Vintage meets Modern
Day 2 of May Arts / Stampendous Blog Week!
Vintage meets Modern
There’s been a lot of excitement on the May Arts Design team for the past couple of weeks. We couldn’t wait for Blog week to share the fun we’ve been having combining gorgeous May Arts ribbon with the endless variety of stamps from Stampendous.
My first project today uses the very vintage Cling Deco Lady. I couldn’t wait to see her in ink!
Isn’t she just beautiful dressed in Clear embossing powder, pearls, beads and that gorgeous May Arts Ribbon?
Here’s a close up of the ribbon and bead embellishment.
Here’s the recipe for the card:
- Card Size – 5.5” x 4.25”
- Cardstock – Papertrey Ink Rustic Cream, Stampin Up Almost Artichoke, Designer Paper – Graphic 45 Romantique
- Stamps – Stampendous Cling Deco Lady, Flourishes Kids at Play (sentiment)
- Ink – Versamagic Spanish Olive
- Accessories – Stampendous Jumbo Perfectly Clear Handle (yep,more love here!), clear embossing powder, heat gun, sewing machine, Papertrey Ink Just the Ticket die, stick pin, beads, stick on pearls, Glue Dots
1. Cut and score card base.
2. Cut Graphic 45 papers. Stitch on sewing machine using a combination of straight and zig zag stiches.
3. Stamp Deco Lady, sprinkle with clear EP, heat until dry. Stitch down right side.
4. Cut sentiment piece with die machine, stamp, sprinkle with clear embossing powder, heat to dry.
5. Attach panels using adhesive. Adhere Crochet Lace down left side. Adhere to card base.
6. Make double bow with PR08 Textured Lines. Make pearl and bead stick pin. Attach to bow.
7. Attach bow with Glue Dots, attach image panel. Embellish Deco Lady and sentiment panel with stick on pearls.
Now to the very modern! You know by now how much I love thrifty gifts. Here’s one you can whip up in an hour for just about any occasion with just a few basic supplies, Stampendous Jumbo Cling stamps and May Arts Ribbon. I’ve made these for all kinds of occasions…Christmas, birthdays, housewarming and hostess gifts.
Modern, useful and gorgeous!
Here’s your supply list:
- 4” x 4” unglazed tumbled marble tiles (I got mine at Lowe’s)
- Stazon Black or Timber Brown Ink
- Adhesive backed Cork
1. Wash the tiles with clear water. Let air dry thoroughly. The tiles are covered with dust which will keep the ink from sticking properly….and it’s messy!
2. Stamp the tiles with Stazon Ink.
3. Arrange tiles on a cookie sheet. Place in a preheated 300 degree oven for 30 minutes. This will set the ink and seal the tiles. Remove from oven and cool completely.
4. While the tiles are baking, cut the adhesive backed cork 1/8” smaller than the tiles.
5. Adhere cork to cooled tiles. Stack and tie with May Arts RG10 Ribbon
- Kraft paper bag with handles
- Large Kraft tag & scrap of black cardstock cut slightly smaller than tag
- Double sided tape
- Candle (to seal ribbon ends)
1. Cut two 26” pieces of RG10 ribbon and double-sided tape.
2. Attach ribbon to tape.
3. Stamp tag. Attach tag to black cardstock.
Tip: Stamping large images can sometimes be frustrating. A part of the image always seems to be missing. Problem solved. Grab an old phone book! The soft surface will allow the stamp to “sink” into the cardstock giving you a clear stamped image!
4. Attach ribbon to bag beginning at the top inside left and continuing around the base and up the other side. Attach the horizontal ribbon beginning at the side and using the bag’s natural crease as a guide.
5. Attach tag with ribbon. Use glue dots to keep tag in place.
That’s it! Simple and beautiful thanks to Stampendous and May Arts Ribbon!
I had to test one of my coasters so I adapted this recipe for Lemonade Iced Tea from Southern Living. It’s absolutely wonderful!!
Lemonade Iced Tea:
- 3 cups water
- 1 – Gallon size tea bag
- 1 c. loosely packed fresh mint leaves
- ½ c. sugar
- 1 – (6 oz. can) frozen lemonade concentrate, thawed
- Garnish – fresh citrus slices
1. Bring 3 c. water to a boil in a 2 qt. saucepan. Remove from heat, add tea bag, and stir in fresh mint. Cover and steep 10 minutes.
2. Remove and discard tea bags and mint. Stir in sugar until dissolved.
3. Pour tea into a 3 qt. container, stir in 4 c. cold water and lemonade concentrate. Serve over ice. Garnish with fresh citrus slices.
Blog post by: Charlene Driggs