25th Anniversary

25th Anniversary

Friday, June 14, 2013

Saturday Sketch 245


Good morning! I just got back from a week of visiting friends in Virginia. My goddaughter graduated from high school, and it was such an honor to be able to see her walk across the stage!  I still remember her as a very little girl who liked to ride on my shoulders, and it’s so hard to believe she’s a young woman now. Thank goodness she doesn’t want to ride on my shoulders anymore! Anyway, we had a great time catching up, and I flew back in to Sacramento yesterday morning and spent the day resting up from 12 hours of airplanes and airports, and this morning I decided it was time to play with paper again!

Luckily it is time for UDI’s Saturday Sketch, so I had a little help getting back in the creative groove. Here is the sketch for this week:

UDISC245 June 15


Be sure to stop by the UDI Blog to see what else the design team created this week!



And here is my card! I had fun playing with Everything Eleanor and From my Heart. It was pretty simple, but I like the way it turned out.

Here’s what I used:

Stamp Sets: From My Heart, Everything Eleanor

Card Stock: Pistachio Pudding, Baked Brown Sugar, Strawberry Slushie, Raspberry Ripple

Ink: Baked Brown Sugar, Pistachio Pudding, Chocolate Chip, Coastal Cabana, Gold Stampin’ Dazzle Marker

Embellishments: Rhinestones

Tools: Hearts Framelits, Big Shot, 7/8” Scallop Circle Punch

Using a Pistachio Pudding card base, I stamped the flourish from Everything Eleanor in Pistachio Pudding ink. I added a bird in Coastal Cabana ink sitting on one of the loops.

I cut a strip of Raspberry Ripple 1-1/2” wide and snipped the end to make a flag. I punched 3 scallop circles from Strawberry Slushie card stock, drew gold spirals with my Stampin’ Dazzle Marker, and added a rhinestone to the centers.

I stamped the Thank You stamp in Chocolate Chip ink on Baked Brown Sugar card stock and cut it with a Hearts framelit. I stamped one of the flowers from Everything Eleanor repeatedly in Baked Brown Sugar ink on Baked Brown Sugar card stock and cut it for background with the next bigger Hearts framelit.

I stamped the winged heart portion of the Thank You stamp in Baked Brown Sugar ink on Raspberry Ripple card stock. Then I cut it out layered it on the Baked Brown Sugar heart, and added rhinestones.

I hope you enjoyed this week’s challenge. Remember to check out the UDI blog to get more ideas to make with this sketch.

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