Friday, 6 October 2017

Half Full Card Tutorial

Hi Friends. Happy Friday to you. This has been a very busy week for me - not in a bad way - just lots to do. We had our first frost earlier this week (egads!) and I've had to clean up my vegetable garden and put up all those veggies I picked!

This summer's garden has been wonderful and I'm sad to have to wait another year to get back into it. But at least I'll have pickles, salsa, tomato sauce and relishes to enjoy until then!

I have a box half-full of green tomatoes left so I am debating whether or not to make some chutney and/or tomato jam (yes, it's such a thing and it's delish!). I'm leaning towards the chutney. I'm also toying with the idea of making a small batch of green tomato mincemeat. Or, I could let the tomatoes ripen and just make some more salsa! *sigh* So many choices. The above pickles in the photo are absolutely DELICIOUS by the way. I came across the recipe on pinterest and I will definitely be making these every year from now on. If you're in the mood to make some, scoot to your farmer's market to get the last of this season's dill and then give this a go: Blue Ribbon Amish Dill Pickles Recipe I was a bit wild and crazy and snuck a couple Thai Chili Peppers in a few jars too.

In amongst the gardening, canning and my work schedule, I have also been enjoying my daily walks with my hounds. We live in a very pretty area with farms and rolling hills, lots of deer (and rabbits) and this is perfect time of year to enjoy it. Nothing beats the fresh air and exercise - it sure makes a nice break in a busy day.

Let's get on to today's card! 

This morning I cracked open the new "Half Full" stamp - this set is so much fun to work with. The images are also going to be ideal for gift tags for my wino-friends. I also love the script for the sentiments too. Here's the card I came up with, along with measurements, supply list and tutorial - enjoy!
  1. Cut Crumb Cake card stock to measure 8 1/2" x 4 1/4" and fold in half to create card base. Sponge edges with Berry Burst ink. Adhere 5 1/4" x 4" Berry Burst card stock layer to front of card then glue on a Whisper White card stock layer that measures 5" x 3 3/4". Set aside.
  2. Cut Crumb Cake card stock to measure 4 7/8" x 2 3/4" and sponge edges with Berry Burst ink. Layer a piece of Berry Burst "Color Theory" Designer Series Paper that measures 4 5/8" x 2 1/2". 
  3. Cut Gold Foil Paper 4 7/8" x 1" and punch with Decorative Ribbon Border. Glue to edge of the Crumb Cake/DSP layer. Add to front of card with Stampin' Dimensionals. 
  4. Cut Whisper White card stock to measure 2" x 3 1/2". Stamp wine label image with Black Ink. Color the grapes with Berry Bliss and the leaves with Old Olive. Cut image out with scissors then sponge edges with Berry Bliss Ink. 
  5. Cut Crumb Cake card stock 2" x 4 3/4". Run through the Big Shot with scallop framelit die from the Hometown Greetings Edgelits Dies. Layer the stamped image on top. Tear bottom of crumb cake and sponge edges with Berry Bliss ink.
  6. Cut Whisper White card stock to measure 2" x 4 1/2" and use the Scallop Tag Topper punch on top of 2" end. Layer behind the stamped image/crumb cake piece, tear bottom edge of whisper white card stock. Sponge with Berry Bliss.
  7. Position stamped tag to front of card with Stampin' Dimensionals. Add a Gold Metallic Heart, and some Mini Gold Sequins with a glue dot. Tie a knot with some Old Olive ribbon and place on card with glue dot.
  8. Add some mini gold sequins to card with Fine-tip Glue.

Supply List

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