Inspired by Frank Lloyd Wright ~

For today's SCS Inspiration Challenge, Stef gave us several Frank Lloyd Wright windows to choose from. I chose this one and went with the colors in the window:

There are Crystal Stickles on some of the flowers to represent the sparkly glass in his window and also on the leaves of the branch and on the bird's wing. Both the leaves and the bird are stamped twice and raised on dimensionals. The Ruby Red panel does not come all the way down to the bottom of the card, but stops below the ribbon (on purpose! lol). The edges of the cardstock are sponged with the corresponding inks.

Stamps: Spring Solitude, CTMH sentiment
Paper: Ruby Red, Barely Banana, Blue Bayou, Wild Wasabi, Naturals White
Ink: Ruby Red, So Saffron, Wild Wasabi, Blue Bayou
Accessories: Marvy scallop punch, Stickles, stitched Bayou ribbon
Techniques: sponging

I haven't posted a recipe in awhile, so here is one of my favorite summertime desserts or brunch treats. Quick and easy - and elegant too!

Frozen Fruit and Yogurt Cups

2 almond biscotti (I have a recipe for this too, but you can buy it just about anywhere)
1 C. vanilla yogurt
1/2 C. frozen raspberries, unthawed (or any type of frozen fruit)
4 teaspoons orange honey (or regular)
4 tablespoons sliced almonds, toasted (optional)

Coarsely crumble the biscotti into 2 small bowls. Puree the yogurt and frozen raspberries in a blender until smooth and thick. Spoon the yogurt mixture over the biscotti. Drizzle each bowl with the honey and sprinkle the almonds on top. Serve with a cup of yummy flavored coffee!

Thanks for stopping by today!