How Tuesday - Resin Pendants

I am a HUGE fan of resin pendants! I just think they look fantastic! So, this week I decided to find a tutorial on making them and then in the next couple of weeks, hopefully I'll have the chance to get myself together and have a go at making some!

How to make Resin Pendants

Now, the page that I've linked to doesn't have the prettiest pictures that I've seen but the instructions are pretty thorough so I thought this was the best one of the billions I found at Cut Out and Keep.

I've also got a link for an online shop selling all the bits you need to make your pendants - When I tried to get into this before, I had real difficulty finding moulds I liked the look of, so this site is a bit of a gem in my book!
Penny Dog's Online Shop

If anyone does have a whack at this, let me know how they turned out! And I'll be sure to post here if I have the chance to make any myself! I'm quite excited :)

How Tuesday - Beef Tagine

So, this is my first How Tuesday post!

It's not at all craft related, but this Jamie Oliver recipe was so good, I had to share it with you:

Ingredients:

• 600g stewing beef • olive oil • 1 onion, peeled and finely chopped • a small bunch of fresh coriander • 1 x 400g tin of chickpeas, drained • 1 x 400g tin of chopped tomatoes • 800ml vegetable stock • 1 small squash (approximately 800g), deseeded and cut into 5cm chunks
• 100g prunes, stoned and roughly torn • 2 tablespoons flaked almonds, toasted
For the spice rub
• sea salt and freshly ground black pepper • 1 level tablespoon ras el hanout spice mix (I used a Moroccan spice mix) • 1 level tablespoon ground cumin • 1 level tablespoon ground cinnamon • 1 level tablespoon ground ginger • 1 level tablespoon sweet paprika

Method:

Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put into the fridge for a couple of hours – ideally overnight. That way the spices really penetrate and flavor the meat.

When you’re ready to cook, heat a generous lug of olive oil in a tagine or casserole– type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 400ml of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½hours.

At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½hours. Keep an eye on it and add a splash of water if it looks too dry.

Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt. Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

The recipe can be found at: JamieOliver.com - Beef Tagine

How-Tuesday!

Well, I stumbled across a brilliant idea today called - How Tuesday!

The idea is that you share a little 'how to' with others, which I think is an awesome idea! Unfortunately for you readers, my boyfriend took me out for dinner and a movie tonight so I didn't get the chance to share anything with you this week!

Seeing as it's almost Wednesday now, I guess this is really just a little post to let y'all know that in the coming weeks, I'll be doing Folksy Fridays and now How-Tuesdays too!
I'll mostly be sharing how-to's that I've found here, there and everywhere - to begin with at least - and then when I get going, I might even share some of my own with you all, which should be exciting!