By: Lucy Zimmerman
For me, there is nothing more enjoyable than designing new one-of-a-kind jewelry and creating new cooking recipes. The love for original jewelry comes from my Dad, and my passion for cooking comes from my Mom.
Both jewelry design and cooking usually begin with inspiration. Sometimes I walk into a supermarket, see rows of bright, colorful vegetables, and decide to make a wonderful vegetable stew—mixing vegetables with spices and a little bit of butter.
Jewelry design works the same way. Sometimes I see a stone that takes my breath away and immediately imagine it in a one-of-a-kind ring. Other times, something as simple as a flower inspires me to create a new piece of jewelry.
Whatever inspires you, let your imagination run wild and allow it to take you to places you haven’t been before.
Just to share with you, here is one of my recent designs. I was fascinated by the beauty of this blue tanzanite—with just a hint of purple—when I first saw it at a jewelry show in Las Vegas. I purchased the stone and began sketching, first imagining it as a pendant, and eventually deciding on a ring.
And now, from jewelry to cooking—here is my favorite recipe for Russian Blinis. My Mom taught me how to make these delicious crepes when I was a little girl, and I’m happy to share it with you.
Russian Blinis
Serve with sour cream, jelly, or sugar.
Ingredients
- 1 cup all-purpose flour
- 3 eggs
- 2 cups milk
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons vegetable oil
Directions
- In a large mixing bowl, lightly beat eggs, salt, and sugar. Gradually add one cup of milk and whisk together. Add flour and mix well. Slowly add the remaining cup of milk and stir to combine. Add oil and beat until very smooth. Add more milk if needed to achieve a thin batter.
- Heat a non-oiled griddle or frying pan over medium-high heat. Pour approximately 1/4 cup of batter onto the pan. Tilt the pan in a circular motion so the batter coats the surface evenly.
- Cook for about 1 minute until the bottom is lightly browned. Loosen with a spatula, flip, and cook the other side. Serve hot.