Denise Solay Recycles Old, Aluminum Pots into Beautiful Eyewear Jewelry
We asked Denise Solay if she had any of her Eyeglass Jewelry made with recycled materials. Not only was that a resounding yes, she also provided us with a delicious recipe- for Chicken the Portuguese Way (from Mozambique.
Here is her story:
‘When I bought these beads many years ago from Sisoko, a delightful bead trader from Mali, I wasn’t sure just how I would use them. They were a bit primitive, but with a very interesting texture. Sisoko told me that he thought they were from Mozambique (although they could be from anywhere in Africa) and were vintage aluminum beads (1930’s/40’s), made from melted down old pots.
So when the world finally began to better understand recycling, I remembered these old beads that I had stashed away. I don’t have very many… only enough for a few, unique and exciting pieces of Eyewear Jewelry… and I haven’t been able to track them down (yet) from any of the African traders I know. I guess they’re really pieces of history.
I’ve combined these beautiful Vintage Aluminum Beads with Faceted Green Quartz, Vintage Nepalese Beads, Pearlized Kabibi Shell and Sterling Silver to create a wonderful addition to my CERCLE DU SOLAY Collection. EG8O3 – PRINCESA VERDE $450 Retail www.solayeyes.com
Cercle du Solay are beautiful necklaces that just happen to have a place you can hang your glasses from. A collection of fashionable necklaces that have been designed to accommodate a pair of reading glasses without telegraphing their intended use.
No one will ever guess that this chic necklace has been specially designed to hold a pair of glasses. This is real jewelry. Not a symbol of failing eyesight.
Before you recycle your pots, I’m including one of my favorite recipes from Mozambique, for Chicken The Portuguese Way. This recycles chicken, tomatoes, onions and spices into a fabulous, easy to prepare, great for parties and great for left-over’s dish.
DENISE SOLAY’S FRANGO A PORTUGUESA Chicken the Portuguese Way (from Mozambique)
Serves 8
This page in my recipe file is the most stained and crumpled from constant use. This is an easy dish to serve guests and it’s so simple to make. I like to serve it with little side dishes of chopped peanuts, currents, harissa (a Moroccan hot sauce) and mango chutney for guests to add as they choose. I’ve sometimes been known to add more onions then called for. A lot more onions. You can never have too many onions. (Except maybe in Rice Pudding, but don’t hold me to that… I’ve never tried it with crisp, fried onions on top.)
Ingredients
- 24 skinless & boneless chicken thighs, seasoned with salt and pepper
- 4 to 6 oz. butter
- 4 cups onions, chopped
- 2 clove garlic, minced
- 2 cups canned whole tomatoes, broken up by hand
- 1/4 cup sherry
- 1 tbs. salt
- 1 tsp. crushed red pepper.
Instructions
- In an electric skillet (or large sauté pan):
- Brown chicken, in butter, on all sides.
- Remove pieces of chicken as they brown.
- Add the onion, and garlic, and cook until onions soften.
- Blend in flour.
- Add the tomato mixture and browned chicken
- Simmer covered for 45 minutes.
Serve over rice or couscous (in Portugal mashed potatoes take the place of rice).
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