Stamp Simply Pleated Ribbon Challenge and Foodie Friday

It's Friday and that means it's time for Sharon Johnson's Stamp Simply Challenge (ssnotime153). 

This week Sharon challenged us to used pleated ribbon (for this challenge gathers count, too!)  I decided to try a really tight gather...those are pleats close together, right?  ;-)  I mixed it up by adding tiny pearls in the gathers.  The ribbon is adhered to the cardstock with tiny bits of Scor-Tape every 1/2" or so. 

That yummy spray of pearls are actually favor ties that I found in the wedding dept. at Michaels for about $2.  I cut off the paper covered wire and attached the pearl spray with a glue dot.  I just love that linen cardstock!  It's Cosmo Cricket's Core Impressions.  You can distress it, sand it, and/or tear it.  I had fun distressing, sanding and doing some meandering sewing on it.

The floral DP is from Webster's Pages Lullaby Lane.  I cut around the image then sponged the edges with PTI's Chamomile ink for some depth. 

                                  

Be sure to check out the gorgeous creations Sharon and the Design Team have created for your inspiration:  If you post on SCS or another site please use ssnotime153 so we can find you.  Don't forget to link your creation on Sharon's site as well.

Sharon Johnson - No Time to Stamp?

Deb Neerman - Paper, Ink, Scissors, and 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

Supplies:

Paper - PTI Dark Chocolate, Cosmo Cricket Core Impressions, Webster's Pages Lullaby Lane

Stamps - Our Daily Bread Designs Friendship

Ink - Tim Holtz Distress Peeled Paint

Accessories - Prima Mulberry Roses,  Pearl favor ties (Michael's), ribbon, pearls, Label die- Spellbinders, distressing tool, sewing machine

Challenges - Sentimental Sundays - Ribbon or Lace (free sentiment download here, too!)

Now for Foodie Friday....I spent the afternoon baking for my DH.  His company is treating the employees to a pig roast tomorrow.  My contribution is Chocolate Chip cookies, BBQ Bacon Baked Beans and this monster Blackberry Crumble.  This bad boy (or girl!) weighs in at 15 lbs. and has 6 quarts of blackberries in it!!!  You northern girls should be picking yours now so I thought you might want some enabling. 

Thanks so much for stopping by...don't forget to sign up for the blog candy if you're already a follower at the link to the right.

                                                            

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

AJ Otto - The Willow Garden

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!

Foodie Friday, A Challenge and an Announcement

The  recipe for Foodie Friday follows, but first, I have some happy news and a challenge for you. 

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. 

Serves 4-6

Enjoy...save some for me, please!  I'll be stampin' those one layer cards!