Friday, August 13, 2010

Stamp Simply Challenge and Foodie Friday

I still can't quite believe that I'm the Guest Designer for Sharon Johnson's Stamp Simply Challenges but here I am for week 2.   This week's challenge is Ribbon Scraps - Waste Not, Want Not!  (ssnotime152).
Here's Sharon's challenge:  "I think we all save even the tiniest of our ribbon scraps, right?  I know, I do.  Today's challenge is to use ribbon scraps on our card or project.  You may use as many as you want, just make sure it's a scrap, a small piece.  You can do whatever you want with them, but let's just make use of some of these little bits of prettiness!!!"
I guess it's confession time...I NEVER throw anything away...at least not right away!  I save little scraps of ribbon and paper...just in case. 
I'm so glad I saved the ribbon from this project I did for May Arts Ribbon.  It was so beautiful, I just couldn't bear to part with it.  Here's my project:


I made a wallet (tutorial here) and matching gift card.  All those gorgeous ribbon scraps just seemed perfect for a little girl.  All the bits of ribbon were applied to muslin with Wonder Under and then each piece was stitched down.  I was determined not to shop for anything for this project so even the binding ribbon was a leftover from another project. 




 
 

I would have chosen another fabric for the inside but since my personal challenge to myself was to use only scraps (the only thing not scrap is the card base and buttons) this is what I had.

The pocket on the left is some leftover clear vinyl.

Be sure to check out what the fabulous Design Team has created for your inspiration:
Sharon Johnson - Stamp Simply
Barb Anders - Paper Pursuits
Jenny Group - One Krafty Kat
Janine Orchard - 2bKrafty
Deb Saaranen - Dream In Color
Barb Schram - Explore. Dream. Discover

Supplies:
Paper - SU Pink Pirhouette, Neenah Classic White
Accessories - Spellbinders Heart die, Cuttlebug leftover,  May Arts Ribbon, Wonder Under, muslin, magnetic snap, buttons, pearls, sewing machine

Now for your Foodie Friday dinner:  this was a new recipe I found in a Fine Cooking magazine.  We loved it!  So fresh tasting and perfect for a light dinner on a hot summer day.  Besides, it was a feast for the eyes as well....and easy, too.  Bonus!!  I grow my own herbs so that made this extra appealing.


Cobb Salad with Herbs (Serves 6..I cut it by 1/3 for the two of us)
If you wash the greens, prepare the vinaigrette and toast the pine nuts ahead you can have dinner on the table in a flash)

Lemon Sherry Vinaigrette

 3/4  c. extra virgin olive oil
 1/4 c. sherry vinegar
 2 tsp. finely grated lemon zest (1 large lemon)
 1 tsp. granulated sugar
 1 tsp. minced fresh garlic
 1/2 tsp. Dijon mustard
 1/2 tsp. kosher salt
 1/4 tsp. Worcestershire sauce
 1/4 tsp. freshly ground black pepper
Put all the ingredients in a glass measuring cup or jar with a tight fitting lid and whisk or shake vigorously to combine.  You can store the viniagrette in the refrigerator for up to 5 days; let come to room temp. and shake vigorously before using.
Salad:
2 T. mayonnaise
1 t. Dijon mustard
kosher salt and freshly ground black pepper
3 large skinless, boneless chicken breast halves (7-8 oz. each)
2 heads Boston lettuce, trimmed, torn into bite-size pieces, washed and dried (12 oz.)
1 1/2 c. lightly packed fresh parsley leaves, torn if large
3/4 c. lightly packed mint leaves, torn if large
3 large avocados
2 1/2 c. halved grape tomatoes
1 heaping cup curmbled Roquefort (I don't like Roquefort so I used Gorgonzola)
2/3 c. pine nuts, toasted
12 slices bacon , cooked, cooled and crumbled
1/2 c. fresh chives
Heat gas grill to med. high.  In large bowl, combine mayonnaise, mustart, 1/2 t. salt and 1/4 t. pepper.  Add chicken, toss to coat.  Grill until well marked and cooked through 4-6 minutes per side.  Let cool and cut into small dice.  (I cut ours a bit bigger)
To assemble:
Set out 6 large dinner plates.  Combine the lettuce, parsley, and mint in a large bowl.  Toss with just enough viniagrette to coat lightly.  Season with salt and pepper and toss again.
Portion the lettuce on the plates, arranging the lettuce in a circle with a small hole in the center.
Peel, pit and cut the avocados into medium dice and toss in a med. bowl with 2 T. of the viniagrette.  Add the tomatoes, and cheese to the bowl.  Toss with about 6 T. of the dressing.  Season with salt and pepper. 

Divide among the plates.  Sprinkle on the bacon, pine nuts and chives and serve with the additional dressing on the side.
Enjoy!
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