~This month~
 Peyote Stitch Earring
Great for beginners!!!!
If your advanced, follow the variations further down to give you a challenge.
Materials
- Beads -- one size, in the following colors: white, bronze and three shades of blue (size 13º, 11º, etc. or delicas). The sample in the photograph above was done in 13º cuts.
- Beading thread -- Nymo A for smaller beads, B or D for larger beads, or Silamide
- Beading needle(s) -- size 13 for smaller beads, size 12 for larger beads
- A short length of thin dowel, drinking straw, knitting needle, toothpick, or nail for temporary support*
- French wires or posts with loops at the bottom
The Pattern
Our design is a basic zig zag pattern, with a blue blend and bronze highlights on a white background. You may substitute any colors you like.
I'll abbreviate the bead colors like this:
W = White D = Dark blue M = Medium blue L = Light blue B = Bronze
The Lessons
I've set up the project pages in this order:
Part I : The Peyote Cylinder Part II: The Fringe Part III: The Hanging Loop Part IV: Variations (optional)
You could use one long length of thread in a small project like this, but I use two shorter lengths -- one for the peyote cylinder and the loop of beads at the top, and one for the fringe. This way, if one part breaks the whole piece doesn't unravel, and it's easier to repair. Besides, the threads don't fray as much when you use shorter lengths.
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These instructions, the patterns, and all images are ©1997, Mary J. Tafoya.
Tortilla Soup
1 small onion, chopped 4 to 5 fresh green chiles, roasted, peeled, deveined & chopped 2 cloves garlic, crushed 1 tbsp. vegetable or olive oil 1 cup fresh tomatoes, peeled & chopped 1 10-1/2 oz. can fat free beef broth 1 10-1/2 oz. can fat free chicken broth 1-1/2 cups water 1-1/2 cups tomato juice 1 tsp. ground cumin 1 tsp. chile powder 1 tsp. salt 1/8 tsp. pepper 2 tsp. Worchestershire sauce 1 tbsp. bottled steak sauce 3 corn tortillas, cut in strips 1 cup fat free or low fat cheddar cheese, shredded
Saute onion, chiles and garlic in oil until soft. Add tomatoes, broth, water, tomato juice, cumin, chile powder, salt, pepper, Worcestershire and steak sauces. Bring soup to a boil; lower heat and simmer covered one hour. Add tortillas and cheese and simmer 10 minutes longer.
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