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Quick and easy, Raised Bed Garden.

Material 01

Made 2 - 3'x6'x1' raised garden bed

Material 02

I went to Lowes, anywhere is fine. Buy: 12 pieces of 1"x6"x6' 3 pieces of 2"x4"x8' Cut: 4 pieces into 8 pieces of the 1"x6"x6' into 1"x6"x3" 3 pieces into 12 pieces of the 2"x4"x8' into 2"4"x2' (save time, have the shop cut them for you) Note: They are treated wood. Total material cost around ~$85 (minus the tires)

Setup

On a flat surface (mine wasn't), layout the frame (upside-down) I used normal 2 inch screws I was going to use deck screws but they were a pain in the butt and were too long)

No Measuring!!

Since this thing ain't meant to look good, I simply used my 3' piece to center the middle pole

Meh but it works

I used 2 screws for each connection point, they didn't line-up perfectly but that's a given since Lowes did the cutting for me. - Do the bottom (which is actually the top) sides first, then stack up the second layer (bottom).

Removal

I removed the old garden. I forgot to take pictures of digging the holes. Basically, I dug 12 holes of 1' deep (pro-tip, measure twice, dig once, also wait till the ground is complete thawed)

Level

I used a big hammer and a yardstick leveler, it took a couple of tries to get it to an acceptable level (if a couple of wacking didn't help, I had to take it out and dig some more)

Material 03

Got two of this at Dollar Tree, 1 buck/ea.

Finish-ish

Here are the two beds with the weed barriers in. Just add dirt

A few tools

Here are a few tools, missing is a screw gun, I did used a nailgun for the first frame to help me hold it together before the screws but I realized that was not needed at all. (also a thank you to my brother for some help, actually, he didn't do much)

Endive and Radicchio Salad With Caramelized Pear, Walnut-Ice Wine Vinegar Dressing and Blue Cheese Fritters

Endive and Radicchio Salad With Caramelized Pear, Walnut-Ice Wine Vinegar Dressing and Blue Cheese Fritters

Grilling the radicchio removes the bitterness from the leafy green, helping it to better complement the pears and endive. “I love this salad,’’ he says. “With the walnut dressing and the blue cheese fritter, it has an American touch.’’

Ingredients

Roasted Pears:

3 Comice pears

Olive oil, for drizzle

Honey, for drizzle

1 tablespoon allspice

Butter, one pat

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Blue Cheese Fritters:

3 ounces Roquefort style blue cheese

5 ounces butter, softened

1 teaspoon Worcestershire sauce

Salt

Pepper

3 tablespoons flour

2 eggs, beaten

3 tablespoons Panko style bread crumbs

Cooking oil for deep frying (such as olive or peanut oil)

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Walnut-Ice Wine Vinegar Dressing:

2 ounces walnuts, chopped

2 teaspoons honey

4 tablespoons ice wine vinegar

1 shallot, minced

2 tablespoons walnut oil

Salt

Pepper

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Roasted Radicchio and Endive Salad:

2 heads radicchio

2 tablespoons olive oil

Salt

Pepper

3 endives

Brandon Thibodeaux for The New York Times

Preparation

1. Peel the pears, cut them in half and trim to remove the seeds. Reserve one uncooked pear to finish the salad, and roast the remaining two. Preheat oven to 400 degrees Fahrenheit. Place the two pears cut side down on a baking sheet lined with parchment paper. Drizzle pears with olive oil, honey and allspice and top with a small pat of butter. Cover with aluminum foil and bake for 20 minutes. Set aside.

2. Make the blue cheese fritters. Combine cheese and butter in a mixing bowl until soft and fully incorporated. Add Worcestershire sauce and salt and pepper to taste. Form into small balls and refrigerate for 15 minutes, or until firm. Once firm, roll the balls between your palms to obtain a perfectly round shape. Dredge balls in flour, then beaten egg, then bread crumbs. The uncooked fritters can be reserved in the refrigerator until ready to fry. To fry, heat enough oil to cover the fritters in a fryer to 375 degrees. Add fritters to the pan and fry until golden brown.

3. Make the walnut dressing. Toast walnuts in sauté pan for five minutes. Allow to cool, then chop. In a separate bowl, combine honey and ice wine vinegar and mix well. Add minced shallot and walnut oil. Mix with chopped walnuts and salt and pepper to taste.

4. Make the salad. Cut radicchio in half and drizzle with olive oil and season with salt and pepper. Cook on hot grill for a couple of minutes on each side. Slice washed and dried endive into long strips.

5. To assemble the salad, lay roasted radicchio on large plate. Season endive with walnut dressing and arrange around the radicchio. Top with roasted pear and freshly fried fritters. Finish with raw pear shavings.

Yield: Serves 4.

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Instant Photo Transfers With Blender Pens

For the first time in a long time, I bought a roll of film.

Brigette and I are so used to shooting digitally that the process of buying film and 
using a film camera was something we almost forgot how to do. 
There’s something about shooting on film that gives an image such character. 
It’s clean and crisp, yet moody. You never know what you are going to get; 
one click and you advance the film, leaving the image unseen until it’s processed.
 Such an element of surprise is incorporated that it makes each image a bit more 
special.

If you’ve recently shot some film and are looking for a fun little project
to do with your images, Brigette and I worked on something this week
that blew our minds: blender pen photo transfers.

This is the process of taking a photo and transferring it onto a specific
surface using a special little gadget called a blender pen.

These incredible pens can be bought at specialty craft stores. They’re
so easy to use — and your photo transfers are basically completed
 instantly. There’s no waiting here. Just be warned that they give off a
 very strong smell, so make sure to use them in a well-ventilated area —
 outside works best, if possible.

After you get your film developed, make photocopies of the images you’d
 like to transfer. This step is very important — simply printing a photo from
your computer unfortunately won’t work.

Next, decide where you want to transfer your image. Paper seemed to
be the easiest for us, but this can also be done on wood, ceramic, and
tin.

Flip your image face down, and hold in place while you completely cover
 the back using a blender pen. Keep in mind that your transferred image
will appear as the reverse of the original — like a mirror image. If you’re
nervous that the photocopy will move during the process, feel free to
 tape it down. The best way to do the transfer is to completely saturate
one area with a blender pen before moving on to the next. A good way is
to start in a corner so that you can lift it up and check to see when it’s
time to move on to the next area.

As you go, you’ll see the image appear through the back of the
photocopy — it’s so cool to look at!

Here you’ll see the original photo, the photocopy, and the image transfer.
We’re obsessed with the vintage, almost eerie feeling the transfer gives
off. How awesome!

We decided to add a few more images into the journal, as well.

Then, we tried a wooden cutting board! We first cut the photocopy to
 make uneven edges so that there wouldn’t be a clear line showing the
 perimeter of the photo. If you do this to a cutting board (and plan to use
 it for food), make sure you use a coat of food-grade sealant over your
image transfer.

We also transferred a single image onto a piece of antiqued paper that
 was left over from making this botanical wallpaper!

We love how the journal came out the most… so happy we discovered
 the joys of the blender pen. :)

What would you make with a blender pen?