Monday, March 15, 2010

Guest Blogger: The Beaded Branch

My Guest Blogger is Teri Landow of The Beaded Branch

Tell me about The Beaded Branch. The Beaded Branch is a multifaceted jewelry and accessory business that offers a wide range of beautiful handcrafted items in a wide range of prices.

One of the specialties of The Beaded Branch is our Present Past Treasures.  These wonderful, unique pendants are created through a technique that I discovered one day after watching one too many crafting shows on television, and playing with a whole bunch of crafting supplies.  Each pendant is unique, and we will soon be branching out to earrings, bracelets, and other goodies that will feature this fabulously beautiful technique.  Not only do I sell the jewelry, but I also have a tutorial that I have written, so you can learn to make your own.

We also offer services such as custom jewelry, and minor jewelry repairs. Prices for our repair services can be found on our main website at:

We are currently in the process of adding more unique pieces to our ArtFire store, and hopefully will be adding new pieces to tempt you with all the time. A permanent feature to our shop is we offer free US AND International Shipping!!!

Do you have a blog? Yes, it's called The Beaded Branch. It's about The life and times of a mommy, wife, and jewelry maker. It can be viewed here.

What Recipe are you sharing? In honor of St. Patrick's Day, Glazed Corned Beef.

Glazed Corned Beef
1 (3½ to 4 lb) corned beef brisket
2 tablespoons prepared mustard
1½ teaspoons cream-style horseradish (it doesn't really matter, as long as it's PREPARED horseradish!!!)
2 tablespoons red wine vinegar
¼ cup molasses

In a slow cooker, cover corned beef with water, and throw in season packet. Cover and cook on LOW 10 to 12 hours or until tender. Drain corned beef; place on a broiler pan or ovenproof platter. Preheat oven to 400°F (205C). In a small bowl, combine mustard, horseradish, vinegar, and molasses. Brush on all sides of meat. Bake, brushing with sauce several times, about 20 minutes or until meat begins to brown. Cut into thin slices. Devour.

Not only is this recipe awesome for dinner, but if you make a big enough one, and there are leftovers, it makes the most divine corned beef sandwiches. Slice it up thin, stacked on rye or pumpernickel bread, with just a touch of mustard. Pickle on the side. A big, kosher dill. Excuse me. I'm drooling now.

Where can readers find The Beaded Branch?

1 comment:

  1. Thank you so much for asking for one of my favorite recipes! And including me in your blog!!!