Making Pizza and Making OUT

5 years ago on New Year's Eve 2011, the love of my life made me Pizza. It was one of our first dates. We went "shopping" for ingredients at his parents house. I met his dad, who was over the top excited to meet me. At 34 years old, and never married, Nate never brought girls around.. even in his 20s when it was acceptable to be single... so this was an exciting moment for his dad.

I was a little nervous that he might try to kiss me that night. We were supposed to go to a family party after pizza, but because the pizza took forever, and because there was a blizzard outside, we hung out at my apartment talking. At mid-night as we watched the fireworks from my living room window I thought, "I hope he doesn't try and kiss me, that would be so cliche". Luckily he didn't.

Around 3:00a.m. I finally drove him home. (no car + living at his parents + raiding parents pantry for pizza-date ingredients = SUPER ATTRACTIVE) Anyways... before he got out of the car he politely asked if he could kiss me... Nervously I said, "ok". Not because I was nervous about kissing him, but because I was afraid I would hurt him. I could tell he was good, and gentle, and playing for keeps. (Not like anyone I had EVER dated before.) ... and he kissed me in the way that you would expect from someone good and gentle and playing for keeps. As I drove away I thought, "hmmm. I liked that. I wouldn't mind kissing him again".

And... so I did... and we have been making pizza together, and making out on New Year's Eve ever since.

Here is the pizza dough, followed by the sauce recipe.

INGREDIENTS:

1 (.25 ounce) package active dry yeast 

1 cup warm water (110 degrees F/45 degrees C) 

2 cups bread flour

2 tablespoons olive oil 

1 teaspoon salt 

2 teaspoons white sugar

DIRECTIONS: 1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. 2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). 3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

Ingredients Required

• 1 cup of warm water (105F) • 3 1/2 cups of all-purpose flour • 2 tablespoons of olive oil • 2 teaspoons of honey • 1 teaspoon of salt • 1 teaspoon of yeast

Step by Step Procedure

Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.

Gradually add flour and olive oil and start mixing.

When the mixture gets too heavy to mix, start kneading the dough with your hands.

4 Knead the dough until you have a smooth ball. If the dough cracks, it is too dry. Add water bit by bit until it forms a nice coherent ball. If your dough feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.

5 Coat the dough with olive oil, place it in a large bowl and . cover it with kitchen wrap or a grocery bag. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.

6 Put the dough on a lightly floured surface, put a bit of . flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. 

Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven

Put on your sauce of choice. Put on your favorite toppings.

Bake the pizza in you oven at 400 - 450° F for about 20 to 25 minutes until the crust is light brown.

Additional Information

• You get better results when you use a pizza baking stone. The pizza stone should be preheated to 450F for an hour prior to baking, and should be placed in the middle of the oven.

cheese for the boy

this is pesto w/ parm for me :)

My baby makes sauce - 

Zesty Old School Style Pizza Sauce 

Makes enough sauce to cover three medium, or two large pizzas.

1 (8 ounce) can tomato sauce (without sugar)

1 (6 ounce) can tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon ground sweet smoked paprika

1 teaspoon sugar

¼ teaspoon salt

Fresh cracked pepper to taste

2 Tablespoons olive oil

1 teaspoon white vinegar

Place all the ingredients in a medium sized bowl and stir together.

Makes 1½ cups of pizza sauce.

Notes: Because this recipe is so quick to prepare, I keep extra cans of tomato sauce and tomato paste around for spur of the moment pizza nights. 

VERY BEST Healing Lip Balm

A few years ago I was in the hospital going through chemotherapy for Leukemia. Not fun, I was recieving really high doses of iv chemo for 5-7 days strait. Don't worry, I'm all better now. Anyways, I had the worst chapped lips of my entire life. There was nasty dry skin hanging off my lips and the nurses wouldn't let me use scissors to cut the grossness off... Something about having no platelets and bleeding to death. (sorry to be so graphic) I owned every chapstick brand that you can buy. None of them healed my sad lips, and only some of them offered temporary relief. 

Then I received a package from my dear friend Heather S. She sent me some homemade lip balm and lotion. That lip balm was and is the best healing lip balm I have ever used. She shared the recipe with me and now I'm writing up a how-to here. Maybe this lip balm will help someone out there, but mainly it is so I don't have to search my email every time I want to make it.

I just made up a batch for Christmas presents. I can't wait to give them away. It is probably the easiest gift I can make for people... and if they get a case of dry winter cracked lips, it is the best gift too. 

RECIPE:

7-8 tsp almond oil (or jojoba, or a castor based oil)

2 tsp beeswax

1 tsp honey

10 drops of essential oil of your choice (optional)

Directions: 

1) In a small saucepan over low heat or a double boiler, warm oil, beeswax, and honey until the wax is just melted (use 8 tsp for softer consistency; 7 tsp for a firmer balm). 

2) Remove from heat and set the pan in a shallow ice-water bath. 

3) Using a whisk or spoon, stir rapidly for about a minute until the honey is completely incorporated and the balm is like thick frosting. Add essential oils of choice and whisk into mixture. 

1) In a small saucepan over low heat or a double boiler, warm oil, beeswax, and honey until the wax is just melted (use 8 tsp for softer consistency; 7 tsp for a firmer balm). 

2) Remove from heat and set the pan in a shallow ice-water bath. 

3) Using a whisk or spoon, stir rapidly for about a minute until the honey is completely incorporated and the balm is like thick frosting. Add essential oils of choice and whisk into mixture. 

To make this much I quadrupled the recipe. That isn't necessary. There is probably enough balm in one recipe for 4-5 small containers. (That's a guess)

I got these containers from Nature's Grocers. I have also seen similar containers at Whole Foods.

 Although, I did just purchase some off of Amazon. I'm not going to provide a link. But search for glass lip balm containers and you will find them. They are called, "clear glass .25 oz thick wall balm jars with White foam lined smooth lids"...

they are about $1.87 each. I do recommend thick glass containers. I used an aluminum container once and the balm melted. I wouldn't use plastic ever. It leaks chemicals, but also if you are using essential oils, those oils can eat away at plastic over time. 

CHOCOLATE BUTTER CREAM FROSTING and Anniversary Cake

This is the best frosting and cake that I have ever had... I got the recipe from my former co-worker Nancy Long. She's an amazing baker. She made our wedding cake. I try to make it every year for our wedding anniversary and birthdays... and any other excuse I can come up with. 

CHOCOLATE BUTTER CREAM FROSTING (I cut the recipe in half. That is why the measurements are a little weird.)

Ingredients:
5 oz bittersweet chocolate
4 oz semisweet chocolate
2 egg white at room temperature (original recipe calls for 3 extra large egg whites. How do you  halve an egg white?)
1/2 cup granulated sugar
Pinch of cream of tarter
1/4 teaspoon salt
1/2 lbs of UNSALTED butter at room temperature (8 Tablespoons)
1 teaspoon vanilla extract

Directions:
Chop the chocolate and melt in a bowl over simmering water until smooth. Allow to cool. (I used a double boiler)

Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg white mixture in the bowl over simmering water until they are warm to the touch. About 5 minutes

Whisk egg mixture on high speed for 5 minutes or until the meringue is cool and holds a stiff peak

Add the butter, 1 tablespoon at a time, while beating egg mixture on medium speed. Scrape down the bowl, and add the chocolate and vanilla and mix for 1 minute or until the chocolate is completely blended in. If the butter cream seems very soft, allow it to cool and beat it again.


ANNIVERSARY CAKE  :
For best results, make sure all of your ingredients are at room temperature. Prepare your baking pans by greasing them generously and dust lightly with flour.
Ingredients:
1 3/4 cup all purpose flour
1 cup cocoa powder
1 1/2 teaspoon baking soda
3/4 cup butter (no substitutions)
2/3 cup granulated sugar
2/3 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup sour cream

Directions:
Preheat oven 350 degrees. Prepare 2 -8" cake pans with butter and flour.

Combine flour, cocoa and baking soda in a small bowl. Set aside.

In a bowl with an electric mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light, approximately 5 minutes. Add the eggs and the  vanilla and mix well.

In another separate bowl combine the buttermilk and sour cream. (I use a liquid measuring cup)

On low speed, add the flour mixture and the buttermilk mixture alternately in thirds to the butter/sugar/egg mixture, beginning with the buttermilk mixture and ending with the flour mixture.

Mix the batter only until blended. Batter will be thick.

Divide the batter between the two pans and smooth the tops with a spatula. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Allow to cool completely before frosting.

Low Sulfur Marinara Sauce (no onion or garlic)

I am attempting to jot something down to make my life easier. Since I don't eat onions or garlic, I also don't have the luxury of popping open a can of pre-made spaghetti sauce for an easy dinner. When I do make a batch of sauce, I fill my slow cooker and freeze the leftovers for future use. Every time I make a batch it comes out different... and every time it is a little stressful. If the sauce is a bust, it is a big bust. If it turns out awesome, and sometimes it does, well then... that is good. Hopefully, after a bit of trial and error this recipe will be awesome every time.

Rough Draft for Slow Cooker Marinara Sauce (minus onions and garlic)

some, all, or nothing of the following...2-3 roasted red peppers, peeled and chopped (slice red peppers in 1/2 length wise and broil on a  foil lined baking sheet until skin is black. Move to a airtight container while the peppers own steam make it easier to peel off the charcoaled skin once the pepper cool. Remove skin and chop) 
pumpkin puree (not pie filling)
2-3 shredded carrots
2-3 shredded zucchini 



THIS sauce recipe from Closet Cooking, has everything I want in a sauce... It is from a recipe for Lasagna Stuffed Spaghetti Squash. .. It is now my go to for marinara sauce - - I, of course, still quadruple it and simmer it in the slowcooker - - and freeze the surplus for future easy dinners. 

Ingrediants: 
1 T oil
1/2 t red pepper flakes
1/2 t fennel seeds crushed
1 (15 oz) can crushed tomatoes
1 T tomatoe paste (optional)
1 t Italian Seasoning or oregano
1 bay leaf
1/2 t paprika
1 T balsamic vinegar
1 T basil (or 1 drop of basil food grade essential oil)

Throw it all in the slow cooker and cook for 4+ hrs on high or 8+ hours on low - stirring occasionally

(image from http://www.singforyoursupperblog.com/about/ ... but it mostly looks like that, especially if you add ground meat later)

a favorite recipe borrowed from low sulfur recipes

One of my favorite recipes and I want to link it to Pintrest...

Turkey Cobbler 

DIY dihwashing tablets

DIY dishwasher detergent <<< original recipe copied from Family Sponge... I changed the type and brand of essential oil, but that is all I changed. The recipe I used is at the bottom of this post.

Frugality is my new #1 hobby these days. In the past this has been a real weakness. I was always so embarrassed to pay full price, or to not even know what things cost. Maybe rich people can live that way, but we are not those people. I have recently read a book called Money, It's Not Just For Rich People, by Jenine Bolan. (<<< link to her blog and books) 

I have wanted to read this book for a few years now. I was first introduced to her in 2006/2007 when I lived in Cedar City. My roommates knew her personally and were being mentored by her. I tend to respond better to methods of living if there is a spiritual component... and this method does. Of course my religion focuses heavily on self reliance. Our church leaders preach often from the pulpit to live debt free. Janine told my roommate of an experience she had... I guess the main spiritual experience she had that made her devote her life to teaching others about wealth accumulation... I won't really tell the story, because it isn't mine to tell... or maybe I sort of will... She doesn't belong to my religion, but so many of her close associates in Cedar City, Utah did. She felt very strongly that it should be her life's work to teach them what she knew about accumulating wealth and debt free living. When she was in the beginning stages deciding on this life mission, she thought,  but these people have church leaders, shouldn't they be the ones to teach them... and the response she got was that their leaders have been telling them, but the people are not listening... which anyone who is LDS knows that she is right...  I, historically, have been guilty of not listening... I haven't ever had enough money to really get myself in too much trouble, but I have a hard time living within my means. My big fear is that in the future when we have more money, we will just have more debt... and that we will always live on the edge... at the rate we are going, that is what will happen. It is fun to dream of the pie in the sky, right? The $400,000 home is so much nicer than the $250,000 home... and on and on... 

Hugh Nibley gave an excellent speech called, Work We Must But the Lunch is Free... It is so great... the main lesson I got from that speech is that there are two thoughts out there... One is truth and the other is a lie. The truth says, "We have enough for our needs"... that God provides... the second says, You can have anything you want with money... which in reality means your wants will never be satisfied, and you will always need more money because your wants are endless... Pie in the sky... 

Anyways... I could say so much more on this subject, but maybe later.

 My #2 hobby, is chemical free living. I am trying to detox from chemotherapy... and chemicals in general. We are 90% GMO free in this house. I say 90% because there are some things I am still figuring out. Also, a subject for another day... I think heavy exposure to a weed and feed chemical triggered my leukemia back in 2013. Of course I cant prove this, but it does not hurt to live a future life of prevention. 

So... it only makes sense that I didn't renew our Costco Membership in May when it expired. There were only a few items that I needed to purchase there on a monthly basis... and I always came home with AT LEASTE $100 worth of things that I didn't intend to buy. So goodbye Costco. I will miss you.

AND NOW... the PURPoSE  behind my little rampage: A DIY dishwashing tablet that is super effective, super inexpensive and super easy

One thing I always purchased at COSTCO was dishwashing detergent. Since I am about to run out, I needed to figure out another way. I found a DIY dishwashing detergent recipe online that I followed... and I am very happy with the results. I choose this recipe b/c it didn't call for citric acid. I don't think I have anything against citric acid, I just didn't have any on hand... and I already had everything for this recipe.

Anyways, I totally vouch for this recipe. I have washed 2 dish loads so far, and the results are just as good as the store bought brand I used to use. Mind you, I always rinse my dishes b/f putting them in the dishwasher... So if you are putting un-rinsed lasagna pans in the dishwasher, I can't promise the results... of course I don't think my store bought brand would wash a pan like that either... even though the commercials always promise that they will.

INGREDIENTS: 

2 cups Borax

2 cups Arm & Hammer Washing Soda

1/2 cup sea salt (or course salt)

3/4 cup vinegar

about 10 drops of Doterra's lemon essential oil

DIRECTIONS:

1. Mix dry ingredients in a large bowl. 

2. I added the lemon drops to the vinegar and poured over the dry ingredients. 

3. I used a pastry cutter to make sure there were not any chucks and to equally disperse the wet with the dry ingredients. 

4. I think in the end I added a splash more vinegar so that the powder would clump together better.

5. pack mixture into 1 T portions and set out on cookie sheet to dry. Other people have used cute ice cube trays and cutouts... I'm boring.

6. Let the tablets dry for about 24 hours.... or whatever. I used one about 4 hours later for the evening dishes... but for storage purposes it is probably best if they have plenty of time to dry.

The rest of the tablets are already in the container. I had 2 trays full of Tablespoon ball tablets... if that helps you figure out about how many tablets this recipe makes. 

I was worried they might not really clump together and that they would fall apart when stored together... and turn into a huge rock solid mess, but once they were dry everything worked out. I didn't count the tablets, but this is a 32 oz container. So... this is enough that I shouldn't have to make them again for at least a month. 

Finally, I threw a tablet at the bottom of the dishwasher and...

See... it's clean. And if you cant really see, just know there are not any spots or dried up soap residue... Just a clean glass. 

Feeding a Vegan

I have a friend named Emily, who sprinkles pixie dust of light wherever she goes. If you don't believe me, than you have never spent time with her. A few years ago she called her self a warrior of light. Currently she is on tour. She is crossing the country, and the world, performing concerts... and through her music she is inviting people to dream big and to follow those dreams. I would say more, but this is a boring blog... so if you want to find out about her very exciting project check out her webpage http://www.themillionkisses.org/

She performed a small house concert in my living room for an audience of 3, including me, Thursday night. Since I only had a week to prepare for it, I purposely kept it small. I would love to have hosted a larger group, but I knew having too many would totally stress me out.

Anyways, because of Emily, who is a vegetarian, I tried out a few new recipes. They were pretty great... and the easiness + delicious-ness = HOMERUN! to be made again and again. 

Slow cooker Punjabi eggplant with potatoes

I halved this recipe and it was about 4 servings. I can't believe how easy and absolutely delicious it was. To give credit where credit is due, I found it here >>> The perfect pantry 

Ingredients: 

 2 medium eggplants, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)

1 large Idaho or Yukon Gold potato, peeled, cut into 1/2-inch dice
1 medium yellow or red onion, peeled and chopped  + 1 small onion halved
1 tsp ginger paste (or grated fresh ginger root)
6 cloves garlic, peeled and coarsely chopped  X food allergy
2 jalapeño chiles, seeded and minced
1 Tbsp ground cumin
1 Tbsp ground red chile pepper
1 Tbsp garam masala
1 tsp turmeric X food allergy
1/4 cup canola oil
1 Tbsp kosher salt, or to taste
1-2 Tbsp chopped fresh cilantro, to taste

Directions:

Combine eggplant, potato, onion, ginger, garlic, jalapeño peppers, cumin, ground chile pepper, garam masala, turmeric and oil in a 4- or 5-quart slow cooker. Stir as best you can to distribute the spices and oil. (The smaller cooker will be frighteningly full, but don't worry; the eggplant will cook down.) Cook on HIGH for 2 hours, stirring after 1 hour.

After the first two hours of cooking, stir well. There should be a nice amount of moisture in the cooker, and the eggplant should have collapsed a bit. If there is plenty of liquid in the pot, continue cooking on LOW for 30 minutes, uncovered. If there's not much liquid, cook on LOW for 30 minutes with the cover on.

Add the salt and cilantro, to taste. (Salt added during the cooking will draw more moisture out of the eggplant, so it's best added at the end.)

Serve at room temperature, over rice or topped with raita, or make ahead.

TRADITIONAL INDIAN RAITA and... I served it with raita from here >>> epicurious.com  I also halved this recipe, and we drizzled the raita on top of the Punjabi

INGREDIENTS

• 1/2 cup plain yogurt
• 1/2 cup chopped seeded English hothouse cucumber
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons chopped green onions
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin

PREPARATION

Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

VEGAN RICE PAPER ROLLS > original Recipe

and after the concert we ate these together pic-nic style on my living room floor. I have made spring rolls a handful of times over the years... I really like them. I think, however that this was the first time my guests had had them... or at least the first time they had homemade spring rolls. I used tofu, avocado, lettuce. I Julienned cucumber, carrots, red bell pepper, yellow bell and an orange one. I used a jalapeno instead of a chili, and omitted the basil. I love basil, but my basil would not cooperate. I didn't use the recipes dipping sauce. I tried it, but I didn't care for it. I found another dipping sauce that will follow this one. 

INGREDIENTS

• 5 sheets Vietnamese Rice Paper
• 1 large Carrot, Julienned
• 1 small Cucumber, Julienned
• ½ an Avocado, cut into slices
• Small bunch Thai Basil
• 2 ounces Tofu, cut into strips (we use Satay flavored Tofu)
• ½ cup mixed Salad Leaves
• 1 Red Chilli, de-seeded and cut into thin strips
• 
  Click here for Hoisin Peanut Dipping Sauce recipe.

INSTRUCTIONS

1. Prepare a large bowl of hot water to soften rice paper in.
2. Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits.
3. Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
4. Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
5. Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.

THE BEST THAI PEANUT SAUCE 

from Allrecipes.com

This is a variation of the more popular version of The Best Thai Peanut Sauce on Allrecipes. I changed a few things due to food allergies... and in the case of the fish sauce I just forgot. I highly recommend full fat coconut milk. It made it so creamy. I also used freshly ground almond butter from the health food store in place of peanut butter. Mix it all up in the blender and that is it! 

Ingredients Edit and Save

• 1/2 cups creamy peanut butter (I used fresh ground almond butter) 
• 1/2 cup coconut milk
• 1 tablespoon rice wine vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce X
• 1 tablespoon hot sauce
• 2 tablespoon brown sugar X replaced w/ 3 tablespoons coconut palm sugar
• 1 tablespoon minced fresh ginger root
• 2 cloves garlic, minced X
• 1/4 cup chopped fresh cilantro X

Directions 

1. In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Barley, Black Bean & Corn Burritos

I am always on the lookout for EASY, HEALTHY and DELICIOUS dinner recipes... in that order. The easier it is to prepare the less deliciousness I require from it, but it still has to be eatable.

I made this recipe last night >>> Barley, Black Bean & Corn Burritos, from the website Cookinglight.com. It was the easiest meal I have prepared in a long time, and it was very delicious. I have never cooked with Barley before, but I will again. I loved the texture of the barley in the burritos. My husband even commented on how nice the texture was. 

We wrapped the barley mixture with some cheese up in Ezekiel's Sprouted Grain Tortillas and added dollops of plain greek yoghurt, guacamole, salsa and sprinkled cheese. YUM! This one is going in our monthly rotation... and it will be there for a long long long time. I am not sure if it is something I will feed to guests, but maybe? I know I will make it when I entertain health conscious vegetarian types. This might be the best vegetarian meal I have in my repertoire.

We had left overs today for lunch. Yum. After I was finished with my burrito, I ate what was left like this. I think it would be really good as a corn chip dip too. 

Below are a list of ingredients that I used. For the original recipe see the link provided above.

INGREDIENTS & Directions:

2 cups water + 2 teaspoons of Better than Bullion chicken stalk

1 cup uncooked pearl barley

3/4 cup frozen corn

1 Tablespoon of fresh lime juice

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon red pepper

1 (15 oz) can black beans, rinsed and drained

1 (10 oz) can diced tomatoes with jalapenos undrained

COMBINE ABOVE INGREDIENTS IN A SLOW COOKER ON LOW FOR 4 HOURS.

6 (8 inch) Ezekiel Sprouted Grain Tortillas

Shredded sharp cheddar cheese

6 cups of sliced curly leaf lettuce

1/2 cup bottled salsa or diced tomatoes w/ jalapenos

1/2 cup plain greek yoghurt, in place of sour cream

Guacamole (1 avocado, lime juice, paprika, salt & pepper)

HEAT TORTILLAS IN PAN. SPOON 2/3 CUP BARLEY MIXTURE DOWN CENTER OF EACH TORTILLA. SPRINKLE EACH WITH 1/2 TABLESPOON (OR MORE) OF CHEESE; ROLL UP. PLACE 1 CUP LETTUCE ON EACH PLATE; TOP EACH PLATE WITH 1 BURRITO. SPOON 1 TABLESPOON OF SALSA, GREEK YOGHURT and GUACAMOLE... SPRINKLE WITH MORE CHEESE.  

Homemade liquid laundry detergent

I made laundry detergent today and it was so much easier than I expected. Since I am anal about the products I purchase, I have a hard time living with in our means. We aren't rich, but I spend like we are. I buy expensive organic groceries and expensive organic cleaning products.

Today I made a 5 gallon batch of laundry detergent. Each load gets 1/2 - 1 cup of detergent. That means I have made 80-160 loads of detergent for around $6.00, using expensive $5 organic bar soap.  In comparison I spend about $20 a month for my usual store brand. I can't believe I haven't gone this route before.

THE RECIPE:

1 cup Borax

1 cup Arm & Hammer Washing Soda

1 bar of soap (I used Dr. Bronner's, but Ivory or any plain soap will do)

Equipment:

food processor or grater

2 Quart pot

5 gallon bucket with lid (for free at grocery store bakery)

1 cup measuring cup

First - 1 bar of soap grated
I used Dr. Bronner's Pure-castile soup. The soap is made with organic oils and it is safe for the environment... but Ivory or any other plain soap will do the trick. I found the Dr. Bronner's soap at Whole Foods. After chopping the bar with a knife, I threw it in my food processor.

Second - Melt the soap in 2 quarts of water (8 cups)
Simple! Poured the chopped or shredded bar of soap in a pot with 8 cups of water and heated it until the soap melted. This took only a few minutes.

Third - Fill a 5 gallon bucket with 4.5 gallons of hot tap water. 
You can get a 5 gallon bucket for free at any grocery store bakery. The day I asked for one, they didn't have any with lids. It would be easier to use one with a lid... I just forgot to ask last time I was grocery shopping. I will have to improvise. I filled the bucket while I was melting the soap in 2 quarts of water.

Fourth - Add melted soap water, 1 cup Borax and 1 cup of Arm & Hammer Washing Soda to 5 gallon bucket.
Stir these ingredients until every thing is melted and blended. I couldn't find Borax at Whole Foods or the Arm & Hammer Washing Soda, but you can find them at any grocery store.


Fifth - Cover solution and let it sit for 24 hours
This was the hardest step for me, because I waited to make the laundry detergent until I ran out of the store brand I have been buying.


Sixth - After 24 hours stir or shake solution and pour into 1 gallon containers. 
I will use old empty water jugs we have around the house.

Last - Wash some clothes
Each load gets 1/2 - 1 cup of detergent. If I want some scent I might add a drop or two of essential oil to individual laundry loads, but probably not. I think you could add scent to an entire batch if you want, but I prefer mine unscented. Also, the pure essential oils I use (do terra) can break down plastic over time, so I don't want to add scent to my precious 5 gallon bucket.




Here is the financial break down... a really rough estimate
You can probably find these products for less and use a less expensive bar soap, if money is your only motivation.

$5 for a 3.5 lb box of Arm & Hammer Washing Soda (8+cups = >$60 for a 5 gallon batch)
$5 for a 4 lb box of Borax (10+cups =  >$.50 for a 5 gallon batch of detergent)
$5 Dr. Bonner's soap (1 bar)
$0 5 gallon bucket is free at local a grocery store bakery
$0 5 individual 1 gallon buckets - left over laundry containers and water/milk jugs

= @$6.00 for 80-160 loads of laundry.  This 5 gallon batch will last me over two months.