And here's my card:
There's something about the photo that reminded me of the patterned paper which I matted on Dark Chocolate cardstock. I stamped the main image on a piece of cardstock that I had cut with PTI's Mat Stack 3 die. To get the two-toned berries, I stamped my image, turned my stamp about 90 degrees and stamped again without reinking. I love the depth that this technique gives the wreath. Finally, I used distress ink around the edges, tied the ribbon and adhered the mat with foam adhesive.
Cardstock: Papertrey Ink (Vintage Cream; Dark Chocolate);
Patterned Paper: Cosmo Cricket (Honey Pie):
Stamps: Papertrey Ink (Wreath for All Seasons):
Inks: Ranger (Coffee); Stampin' Up! (Regal Rose); Tim Holtz Distress Ink (Antique Linen;
Tools: Papertrey Ink Die (Mat Stack 3);
Ribbon: EK Success