We forgot to take them, but thanks to the husband of Sassafras Design who did take some pictures, you’ll get an impression of our Jewelry Story Open House 2011, just click over here for more.

And meanwhile the baby pigeon is still very ugly and is growing rapidly, it is 2 weeks old in this photo! Hard to believe but this pigeon will be very beautiful; completely white with a few black feathers. Click here to see when the baby was 1 day old!

As if there is no Open House next weekend, no stress, no last minute hassles.

While the father and mother enjoy flying in the sun, this 1 day old pigeon

is waiting until the parents come back to feed him.

has Lucky Fons the dog, who was adopted by us from the shelter a few months ago, decided to trust us unconditionally and that makes life easier for everyone…

has Lois of 13Threads, yes… the one of the beautiful handmade clothes, a new design skirt in her shop…

are we working in the studio on a new ring …

and there will be a Biënnale of Illustrators in the Toneelschuur in Haarlem, The Netherlands on Saturday, June 5, so tomorrow! It is a digital exposition with lots of fantastic illustrations…

Illustration by C.S.Neal

Meanwhile, I have 78 votes for my nominated blog, one can still vote until June 10 ! Thank you so much !
I wish you all a wonderful weekend!

The shape of the necklace link is much more interesting than in this sketch. It is my intention to create a form and color for the link similar to the top of the ring in the picture. The ring is a design from last year, you can read the story behind the ring in our online store. To be continued…

Here is what you need for 4 persons:
About 5 yellow, orange or red bell peppers (or mixed together), a good amount of olive oil, 3 pieces of garlic, 1 small hot pepper and 1 small can of ansjovis.

Cut up the bell peppers in not too small pieces. Cut the garlic coarse. And cut the hot pepper and the ansjovis in small pieces. Pour a good amount of olive oil in a frying pan, add the pieces of ansjovis, heat and stir until they begin to dissolve. Add the garlic and the hot and the bell pepper. Cover the pan and turn the heat on very low. Let simmer for about 1 hour and stir so now and then. This stew or sauce can be used in pasta, rice and couscous or in white beans.

The tomatoes can be used as a salad, with olive oil, a little sea salt and basil.

Or…. you can have a delirious harvest tomato feast like they have every last Wednesday in August in Bunol, Spain. It is called La Tomatina and hundreds of people-, mostly man, throw thousands of tomatoes at each other. If all the tomatoes are thrown and turned to pulp, the “tomateros” run to the river, to wash them selves. At the end of the day everybody helps the fire department to clean the city and have one big water ballet…