Uncategorized

Fizzy Bath Salts

I promised about a week ago on Splitcoast Stampers that I would post my favourite bath salts recipe. Sorry I don’t have a photo right now but I am working on some gift packaging so stay tuned.

Ingredients:

1 cup baking soda
3/4 cup citric acid

2 cups salt, this can be any combination you like of: coarse, rock salt, specialty salt like Himilayan or Hawaiian, normal table or Epsom salts. Do NOT use water softener salt! I use half Epsom and half coarse salts.
Scent. I prefer pure essential oils. My favourite combos: lavender and lemon, rose and lavender, lemon/ orange/ grapefruit. I use about 20 drops total.  You can also use synthetic bath grade scents. DO NOT use potpourri or candle making scents or home spray scents. These MUST be for body/ bath products. Small bottles go a long way. They usually recommend on the website or the bottle how much to use, I think I used about 20 drops.
The following are optional.
Colourants: again only use food colouring or soap making colourants. Gel icing colouring apparently works better than liquid food colouring. if you use re-inkers your washcloth, grout and even your may be coloured forever (OK, not your skin)!
Pretty Stuff: dried flower petals or leaves (organic or from your garden with no pesticide, Mike’s has some selection in their soap making area), candy hearts (Lush puts these in their bath bombs, just one or two as a surprise) or even those fake petals you throw at weddings. I would wash and dry them first.

Directions:

1. Add colourants to salt. If you are using liquid or gel colourant, allow salt to dry for several hours before continuing. I usually can’t be bothered so I leave them white. You can deeply colour only some of the salt if you wish, you just add the coloured salt later and it looks pretty. If you add only a very small amount, you can usually get away with mixing right away.

2. Mix scents with salt, cover immediately or you will lose the scents more quickly. I usually put mine in a Ziploc bag for now.

3. In a very dry bowl, mix citric acid and baking soda. Any moisture will start the reaction, even excess humidity in the air can start the reaction at a level that cannot be seen. You will have less fizzy salts as a result so try to do this on a dry day.

4. Mix salt with baking soda and citric acid. Add ‘pretty stuff’ if desired.

5. Seal in air tight containers. Leave for two days before using. I use about 1 cup per bath but most people would use about 1/4 cup.

TIP: All ingredients are readily available at health food or bulk food stores, except the bath grade colourants and scents. You can go to Mike’s or Google soap making supplies to get tons of hits. Choose a place that sells small quantities.

TIP: I don’t recommend buying Epsom salts at the drug store; they are about double the price than if buying bulk.If you are trying to save $, check the prices carefully; some essential oils are quite reasonable, others are VERY expensive, the bottles are so small they are not always labelled.

Enjoy, Rebecca

Uncategorized

SPECIAL ANNOUNCEMENT!

I am on the Twinkle Team! This is a Sketch Challenge by  Jessica’s monkey teaserdaughter, Madelynn. Click here to see her mom’s blog and last week’s  sketch. She is only 8 years old but she is going to produce a sketch every week for all of you to try. I will be preparing mine ahead of time along with 9 other gals to provide inspiration! I have already done mine, here is a sneak peak. Come by on Tuesday for the full card and recipe! Be sure to check her site then too to see all of the Team’s work.

Uncategorized

Dance Box Cards

These are super easy cards; they go in the box posted Thursday. Great for mass production! I used double sided papers so I mixed and matched the patterns, card base colours and ribbon colours, making each card a bit different. There were 8 in total; I am showing my favourites below.dance box card3
RECIPE
Stamps: Damask Monogram-Just Rite
Ink: close to cocoa
Paper: pretty in pink, white, chocolate chip and cocoa CS, retired DSP, cocoa DSP
Accessories: foam dots, chocolate and pretty in pink grosgrain ribbon, glue dots, Nestabilities
All products SU! unless otherwise noted. Enjoy, Rebecca

dance box card monogram

dance box card2
dance box card1

Uncategorized

Dance Card Box

My 7 y.o. son decided he wanted to try dance lessons this fall. He wanted hip-hop but I didn’t think I could stand the attitude! I would have loved for him to try ballroom but I knew he wouldn’t go for that so we compromised on acrobatics; sort of dance and gymnastics combined. He has already been to gymnastics classes so he agreed. His teacher is a lovely bubbly lady who truly loves to teach kids. She deserved a gift to say good bye as we are not continuing next session (Too hard to drag everyone out in the cold and snow. My disability makes me very sensitive to even short amounts of time in the cold.) I had just ordered a Just Rite Stampers Monogram set; thankfully it arrived in time to make monogrammed cards for her. I decided to put them in a dance box fronthandmade box. I will post the cards shortly. This also works for Ways to Use It 193 – Pearls The stamps are from CTMH. I wanted the images to look soft so I used grey ink, I wasn’t sure if that was a good idea wondering if I should use brown instead to go with the brown of the box. I decided to colour the image anyway and see what I thought. I decided I liked it just fine.
dance box ballerina
Thank heavens considering I am new to Copic markers and it took me half an hour to colour the ballerina alone! I added some bling to her; the tiara is coloured with sparkly pink gel pen. The necklace is created with several stitches worth of silver thread for the chain and a heat set rhinestone for the pendant. The tutu is accented with Perfect Medium and rose gold Pearl Ex.
dance box shoes
The shoes were a challenge. They had shadows around them so I coloured them in. When I cut the image out, I couldn’t decide where to trim; it didn’t look right leaving the shadows on, so I trimmed close to the image instead. The paper is folded and the Nestabilities die was placed just over the fold to create a tag with two pages. I added the tag with a short thank you message; it felt weird to put a thank you card in with a gift of cards!
dance box belly band
This box uses the stretchy belly band technique to hold the ribbon on. This keeps the receiver from struggling to retie a bow or replace the ribbon and allows you to decorate the bow! For instructions, click HERE!
dance box side
For a final accent, I stamped Dance on each side. This was tricky because I had already made the box! I made it work though! The images are adhered with foam dots, the ribbon has a half pearl in the center. Last but not least, the Copic colours I used are in the last photo.

RECIPE
Paper:
pink pirouette, pretty in pink and close to cocoa cardstock; ballet paper-Karen Foster
dance box copicInk: regal rose, going grey, close to cocoa
Stamps: CTMH Dancing Dreams
Accessories: silver stretchy cord, white organza ribbon, foam dots, half back pearl, Nestabilities, Copic markers
All supplies by SU! unless otherwise noted.

Uncategorized

Blog Template Changes

As much as I loved the background I used to have, I understand that it can be hard for some computers to download if they are not using high speed internet. I had a custom banner made but apparently, I don’t know how to upload it correctly. So please bear with me as I continue to make changes to get just the right look! Feel free to leave comments letting me know what you think! Thanks, Rebecca

Uncategorized

Baroque Sympathy Card

Not too much to say about this card. I hate having to make sympathy cards for obvious reasons. It is pretty easy to see how it goes together so no real instructions. I used Mojo Monday sketch week 64 from Poetic Artistry.

baroque sympathy

Card base is river rock, the next layer is close to cocoa with retired DSP on top. The scalloped strip is vanilla with scallops cut with SU! scallop edge punch. All layers are distressed or sponged (or both)with either chocolate chip ink or old olive ink. The card base is 5.5 x 7.5″ scored in half, simply because that is what I had available! The sentiment and floral panel are popped up with foam dots; the flower and three dots are stamped on a separate piece of CS and cut out, the flower only is also popped up.

RECIPE
Paper:
close to cocoa, retired DSP, river rock, vanilla
Stamps: Warmest Regards, Stippled Stencils
Ink: chocolate chip, old olive, bravo burgundy
Accessories: Foam dots, 1 3/8″ square punch, two way glue pen, sheer ivory ribbon, scallop punch. All products SU!

Uncategorized

Pony Party Scrapbook Page

I created this page quite a while ago, my ‘baby’ in the photos is now almost 8 years old! Isn’t he cute? The party was a great success; we invited all of his little friends and they all rode ponies for an hour and a half, then played with water the rest of the afternoon. I am posting this page now because I am hoping to get on the Jacksonbelle Embellishments Design Team. Wish me well. I love this page because it represents who I am as a scrapbooker while showing a range of techniques and products.
pony scrap
Please click on the photos to get a better look. The border at the bottom is stamped and distressed. The mare and foal are stamped and water coloured. The ‘pony party’ and ‘pony up’ letters are die cut. The cowboy lettering is a vellum sheet. The ‘leather’ on the left side of the right hand page is a sticker as are the cowboy boot and the horseshoe. The photo corners are created with hemp twine. There is a metal plate on the upper right photo on the left hand page. Photo corners hold an interactive element with journaling underneath.
pony scrap interactive element
I am not going to include a recipe because I did this so long ago, I really cannot remember; the cardstock, scrapbook paper and stamps, watercolours and ink are Stampin’ Up! The stickers, book plate, photo turns and vellum quote I can’t possibly know anymore, sorry! pony scrap page1
pony scrap page2

Uncategorized

Hot Chocolate Blend Gift

I got the idea for this gift from another blogger, sorry, I forgot who. After getting all of the ingredients I had to decide how to layer it in the jar and how much to put in each jar. The recipe called for large amounts to be premixed then poured into each jar. I just figured it out somehow; I’m not sure but I think I used algebra! Who ever said you’d never use it again after high school!
hot choc jar The original recipe didn’t use chocolate chips or marshmallows. All of the ingredients are so pretty; I had to layer it! In addition, it contains fruit sugar (texture in between granulated sugar and icing sugar; dissolves faster then regular sugar), hot chocolate powder, instant coffee and non-dairy creamer (you could use milk powder). The food recipe is below. You will have to figure out how much room you have in your jar, then divide it into 15, then what ever number you get, multiply it by the ‘parts’ number listed below. I prefer working in metric (come on now, I am Canadian!) so if your measuring cups use both, this is the time to try it out. If you prefer I will put approximate amounts below.

OK, now for the paper crafting. The lid is covered with cocoa DSP and the edges are wrapped in white twill tape glued with white glue at the seam,  then a chocolate grosgrain ribbon is wrapped around and tied. The twill is held on with 1/8″ red line tape around the bottom only, the grosgrain isn’t glued; the lid has a lip on the bottom edge, between that and how tight I tied it, it isn’t going anywhere. The label is cut with Nestabilities in chocolate chip and white CS. I used the Nestie as a stencil and sponged on cocoa ink. The white layer is popped up with foam dots. In the corner are a button and caramel gingham ribbon both held on with glue dots.

I spelled out the words with letter stamps, they are REALLY tiny. TIP:To get them straight, I used a ruler as a stamping block! Because they are clear, I could see through them to the ruler line to make sure the base line of the letter, not the extra around it was on the line. You don’t have to be out by much to really see it with such tiny letters. they are about 1/4″ high, the lower case a bit smaller. One funny thing, this was to be called Mix not Blend but there is no lowercase X in the set, a manufacturing error!
ruler letter stamping block 
ribbon thru mat 
I slit the mat of the label so the ribbon could pass through.  You can also see how I clip the ribbon ends to hold them while the glue sets. This photo didn’t work out last time. Do not put the clips directly over the glue or it will spread beyond where you put it, possibly sealing your loop.
belly band jar
This shows my stretchy belly band technique. This will allow the recipient to remove the label if needed. I would recommend this when adding the mix back into the jar; it needs to be mixed up before use otherwise the first two cups will me nothing but chocolate chips and marshmallows! Actually, why am I complaining?…. :)You can see directions and more photos here. I figured it out roughly and this gift costs about $6 Canadian to make, not including paper crafting supplies. Although the $60 we spent on ingredients and $1 for each of 12 jars at Dollerama was nothing to sneeze at, when you realize how much this makes it is a pretty cheap gift. I can’t even imagine how much some of you spend at Christmas! I just realized I should probably add the ingredients, how much to use and directions to mix before using so I will fold cardstock in half and cut out with a circle nestie leaving a tiny bit of the fold uncut as a hinge and write everything in there. I have some coffee and chocolate word stamps so maybe I will collage stamp those on the CS before I cut it. Hopefully I can just do a whole row of these down a sheet of cardstock and after writing in them, I’ll simply glue them on the lid.

Enjoy and happy stamping! Rebecca

Paper RECIPE: Paper: chocolate chip and white CS, cocoa DSP
Ink: close to cocoa Stamps: Williamsburg font Letter Stamps by Technique Tuesday Accessories: red line tape, foam dots, glue dots, white glue, chocolate grosgrain and satin ribbons, button, cocoa gingham ribbon. All by SU! unless otherwise noted!
Food RECIPE: in order of layering from bottom-hot chocolate powder 4 parts, non-dairy creamer or milk powder 4 parts, instant coffee 2 parts, fruit sugar 3 parts, handfuls of chocolate chips, white chocolate chips, marshmallows. if you want it really easy, fill about 1/4 with hot choc powder, 1/4 with the creamer or milk powder, a bit less than 1/3 of what is left with coffee, a bit less than half of what is left with sugar and top with goodies!

Uncategorized

Random Stamping Tutorial

“Come on, now”, I hear you say, “why do we need a tutorial on random stamping. Isn’t it supposed to be, well RANDOM!” Well, yes and no. random stamping is supposed to be random and hopefully will still look that way but to get it looking really great takes just a wee bit of planning. Because we are used to so many straight lines, our random stamping tends to end up like that, no longer looking random. I suppose if we all lived in the woods and looked at fewer things that are perfectly straight, this might now happen. Any whoo, here goes. To see the final project, click HERE. (I posted it over the post with the baby gift card holder I decided wasn’t worthy!)

The tricks to this are always stamping in triangles and stamping off the page when necessary.

Step 1. (click on any photo to see it larger) Stamp one image in the random stamp1top corner. Stamp another near it, not directly beside or directly below or at 45 degrees to the first. I may have broken my own rule, I think this may be close to 45 degrees. OOPS! But how much space do you leave? That depends on how dense you want the stamped images and whether or not you want other images to go in between later. For a looser stamping, Leave 1 – 1.5 times the stamp width, for a tighter grouping, leave half the stamp width. Closer stamping is very hard with stamps that have a distinct shape rather than being mostly circular, square or oval, like words. one way to handle these is to rotate the stamp a bit with each stamping. If you are using more than one stamp, always stamp the larger images first. The smaller images will fit between a set of three larger ones.
random stamp2
Step 2.  So now we have a third image. Notice it is roughly equal distance to each of the other two. Try to keep all the distances roughly the same (after all, it is random stamping!). Refer back to the original three stampings if you need to, especially if you are stamping a large project with a small stamp.
random stamp3
Step 3. Continue to add more stamps in the same manner.

random stamp4
random stamp7
Be sure to stamp some off the edges of the page. If you wish, you can see that there is room for a smaller stamp in between each triangle. You do not need to stamp in between in each triangle however. To see the whole project and ‘recipe’, click here.

HTH, Enjoy, Rebecca

Uncategorized

Cranberry Roses Note-a-lope

I was inspired to make this by a Splitcoast challenge, Envelope It. A lot of the gallery items showed envelopes that matched the cards.

Great idea but I wanted to do something different. I remembered I had saved instructions from Michelle’s Rubber Room for a note-a-lope, a slightly goofy name for a really cute project (Michelle, I apologize if the slightly goofy name was your original idea:0 ). Perfect for this challenge!

cran note front The instructions start with a sheet of patterned scrapbook paper, I chose a retired paper with roses on it. I consciously decided not to use chocolate brown to go with it even though that seems to be my go-to colour lately, I am trying to expand my colour palette. I used mellow moss ink for the flower medallion and the same colour paper for the insert and scalloped square. The flower is stamped on vanilla and adhered with foam dots. The scalloped layer on the insert is retired cranberry crisp with a vanilla panel, both cut with Nestabilities.

cran note flap up The roses were stamped in cranberry crisp, I used generation stamping to get two tones of ink because I didn’t think any of the ink colours I have would look quite right. TIP: In case you aren’t familiar with generation stamping, you stamp the image repeatedly WITHOUT reinking. Each stamping is progressively lighter, up to 3 or 4 times. How long you hold the stamp to paper makes a difference too. The longer you hold the stamp down, the deeper the colour you get and the lighter each subsequent stamping will be. I masked the roses and stamped the leaves in olive and moss. cran note rose panelThen I used the Nestabilities die as a stencil to sponge ink on the inside of the vanilla panel; I repositioned the die over the panel and used a piece of foam held by a small binder clip to add first caramel, then cocoa ink. TIP: Don’t tap the sponge on the paper; swirl the foam from outside the edge of the die over and on to the paper, over and over in circles until you get the depth of colour you want. When you ink the sponge, swipe it back and forth over the pad rather than tapping it.

Start with a light colour of ink first and go darker if you need to; you can always layer on more colour, you can’t take it away if you think it is too dark. Don’t forget to use your stamp washing system to clean your Nesties.
cran note close up

I adhered the scalloped cranberry panel to the moss insert with foam tape. I planned to put the ribbon on the side with the panel only but then the ribbon ends would show on the back, which is the inside of the note where you write. So I wrapped it around the whole thing, putting the ribbon ends under the cranberry panel.

Finally, I stamped leaves onto the insert with moss and olive ink.

cran note inside When I close the envelope, I hold it closed with a shaped clip from bronze hodgepodge hardware as well as tucking the envelope tip into the folded diamond pocket.
cran note clip

TIPS (based on things I changed from the instructions): After folding the paper, the edges do not align perfectly; I adhered the layers together, then trimmed the edges. Be sure to stick the adhesive between the layers while the envelope is folded (as much as possible, when you open the envelope the layers shift). I cut the insert a bit smaller, 5.5×7.5″ so there would be a border of patterned paper showing on all sides, not just the left and right sides. I folded both sides in the diamond shape because I liked it symmetrical.

RECIPE
Paper:
retired rose DSP, moss, vanilla and cranberry crisp cardstock
Stamps: wild rose, carte postal
Ink: cranberry crisp, old olive, mellow moss, creamy caramel, close to cocoa
Accessories: Nestabilities, ivory sheer ribbon, foam tape, 1 1/4″ circle punch, bronze hodgepodge hardware oval clip, sponge. All products SU!

Enjoy, Rebecca