Today’s wrap bracelets are stylish and elegant, quite unlike the multi-colored uber cool friendship bracelets of the 80’s and 90’s.
Here is my first bracelet using square knot macrame and simple stringing linked up with a Prima bead anchor clasp.
To make the knotted part of the bracelet I followed the detailed step-by-step directions in Artful Handmade Wrap Bracelets on how to braid and then knot the ends of the cord.
I then slid the little sparkly glass Prima beads onto the center short cord and began knotting.
I did about a half an inch of knots and then slid up a bead. I kept repeating this pattern for the full bracelet length. Then simply tied all 3 strands to the other half of the clasp and trimmed the extra cord.
For the second fully beaded strand I cut a length of the stretch chord and linked it through one end of the clasp and secured it with a crimp bead.
All that was left to do was slide beads onto the stretch cord the same length as the knotted strand, link the end through the other end of the clasp and secure with another crimp bead.
More about the new bracelet making book that you will want to make everything in, I know I do!
by Di Kim
I’m willing to bet that when you think of the word “pasta” the first things that go through your mind are raviolis, spaghetti, and linguine. Okay, maybe not exactly, but you are thinking of the classic Italian noodles, right? Italian classics are pretty amazing. I’m a huge fan of a good Alfredo sauce, but every now and then I crave something a little different with my noodles. It’s on those days that I just want a huge bowl of Pad Thai.
Once you try this recipe out, you’ll want a huge bowl too.
Bangkok-Style Pad Thai
Excerpted from The World’s Best Asian World Noodle Recipes
Khao San Road is a massively popular casual restaurant serving Thai food in the heart of Toronto. It has an abundance of appreciative fans. From the start, its approach has been simple: a short menu, affordable prices, and a happy team with no attitude.
Chef Chantana “Top” Chapman
Growing up in Bangkok, Thailand, Chef Chantana “Top” Chapman’s mother taught her to appreciate and love food from a young age. Later she would study culinary arts in her home city before coming to Canada in 2008. As a certified Thai Chef, she brings vast knowledge and skills, ranging across the culinary landscape
of Thailand with a focus on Bangkok and central style street food, to Khao San Road. Some of Chef Top’s other passions include dancing; the love of her community, both Toronto and Thailand; animal welfare,
particularly the majestic elephants of Thailand; and, of course, her daughter.
For Pad Thai Sauce:
1 cup/240 ml tamarind juice
1⅓ cup/265 g coconut sugar
½ cup/120 ml plus 1 tbsp fish sauce
Mix all ingredients in a bowl, stirring until sugar dissolves. Taste and adjust ingredients to suit your preference.
For Pad Thai:
2½ tbsp cooking oil
2 tbsp cut pressed tofu, cut in slivers
1 tbsp dried shrimp
1 tbsp shallot, minced
2 tbsp pickled radish, chopped
⅓ lb/150 g rice noodle
½ cup/120 ml water
¼ cup/60 ml pad thai sauce (above)
1 large egg
1 cup/100 g bean sprouts
¼ cup/12 g chives, cut in 1 in/2.5 cm pieces
2 tbsp crushed roasted peanuts
Chock full of delicious, healthy recipes, The World’s Best Asian Noodle Recipes includes the best of the best Asian noodle recipes from notable chefs around the world. Alongside step-by-step instructions, beautiful photography illustrates exactly how the finished recipes should look. From soups and salads to main courses, snacks and desserts, there are both traditional recipes and inventive interpretations. Recipes are organized by type of type of ingredients—Seafood, Meats, Vegetables, Poultry and Combinations—and include a wide range of different noodle selections. Participating chefs are from restaurants that specialize in noodles, as well as from those that have more varied menus with fabulous noodle dishes as an option, along with recipes included from popular blogs, private chefs, and keepers of age-old family recipes. Includes recipes from the Ember Room, Jum Mum, Rouge et Blanc, Koh, and dozens more.