Flower Power

I may have mentioned my recent obsession with little jump rings…

RT Flower

I’ve discovered orbitals.  For those of you who don’t know anything about chainmaille patterns, an orbital is when you have two (or more) rings in connection with each other, with a third (or more) ring circling that connection point.





Like this ——->

Within my exploring on the WWW – I found a YouTuber who put out a video showing how to make a flower pendant with orbitals.  The result … is PRETTY.  She calls it the ‘Reverse Tao’ flower, and the tutorial is one of my new favorites – simple, with the focus on the hands and the rings and how to combine them.  No extra flashy graphics in the front, no long-winded intro speech before you get to the meat of the tutorial, no loud hip-hop or pop or rock music.  Just the build.

I like a tutorial that simply gets down to business without all this nonsense of ‘gettin’ down B4 Bizniz’.

I did have to do some tweaking to this pattern.  The ring size as listed in the tutorial created a form that was rather too loose for my liking, so I scaled the AR down to a tighter 6.9, and I added some additional rings to really firm things up.

I like my chainmaille things tight 😀  and I’ll be listing a few of these lovelies on my Etsy shop this weekend.

I’ve found yet another pattern which uses my favorite ring size.  I use these particular rings for

The Centipede Necklaces










my whirly pendants

A Whirly

the turbine pendants

model close in

and they make a great, quickie bail.

So I finally bit the bullet and ordered a huge amount of them in a variety of metals – I even found them in Niobium, which equals bright, shiny colors.

Colors – squeeeeeeeeeee!

I got some serious maile-ing to do over the next few weeks, because I have my first ever show coming up.  Now, granted, this show is at a vape store grand opening, so I don’t exactly ‘fit in’ with what the rest of the vendors will be offering – but I’ll happily take the exposure.


In the keto world, I’ve been exploring cheesecake.  My mousse fluff mimics the filling in a cream puff, but I’ve never been really interested in the cream puff shell – so my explorations went to the next cool and creamy dessert-type thing that came to mind.   And – again thanking the technology that allows people all across the planet to share out interesting ideas – Keto cheesecakes are EVERYWHERE on the web.

I tried a simple recipe for cheesecake fluff first, which brought some sour cream to the party for the tang in real cheesecake – but was left unimpressed.  Not only did the sour cream add the WAY wrong tang, the mixture didn’t blend quite fully, leaving me with little nodules of cream cheese which felt really strange when eating the thing.

Cheesecake should be full-on creamy, rich, and sweet, with just a hint of tang as it spreads across your tongue.  Cheesecake should NOT be LUMPY.

Only the crust is allowed to have a lumptastic texture.

So I’ll be trying some different recipes – and already have them flagged.

Keto Cheesecake Tarts from KetoKrate Blog


Blueberry Cheesecake squares from DitchTheCarbs


No bake Lemon Cheesecake also from DitchTheCarbs


Now I just gotta find the TIME to play in the kitchen 😀

Reblog: Peasant Bread

The T&T will never be mistaken for a foodie blog – but as my waistline will attest, I LOVE to eat.  And who doesn’t love a warm-from-the-oven homemade bread?  I will certainly be trying this awesome recipe out soon!

SAMSUNG CAMERA PICTURESLet’s just hope my kitchen doesn’t look like this when I’m finished…

via My Mother’s Peasant Bread: The Easiest No-Knead Bread You Will Ever Make.

Taco Quiche


Moments before the fork hit…

Yet another first for me…a blog post about food.

Not that I’ve anything against food.  I enjoy food.  Sometimes, I enjoy it rather too much.  Occasionally, I’ll knock about in the kitchen and put together a bunch of ingredients I hadn’t thought to stick in a pan before.

Sometimes, the results are good.  Sometimes, not so much.

The kids and I were wandering about the grocery store for our weekly run of stuff.  We’d been on a Creole kick lately, and it was getting tiresome – so we were kinda browsing for a new idea.  In the freezer section by the breakfast stuff – we saw pre-made quiches.

“Mmmmmmm – egg pie,” muttered my son.

OK.  I’ve done quiche before – there’s really not much to it.  Just decide what fillings you want in the crust, which cheese will be complementary, and whip up an egg custard to fill all the little nooks and crannies.

Soooo  –  we grabbed a couple of pie shells, some half & half, and an extra carton of eggs.  We discussed what we wanted over by the cheese isle.

I saw the Mexican shred blend, and did an “Oooooooh,” of my own.  Taco Quiche.

Those two words were all it took.  Here’s how I did it.

Taco quiche

1-9 or 10″ deep dish frozen pie crust

4 – eggs

1c – half & half

8oz Mexican blend cheese shreds

3/4# ground beef

1package taco seasoning (the ones that season 1# of meat)

chopped onion

Chopped bell pepper (red or green or both)

sliced olives

Sliced roma tomatoes


Brown beef in skillet, drain fat, add taco seasoning according to package directions, simmer until quite thick.

in pie crust – spread thin layer of beef in bottom

add a thin layer of cheese

layer in the veggies

top with another thin layer of meat.

Top with a thick layer of cheese.

You want the fillings to fill the crust, but not over-fill it by too much.

Beat the 4 eggs together with the half & half in a separate bowl.

pour egg mixture into the filled crust.  Depending on how tightly you packed your fillings, you may have egg left over – you want the crust completely full of egg, and all the cheese on top at least damp with egg (if the fillings are higher than the crust).


fresh out of the oven – and yup…it boiled over.

Put the quiche on a cookie sheet – this usually has a bit of boil-over, so you want something to catch it instead of dribbling all over the bottom of your oven.

Bake the quiche at 400 for an hour.

Let rest for 10 minutes – slice, and devour.