Simple Wood Pallet Shelves

I love wood pallets. And lucky for me, Shane has a nearly unlimited supply at his disposal. Initially we used them for firewood in our outdoor fire pit.

Then an idea caught my eye on Pinterest. You can make a super simple, super cheap shelving unit out of pallets and a few easy steps. The first step, of course, is to find a pallet in good condition. After that here's what you'll need:

• Wood pallet
• Sand paper or a belt sander
• Screws to attach the pallet to the wall
• Drill and drill bits
• Wood Stain
• Roller or brush
• Rag to wipe off excess stain
• Level
• Two friends to hold the pallet level + one friend to eyeball the pallet.

First, sand the rough surface of the wood pallet to the desired smoothness. Next roll on stain, being careful to not oversaturate the wood. Wipe the pallet with the rag to remove excess stain. Allow to dry, and Voila! Your pallet is ready to hang on the wall. Make sure the pallet is level, then attach.



The theme can be decorative or utilitarian: we hung ours outside, so I did my best to scavenge the house and garage for decorative items. Your local thrift store can also be a good place to find cheap and simple treasures. I found succulents to be a good choice too, because they're hardy and need very little attention, particularly in an arid climate. Just be sure to bring them inside during the cold months.

Fish Tacos: The Secret is in the Sauce

If done right, fish tacos can be a simple, quick and delicious dinner. What takes the most time with this recipe? Chopping the vegetables and grating the cheese. If I were better at planning ahead I'd have these chopped, and dinner could be on the table in less than 10 minutes. But I guess 15 minutes total prep and cook time isn't too bad. Just be forewarned if you choose tilapia as I prefer, it cooks so quickly it's best to have everything chopped, grated and ready before you toss the fish into the frying pan. The special sauce, a recipe I borrowed from my parents, can be done quickly while the fish cooks.

For the Fish
Tilapia, or other white fish (Note: mahi mahi or halibut will take longer to cook.)
Red pepper flakes
Garlic, minced
Olive oil
Salmon chemise

Heat oil in pan at medium heat. Sauté garlic cloves and pepper flakes for a few minutes. Place tilapia in hot oil and sprinkle with salmon chemise. Cook for 3 minutes, then flip and sprinkle spices on other side of fish. Cook another 3-4 minutes until white and flaky.

Saucy Deliciousness
1/4 cup sour cream
1/4 cup mayonnaise
Dash of sea salt
Lemon juice, to taste

The sauce is so simple yet delicious, it's almost ridiculous. Mix sour cream, mayo and salt together. Add a teaspoon or so of lemon juice and stir. I like to use fresh lemon if I have it on hand, but the presqueezed kind works just fine.

Toppings and Whatnot
Vegetables: lettuce, cabbage, tomatoes, bell peppers, jalapenos, avocados
Cheese: pepper jack, cheddar, cotija, feta
Lime wedges
Hot sauce: Tapatio, El Yucateco, Cholula, Valentina, to name a few of my favorites.
Tortillas: flour or corn. I heat them for 30-40 seconds in the microwave, but a pan on the stove works too.

Just remember to have the veggies and other toppings ready to go before cooking the fish or you might find yourself a little rushed, trying not to let the fish get rubbery and chopping at the same time.

Simple Baking: Aunt Liza's Cheese Bread

Another family favorite, Aunt Liza's cheese bread is sure to be a pleaser, whether you make it for a crowd or to complement a simple Sunday supper. The best part about this yeast bread is that you don't have to let it rise: just mix up the dough, knead in the cheese and toss it in the oven.

Ingredients:
2 cups warm water
2 packages active dry yeast (or 4 1/2 teaspoons)
2 tablespoons sugar
1 tablespoon salt
1/4 cup vegetable oil
6 to 6 1/2 cups flour
3 cups cheddar cheese, grated

Directions:
Pour water in large warm bowl. Sprinkle in yeast; stir to dissolve. Add sugar, salt, and oil. Add 3 cups of flour and beat well. Work in remaining flour to form soft dough. Turn onto lightly floured board or counter. Divide dough in half.

As you knead each loaf, work in 1 1/2 cups cheese per loaf. Shape into round loaves and bake on greased baking sheet or in 9" round pans at 375 degrees for 30-35 minutes until done.









The end result is a very soft, moist cheesy bread: excellent by itself or with butter. Also heavenly as toast with honey butter!

Recycle, Repurpose, Reuse: Spicing It Up

We use a lot of herbs and spices when experimenting in the kitchen. And we usually buy them in bulk at Winco: the savings are exorbitant. But what to do to store them? They get stale quickly if kept in plastic bags, and with just twist ties to hold them closed, the spice cabinet can get messy fast.

Initially I was all gung-ho to use repurposed jars and chalkboard paint. I saved every jar we emptied - from Ragu to Mrs. Renfro's to giant Vlassic pickle jars. Patience is challenging for me when it requires me to be somewhat of a hoarder. I hate clutter and saving jars nearly pushed me over the edge. But I did my best to keep the vision in my head.

Once I painted the lids and actually tried writing in chalk on the chalkboard painted lids, however, I was disappointed. My handwriting looked crummy and the chalk smeared almost immediately. I suppose you could cover the lids with a lacquer to seal the chalk. But seriously, attempting nice handwriting with chalk on a tiny lid is hard! I think some DIYers out there have some tricks they're not sharing...

Anywho, in the meantime, I went to a friend's birthday party and she had us write our names in Sharpies on our glasses. She thought it would be a fun memento. Unfortunately for her, when she washed the glasses the permanent marker washed right off. Fortunately for me, I'd found the solution to labeling my spice jars.

What you need:

• Clean glass jars, any size and shape
• Paint for the lids (Chalkboard paint can be found at Walmart or most craft stores and seems to stick well to the lids.)
• Permanent marker
• Patience:)

I think patience is key! But I'm happy with the end result.

The 5 Love Languages

Knowing how your partner accepts, receives, and displays love can truly help simplify your relationship. A friend of mine told me about a test you can take to find out how you (and your significant other) best receive and reciprocate love, called Gary Chapman's 5 Love Languages. I found this information to be extremely helpful and think you will, too.

• Words of Affirmation: We all like to hear that what we do has validity. But if hearing this from your spouse or significant other validates you, then this love language might be your predominant one.
• Acts of Service: This is me to a tee. If you love me, then show me. As simple as taking out the trash or making me a cocktail, or as complex as remodeling my house or rebuilding my car's transmission, I'll love it.
• Receiving Gifts: The gifts don't have to be elaborate, just something to say, "I thought of you while I was out and about," can be enough.
• Quality Time: People who want to be shown love in this way want you to truly be in the moment with them, no matter the activity. Just be present.
• Physical Touch: Holding hands, hugging, kissing, massage -- those who appreciate love in this way want physical affection that says, "I'm here for you."

Nobody said love was simple or easy. But knowing how your partner most appreciates being loved can help improve communication and simplify your relationship.

Control vs. Simplicity

The tarot card above is from the Osho Zen Tarot deck. If you're into that sort of thing, this card reminds us if we try too hard to control our lives and the situations surrounding us, we can miss out on experiences and personal growth. In addition, we most certainly can't control the lives and minds of others and will only hurt ourselves (and others) if we try. Plus, control can complicate things and increases stress, whereas acceptance can reduce a lot of anxiety.

I spoke with a very wise woman the other day about the issue of control. I've advised plenty of friends throughout the years not to try so hard to force things and mold the world to fit their belief systems. We can make choices to help drive our lives in certain ways. But ultimately nothing is certain. Circumstances above and beyond our control often change the outcome to something we had not idea would come our way. Sometimes, it's good. Sometimes, not so good. But you can always learn from the change brought on by our ultimate lack of control.

That said, I realized I've recently tried my hand at controlling something -- or someone -- out of my hands. My partner in life, love and whatever comes our way is a dreamer. I'm more cautious and prefer to avoid risks whenever possible. When he shares his dreams and whims with me, I project my own way of thinking and assume what he says will become reality. Sometimes it does, but just as often he is simply sharing his dreams and thinking aloud. Regardless, all I can do is share my concerns and needs and try my best to listen, really listen, to his concerns and needs. And someday one of those grandiose dreams might just significantly benefit both of us. Then again, someday those dreams could hurt us. Or maybe they'll help him, but not me. I simply have to stay in the moment, appreciate each day we have together and accept whatever this short life has to offer.

Simple Chicken Breasts: The Rules You Can Break and The Ones You Shouldn't

Chicken breasts are a staple in our household. Simple and diverse: you can do so much with them - baked, broiled, barbecued, stuffed... the list goes on. Tonight, I ventured from a tried and true recipe and followed suit of Shane's creativity in the kitchen. The key to simplicity, though, is to work with what you have in the refrigerator and pantry.

Ingredients:

3 chicken breasts, sliced lengthwise
Sour cream - Crema Mexicana is hands down, the best sour cream ever.
Ranch dressing
Mild green salsa
Pepper jack cheese, grated
Fresh romano cheese, grated
Herbs de Provence or Italian Seasoning
Panko bread crumbs

Directions:

Preheat oven to 350 degrees. Lightly grease 9x13" baking dish with cooking spray, olive oil or butter. Add layer of chicken breasts, then cover with layers of above toppings, making sure to cover evenly. Also, be sure to use bread crumbs as a final topping. Cook for 35-50 minutes, depending on elevation. Take out of oven, drain excess liquid with a baster if necessary. Return to oven under broiler for a few minutes crisp bread crumb topping. Serve with your choice of sides, for example wild rice and broccoli.

If you follow a few general rules, your chicken breasts can turn out perfectly: moist, yet crisp on the outside.

Know your oven and your elevation. I typically bake things 10 degrees higher than the recipe calls for and often a bit longer. When I lived at a lower elevation, I did the opposite. Broiling is a different matter: I keep a close eye on what I'm cooking to ensure I don't burn whatever I have in the oven. If I don't, my little calico howls and yowls her concerns:)

Slice chicken breasts lengthwise or butterfly them to speed up the cooking process. They also seem more tender this way. You can buy the thinner chicken tenders that have already been sliced, although they often add to the cost.

Make sure you cover chicken breasts with enough liquids. This ensures that they cook fully. Chicken breasts are so mild: they'll absorb pretty much whatever spices and whatnot you throw on them.

Don't be afraid to experiment. If you're concerned about the liquids you cook chicken in becoming over-liquidy, add a bit of flour to soak up the excess moisture.