Tuesday, March 4, 2014

 
 
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The All My Heart Pendant is one of my favorite pieces because it is made entirely from one silver plated table spoon.  To get started I polished the spoon with Tarnex and decided where to cut my shape out.  On this spoon I wanted to use the flower design at the base of the bowl. 


Using a band saw I cut out the shape of a heart with the flower in the bottom point and four metal strands on the top right.  This can also be done with a jewelry saw (similar to a small hack saw).  The jewelry saw allows for a little more control.  After cutting the piece out I used a sanding disc on my dremel to sand all the edges smooth.
With a pair of needle nose pliers I folded over the first metal strand keeping the bend as close to the top of the heart as possible.  I then rolled the tine into place forming the right hand side of the heart.  The last metal strand on the right side was done next in a similar way.  I pulled it out slightly and then rolled it inward until it touched the edge of the first tine.
Now to tackle the bail.  Because it is all one piece I used the third metal strand from the left to make a bail.  I first bent it backwards leaving a good sized loop at the top to allow for large chains.  I bent the strand into a right angle at the point where it connects to the heart. (second picture). Then I wrapped it around the remaining strand and base of itself until the whole strand was intertwined.   
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The remaining metal strand is rolled to the left to finish the piece.  After the bending is done I lightly sanded the surface of the entire piece for a textured look.


The finished piece is a lovely piece of vintage art.
     A little over a year ago my family went through a period where money was VERY tight.  During that time I started making all of our bread at home to save some money on the grocery bill.  Bread is a huge staple for us so I went through dozens of recipes trying to find something that was a good substitute for store bought.  The two recipes I have come to love are these Fast and Easy Rolls and a simple and CHEAP French bread.  These are our staples and I usually make two of the rolls and two of the French bread batches every other day.  If you are in a pinch for time and can't wait for dough to rise the rolls can be used as hamburger buns, rolls, or pizza pockets all in less than 40 minutes from start to out of the oven.



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4 tbsp. Active Dry Yeast

1/2 cup white sugar

2/3 vegetable oil

2 cups hot water

1 tsp. salt

6 cups all-purpose flour



     The first step to any good yeast bread is hot water.  Add the 4 tbsp. yeast to the 2 cups of hot water and let it sit until the yeast is frothy like pictured in the measuring cups above.  This process allows the yeast to get active and keeps you from having to knead the dough as much later. 

While waiting pre-heat the oven to 400 F.


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Step two is to add the yeast water, sugar, oil, and salt to a mixer.  You do not need to have a dough hook for this but if you do go ahead and use it.  This can also be done by hand if you would prefer.  Combine the ingredients and then add 3 of the cups of flour and mix until the dough starts to look elastic.  Around 2 or 3 minutes. 

Add one more cup of flour and mix until loosely combined.  Dough will still be sticky and inconsistent.


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Put the remaining cup of flour on a clean surface (counter top) and spread some of it out like pictured at the side.  Scrape contents of the mixer bowl out onto the center of the pile and use your hands to mix in the remaining flour kneading the dough several times to make sure it is well mixed. 

Do not worry if there is flour left over on the counter after the dough is mixed.  The amount of flour used will vary from batch to batch based on variables like temperature, humidity, ect... 





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Cover a baking sheet with non-stick cooking spray and pinch off two inch balls of dough rolling them into a round shape.  Place on the cookie sheet leaving a space in between each to allow for rising in the oven. 

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Place the filled baking sheet in the pre-heated oven and bake until tops are slightly brown. 

Remove from oven and let cool.