Eightymillion

A DIY craft and photography blog. Dogs included.

Gardening Tips & Ideas: Part 2 of 2

On last week’s garden post, I shared a few tips and ideas that were used with this year’s garden.  If you missed that post click here. I’m happy to report everything is doing awesome!  Please excuse the color variation from photo to photo.  They were captured with different cameras throughout the days of documenting the garden’s progress.
Patiently waiting for crops.
Once the plants started to grow, cages were placed around them.  As you can see the tomato plant on the left has a stick in the center of it.  It was growing way to big for a cage, but needed some additional support. Actually, it was an old broom stick I had in the garage that wasn’t being used. (recycling tip)
After the cages are in place keep an eye on the plants.  You’ll want to make sure as it grows to keep the leaves on the outside of the cage.
The tomato plant continues to grow.  As you can see in this photo the first support stick is invisible, so a second one was positioned according to what branches were the heaviest.  Then I cut up a t-shirt (recycling tip) into strips to be used as a rope.  You want to use a cotton t-shirt that way it’s soft against the stems.  A robe may cause it to break.
Keep an eye on the straw in the garden.  If the newspaper starts to show through, add another layer. The birds are having a blast stealing pieces to build their nests with.  I don’t mind sharing with the condition that they stay away from the vegetables.
This has been the biggest tomato plant ever.  Perhaps it’s because I opted not to place a cage around it. The photo shows another support stick, but at present time there are three sticks supporting its branches.  Lots of tomatoes!
My favorite part of the garden is the recycled pallets.  The leafy vegetables are doing well in them. Snipping off what I want and more comes in right away.
The collard greens have their own section in the garden.  Adding the strip of straw down the center has proven successful.  No weeds anywhere!  And it makes a nice walkway in between the plants.
Have you ever harvested green peppers?  It’s super easy.  Click here for the details.
I captured this photo a couple of days ago and shared it on my Instagram account.  They smell as good as they look.
So, I ask you.  What’s in your garden?

Gardening Tips & Ideas: Part 1 of 2

This year we planted the garden on Memorial Day.  Why so late you ask?  First, it was the only day my boyfriend (Adam) and I had off together.  And second, it was the first day of the season that Mother Nature decided to give us nice weather.
Adam did a lot of research into different techniques that could be used in the garden.  He usually tills the garden by hand with only a shovel.  Last year we borrowed my Uncle’s rotary tiller.  This year we chose not to do either.  Keep reading.
We spent Memorial Day weekend pulling out all the weeds that have accumulated since last year’s garden.
Now it was time for a quick road trip.  I won a contest ($50. gift card to Home Depot) that was hosted by LA’s How2Girl, in which I was to submit my favorite DIY projects for the garden. A couple weeks later, my prize was in the mailbox.  They don’t have a location here in town, so the closest one is in Cedar Rapids. Well worth the trip.
Everything on our list was on sale.  Perennials for $2.50, vegetable starter plants for $3.33, seed packets for $1.50.  We always do a mix of starter plants and seeds for our garden.
We filled up two carts, loaded the truck, and headed home to get started.
First we positioned the plants in the garden.  Then brought in two pallets.  I had seen several ideas on Pinterest and wanted to try it myself.  I hate weeds and refuse to use chemicals in the garden, so this was one way to control them.  Refer to this article when looking for pallets to use.
Using the leftover fabric landscaping from last year, we cut enough to cover the bottom of the pallet to secure the dirt inside. Leave extra fabric along the edges to staple up the sides.
Depending on the construction of the pallet you may use less fabric to secure the sides.
Using a staple gun, Adam secured the fabric to the pallet.
We put the starter plants in first, mixing the dirt with some miracle grow.
All of our leafy vegetables are planted as seeds.
Funny story.  We recycled a dog kennel that my neighbor gifted us to keep the dogs out of the kennel.  It works!  They enjoyed watching from the other side.
I filled the pallets with dirt and then planted one with leafy vegetables and the other with herbs.
The cilantro and basil were starters.  In between we planted garlic chives and green onions (seeds).
Using a sharpie I marked what was in each row.
Next, using a Rubbermaid tub filled halfway with water, we dipped the newspaper in, enough to dampen it, and then placed it all around the plants.  Skip the sale ads, that paper is to glossy.  Instead of cutting holes in the paper it was easier to just rotate the paper around the plants.  Your goal is cover all of the exposed dirt.  Read more here about newspaper weed control.  We did three layers of paper.
After the newspaper was in place we added a layer of straw.  And last watered the entire garden. That’s it! The garden is in.
I’ll be posting part two of this post to show how everything is turning out.  Including a couple more tips to help you out.

Five Friday Favorites

Everyday while surfing the web I come across so many things that entertain, inspire, and educate me.  So, I’m choosing five of those to share with you here.  Enjoy!

FINALLY!  {I love this show}

Are you visiting Chicago this summer?  Perhaps leaning out a window 94 floors above the city is on your list. I might try it…might. {Photo credit: nbcnews.com}
Emma, from A Beautiful Mess shares a recipe for Cauliflower Crust Pizza.  I’m going to try it.
This week a friend of mine introduced me to these two talented musicians.  Be sure to check out their website and if you ever get the chance to see them live, GO!
Have you ever been watching a tv show/movie and get distracted by the music that’s playing?  It happens to me all the time! Tunefind is a website that can help.  {Photo credit: lifehacker.com}
~Jennifer

Vegetable Garden 2013-What We Planted

One week ago today we put the garden in.  We look forward to this day every year.
Red Potatoes, Kale, Collard Greens, Spring Mix, Spinach, Garlic Chives, Green Onions, Lady Bell (Green) Peppers, Golden Bell Peppers, Sweet Banana Peppers, Anaheim Peppers, Jalapeno Peppers, Packman Broccoli, and Husky Cherry Red Tomatoes. 
Our very own salad bar right in our backyard.
We use half starter plants and half seed packets.
I’ll be going back for some annual flowers to plant around the house.
My Uncle loaned us his tiller to get the dirt ready.  One powerful machine.  This is the first year we used one.
I hate the weeds and refuse to use any chemicals due to the dogs.  Therefore, every year we lay down the fabric landscaping before planting everything.
Everything is growing at lightening speed!
Remember last year’s post about recycling a dog kennel to keep the dogs out of the garden?  If you missed it click here.  Our’s is still standing strong.

My Best Pasta Sauce Recipe

I like to keep a variety of meals on the menu but this one stuck with me.  A couple of weeks ago I threw together a few ingredients and I must say this is one of my favorites.
Remember when I shared my sauce recipe for spaghetti?  This one is better.
Here’s what I used:
*One 24 oz. jar of Chunky Ragu Pasta Sauce (My favorite is Tomato, Garlic & Onion)
*One 14.5 oz can of petite cut diced tomatoes
*Italian seasoning (probably around a tablespoon-who measures?)
*Sugar (again, I didn’t measure)-I like my Italian dishes sweet!
*Chopped onion (add as much as you like)
Mixed everything in a pot and simmered on the stove on low for about 1 1/2 hours.  Prepare your choice of pasta noodles and mix together.  Yum!.  It’ll taste even better tomorrow.

What’s On My Plate: Homemade Vegetable Pizza

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.” 

It’s been awhile since I’ve posted a recipe.  If your new to the blog you can read a little history on how this series got started right here.  And thanks for visiting.

The cold weather always inspires me to cook.  Lately I find myself visiting the salad bar at HyVee almost everyday.  I’ve come up with some ways to cook for less utilizing what they have to offer.  Have you ever bought groceries for a particular meal and then not use everything?  Here’s a solution that may help you out. 

I love pizza.  I can have it everyday and never get sick of it.  There is a pizza place within blocks of my house.  Convenient right?  Well, the distance is but the price isn’t.    

Homemade Vegetable Pizza:


I found that if I get all of my pizza toppings from the salad bar I have no waste.  Everything is fresh and clean.  I buy what I’m going to use and nothing more.  And it’s much cheaper.  For the container above it cost $1.80.  
I mixed these two sauces together.  Not sure what triggered this, but trust me it’s good!  Perhaps it’s because they were stacked on the shelf right next to one another.  Costs around $2.00 for both.  Freeze the leftover sauce for the next pizza because you won’t use it all on one.
All of my seasonings come from the Calico Bean Market.  I use their Italian Seasoning for this recipe.
I don’t mind store brands and find that sometimes they are almost a dollar cheaper than name brand items and taste exactly the same.  This store brand cost $1.88.  
I’ve made pizzas before where I made the dough, but I prefer the store bought crusts already made.
Using a large pizza pan I roll the dough out, shape it to cover the entire pan.  Drizzle with olive oil and the Italian seasoning and bake for about five minutes.
Add the pizza sauce and some more Italian seasoning.
The toppings that were chosen from the salad bar are chopped into smaller pieces and added on top of the sauce.  The BF wanted pizza also so I gave him a “portion” because he requested Italian sausage.
Last comes the cheese.  Cheese is always on sale and I never use a whole bag for one pizza.  I think I spent $2.50 here.
Notice I said portion above because I didn’t give him half.  Greed?  Yes, always when it comes to pizza.
Switch up your toppings and try different combinations.  Broccoli is awesome on pizza.  I’m not sure if the restaurants even offer that as a topping.  Cauliflower and sprouts might be good.  Be creative.
All this for under $10.00!
Enjoy!

I plan on making another one just as soon as I publish this post.  We are in the middle of an ice storm today. That’s okay with me.  I have a good internet connection and a warm kitchen.
Until the next word…
~Jennifer

Friday’s Top 10 List: 10-5-12

I’ve been in complete “aw” this week.  The fall colors here in the Midwest have been on fire!  I find myself pulling over A LOT to take photos.  I’m also helping a friend create a gift for her dad for Christmas which involved taking photos of her parent’s house.  I captured those yesterday.  The wind was blowing the crisp yellow leaves around me as I was shooting.  It was kind of a surreal moment.  As I snapped the last image for the setting I thought to myself, “I can do this all day, every day, from sunrise to sunset.”  Then I had to go back to work.  Moment over, ug!  
If you have the chance to jump in the car for a short drive do it now.  I’m going to visit as many places I can before the “white stuff” appears and we find ourselves curled up with a blanket and a cup of cocoa.
I also picked up the current issue of Vegetarian Times yesterday.  The image of a veggie pastry on the cover caught my eye.  I use to subscribe to this magazine, but found that I never made any of the recipes so I never renewed.  I don’t eat tofu, mushrooms, squash, and a few other vegetables that are commonly listed as ingredients in this magazine.  Perhaps it’s a texture thing, but still I don’t like their look or taste.  I’m okay with alternating a recipe, but if there’s three or more things I need to change I pass it up.  
Lately, I’ve been searching through any type of cookbook (not just the vegetarian ones) for a new recipe.  I find it easier to substitute the ingredients for those that I like than to find a recipe that includes everything that I eat (impossible, cause I’m very picky).   Example, minus the meat and add potato.  The meat recipes have more ingredients that I like in them than the vegetarian ones.  As I type this it sounds complicated, but really it’s not.  I’m picky.  Okay, rant over!    
No worries.  I’ll be sure to share what’s on my next plate.
There is a HUGE craft fair in Galena, IL this weekend.  I’ll be working part of the day Saturday.  Maybe I’ll get to visit for awhile before I’m due to be at the shop.
This is my favorite time of the year.

*****
So, which team are you?  Edward or Jacob?  Team Edward here!  I’m a true twihard fan, but this may just be a little too much for me to handle.  I had a hard time sitting still for the double feature last year, so I will definitely be calling the local theater to see if they will offer that option again.  I’m sad that the series will soon be over, but looking forward to the gift sets that they release after the movie leaves the theater.  And the soundtrack for each and every installment….oh my.  Hopefully they’ll release a box set of that as well.
Apple French Toast.  What else is there to say?  Click here!
Cute linens.  I would probably frame them for wall art.  I fear getting them dirty.
Do you follow Lori McNee on twitter?  She’s a creative artist who shares her social media knowledge with her followers.  Today she shared this.  I’m printing it to use as a weekly checklist to keep things in order.  From time to time I can fall off track and this list is a good tool.
One of my favorite snacks in the whole wide world.
Take a tour through the kid’s room.  Check out all the vintage goodies.
The only debate that I’m troubled with right now is Canon vs. Nikon.  I keep changing my mind.  So many features to consider.  I will continue to save my pennies until I’ve found the right camera for me.  Until then I can see myself dabbling with film again.  Remember film?  This camera looks interesting.  I especially like that it has a reverse gear so I can remix my images.  
A photography tip.
Looking for that next book to dive into?  Visit Danielle (from Sometimes Sweet) every Thursday as she showcases a lady and her favorite book.  I need to make more time to read.
Would you eat these?  Interesting combination of food.
*****
Until the next word…
~Jennifer

What’s On My Plate: Homemade Veggie Pot Pie

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.”
Last week has been all about comfort food.  Vegetable soup, warm sandwiches, poptarts, mac-n-cheese, and endless mugs of hot cocoa topped off with handfuls of marshmallows.
I eat out a lot when I’m on the go.  More than I’d like to.  I’m thankful for the crisp cool breeze that has been steady in my part of the world.  Why?  Because it inspires me to cook.  Meals large enough that I’ll have leftovers therefore preventing me from ordering carry out.
My sister shared this recipe with me a long time ago.  I actually only made it once last year.  I made it last Saturday with three variations.
Here’s the recipe (courtesy of allrecipes):
http://allrecipes.com/recipe/chicken-pot-pie-ix/detail.aspx?event8=1&prop24=SR_Title&e11=chicken%20pot%20pie%20ix&e8=Quick%20Search&event10=1&e7=Home%20Page
Veggie Pot Pies:

My first variation with the recipe?  No chicken (red potatoes instead).  At least not in my half.  Yes, someone in my house eats meat and was looking forward to this dish as well.  So, being the nice person, I shared.  And I put chicken in his portion.  I say portion because I claimed 3/4’s of the pie.  Cause I was the cook and the cook makes the rules. 
I added diced red potatoes to the recipe.  I keep the skins on for added nutritional value.  They, along with the celery, were picked fresh from my garden.  YUM!    
Everything taste better with butter!  After I took this photo it reminded me that I need to level my stove.  Do you notice the lean?  I laugh to myself on how one things triggers another.  
Pinch bowls!  I love using these when I cook.  Especially those with a lip to them.  Makes it easier to grab and not spill. I found these at the local Dollar Tree, three for a buck.  Can’t beat that.  Seasonings are all from Calico Bean.  My favorite store!
Waiting for the plot to thicken…..oh wait I mean pot.
Here’s where the second variation comes in effect.  The recipe states to place the chicken mixture in the bottom pie crust and then pour the liquid mixture over it.  I added my “veggie” mixture right to the thickened sauce and stirred it so everything is covered.  Much easier this way.  The first time I made this recipe and followed everything as it said my pie pan overflowed.  I’ll explain more, keep reading.  
Instead of using a round pie pan I chose to use a rectangle cake pan (third variation).  This way nothing overflows.  Just stretch the round pie crusts out and they’ll work just fine.  I’ll prepare it this way from now on.  Using the rectangle pan also prevented the pie from bubbling over.
I added the chicken to his portion.  Does your local supermarket offer rotisserie chickens?  They do here and they are a BIG time saver for recipes like this.  They’ll season and cook the bird for you for $5.99.    
Don’t forget to add the slits to the dough before you place it in the oven.  You can see that I made an A on the meat side.  
The meal was a complete success.  Can you believe that my boyfriend actually said that it would be “the bomb” even without meat in it.  I could of slapped him.  Never again will I add chicken!
Next time I make this I’m going to alternate the veggies that I use.  Broccoli and cauliflower sound pretty good.  What do you think?
My only problem:  I’m searching for those little metal pie tins to make this recipe ahead of time and then freeze them.  Can’t find the tins anywhere.  I’m speaking of the ones that the Banquet pot pies come in.  Any resources, please share.  Thanks!
How did this series get started?  Click here.  I don’t cook with a lot of vegetarian cookbooks because they use a lot of ingredients that I don’t eat.  Basically, I find a recipe and alter it to my liking.  I find it easier to alter the meat recipes.  Do you have any you would like to share?  Leave me a comment or send me an email.  barkoutloud22@yahoo.com
Until the next word…
~Jennifer

What’s On My Plate: Veggie Skillet

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.” 
My work schedule has been crazy and to be sure that I eat before I leave I need something quick and easy to make.  The same goes for when I get home from a long day.  Breakfast for dinner is the best!
If your new to this series, click here for a little history on how it came about.  And “thanks” for stopping by.
Veggie Skillets:

I’m pretty close to being 100% Vegan, but not yet.  Recently I made the decision to consume only the egg whites versus the whole egg.  I really never cared for the yolk anyway.  To buy the egg whites in the carton is a little more expensive, but they save time and the waste of me throwing the yolk away.  Tip:  You can add the yolks to your dog’s food.  It’ll brighten up their coat.
I always pick up a couple bag of seasoned hash browns made by Simply Potatoes (green bag) when I’m out grocery shopping.  It seems like there always on sale.  Five bucks for two 20 oz. bags.  Reasonable.  Sure I can peel and grate my own potato, but that takes time.  I prepare the whole bag at once.  When I go to make my skillet I grab a handful and throw them in.  
The fresh cherry tomatoes and green pepper come right out of my garden.  If I have some spinach on hand I’ll also throw that in.  My neighbor recently gave me some huge green onions {thank you}.  The hash browns are already seasoned so I only need to add one more thing.  My absolute favorite seasoning in the whole wide world, veggie pepper.  
A dish that can be prepared in just a couple of minutes.  My electric frying pan works great for this recipe.  I cover the entire bottom with the liquid egg white mixture and then throw everything else in.
One more note I would like to share with you.  In regards to the New York plate that I always use for these posts.  Sure, it’s very busy and probably not the most presentable plate to use for food blogging.  I’ve heard that white is best, but I tend to step outside the box and use props that represent my style.  Here’s a little bit more history on the New York plate.  If anyone has knowledge of where I can get more, please let me know.  This one is made of melmac and was purchased at Target awhile back.  Thank you.
P.S.  Have you liked my page on facebook?  Here was today’s post:
  Took a long photo walk today while waiting for my car to get tires. The #inspiration was falling from the sky! We (I have to say we because it’s a team project) came up with a new series for the blog. It’s called Today’s Cat Nap. Yes, I’m using the word cat and I’m a dog mom. Will my boys ever forgive me? 


Who/What inspired you today?
Yes, I know another series.  They keep me focused and motivated to stay on track.  Stay tuned for the first post.
~Jennifer  

What’s On My Plate: Vegetarian Spaghetti

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.”
This is my favorite dish to make.  Take me to an Italian restaurant and I’ll order a big plate of it just so I’m sure that I’ll have something to take home.
Vegetarian Spaghetti:   

First I must tell you how this recipe came to life.
Once upon a time a girl named Jennifer wanted a plate of spaghetti.  It was late in the evening, but the endless thoughts of noodles and sauce teased her taste buds.  She was too tired to stay awake so instead an idea came to mind.  Jennifer placed all of her ingredients for the sauce in a slow cooker with the intention of having it for breakfast (seriously).  
Some people wake up to the sweet aroma of coffee brewing.  She woke up and the whole house had the flavor of spaghetti flowing throughout it. Once the noodles were prepared and the plate was fixed a new tradition was born.  I’ve prepared my sauce the same way every since that day. 
Here’s what I use.        
I chop up fresh veggies from the garden.  I like my sauce thick.  The more veggies the better. 
Ragu is my sauce of choice.  I always use two jars because I want to make sure there are leftovers.
Remember Fingerhut?  I got this slow cooker from a catalog years ago for around $15.00.  It works great for this recipe.  I toss in the chopped veggies, Ragu sauce, and then my last (most important) ingredient in the pot and let it cook on low overnight.  When you get up in the morning and go to stir the contents, you may notice that it may be really thick.  You can add a little bit of water to the batch.  
I’ve been known to skip the morning bagel and make toast to dip in a side dish of sauce alone.        
Sugar.  Yes, I know six tablespoons is probably a bit much.  It adds a sweetness to the sauce that it oh so good.  And with most Italian foods they taste even better the next day.
Perhaps if I wasn’t so tired that one evening this recipe may of never existed. 
Here’s a little history on how this food series got started.
P.S.  I’ve been digging through my craft supplies looking for items to use in my smash books.  Along the way I came up with a little tip on how to keep a common tool(s) that we craft geeks use daily in good working order.  I’ll share it with you tomorrow.  So you have to come back.  It’s a useful tip.  I promise.
P.S.S.  This post wasn’t a paid advertisement for the Ragu products.  
Until the next word…
~Jennifer