wanted to sew one of their own! That little ‘play time’ embroidery led me to launch a line of patterns and kits that sell as well as my prints.

During this busiest season of the year, schedule an hour or two each week to sit in your studio and make something just for you. Let yourself do whatever comes into your mind. Pull out the glitter! Grab your favourite type of yarn! Go wild! You can always get rid of distractions and get down to business on your non-play time with some time-saving techniques.

I know you’ll feel so invigorated and inspired after an hour of play. You may even have some new ideas for 2013! I’d love to hear if you’ve incorporated play into your business and what big ideas you’ve come up with because of it.

*****

 

 

Megan Eckman is the community coordinator for CreateHype.com, a site that helps female entrepreneurs learn how to market their creative business.

She’s also the illustrator behind Studio MME on a mission to rekindle wonder and ignite imaginations around the world.

Granny’s Pecan Pie ~ Recipe

My Mum’s side of the family hails from the US (Oregon, to be precise). Hence, Christmas with the family has always included some American traditions. When I was younger, we used to have the traditional huge hot dinner – turkey, ham, creamy mashed potatoes, candied yams… etc.

A very important part of this meal was dessert – when we would always have a homemade Pecan Pie (and, more often than not, Pumpkin Pie, too). Though my Granny was actually an Australian by birth (she was a War Bride, having fallen in love with a dashing young US officer when he was stationed in Brisbane as part of General McArthur’s staff in WW2) she, like any good wife in the 40s and 50s, soon adapted to her adopted country, and learnt how to make lovely Yankee food.

This year was the first Christmas without her, and it wasn’t even a question that we would carry on the tradition of the Pecan Pie. My Mum inherited Granny’s recipe box, within which were both the recipes for the pie and the pie base, written in her own and hand modified by her, too.

So, for Christmas dinner, I pulled out her recipes and whipped up a delicious Pecan Pie. I added my own modification to the recipe – instead of using Karo Corn Syrup (which is really tricky to get here in Australia), I used Golden Syrup instead – and you could barely tell the difference, except that the pie was a little bit darker and richer.

For those who can’t see the recipes in the images, or want a text version, here it is:

Pie Shell (enough to make 2 shells)

  • 2 cups plain flour
  • 1 teaspoon of salt
Mix these together
  • 1/3 cup butter
  • 1/3 cup lard
Cut these in until the consistency of peas. (I used my fingers at this point to rub the mixture together.)
  • Add 4-6 tablespoons of ice cold water
Blend and mix until it forms a soft dough. I found I needed to add a little extra flour at the end to get the right consistency. Roll out and put into pie dish, crimp edges.

Pie

  • 3 eggs slightly beaten
  • 1/2 cup sugar (2/3 if liked – I used 2/3, yes… sweet tooth here)
  • 1/3 cup butter (melted)
  • 1/2 teaspoon salt
  • 1 cup Karo Corn Syrup (or, as I used, golden syrup)
  • 1 cup pecan halves (I roughly chopped up whole pecans)
  • 1 teaspoon vanilla
Mix well. Pour into pie shell. Bake for 50-55 minutes at 180 Degrees Celsius/350 Fahrenheit, or until a knife comes out clean halfway between the edge and the center.

And there you have it. Granny’s Pecan Pie. Which *must* be served with a scoop of good vanilla ice cream. Seriously. The creamy stuff. If you are eating this pie, don’t muck about with any of that low fat nonsense.

Enjoy it, savour it, and make Granny proud.

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