I think I'm getting a cold. Blah....still in my PJs and will probably stay that way today. However, I've been inspired in several different ways today, so I thought I'd share them! :)
This is the cover photo on the March issue of Real Simple magazine. When I saw these colors all together I knew I'd have to use them on a layout! I have cardstock swatches in red, pink, and turquoise out on my desk to remind me. Gorgeous combo!
I posted my Layout Inspiration Book idea on 2Peas this morning. It's a 4x6 photo album filled with layouts that I loved in magazines (cut out) and on 2Peas along with little notes telling what I liked about each layout. It's a great little book to have with me when I scrapbook. Instant inspiration!
I saw these really COOL pens online today. They are made by Sakura and are called Souffle'
3-D Opaque Gel Ink Pens. Basically you draw, doodle, whatever with them and they look like an opaque gel ink. As they dry, however, they become 3-D, so it's almost like embossing without having to emboss! Too cool! They work on light AND dark backgrounds, so they'd be perfect for all the swirlies and doodles that are so fun to do on layouts right now. Can't wait to use them!
And here is another storage idea. You can put your unmounted acrylic stamps into a CD-wallet! I got this cute one at Target ($6.99) and it has 16 pockets. Perfect!
(stamps shown are Wendi Speciale Designs)
I am going to bake some cookies this week for a meeting at school, so here's the recipe I'll use. I bought several boxes of Andes Mints at Christmas on 75% off, so I'll just pull those out of the freezer. YUM!
Andes Mint Chocolate Cookies
3/4 cup butter
1 1/2 cup brown sugar
2 tablespoons water
12 ounce bag chocolate chips
2 3/4 cup flour
1/2 teaspoon salt
1 1/4 teaspoon baking soda
30 Andes Mints - halved
Melt together butter, brown sugar and water. Add chocolate chips and stir until melted. Let mixture stand for 10 minutes to cool. Add remaining ingredients and chill dough at least 1 hour. Roll into balls, approximately 1 inch in size and place on lightly greased cookie sheets. Bake at 350 degrees for 8 to 9 minutes. Remove cookies from oven and place half Andes Mint on top of each cookie. Return cookies to oven for about 10 seconds. Swirl tops of cookies with spoon. Approximately 5 dozen cookies. (Note: You can substitute the Andes Cherry Chocolate candies for the Chocolate Mint, if you like!)
Thanks for letting me share my inspiration with you today! :)
"We seldom realize fully that we are sent to fulfill God-given tasks. We act as if we were simply dropped down in creation and have to decide to entertain ourselves until we die. But we were sent into the world by God, just as Jesus was. Once we start living our lives with that conviction, we will soon know what we were sent to do." - Henri J. M. Nouwen