Jewelry Making: It's Part of History

Check out this short video that illustrates Dobrila's jewelry making skill.

For more information about Dobrila and her custom jewelry and jewelry making classes, find her on Facebook and follow her on Twitter.

South Loop Connection: Meet Jewelry Maker and South Loop Resident, Dobril...

South Loop Connection: Meet Jewelry Maker and South Loop Resident, Dobril...: "Dobrila Pintar
Dreaming in the South Loop Twenty-one years ago, Dobrila Pintar came to the United States from Croatia, formerly part ..."

My latest creation was the CANDLE STICK!

This candle stick is 100% hand made. It took me 3 months to make this piece, and I love every part! The beads are hand made with LAMPWORK technique.

Spring Time!

Spring Time is here!!!!

There is nothing better than waking up in the morning, looking out the window, and seeing the natural beauty take place when the sunshine wakes this earth up. Of course, having a latte in bed isn't that shabby either.

Our Spring Collection is inspired by nature's gift of color, sun, and awakening. The latest collection of bracelets can be seen on our website: www.elevenelevenjewelry.com.

Let us know what you think!

xoxo,

11:11 Jewelry

It's late and crocodile is going to sleep

My project crocodile is slowly coming to the end. Cold work is the next. I will let you know.

Tasty or Gross??

Does this sound tasty? or gross??

VEGETARIANS!!! "Mushroom, Spinach, and Scallion Tart

Today I wanted to share with you a delicious vegetarian recipe I found in the WHOLE LIVING magazine. It is a very light, healthy dinner choice and very easy to make. (serves 8)

You will need the following ingredients:

- 1 lb mushrooms (button or shiitake) trimmed and sliced

- 5 Tbsp extra-virgin olive oil

- 1 tsp kosher salt

- 12 scallions, wash, cut into 2 inch pieces

- 4 cups flat-leaf spinach, wash and dry

- 10 sheets of phyllo dough (14 x 9 inches each)

- 6 oz fresh goat cheese

- 3 large eggs

- 1/3 cup milk

- 3 Tbsp chopped dill and cilantro

Directions

1. Preheat oven to 425 degrees.
2. On a baking sheet, toss mushrooms with 2 tablespoons oil and 3/4 teaspoon salt. Roast for 10 minutes. Toss in the scallions and roast for 15 minutes more. Push mushrooms and scallions to one side and place spinach on empty side, roast until wilted, about 3 minutes. Let cool briefly, then squeeze spinach dry.
3. Brush an 11-by-7-inch rectangular tart pan with a removable bottom (or a 10-inch round pan) lightly with some of the remaining oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with olive oil. Fit into tart pan, leaving a 1-inch overhang. Brush a second sheet with oil and fit into pan. Repeat with remaining sheets, creating a crust that is at least five layers thick over the bottom of the pan. Fold edges at top.
4. Crumple a double layer of aluminum foil into a rectangle the size of the bottom of the tart and fit into crust to weight down center. Place on a baking sheet and bake until edges are golden and begin to set, about 7 minutes. Remove foil and bake until golden all over, about 3 minutes more. (Remove from oven, leaving baking sheet. Tent edges with foil if browning too quick.)
5. Reduce oven to 375 degrees. In a blender, puree the goat cheese, eggs, milk, and remaining 1/4 teaspoon salt until smooth. Add herbs and pulse to combine. Spread vegetables over crust and pour custard over top.
6. Place tart back on baking sheet in oven and bake until custard is set, 20 to 23 minutes. Pull tart from oven and let cool 10 minutes on wire rack. Remove sides of pan and cool at least 10 minutes more, until ready to serve. If not serving right away, slide off of bottom and onto wire rack.

Read more at Wholeliving.com: Mushroom, Spinach, and Scallion Tart

ENJOY!!!!!!!

xoxo,

11:11 Jewelry