I have a really yummy recipe to share with you, but first… last weekend my brother and I did our first craft fair together, and I wanted to share some photos! It went well and we both sold some of our pendants, earrings, and bracelets.
On Saturday, we’ll be at the Hightstown Hometown Harvest Fair, and we have many more shows booked for November and December.
I will definitely be busy this fall making pendants, bracelets, and earrings, but it’s a great creative outlet, so I’m happy to be busy!
Most of the items we had for sale were fused glass jewelry, but my brother also makes copper clay earrings, fused glass dishes, and enameled jewelry which are all really pretty!
You can see how he makes the copper jewelry here. I haven’t tried making those myself, but it looks like a fun process that I would love to try sometime.
As I mentioned in my last post, if you can’t make it out to one of the shows, but are still interested in purchasing jewelry, I do list items on my Etsy shop under the username The Creative Kat. I will continue to add more jewelry, but can’t possibly list everything on Etsy (I make a lot of pendants!). However, if there’s something specific you’re looking for, or even general colors or styles that you’d like to see listed, I would be happy to make pendants in those styles/colors and add those listings for you.
And now, on to the recipe! I made this a little while back while nectarines were in season. If you can still find ripe nectarines near you, this is a really yummy and unique take on a bean salad! The addition of nectarine and citrus provides an unexpected, but really flavorful and slightly sweet addition to the typical bean salad. This would be a perfect dish to bring to a pot luck or to make when having friends or family over!
Bean Salad Ingredients:
3 stalks of celery
1 yellow pepper
1/4 cup cilantro
1 can kidney beans
1 can chickpeas
1/4 cup corn (fresh cut off the cob or frozen)
1 Tbsp spicy mustard
2 Tbsp olive oil
salt and pepper to taste
2 Tbsp agave
- Chop the celery, yellow pepper, nectarine, and cilantro and place them in a mixing bowl. Drain and rinse the kidney beans and chickpeas and add them to the bowl along with the corn. Stir until everything is evenly distributed.
- Juice the limes and lemon and pour the juice into a separate bowl. Add the mustard, olive oil, salt and pepper, and agave. Whisk up all the dressing ingredients until well combined.
- Pour the dressing over the other ingredients in the mixing bowl. Toss so everything is coated. Serve cold and enjoy!