This following is visual proof of two things.
1) The $1 Bin section at Target is a fun place
2) Anyone can grow Chives. If I can make something grow, so can you.
It always feels silly to buy herbs at the store… They’re a little expensive, I rarely use a whole bunch anyways, and then 1/2 ends up in the compost pile. You think “It makes so much more sense to just grow herbs and pick as much as you need when you need it.” The thought crosses my mind every time I see a recipe calling for fresh herbs.
But I am not a gardener.
BUT when I saw the little pot/soil pellet/packet of seed for $1 at Target, I thought maybe I could be a gardener. Chives are yummy sprinkled on a loaded backed potato, or in a cheddar cheese biscuit.
After about a week, I started seeing results! Hooray!
The little seed packet comes with way more seeds than that little pot could hold, so I planted an additional little tray of chives. Look at then go!
I love salsa too, so for another $1 I got a packet of Cilantro seeds. As long as I’m gardening, I might as well grow things I’d want to eat!
After seeing how simple it is to grow Chives, I think they would be a great candiate for Plantable Paper (on my craft to-do list). You make homemade paper, but mix seeds into the paper pulp. That way, once the letter/card has been enjoyed, it can be planted into the ground.
Easy giftable herb garden FTW!
Grilled Pizza. If I had a food truck, I’d definitely want to sell this. Cost of ingredients are fairly low, cooking time is reasonably short, and it tastes delicious!
It reminds me a little bit of cooking Pizza in a brick oven. It’s cooked at a high heat for a short amount of time, and the crust takes on a different texture than what you get from a standard oven.
I’ve adapted this recipe from a pizza/focaccia dough recipe from Tyler Florence. When I first read the recipe, I thought it would turn out super salty. The important thing to note is that you’re using Kosher salt, not your standard salt shaker salt. And the crust will come out just fine!
1 package active dry yeast
1 teaspoon sugar
1 cup warm (100 degrees F to 110 degrees F) water
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour, plus more for dusting
In a mixing bowl, combine the yeast, sugar and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
While gently stiring the yeast mixture with a wooden spoon, add the salt and 1 tablespoon of olive oil.
Add the flour, a little at a time, stirring after each addition, until the flour has been incorporated. Continue to stir until the dough gathers into a ball. This should take about 5 minutes.
Make sure to scrape the dough/flour from the side of the bowl as you go. If the dough seems crumbly, add more water. If it seems too sticky, add more flour.
Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic (about 5 minutes).
Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot until doubled in size, at least 1 hour.
Divide the dough into 4 (this will make 4 personal sizes pizzas). Roll out each piece to 1/4 inch thick. Lay the pieces on the back of a well floured cookie sheet (or Pizza Paddle if you have one). Push your fingers into the dough, creating dimples. Brush the dough with the remaining olive oil. Let it rise for another hour or so.
When grilling your pizza, I recommend having all of your sauce/cheese/toppings ready to go (everything comes together pretty quickly. For our pizza above, I made a pizza sauce that ended up being super spicy, diced some grilled jalapeno smoked sausages, and used a bag of pre-grated mozzarella cheese.
Pre-heat your grill, and let it get VERY hot to prevent sticking.
Turn your dough, oiled side DOWN onto the grill. Brush olive oil on the top-side of the dough.
The dough will be ready to flip after about 2 minutes. It will look a little chard and be set/not floppy. Cook the remaining side for a few minutes, then turn off your grill.
Add sauce, cheese, and toppings, then close the grill. The residual heat will melt everything together.
If you don’t have a gas grill or the residual heat doesn’t completely melt the cheese, you can stick the pizza under your oven broiler for a minute or so.
Whether you use store bought pizza dough, dough from your local pizzeria, or make your own… you should really try grilling it! And don’t worry if it’s not a perfect circle, it’ll look more “rustic” that way.
Is your freezer full of pants? Well, according to Apartment Therapy, it should be. ABC news has studied this concept too. Apparently, if you freeze your jeans instead of washing them, it will kill just as much bacteria as throwing them through the washer/dryer.
Not only saving the integrity of your denim, this method also means you’re saving water and electricity by running less loads of laundry. It may not Save the World, but it one small step towards going Green. (And saving your pants!).
The following video clip has complete details. If you have had success with freezing your jeans, please let me know in the comments below! Cheers!