Social Media Updates

Ok, I’ve been trying to be more active on social media as of late, so I figured I should update everyone here!

Instagram
username: @thegemstoneproject
I have tried to cultivate a fun Instagram feed and carefully decide what to post every day. I typically try to post 3-5 times every day. I will often alternate between bright colors and more subdued black and white images (or black and white items) because I feel like the colors stand out more if they have black and white to temper the bright color of the images. I post a LOT of macro images. Instagram is probably my social media platform of choice. I love taking photos.

Facebook
Want to know when I update my blog? Or when I want to give a quick update, but don’t have time to do a full blog post? Facebook is that place. I also respond to messages, and I try to keep people up to date on all of my goings on. I usually post every one or two weeks.

Pinterest
I don’t think I’ve shared my Pinterest boards before. Well, if you want to take a look, I am here to share them! I have a multitude of different boards for jewelry, and it should surprise no one (seriously, no one!) that they are organized by the color of the jewelry on the board. Blue, pink, teal, red, black & white, gray, etc! My favorite board is the “Multi Colored Bling” board – Some really amazing use of color in fantastic items of jewelry! Note: the “Delicacies” board is a bit tongue in cheek!

Twitter
username: @gemstoneproject
Typically I tweet whatever I’m thinking when I’m thinking it. I’ve also taken to tweeting out my instagram posts as of late. This is going to give you a more candid look at what I do, and I often rant about cooking related things on Twitter (almost always related to Food Network shows!)

Snapchat:
username: gemstoneproject
Want to know what I’m cooking? Or fun stuff I’m doing? I’ve been enjoying snapchat lately, posting snapshots of life, often a bit more candid than what you might see here, on etsy or on instagram. Random bling shots, cooking, food, a bit more life rather than bling.

Etsy
The bulk of what I offer for sale is available here. I try to be more methodical in my sale listings because etsy takes so long to make a listing, it takes away the fun of adding a flair for the dramatic in my writing.  I seem to do more seasonal updates here, and often post items that people have consigned with me.

And just because I always post a picture….

9

Elle signature

Advertisements

Musings, Mise En Place, Pastry

Back when I used to be a pastry chef, I struggled with cake decorating quite a bit. I felt like there was often too much empty space to fill up. I think that it’s one of the reasons I loved creating composed dessert plates so much, I could create the dessert items and they turned into the decoration for the plate, rather than covering the dessert in decorations. I have always struggled with creating something completely from scratch – having a huge blank canvas to fill, rather than having at least a starting point to grow from. You can’t grow a plant without a seed.

IMG_7471

I remember with finding inspiration for a composed dessert, considering flavor profiles, and utilizing the colors that naturally came with those flavors as my starting points, and building from there. The dish that comes to mind is one made with cherry mousse and white peach mousse with a pistachio cake – using a barely there peach, a bright pink-red and the muted pistachio green to bring interest and brightness to the dessert, while also standing out among all of the chocolate/vanilla colors. The dessert in it’s entirety was beautiful, with wonderful colors that are organic to the item itself. Those flavors came from items that had interesting colors to begin with. Perhaps this is why I have such a hard time with filling space just to fill space – if the design element doesn’t make sense, if it doesn’t come from an organic place, why add it? And that is likely why I had (and have) such a hard time with decorating cakes. My own wedding cake had no decorations but chocolate covered strawberries and fresh berries on it.

Much like the beaten to death line from every traditionally trained chef I’ve ever met, “If it’s not edible, it doesn’t belong on the plate.” Period.

And in bringing up my pastry background, I think I’ve finally come to the realization that this is the place where I get my overthinking from. Mise en place is the French phrase that means “everything in it’s place” and it’s the very first thing that every cook is taught – before service, every item you will need for service must be ready. Preparation is absolutely everything in cooking, without preparation, you’d immediately be thrown in the weeds when service starts and you need something you don’t have at the ready.

IMG_5520

So I’ve come to the conclusion that I’m much happier starting out with a smaller canvas to fill, the item of jewelry, typically with a built in starting point, rather than with the huge blank canvas of something such as a wedding cake, or even a birthday cake. It’s much easier to fill the space, to add just a little, and have that small element mean a lot more.

IMG_5570

So along those lines, I have two more ring designs coming up that will be added to The Elle Collection, a true solitaire (no accent stones) named for one of my mentors, as well as a ring that will have some small diamond accented elements, but will be mostly a solitaire as well. I think that these will be added before the end of the year and I’m so excited about them!

IMG_7877

I’ve been a bit all over the place this week, with some family stuff going on, and preparing for Halloween with a little kid and her activities to contend with, so I’ve been a bit overwhelmed with things outside, but also I will be debuting two new bands in November (rather than the end of October, as I had originally planned) because I’d been getting so much interest in one, and I’m just in love with the lines of the other.

IMG_7582

There are less than 8 weeks left until Christmas, and while I will still be selling ready-made items until the week before, custom items are already going to be difficult to complete and have delivered by Christmas, if they aren’t already in the planning stages. I would recommend requesting any stock items from the Elle Collection to be ordered before Thanksgiving to arrive by Christmas, to allow for production time with the holiday rush.

IMG_6655

I also wanted to mention that I do have a coupon on etsy running right now for 20% off orders over $100 running through November 7th (this coming Saturday!) so take advantage of it before it’s gone! The coupon code for that is “BURMESERUBY” (no quotes) and you can visit my Facebook page for the story behind the coupon.

Art of Any Medium

Sometimes you lose your drive and your inspiration. I’ve been so stressed out with everything, moving and selling our house that I’ve just been blah in every aspect of my life, except for sleeping. Yesterday my husband and daughter went to work and gave me some peace and quiet. I told myself that I wouldn’t do any chores and forced myself to try to relax and get with the program. Let me deviate for a bit.

IMG_3171 IMG_3176

About a week ago, I won a print of a beautiful asscher cut diamond painting done by Angie Crabtree. Part of winning that particular contest was that she would name it after me. You can check out “Elle” here: Angie Crabtree

 

Now, I’d been following Angie around instagram for a bit, admiring her diamond painting work. She has recently gotten several inquiries asking if she would do a gemstone photograph, and she replied that she would. But she wanted a straight on high resolution photo to paint from. So I decided today was the day to challenge myself to try to get a straight on photo of a gem that was high resolution and good enough to paint from. Short story, I did not achieve my goal, but did get some nice photos anyway.

IMG_3181

Still feeling rather blah, I sat down on my couch and turned on Netflix. I’ve mentioned before that I was a pastry chef, and I was incredibly serious about it. I went to culinary school with the mindset that I would be a savory chef, and leave that sissy pastry stuff to people who couldn’t hack it in a real kitchen. Then I started baking and pastry classes, and it was all over. I was entranced by the artistry of pastry and the fact that I felt as though I was completely unencumbered by the mediums, after all, I could take flour, sugar and butter and transform it into anything, rather than trying to mold a chicken breast into something else that didn’t make sense. Later, I would learn that that wasn’t exactly the case, but I was already too in love with the art and specific science of pastry. So I flicked through several suggested shows, and I see something called “Chef’s Table”, and figure “Why the hell not?”

IMG_3180

 

I want to thank Massimo Bottura for lifting me out of my funk and reminding me of my passion for the beautiful, for pushing boundaries, and questioning traditions. And making me remember that some of the best creations come from accidents.

IMG_3172

 

I feel better now.