Maurice - - the Watermelon Turtle!

I can't believe how quickly the summer seems to be flying by!  Sorry its been so long since I've had a chance to post a new blog.  I have been spending almost all my free time working in my garden and enjoying the amazingly HOT weather.  Compared to last year, when I had to water the yard and the garden a few times a day, this summer has been just awesome in terms of rain.  My tomato plants are literally 6' tall and I just added in a new trellis this morning to help support my Kirby cucumbers that are trying to climb over the garden shed!

It's been a summer like I remember when I was little....hot and sticky weather where you can just go run around the yard and then find a sprinkler to cool off when you get too hot.  Drippy, sweet popsicles making way for bright blue and orange tongues on the kids running through the yards, and of course the smell of BBQ grills wafting through the evening breeze.  Ah, summer!

Line up your tools so everything
is within reach once you start the project.

This year, it was the 4th of July cook out that gave us our first opportunity to taste another staple of summer - WATERMELON!  I can't tell you how much my husband loves the stuff.  I think he could eat an entire watermelon by himself in a sitting.  I can't cut it up fast enough for him.  But rather than just cutting it up and putting it into a bowl, I thought I would have a little fun and make something a bit more whimsical this year.  A friend had sent me a cute picture from Pinterest of a watermelon Sea Turtle earlier this year, so I set out to create him.  There weren't any directions with the picture, just some close ups and different angles so I was pretty much on my own to figure out how to assemble it.

You want to cut a small slice off the
bottom to help it lay flat.

Believe it or not, it really wasn't too difficult and since you get to eat all the tasty watermelon you aren't really wasting any of the fruit.  He actually became kind of the mascot of the party and wherever we went, he came with us.  I'm not sure at what point we decided to name him Maurice, but I credit my father-in-law for the name.

Start out with a large watermelon that looks like it would make a good Sea Turtle shell; I held up several at the grocery store until I'm sure people thought I was a little bit goofy.  You want to pick one that feels heavier than it looks.  That is how you know it will be ripe.

You should have 3 pieces.  A small slice off the
bottom and then the top piece that will become
the Sea Turtle shell.  The largest portion becomes the
bowl you put the fruit in! 

You will want a nice large work area so you can keep everything close at hand as you build your turtle.  I put down some plastic place mats that I had in the cabinet just as an extra precaution but it really wasn't too messy.  Gather up your "tools", which in this case is a melon baller, a large knife and a zesting tool we use to make garnishes for drinks.  You will also need a large bowl for the melon to go in once you have gotten to that point in the process.

Get that melon baller into action! 

The first step in the process is cutting a small slice off of the bottom of the watermelon to help it lay flat.  You will use this piece to carve out the head, legs and tail so it needs to be large enough to give you watermelon rind to work with.  You do need to cut into the watermelon itself - there will be some of the pink flesh showing.  But don't worry, when you set it down on the platter or plate you are going to serve it on you won't see it.

Place all the melon balls into a bowl as you work
your way through the fruit.  I enlisted the help of my
mother-in-law, while I started carving.

Next, you need to cut the piece off the top that will become the Sea Turtle Shell.  You want this to be a larger slice and should be almost half of the remaining watermelon.  You can just eyeball it - - there aren't any watermelon turtle carving judges that will come by and critique you so just have fun with it.  Once you have your three pieces cut you can start using the melon baller to clean out the flesh of the watermelon.

Be careful when you are creating the "bowl" part with the main part of the fruit that you don't go down too far to the bottom. You want to leave enough thickness so you can fill it with fruit and have it keep its integrity.  Remember, you sliced off the bottom so it would sit flat but you did cut into the flesh so just be cautious and leave a good solid bottom.  You can completely clean out the piece that will become the turtle shell.  It will make it easier to work with if it is lighter and cleaned out.

Small squares - spaced out around the entire
outside rim of the watermelon - make for a
nice simple detail.

Now, the fun part!  Take the bottom (bowl) piece and working your way around the edge, you can carve out small little squares all the way around.  The focal point will become the turtle itself but this does pretty up the bowl portion and since you are likely to take the star of the show off the top for serving this leaves you a pretty and decorated bowl.

Carve out a small head --
with a neck to use for attaching
to the turtle shell

The smallest piece that you cut off the bottom is what is going to become the head, legs and tail of the Sea Turtle.  Pick a part of the rind that looks the nicest for the head and then just slice out smaller angled pieces for the rest of the legs - - and don't forget a tail!

Four legs and a tail! 

You can use a knife to clean off the underside of the pieces so they don't have any fruit on them and they are thin enough to attach to the shell.  Don't worry too much about making the legs or tail "perfect".  They really just need to similar in size and shape so they look uniform on the final product.  Once you have the pieces cut out,  you can get to work on carving out the pattern on the shell and the head.  I just put a few small carvings on the head to make it look cute, and then bored out holes using a paring knife and stuck black peppercorns in for the eyes.

A close up of the shell being
carved into hexagon shapes.

On the shell, you are creating a repeating hexagon pattern so if you start in the middle and then work your way to the front and back, it ends up balancing out and looking really great without having to measure or be very precise.  You can really do whatever pattern you think would be cute.  I put a border around the shell that added some detail as well.  The coloring on the watermelon really does all the work for you so I think its best to keep it simple.

Attach the legs and head with toothpicks.

You can attach all the pieces using toothpicks or wooden skewers.  It doesn't matter if they stick out or show a little because no one is going to be looking at the bottom anyway.  I just used some kitchen shears to snip off the extra toothpick that was sticking out, so that the turtle could sit flat on top of the bowl of fruit.  Once you have them all attached, you can fill the bowl with the rest of your fruit - I used grapes, pineapple and of course the watermelon.

Filled to the brim with tasty fruit salad! 

From start to finish it only took me about 35 minutes to create.  I enlisted help with the melon baller so I could focus on the carving portion, but it really was fun and easy.  And it was definitely the talk of the party.  At some point, we lost track of Maurice, and found him lounging by the hot tub.  It was just that kind of party!  ;)



Happy Summer!

Finished Sea Turtle Maurice in all his 4th of July glory! 

Bacon Wrapped Cheddarwurst Poppers

Sometimes it can be hard to find fun and exciting ways to re-imagine common or classic dishes.  Other times, all it takes is a simple idea to totally transform something you think you knew into something even more amazing.  That is how I felt when I first saw this idea.  It was definitely a, "Why didn't I think of that?!" moment...  At each stage of the process as I assembled this dish I grew more and more excited.   After all, it combines one of my favorite sinful treats, jalapeño poppers with one of my favorite summer foods, Cheddarwurst sausages.  Wrap it all up in a blanket of bacon and you have quite possibly the tastiest appetizer I've had in a long time.

Nice large jalapeños are perfect
for this recipe! 

The smokey sausage and creamy filling plays the perfect balance to the heat from the jalapeño pepper while the crispy bacon adds a nice crunch and bacon-y goodness that makes for the perfect bite.  With the warm weather finally here to stay, and backyard cookouts in full swing, these make for a really fun appetizer if you are looking for something decadent to serve to your friends.  They are so good that people might forget what you serve for the main course!

All cleaned and ready for filling!

To get started, you need to find some nice big jalapeños.  You can make these as hot or as mild as you want by either removing the ribs and seeds or leaving them in the peppers.  I also made a few of these using regular bell peppers and I'm happy to report that they turned out great so if your family doesn't like the heat from the jalapeños or you have younger children that can be a great alternative.

Cut the stems off the peppers and halve them.  I scooped out the ribs and seeds when I made them, leaving a perfect little cup ready to be filled.  In a small bowl, combine the sour cream, cream cheese and shredded cheese.  Add in the salt and pepper to taste and stir until it is well mixed.   I used the Veggie Cream cheese in these to add another layer of flavor that I think is really great.  You get the onion flavor coming through that is better than just plain cream cheese, but anything you had on hand would be fine.  Hmmmm...maybe I will try these with a smoked salmon cream cheese.  ::: drool :::

Mmmmm....cheesy!

Take the sausages, and cut them in half and then cut each half lengthwise so you have small little planks that will fit on top of your jalapeños.  This will vary depending on how big your peppers are so just eyeball it.  If you use the cheesy smokey style I did you will see the tasty little pockets of cheesy goodness peeking thru.

Filled to the brim with the creamy mixture,
the peppers are ready for their  sausage toppers

Now you are ready to assemble!  I sprinkled a little bit of the shredded cheese in the bottom of each pepper.  Then, using a small spoon, fill the pepper with the cream cheese mixture.

Rather than taking each of the peppers all the way through the entire preparation, I find it easier to use the "assembly line" method and get each stage of the process done before moving on to the next step.  That way, you don't end up with greasy hands from the bacon and a messy work area. 

Once you have them filled, place one of the sausage planks on top of each pepper.  Push it down into the mixture slightly to secure it.  Once you have them all assembled to that point, go get your bacon out of the fridge.  By keeping it chilled up until this point it will be easier to wrap tightly around the pepper which gives you a better chance at it staying together when you cook them.  

Bacon wrapped tightly, overlapping to help keep
the filling inside the pepper.

To wrap the peppers, just pick up one of the halves and starting at one end wrap the bacon all the way around.  Overlap it as you go so it is nice and tight and completely covers the sausage and cream cheese filling.  When it bakes, some of the cheese will ooze out so you want the bacon wrapped tightly to help keep the filling inside the peppers.  You can use a toothpick to keep the bacon in place if you want.  But if you plan on grilling them, be sure to soak the toothpicks in water before hand.

At this stage, you can either bake or grill them.  If you grill them, you are going to have to keep the grill at a medium steady temperature.  You should not turn or flip these at all.  Just set them on the grill, and cook them with the cover closed so the heat inside the grill crisps up the bacon.  Indirect heat would be best for this, so place your coals off to one side and place the peppers on the side without the coals.  Grill until the bacon is crispy and brown and the peppers are cooked through.  

They look like bacon wrapped
presents for your guests to enjoy!

To bake them, set the oven at 425 degrees, and bake for 25-30 minutes.  This will depend on your oven and the size of the peppers you are using, so just keep an eye on them.  You want the bacon to be crispy, but not burnt.  Some of the cream cheese filling will ooze out, but don't worry too much about that.  When you transfer them to a serving dish they will look fabulous.  

A great shot of the filling and
sausage wrapped in crispy bacon!

You can use aluminum foil on your pan if you want an easy clean up.  My husband was lamenting that I forgot that step when I made them because I was so excited to get them in the oven!  Lucky for me, he loved the final product so I was quickly forgiven.  

Just one bite and we both decided that this treat was a definite winner.  And, considering that the Chicago Blackhawks went on to win an amazing last minute Stanley Cup victory later that evening, I think these might have become our "good luck" game time snack!




Bacon Wrapped Cheddarwurst Poppers
5 large Jalapeños
10 - 12 pieces Bacon
Cheddarwurst sausages
1/2 c. shredded Colby Jack Cheese
1/2 c. Cream Cheese (I used Veggie)
1/4 c. Sour Cream
Salt and Pepper

The Magic of A Garden

This will be the third year I have planted a vegetable garden.  When we moved in our current home, most of the groundwork had already been done.  The previous owners had put up a cute little white fence (completely lined with rabbit-proofing chicken wire) surrounding the most perfect little plot of earth.  Not so big that it proves to be overwhelming, but plenty of space to happily grow a variety of plants.  As soon as I saw it, I knew I needed to start a garden.

Working the manure, compost
and dirt with the tiller.

Mother Nature was certainly not on my side this year; even the spring onions I started inside didn't take.
Last weekend proved the perfect opportunity for me to plant as the weather was a bit on the cool side, and the rain actually let up for a change.  My husband and I spent one day just prepping the soil.  While the last two years have been productive, I thought the quality of the soil needed to be improved for this year so we added several bags of mushroom compost, cow manure and garden top soil to really give the plants the food they needed.

All ready for planting!  The soil was so soft and
pillowy you sort of sank in it when you walked.

A rented tiller (an absolute must for this tough work!) made for a fun afternoon project for my husband.  Any time he gets to play with power tools or yard equipment it's a good day for him.  But man was he a huge help!  Another new thing we are trying this year is the addition of peat moss.  After last year's scorchingly hot temperatures with little to no rain I wanted to be sure to hedge my bets on the soil being able to retain water.  Peat moss loosens compacted soil and improves water retention, aeration and drainage.  It also helps prevent the leaching of valuable nutrients and promotes root development.  Where was this stuff last year when I needed it?  Lesson learned.

Mapping out where you want things
to go helps make sure you stay organized.

One of my favorite things to grow is peppers so I always plant a large variety - - Bell Pepper, Jalapeño, Serrano,  Habanero, and Poblano.  I plan to utilize them in all manner of ways including salads, salsas, stuffed jalapeños (wrapped in bacon, on the grill!), guacamole and of course pickling.  There is something strangely addicting about pickled jalapeños.  They are great in Bloody Mary's too!

Radishes starting to sprout
after just one week!

The other thing I love to grow are tomatoes.  This year I planted Yellow Pear, Cherry, Roma, Early Girl, and a Black Krim Heirloom variety.  I think we might eat a variety of tomato with every meal once they start coming in.  Caprese salads with mozzarella and fresh Basil are a favorite although we eat them in dozens of other types of salads.  And my husband's favorite dish is a called Pasta Ponza which has roasted cherry tomatoes with bread crumbs, parmesan cheese and capers, all baked until crispy and golden and then tossed with pasta.  It is delicious! I will definitely share that one in a future blog.

In addition to the peppers and tomatoes, I am growing Pattypan Squash and a Magic 8 zucchini which is a new variety for me.  Small and compact the pattypan are really great on the grill, and go perfectly with my fresh pesto.

Oregano, Chives, Rosemary and Dill.  They
will grown in quite nicely and fill the pot
as they grow.

I also planted two different kinds of Cucumbers, Lettuce/Mesclun, Radishes, Carrots, and Onions.  Like the tomatoes, there are a variety of dishes I utilize the cucumbers in including pickling them and serving them sliced super thin in a Red Wine vinegar dressing with dill and onions.

My plants usually tend to give me way more cucumbers than we could ever eat so I give some to friends, co-workers and random people on the street.  :)  But seriously, it is usually a pretty grand bounty which makes me feel like an accomplished gardener.

To make sure I can get all those veggies to fit in my little garden, I have to do some pre-planning.  I like to actually draw it out and give myself a few options.  You need to take into consideration if any parts of your garden get more sunlight than others and of course you should think ahead to how you are going to reach the plants to harvest from them.  The version/layout pictured here was version #5 I think.  I always go back and forth on where I want to put things, and inevitably, I don't end up with everything right where I mapped it, but for the most part I  try and stick with the plan.

Basil and Thyme.  I'm going to add Thai Basil
to this pot in the open space remaining.

In addition to the vegetable garden, I also have a pretty extensive herb garden this year.  For most of the recipes I make throughout the summer, it is the herbs that add the perfect accent to the dishes.  After all, a Caprese Salad isn't a Caprese without the Basil!

Cleaned Radish Sprouts make a great addition
to salads.  Their peppery bite hints at the
tasty harvest to come

This year I am growing Basil, Thyme, Rosemary, Dill, Oregano, Chives, Parsley and Cilantro.  Its spread out amongst a few different larger pots and I have my Cilantro in a separate smaller container.  It is more fussy and needs to be kept in cooler places to keep it from "bolting", which really just means it goes to flower.  Because I know I will want to make lots of pesto I also have several other flower boxes of just Basil seedlings (which you might remember I started this Spring inside) that are coming along quite nicely.

I will continue to post pictures of the garden so you can see the progress as we move through the season.  It is always amazing to me how quickly the plants go from small little plantings (or seeds even!) to full grown plants that make the garden their domain.  Having plants that produce results at different times makes gardening a lot more rewarding as well.  Just two weeks in and I'm already thinning out my Radishes and enjoying salads with the greens that I pulled.  Its amazing how quickly they grow!

A view from the front gate of the garden. And once it stops
raining for more than a day I will clean off the path!
That pot on the step is my garlic!

Nurturing the garden and watching things grow and become ready to harvest helps me to appreciate the food we eat and the work that goes into making it a reality.  It might sound cliche but it really is true that nothing tastes quite as good as vegetables grown from your own garden.  There is a satisfaction that growing and producing your own food brings that can't be explained.  You just have to experience it for yourself.

The wonder of watching as the garden takes on its own identity - - as the bees busily go about doing their jobs, and the plants reach for the sky - - makes me truly appreciate the flavors and the bounty from the garden each and every year.  There really is something quite special about getting to be there and about being a witness to the magic that is a garden.

Another view of the garden; Tomatoes in cages, cucumbers along
the back with trellises and the radishes coming in along the front.  

A Taste Of The Unexpected

There are some ingredients I just love to experiment with.  Additions that take recipes from just ok or ordinary, and make them something more memorable and delicious.  One of those ingredients is bacon.

So I have your attention now, don't I?

There is just something about bacon that makes people happy.  The smell of it cooking on a Saturday morning just seems to make everything seem ok.  Eating it seems like a guilty pleasure and a reward all at the same time.   So adding it to dishes when you don't really expect to find it is something I love doing.  This recipe for Spicy Bacon Mixed Nuts is a perfect representation of that concept.

Thick cut bacon works well!

The flavor that is imparted from the bacon adds a touch of smoky richness that the roasted nuts just wouldn't have on their own.  That, contrasted with the spicy heat from the cayenne and the sweetness from the sugar makes each handful a perfect bite.

I adapted this recipe from one of Giada's and when I read the recipe I just knew it would be a huge hit with my family.  This past Thanksgiving, I was making a batch and had it cooling on the counter when my parents arrived.  They had no sooner than set down their luggage inside the door, hugged me and then we dove into the pan!  We all three stood there shoveling the bacon-y goodness into our mouths, laughing.  Mmmmm, bacon!  Just a few days later, my in-laws arrived for our version of Thanksgiving, and they too were hard pressed to keep from going back to the pantry for nibbles of the crunchy treat.  I knew I had found a keeper for sure!

When it is first added to
the pan, it is a bit crowded.   

Assembling these is really quite simple.  First, take about half a package of bacon and cut it into small 3/4 inch pieces.  I choose to use a thicker cut because I like the texture it has once it is cooked.  If you love Applewood smoked or Maple flavored bacon, I think this recipe would adapt well to whatever you like best or have on hand.  So after you cut up the bacon, sauté it over medium heat until it is cooked through and golden and crispy.

After it is cooked through, the bacon
is crispy and moves around the pan easily.

When you first put it in the pan it will be somewhat crowded but it will cook down and shrink up into little bite sized pieces.  (You can see both of the posted pictures to get a better idea of what I mean.) Keep an eye on it so it doesn't burn, but using the medium heat will ensure it all gets cooked through evenly.  You won't be cooking it any further so be sure and get it nice and crispy at this stage.  Feel free to conduct tasting experiments to ensure it is at its full level of deliciousness.  I find that cooking bacon usually draws any interested "taste testers" who might be home into the kitchen!

Using a slotted spoon, remove the cooked bacon to a paper towel lined plate and allow to cool.  Reserve the bacon fat into a measuring cup, being careful not to burn yourself on the hot grease.  If you decide to make a double batch, be sure and cook off the bacon in two batches to ensure your bacon cooks to the crispy and crunchy final product you are looking for.

Save that egg yolk for something else,
because you won't need it for this recipe.

While the bacon is cooking, you can prepare all the other ingredients.  Separate one large egg white and add it to a larger mixing bowl -- one large enough to handle all the ingredients you will be adding! -- and whisk it with a teaspoon of kosher salt until it is foamy and well incorporated.  Slowly add in 1/3 of a cup of granulated sugar and about a teaspoon of cayenne and mix until it is well combined.

You can certainly control the heat level by adding more or less of the spice.  I like these to have some good heat to them to really contrast with the salty bacon and the sugar coating.  It adds a depth of flavor and unexpected taste to the final product that I really enjoy.

Egg white, salt, sugar, cayenne
and nut mixture...

At this point, you can add in your mixed nuts.  Really the sky is the limit here, but I love the combination of pecans, walnuts and almonds.  For a single batch, I used about 1 cup of each of the kinds of nuts....more of the pecans just because they are my favorite.  Using a large spoon or spatula, mix the nuts well, being sure to coat them all in the egg white mixture.  Take the reserved bacon grease and spoon it onto the rimmed baking sheet.  I use a Tablespoon measure for this step and add the grease just until it coats the bottom of the pan.  Tilt the pan back and forth to get it to cover evenly.  This step adds a lot of bacon flavor to the end product so I recommend that you don't skip it.  If you want to cut back some on the calories and fat then just use a little bit of the grease.

All set for the oven! 

Scoop the nut mixture onto the pan and spread it out evenly.  Bake in a 325 degree oven, until crispy and roasted, turning and stirring the mixture every 10-15 minutes or so.  Depending on your oven and the size of the baking sheet you are using, the total cook time can vary so keep checking on them to ensure you don't burn them.  For me, 30 minutes is just about perfect.  When you first take the nuts out, they may be just a little bit soft still, but they will crisp up as they cool.

Set the pan on the counter to completely cool (if you have that kind of willpower) and then scrape the mixture into a bowl.  Take the cooked crispy bacon you set aside earlier and mix it together with the nuts.

This mixture will stay fresh and tasty in airtight tupperware containers or ziplock baggies in a cool dry place, for the few days that it will take you and your family to consume it.  I will give a fair warning here that the mixture does leave the pan in quite a sticky state.  My suggestion is to just fill the sink with hot, soapy water rather than trying to wrestle with it.  I'm sure you can find something to munch on while you wait for it to soak!

Spicy Bacon Close Up! 

Water Not Included! - DIY Rain Barrel

Spring in Chicago has been slow to surface this year.  The weather does seem to have moved away from the really chilly temperatures and more into the rainy April weather that is pretty typical this time of year.  I have been breathing a big sigh of relief after last summer's scorching high temperatures and drought-like conditions left my yard and garden in a pretty sad state.  All of this glorious rain means my yard will be ready to "spring" into action after we get just a few sunny, warm days.  My hearts go out to everyone who is dealing with flooding and damage in the area though; certainly that is a very bad result of this deluge and we can only hope that the worst of it is behind us.

After spending all of last summer filling countless watering cans, running sprinklers and paying our inflated water bill, I committed to find a more cost-effective solution to watering our flowerbeds, pots and veggies.  One of my good friends has always been environmentally conscience and she tried to get me to install a rain barrel years ago, but I never had the motivation to actually do it.  So, thanks to that crazy high water bill and that fabulous little addition to our lives called Pinterist, I set out on my newly inspired mission and found no shortage of DIY pages on how to build and install a rain barrel.  Who knew there were so many ways to build a can that holds water!  :)

Spigot secured into the side of the can;
you can see the black gasket ring sealed
up the opening.

All of the items you need for this project can be purchased at a local hardware store.  I did some price comparisons on the pre-assembled barrels and I'm happy to report that by "DIY'ing it" I saved approximately $45-$100 depending on which brand or type of barrel you purchase.  So while the DIY version isn't the most attractive addition to the landscape, I was able to find a garbage can that matches my siding color almost exactly.  And, I managed to tuck it in an inconspicuous space where the greenery should fill in quite nicely.  [As an aside:  The ones you can purchase mostly look like faux brown barrels anyway and unless you want to spend big bucks on the "hipster looking" retro, reclaimed wood versions, (which are gorgeous!) you are likely going to be left with few options anyway!

You will see two washers but we ended
up only using one of them

I followed a few different websites/directions when I completed my project which allowed me to customize it.  The first thing you need is a sturdy garbage can with a tight fitting lid.  Don't skimp and get a cheap one because you need it to hold up well when it is filled with water.  This is the most expensive purchase you will need for the project.


Drill a hole towards the bottom of the garbage can just a little bit smaller than the hole in the spigot you purchased.  You want it to be pretty far down so you can get at the water that is in the can.  Thread the plumbers tape around the threads, put one of the gasket rings onto the neck of the spigot (so it will sit flush up against the side of the garbage can) and push/screw it into the opening in the can.  You want it to be snug and tight so it will take some muscle!

Take the large washer and fit it around the female bib (fancy name for the piece that you are going to screw to the back side of the spigot to hold it in place) and then use the second rubber gasket to ensure it seals up nice and tight.  Doing this should ensure you don't get any leaks around the gasket and will hold the spigot tightly against the side to ensure it has some stability.  You will have to climb inside the garbage can to get this part fitted in place so it is most helpful if you have someone to hold onto the gasket to keep it in place and hold the can itself.

The next step is to cut a hole in the lid of the can.  You will want to cut it to fit best with the shape of the downspout you will be using.  I used a utility knife/blade to cut the hole.  It takes some strength but the cover is pretty pliable so if you are patient you can get a nice neat hole.

Close up of the overflow hose

I found a great adaptable plastic piece that fit over our existing downspout and also allowed me to bend it into place perfectly so I didn't need to be very exact with the hole I cut.  Before you fit the lid into place, if you are going to create an overflow tube, you should drill that hole and fit the hose and secure it now toward the very top of the can.  This is necessary because you won't be able to access the inside of the garbage can from this point forward.  We drilled ours on the opposite side as the gasket and directed it away from the can.  It will serve as a great way to water the flower bed (double duty!).

Black landscaping mesh covering
the hole will keep the debris and
insects out of the water source.

Now it is finally time to seal up the can!  To ensure that bugs and debris don't get into the water it is necessary that you cover the barrel with mesh or screen.  I had a partial roll left over from last summer and it was easy to cut it to shape.  Be sure it covers the top so the lid can fit tightly over it.  You can go around and cut off the excess if you prefer.  I used some extra twine we had and wrapped that around the can lid just to clean up the excess material and secure it even more, although it is an extra step you don't need to take if you don't want to.

Before you set the can in place, you will want to arrange the bricks to make a level platform for the can.  Once it is filled with water the rain barrel will be very heavy so its important that it is level and gives the barrel a sturdy place to rest.  You also want to think carefully and pick a location for the water barrel that works best for your yard and gardening situation.  It will have to be a location that you can tie in the downspout from an existing gutter - - the collection source for the water!

Another reason you want to elevate the can with the brick platform is so you can fill up a watering can. My suggestion is that you do a 'dry run' (no pun intended!) to measure the height of the platform along with the can and your favorite watering can.  A little pre-planning can make all the difference in a project like this.   Get all the materials together and then walk through each step of the process - - what you will do first, second, etc.  That will allow you to predict any potential problems or assemble issues you might have with your particular location.

Finished project installed and ready for the rain! You can see how the
spigot is elevated enough to fit the watering can underneath.

Set the empty barrel on top of the bricks and turn the spigot to where you want it (and can fill your watering can), arrange the run off hose and set up the downspout so that it flows directly into the hole you cut into the cover.  From there, all that is left to do is wait for the rain to fill up the can.

Just one day after we got ours into place we got about 7" of rain in the course of about a week so that run off/overflow proved to be important for us.  I almost wish I had set up two of the barrels to capture all that valuable water!!

As DIY/home improvement projects go, I was pleasantly surprised at how easy it was to complete. Most of my friends will attest to the fact that I am usually the type of person who over thinks things, and tries to get too "fancy" with projects; it doesn't get much simpler than this.

If you have flowers or plants you need to water this year and want to save some money while making a positive impact on the environment, I encourage you to install one of these yourself.  So there you go....one beautiful DIY rain barrel just waiting to gather precious rain water to help make my garden grow.

May Flowers Here We Come!

Materials:
Garbage Can and Lid
Hose bib (spigot) and matching female bib
1 Large Washer
2 Rubber Gasket rings
White plumbers tape
Landscape Mesh or Screen
Downspout Adapter or elbows (as needed)
Overflow hose (optional) and female connecter
Landscaping bricks or blocks 

Tools:
Drill and bit
Exacto knife
Screwdriver
 

argyle APPETITE is Open For Business!

I'm thrilled to be able to announce the launch of my new business, 
argyle APPETITE!  

I've spent a long time dreaming and formulating the idea of starting my own business.  It just seemed like a natural progression for me considering how much I enjoy cooking, gardening and entertaining. An opportunity to share that passion with others while getting to spend time doing things that truly make me happy was an easy choice.  And while the blog is great, and I will continue to post entries and share my culinary experiences, I just felt like there might be a greater opportunity for me to explore.

Don't get me wrong, there were many obstacles and moments of doubt when I would stare at my lists of to dos and ideas and think it was just not possible. But each time I would talk to someone about my idea for argyle APPETITE, test out a recipe, or come home after work and find complete peace and solace working in my kitchen, I would get a renewed sense of drive to make it a reality.  And to think, here I am officially launching the business! 

So, what is argyle APPETITE all about?  
By approaching classic techniques with a touch of the modern and practical, I will strive to bring the essence of food and entertaining to life with a focus on the nostalgic things we know and love.  Because after all, that is what I love most about cooking.  That feeling you get when you have people gathered around your table -- talking and laughing - - spending their rare down time just enjoying each others company.

A speciality food and entertaining business, argyle APPETITE will offer a variety of cooking and entertaining services - - everything from in-home cooking instruction and menu preparation to event planning.  There will also be a la carte ordering options for speciality food and gardening products and services.  Everything you need to start taking those rare moments, and making them into memories.

What does argyle have to do with food?
The idea behind the unusual name, because I'm sure you are wondering, is actually two-fold.  First, I love all things argyle.  It has become a sort of signature fashion statement for me as I almost never leave the house without at least argyle socks on!  Second, and more relatedly, an argyle pattern is the overlapping of motifs, with a sense of three-dimensionality, movement and texture.  The layering of flavors, seasonings and contrasting textures in cooking is very much like the argyle pattern itself; all of these things take food from simply good to amazing!  So in this way, I thought the name argyle APPETITE was fun, memorable and also very personal to me.  

Huge Thanks! 
I have to take this opportunity to thank my husband Andrew.  I could never have gotten this far without his continued support and encouragement.  And, of course, for all the time he spent taste testing my recipes and listening to me run through the lists and lists and lists of ideas I had.  Each time I started doubting myself he was there to lift me back up and keep me moving forward.  Thank you so much for believing in me, and making me see that it was ok to follow my dreams!

To learn about upcoming argyle APPETITE events or opportunities, please follow me on Facebook and Twitter @argyleAppetite  You will also find a link on my blog that has my Menu of Services.  For any specific questions or inquiries, you can email me at framework1005@gmail.com

So, off I go on this new adventure, and I couldn't be more excited to share it with each of you...Let's get our argyle on! 

Just In Thyme - Springtime Skin Care!

The weather is starting to warm and you can start to smell Spring in the air.  Along with planting my gardening and grilling out, the warmer weather also brings with it the opportunity to bare our feet in sandals, and show off our shoulders to the Sun Gods.   But if you are anything like me, you've been hibernating all winter in knee high socks, warm fleeces and moisture sapping hot showers.  All of those things combined with the dry winter air end up leaving our skin pretty lackluster and dreary by the time April rolls around.

My solution to this dilemma is to whip that dull winter exterior into shape with some scrumptious sugar and salt scrubs you can make at home with just a few ingredients.  The salt scrub is going to be a little more abrasive, while the sugar results in a gentler exfoliator.  And as an added bonus, they make awesome hostess gifts for summer BBQ parties or festivities.  While other people bring a boring bag of Tostitos, you can steal the show by bestowing upon your host with a homemade body scrub.  Consider yourself invited back often!

Brown Sugar Vanilla Scrub
To make the Brown Sugar Vanilla scrub, I started by gathering together all the ingredients I needed and picking out a container to hold the finished product.  I use these jars for everything from pickling to pestos to infused oils; they make pretty gifts and are reusable so I think they are worth the investment.

Both sugars in the jar before mixing

I chose to use two different types of sugar to add both a textural component but also a color variation that I think makes the scrub look even more luxurious and expensive.  The pure cane sugar has a pale creamy color that is the perfect contrast to the organic dark brown sugar.  Rather than using an expensive Extra Virgin Olive Oil which has a stronger scent, I chose to use Grapeseed oil.  This is a much more neutral oil and allows the other scents you choose to incorporate to take center stage.  Grapeseed oil can be found just about anywhere but if you can find it in bulk it is usually pretty reasonably priced.  The oil is rich in linoleic acid, which is a fatty acid that's beneficial for skin and cell membranes.  It moisturizes the skin beautifully.  Use any extra oil for sautéing and roasting vegetables or even grilling.  Because it has a higher smoking point than olive oil it should fit nicely into your summer cooking repertoire.

Close up of the sugars mixed  
together (before oil)

Pulling the scrub itself together is so fast and easy you will find yourself wondering why you ever shelled out all that money for expensive store bought versions.  Simply place the sugars into your container and mix until combined.   If you are just using one kind you can skip the mixing and just be sure to break up any larger clumps of sugar.  Then, add your oil slowly.  It will gather at the top of the container so start by just adding a little and use a skewer or spoon to mix the oil in with the sugars.  The oil will slowly work itself down to the bottom.  Continue to add the oil until it reaches about 1/4 inch above the sugar and is at the top of your container.  Feel free to add more sugar or oil until you get the consistency you like.   There is no exact measuring here!

The paste contains the vanilla
bean seeds which leads to a
more intense scent than just extract

Instead of using essential oils (which again can be pretty expensive) I used Nielsen-Massey, Madagascar Bourbon Vanilla Bean Paste.  I have it in my cabinet already for baking (it's also amazing in crepes, pancakes and french toast) and has the most intense vanilla scent that makes it a great addition to the body scrub.  If you don't have the paste you can substitute vanilla extract.  Add it to the mixture and stir until well combined.  I used about a 1/2 Tablespoon of the paste but it depends on the potency of the extract you are using so experiment until you get the combination you prefer.  It will get stronger as it sits in the jar so give it some time and you can always add more if you want a stronger scent.  Consider yourself warned that your significant other will start to wonder why you smell so good...You can thank me later!

Finished Brown Sugar Vanilla Scrub!

Lemon Thyme Sea Salt Scrub
To make the salt scrub it is the exact same process, but you switch out your main ingredient.  I chose to use a Sea Salt which has a much finer texture and makes for a more soothing and less abrasive final product.  Don't get me wrong, I want to show those dead skin cells who's boss but I want it to be somewhat relaxing in the process.

Sea Salt, Grapeseed Oil, Lemon and Fresh
Thyme standing by!

One of the ways I particularly like to use this Salt Scrub is having it right by the sink (indoor or outdoor) for after you work in the garden, or if want to rinse that garlic scent from your hands after cooking. Its such a refreshing citrus scent and the light exfoliation leaves your hands so silky that using it really does feel like a special treat.

Of course, it works beautifully in the shower as well, but if you are like me you will end up making two batches just so you can have it at the ready.  And what a great gift idea for that gardener or neighbor who shares their bounty with you over the summer months as a thank you?!

Chopped up zest and herbs ready to be added  

The first step is to zest the lemon and pull the leaves from the fresh Thyme.  If you hold onto one of the stems of the herb and run your fingers against the grain of the leaves they come off quite easily.  Chop them up a little to release the oils and fragrance and to help make the pieces smaller.  Reserve the whole lemon off to the side because you will use the juice in just a little bit.

Place the salt in the container you are using to hold the scrub and place the herbs and lemon zest on top.  Just like before you want to add the oil slowly and let it seep down into the container.  I found using a wooden skewer to get it started was great, but a regular spoon let me really mix the add-ins so it was a consistent color and all the salt was mixed in.  You want to see the zest and the Thyme throughout the scrub.   

Oil pools at the top until you work it
in with the skewer and spoon

Cut the reserved lemon in half and squeeze the juice from half of the lemon into the scrub mixture.  The lemon juice will actually serve to work as a natural toner and bleaching agent to help lighten dark spots on the skin. Right about now, between the smell of the fresh thyme and the freshly zested lemon, you should be imagining yourself decked out poolside enjoying a margarita.  This stuff smells so heavenly! 

Both of the scrubs will last up to a few months if you use a container that has a good airtight seal. I leave mine in the shower or on the counter and they have lasted quite beautifully without any issues.  

Look out warm weather, here we come!

Finished Lemon Thyme Sea Salt Scrub

Finished scrubs in their pretty jars; they look almost
good enough to eat!