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Hello! I’m Lauren, the girl behind Click Clack Clunk (my blog), and LoloMade (my graphic design shop). Most of my life is focused around school work, but in my spare moments I love to craft, read, go on adventures, eat–and then blog about it!
It’s my pleasure to be guest-posting on Running Blonde today to share these pretty beaded earrings. As a pre-med student, Kelly has been an inspiration to me. She’s living proof that I can run the pre-med gauntlet and still keep my creative pursuits alive.
So, without further ado, here’s a little tutorial for some awesome and easy earrings.
A few days ago, I came across this goodie on Pinterest, but when I tried to explore further, there wasn’t a tutorial. GASP! This just shows how spoiled Pinterest has made me–I expect a full tutorial at the other end of EVERY crafty, neato pin. Well, it wasn’t there, so I figured it out by myself. So, here’s a quick little how-to for these nifty pretty beaded earrings.
Supplies: ~smallish beads of your liking ~sterling silver head pins ~pliers and wire cutters
First, you’re going to string up the beads in whatever fashion you want. I kind of went from biggest to smallest, but it’s up to you. You also want to curve the wire ever so slightly using your hands, or the pliers.
Next, using the needle-nose pliers, make a small little loop and the end of the beads.
Then, bend the wire so that it runs parallel to the beads. The gap between the two wires should be about 3/8 of an inch.
Then, all you have to do is cut the wires. Use a file (or something) to make the ends not so pointy, and you’re done! Super easy to make, and super fun to wear.
Thanks for reading, and happy crafting! Please stop by and visit me at www.clickclackclunk.com. I’d love it if you would.
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Do you have a guest post you would like to share on Running Blonde? Please contact me!
Today’s post is brought to you by Curate Hub. When Francis from Curate Hub’s Recipe Ideas Newsletter contacted me about writing a guest post, I happily agreed! Francis rounds up some of her favorite recipes on the web and sends them out in a Free weekly email! You can find out more about her newsletter on her website, http://www.curatehub.com/newsletter/recipe-ideas/
It happens to all of us. One week there is just no inspiration and no energy to make anything besides salad and a chicken breast, accompanied by a carton of mediocre ice cream. Those are the days when you wish that you had a personal chef, or that at least the take out guy would appear. Instead of languidly flipping through your old cookbooks, why not take a quick look in your inbox at a Weekly Recipes e-mail? Our weekly newsletter, Recipe Ideas from Curate Hub, is chock full of beautiful photos and delicious recipes ready to end your cooking rut. We carefully cull the best of the web to bring only the most delicious and exciting new recipes straight to you! Subscribe here!
Here an excellent recipe from Gourmet.com. This and so many more are available when you subscribe to Weekly Recipes!
Photo and recipe via Gourmet.com
Roasted Mushrooms Escargot-Style from Gourmet.com
Let’s be honest—the best part of escargots is the garlicky, parsley-flecked butter that the snails are cooked in. In this playful vegetarian spin, meaty mushrooms turn out to be the ideal vehicles for soaking up all that buttery goodness. Capers add a briny pop that fits right in. Serve with crusty bread to soak up all the great leftover juices.
- 1 lb mushrooms such as cremini or white, halved lengthwise if large
- 2 tablespoons capers, rinsed and chopped
- 3 large garlic cloves, minced
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter, cut into pieces
- 2 teaspoons fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
Preheat oven to 450ºF with rack in middle.
Toss mushrooms with capers, garlic, oil, and 1/8 tsp each of salt and pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, 15 to 20 minutes. Stir in lemon juice and parsley.
Author Info
Francis’ first attempt at cooking was a souffle at age 13, and she has never had one fall (yet). Ever since then she has scoured the web for new recipes and is very excited to share her huge stash of bookmarks with the world in a new e-mail newsletter.
I was not compensated for featuring this post, I just thought it would be something my readers would enjoy. If you are interested in writing a guest post for RunningBlonde.com, please contact me via email at runningblonde(at)gmail.com.
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