Thursday, November 4, 2010

I Am Not Alone (2010/PC)

Download from Hotfile
Download from Uploading

Story Of The Year - The Constant (2010)

01. The Children Sing (4:07)
02. The Ghost Of You And I (3:55)
03. I'm Alive (4:15)
04. To The Burial (3:48)
05. The Dream Is Over (3:52)
06. Remember A Time (4:05)
07. Holding On To You (3:43)
08. Won Threw Ate (3:44)
09. Ten Years Down (3:53)
10. Time Goes On (4:06)
11. Eye For An Eye (2:14)

Click Here For Download

Wednesday, October 27, 2010

Technique Thursday

Using Background Stamps

1]   With the background stamp face up, ink the stamp completely by tapping the ink pad on the rubber.

2]   Place the background stamp face up on your stamping surface.
3]   Place the card stock on the inked stamp.
4]   If the card stock is smaller than the stamp, cover the card stock with a piece of scratch paper.
5]   Rub the card stock with smooth, firm strokes, making sure to rub all areas of the stamp and to keep the card stock from sliding.
6]   Remove the scratch paper and carefully lift the card stock off the stamp.
Create a multicolored background by applying two or more inks to the background stamp.

Friday, October 22, 2010

Punch Art Puppy

Podge the Puppy

  • Full Heart - head
  • 1/2" circle - eye patch
  • 3/4" circles cut in half - for ears
  • Boho Blossoms punch - one petal for the nose & the tongue 
  • Tiny Tag - name tag
The eyes are brads, the tuft of hair above his head is hand cut as is the collar.
Card stock - Real Red, Black, River Rock, More Mustard, So Saffron, Crumb Cake, Soft Suede. 

Wednesday, October 20, 2010

Technique Thursday

Using Heat & Stick Powder

1]   Stamp image with VersaMark® or Craft Stampin' Pad.

2]   Apply Heat & Stick powder to the inked image. Shake off excess powder onto the Powder Pal or a piece of scratch paper and funnel it back into its container.

3]   Heat image with the heat tool just until powder turns to liquid. Do not overheat.
4]   Pour glitter onto the inked image, making sure that the image is coated completely.
5]   Shake off excess glitter as described in Step 2.
6]   Heat again briefly to set.
Our Powder Pal is an excellent alternative to scratch paper for saving excess powder and glitter. It also makes cleanup a snap!

Monday, October 18, 2010

Pete the Christmas Penguin

Let me introduce Pete the super cute Christmas Penguin.
He is one of my Punch Art projects

Supply List

  • 1119859 Large Oval Punch - for Arms (102851 Basic Black)
  • 119863 Small Oval Punch - for Mouth (105117 Pumpkin Pie)
  • 119851 Curly Label Punch - for Feet (Pumpkin Pie)
  • 119873 3/4" Circle Punch - for Eyes (Basic Black)
  • 119871 Corner Rounder Punch - for Body
  • 119883 Full Heart Punch (106578 Real Red card stock)
  • 113463 Top Note Die - for Body Front (100730 Whisper White) Not yet available in the UK but there are other similar Sizzix dies 
  • 109034 Real Red 1 /4" Grosgrain Ribbon
  • 105021 White Gel Pen
  • 106578 Real red cardstock
  • 106565 Bashful Blue Cardstock

National Baking week ~ Carrot cake


For the cake:
  • 175g (6oz) wholemeal self-raising flour
  • 1 level tsp baking powder
  • 1 level tsp ground mixed spice
  • Pinch of salt
  • 150ml (1/4 pint) sunflower oil
  • 175g (6oz) soft light brown sugar
  • 3 medium eggs
  • 100g (3 1/2oz) raisins
  • 250g (8oz) carrots, peeled and grated
For the topping:
  • 200g (7oz) cream cheese
  • Few drops vanilla extract
  • 3-4 level tbsp icing sugar


  1. To make the cake, tip the flour into a bowl and stir in the baking powder, spice and salt. Then stir in all the remaining ingredients until well mixed. Pour the mixture into a 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment.
  2. Bake in centre of oven at 180°C/350°F/gas 4 for about 1 hour, until just firm to the touch in the centre. A skewer should come out clean after being inserted into the middle.
  3. Remove from the oven. Allow to cool in the tin for 10 mins, then turn out on to a wire rack and leave to cool completely.
  4. To make the topping, beat together the cream cheese and vanilla extract. Add icing sugar to taste.
Recipe from Good to know recipes 

The most moist Carrot cake I have ever made