Wrap Bracelets

Posted by on Nov 11, 2014 in Uncategorized | No Comments

IMG_0519Wrap your silk ribbon bracelet any way you’d like around your arm and tightly double knot the ends. We suggest wearing this bracelet by threading one strand of the ribbon through the center of the glass and wrapping each loose end around your wrist. For best results, make sure the ribbon is not twisted as you wrap around your wrist. Double knot tightly and either leave the ends hanging or tuck them back into the bracelet.

Our wrap ribbon bracelets are hand dyed with hand sewn edges.  The handmade ribbons are approximately a half inch wide and range from 34 to 38 inches in total length. No two handmade ribbons are alike.

 

Spiked Lemonade Recipes

Posted by on Aug 20, 2014 in Uncategorized | No Comments

Spiked Lemonade

August 20th is National Lemonade Day and we spiked our pink lemonade. Enjoy one of our recipes with or without vodka. Cheers!

GINGER PINK LEMONADE 

  • 12 ounces of vodka
  • 5 cups of lemonade
  • 2 cups of cranberry juice
  • 3 cups of Ginger Ale

Mix in a pitcher, chill and serve

 

SKINNY PINK LEMONADE

  • 12 ounces of vodka
  • 6 cups of club soda
  • 2 cups of diet cranberry juice
  • 2 teaspoons of sugar free powdered pink lemonade
  • 1 teaspoon of zero calorie sweetener
  • 1 lemon to squeeze in and garnish

Mix in a pitcher, chill and serve

 

STRAWBERRY LAVENDER LEMONADE

  • 2 ounces of vodka
  • 1/2 cup of fresh strawberries, muddle
  • 1 cup of lemonade
  • 1 ounce of lavender simple syrup

Mix in a single serving glass with crushed ice

 

International Surfing Day

Posted by on Jun 21, 2014 in Uncategorized | No Comments
Pro surfer Nagè Melamed wearing reVetro jewelry in a Hawaiian photo shoot by the talented Glenn Yoza of Ringo Images. To see more unique photography by Glenn, follow him on Instagram @ringoimage5
Nagè Melamed, Pro Surfer  Glenn Yoza, Photographer Jewelry by reVetro

Nagè Melamed, Pro Surfer // Glenn Yoza, Photographer
Eco-Friendly Jewelry by reVetro

Pumpkin Cookies Gone Rogue

Posted by on Oct 30, 2013 in Tutorial | No Comments

It’s autumn and by now your Facebook feed has been filled with posts by your friends over the excitement of the Pumpkin Spice Latte at Starbucks followed by weeks of photos of their kids at a pumpkin patch. Fall is just the beginning for most of us to start our holiday rituals. Our family tradition is to drive outside San Diego to Bates Nut Farm (aka Nate’s Butt Farm) to pick out our pumpkins, take a zillion photos (to later post all over Facebook) and let the kids run through the patches in hopes that they exert enough energy for long naps later. After a fun day exploring the Farm, we head home (stopping to get a Pumpkin Spice Latte on the way back, of course) to carve our newfound pumpkins. Although the pumpkin patch is fun, our favorite part of our annual tradition is coming home to drink our favorite pumpkin beers and to eat lots of pumpkin treats. This year we decided to do something a little different after the pumpkin patch and do some buzzed baking! Combining our favorite pumpkin Rogue Ale with a few cookie recipes we found on Pinterest, we created Drunken Pumpkin Cookies Gone Rogue. Beware: these cookies are addictive and could make you look like a pumpkin if over consumed.

DRUNKEN PUMPKIN COOKIES GONE ROGUE

Ingredients:

2 1/2 all purpose flour

1/2 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon allspice

1 stick of unsalted butter

1/2 cups granulated sugar

1/4 cups brown sugar

1 cup pumpkin puree

1 teaspoon sea salt

1/2 cup Rogue Pumpkin Patch Ale (or your fav pumpkin beer)

2 large eggs

1 cup roasted unsalted pumpkin seeds

2 cups dark chocolate chips

¼ cup golden flax seeds (optional, leave out if you do not like flax)

 

Directions:

1. Heat oven to 350 degrees F. Whisk together flour and baking soda in a bowl. Add the cinnamon, nutmeg, and allspice and whisk to incorporate.

2. Place butter and both sugars in a mixer with a paddle attachment and beat on medium for 2-3 minutes until mixture is light and fluffy. Add the salt, then add the eggs and the beer. Add the flour mixture slowly until just combined.

3. Use a spatula to fold in the chocolate chips, pumpkin seeds and flax seeds. Spoon a heaping tablespoon of dough onto a cookie sheet lined with parchment paper (or greased sheet) and bake for 12-15 minutes. Bake until evenly cooked. Let cool for 10 minutes before removing from the tray to cool on a wire rack.

 

Makes 3 Dozen

Nutritional Facts: Eat ‘em fast before they disappear!

Lariat Demo

Posted by on Jul 24, 2013 in Tutorial | No Comments

reVetro Lariat from reVetro on Vimeo.

reVetro’s Three Bead Lariat is a unique necklace handcrafted from recycled glass bottles. This video demonstrates how to put on and take off this style lariat.

Recycled Concrete Project

Posted by on Jun 5, 2013 in Concrete, Ring | No Comments

We’ve started playing with a new medium: Concrete. Our unique concrete tile is made from recycled materials and cement, making it two to three times lighter than traditional concrete. The soft textured tile has been hand filed, hand sanded to shape and sealed with a matte finish. Set in recycled pewter, the detailed hammered band is adjustable and can be worn on any finger.

This one of a kind ring is the beginning of more unique sustainable designs by reVetro. Look for it soon.

Stone: Recycled Materials and Concrete
Band: Recycled pewter, adjustable
Care: Wipe with cloth, do not submerge in water