It's really a different kind of printing, printing on smaller or shaped plates.
After adding mediums, we added texture various ways - with alcohol spritzing, with stencils, or with mark making.
The scale is perfect for cardmaking.
So I decided to get out my petite Gel Press plates and have some fun with small stamp images to relive that retreat magic. Stay tuned below for the video.
This adorable food truck stamp set has some small images that fit perfectly inside the petite shapes. First up - balloons.
My 80s is showing, I know, because when I saw this image the first thing that popped into my head was this song. Wowza were smoke machines and gum popular in my heyday. But that's for another day.
I decided the small images in this set were perfect for a shaped background technique. Normally I do this technique with an acrylic block, but the Gel Press has so much more give that it's way better to surround masked images, so I tried it.
On this first card, I inked up the petite with Manganese open acrylic. Then I used my Quick Stik and the masks from this awesome cloud stencil and mask set to lift some paint from the press. I then stamped it on my masked balloons. The sentiment is from the same set.
I used the photo corner Corner Chomper but I fear it might be discontinued. I'm sorry. My craft room is what it is. I love that chomper.
I have a fun video for you with how I made the Gel Press cards, and below that, the supplies, the rest of this release (new video with another die from this release Wednesday), and a recipe below the video!
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I was lucky enough to be the recipient of Whole Foods' generosity with their Sonoma Chicken Salad recipe. Which is excellent, because I trust NO ONE to clean my fruits or vegetables for me. I did try this amazing concoction once and didn't die, but I was thrilled to get the recipe from my local store so that I didn't have to push my luck after that one time not dying.
So here it is.
Dressing
- 1/4 cup Duke's mayonnaise
- 1 tsp apple cider vinegar
- 1.5 tsp honey
- 1/4 teaspoons poppy seeds
- Salt and freshly ground pepper, to taste 1-2 tsp
Salad
- 8 oz. shredded rotisserie chicken
- 1/4 cup pecan pieces, toasted (add when serving)
- 1/2 cups red seedless grapes, halved (add when serving)
- 1 stalk celery, thinly sliced
Method:
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
Dice chicken or shred into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing. I add grapes and nuts when serving.
Loveyameanitbye.
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