Sharon Johnson, yes, THAT Sharon Johnson (!) has asked me, yes, me (!) to join her fabulously talented team at No Time to Stamp as Guest Designer for the month of August. I took about one whole second to think it over, did a little happy dance (out of sight of the dog) and typed "yes" as fast as my fingers could hit the keyboard. You have to understand that Sharon as been my stamping idol from the time I found her on SCS years ago. I think I have a notebook full of her creations that I printed out from the days before we had a laptop and I had to run from the office to my studio to try to case her beautiful work. So without further ado...
Are you ready? Here we go:
August 6 - ssnotime151 - One Layer Card - Today's challenge is brought to us by Barbara Anders and here is what Barbara says: I'm challenging everyone to make a one layer card. That means only the card base--not the base + one other layer--no layers allowed, LOL! Embellish however you want--ribbon, buttons, bling, scoring--anything goes, but no layers.
Aack...no layers!, no DP, nothing but your base and whatever you want to put on it but NO layers.
Here are my samples:
and this one from yesterday's post qualifies too.
I used deckle edged notecards by Fabriano and Savvy Stamps, a bit of ribbon and some stick on pearls. No sentiment so I can use these for birthdays, thank yous, thinking of you or get well cards.
Be sure to check out the awesome samples from the Design Team:
Deb Neerman - Paper, Ink Scissors, & Stamps
Barb Anders - Paper Pursuits
Jenny Groop - One Krafty Kat
Janine Orchard - 2bKrafty
AJ Otto - The Willow Garden
Deb Saaranen - Dream in Color
Barb Schram - Explore. Dream. Discover
and of course,
Sharon Johnson - No Time to Stamp
Ok, here's your dinner!
This is Not Your Momma's Tuna Casserole! Nutritious, creamy and oh, so good! Easy on the budget, too and not a can of soup in sight. I cut the recipe in half for DH and I...just use 1/2 of each ingredient and bake in a 1 quart casserole (above).
Not Your Momma's Tuna Casserole
2 cans (61/2 oz. each) albabore tuna (you can use canned salmon if you prefer)
6 oz. (3 cups) uncooked egg noodles
1/2 c. chopped celery
1/3 c. sliced green onion (or red onion or any mild onion in your fridge)
2/3 c. regular or lowfat sour cream or plain yogurt
3/4 c. regular or lowfat mayonnaise
2 tsp. yellow mustard
1/2 tsp. dried thyme
1/2 tsp. salt
2 small zucchini, scrubbed, sliced (not too thick)
1 c. shredded Monterey Jack cheese
1 medium tomato chopped
Optional - fresh parsley, dill, basil or chives may be added in before baking or sprinkled on after baking
Lightly butter a 2 quart casserole.
Drain and break apart the tuna. Set aside.
Cook noodles until al dente. (they will continue to cook in the oven...mushy noodles are icky)
Drain and rinse in hot water.
While the noodles are cooking, combine the sour cream, mustard, mayonnaise, thyme, salt and herbs, if using.
Combine the cooked noodles with the tuna and sauce mixture. Spoon 1/2 the tuna mixture into the casserole, top with 1/2 the sliced zucchini. Add the remaining tuna mixture and zucchini.
Top with the shredded cheese. Bake at 350 degrees for 25 minutes. Sprinkle with the chopped tomato and bake 5 minutes more.
Enjoy...save some for me, please! I'll be stampin' those one layer cards!