Sun, moon and stars
Wednesday, July 11, 2012 at 01:22AM
Joyatri in Crafts, Jewelry, London, Sewing, Travel, Vegan, color, moon, stars, sun, thifting

Do you find yourself drawn to the same motifs over and over?

I have always had a thing for sun, moon and star motifs (as witnessed here and here).

At a little antique show A. and I stumbled upon in Wanstead a couple weeks ago, I found an enamel moon brooch. When I unpacked it after returning to the States, and put it with the rest of my jewelry, I noticed that I had a number of other pieces of the sun, moon and star variety.

Top row, left to right: silver band with star cut-outs, purchased in the 1970s or 80s; enamel sun face brooch, found on the side walk here in Cambridge; metal moon face pendant, purchased in the 1970s; silver moon face pendant with amethyst and pearl beads, purchased in 1980 in Providence, Rhode Island. Bottom row: my new enamel crescent moon brooch, purchased in the U.K.; cut metal and enamel earrings from Turkey, purchased at a street fair in Washington, D.C. a couple years ago; Victorian crescent moon and star brooch set, have owned forever.

I purchased the cloth with the stars and stripes at a thrift store and use it to cover my turntable. Only later did I realize that it is the state flag of Arizona. I just like the design.

I noticed that I store things in boxes with stars on them, too.

Bottom to top: 1930s fabric covered box purchased at the antique fair at Alexandra Palace, London in the 1990s; a Christmas box pulled out of my neighbor’s trash a few years ago; and a 1950s box that contained a powder compact. I had some moon and star fabric that I used to make a tea cosy.

Nothing special about it, but it works well, and looks good with my recent thrift store find of brightly colored mugs. My favorite color combination is red, gold and purple—so that’s 3 out of the 4 mugs!

Linking to Ta-dah! Tuesday for the moon brooch and mugs finds and the made-by-me tea cosy. I’ll also throw in tonight’s dinner.

Brown rice with caramelized vegetables and ginger. The recipe calls for orzo, but I didn’t have any, so I substituted brown rice. The ginger and garlic give it a real kick. I’ve made this recipe several times and can safely say that you do not need to segregate the vegetables as you cook them; you can allow them to mingle in the pan. More inexpensive varieties of mushrooms work instead of shitake, too.

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