Today's project is a cute & playful way to share a recipe this summer. The kicker is the name of the recipe "Winter Fruit Salad with Lemon Poppy seed Dressing." Things that make you smile. It really would make a great light summer salad.
To make the card front cut an angle off your designer paper. I used Pink Flamingo Designer Series Paper. I know, no flamingos in this design. I'm all mixed up today. The lacey edge was created with the Eyelet Border Punch. Add a little Black Gingham Ribbon.
The chalk board effect was created by stamping with Whisper White Craft Ink onto Basic Black card stock using the greeting from the Voila stamp set.
Tip: Use the brush tip end Real Red and Old Olive markers to color and stamp the apple from the Tart and Tangy Stamp set. Huff to moisten the ink. The Scallop Circle Punch makes a lovely mat for your image. Add a mini clip to give the illusion of hanging from the ribbon. Stampin' Dimensions will give the image height.
Tool Tip: Add a little fun to your project by adding a perforated tear off recipe. It's so easy to do. Simply run your perforate tool along the edge of a ruler and your favorite recipe can be shared.
Share a Recipe Card:
Stamps: From the Kitchen of #114964, Voila #115102, Tart & Tangy #115514
Card Stock: Pink Flamingo Designer Series Paper #113976, Basic Black #102851, Whisper White #100730, Old Olive #100702
Ink: Whisper White Craft #101731, Black Stazon #101406, Real Red #100052 and Old Olive #100079 Markers
Accessories: Tool Cutter Kit #106958, Mini Library Clips #109857, Scallop Circle Punch #109043, Eyelet Border Punch #113692, Wide Oval Punch #112082, 1" Circle Punch #109046, Black Gingham Ribbon #104837, Stampin' Dimensionals #104430
To order online Click Here
Why not try this recipe this summer? Do you have a recipe that you would like to share? Leave it in the comment section and I will feature your recipe with a new card design on a future blog post and send you the sample card. I'll also need your address if you'd like a sample card. You can email me Here I also love to hear what you thought of this recipe.
Have a fabulous day,