Skip to main content

Sweetheart Beaded Choker



This is my own version of the Sweetheart Beaded Choker by Oombawka Design. I fell in love with this the first time I saw it a couple of months ago. I was able to post this photo in Instagram and Facebook but failed to write about it despite several attempts. While I was doing this, I've been wondering why it was so named. "Sweetheart," intrigued, I read the post a number of times to get an idea as to the story behind it. I gave the photos a scrutiny. Do the beads have anything to do with the name? Hmmm, I don't think so!

How about the stitches --- the special stitch. Oh, yes, could it be the shell stitch? Two hdc, ch 2, two hdc. Oh, well, I rest my case to Rhondda to reveal the making of her Sweetheart Beaded Choker. Rhondda is the person behind Oombawka Design. 

I liked working on this pattern. It was very easy to follow. Doing the shell stitches was so addicting, I had no difficulty memorizing the steps as I went along. I was able to finish the choker in a few minutes. 

By the way, I already made a second choker, as requested by a friend, using the same pattern but with some modifications. Not only that. I also discovered another of her bracelet patterns. Now, I couldn't wait to make another post! 

Thank you, Oombawka Designs, for sharing your creation! I'm wearing this with our office uniform.

Comments

Post a Comment

Thank you for dropping by and leaving a comment. Would love to see you back.

Most popular posts

Pesto Spanish Sardines Pasta: A Remake

There's a saying that goes, "One is enough, two is too much..." Uh uhhh, not for this!!! I'm referring to the Spanish Sardines Pasta which was my welcome post this year. My daughter, Ayana Grace, bought a bottle of pesto from the grocery store last month (she usually does...we seldom run out of pesto sauce in our cupboard) and I just wasn't able to resist making another try of the Pesto Spanish Sardines Pasta so here it is... Ingredients: 2 tbsps reserved oil from bottled sardines 2 tbsps olive oil 1 tbsp minced garlic 1/4 cup diced tomato 1 cup flaked Spanish sardines 1/3 cup Pesto sauce 1/4 cup pitted black olives 1/4 cup button mushrooms 1/2 kilo pasta noodles, cooked according to package instructions salt and pepper to taste Whole pieces of Spanish sardines (1 piece as topping per serving) Parsley for garnish   Steps: In a large saute pan, heat oil from sardines. Add olive oil as needed. Saute garlic until fragrant. Add diced

Ensaladang Mustasa

It's back to work today, after five days of rest, something I've been looking forward to. As if the  long Christmas holiday vacation was not enough :) Well, days just seem to fly so fast! Thanks to the additional non-working holidays brought about by the Pope's visit to my country, the Philippines. I had time to relax, stay at home, bond with family and yes, sort picture files in my computer. In between social networking, of course, I cooked for my family. With my husband home, there has to be fish and vegetables on the dining table. There was a bunch of mustasa (mustard) leaves left in the vegetable bin. What could be a better and perfect partner to fried fish than Ensaladang Mustasa (Mustard Salad)? Very simple and easy, here's how I did it. Ingredients: 1 bunch of mustasa leaves Rock salt 2 medium-sized tomatoes, sliced 1 small onion, sliced thinly 3 tbsps vinegar Iodized salt, ground pepper and sugar to taste Steps: 1. Cut mus

Ensaladang Alugbati (Malabar Spinach Salad)

This post appeared in my Facebook memories today. I'm glad it did! I featured this salad in my FB page a year ago.  Alugbati  (Malabar Spinach)  Salad (Ensaladang Alugbati). This came up when I received for the first time this bouquet of alugbati from Erik, my officemate. He shares with us fruits and veggies fresh from his garden.