The nice thing about beadwork (or pretty much any craft for that matter) is that we are “allowed” to have favorites. those personal choices are all good –

Having been in this business for much longer than I care to admit in many roles (consumer, author, editor, teacher, wholesale and retailer)

The Retailer Reality is my needs as a shop are not what drives the market. The manufacturers choices are rarely easy on our inventory budget – because if we don’t offer it – in today’s world someone else will.

It is not really the decision of the Distributors – although they have minor influence in some aspects – it is driven by other factors.

SuperDUOs are “maturing” which means that with increased design support – there is a “designer” demand for more colors.

Personally I have come to believe that brick or click, no one can really stock it all, the best we can do is try to make it possible for you to “get what you want” – even if you have to wait a bit.

When I had my store I made it a habit to keep product catalogs accessible to my customers – and order what they asked for – EVEN when it meant I had to buy more than they wanted – so might have that excess around for a long time.

Today, as an online retailer – I try to keep that option open by being willing to admit I can’t keep it all in the store room, but I can, if customers understand some delay in shipping,

But, no way do I object to the new sizes and shapes – because if someone’s creative visions needs that size or shape, I really want them to have it.

And, oh by the way,,, I am always happy to see a product “in the chains” because I know they will never commit to the full line and people in today’s world will seek out what they want – my job is to help them get it.

Generated by several commercials with the hi=speed “disclaimer”

What is the FDA thinking when it approves a drug for the treatment of Depression, when the primary side effects are “Increased thoughts of Suicide?

Part of my thinking about the economics of relying on Food Stamps research – has me going down the path of “ingredients for healthier eating on a tight budget”

My father volunteered in one of the programs when our government thought it was more important to feed its citizens first and enemies of our country second, there was a “food share” program where ANYONE could go, once a month, and buy a box of basic stuff. It usually included a quart of honey. Since those boxes included some perishables, he always came home with at least one purchased box and some of the perishables that would not keep until the next distribution day.

The Public library (dark ages no internet – in fact no such thing as home computers) had a good selection of cookbooks and I found quite a few recipes that used Honey and the other ingredients in those books. My brothers thought honey research was a great hobby. Junk food was not in our family budget – home made desserts were a treat.

Here are some things I learned then and some I am still “thinking about now – five decades later.

Many recipes suggest that Honey can be subbed one for one (1 cup Honey to replace 1 Cup Sugar) I disagree.

Keep in mind that Honey tends to make a strong flavor statement – so a lighter hand is often needed, particularly with fruit of any kind. The obvious benefit is less sugar/carbs added to the diet. Second, if the goal is to add sweetness only, then you can usually reduce the amount of honey by at least 25 percent.

One thing I can say is that I find Honey, once you get the proportions “right” adds a depth of flavor I have never been able to achieve with either processed or raw sugar.

Honey is hygroscopic, meaning it absorbs moisture. This is a huge plus for most baked goods because “moist” is usually a desirable attribute.

Crispy toppings, like the crumbs on your fruit pie or cobblers, you may need to either reduce the butter, or increase the dry ingredients (I vote for more topping – bad as it might be for me) Still working on this one.

Honey browns more easily than Cane Sugar – you may need to reduce the oven temperature. How much varies depending on the food being prepared. Experiment or and always check the progress frequently.

I have found that reducing temperature by 25 degree F is a good place to start – still ovens vary – it may take more than one try to get it right. You will likely also need to adjust baking/roasting time – keep and learn to use a good temperature testing is a must have for your kitchen.

A cup of honey contains approximately 1/4 cup of water; this means that you may need to reduce other liquids in your recipe proportionally. In some recipes, you will need to reduce other sources of moisture (fat, water, milk, etc)

With Diabetic (not enough insulin produced “naturally” so high blood sugar, etc) and a Hypoglycemic (too much insulin – low blood sugar leading to other issues) we both need to keep a sharp eye on the amount of sugars and carbs we consume.

If you have medical conditions, always consult your primary or specality physician before making changes in your diet. Honey is said to have about 20% more calories (approximately 22 per teaspoon – “white” sugar is estimated at 17 – since you will use less Honey in most cases, it is probably about even.)

It has been our experience that high fructose corn syrup is at best a problem and at worst a HUGE problem. Lots is being written about many of the artifical sweeteners, and setting health issues aside, I just can’t stand the aftertaste. Perhaps needless to say, I spend a LOT of time reading labels.

According to the information from NIH (National Institute of Health) at http://www.ncbi.nlm.nih.gov/pubmed/19817641
Honey might be a better choice for the type II diabetic. So long as care is taken to use the same degree and care for it as a diabetic would for Cane Sugar.

Our doctors have always told us that if we find something is the factor causing trouble – then the smart money avoids that ingredient.

Thanks to learning basic skills, a willingness to prepare experiment or two, often superior dishes are easier to make acceptable,
What I have not yet completely worked out is the cost comparison. And, a source for “crystallized” honey (or how to do that myself) so I can do more experimenting

I am hoping life long family friend Richard Focht of Hummingbird Ranch and my other beekeeper friends will be able to help me out with the sourcing or, I will have to “make the rounds” of local beekeepers and see who has what – starting at my favorite local farm stand. Then it will on to Maple Syrup – one of the few candy flavors I have difficulty resisting.

Do you use Honey in your regular diet? Any recipes to share?

under the DAMN I WISH I WROTE THAT
No matter what your fiber art “compulsion” her advice translates well to the all.

Deb Shipp of DMK has shared some excellent thoughts on how to select a mentor for Kumihimo and Braiding in her blog at dmkartisanjewelry.blogspot.com

She shared much of this in a conversation in our FB group Beaded Braids Kumihimo & More but as every one knows, info can fast disappear – so you might want visiting and bookmarking the post. I did

This is NOT a commercial but it might sound like one.
More like a rant and ramble

And, I suspect I am about to annoy more than a few of those packaging kits for Beaded Braids – but since I do not buy kits, only “hear from my customers” and members of our facebook group about their misadventures – this really is not directed at individual or group of kit makers.

The most commonly used stringing material used for beaded braids is SuperLon (SLon). and you can read more about than you probably really want to know at:
The BeadSmith SuperLon (SLon) Cords and Threads
Happy Endings come from Better Beginnings and Good Better Beginnings start with Proper Planning
– enough with the alliteration

The most commonly given advice is to cut your cords 3 times longer than you want the finished braid.
And, that often works FOR ONE OF THE THOUSANDS OF BRAIDS that actually are Japanese and therefore considered Kumihimo.

If you are making the “round hard spiral” Japanese name Kongo Gumi (or Kongoh Gumi) then yes 3x might work. But if you value your time please consider….

One of the victims to paraphrase a friend of the
“Learn It On Monday,
Make a Tutorial On Tuesday
Teach It On Wednesday
Pack a “Kit” with the bare minimum on Thursday
is also the cause of the most grief to new braiders.

Running out of thread before your braid is done and then facing the choice of “taking it out” or going thru the agony of adding – something not always possible.

Remember this happens because Braiding is a FIBER ART and far too often otherwise competent Beadworkers do not understand the differences that really do matter.

Primary among the issues is takeup – this is the amount of thread that is used in each step used to form a woven or braided structure.

Takeup is affected by lots of factors, mostly human and unless that is considered in planning – all too often leads to the running out of cord.

CORD IS CHEAP – Seriously -SLon, at $2.90 per spool is $.083 per yard, So added cost is 67 cents –

What about the cost of shipping you say?

Using our sales records which shows the “SLon Only” order is rarely under 6 spools, that means you could make each cord about a yard longer for a whopping 88 cents.

Hate the idea of waste, well consider “thinking” about making those cords even longer and making matching earring “dangles”, or if you sell your work, a small sample that will the same braid in different beads or colors – or just pat yourself on the back because you now have 30 minutes or more to do something else that makes you happy.

“But I sell my work and have to keep my costs in line”
add the $1 to the price and pat yourself on the back because instead of wasting time unbraiding or otherwise fussing to make it work – because if you can’t see the value of your time, I can’t help you.

Tough Love Commentary – One can often learn more from the misadventures of another than you might think

Professional Crafter or Just love Braiding –

Isn’t your time and enjoyment worth more than maybe wasting $1 (retail)?

Now you know what I think, I’d love to hear your side.