Hi and hello~
Today's card was created for the Splitcoast Stampers Ways to Use It Challenge, which was to use labels on your card. I have been hoarding this fabulous patterned paper, so the card should feel very special indeed that I decided to use my treasure on it :)
The teapot image, from Sweet 'n Sassy Stamps Warm Up set, was stamped twice onto white cardstock. I love this set because it has stamps for coffee, tea and cocoa.
The base was die cut with a circle Nestabilities, while the top image was colored with the Copics you see above and cut out. I cut out the teacups as well and used differing heights of dimensionals to create my little scene.
I used BasicGrey's Marrakech patterned paper on a white card base for a clean yet colorful look. I think/hope the use of white counteracts the busy-ness of the paper. A few squares from the patterned paper were used to create a tablecloth for the teapot.
Sale Alert: Marrakech is on sale at Embellish-Online.com; save another 20% when you use the saving code word GLITTER in the voucher box.
The Around the Block Label Maker was used to spell out Tea for Two; I cut up it and added it around my image. I think there may be a couple left on clearance at Embellish-Online.com too - last I checked those were 70% off.
The little white scallops along the sides is Doodlebug's Paper Frills trim.
If you are a Sweet 'n Sassy fan be sure to play in my Sketch Challenge to win a new Be Blessed Stamp Set! The deadline to enter your card is tomorrow. The sketch can be seen on this post. If you want to play and do not have a SnS stamp that is absolutely fine! The winner will be drawn randomly, all you need to do is follow the sketch and upload it to the SnS Gallery.
I will leave you with a picture of last night's dinner. I made General Tsao's Chicken at home. It was the most amazing dinner, and quite authentic tasting, meaning it tasted just like the restaurants in California. Allan really raved over it.
What was nice is that the flavor comes from vinegar and orange rather than a lot of salt, which we need to keep an eye on. Kind of a sweet and sour flavor.
There are really no good Chinese places to eat at in Newfoundland, so this new found recipe is a treasure.
EDIT: I will post the recipe tomorrow :)
Well that's it for today. I am off to start dinner - any ideas?