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To create the project shown here, follow the helpful hints and the Bottom Border—Footnotes™ pattern as outlined in our how-to book Reflections®. For more detailed information on how to create the featured technique and project, or to purchase a copy of Reflections, contact your Close To My Heart Consultant.

• Trim the papers according to the pattern on page 31 of Reflections.
• Using the random stamping technique, stamp the following images on piece A: the medium gear in Blush, the dotted circle in Cocoa over the Blush gear, the arrow in Garden Green, and the small gear in Sorbet.
• Using Sorbet ink, stamp the largest gear on Colonial White cardstock. Using Garden Green ink, stamp the solid circle in the center of the gear. Trim around every other spoke, creating a flower.
• Using Blush ink, stamp two medium gears on Colonial White cardstock. Trim around every other spoke, creating a flower. Stamp one smaller gear, cut it out, and attach it to the center of the large Sorbet gear with foam tape.
• Using Cocoa ink, stamp the dotted circle on the two medium Blush gears, and stamp it six times in a line on Blush cardstock. Trim around the lined up circles on one side, creating a scallop border.
• Using Garden Green ink, create a title. Trim each letter, leaving a small border.
• Using the sponging technique, apply Cocoa ink to the edges of pieces A, D, and the scallop border.
• Using the swiping technique, apply Sorbet ink to the edges of the largest cut-out gear.
• Using the embossing stylus and sandpaper, create a frame near the edges of piece C.
• Using the piercing tool, create stitching holes along the top and bottom edges of piece B, on the left half only. Thread the needle with Chocolate embroidery floss and stitch along the top and bottom of piece B.
• Stitch a line down the center of two felt leaves.
• Assemble the page; embellish with Sorbet brads, two felt leaves, the cut-out stamped images, and one Garden Green flourish cut into two pieces.