Monday, May 23, 2011

Hot cuppa Joe and an Upcycled Recycled Rubber Stamped Card!!

Hot cuppa Joe? ahhhh..... sip.....
How's it going everyone? Happy Monday!
Here's a recycled card I made. I wanted to use those cool graphics from the side of a Trader Joe's bag and incorporate them into my design to achieve a vintage look. And I used a recycled piece of paper for the card itself, and a salvaged piece of ribbon for too!
I stamped our victorian perfume bottle, hat and shoe in the background with blue ink. Then stamped our Art Nouveau girl and the spiral onto seperate pieces of card stock. I colored the girl with colored pencils and brushed the edges of the spiral with brown ink and a sponge. I stamped thank you and our victorian key straight onto the card with brown ink. Then I cut out the plane from the T.J.'s bag and colored some highlights onto it with colored pencil. Then I assembled the whole thing with double stick tape.
Pretty cool, quick and easy! :)

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Friday, May 20, 2011

Whoot! Rubber Stamped Owl Cards Galore!!

It's a regular Owl-Lapalooza!!
These are all hand stamped cards made with our OWL BORDER rubber stamp, by our awesome and talented customers!!
If you'd like a card published that you've made with our stamps, send us a pic in an email and we'll post about you too! :)

This cool card is by Cheryl

Cute Matchbooks by Cheryl

Fun owl card made by Cheryl

Creative Owl Earrings by Eileen

Pretty owl card by Laurel

Retro scrapbook page by Mandy

Cute cards by Mandy

Fun owl card by vicnvin

Mod owls in a row by Beadfreak22

Cute owl gift tags by Tami

Hope you enjoyed these and they inspired you to owl it up!
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Thursday, May 5, 2011

Guacamole Ceviche - Cinco De Mayo Low Carb Recipe!

Happy Cinco De Mayo!
I made up this DEEELLISHUS low carb recipe that combines guacamole and ceviche today, and thought I'd share it with you all.


30 small deveined and no tail frozen shrimp
1/2 T butter
2 T chopped red onion
2 tsp lemon juice
1 tsp cumin
shake of garlic powder
salt and pepper to taste

1 Avocado
1 medium roma tomato
8 black olives
1 jalapeno deseeded and diced
1 small handful of cilantro (about 2 Tbs chopped)

Add shrimp and butter to a saucepan on medium and saute till for about 3 minutes to defrost them. Then add in the red onion, cumin, garlic and salt and pepper. Simmer on medium, letting the liquid reduce for about 5 minutes and then add in the lemon juice. Turn off the heat.

Meanwhile peel the avocado and roughly chop up the avocado, tomato, olives, jalapeno and cilantro and combine in a bowl.
Add the cooked shrimp mix to the veggies and toss to combine. Refridgerate and serve cold or eat it like we did, right away!! SOOOO YUMMY!

Makes 2 servings
Approximately 7.5 carbs (by my calculations)

Beautiful and Unique Rubber Art Stamps!