Tie dye again, pizza and personalities. What the hell is going on here?

One of the first things I noticed when I got this blog up and running again is that I was posting about tie dying fabric back in 2007. Here it is 2023 and I am still doing it. I think I have come a long way since then, even though it's not something I do regularly. I usually like to do it in the late winter, early spring and into summer. The warmer the better, so I don't have to have long sleeves on. Anyway, I am not sure what I will do with the fabric now that it is dyed. I guess I will wait till something inspires me. My only idea yet is to make bags with it, maybe as the liner, inside of a knitted bag? With a zipper top.  I still haven't decided yet though. I did make one "reverse dyed" shirt while I was at it. It was a black tank top that I got bleach on while dying my hair a few months ago. So I got out actual chlorine bleach and a pipette and went to town with the bleach first. Then I rinsed the shirt well and then dipped it into the dyes. I used 3 colors and it came out really cool. I wasn't sure if it would work at all. 

Speaking of knitting. It has been my passion for the last few weeks. (I want to post a pattern for my cup cozies next time) I go back and forth between craft projects quite frequently. I guess that's why I could never be consistent with blogging too. I must mention that just a few weeks ago my guy mentioned to me a personality test he had taken recently. He asked me to take it to see what it was about. Let me tell you, I was beyond shocked. I learned a ton of things about myself that I never knew. One thing is why I always have so many different interests and  I am always skipping around between all of them never really getting anything actually completed. I can't say that is always the case, but I do feel like I skip around a lot between craft projects. I don't just stick to one thing. One week I might feel like knitting, next week it might be paper crafts, next week I might be making stuff with clay and the next week I could be in to mood to make some silver jewelry. It just depends on my mood and how much money I don't have. haha. But that test! I will copy some of the stuff here, forgive me if I don't reference it right. 

According to the test I am a Turbulent Logician. 
"Logicians often lose themselves in thought – which isn’t necessarily a bad thing. People with this personality type hardly ever stop thinking. From the moment they wake up, their minds buzz with ideas, questions, and insights. At times, they may even find themselves conducting full-fledged debates in their own heads." - https://www.16personalities.com/

I can't explain how dead on it is! I have always felt like, "how do I make it stop"? The ideas, and questions and all the stuff in my head?

There's more! This came from the Strengths and Weaknesses category

"Objective – Logicians care about the truth. Rather than taking comfort in ideology or received ideas, they want to understand what’s really going on beneath the surface of things. As a result, they can be relied upon to combat bias and misinformation, even when it isn’t easy to do so – and they expect other people to be honest with them in return."- https://www.16personalities.com/

I have always been about honesty and truth. It just makes my mind crazy wondering who figured all of this out by simply asking a series of questions. 

I highly recommend taking the test! You might learn something. There I go on about learning. 

"Turbulent Logicians are Introverted, Intuitive, Thinking, Prospecting and Turbulent. These flexible thinkers enjoy approaching life unconventionally, often seeking out unlikely paths." - https://www.16personalities.com/

This is my personal profile. The whole thing. Share your links in the comments below!

I have one more thing to add. I almost forgot. Another one of my crazy thoughts. I just got a George Foreman grill recently and while flipping through the recipe book, it mentioned making pizza. Now I know what you are thinking, it sounds crazy, but I tried it and it worked so good! I did change the dough though, the recipe said to use biscuits or premade pizza dough, but I can't eat that shit so I made my own pizza dough and I can't believe it, it worked great! I will also share my dough recipe here. 

Pizza dough

4 cups of flour (use bread flour too if you have it, 3 ½ cups flour and ½ cup bread flour)
2 teaspoons salt
3 teaspoons sugar
2 tablespoons olive oil

1 ½ cup warm water (no warmer than 110° f)
2 teaspoons sugar
2 ½ teaspoon yeast

Dissolve sugar in warm water, then add yeast. Allow to rest for a few minutes.

Mix flour salt, sugar well. Add oil when the yeast is ready to be added. 
Make a flour tower with a hole in the center for the liquid mixture to go in. Once yeast has proofed, add to your flour and stir with a fork like making a batter. Mix until it starts to form a ball, gently knead the dough till it holds together. Cover and let it rest in a warm place. Check after one hour and knead again. Keep checking and punching down every several hours through out the day. Dough can be refrigerated overnight ( I recommend, it seems to bring out the flavor more) then just bring to room temperature and let rise before using. 
Break off a small ball of dough, flatten it out, add the toppings, taking care to keep the edges of the dough clean so it can be folded over and sealed. 

Cook on the George Foreman grill till the dough is toasted on the outside. I flipped it over several times. 
Dip in marinara sauce or ranch dressing. 

In the oven you can bake the pizza at 450° f. I bake just the crust first for 7-8 minutes, then add my toppings and bake again till cheese is melted, about 6-8 minutes.

For the sauce-
In a small sauce pan, add teaspoon or two of olive oil and toast some fresh garlic in it. 
Then put the following spices in a small bowl. 
Garlic powder 
Dried onions (I use fresh too, but dry works just as good. )
Tomato Paste- almost 1/2 tube of Cento 
Add a little bit of hot water to the spices then add to a small can of tomato sauce in the sauce pan. 
Add a tablespoon of brown sugar and let it dissolve in the sauce once it's warm and cooking. 
Cook covered on low for 20 to 30 minutes. 
Let cool 

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