Homemade Dill Pickles

How to Make Your Own Pickles

Again, it's been a  while ... ugh! This post has been in the making for a few weeks now and just hasn't made it to the top of my priority list along with all the other things that have managed to reach the summit first! ;-p Between having all the kids home for the summer, then getting started back to school, to transitioning into a new full-time job, and now there's #1's basketball schedule and #2's fall baseball schedule ... I've had to pull back on my 365 day challenge to a homemade home. Although my original plan was to be 365 consecutive days, I'm allowing my plan to be interrupted by life; and a GREAT life it is! Before I am finished I will have at least attempted 365 homemade items, it just may not be within the year deadline that I had set out to do. 

Goals are great to keep you moving forward but there was a church message a few months ago that a dear friend reminded me of a while back about being interrupt-able. Be interrupt-able! This phrase has been on repeat in my head for the last few weeks and it's forced me to pause and make sure I'm not missing out on something more important. Quite frankly, I have yet to wish I hadn't stopped what my busy body was doing to enjoy a moment with the kiddos, the Mr. or a friend. There is nothing wrong with being busy (I get it all too honest from the three generations of Momma Bear's before me, my Great-Grandma Ollie, Grammy Lou-Lou, and Momma Bear herself) but I'm working on being more interrupt-able.

With all that being said, I'll interrupt myself to get onto the REAL reason for this post ... the pickles, our garden has been doing a pretty good job at producing for us this summer but they did get a later start than most peoples. No matter what, I love the fact we started them from seed and we have enjoyed a steady flow of cucumbers, zucchini, and jalapenos. We are still waiting on our tomatoes to turn and I have realized we must have mixed up our seeds or labels because I'm really not quite sure of the tomato variety we ended up with!  

This first batch of pickles was made from a dear neighbor's cucumbers that she was so gracious to share with us (which was more than a month ago, so YES this post has been in the holding pen for THAT long!).  I got my inspiration from Debber at Food.com.

Homemade Pickles

3 quart size mason jars with rings and new seals

4-5 medium to large size cucumbers

4 1/4 water

1 cup + 2 tablespoons white vinegar

1/4 cup pickling salt

6 gloves of garlic (2 per jar)

3 teaspoons dill weed (1 tsp per jar)

3 teaspoons dill seed (1 tsp per jar)
large clean tub or bucket (optional)
garden hose (optional)

Prepare everything before filling jars. Cut cucumbers into spears sized and remove the sides if desired. Put cut cucumbers into a large clean tub or bucket. Take tub of cucumbers outside to the garden hose. Thoroughly clean the end of the garden hose. Fill the tub of cucumbers up with cold garden hose water. Turn the water down so it is coming out at the lowest pressure and allow the water to run into the tub, this will cause the water to over the edges of the bucket. Allow the water to run while everything else gets prepped. Wash jars in hot, soapy water, then fill with hot water and set aside. Fill large stock pot halfway with hot water and put over high heat. In a medium size sauce pan, prep rings and seals by covering them with water and bring to a simmer. In another sauce pan, bring water, vinegar, and salt to a boil.

Next filling the jars. Place dill weed, dill seed, and one garlic clove on the bottom of each jar. Fetch some cold cucumbers from outside. Tightly load the cucumbers into the jars. Place the second garlic clove on top. Pour water, vinegar, and salt brine leaving 1/2 inch head space in each jar. Add seal and ring. Tighten. Add to jars to stockpot making sure the water is just to the necks of the jars. Bring water to just boiling (about fifteen minutes). Remove jars. Wait for 'ping' of the seal.  Note: if the jars don't ping with in a few minutes, the seal has need been set and additional time in the stockpot may be needed. 

Cost Comparison: Less than $0.25 for a 32 ounce jar of homemade pickles vs. approximately $2 for a 16 ounce jar of store bought pickles 

Updated 8/10/16: So it’s that time of year again and we are starting to get into a pickle around here! HAAAHAHAAA … I know, eye-rolling allowed! J We picked our first few cucumbers this past Thursday and by Sunday we had 26 piled on the kitchen counter. The Mr. (one who is not too fond of his vegetables) has been SO ready for some fresh pickles ever since he tried them last summer so with such an abundance of them ready to go, I decided what better day than our 17^th wedding anniversary to get a batch of fresh dill pickles whipped up and in jars.

This year I planted a few pickling cucumber plants and I must say these are some of the cutest cukes I ever did see, just perfect in size. I have a few regular cucumber plants also and this batch was a mixture of both kinds. I haven’t noticed a significant difference in the texture and crispness, but the size pickle perfect! And since I  am all about testing different things out and learning by trial and errors discoveries (I really don’t like referring to these as errors because I learn so much by them that they deserve a much more positive reference than ‘errors’ … and really this way of thinking could shed a great deal of light on life!), there are an abundance of experiment options that I’d like to try out so I can perfect my cukes, whether it be dill, sweet, bread and butter, or relish … OH the possibilities are endless.

My first experiment (the portion that was updated in my recipe above) was inspired by my sweet sister’s experience making pickles with a local woman where they are missionaries. She shared with me how her friend had insisted they put the freshly cut cucumbers in a bucket and let the garden hose run over them for 2 hours. Not fully understanding the reasoning behind this, I decided it had to do with the crispness so I thought ‘Sure! Why not?’! They did turn out quite crisp and crunchy, but since I didn’t try making a jar where I had not done this, I truly can’t say the result was crispier and crunchier … so of course since I need data to back that statement up, I will be trying that next. J

All in all, our first batch of pickles this summer went off without a hitch and out of the 10 jars that were made on Sunday, only 2 remain unopened after many were enjoyed and a few given away. 

Life's Full of Change

It's been a while since I have written an inspirational post and with all of the changes that have taken place lately to lead up to the start of a really big change for me personally I wanted to share about change.

With change, usually comes emotions. My girl emotions are very typical, on days they are a roller coaster and on others you'd need a case of dynamite exploding to get much of a reaction out of me. One moment the screaming children running through a destroyed house won't phase me, then the next moment I might start giggling at something one of the kids say and before you know it, my laughing has turned into crying. And if the Mr. would be observing this he most likely would be standing speechless not sure what to do, oh dear!

Today started a brand new chapter of returning to work full-time and the biggest change ... I was not returning to the classroom to teach math. While so many worries and thoughts could and should have been filling my head, my spirit has been very peaceful, eerily peaceful. The peaceful where you know for a fact you could be understandably freaking out but you're not. The peaceful where there are SO many things you could be filling your mind with and fretting over but you're not. The peaceful where you should be overwhelmed with an abundance of new information but you're not. It's in times of this kind of peace I know it's only by the Grace of God my emotions are so calm AND I am right where God wants me to be!

My emotions aren't always in check but I also know the only reason why they are right now is because I fully handed over a situation, one that started more than 4 years ago, to God and it wasn't until this last 6 months when I started praying like this ...

"God you know me best. You know me better than I know myself. You know what will work for me and what will not. If it's not for me close the door and if it is, lead me to where I need to be and take any unnecessary emotions away."

I found it very fitting as one of the praise and worship songs this past Sunday, was a favorite old hymn of mine,

It is Well with My Soul.

1. When peace, like a river, attendeth my way,
   When sorrows like sea billows roll;
   Whatever my lot, Thou hast taught me to say,
   It is well, it is well with my soul.
   • Refrain:
     It is well with my soul,
     It is well, it is well with my soul.
2. Though Satan should buffet, though trials should come,
   Let this blest assurance control,
   That Christ hath regarded my helpless estate,
   And hath shed His own blood for my soul.
3. My sin—oh, the bliss of this glorious thought!—
   My sin, not in part but the whole,
   Is nailed to the cross, and I bear it no more,
   Praise the Lord, praise the Lord, O my soul!
4. For me, be it Christ, be it Christ hence to live:
   If Jordan above me shall roll,
   No pang shall be mine, for in death as in life
   Thou wilt whisper Thy peace to my soul.
5. But, Lord, ’tis for Thee, for Thy coming we wait,
   The sky, not the grave, is our goal;
   Oh, trump of the angel! Oh, voice of the Lord!
   Blessed hope, blessed rest of my soul!
6. And Lord, haste the day when the faith shall be sight,
   The clouds be rolled back as a scroll;
   The trump shall resound, and the Lord shall descend,
   Even so, it is well with my soul.

This song was written by Horatio Spafford and has a very touching story behind it. No matter the changes that life brings, when God's on our side and we have faith in Him our soul can be at peace!

Freezer Meals Round 1

FINALLY ....

The freezer meal plan from last Sunday is up on the blog. Freezer meals aren't extra-ordinary and I have done a few here and there, but what I took on last Saturday was definitely a first for me! It's not necessarily in the "Homemade Day by Day" category but one of the purposes of this blog was to eliminate the unnecessary ingredients, cut costs, AND push me to try new things. I'd have to say even-though freezer meals aren't as "risky" as some of my health and beauty items, they for sure fit every other reason why I started this blog!

The plan in a nut shell - 5 families, 10 meals each = $80 for a family of 4

Italian Beef
Meatballs and Marinara
Sloppy Joe's
Grilled Meatloaf
Upside Down Pizza
Chili
Chicken Fajitas
Honey Mustard Chicken
Chicken and Sausage Kabobs
Loaded Potato Soup
Chocolate Chip Cookies
Pizza Dough - still coming :)

Here's the link for the PDF version of the plans, it includes all the meals, recipes, and directions.

The plan will be to add an update and post each time we enjoy one of these meals from the freezer!

Chocolate Chip Cookies

Now I know when it comes to a chocolate chip cookie recipe there are a thousand out there and I probably have never made the same recipe over and over again! Since the group of us girls that did the freezer meals ran out of time last Sunday, I had planned on making up the cookie dough with the help of my oldest daughter ... who bless her soul is becoming very much like her mother (SO SCARY!). However, I could NOT decide which recipe to use for our freezer cookie dough.

As my daughter and I were getting prepped to start our mass cookie dough making extravaganza, I happened to be on the phone with my sister who has an unbelievable taste for her sweets and since she lives overseas depends on most of her homemade recipes to fulfill her good-ole America treats! All of a sudden it dawned on me ... if anybody has a good go-to recipe for chocolate chip cookies it'd be her! She is the master of tweaking and using what you have to make it exactly like you want!

And sure enough, she did with a few tweaks of course!!! Her inspiration came from Better Homes and Gardens recipe. Their recipe calls for shortening but for me personally I've never been a fan. I'm not a shortening snob and would never be able to tell if something was made with margarine, oil, or shortening, but there's something about adding a big glop of colorless greasy substance to recipes.

Chocolate Chip Cookies

½ cup vegetable oil

½ cup butter

½ cup granulated sugar

1 cup packed brown sugar

½ teaspoon baking soda

2 eggs

1 teaspoon vanilla

2 ½ cups flour

2 cups (12 ounces) semisweet chocolate chips

Beat oil, butter, sugars, and soda until combined. Beat in eggs and vanilla. Add flour until well combined. Stir in chocolate chips. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 375˚ for 8 to 10 minutes. Makes about 4-5 dozen cookies. 

These are by far the best chocolate chip cookies I've made! They keep their shape and are so soft!

For the freezer, place three strips of plastic wrap approximately 12 to 18 inches in length on the counter. Divide the cookie dough evenly between the 3 pieces of plastic wrap. Form into logs and wrap up. Place in a gallon-size freezer bag. 

Homemade Powder Foundation

How to Make Your Own Powder Foundation

I've been wanting to make this for weeks now, but have been procrastinating on buying some arrowroot powder. Arrowroot powder is very similar to cornstarch and can be used interchangeably but after reading some different recipes arrowroot powder gave a better overall result than cornstarch. However, the only place I've seen it in stores is at Meijer with the spices for $7 for a small bottle; and I'm trying to respect the Mr.'s request to "lay off the Amazon orders" ;-). Yes, the $7 dollars would be much cheaper than the almost $9 'Physicians Formula Mineral Wear Loose Powder' I usually purchase; BUT not if I don't like the results! 

So, when I finally ran out of my face powder' my choices were to go buy some more OR make some using what I had ... cornstarch it is! My starting point was a recipe I found at 'My Merry Messy Life' and then tweaked it until I had a color I could work with. She has some additional information that would be worth reading if you'd be interested in trying the homemade powder foundation ... including how to make it into a pressed powder! I will be trying that also!

the final product ... needs to be slightly darker for my skin tone

Homemade Powder Foundation

2 tablespoons cornstarch

3/4 teaspoon cinnamon

1 1/2 teaspoon nutmeg

1 teaspoon pumpkin pie spice

5 drops of palmarosa (or other oil of your liking)

Mix all ingredients together. 

After reading over the few ingredients most of the face powders contained, I went to my kitchen cupboard and started investigating some other options for coloring! 

the few options I liked from my cupboard

Seeing them all together really gives you a great idea of what undertones each of these spices have and which ones would work better for your own skin. I did notice the finer the spices the better the blended to make an even colored powder. I think a mortar and pestle just made it onto my Christmas list! There have been a handful of times I would have used one of these sets and making some of these spices finer would just be another reason why I would use one. 

Some pros about making my own powder foundation - CHEAP, it smells really good, easy to adjust the color, and of course healthier for your skin. Some cons or things I'm concerned about - finding the perfect color, overall coverage, and stay power, Now if this becomes something I like well enough to experiment more and really fine the perfect shade, then it's going to take some time!

I am a little nervous to be putting this out there because I am sure I will get some very curious attention about how my make-up (which is bare minimal to begin with) looks up close. If you happen to see me out and about I'd love (well maybe, heehee) hear your feedback. So far I have been fairly impressed other than the fact I need to make it slightly darker. My make-up goes on once (if that) and I'm not one to touch up it up throughout the day, let alone remember to glance in the mirror before walking out the door (unless I'm off to work or a function) and when I do it's through the rear-view mirror as I'm pulling out of the drive so it's at the point-of-no-return and we just have to go with it! 

Here's a starting point for different undertones, I was rather surprised at how much different the colors were! You'll notice the nutmeg is the lightest but also used the most spice, this would partially be due to the fact my nutmeg wasn't has fine as the cinnamon so didn't blend as well.

a little comparison before mixing spices 

Well, this was my fun for the week! The recipe for homemade powder foundation filled my old powder container; so the amounts are fairly equivalent for the cost comparison. 

Cost Comparison: Under $0.15 for homemade powder foundation vs. $9 Physician Formula Mineral Wear

Homemade Fresh Salsa

We have been enjoying some fresh salsa using tomatoes we were so graciously allowed to use while some dear friends of ours were on vacation and let us use any fresh produce that was ready for picking while they were gone! Last night I enjoy some of this deliciousness a top my nachos, YUMMY!

I use and love my manual food processor from Pampered Chef, but there are so many options out there to mix up a some fresh salsa.

Homemade Fresh Salsa

1/4 onion

2-3 gloves garlic, chopped

1/2 cup fresh cilantro ... need to start an herb garden ASAP

1 to 1 1/2 cups of tomatoes roughly chopped ... I used cherry tomatoes because that's what was ready ;)

Start with onion and garlic. Chop well. Add tomatoes. Chop, chop, and chop some more until the desired consistency is reached. Eat all in one setting or refrigerate for a snack a little later. 

This would be even better with some roma tomatoes and I will definitely remove as many tomato seeds as possible before adding the chopped tomatoes next time. We will be using a version of this with our Crockpot Chicken Tacos next time!

Updated 10/19/16
We used the last of our garden tomatoes and jalapenos to make some salsa to can.

4 cups quartered tomatoes
1 head of garlic, roasted
2 jalapenos, roasted
1 cup fresh cilantro
1 teaspoon salt




 Peheat oven to 400 degrees. Wrap full head of garlic in foil. Bake jalapenos and garlic for about 30 minutes. De-seed jalapenos to reduce heat. Remove garlic from peel by gently squeezing top of each clove. Mix all ingredients in food processor. Transfer to sauce pan. Bring to boil and then reduce heat to low. Cook for 10 minutes. Transfer to clean, hot jars. Top with prepared rings and seals. Process in hot water bath for 10 minutes. 

  

Homemade Orange Infused Vinegar

How to Make Your Own Orange Infused Vinegar

This is one of those homemade items I hadn't intended on making but when I bought a bag of oranges on sale and the Pinterest post I had seen (who knows how long ago!) flashed through my mind as I was about ready to throw the peels out ... LIGHTBULB!!! Homemade item ... check. Post topic ... check. Repurposed (for a little while longer at least ... then to the compost or garbage disposal cleaner) waste ... double check! 

I'm absolutely in LOVE with my Norwex products as they meet everyone of our green cleaning needs. However, I feel like this is one of those items I wouldn't go to the store and purchase or even use to replace my Norwex but would gladly welcome the treat of refreshing orange scented cleaning spray every once in while! 

A fun fact about me, I really don't like to use paper towels ... there's something about that excess waste that just breaks my heart every time I finish a roll! (I find it quite humorous how much empathy I have for our disposables! The Mr., bless his heart, just goes along with my recycling tendencies most day!) In general, one roll lasts us about 2 months. We use them very sparingly to drain bacon, soak up the extra moisture from shredded potatoes when making homemade hash-browns, or any other task that would be more of a pain to launder than a towel used to clean up the typical glass of spilled milk. I'm really not sure where this decision grew from, but there is definitely a love-hate relationship I have with convenience, waste, and money. So this lack of using paper towels and my new orange infused vinegar for sporadic cleaning brings a question to mind for my Norwex consultant "Would it harm my rags to wipe up after this spray?" Vinegar and orange oils are all natural ... so if anything it could give them a extra cleaning boost if used right before laundering?!?!?

Day 1 - just noticing the resolution for this picture is terrible ... not to self take clearer pictures! :)

Homemade Orange Infused Vinegar

1 quart size mason jar

vinegar

orange peels (we used 3-4 clementines)

Place orange peels in jar. Top off with vinegar. Securely close. Allow to set for at least a week or two. Shake periodically. 

Day about 7 or 8 ... or maybe more!

At this point, it is smelling heavenly! At first whiff I get a refreshingly aroma of orange and then if I get my nose a little too close I get a whiff of vinegar. A few tweaks for next time ... more oranges or less vinegar just to allow for the orange to completely "out smell" the vinegar. Definitely not a deal breaker and will be using this as soon as it's ready! I plan on giving this a few days when all of the orange peels have settled to the bottom of my jar. 

There really is no right or wrong way to make infused vinegar but I loved My Merry Messy Life's additional suggestion for using the peels to cleaner you garbage disposable; as well as The Peaceful Mom's thoughts on cost and diluting it. 

My thoughts are exploding with different scents to infuse here ... lemon or mint or grapefruit, OH YUMMY! 

As for cost, I wouldn't buy oranges (or any other citrus fruit) just for this purpose, BUT it definitely adds an additional value to them as a purchase option! Since vinegar is relatively inexpensive at about $2 per gallon ... this would be a much cheaper option than most store bought all purpose cleaners AND I love the fact that vinegar has SO many uses! (Thinking I need to start a few on-going posts that focus on the uses for different items?!?)

Homemade Teriyaki Sauce

How to Make Your Own Teriyaki Sauce

Boy, I really need to get back into doing a post a day! I'm usually always trying something new but just haven't taken the time to sit down and get a post published. I whipped up a back of this teriyaki sauce last week to use on some chicken thighs that were on sale for $0.88/lb! Legs and thighs aren't the Mr.'s or the kids' favorite pick, but I grew up eating these all the time especially straight out of the 'FryDaddy' followed by some homemade curly fries!! Definitely not the picture of a healthy meal but SO GOOD! So when I find these on a deal too good to pass up, we I get to enjoy them every once in a while. :)

I am borrowing The Daring Gourmet's recipe with a few tweaks based off what I had on hand. A grocery store trip avoided once again! ;-)

Homemade Teriyaki Sauce

1/2  cup soy sauce

1/4 cup brown sugar

1/8 teaspoon ground ginger

1/2 teaspoon garlic (more or less for you preference)

1 tablespoon honey

1/2 teaspoon sesame oil (I find this flavor to be very overpowering, so used less than the recipe had called for)

3 tablespoons rice vinegar

1/4 cup water mixed with 1 1/2 teaspoon cornstarch (double the cornstarch to use as a dipping sauce)

Combine all ingredients in a saucepan. Bring to boil. Reduce heat. Simmer for 4-5 minutes. Allow to cool. Use immediately or store in air-tight container in refrigerator for up to one week.

I was very pleased with the flavor and consistency of this recipe and will definitely be making it again! I used this recipe as a marinade over our chicken thighs and they are currently in the freezer to be used as a grill-meal sometime. I will update when we do to let you know how it turns out! As for next time, I will double the cornstarch like the original recipe stated and use in as a dipping sauce or wing topping. 

Maybe I'm really hungry as lunch is approaching, but just thinking of this teriyaki sauce makes my mouth water for some good chicken chow mein!

Homemade Bagels

How to Make Your Own Bagels

AND they are done! Bagels are at least once a week breakfast item in our house but since starting my blog I have deprived my family of bagels because every time I'm at the store and walk by bagels I tell myself ... "Self, you can make those ... that should be your next post." So I continue on without the bagels and then I get home and go eeehhhh ... not today. 

Apparently I was feeling over zealous desperately needing something other than peanut butter toast or oatmeal for breakfast tomorrow and decided at 5pm to make these. I absolutely LOVE bread of all kinds and fresh bread is the best but waiting for it to rise is like watching paint dry, ugh! I really need to get the book Artisan Bread in Five Minutes a Day, I've heard great things about this cookbook and feel like it could really help my love affair with fresh bread. :)

I've made bagels before on a few occasions and there are SO many recipes out there but the one from Sophisticated Gourmet caught my eye as I was thumbing through  so I just went for it with a few tweaks ONLY because I was limited on flour.  

General bagel process: Make dough. Knead. Let rise. Punch down. Let rest. Divide. Roll into balls. Poke hole and stretch. Let rest. Boil. Flip. Boil. Bake.

Einstein Bros. inspired - Cinnamon Sugar Bagels

plain janes

Homemade Bagels

2 teaspoons active dry yeast

1 1/2 tablespoons granulated sugar

1 1/4 cup warm water

3 cups all purpose flour (extra for kneading)

1 1/2 teaspoons salt

Put yeast and sugar in 1/2 cup warm water. Let set for 5 minutes. Stir until sugar is dissolved. Mix flour and salt together in a large bowl. Make well. Add yeast, sugar, water mixture to well. Add remaining 3/4 cup water. Mix until blended. Fold thick moist dough out onto floured work surface. Knead until smooth and just slightly tacky (about 5-10 minutes). Grease clean bowl. Place kneaded dough in bowl and turn dough over to coat with oil from bowl. Cover with towel and allow 1 hour to rise (on the stove top of a preheating over is a perfect spot) or until doubled in size. Punch the dough down. Allow 10 minutes to rest. Divide dough into 8 equal pieces. Shape into ball and use your finger to poke hole and stretch out. Place on lightly greased cookie sheet. Cover and allow to rest for 10 minutes. Fill stock pot half full with water and bring to boil. Preheat oven to 425 degrees if not already. Using spoon place bagels into boiling water. Allow to boil for 30 seconds on each side. Remove bagels from water and place on a cooling rack (now would be the perfect time to sprinkle with cinnamon-sugar sprinkle OR leave plain). Transfer back to cookie sheet and back for 15-18 minutes or until golden brown. Makes 8 bagels.

I made a double batch and made a few smaller than the original recipe recommended. I ended up with 22 bagels. It will be well worth have some in the freezer for next time!

Cinnamon-Sugar Sprinkle

1/2 cup sugar

1 tablespoon of cinnamon

Blend well. Store in an air-tight container. 

before 1 hour rise - double batch

boiling step. longer boil = chewier crust

before baking, cinnamon sugar

before baking, plain

I will admit, I ate one of eat and they were well worth the wait ... we will see what the kids think in the morning! 

Today's Question - What's your favorite bagel flavor or topping?

Homemade Pizza Sauce Mix

Making Your Own Pizza Sauce Mix

We've been all about the homemade thick crust pizza this last week, but I'm getting really tired of getting all the ingredients out to add to the tomato sauce. My solution to this nuisance, a mix! I've used this recipe the last few times and really like the combination and the amount of flavors, but the best part of it ... no cooking. Now, I am sure if I simmered this sauce it would be even better but when we are in a time crunch who has time to simmer?!?!

I adapted Taste of Home's pizza sauce recipe by leaving out the crushed fennel seeds. I did not have these on hand and I'm not sure I could even tell you what they are or taste like.

Homemade Pizza Sauce Mix

2 tablespoons dried oregano

2 tablespoons dried Italian seasoning

2 teaspoon onion powder

2 teaspoon garlic powder

1 teaspoon salt

Mix all ingredients together. Store in air-tight container. Shake before use. Use 1 tablespoon of mix per 8 ounce can of tomato sauce. For best results, refrigerate over night. 

This just simplifies one more step in making our pizza even easier!