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Bead of the Week

quartz and silver 2This is a beautiful, clear, natural Quartz crystal and silver pendant to use as a necklace or for crystal healing and insights (or both!). Approx. 35 mm long including bale (or approx. 1 1/2") and approx. 15 mm. (a bit over 1/2") wide. Exclusively for our friends and fans, please remember you can use code 14123 for a 20% discount on this or anything else in the shop!


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 One of our moherkimer diamond with goldst popular posts was about the addiction to beading. I have to admit I show some signs of this problem myself, and that’s probably why I loop back to this theme from time to time--and in my case, the fascination is often with gemstones beads and cabs. Today I was thinking about how the earth and how it’s a sort of Library of Congress of the entire earth; every gem on every piece of jewelry was originally forged deep inside our planet, in the wildness of elements, heat, and pressure.

For years, geologists have been trying to figure out the ‘recipes’ in the natural cookbook of gemstones. For example, jade formed in dying oceans, and rubies formed from continental collisions. The earth is covered with tectonic plates, a sort of ‘crust’, of two principal types – oceanic and continental. In some places, ocean plates get pushed underneath continental ones, and get squeezed and ‘cooked’. Under these extreme conditions, the atoms involved are combined into new molecular arrangements that would never otherwise evolve. In other cases, pressures cause mountains to rise, and these forces form crystals that develop into rubies or sapphires.

The metaphors used to describe this process often remind me of cooking and baking. The elements are stirred; they are kneaded and baked, mixed and crumbled. I don’t know if it’s crazy to compare a Herkimer diamond to a finely crafted beignet (mmm, that makes me hungry for one with some chicory coffee from Café Du Monde!), but in my mind, that’s how it is; a creation combining natural elements in a specific way, exposed to heat, embellished by its own specific and unique ingredients, and in both cases, delicious!

If you enjoyed this post, you might also enjoy our post on ‘Emeralds’.


0 # Alene Geed 2013-09-07 14:48
Great blog. And I love the comparison to cooking
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0 # So mclaughlin 2013-09-07 15:03
Thank you, Alene!
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0 # Megan 2013-09-13 15:25
What a beautiful post! I've just rediscovered my love of gems and am inspired to work with them by this article. Being from Louisiana also helps me appreciate the comment on Cafe du Monde. Mmmmmm. Keep writing.
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0 # So mclaughlin 2013-09-13 16:13
Thank youuuu!!!!
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