Notelet Tutorial

Recipe for Making an Expander File and Notelets

Ingredients

1 piece of  cream card 15cm wide x 24cm long
2 strips of cream card 12cm wide x 10cm long
2 pieces of white card 9 1/2cm wide x 14 1/4cm long
Scoring board and tool
Co-ordinating ribbon
2 eyelets
Distress Inks in Rusty Hinge, Brushed Corduroy & Pumice Stone
Glimmer Mist in Gingerbread
Black StazOn
White or colour cartridge paper 13 1/2cm long x 8 1/2 cm wide
Gold marked pen or ink
Hole punch or Crop-a-Dile
Corner rounder

Method

  • Take the 24cm x 15cm card and score at 10cm, 12cm and 14cm and fold as shown.  This will make   the outside of the expander file.  
  •   Take the 2 strips of cardstock 12cm x 10cm and score down the length of each at 2cm, 4cm, 6cm, 8cm and 10cm and valley fold.
  • While folded, measure 1 1/2cm down from one end on each strip and mark.  Cut from this mark diagonally across to the opposite corner.


  • Glue the outer flaps of these two folded strips to the inside of each end of the expander file.  It will be obvious which way up they go.  NB  These will not fit right to the bottom of the file.  This is to allow the file to open and expand.


  • Take the two pieces of cardstock 9 1/2cm x 14 1/4cm and use Distress Inks in Brushed Corduroy and Rusty Hinge to age and colour the card.  Spray lightly with Glimmer Mist and allow to dry.

Using text stamp CI - 017 and Distress Ink in Pumice Stone, lightly stamp some of the card in a random fashion.  Then over stamp with a selection of postal images in black StazOn and glue to each side of the expander file.

  • Punch a hole through each side of the file, insert the eyelets and thread with ribbon.
  • For the notelets that go inside, cut white or coloured cartridge paper 13 1/2cm x 8 1/2cm and round the corners. 
  • Lightly stamp each notelet with a single postal image using Pumice Stone Distress Ink.
  • Edge with a gold pen or ink.