Fresh Pasta With Prosciutto and Peas

From New York Times.

TOTAL TIME

15 minutes

INGREDIENTS

• 1 cup crème fraîche
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• Salt and pepper
• Freshly grated nutmeg
• 1 1/2 cups shelled peas, or snow peas
• Fresh egg noodles (see recipe)
• 4 slices prosciutto (about 2 ounces), cut into 1/4-inch ribbons
• 1 tablespoon finely cut chives
• Grated Parmesan cheese, for serving

PREPARATION

1.

Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.

2.

Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.

3.

Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.

4.

Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.

YIELD

4 servings

• By DAVID TANIS

Basic Dough for Fresh Egg Noodles

TOTAL TIME: 20 minutes, plus 1 hour resting

INGREDIENTS

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 large eggs plus 2 egg yolks, beaten
• Semolina or rice flour, for dusting

PREPARATION

1.

Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.

2.

Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).

3.

Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.

YIELD

4 servings

• By DAVID TANIS, March 6, 2013

Leek Quiche

By MARTHA ROSE SHULMAN

I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.

3 large leeks, about 1 1/2 to 1 3/4 pounds, white and light green part only

2 tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter

Salt to taste

1 garlic clove, minced (optional)

2 egg yolks

1 whole egg

1 Mediterranean pie crust or whole wheat yeasted olive oil crust

Freshly ground pepper to taste

3/4 cup milk (2% or regular)

3 ounces Gruyère, grated (3/4 cup tightly packed)

1. Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.

2. Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.

3. Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.

4. Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.

5. Remove from the oven and allow to sit for at least 15 minutes before serving.

Yield: Serves 6

Advance preparation: The crust will keep for a few days in the refrigerator and freezes well. The finished quiche will keep for two or three days. Warm in a low oven or serve at room temperature.

Nutritional information per serving (based on whole wheat yeasted olive oil pastry): 291 calories; 17 grams fat; 5 grams saturated fat; 2 grams polyunsaturated fat; 9 grams monounsaturated fat; 126 milligrams cholesterol; 2 grams dietary fiber; 240 milligrams sodium; 11 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Chicken Curry

I might try this recipe for D's lunch.

• 4 pounds Chicken - Thigh and Legs, cut into serving sizes
• 1 tablespoon Curry Powder
• 1 cup Red and Green Bell Peppers, cut in thick strips
• 2 cans Coconut Milk
• 3 medium Potatoes, cubed
• 4 cloves Garlic, minced
• 1 medium Onions, chopped
• 2 tablespoons Fish Sauce or Patis
• 1/2 teaspoon Pepper
• 2 tablespoons Cooking Oil, for sauteing

PREPARATION TIME : 10 minutes

COOKING TIME : 30 minutes

1 In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continously.

2 Add the curry powder and fish sauce. Cook for a minute before stirring in the coconut milk.

3 Bring to a boil, then turn the heat down to simmer for 10 minutes.

4 Add the potatoes and bell peppers and simmer for another 15 minutes or until the potatoes are tender. Season with ground pepper.

5 Serve with rice.

(Learn more about COOKING RICE, THE FILIPINO WAY.)

BENG'S TIPS

• If you want to add chicken breast with the thighs and legs, remember that breasts cook faster that thighs and legs and can be rubbery and bland when overcooked. So add it together with the potatoes on Step 4 for less cooking time.
• When buying coconut milk for cooking a savory dish, look for one with 0(zero) sugar content on its Nutrition label. You don't want a hint of sweetness for this dish.
• I like my chicken curry Filipino style differently, I like it real creamy, with the coconut milk rendering fat so I cook it a little longer. I take out the chicken and potatoes and reduce the sauce further until the sauce is real thick and rendering fat... but then, that's just my personal preference.

Red Wine Pinto Beans with Smoky Bacon

From New York Times by Melissa Clark

TOTAL TIME

1 hour 45 minutes, plus overnight soaking

• 1/2 pound smoky bacon, diced
• 1 large onion, peeled and diced
• 2 celery stalks, diced
• 2 medium carrots, peeled and diced
• 4 garlic cloves, minced
• 2 large sprigs rosemary
• 1 pound dried pinto beans, soaked overnight
• 1 tablespoon coarse kosher salt, more to taste
• 2 cups dry red wine
• Extra-virgin olive oil, for serving (optional)
• Coarsely grated Parmesan, for serving (optional)
• Coarsely ground black pepper or red pepper flakes, for serving (optional)

PREPARATION

1.

In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.

2.

Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.

3.

Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.

4.

Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.

YIELD

8 to 10 servings

• Originally published with Red Wine Pinto Beans with Smoky Bacon
• February 20, 2013
• It started with a question from a friend.

  “What budget-conscious, vegetarian dinner party dish can you think of that’s as impressive as beef Bourgignon, can be made entirely in advance, doesn’t involve tofu and will be satisfying enough for meat eaters?”

  After much discussion, the answer we came up with was: a big pot of beans stewed with red wine.

  The rationale went like this: beans can be made ahead and get better after sitting a few days. The red wine, cooked down to syrup, adds intensity, complexity and that certain company-worthy fanciness to the whole thing. And even if you splurge on heirloom beans, it’s still going to be less expensive than beef.

  The idea stuck with me for weeks before I decided to try it. To get the most intense flavor out of the red wine, I used a classic beef-stew trick taught to me by the chef Daniel Boulud when I was working on one of his cookbooks.

  Instead of adding a bottle of red wine directly to the pot along with the meat, Mr. Boulud would simmer the wine down first in a little saucepan on the stove until it condensed. Then he would use the concentrated wine to braise the meat. This resulted in a richer, more intense sauce.

  I fiddled with the method a bit to translate it to the bean pot. Instead of taking 30 minutes to reduce the wine before cooking the beans, which would then need at least another hour to soften, I simmered beans and wine at the same time next to each other on the stove. One the beans were soft and the wine reduced, I combined them and continued to simmer for a few more minutes to bring the flavors together and allow the sauce to thicken. Then I served it all over polenta, though egg noodles or rice would have been nice, too.

  The next time I craved the red wine beans, I completely ignored their vegetarian origin and added bacon to the mix. I liked it even better.

  Since then I’ve made the dish several times, with smoky bacon, not-so-smoky bacon, with white wine instead of red, and once without any wine at all (just leave it out). I’ve also added extra water and thinned it down into a hearty soup. All of the variations work well, which goes to show what an adaptable recipe this is. So take it and have your way with it. Whether you’re vegetarian, meat eater, soup slurper, wine lover or none of the above, the only thing you need is a fondness for beans. That part is nonnegotiable.

  
  

Coconut Black Rice Pudding

I still have some glutinous rice in the pantry and this recipe from Kitchn would be perfect for it.

Makes 4-6 servings

2 - 2 1/2 cups water
1 cup Thai black rice
1 cup light coconut milk
1/4 cup unsweetened coconut flakes
3 tablespoons brown sugar
1/2 teaspoon salt

In a medium saucepan, mix 2 cups water, rice and coconut milk, and bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 45 minutes or until rice is tender, stirring occasionally. During the last 10 minutes of cooking, make sure to keep a close eye, adding extra water, 1/4 cup at a time, if the rice gets too dry.

Meanwhile, toast the coconut. Preheat the oven to 350°F. Place the coconut on a baking sheet and bake for 5 minutes or until golden-brown, stirring once during baking.

When the rice is tender, add the sugar and salt. Simmer for a couple more minutes, or until pudding is desired texture. (Add a little more water for a looser pudding; let cook several more minutes for a drier pudding.) Taste and adjust seasoning. Spoon into individual bowls, top with toasted coconut flakes, and serve.

Additional Notes
• When making this pudding for breakfast, I only use 2 tablespoons of sugar for a less sweet version.

• For a richer pudding, use full-fat coconut milk. Reserve the coconut cream — the thick layer that rises to the top of the can — and use a little to top each serving before adding the toasted coconut flakes.

• You can reduce the cooking time by soaking the rice overnight before cooking. In a medium bowl, cover the rice with cold water and let sit in the refrigerator overnight. Drain and proceed with the recipe, reducing the water to 1-1 1/2 cups and the cooking time to 30 minutes before adding the sugar and salt.

Crisp Bacon

Here's a simple technique from Cook's Illustrated for making bacon that's crisp and tender instead of dry and crumbly: Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat. When the water reaches a boil, lower the heat to medium. Once all of the water has simmered away, turn down the heat to medium-low and continue cooking until the bacon is crisp and well browned. The meat plumps up as it is cooked instead of shriveling, leaving the bacon pleasantly crisp, not tough or brittle.

The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender. By the time the water reaches its boiling point (212 degrees), the bacon fat is almost completely rendered, so you're much less likely to burn the meat while waiting for the fat to cook off.

No-Cream Pasta Primavera

1 (12 ounce) package penne pasta
1 yellow squash, chopped
1 zucchini, chopped
1/2 red bell pepper, julienned (pricey! use green pepper or leave out! - or splurge)
1 tomato, chopped
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
1/4 cup olive oil, divided (can use a little bit less)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon lemon juice
1 tablespoon Italian seasoning
1 tablespoon butter
1/4 large yellow onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons lemon zest
1-1 1/2 tablespoons dried basil (originally called for fresh, but dried is cheap!)
1-1 1/2 tablespoons dried parsley (same as above - use fresh if you want to splurge!)
3 tablespoons balsamic vinegar
1/2 cup grated parmesan cheese

directions

1. preheat oven to 450 degrees F (230 degrees C). line a baking sheet with aluminum foil.

2. bring a large pot of lightly salted water to a boil. add penne pasta and cook for 10 to 12 minutes or until al dente; drain.

3. in a bowl, toss squash, zucchini, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.

4. heat remaining olive oil and butter in a large skillet. stir in the onion and garlic, and cook until tender. mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. gently toss and cook until heated through. remove from heat and transfer to a large bowl. toss with roasted vegetables and sprinkle with cheese to serve.

about 6 servings

Chicken Enchiladas

I made this recipe from Skinny Taste using Gardein Ground Crumble.

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts 
Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g  

Ingredients:

For the sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

For the chicken: 

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

• 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 1/2 cup chopped scallions or cilantro for topping

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce...  

Then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Scrambled Eggs with Avocado

From Kitchn.

Yes, Adding Avocado to Scrambled Eggs Is a Very Good Idea

I love avocado with eggs. I add slices on top of fried eggs on toast, and inside egg sandwiches. But I had never tried adding avocado to scrambled eggs — until last week. Why not? I have no idea — these two things were meant to go together.

I will be the first to admit that chunks of avocado in scrambled eggs looks a little odd. There's a greenish cast to the whole dish (Green Eggs and Ham, anyone?). But ignore that. The soft, creamy eggs coat the bites of even creamier avocado for one big mess of savory creaminess. It's utterly delicious.

It's also extra-simple to make. Just scramble some eggs until they are barely set, and still soft. (See how to make creamy, luscious scrambled eggs.) Dice an avocado and stir it in, gently, cooking until it is just warmed through. Pile on toast and eat immediately!

Do you ever add avocado to scrambled eggs? I'm already plotting a signature breakfast burrito with avocado in scrambled eggs, perhaps with a little cilantro and queso fresco tossed. in.

Related: How To Make Creamy, Luscious Scrambled Eggs

Egg Salad with Avocado

From Kitchn.

Better Egg Salad: Add an Avocado, Use Less Mayonnaise

Did any of your parents try to dye eggs green when you were little as a nod toGreen Eggs and Ham? The results were always gross. These green eggs, however, we'll take any day—a simple egg salad with mashed avocado mixed in. Turns out it's healthier than the original, too. You use half the mayonnaise.

Avocados don't exactly lower the calorie content, but they add a boost of good fat, plus great flavor, unbeatable creaminess, and a lovely green color that perks up your average lunch.

We first saw this tip on Pioneer Woman (she makes her egg salad in a food processor- smart if you're doing a huge batch) and couldn't believe we hadn't thought of it before. The first time we tried it, we added the avocado in after we'd already mashed our eggs up with mayonnaise. The avocado was so creamy that the whole thing was almost too soft and fluid. The second time, we cut back on the mayonnaise by half and got a perfect consistency.

You'll need to add a bit more salt to bring out the flavor of the avocado. We used one medium avocado for eight hard-boiled eggs (and, in case you're wondering, it didn't turn brown the next day). This is our new favorite sandwich, hands down.

Anyone else adding avocados to their egg salad?

Baked Avocado with Egg

From Lifehacker.

Avocados are amazing things—they're delicious on their own, but they also have a lot of healthy fats, dietary fibers, and vitamins, and despite their high caloric value, they're remarkably easy to prepare. If you have an avocado that's too firm to use for something else, or you're just in the mood for something new and healthy for breakfast, slice it in half, remove the pit, and carve out a little space in the center. Crack an egg where the pit was, and bake. In a few minutes, you'll have a delicious, protein and vitamin-packed breakfast treat that's rich enough to keep you going all morning.

The recipe itself is pretty simple, and comes to us thanks to reddit user fungz0r:

• preheat oven to 425, have cast iron pan in there
• Slice avocado in half, take out pit
• take pan out, put avocado half on, crack egg in
• put whatever you want on top
• place in oven and cook till your eggs [are done how you] desire

Avocados are used in all sorts of breakfast dishes, but this is a great example of using the avocado as a breakfast dish, and pretty tasty one at that.

Healthier Zucchini & Carrot Stuffed Fritters

From Kitchn.


Makes about 16 fritters

1 large zucchini
8 medium carrots
1 bunch green onions
3 cloves of garlic
1/2 bunch fresh parsley
1 recipe of regular pancake batter, such as this one: The Best Pancakes Ever

To start, peel zucchini and carrots. Grate the zucchini and the carrots using the large holes on a box grater. Dice the onions, garlic, and parsley. Set aside.

Make one recipe of your favorite homemade or store-bought pancake mix. Make recipe as called for using 1/4 cup less liquid. The zucchini will add a great deal of liquid to the mix, don't worry.

Pre-heat a skillet to medium-high and brush it gently with olive oil. Stir together the prepared vegetables and pancake mix. Use a 1/3 measuring cup to scoop the batter onto the heated skillet. Cook 2-3 minutes and flip.

Cook an additional 2 minutes and remove from heat. Sprinkle liberally with salt and allow the fritters to cool slightly before serving. Serve with butter, sour cream, or even a nice bacon jam if you have it! Enjoy!

Simple Crochet Spiral Necklace

Simple necklace

This is a quick crochet pattern for a spiral necklace crocheted in Bernat organic cotton which is a worsted 10 ply (9 wpi). I used a 4.5 mm or U.S. 7 hook. The soft cotton makes for a light and soft accessory.

Start by loosely chaining 69 stitches. Single crochet in the 4th chain from hook. This will be the loop for your button closure. Then, make 3 single crochets in each of the remaining single crochets to end of chain. This creates the spiral!

Sew on a pretty button for the loop closure. As you can see, I used a wool needle and my cotton yarn to wrap the loop to make it more substantial. But, you may choose to leave it as crocheted.

Crochet Rose

I crocheted these roses from a pattern featured on The Dark Knit  It was very easy to follow even though I have never crocheted from a pattern before. I found out what the abbreviations in the pattern meant. I then found tutorials on how the stitches were formed. It all made sense eventually and it was easy.

This is the pattern:

Leaving a 10" length for sewing, chain 57.

White Flower Necklace

White Flower Necklace link


A very dainty necklace made by three chains with leaves and a white flower, that closes by a crochet ring behind the flower through which pass the strands.
It was quite hard to explain it, but I hope you'll understand this pattern.
For any problem just contact me, and I'll be happy to help!
Here it is:

Materials:4.00mm hook
Cream White Cotton yarn (worsted weight) for the flower
Green Cotton yarn (worsted weight) for the stems and ring


The Necklace:

Crochet Ring:
Wind the yarn 5 times around the left hand's forefinger and the middle finger.
Insert the hook under the 5 strands in the direction of the palm, yarn over hook and fasten the strands with a simple crochet stitch.
Work 24 sc in the ring made by the 5 strands.
Sl st to first sc to close ring.
Don't cut the yarn.

Three Stems with Leaves:
1st Stem: Chain 115.
Leaf: Sc in second chain from hook, 1hdc, 1dc, 1 hdc, 1sc. Turn and work 1sc, 1hdc, 1dc, 1hdc, 1sc in the opposite side of the just worked stitches. Sl st to first sc to close the leaf. Cut yarn and weave in end.
2nd Stem: Attach yarn on the sc of the ring that is next to the first stem chain. Chain 105.
Work as for the first leaf.
3rd Stem: Attach yarn on the sc of the ring that is next to the second stem chain. Chain 125.
Work as for the first leaf.

The Flower:
Bottom Layer:
Chain 3, sl st to make ring.
Chain 3 and work 11 dc in ring. Sl st to third chain of beginning ch3. (12dc)
*4dc in next dc, sc in next dc*. Repeat from * but ending with a sl st on last dc to close round.
Cut yarn and weave in end.
Top layer:
Chain 4, sl st to make ring.
*Chain 3 and sc in ring*, repeat from* four times more. Sl st to close round. (You'll have 5 petals)
Work in each chain loop of previous round: 1sc, 3dc, 1sc.
Cut yarn and weave in end.
Sew the two flower leyers together, the top layer on the bottom one, and sew a nice button on the center.

Finishing:
Sew the flower between the ring and the three stems chains, leaving a space in the ring through which you'll pass the three strands to fasten you necklace around your neck!

Crocheted Necklace

Link

Well, this is quite different from the "Easiest Crochet Necklace" I've shown in the other post, and I've tried to write down an outline of this one's pattern.
For any question just contact me.. I know that probably this is not so clear!
Anyway, here it is:

Materials:
Less than one ball of any colour cotton yarn (worsted weight)
4.00mm hook

Necklace:
Ch77, sc in second ch from hook and in the next 3chs.
Ch76, sc in the 4th ch at the beg of previous ch loop, and in next 3chs, ch1, turn.
Sc in first sc and in next 3 sc, ch80, sc in the 4 sc at the beg of previous row, ch1, turn.
Sc in first sc and in next 3 sc, ch84, sc in the 4 sc at the beg of previous row, ch3 and sl st on the other side of the same closure piece to make a button hole.
Sew a button on the opposite closure piece of the button hole.
Make a flower of any kind (mines are just improvised!) to embellish the necklace, and sew it on the four chains strands.