1

Cut two pieces of mount board to measure 6½ x8½” and cover both sides with patterned paper. Using the Cut-N-Dry foam, blend Ground Espresso Distress Ink around all the edges of the mount board.

2

Punch two circles from each piece of mount board – make sure these are lined up in the same place on each board.

3

Cut 10 pieces of watercolour paper to measure 6x8”. Punch holes in the watercolour paper and the recipes pages, then bind them in the book using the book rings.

4

Take a piece of fabric and press it with the Vintage Photo Distress Inkpad on top of a non-stick craft sheet. Spritz the ink with water, mop up the beads of ink with the fabric and then dry it with a heat tool. Adhere the fabric to the front cover of the book.

5

Take one of the toppers and matt it to the white cardstock, coloured with Vintage Photo Distress Ink, leaving a narrow border. Add two small sticker banners at the bottom of the topper. Distress the edges of the card with a pair of scissors, tearing a few areas around the edges then apply Ground Espresso Distress Ink for further definition.

6

Add two brads, adhere the topper to the book front and add the sticker labels to the top right of the topper. Colour a fork and spoon with Rust Alcohol Ink and adhere these to the book front.

7

Die-cut six Tiny Tattered Florals from the patterned papers, shape them and add to the book front.

8

Cut several lengths of ribbon, colour them with Distress Ink and tie to the book rings.