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:

  1. Stamp large Very Vanilla CS in VersaMark, cover with embossing powder and heat set.
  2. Color leaves, berries, pears  and tree trunk using blender pens and markers.
  3. Stamp pear and sentiment.
  4. Round all corners before assembling.

Happy stampin’,
~Laura