It is the miserably hot time of year here in Phoenix.  My Spring/Summer garden has had it and so have I as far as going out to work for very long in the garden.  This morning I went out pulled out the last of the dead tomato plants with their last few sunburned and yellowed stragglers of cherry tomatoes on them.  Only a few other plants remain, alive and trying to survive in this heat, some pepper plants, malabar spinach and some oregano that is thriving! My goal to have something that I can harvest throughout the year has been met, and that makes me feel satisfied!  But, now is the time to get my soil and plants ready to go in for my Fall/Winter garden, and this is definitely not the time of year that I want to be out doing that!  So, I am doing what I can inside, in the air conditioned house while I wait for the temperatures to come down just a bit.  Let me tell you what I'm doing! 

     I love gardening, and while I am not an expert, I am learning more and more every season that I put in a garden.  Watching my plants grow and then getting a harvest is such a good feeling!  Living in a place like Phoenix, AZ is really a blessing for gardeners when you learn how to garden in the hot desert climate because we can garden all year round!  

      This makes me wonder what those of you do who live in other climates?  I grew up in the central valley of CA, and there is a lot of gardening there!  My family always had a Spring/Summer Garden, but I don't even know if it was possible to grow in the Winter because it did freeze, but rarely snowed at all.  So, I'm guessing we could have done something.  What do you guys do who live in colder climates?  Cold frames?  Green houses?  We have no real need for those things here in Phoenix, so I wish I had a chance to give them a try.  It sounds like fun! Ha Ha!  
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     Alicia has been trying her hand at gardening in GA, and I know that one of her biggest battles has been the deer!  I don't have that problem either!  Most of the pests I battle here are of the insect variety, such as squash beetles and aphids.  Birds can also be a problem, as well as rodents, but "knock on wood" those haven't troubled my yard too much. 

     I was converted to Fall/Winter gardening back in 2023 actually.  I wrote about why I love it so much on this post.

Since that time I have been putting in a Fall/Winter garden annually.  If you live in Phoenix and want to start gardening for the first time, I would recommend this season of gardening as your starting place.  It is just so much easier! 

     So, with all of that said, here is what I'm doing now to get ready to put my garden in by September! 

     Don't know how to sprout your own seeds?  Here is how I do it:  
*Get a paper towel and fold it into quarters.  Wet the paper towel so that it is wet but not super drippy.  Open the paper towel so that it is now only folded in half.  Sprinkle your seeds on one side of the fold and then close the towel over the seeds, pressing it over them so that the moisture of the towel covers the seeds.  Slip the folded towel into a plastic baggie and put it in a drawer or hang it in the shade for a few days.  Usually by the 3rd day your seeds will be sprouted and you can transplant them to a red cup.  ​(Read about the Red Cup Method Here)  In a few weeks the plants will be ready to transplant into your garden! 

     
     So, here is exactly what I am putting in this year:

• Beets-I put these in both my Fall and Spring gardens.  I love the greens especially! 

     Do you do a winter garden?  Tell me all about it in the comments!  I'm becoming a geek about gardening and I love it! 

       I love a simple skirt in the summer that you can throw on with a tee and some sandals and feel cooler, dressier than jeans, but still causal and put together!  This little cotton skirt fits the bill and can be whipped up in about an hour.  It is the perfect pattern-free skirt to sew for a beginner.  Two of my granddaughters pictured above sewed skirts for themselves with just a little help from me! It took us about an hour and a half from start to finish.   I am proud of them both.  They each have their own machines and are learning so much about sewing.  They both wore these little skirts to church on Sunday and looked adorable.  Click Read More and I'll fill you in on how to whip up a few skirts for yourself and your daughter, (or granddaughter)! 

• Sewing machine
• measuring tape
• thread to match your fabric
• Cotton fabric, I have yard lengths, but you most likely will not use the entire yard.  
• pins or clips to hold things together as you begin to sew
• 3/4 or up to 1" wide elastic
• Sharp Scissors
• Iron and Ironing board

    * When choosing your fabric, be careful of choosing something that will look good if you cut the it sideways or up and down in order to save fabric and to have it look right when finished. 

      The way to make this skirt for either child or adult is the same except for the way you need to measure the fabric.  Also, you may make this skirt with 2 pieces of fabric with 2 side seams, or you can use the fold of the fabric as the front, and only sew a seam up the back of the skirt.  I will explain both ways. 

     My granddaughter is a teenager, but I used the adult way of measuring for her skirt.  You will need a tape measure and scissors for this part.  You will need two measurements.

1. Measure around the widest part of the hips, and then add 11 inches to make the width of the fabric to fit around the body.  
2. Measure from the waist to the place on the leg that you want the skirt to hit when finished.  Then, add 3.5 inches.  

Transfer those measurements to the fabric and cut out a large rectangle of fabric that is the same as your measurements.  Remember that your fabric is probably doubled.  Open it up to cut the proper waist circumference.   Once your rectangle is cut out, it is ready to be sewn with one back seam.  If you want side seams, fold the fabric in half and cut it to make a front and a back panel.  
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     For children's skirts the measuring is different because their waists aren't much bigger than their hips.  So in this case:

1. Measure the waist of the child and double it.
2. Measure the the length the skirt will be from waist to where it will hit on the leg.  Add 3.5 inches for the hem and waist casing.

     Now, as you would do for the adult skirt, transfer your measurements to the fabric and cut it out.  One reason that this skirt came out with a front and back piece naturally is because the waist measurement  doubled was small enough that it allowed me to cut out the two separate pieces at once.  

       From now on, the instructions for the adult skirt and the child's skirt will be the same.  

• With right sides together,  use pins or clips to hold the sides or back together so that they won't slip.  Then, sew either the one back seam, or the two side seams with a 5/8" seam allowance.   Use an iron and iron open your seams.  

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     At this point, you have a tube or fabric.  Decide which open end will be the top of your skirt and which will be the bottom.  
    Take your skirt tube and press 1/4 inch of the fabric towards the inside of the skirt all of the way around the tope of the skirt.  
     Next, fold the fabric over again.  That top 1/4 inch will give you a nice clean edge for your casing and keep your fabric from fraying.  When you fold it over again, this time you will fold it an inch over, or up to an inch and a quarter if you have 1 inch wide elastic.  
     Take your skirt to you sewing machine and stitch close to the fold of the turned under 1/4 inch part of the casing.  Leave an opening at one of the seams that will accommodate putting through the elastic. 

     Measure the elastic around the waist of the person who will be wearing it. (Obviously)  
     Subtract 2 inches from that measurement.  
     Using a safety pin as shown above, thread the elastic through the casing of the skirt, gathering as you go.  Don't let the end slip in, pin or clip it in place!  When your safety pin comes out the other end of the opening, pull the 2 ends together, being careful not to twist the elastic and sew them together.  Then, arrange the gathers around the skirt evenly and pull the elastic inside the casing to lay flat.  Stitch the opening closed.  
     Now, all that is left is the hem!  Just as you did for the casing, first press with the iron a 1/4 inch hem to the inside of the skirt all of the way around.  At this point, you may want to try the skirt on and double check how long or short you want to hem your skirt.  One of my granddaughters wanted it to the knee and the other wanted it 2 inches above the knee.  So measure those adjustments accordingly, then press the fabric up to the inside of the skirt and pin or clip into place.  
      My sewing machine has a hemming stitch on it that we used to hem these skirts.  But, you may also stitch your hem in by hand, blind stitching it.  Whatever works for you.   
        When you are finished stitching, just press the skirt, especially where it is hemmed and make it look crisp and fresh and you are all ready to wear it and look cute, fresh and put together!  Show off those tanned legs and summer sandals with your cute manicured toes! 
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     This creamy dessert is perfect for out hot summers when we try to avoid turning on the oven!  It is so delicious and doesn't last long around here!  I've seen recipes for it using Nutter Butter Cookies as the crust, but I am partial to the delightful mix of peanut butter and chocolate.  It does take a few steps to make it, but the results is worth it.  Click the Read More button to see the changes that I make to my recipe that you won't see in others. 

      One of the main changes that I make to this recipe is that I use Cook and Serve pudding mix.  All of the other recipes that I've seen use instant pudding mix.  That seems fine, but I prefer the taste and texture and richness of the cook and serve.  It is worth the extra few minutes that it takes to cook it and let it cool down then set.  To make life easiest when you make this recipe, make the pudding first, then let it sit and cook a bit as you prepare the rest of the layers of this dessert. 

         Next, crush the Oreos, either with a food processor or a rolling pin.  I used double stuffed Oreos, but you can use regular ones as well.  Then, mix in the melted butter.  This will help to hold the crust together in the pan.  Once the butter and Oreos are all mixed together, press the mixture in to the bottom of a 9 x 13 baking dish.  There is no need to grease the pan because of all of the butter in this crust.  Then, put the crust in the fridge to set while you make the Peanut Butter Layer. 
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     The peanut butter layer could also work as a frosting in another application!  It is so good all by itself!  Just use softened cream cheese,  creamy peanut butter and powdered sugar to make this layer.  Once you have it all mixed and creamy, spread it over the crust. 
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It spreads very easily over the Oreo Crust.  Be sure to use an offset spatuala.

     
      Now it is time to spread on your cooled pudding.  It should be close to room temperature, but not totally making it hard to spread.  Pour it over the peanut butter layer and spread evenly. 
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     At this point, cover the dessert with plastic wrap, or if your dish has a lid use that and place in the fridge until the pudding sets.  
     When you are ready to serve this dessert, spread the top with Cool Whip and sprinkle on whatever you would like on top.  I used chocolate curls this time.  Or broken up Reese's Cups would be delicious.  Oreo Cookie Crumbs or chocolate chips would be great, or you could try a combination of a couple of things! 

Then, simply cut it into squares and use a spatula to lift the slices out of the pan!  Man!  I need to  make this again!  It is so good and everyone will want seconds! 

Am I the only one who loves Cook and Serve Pudding better than Instant?  Tell me what you think! 
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Click on the recipe to print! 

      The other day I wrote a post about making your own Sundried Tomatoes.  I told you about my favorite pizza that is made with chicken, bacon, white sauce and sundried tomatoes.  Today I'm sharing how to make it!  I also had a bit of sausage that I added to the mix.   Of course, you can add whatever toppings that you love, because it is pizza and that is what you do!  I need a wood fire pizza oven to make this pizza perfect, but this one is pretty close! 

 The Pizza Dough:

     For my recipe, I used my standard pizza dough recipe.  I shared it on this post, but  I will post a new recipe card for you here.  I wrote that post so long ago and it is almost embarrassing.  It still has good info though, so you can check it out.   Here is a better recipe card. 
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    For this recipe, you can use whatever dough is your favorite.  You could even buy a bakeable dough from the grocery store.  But, pizza dough is super easy to make.  

      When the time comes to stretch the dough onto the pizza pan or stone, make it to your favorite thickness.  I like both thick and thin crust, so try it both ways if you would like!  You will notice that my pizza stone is a rectangle, but I also have a round metal pizza pan.  I have even baked pizza in my large cast iron skillet.  The shape will not affect the flavor! LOL  I purchased my stone from Pampered Chef years ago.  They appear to have gone price significantly since that time.  Here is a similar, but less expensive one. 
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     To top this pizza  I started with a garlicy alfredo sauce.   I used half a jar on one pizza, and spread it around generously.  Next, I used 3 kinds of cheese.  I used Parmesan, Mozzarella and Feta.  I put on the Parm and the Mozzarella first and saved the Feta for last.
       I cooked the bacon earlier in the day until it was crispy and then broke it up into bite sized chunks.  For one pizza I used about 5 slices of bacon.  You can do more or less depending on your taste.  
      I also used 2 boneless skinless chicken breasts to top this pizza.  I seasoned them with Italian herbs and cooked them in a skillet until done.  Then I broke up and shredded them to scatter on the pizza. 
      The pizza shown also has some Italian sausage scattered on it because I happened to have some from another recipe.  Since it is pizza, you can add what you love. 
       Finally, I scattered on some of my sundried tomatoes and topped the entire thing with Feta cheese and a bit more Parm.  

     I baked my pizza on a stone at 400 degrees for 20 minutes.  Pans and times will vary, so my best advice is to watch it the first time to see what your oven and your stones or pizza pans do.  
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     The little bit of crispiness on the edge of the sundried tomatoes was really good!  Also, this pizza tasted so good the next day as well!  I hope that you enjoy it as much as I did! 
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