Today was my birthday! 29 and holding, holding…..! At our house, an upside down day means we are having breakfast for supper. Well, Beau started out my day with a big breakfast. Then in the afternoon we started with dessert–Brownie Chocolate Cheesecake, followed by a stroll downtown and happy hour martinis, and wound up at a bistro for dinner. Fun and yummy-Beau did it up right!
Here is another card from the Christmas card stamp-a-stack.
Recipe:
STAMP SET: Partridge & Pears (133854; $17.95)
CARD STOCK: Always Artichoke 4-1/4” x 5-1/2”; scrap (105119; $6.95)
Cajun Craze 4” x 5-1/4” (119684; $6.95)
Very Vanilla 3-3/4” x 3-3/4”; 1” x 3-3/4”; scrap (101650; $8.50)
INK: VersaMark
Always Artichoke (126972; $5.95)
Crushed Curry (131173; $5.95)
Cajun Craze (126965; $5.95)
Soft Suede Marker
Cajun Craze Marker
ACCESSORIES: Early Espresso Embossing Powder (128980; $4.95)
Heat Tool (129053; $29.95)
Blender Pens (102845; Set of 3 $9.95)
Envelope Punch Board (133774; $19.95)
Sponge Dauber (133773; $4.95)
Dimensionals (104430; $3.95)
DIRECTIONS:
- Stamp large Very Vanilla CS in VersaMark, cover with embossing powder and heat set.
- Color leaves, berries, pears and tree trunk using blender pens and markers.
- Stamp pear and sentiment.
- Round all corners before assembling.
Happy stampin’,
~Laura
