Easy Homemade Pickles

As an avid gardener, I don't always make the best decisions when I am planting my biannual garden (in Arizona we have two planting seasons, spring and fall - double the fun!). Sometimes I see something at the nursery that I think I would like to try out, but it comes in a six pack of transplants. And instead of using what I want and composting the rest, I tend to find a place to plant everything. 

So this summer we ended up with six Armenian cucumber plants. If you don't know what an Armenian cucumber is, think of a normal cucumber and then multiply it by 11. Some of our cucumbers have been more than two feet long, and all of our cucumber plants have been abundant. At the prime picking a few weeks ago we were pulling off four or five cucumbers per day. That's a lot of cucumber! 

When I took one to my neighbor, he sent me a great recipe for homemade pickles. I have since modified it and added a key upgrade. This is great for Armenian cucumbers. Here's how to make it. 

Beautiful Accent Wall in a Teen Room Makeover

I started writing Renaissance Dad in 2014. My kids were one, three, and five at the time. Now, 9 years later, they are 10, 12, and 14 (see how quickly I did that math!). My girls were little girls, and now they are young women. My son couldn't walk, and now he's jumping off of the trampoline and breaking bones. And my beard. Not a single gray hair back then... 

How we all feel at Ikea...

So when my girls recently said that they wanted to change their room, painting over the little-girl yellow and green walls and replacing the butterfly ceiling fan, my inner Renaissance Dad shed a tear. And then I shed a few

Gazpacho: An Authentic Spanish Soup

The idea of cold tomato soup never quite appealed to me. I pictured in my mind a frosty can of condensed, gelatinous sludge. Gross.

But when I studied in Spain, my host family made gazpacho. Being the courteous young man that I was, I went to Spain planning on trying everything at least once (this only backfired one time when I ate a slice of pickled pigs cheek, which was as disgusting as it sounds. No offense to anybody who likes pickled pigs cheek). So as I took the first bite of gazpacho, I had low expectations. But boy was it delicious. I was sold, and upon returning to the States, I started making gazpacho for anybody I could convince to try it.

DIY Window Seat Built-In Bookcase

 I like built-in furniture. There is just something about a built-in that makes a home feel less cookie-cutter—whether it's a built-in china cabinet, some built-in bookshelves, or some ledges that give a homeowner some extra space. And sometimes I look at a nook, or an odd wall, or some other space, and I think, "Boy, that would be a great space for a (fill in the built-in)."

For years I've been eyeballing the window ledge in my girls' room. My wife and I have had several ideas that we've talked about, from a reading nook to a fort of some sort to a bookshelf. As the years have gone by, and other house projects have taken precedent, I have continued to ruminate on that space. Then, in a brief window of time when I needed a quick weekend project, I seized the opportunity.

Sour Cream Lemon Pound Cake

One of the first things I learned to bake was pound cake. Then, when we moved into a house with a massive lemon tree, I started looking for ways to use up our lemons. It was natural that I would combine my love of pound cake with a plethora of lemons. This is another recipe that has become a favorite because we're constantly looking for ways to use our lemons, and this also makes a great treat to share with coworkers.


Prep time - 30 minutes

Bake time - 1 hour

Yield - 1 loaf (one serving. Just kidding. Not really)

Ingredients:

- 1 stick of butter, room temperature* (set out the night before)
- 2 large eggs, room temperature*
- 1 cup sugar
- 1/3 cup grated lemon zest (3 large lemons)
- 1 1/2 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt

A grater for zesting lemons

- 2 Tablespoons freshly squeezed lemon juice
- 6 Tablespoons sour cream, room temperature*
- 1/2 teaspoon vanilla extract