ETA: This card is for all of you who called, emailed, texted, sent cards, sent cheese ;), prayed, or thought of us during the last couple of months. I couldn't have made it through without all of you.
I remembered that I hadn't shared this card with you, so here ya go! I created this at a crop night at The Crafty Scrapper back in February, and I love how it turned out. I think I created it for a Sketch Challenge... AHA!!! I found it!! It was for Karen's Sweet Sunday Sketch #54. Here's the sketch (since it has been FOREVER ago!):
And here's my card, packed FULL of Papertrey goodies:
This was just me, playing with new goodies, "Cards Gone Wild" if you will. *giggle* I am going to try the "instruction list" type thing...tell me how you like it rather than a blurb of words. I love how Joan does it... she cracks me up. Love her. I will try to come back and link things, but there is so much here, that I'm feeling lazy and not wanting to do it now. But you can find everything at Papertrey Ink.
Step 1: Stamp 5" square of Sweet Blush CS with Polka Dot Basics 2 in Sweet Blush ink
Step 2: Stamp over Polka Dots with Background Basics: Petal Power in Berry Sorbet ink.
Step 3: Sponge edges with Berry Sorbet ink, and mat with Dark Chocolate CS.
Step 4: Add texture with a tracing wheel around all four sides.
Step 5: Cut strip of Aqua Mist for side panel, spong with Close to Cocoa ink.
Step 6: Mat with Dark Chocolate cardstock, punched with SU Scalloped Punch on one side.
Step 7: Use tracing wheel again.
Step 8: Stamp square of Ripe Avocado CS with Turning a New Leaf image in Ripe Avocado ink.
Step 9: Sponge edges with Close to Cocoa and distress with edge of bone folder.
Step 10: Mat with Dark Chocolate and use tracing wheel again.
Step 11: Cut and emboss circle from Vintage Cream CS with Circle Nestabilities.
Step 12: Stamp sentiment from Signature Greetings in Chocolate Chip ink in center of circle.
Step 13: Sponge circle with Berry Sorbet ink, then outside edges with Close to Cocoa ink.
Step 14: Pierce around inside of embossed circle using circle template.
Step 15: Cut larger Dark Chocolate circle and mat.
Step 16: Pop circle up on foam dimensionals in center of Avocado square.
Step 17: Cut card base to 5 1/4" x 10 1/2", fold, and adhere card to base.
See how long that would have taken me to explain with more words?? EEK!! Really, though, be honest, tell me which you prefer...the sentence-paragraph thing, or the step by step one. Promise?
Ok, I will try to be back soon...maybe soon I will get my craft room clean-ish so I can get to my stuff. It has become the "catch-all" again...sigh...but I am hopeful! *wink*
Thanks for visiting me. Have a good one!
Dumb Law for today comes to us from Hawaii:
Coins are not allowed to be placed in one’s ears.