I used a piece of heavy cardboard and cut out an oval using my Coluzzle. Then I taped it on the outside front of my Petals A Plenty Embossing Folder. I put a piece of Whisper White cardstock into the folder and ran it through my Big Shot. This left a "negative" area in the middle of the cardstock where the pressure from the Big Shot does not reach. This technique was demonstrated at our Vancouver Island Demo meeting earlier this month, I am sorry I cannot remember who demoed it, but thank you! Then I used a dauber and the Frost White Shimmer Paint and daubed randomly over some of the raised flower images. I stamped Patterned Pines image in the negative area with Almost Artichoke cardstock. I tied a piece of Gold Elastic Cord around the left side of the Whisper White cardstock. The sentiment is stamped in Encore Gold ink and punched out with the Modern Label punch. I then punched Brushed Gold cardstock out with the Word Window punch and over-punched that with the Modern Label punch creating the frame for the sentiment. This was mounted on a Brushed Gold layer and finally on an Almost Artichoke card. I wanted to showcase some of the items from the Holiday Mini and I think I hit quite a few of them.Thanks ever so much for your interest in my blog. Sorry I was gone for so long, but I was away in Tofino...................... again. I know, I know, such a tough life right? LOL Well that's it for trips to Tofino this year, next one is planned for the middle of March 2010. Bummer!!!!
................. Bye for now................. Glenda Mollet

I am continuing with my personal goal to use up all my retired stuff. So I used some Antique Brass Hodgepodge Hardware. The Reindeer heads are popped up on dimensionals, the strip in the middle is some of the Wood Sheets and I stained it with Sahara Sand ink and a sponge, then I dabbed some Chocolate Chip ink on with a sponge very lightly and sporatic to add some dimension to the strip. I also used Frost White Shimmer Paint on the antlers. The sentiment is also up on dimensionals. Here's the entire recipe:







































