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October 2017

Update: The Indoor Edible Garden Project

Mike Thayer 2016 (2)By Mike Thayer

20171028_073058Radishes, spinach and beans have sprouted, oh my!

I've really enjoyed putting this project together and I've already got some veggies getting all nice and green in less than a week.

Remember that $600 figure I wrote about in buying a 'ready made' indoor plant shelf equipped with lighting?  I put mine together for about $150.  That my friends, is Bachelor on the Cheap friendly!  The shelf unit itself was the largest expense at about $80, the rest of the budget was spent on some lighting.  It wasn't difficult to attach that lighting to the shelf either, easy peasy. 

Now that the veggies I've planted are starting to sprout, pending updates will be about the coming harvests!  Stay tuned for more Bachelor on the Cheap "Project Indoor Edible Garden" updates!

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Arby's Two French Dip Sandwiches for $6 is an excellent deal

Mike Thayer 2016 (2)By Mike Thayer

20171026_134759When it comes to fast food, Arby's tends to be a bit pricier than the competition and so I don't eat there all that often.

But Arby's does know how to do Roast Beef - it is their specialty after all - and their current deal is a winner.

For $6, you get two Arby's Roast Beef French Dip sandwiches.  So what do you get for that $6?

Flavor.

The sandwich consists of Arby's thinly sliced roast beef, topped with Swiss cheese, served on an Italian roll and the classic Au Jus on the side.

It's a delicious bite, the roast beef is on point, the Italian roll soaks up the Au Jus really well and the Swiss cheese provides a nice finish.  You get savory, hearty, juicy and the buttery element from the Swiss cheese in every mouthful.

I added a large Mountain Dew and potato cakes to my order, so my purchase hit the $10 mark which means bonus:  In addition to lunch, I've got dinner as well.

Arby's French Dip Deal is worth doing!  Get lunch AND dinner!

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"Project Indoor Edible Garden" update - Day 4

Mike Thayer 2016 (2)By Mike Thayer

20171026_113623It's Day four on a small project I'm undertaking, creating an indoor edible garden. 

Day one was spent clearing some space for this 'garden', doing some cleaning and planning.

Day two was spent putting together a shelf unit and rigging it with some lighting.

Day three was spent on getting some planting trays and pots ready, to include some planting.

Day four has been spent getting ready to transfer some outdoor plants to the new indoor spot.

Starting from seed:

I got some green beans (bush variety), peas, carrots and radishes in the soil on day three.  This morning I got some lettuces, spinach, beets and tomatoes in the soil.    They shouldn't take long to germinate considering the controlled environment they're in.  I still have a lot on my list to plant:    Green onions, peppers and a variety of herbs. 

I'm having fun putting this project together and am looking forward to harvesting fresh veggies in mid-winter! 

Stay tuned for more Bachelor on the Cheap "Project Indoor Edible Garden" updates!   


"Project Indoor Edible Garden" update - Day 3

Mike Thayer 2016 (2)By Mike Thayer

20171024_084524It's Day three on a small project I'm undertaking, creating an indoor edible garden. 

Day one was spent clearing some space for this 'garden', doing some cleaning and planning.

Day two was spent putting together a shelf unit and rigging it with some lighting.

Day three was spent on getting some planting trays and pots ready, to include some planting.

I got some green beans (bush variety), peas, carrots and radishes in the soil.  They shouldn't take long to germinate considering the controlled environment they're in.  Next up to plant:  Green onions, lettuces, peppers, spinach and a variety of herbs. 

I'm having fun putting this project together and am looking forward to harvesting fresh veggies in mid-winter! 

Stay tuned for more Bachelor on the Cheap "Project Indoor Edible Garden" updates!   

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"Project Indoor Edible Garden" update - Day 2

Mike Thayer 2016 (2)By Mike Thayer

20171023_074644So yesterday I wrote about a small project I'm undertaking, creating an indoor edible garden. 

Day one was spent clearing some space for this 'garden', doing some cleaning and planning.

Day two was spent putting together a shelf unit, which I purchased at Lowe's for about $80 after tax.  It's a 5 shelf unit, measuring 6' high and just under 4' wide.  Made of steel with a chrome finish, it looks nice and each shelf can hold up to 350 pounds.  I've got lighting rigged from the top shelf and when this project is complete each shelf will have its own dedicated lighting, to supplement the natural light coming from the east facing window.  Day three will be spent rigging more lighting and getting all my pots and planting trays ready.

"Fun" fact.....  Buying a plant shelf unit all 'ready made' with lighting can cost up to $600!  Ouch!

The next phase is to start seeding, potting, planting and transplanting.  I've got a few plants I'm bringing in from outdoors, which have been sprayed with insecticidal soap - I don't want to bring in any unwanted guests!

I'm having fun putting this project together and am looking forward to harvesting fresh veggies in mid-winter! 

Stay tuned for more Bachelor on the Cheap "Project Indoor Edible Garden" updates!   

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Creating an indoor edible garden

Mike Thayer 2016 (2)By Mike Thayer

I love fresh produce and gardening.  But the winter months are just around the corner and my ability to just walk outside my door and harvest something for a salad or a quick stir fry is just about gone for the year.

So I got to thinking, "Why not bring some of my garden, indoors?"

I've got some empty space to put up a good sized shelf unit, the room has a big east window for some natural light and I can supplement that with some plant lights.....

Yep, it's the beginning of a project....

So what kind of veggies can be grown indoors?

That's a key question because by growing plants indoors, I won't have the benefit of insects and/or wind to pollinate the plants, I'll have to cultivate self-pollinating veggies.

Here's the list of what I'll attempt with that in mind:

  • Green Beans (bush variety)
  • Green Onions
  • Lettuces
  • Peas
  • Peppers
  • Radishes
  • Spinach
  • Tomatoes
  • A variety of herbs like basil, cilantro, mint, oregano, parsley, thyme, etc

I'm looking forward to putting this project together, and not having to shop for 'so-so' produce at the grocery store during the winter months.

Stay tuned for the Bachelor on the Cheap "Project Indoor Edible Garden" updates!  Here's the starting point, as you can see, I've got a blank canvas to work with.....

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The Living on Appetizers Challenge: Crab Dip & Toasted Garlic Bread

Mike Thayer 2016 (2)By Mike Thayer

Can a guy live on just appetizers alone? I'm going to find out. Over the next couple weeks, I'm preparing, eating and, 'surviving' on appetizers alone.

Baked Crap Dip & Toasted Baguettes
Baked Crap Dip & Toasted Baguettes

I love a good crab dip, but that's not easy to do when you live in the Midwest....  It's not like good, fresh crab is readily available and canned crab is, well, eh....  Hopefully you've got a nice seafood shop near you that offers lump crab meat.  In a pinch, the imitation stuff will do, it's better than canned which undoubtedly will have shell bits in it.

Ingredients:

  • 1 pound lump crab meat
  • 8 ounces cream cheese (softened)
  • 3/4 cup Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/3 cup chopped green onion, reserve some for garnish
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Louisiana Hot Sauce
  • 1/2 teaspoon Cayenne pepper
  • The juice from one lemon
  • Baguette, sliced
  • 1/2 stick butter
  • 1/2 teaspoon garlic powder
Baked Crab Dip on Toast
It's another dose of YUM!

Directions:  Mix all ingredients (except the baguettes and melted garlic butter of course) together in a medium sized bowl.  Transfer to a cast iron skillet and grill over indirect heat on the grill until bubbly, golden brown, and delicious, about 45 minutes.  About 10 minutes before pulling from the grill, melt the garlic butter in a grill safe bowl and toast the sliced baguettes, brushing them with the garlic butter on both sides until golden, brown and delicious.  Serve the baked dip on the toast and enjoy!

You would pay high dollar to get this kind of an appetizer in a restaurant and finding a restaurant that even has this appetizer on the menu could prove to be a challenge.  Making this yourself makes sense and it's SO tasty!  It's another dose of YUM!