Ahh sweet Germany. Thank for for so many things...quality glass jewels and cabochons and German chocolate desserts. My night was full of both. Seth has been feeling queasy most of today and I had to make something for dinner that was not overly flavorful or zesty so I put on my chef hat, tied on my apron and cracked open a box of Kraft mac & cheese. I made German chocolate cupcakes for dessert. Seth not being a fan of coconut or nuts for that matter only ate one. But back to the important things.
As a jewelry designer, there is one thing that disgusts me above all others; junk glass. Whether it's poorly beveled edges, cracked, has bubbles, etc. I can't stand working with that crap. You can tell when something is good German or Czechoslovakian glass. If it's from either; you know it's the good stuff.
As a jewelry designer, there is one thing that disgusts me above all others; junk glass. Whether it's poorly beveled edges, cracked, has bubbles, etc. I can't stand working with that crap. You can tell when something is good German or Czechoslovakian glass. If it's from either; you know it's the good stuff.
Just like when you're making a good recipe, your jewelry is going to be as good as the ingredients you use and the technique you have acquired. You can take simple ingredients and give some to a seasoned chef (pun intended) and some to an amateur and that chef is going to whip up something that makes your mouth water. But if you give them bad eggs or sour milk it's not going to taste so good...same goes with the supplies you choose to use in your jewelry.
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