Tea Tin Turned Planter Tutorial

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Big news over here kids! I finally took pictures of a craft I did, while I did it; like step by step pictures. I know its pretty earth shattering. Are you ready for a tutorial? I’ve had this project in my head for like ever and it feels good to finally get it out there for you guys. It’s super easy and can be done in less than 20 minutes if you have everything together. Perfect craft right?

It starts out with a need for a use for the million and one leftover tea tins that I have. I know I can just recycle them, but some of them are just so need looking that I want to keep them. For this project I started off with a basic tin, just in case I screwed it up. Luckily I didn’t, so I will get to work on my other tins soon enough.

Step 1: Gather supplies. Shouldn’t this always be step one? I usually skip it, get half way through a project and realize I need to go to the store. Then the project sits there for a few weeks until I get ambitious enough to get to the store and finish it. Just me? Oh well.

Step 2: Use the hammer and nail to poke a few holes into the bottom of the tin. Or call to your honey to do it for you while you make a cocktail.

Step 3: Place some stones and dirt in the bottom.

Step 4: Add your plant and fill in the edges with dirt.

Step 5: Water your plant, and add dirt where it has settled, if necessary.

Step 6: Clean up your inevitable mess of dirt, and toss the
tea tin top.

Don’t forget to have a few sips of said cocktail while you work, it’s important to stay hydrated, or hammered depending on your outlook.

What do you guys think? Do you want to see more things like this? Feel free to tell me that I’m an idiot and should just stick with food. I can take it, though I may not listen. I will be a Modern Age Martha if I want to.

Gardens and Grilled Corn with Herb Butter

By Jessica

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Right now my garden is looking beautiful. All of my plants
are thriving, and I couldn’t be happier. I’m using any excuse to add a bit of that
freshness to our meals.

Herb butter can go on so many things, green beans,
asparagus, virtually any seafood (especially clams, just sayin’), steaks,
pasta. It’s so simple yet adds this huge boost of fanciness to any meal. I
usually make a whole bunch of it and stick it in the freezer to defrost, and
use as needed.

Sunday of this past weekend I made a fresh batch to smother
our grilled corm with. It’s not quite corn season here, but it was on sale at
the store, and I was too excited to pass it up. I also made turkey burgers on
whole wheat buns and a sprout salad.

I over planted pretty heavily in the garden. Last year I had
trouble getting anything to even come up so I wanted to be sure. This year I have
had to thin everything out, so some radish, arugula, and Swiss chard sprouts, along
with a few pea shoots made a nice little side salad. I used that Honey Mustard
Poppy Seed Vinaigrette that I have been obsessed with once again. I swear I will
eventually get sick of it, but we still have a long way to go before then, so
get used to seeing it around.

Grilling the corn is easy. I have done it about umpteen
million ways, but shucking it and popping it on the grill until it is warm, and
bright yellow, with just the slightest hint of char is my favorite. For one it’s
the easiest, and two that light hint of chard adds just a hint of Smokey flavor
that I love.

Herb Butter

1 stick of unsalted butter softened

1 tsp powdered garlic

½ tsp salt

2 tbsp minced fresh, parsley

1 tbsp minced fresh chives

2 large basil leaves, minced

Combine all ingredients in a re-sealable container. Stirring
until well mixed. Serve at room temperature, or freeze for later use. (Can
remain in the fridge for 7-10 days).

What is your favorite part about this time of year?

10 Reasons Why You Should Get Outside this Summer

By Jessica

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I am a firm believer in the healing powers of the outdoors. Even if you are just taking a couple steps out of your back door here are 10 reasons why you should get yourself outside every single day this summer.

Vitamin D. You get it from the sun. Nuff said.
Blooming flowers, unless you have allergies, in that case, refer to the one above again.
Fresh air. The air in your home is the same stuff you have been breathing in all winter long. I’m sure that it can’t be good for you. I mean all those cold germs, and musty, moldy nonsense just think about it. Plus there is some kind of science that says being outside increases the oxygen in your blood or something.
Getting outside is a good excuse to burn a few extra calories and talk a walk, or play some sports. I mean there is way more room for activities out there than inside.
Beaches and lakes are warm. At least up here in the great northeast it’s not very long that you can actually jump into the water with out a fear of loosing your toes. Take advantage of that.

6. Frozen cocktails are better outside. That’s just science.

7. Computers and TV take a toll on your eyes. Why not sit outside soak up some vitamin D, have that cocktail as discussed in no. 6 and let those puppies relax a little? Fresh air and warm sun reduce stress. I mean this is kind of like an obvious one. Being inside is like being boxed in, free yourself!

9. Better sleep. All that sun and activity will help you fall right to sleep.

10. Boosting your immune system. I mean aside from better sleep, vitamin D, and the germs you are killing with all that alcohol, there is also
something to be said about all the studies that say getting out of the city and into nature boosts your immunity.

Clean Salisbury Steak Meatballs

By Jessica

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Salisbury steak is an American dish that takes minced beef, some other ingredients and shapes them in to a steak shape. It is usually served with gravy over egg noodles or mashed potatoes. It’s also pretty delicious if done well. Note that I am not talking about the TV dinner version. I like to think of it as a high class version of meatloaf. Meatloaf is a comforting homey staple in the American diet so why not Salisbury steak?

I came across The Pioneer Woman’s Salisbury Steak Meatballs recipe and thought it would be a great recipe to “clean up”, as in create a clean eating version of it. I like meat balls instead of the steak because they cook up faster, and during the week we are all about speed and ease.

First and foremost it needed some more veggies, so I decided to go with an onion and mushroom gravy as well as a few bright green sides. I didn’t want to fuss with the original meatball recipe too much for fear of losing the traditional Salisbury Steak flavor profile. To finish off I served it over whole wheat egg noodles, and the leftover gravy was wonderful on top of steam broccoli, peas. To make the meal complete I also served a basic green side salad. You can never have enough greens.

All together it came out pretty wonderfully. Chuck’s favorite were the meatballs, sometimes it pays to do something just a little different than the norm.

Clean Salisbury Steak Meatballs

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4 Servings

Ingredients

1 lb 95% lean ground beef
¼ cup whole wheat bread crumbs
1 tablespoon Dijon mustard
2 teaspoon Worcestershire sauce
Pinch of salt & pepper
1 tablespoon extra virgin olive oil
1 medium onion, sliced thin
8 oz mushrooms, sliced
1 ¼ cups low sodium beef broth
1 tablespoon whole wheat pastry flour
2 tablespoon Worcestershire sauce

Instructions

In a large bowl combine the meat, bread crumbs, mustard and salt & pepper. Once well mixed create golf ball sized meatballs and 2-3 inches in diameter.
In a large skillet over medium high heat warm the oil and gently place the meatballs in. Allow them to cook, rolling them every few minutes to brown all sides (2-3 minutes). Remove the meatballs from the pan and set aside.
In the same pan add onions and mushrooms, you may need to add a bit more oil to keep them from sticking. Cook them over medium heat until the mushrooms have released their liquids and the onions have begun to brown.
Stir in flour until well blended. Add broth and Worcestershire sauce stirring until well blended.
Add the meatballs back to the pan and cook for 3-4 minutes or until the sauce has thickened and meatballs are cooked through.
Serve immediately.

5 Awesome Iced Tea Recipes

By Jessica

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So for the second month in a row I don’t have anything new
to tell you about on the book end of things. Do you remember last year when I
had read over 15 books by this point? I think I have made it through less than 5 so far
this year. I’m just in a totally different place, and there are not enough
hours in the day.

I can’t give you another Spring Reading List that would be way too boring.

I was going to give you guys an awesome cocktail instead, but I may or may not have drank it all before remembering to take pictures. So it will have to wait too.

We can talk about how June is National Iced Tea month. I love how everything has its own day and month, especially foods. I’m gonna celebrate by bringing you a collection of great iced tea recipes.