Peggy's Lazy Woman’s Guide to Eating: Very Berry Vinaigrette

I was asked for my vinegrette recipe recently and thought i had it on this blog, but it's not here, so here is a quick post to add the recipe. Sorry, no pictures, just wanted to get it up here! All measurements are approximate and i never follow the recipe exactly, i just kinda wing it most of the time!

Peggy’s Very Berry Vinegrette goes kinda like this:

I take a bag of  frozen berries from the store, 4 berry mix, and let them thaw a bit so they will run thru the blender or food processor (whatever you have) and mush them up like a smoothie. then i refreeze them in the bag by laying it flat and thin as possible so you can just shave some off for each bottle of dressing.(recently i found some ice cube trays that make tube shaped that fit thru the bottle neck and work really nice!)

I make the dressing in a 12-16 oz. apple cider vinegar bottle. ( i just don't know how many ounces in the bottle cuz the label is gone.)

1/2 tsp ground dry mustard
1 tsp paprika
1-2 tsp of garlic, powder or minced or even fresh, whatever you have
1-2 tsp of dried onions.... i have a lot and never tried any other form
salt and pepper if you want ( i sometimes do and most of the time forget)
1/8th tsp dried ground jalapeno  optional, i like it cuz it adds a bit of a zing (and i always dry them and grind them.)
1 or 2 tbls very berry mix shaved from the block...

Using a funnel i put all the dry ingredients in the bottle, fill 1/2 way with apple cider vinegar, put in the berries, then fill the rest with olive oil. i usually have more vinegar and particles in the bottle than oil.
shake vigorously.
You can use it right away, but i think it is better the next day. shake before serving.

Peggy's Lazy Woman’s Guide to Eating: Apple Crisp with Gluten and Dairy free options

My Mom’s Apple Crisp Recipe, or “Guideline” might be a better word!! I don't believe there ever was a written recipe for this. It was a staple in our house while i was growing up! One of my favorite comfort foods!

(I must have smudged my camera lens, all my pictures have that dreamy quality today, sorry)

Actually, you can use this recipe to make any kind of fruit crisp. I have made Strawberry Rhubarb, Cranberry Rhubarb, Apple, Apple Cranberry, Peach---Oh Peach!!! I think that is the best one!!!! Peach!!! I should go get some frozen peaches from the freezer in the basement and make a blog for that one!! Sigh…. Any fruit will do, but I have never made any berry crisps, except strawberry.

So I actually kinda measured this time when I made the apple crisp in the picture. I usually don’t measure, I just sprinkle and dot and melt by looking at it.

Apple Crisp
Use a casserole dish, cake pan, bread/loaf pan, whatever you have for the number of people you want to serve.

3 large apples, I used Ida Red cuz they are my favorite, but any kind will do, although I don’t really like the texture of Delicious. Peel and core the apples, then slice them into your baking dish. This is a fairly small casserole dish, if yours is bigger use more apples!!! Basically fill the dish with sliced apples.

3 rounded teaspoons of sugar sprinkled over the apples, use more or less sugar to taste. If using tart fruits you may want to use more, or if you use peaches, you really don’t need much or any, at all. With the Rhubarb Cranberry I probably used a bit more sugar, but it was really good and very tart! (Actually, I made peach crisp with canned peaches and used probably half the liquid syrup and a bit more starch to thicken it.)

1 or 2 heaping teaspoons of flour (Mom always used flour, but I can’t have it), cornstarch, or what I use cuz of food intolerances, potato starch. Or tapioca starch or arrowroot, etc. It’s gluten free if you use gluten free starch and gluten free certified oats.

2 teaspoons butter (is that what the marks on the stick of butter is??? I used 2 tsp/tbs sections) sliced and dotted on the apples.
Sprinkle cinnamon over the top. I don’t always use cinnamon with all fruits, but it’s a necessity with apples… some people use nutmeg, but I am not fond of it with apples.

The butter and starch/flour work together to thicken and caramelize the juices to make this crisp awesome.

Since I don’t do dairy anymore, I have adapted this for non-dairy. Just replace the butter with a little less coconut oil. It’s good, but there isn’t the caramelization that comes with butter. But wait!!!! I woke up this morning with an idea!!! What if you used the coconut solids that float to the top of a can of coconut oil instead??? also in the topping... I am going to try this one of these days to see how it works. Will update this post when i try it.

Let's make the topping, the Crisp!!!

½ cup or 1 stick butter
½ cup brown sugar
1 - 1 ½ cups Old Fashioned Oats.

Melt the butter, add the brown sugar, mix and add the oats and cover them completely in the goo….

Spread the topping over the apples, I like it loosely topped, don’t pack it down, use it all, you can never have too much!!! If you need more… it’s basically 1 part butter and sugar to 2 generous parts oats. It’s very forgiving and hard to mess up.

Now for the baking. If your baking dish or pan is very full, you might want to put a cookie sheet or something under it in case it boils over. This one isn't as full as i usually make them, i usually have them heaped up over the top!!!

Bake at 350F for 30 -50 minutes or until you see it bubbling on the sides and showing a caramelization on the top. You can stick a knife in it to see if the apples are done.

If you make a large batch that is deep, you might want to cover the top loosely in foil for the first 20 minutes so the topping doesn’t burn. This dish was a small one, so I didn’t need to cover it.

Serve it warm with ice cream for the ultimate experience. Or with whipped cream, or just pour cream over the top. It’s also good cold, with or without toppings. I liked the really tart crisps cold better than warm. Sorry no pictures of this delectible way of serving it, i don't have any ice cream in the house!

You can freeze this before or after you bake it. If you freeze it raw, then thaw it out some before you try to bake it, or cover the top loosely while it is thawing in a warm oven. I usually pull it out of the freezer earlier in the day. When I have a glut of fruit or some that really needs to be used, I make up a couple of these and put them in the freezer. I buy Pyrex or Corningware dishes at St. Vincent de Paul for $2 a piece, and make up these Crisps, then take them to potlucks or to someone in need, and if I don’t get my dish back, I don’t really care.


Peggy's Lazy Woman’s Guide to Eating: Almond Cheese Rounds Gluten free, grain free, sugar free

Almond/Cheese Rounds-Low Carb By Lv2Sun on February 04, 2004 original recipe from

Peggy's version:

  • 1 1/2 cup grated cheese

  • 1 cup almond flour  or ground up almonds in the food processor

  • 2 tablespoons  soft butter maybe a little more

  • 1 egg chicken eggs work better than duck eggs for some reason.

  • 1/4 to 1/2 cup of flax optional but i really like it in there

  • other optional items

  • 1 teaspoon garlic optional or any spice/herb

  • 2 Tbls dried onions optional

  • 1/4 teaspoon Himalayan salt or whatever salt.


  1. Preheat oven to 350°

  2. Mix up all ingredients. i used to use a food processor for this, but have moved on to my mixer which works better.

  3. I just mush them out with my hands onto the Teflon cookie sheet, but I have used a silicon baking sheet. If you use a regular cookie sheet, make sure you grease it really well, even though there is a ton of fat in these. I make then pretty thin

  4. use a pizza cutter, knife or spatula to cut the crackers to the size you want them, although you can cut them up right out of the over, but doing it first works better.

  5. Bake for about 10-14 minutes until golden brown.

  6. cool on racks

  7. these freeze well, so make double or triple batch at once.

I am going to leave my notes on here, cuz i am tired and they make no sense to me right now! i did amend the recipe to what i do now, but some of these notes are from my take on the original recipe. you can kinda see how i morph the making of the recipe. I really didn't change the recipe very much on this one.

Peggy’s notes

Nov 2016 update:
I have been making a quadruple recipe every month for my friend alice. I now use the mixer to mix up a batch of dough, usually a double or triple batch. I never use garlic or onion cuz she loves them plain. I just mush them out with my hands onto the Teflon cookie sheet, but I have used a silicon baking sheet. If you use a regular cookie sheet, make sure you grease it really well, even though there is a ton of fat in these. I make then pretty thin and bake them for 11 to 14 minutes. Alice likes them darker.
Older notes:
I haven’t been using garlic or dried onion as Alice likes them plain. I like them with garlic, or dried onion, or plain. I use the food processor as it cuts up the cheese pretty good. Your mixer or maybe a blender might do the trick, you just want them to mush together. I have been using 1 cup of cheese to 1 cup of almond flour… more cheese would be good I think.
I press the dough out on my Teflon cookie sheet, and I butter it a bit. I used to use the muffin top pans and muffin tins, or those brownie pans with the sections like an ice tray. The jelly roll cookie sheet works pretty good. If you use that, grease it really well. I press it out with my fingers pretty thin, almost so you can see thru it. The thinner the crisper, thicker aren’t so crisp, but more hearty. The picture shows almost muffin-like, I have never made them like that. Alice likes them thinner and well browned, I like them thin but lightly browned. Since I use Teflon, they don’t really stick, but the other pans I have used need lots of greasing. I score the crackers with this plastic half-round pizza cutter I have, it leaves a kinda wide score that cooks closed, but leaves a guide for breaking up the crackers when cool. You can use a plastic spatula or scraper or something, but make the scoring bigger than just a knife would make. Or you can cut them up when they come out of the oven.  Or you can make “cookies” or use the bottom of a muffin tin… etc. I usually double the recipe because my duck eggs are worth 2 chicken eggs in a recipe.
Nutrition Facts
Serving Size: 1 (32 g)    Servings Per Recipe: 6
Amount Per Serving % Daily Value   Calories 108.8
Calories from Fat 83   76%
Amount Per Serving   % Daily Value

Total Fat 9.2g  14%   Saturated Fat 5.5g   27%
Cholesterol 53.2mg  17%   Sugars 0.0 g
Sodium 324.5mg   13%    Total Carbohydrate 1.7     Dietary Fiber 0.0g   0% 
Sugars 0.0 g   0%
Protein 4.8g   9%
© 2010 All Rights Reserved.

Peggy's Lazy Woman’s Guide to Eating: Choconut Cookies gluten, dairy, and grain free

...or as I like to say: The weird things I eat because man has screwed up the food we grow.

Here is a recipe that has morphed over the years, but i kinda like this version best and probably won't change it much anymore!  It's quick and easy and i do really love these! You can use any sweetener you wish, i use xylitol for health reasons at this point. I would think honey or coconut sugar or even stevia would work. I really need to try the stevia one day for my friend Alice's sake. Xylitol is an equal exchange to sugar, i don't know about any other sweeteners, sorry. Not a great picture, but it's better than the one on the bottom of the page if you consider content!

Peggy's Choconut Cookies

1/2 cup coconut, unsweetened
½ cup ground flax seeds lessen if using flax egg.
½ cup xylitol* or other sweetener of choice (make sure you don’t let your pets eat xylitol, it is poisonous to their system)
½ cup almond meal or ground almonds (you could use any nut you like) maybe even rice flour would work.
½ cup cocoa or the equivalent bakers chocolate
½ cup water
1 tsp almond extract  or vanilla be generous

I mix the flax and water and let it sit for about 15 minutes. Add the rest of the ingredients. I usually add the almond extract to the flax and water, but it really doesn’t matter.

Make little drops of dough on cookie sheet, about the size of a quarter.  Or just spread on a cookie sheet or cake pan to whatever thickness you like. I make them fairly thin. Then to make them really spectacular looking, sprinkle almond flour and/or coconut decoratively over the dough before baking. Or pipe it into little piles that look like raccoon poop**, Bake 325 for about 15 – 30 minutes.  Basically you are dehydrating the cookie dough rather than cooking them.  I like them a bit dryer, if you make them moister they are more like brownies.

* here is a chart for sugar alternatives. created this graphic-- their website is above.

Sugar Replacements Chart

** For those who are faint of heart, do not look at the picture below!!! For those of you who have a 4th grade little boy mind, you will appreciate the cookies i made by piping the dough for efficiency and cleanliness... it really was a good way to get the cookies made, but i thought they would melt a bit, not hold their shape....

 Don named these cookies Racoon Poop cookies, but when i call them that people seem a bit turned off.........

Peggy’s Lazy Woman’s Guide to Eating: Buckwheat Graham Crackers

...or as I like to say: The weird things I eat because man has screwed up the food we grow.

These are great! nice, lightly sweet cracker... or cookie substitute!!!! i ususally double the recipe!

I don't remember where I got this recipe and would love to give credit to the person who wrote this. She did say this about Buckwheat:  (I did a google search and found this website)

" If you haven't gotten into buckwheat flour already...well...get on it! A gluten-freeer's best friend. I liken it to wheat flour except denser with less starchiness. You can substitute buckwheat flour for wheat flour in cookies, pancakes, and crackers without adding xanthan gum, potato starch etc. other gluten-free ingredients. Buckwheat can make your baked goods a little dry, as most gluten-free bakes tastes. But that's a small compromise for the ease and benefit that comes with using buckwheat flour (did I mention it's cheap?Buckwheat doesn't crumble like brown rice flour, it actually keeps its shape pretty well. Not as well as wheat flour mind you, but close enough. I mostly use light buckwheat flour, cause the dark is well..dark and more gritty."

I like Hodgeson's mill buckwheat. i buy it here:

Buckwheat Graham Crackers

2 tbsp coconut oil
1/3 cup coconut sugar/xylitol, any equivalent, honey, etc.(sugar substitution chart below)
1/2 tsp vanilla extract
1 cup light buckwheat flour
1/2 tsp baking soda
1/2 tsp cinnamon, be generous
Pinch of salt
1/4 cup water

With a mixer, cream coconut oil, vanilla extract and sugar together—whip some air into this combo.  Add dry ingredients, mix together.
Add water sparingly until a doughy consistency is achieved or just not crumbly, don't add too much. The more you mix, the more wet it becomes. *

Pat into a ball, roll out with a rolling pin. Sprinkle surface of your Teflon baking sheet or Silpat sheet with Buckwheat flour, lightly roll out using lots of flour to keep the rolling pin from sticking. ** Make them as thick as you would like, like a graham cracker.

Score with butterknife, pizza cutter, spatula, etc. Cut into rectangles and poke a couple times with a fork. (I use the end of my mixer/beaters for a bigger dot in the crackers.)

Bake at 350F for 15 minutes or so... I am finding that a lower temp is better for a longer time.  Or 325F for 15 -20 minutes, keep an eye on them. You are basically dehydrating them more than cooking them

* The original recipe says: Form dough into a 1 inch round disc shape, wrap in plastic wrap and put in fridge. I never do this, but I think it helps the buckwheat absorb some of the water and dissolve some of the sugars. I usually forget to do this, I didn’t do this with the last batch.)

** If you don’t have a Teflon or silicon baking sheet, I would think rolling it out on parchment/wax paper and transferring or greasing a cookie sheet might work…. I haven’t tried it.

Make them sweeter or less sweet by adjusting the quantity of sugar. Or forget the sweetener and make savory crackers by adding dried garlic, onions, herbs, etc.   thanks for the graphic!

Sugar Replacements Chart

Peggy’s Lazy Woman’s Guide to Eating: Buckwheat Almond Crackers

.... or as I like to say: The weird things I eat because man has screwed up the food we grow.
Don and our friend Mike Watters likes these to eat cheese and crackers. I have used the dough to make stuffed pockets with tuna sandwich filling or anything else you want to fill them with, also. Just roll out the dough and cut them to a size, like 6 inches or less, fill and fold the top over and seal by squeezing the edges or whatever. Bake until hard. Don't overfill.

Peggy’s Buckwheat Almond Crackers
See original recipe from modified pretty much by Peggy Wales

3/4 cup buckwheat flour
1/2 cup almond meal
1/2 cup flax seed meal
1/2 teaspoon salt
1 tsp vanilla
1/2 cup water

2 tablespoons sesame seeds/whole flax seeds
½ teaspoon baking soda
1 teaspoon apple cider vinegar if using baking soda

Preheat oven to 350F
In separate bowl combine flax meal and water and vanilla, set aside to gel  (create a flax “egg”) while you mix the rest of the ingredients.

Combine all the rest of the dry ingredients in a bowl. Add the flax “egg” and vanilla, mix together, mix well with mixer.  You can let the dough rest at this point, but don’t have to.

On a Teflon cookie sheet or silicon baking sheet ( the original recipe said to use parchment paper, but what a pain that is!!!) roll out the dough evenly and as thin as possible, to 1/8 inch thickness (or less if you can).  Sprinkle sesame seeds on top and roll if using them. With a knife or cookie cutter, cut the dough into desired shapes. Poke each cracker with a fork to prevent puffing, I don’t and get curled crackers, like scoops.

Bake for 12-14 minutes or until the crackers are firm, and not soft when touched, watch for very dark edges. There is a fine line between not done and burnt!!! They tend to come up off the baking sheet or cookie sheet when they are done. The crackers will be dark, like chocolate cookies.  Remove from the oven and let cool. Break crackers at pre-cut edges. Serve immediately or keep in open bowl.

I use the almond meal that is left over from making almond milk for these, it works well!.

Peggy’s Lazy Woman’s Guide to Eating: Gluten, dairy, egg free Waffles

Peggy’s Lazy Woman’s Guide to Eating: Gluten, dairy, egg free Waffles... or as I like to say: The weird things I eat because man has screwed up the food we grow.

I have been asked for some of the recipes I use in my quest for comfort food that doesn't have dairy, eggs, wheat, sugar, and other fun things to eat. These are one of our favorites, and since I have recently started to introduce grains back into my diet--- sparingly and slowly-- I made these the other day!

This is a link to the original recipe  on
Gluten Free Waffles
By E Bennett on February 22, 2003

  • Prep Time: 8 mins

  • Total Time: 23 mins min

  • Serves: 5 makes 5 7- inch waffles

About This Recipe
"My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc.

  • 1 cup brown rice or rice flour

  • 1/2 cup potato starch (NOT Potato Flour)

  • 1/4 cup tapioca flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 cup oil

  • 2 eggs (or not...see notes)

  • 1 1/2 cups buttermilk (regular milk works, too)  coconut milk or almond milk

  • 1 teaspoon sugar

  • 1-2 tablespoons ground flax seed (optional) or more

  • 1 tsp vinegar or lemon juice if using coconut or almond milk


  1. Mix all ingredients together with a whisk, or use your mixer, (i think it works better with a mixer, fluffier waffles), and pour into waffle iron, in batches.

  2. Add a bit more milk if too thick or a bit of rice flour if too runny.

  3. Can be made without eggs, if necessary; just add a little more liquid to make up for them.

Peggy’s notes:
I use at least ¼ - 1/2 cup ground flax seed. add a bit more water or liquid if you use a lot.
I have made them with and without eggs, both are fine.Usually without eggs.
I use 1 13.6 oz can of Thai organic unsweetened coconut milk, or homemade almond milk, I have even made them with water.
I have added sugar or cocoa or other stuff, nuts, fruit, choc chips, etc. It mostly depends on what your waffle iron will do.
I use this to make onion rings sometimes.
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Tie Dye Day---- Actually this is going to be Ice dyeing!

So let me show you my Ice Dyeing experiements. I really like the way this dyes... it looks all watercolory rather than the crisp, bold colors of the tie dye.

Here is the traditional look. Crisp bold colors, sharp edges, distinct color changes. Has that "in your face" attitude!

The ice dye is much softer--- This is one of the ones i made, not the best example of ice dyeing, but really cool!

So this is what i did....

First i washed the new clothes to get the sizing out of them and any oils or dirt from being handled. Then soaked everything in soda ash, according to the directions. Then i found some tubs and "screens"... actually they were racks from my Nescos that worked really well. I put the racks inside the tubs.
 And then
i put a pair of undies over the rack to use some of the dye that goes thru the clothes , next time i will put more layers! On top of that layer I scrunched up the shirt, then added the ice. In the pastel tub i added a sock to each end of the tub.

Just to use all the dye, i put a couple pairs of socks in the bottom, its a bit hard to see on this picture, but you can see the rack with the ice and shirts on it and below that round mass is a sock, under the rack.

Then i sprinkled the dry dye powder over the ice... i should have used more, but i had a limited supply so i was a bit skimpy. I also think i should have used bigger patches of dye and a softer, looser crumple to the shirt-- but live and learn...

Here are some pictures of the two dye batches. One is more pastel (and is the shirt at the top of the page) and the other i used some black dye with a little of the other colors.  The Black dye has a white circle in it, that is the seal paper from the bottle of dye, and I thought i would use the dye on it and let it melt into the mix.... remember this and i will show you what happened with that idea!

The lower tub pictures that look kinda purple has the black dye on it. The shirts are a grey/blue t shirt that i didn't really like the color, so i thought i would try some black highlights. And in the same tub, i put a  pink oxford all cotton shirt that had some stains on it and was a bit grey in color... i thought it would be cool to have black and pink... i am not a pink person, so i thought it would be fun to experiment with it. They are next to each other in the tub.

Here is the result of the pastel tub. Don't you just love the watercolor effect, the soft colors???

This is the black dye... i should have used a lot more dye, i think. The black is made up of many colors and it tends to break up into the separate colors. I also added just a little of some other colors of dye, I love the watercolor effect, but i am not thrilled with the colors... But i really want to try it again to see what happens if i change things! Lots of ice and lots of different mixes to see what works the best. Maybe a whole bunch of pillowcases to experiment with...

Here are the socks, the ones on the left top, that were plunked in the bottom of the tub. and below them is the pair of undies i lined the rack with. I LOVE how they turned out!!! I wish the shirt would have had that look! The stripes are from the pressure of the clothes on the rack, They picked up more dye than the two shirts above them! So you never know how the material will take the dye. Everything in the tub was 100% cotton, but each garment took the dye differently!

this is a bit blurry,but it is the best picture i have that represents the color of the shirt and the effect of the dye. It's actually looks better in person, there are a lot of subtle colors of different shades. There is a definite maroon in there that doesn't show up well in the picture. The shirt was originally the grey/blue. But i used black dye on this, and there are no black patches on the whole shirt.

Here is the pink oxford shirt. I don't care for pink, to wear. When i wear pink i look pink, it's just not my color, so playing with this shirt was worth it. The subtle colors in it, which you can't see as well in these pictures, but the last picture shows them pretty well, are truly awesome. It has a pink/grey look to it that i don't really care for, i was going for pink and black and hoping for the pink to work with the yellow and blue to make orange and purple. Oh well, it still has an very interesting look to it. I can wear it in the truck... everything gets kinda grey in there anyway!
See the dark spot on the pocket side of the shirt? That's where that white paper seal from the dye bottle sat, it's the only black on the whole shirt.

So there you have the ice dying! But before you leave.... here a quick look at my drip dye shirt!

I placed the wet tshirt on the lid of a tub. I wrapped the bottom of the shirt in plastic so it wouldn't get any dye on it.

Dripped the dye on the shirt and left it just lying there on the lid. Then i wrapped the shirt and lid in plastic bags, and set it on top of the black dye tub, to keep the black dye garments from drying out.

So there you have it! All my tie dyed stuff!

Tie Dye Day!!!

As most of you know, all 8 of you who read my blog, I love color!  A while ago I acquired a number of t-shirts at an end of the year sale for very little money, a price i couldn't pass up. The only problem with them was they were all white. White is good, until i drop food on them the first time i wear them and they gain color! Usually spaghetti sauce colored.... Don and I also needed a new supply of underwear and socks as the last batch were fast becoming rags. All these factors sum up to one answer-----Tie Dye Time!!!!

So over the past month i have been seaching Pinterest and You Tube for dyeing ideas and tutorials. I didn't want to just do the traditonal spirals and stripes-- i still have shirts like that from the last time i dyed-- i wanted to do something different. I kept seeing these wonderful watercolor looking dyed fabrics.... Ice Dyeing! I love it! Thought I would try it! And i saw Drip Dyeing, and tried that also. Learned a lot about dyeing this time.

First i am going to show you the results of my traditonal tie dying.  I used a Jacquard Tie Dye Kit for 15 shirts. I also bought a bottle of this brand of black dye, I went with the Jacquard kit cuz it worked so well last time.I also got it before i discovered ice dyeing.

Here we see a few of the items i actually tied/ or used rubberbands to "tie".And one i didn't bother to tie, i just scrunched it up and used up the last of my dye on it and put it in a plastic bag.  The socks and such on the left side of the picture have already had the extra dye rinsed out . Actually, i didn't think to take a picture until i had rinsed that batch.... oops!

This is not a tutorial for dying, there are numerous tutorials out there on blogs and You Tube. I will just say that Thursday morning i washed the new clothes, then soaked them in soda ash, as the instructions said, before i tied them or set them up for ice dying. i put them aside for 24 hours and rinsed them Friday morning, then threw them in the washer and dryer.

Here we see many of the garments already rinsed out. Some of the socks and underwear i used as "rags" to mop up the excess dye, or dye powder, so i didn't get blotches in the wrong places. I could have used paper towel, but where is the fun in that???? The ones that look like paint rags, well... they basically were!

Here are some more rinsed out garments.

And here is the finished product!-- well not all of them...

This is me modeling my finished, tie dyed shirt!

That's the traditional tie dye. I think i will start a new entry about ice dyeing!

Peggy’s Lazy Woman’s Guide to Eating: Home Made Convenience Food.

This week I made a supply of convenience foods for Don to eat while out on the road. He won’t stop to heat anything up, or to just sit and eat. He eats while driving so the food must be in a snacking form. If he stops he is either sleeping or dealing with shippers or receivers, or fueling, or fixing the truck, or doing what is necessary. Heating up food is not on his list of things to do in the truck.

So this week he gets Sandwiches and Little Pizzas, featuring Easy Batter Bread . I made a double batch of Batter Bread, using spelt flour rather than whole wheat, cuz wheat is evil in our house.(Long, boring story). If you don’t want to make your own bread, you can easily buy frozen bread dough (Rhodes has some) or frozen pizza dough would work just as well, or i guess you could just buy some rolls......

I made 12 small rolls using my wonderful muffin-top pans. (I have 3 and I got them at St. Vinnies so don’t ask me where to buy them. You will see a picture of one further on down the page.) They give the rolls a nice shape for cutting for sandwiches. I don’t make loaves cuz when you cut them the sandwiches are all crumbly and fall apart and doesn’t work for our life style.

I cut them open, butter them, add cheese and roast beef if I am gonna freeze them. If I make them for immediate use, I add some onions to the mix for Don.

Then I wrap them individually in plastic wrap
    and put a label on them.

My labels! They were my idea so Don would think they were store bought sandwiches...., he saw thru that ploy, but Don came up with the name… Pegtastic Foods. The labels serve several purposes. They make it so Don can "shop" his cooler, I can write what it is on them, and it makes for easy opening… tape holds too well and is hard to grab, the labels work really well.
I am thinking of putting a price on them, too!

With the other half of the double batch, I made little pizzas.   I cut the dough up into 20 pieces, rolled them into a ball, and  then flatten them to fit into my wonderful muffin top pans!
Add sauce, toppings--- I used a ½  a jar of Ragu Spaghetti Sauce, Brown and Serve Beef sausage cut up in slices, onions, canned pineapple, banana peppers and black olives, mozzarella cheese.  Okay, this picture is from another batch of chicken pizzas-- but it shows off my wonderful muffin top pan.


Next time I plan on making my own sauce to avoid all the sugar and bad things they add to the jarred stuff. I will share that recipe when I actually make it. I will be using Linda Roth’s amazing spaghetti sauce recipe with some changes. ---- future post.

I made up 3 kinds of pizza to see what Don prefers. My favorite is sausage, onion and pineapple, but I switched out the pineapple for either banana peppers or black olives (yuck!) Cooked them for 15 minutes at 350F, pulled them out to cool.

 I wrapped them individually  and into the freezer. Don can now shop the cooler instead of the convenience stores at the truck stops. I don't have to make these again for a couple weeks as he will get some of what i call Egg Muffins, and some other foods that i will blog about one of these days.

Later that day I used the rest of the can of pineapple, the left over onion and sausage in a stir fry that i made with my vegetable mix i keep in the fridge. (see the last post) That was really good! I liked the pineapple in the stir fry so i plan on doing that again!