Randy Beckwith here. I’m thankfully retired. But, my career included graphic designer, copy writer and marketing professional. Now I live with my wife in Roanoke, Virginia enjoying time relaxing on our patio that was a necessary addition to our home due to the COVID-19 pandemic. I love to cook fun, simple but tasty food. When enjoying an adult beverage on the patio it’s usually a vodka martini. And I do simple DIY projects to enhance our home and outdoors. We’ve had great fun building an outdoor living space on a “reserved” budget and want to share our experience with anyone who wants the same without breaking the bank. I hope you enjoy reading our blog. And remember, every day is Friday on the patio!
Here is a novel idea for fun food to be eaten on the patio with one hand (no eating implements required) while holding an adult beverage in the other hand. They are that good. Do tell, you ask? They are homemade pizza rolls. Stay tuned to learn about a simple, easy, fun food to be enjoyed outdoors:
In summer with a margarita before you grill those ribs, burgers, chicken, or steaks.
Or any other season where you might enjoy relaxing on your patio with a snack and a Cosmopolitan cocktail — solo, with a friend, or while entertaining your family or friends.
Now, if you’ve ever taken an advanced class at an educational institution, you’ll remember that there was usually an earlier class that was required — a prerequisite — to lay the foundation for the new knowledge you were to gain in the advanced class. Yup, there is a prerequisite required here for making homemade pizza rolls because they are very similar to making homemade egg rolls. There’s no point in me repeating much of the instructions from the egg roll post, so you should check out that recipe before proceeding here. And by the way, this is a cheap attempt by me to get you to peruse other recipes for fun patio food on this website. Trust me, cooking these recipes will give you great enjoyment when going outside to eat, and drink, and relax.
Pizza Rolls
Basically, what you’d put on your pizza is what you’ll put in your pizza rolls — within reason. You want the ingredients to be soft and gooey like a pizza without hard items such as bell peppers or black olives. If you add onions, sauté them to make them soft and pliable. And keep the number of your ingredients reasonable remembering that you’ll be scooping what you mix up and putting it into an egg roll wrapper, then rolling it up. Omitting bulky ingredients will make your pizza rolls easier to roll and fry.
Here are the ingredients we use in our pizza rolls, although feel free to use your favorites or mix it up every time you make homemade pizza rolls:
Red pizza sauce – 1 cup to start. Use jarred sauce or make your own: Tomato paste – one 6 oz can Olive oil – 1 tsp, extra virgin garlic infused if available Oregano – 1 tsp, dried Basil – 1 tsp, dried Salt – 1 tsp, coarse Pepper – 1 tsp, coarse Aleppo pepper – 1 tsp Smoked paprika – 1 tsp Sugar – 1 tsp, granulated or Monk Fruit Sugar (optional) Water – 6 oz Vegetable Bouillon – 1 tsp, Better Than Bouillon brand in a jar Red wine vinegar – 1 tsp Worcestershire sauce – 1 tsp
Canola oil – 1 1/2 to 2 inches of oil into a deep pot like a cast iron dutch oven
Click on each LINK below to get these featured pizza roll items from Amazon:
Just a side note here: Julie requires a low FODMAP diet to prevent digestive issues. That’s why I make our own tomato sauce without garlic and onions. I cannot find a commercially produced tomato or pizza sauce that doesn’t have garlic or onions or even without garlic or onion powder in the ingredients. For Julie, the flavor is OK but not the item itself in any way, shape, or form.
Do this:
Start with the red sauce. The easy way is to use a commercial sauce from the grocery store. The tasty way is to make the sauce yourself. It earns you bragging rights when you serve homemade pizza rolls to your guests.
Make the red sauce: Mix dry spices in a small bowl. Add oil to medium sized sauce pan. Heat until shimmering over medium heat. Add spices to oil and whisk until fragrant — 1 to 2 minutes. DO NOT let the spices burn. Add tomato paste and water to spices in sauce pan and whisk until mixed well and smooth. Add red wine vinegar and Worcestershire sauce and stir to mix. Simmer gently for about 10 minutes over low heat. Beware of bubbling and spatters. Taste and adjust flavors as desired. If sauce is too thick add water in small amounts until desired consistency is achieved.
Season the ground sausage: In a medium sized bowl, place ground sausage and spices. Mix with hands until spices are evenly distributed throughout the meat.
Sauté the sausage in a skillet, breaking up the meat into small pieces as it cooks in the pan. As I’ve mentioned before, I only cook in cast iron pans and I recommend a cast iron skillet here, but it’s not absolutely necessary if you don’t have one. When cooked, drain any fat and place the sausage in the mixing bowl.
Chop the pepperoni into smaller pieces. Add it to the sausage in the mixing bowl.
Add the cheese and red pizza sauce to the mixing bowl.
Stir the ingredients to throughly mix — use your hands if necessary.
Now, do two things: First, look at your mixture to see if all of the ingredients are evenly proportioned and evenly mixed. If one or more is lacking, add more of whichever ingredient(s) and re-mix. Then, taste the mixture. Does it taste like a pizza or is one or more flavors lacking? If any flavors are lacking, add more of what’s missing to the get the taste you want and then re-mix.
Finally, jump to the Homemade Egg Roll post for instructions on how to fill and roll the wrapper, and fry them nice and crispy. The photos below are a “teaser”.
Once fried (it goes fast — keep an eye on your pizza rolls in the hot oil so they don’t burn), line a tall stainless steel bowl with paper towel and when the pizza rolls are out of the oil stand them on their end in the bowl so any extra oil runs out preventing the roll from getting oil soaked and soggy. Keep them warm in the oven briefly until you and/or your guests DEVOUR them. Yum!
That’s it! It’s not rocket science. They don’t take hours to make, require a culinary degree from a cooking school, or need obscure or expensive ingredients. This is a fun recipe that will WOW your family and friends. And it is the perfect patio food to enjoy in a comfy patio chair with a scrumptious patio cocktail . . . on your patio. Just remember one important fact: every day is Friday on the patio!
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OK, so you might be thinking, “Really, meatloaf is patio food?” And I would answer with a resounding “YES”! Meatloaf is a great comfort food during any season. Regardless of your locale, a lunch plate of hot meatloaf and potatoes can be enjoyed on the patio even if you are currently in a winter climate — a dry sunny day in the cool air of Autumn or Winter is the perfect environment to grab your comfort-food lunch and head outside. By contrast, a cold sliced meatloaf sandwich with mayo and sweet relish eats nicely on the patio in warmer weather with a tall glass of ice tea or, preferably, an adult beverage.
The Illusive Perfect Meatloaf
Cooking the perfect meatloaf has always been a bit of a challenge for me. I have exacting wants and standards for how a meatloaf should come to fruition. It has to be firm for slicing, especially for cold meatloaf sandwiches the day after. It has to be moist — almost creamy in texture — you know, “melt in your mouth” moist. And it has to be savory in flavor. But the perfect meatloaf eluded me. There is a saying that the definition of “crazy” is doing the same thing over and over while expecting different (better) results. I guess I was crazy ‘cause I tried the same recipe and process over and over and they all turned out subpar. I used ground beef. I baked the meatloaf in a bread pan in the oven. But I never had an acceptable result no matter how many times I tried. And then I ran across a meatloaf cooking concept that changed everything.
A Cooking Concept That Changed Everything
I read somewhere to use a slow cooker (Crock Pot) to bake your meatloaf. “What?!” you say. That was my reaction as well. But I had to try it to see if my run of bad meatloaf could end. And I’m happy to say that my era of dry, crumbly meatloaf is over. Eureka!
Now, given some dietary issues we have in our family, I use ground chicken instead of ground beef. But I can imagine the results would be the same — a firm cooked meatloaf that remains moist, has a creamy texture, slices beautifully (especially when cold) and tastes wonderful. My exacting wants and standards have been achieved!
So, let me offer you this recipe with some easy instructions. Give it a try and come on back and make a comment on how it turned out for you, whether you liked it or not, and if you modified the recipe please share.
Enchilada Sauce
The ingredients below are a doubling of the recipe as some of the enchilada sauce will go into the meatloaf mixture and some will be leftover to top the meatloaf before cooking and then to add to a slice when eating.
3-4 tbsp Olive oil – preferably garlic-infused but regular Virgin is OK
6 tbsp chili powder
6 tbsp all-purpose flour
2 tsp cocoa powder
2 tsp oregano
1 tsp ground cumin
1 tsp Aleppo pepper
1 tsp coarse salt
1 tsp garlic powder
1 tsp onion powder
2 cups tomato sauce (two 8 oz cans)
1-2 chipotle chili peppers based on your heat preference, chopped
2-3 cups of water
Click on each LINK below to get these featured meatloaf items from Amazon:
Olive oil – preferably garlic-infused to spray but regular Virgin is OK
* Canned enchilada sauce is OK to use, BUT, this meatloaf will be exceptional if you make you own enchilada sauce following the recipe in this blog post. If you’re going to make your own enchilada sauce, make it first before mixing up the meatloaf ingredients.
Do this:
Mix the dry spices and flour together in a bowl. Have the water and tomato sauce ready to use. Put the oil in a medium to large sauce pan and heat. With a whisk, whisk the spices and flour into the oil — it will thicken up FAST. Add a little of the water to keep it smooth and prevent burning. Add the tomato sauce and keep stirring. Add the remaining water and thicken the sauce — stop adding water when you get the sauce to the consistency you desire. The consistency should be like thick gravy or chocolate sauce. Set it aside to cool.
Heated garlic infused olive oil
Saute dry enchilada ingredients in oil
Finished enchilada sauce
Next, place 2 cups of uncooked rolled oats in a food processor or blender. grind the oatmeal into a “meal” versus a fine powder. (Note: do not use commercially produced oat flour. It is too fine and will spoil your meatloaf.) It should look a little bit like sawdust.
Place the ground meal in a large mixing bowl. Add the rest of the dry ingredients and stir the ingredients to ensure it’s evenly mixed. Add the ground chicken, green chilis, egg and enchilada sauce to the bowl. Make sure your hands are clean and then mix all the ingredients in the bowl with your hands. Watch as you squeeze and tumble the mixture to see that the ingredients are evenly mixed.
Ground chicken
Add dry meatloaf ingredients, canned green chilis and egg
To prepare your slow cooker, spray or spritz the olive oil on the bottom and walls of the slow cooker. Then, take a piece of aluminum foil (I suggest a piece twice as long as you think you need and then fold it over to double the strength) and press it down into the slow cooker making a cradle for the meatloaf to sit in. Spray or spritz olive oil on the bottom and walls of the foil cradle. This is how you will extract the meatloaf from the slow cooker when its fully cooked.
Prep the slow cooker with garlic infused olive oil
Before cooking, top meatloaf in slow cooker with extra enchilada sauce
With your hands, add the meatloaf mixture into the slow cooker and pat it down so it has a flat top. Add some of the enchilada sauce to the top of the meatloaf and spread it over with a spoon to coat the top. Now you’re ready to cook. Slow cookers are notorious for being highly irregular in their heat. I jokingly say my slow cooker gets so hot on the “low” setting that you could fry an egg. So I usually cook my meatloaf about 4 hours on the low setting and then check it with an instant read thermometer. But you know your slow cooker better so adjust the cooking time as needed. The USDA recommends cooking ground chicken to a minimum internal temperature of 165°F (73.9°C) to ensure it’s safe to eat.
When fully cooked, lift meatloaf from slow cooker and cool on rack. Then slice as desired.
Meatloaf topped with extra enchilada sauce and served with steamed and buttered golden potatoes.
When done I take the cooker out of the heating unit and let it cool down a bit, maybe 15 minutes. Then I grab the foil, left and right, and pull the meatloaf out of the cooker and let it cool longer on a bakers cooling rack (leave it on the foil while it cools) until I know it will allow me to slice it. I like to serve my meatloaf with some pressure cooker steamed gold potatoes (I like their thin skin) and perhaps some steamed broccoli. And the next day for lunch? I’ll be slicing some meatloaf and toasting two slices of bread for a meatloaf, mayo, and sweet relish sandwich. I could wash it down with a glass of ice tea. Or maybe a cold beer. But most likely I’ll choose any number of adult beverages. After all, every day is Friday on the patio!
What can I use on top of meatloaf instead of ketchup?
Some popular substitutions include: enchilada sauce, barbecue sauce, roasted tomato and dried chili sauce.
What makes meatloaf unhealthy?
The biggest issues with most meatloaf recipes are the fat, salt, and sugar. Many use ground beef that’s 80% lean or less, or fatty beef and pork mixtures. This can add a lot of saturated fat to the recipe, which can raise cholesterol and heart disease risk. Ground chicken or ground turkey is a more healthy alternative.
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Was this information helpful? Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. Are you a meatloaf aficionado? Did you try this meatloaf recipe? If so, how did it turn out? Do you have another meatloaf recipe you’d like to share? Do you use your outdoor living space for activities like eating and drinking? Please share your thoughts and impressions. And tell your locale — we’re in Roanoke, Virginia, USA. Where are you?
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Breakfast can be one of the best meals of the day because it’s early — you have a whole new day ahead of you. Breakfast can also be fun since there is a wide variety of meals that you can honestly call “breakfast”. Therefore, enjoy meeting the new day on the patio with a tasty meal and a hot cup of coffee or your favorite morning beverage. “What tasty meal”, you say? I say oatmeal pancakes.
Here’s the Back Story on Oatmeal Pancakes
Julie has had a number of health issues that we have successfully managed through diet modification. I know because I do the cooking in our family. We try to avoid wheat flour but Julie LOVES pancakes for breakfast. And so, culinary ingenuity was in order. After all, doesn’t the saying go that “necessity is the mother of invention”, right?
No Wheat Flour
I replaced wheat flour with oatmeal ground into “meal”. By that I mean by definition: “meal is a coarse flour made from whole oats ground into a coarse powder.” When grinding is complete, what you have looks like sawdust. This is different than using pre-packaged, store bought oat flour which is too fine and will throw off the recipe. I use regular ol’ Quaker Oats oatmeal in my food processor. Grind for a minute or two until it has a coarse texture like sawdust. This is the basis for the pancake.
Not Your Average Pancake
Now, these will not produce light, fluffy pancakes that you might get at the IHOP. These are dense, stick-to-your-ribs pancakes that are low-calorie, gluten-free, low FODMAP and lactose free. And, very tasty. (Don’t be a skeptic.)
The pancake batter is sweetened with 3 to 4 mid-size bananas that are over-ripe — not rotten, but very soft and very sweet — about as far as ripe as you would enjoy eating them.
And we mix the batter with unsweetened almond milk, sometimes with vanilla added by the producer. And we still add a teaspoon of vanilla extract for balance.
OK, Here’s the Oatmeal Pancakes Recipe Ingredients:
2 cups regular oatmeal blended or food processed into a “meal” texture
1 tsp baking powder
2 eggs
3 to 4 mid-size bananas over-ripe but not rotten or brown inside
1 tsp vanilla
Unsweetened almond milk with or without vanilla added to the milk by the producer
In a medium bowl, mash the peeled bananas and eggs together. Using a hand mixer is good and preferred but a hand potato masher is OK too. Add the vanilla and mix. In a separate container, mix the baking powder and oatmeal meal, then add the dry mix to the wet mix. And remember, that is two cups bulk oatmeal ground into meal.
Start to mix the oatmeal meal with the liquid ingredients — it will be thick, So thin it out with a little almond milk at a time. Your goal is to get a batter that is like very thick gravy. You want the batter to spread out a little when poured on the hot griddle but no so thin that you end up with something like a crepe or batter so thin you can’t flip the pancakes. Don’t worry, you’ll know the right consistency when you see it in the bowl. Just add the almond milk in small batches to control your batter density. Sounds like science, huh?
Now, I’ve told you before I only cook on cast iron. If you don’t, that’s OK. But I’ll reference cast iron here because you’ll want to convert if you aren’t making your pancakes on cast iron. If you don’t, that’s OK (smirk – defined as a smug, conceited smile).
While you are letting the batter rest for a few minutes, you’ll want to heat up your griddle. I have a gas stove in my kitchen and a two-burner cast iron griddle (shown above). Or, if you have an outdoor grilling deck like I do you can have a two burner propane camp stove (shown below) and cook your oatmeal pancakes in your outdoor living space. Your neighbors will probably be jealous if they see you in your jammies making breakfast on your patio.
Heat the griddle up on medium-high to high heat. After about five minutes get some water on your hand and sprinkle the drops on the hot pan. If it sizzles and evaporates quickly your pan is ready.
I use an “oil mister” to lightly dust the griddle so the batter won’t stick but it allows me to limit the calories from using an excess of oil (canola). I like this product because the harder and faster you squeeze the handle, the finer the mist of oil. So you have options based on how aggressive you squeeze the handle given how much oil you want on your pan.
Use a 1/4 cup measuring cup and scoop out one unit of batter for a “test” pancake. Dump it on the griddle. The batter will start to brown around the edge fairly quickly. Don’t wait for bubbles to appear in the batter as a clue to flip the pancakes. If you do that your dense oatmeal pancakes will burn. Spritz some oil on your spatula and slide it under your test pancake. If it slides easily under the batter, its ready to flip. Do so. If it resists, let the pancake cook a bit longer. You may have to flip the pancake several times to get it cooked without burning it but now you have a known process to cook the balance of your batter:
You know that the griddle is at the correct temperature.
You know how much batter to scoop per pancake.
You know the visual clue when to flip the pancake.
You know how many times you may have to flip the pancakes to ensure they’re cooked.
And you’ll know when to call your family/guests to the table to start eating while you finish cooking so the pancakes don’t get cold.
Here’s An Oatmeal Pancake Tip:
To determine if the pancakes are cooked, lightly press one of the pancakes with your spatula. If they are spongy, cook them a little longer by flipping them at short cooking intervals, say one minute. If you lightly press them and they are firm, then they are done — remove them from the griddle.
This process works when grilling meat as well.
By the way, this process works when grilling meat — pork, chicken breasts, and beef. When it feels solid, not spongy, it is cooked, If it’s not completely up to temperature, it will be as it rests after you remove it from the heat. If you have it on the heat up til the time you feel it is completely cooked it will be tough and dried out. Trust me. I’ve thrown out enough disappointing meat and ordered a pizza to be delivered to know when meat is done and needs to come off the heat. But, just to be safe and to protect my legal butt, check out the government recommended cooking temperature and act accordingly (smirk . . . again).
Top your Oatmeal Pancakes
Now, you could top your pancakes with PURE maple syrup — where we live in Southwest Virginia there are many maple syrup producers who make fabulous maple syrup products. But the sugar is too much for Julie. So she tops her pancakes with a light spread of butter and then sprinkles Randy’s Eat Shop mixture of cinnamon and Monk Fruit Sugar. Here’s the mixture:
1 tablespoon ground cinnamon
1/4 cup Monk Fruit Sugar
Mix it together so it creates a dark brown consistent color and then pour it into a shaker container. Shake it on your buttered pancakes and enjoy!
Here’s Another Oatmeal Pancake Tip:
This recipe makes a dozen (12) pancakes. I freeze leftovers in units of three each for a future quick breakfast. Thaw them in the fridge the night before or in the microwave the morning of your pancake breakfast.
Oatmeal Pancakes on the Patio
So, you have your golden brown oatmeal pancakes hot, lightly buttered, and smothered in maple syrup or dusted with Randy’s Eat Shop Cinnamon/Sugar mix. You might have a couple of strips of crisp bacon on the side, may have a sausage patty, or, perhaps the night before you made the patio-friendly Randy’s Eat Shop Sausage Wonton Cups and, surprisingly, some were left over. You add those to your pancake plate, grab your Randy’s Eat Shop Cold Brewed Coffee and head out to the patio. The air is crisp (if it’s Autumn) and the sun is up but the outdoors is still absent of human sounds and yet alive with nature’s sounds. How could breakfast be any better? It probably can’t. Just enjoy!
And remember, every day is Friday on the patio. Even when it’s breakfast!
What are some tips for making the perfect “pancake”?
Whisk your dry ingredients to avoid big lumps.
Resist over-mixing the batter.
Rest the batter before cooking.
Use a big skillet or, better yet, a griddle.
Re-mist the pan with oil between batches.
Pay attention.
How thick should pancake batter be?
Pancake batter should be thick and slightly lumpy, like a thick porridge, rather than watery or smooth like heavy cream. A thick, lumpy batter holds air better and prevents them from spreading too much and becoming thin and flat.
Should you let pancake batter rest?
Yes, you should let pancake batter rest, ideally for 10 to 30 minutes, to achieve lighter, fluffier, and more tender pancakes. Resting allows the flour to fully hydrate, preventing dry pockets. The hydration process causes the batter to thicken, which increases its viscosity. A thicker batter spreads less on the griddle.
Do you cook pancakes in oil or butter?
You can cook pancakes in either oil or butter, but oil is often preferred for better control over browning and a more neutral taste, while butter provides a richer flavor from its browning milk solids but can burn more easily.
How do you know when to flip pancakes?
To know when to flip a pancake, lift a corner with a spatula to check that the underside is a golden brown color. If the surface is still runny or the bottom isn’t golden, it’s too early to flip.
Please Leave a Comment
Was this information helpful? Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. Are you a pancake aficionado? Have you made oatmeal pancakes previously? What is your favorite kind of pancake? Do you use your outdoor living space for activities like eating and drinking? Please share your thoughts and impressions. And tell your locale — we’re in Roanoke, Virginia, USA. Where are you?
Buy us a Coffee
If you love this blog post on livingonthepatio.com, click the button below to make a donation and buy us a coffee. Thanks.
We may earn money or products from the companies mentioned in this post at no extra cost to you if the affiliate links are utilized to make a purchase. Click this link to see all our disclosures.
Having an outdoor living space is enjoyable for a lot of reasons, particularly for the ways it can benefit our health. What’s most important is that an outdoor living space be made available and accessed daily, even (and especially) during what is considered traditional working hours. This understanding now has its own acronym – WFO, or Work From Outside. The Covid-19 pandemic, computers required to complete job tasks, and the proliferation of Internet access, has lead to an unprecedented increase in the ranks of the remote, at-home worker. Remote work offers employees significant value through enhanced flexibility and autonomy, a better work-life balance, reduced stress, and improved mental and physical well-being. It provides cost and time savings from eliminating commutes and greater access to job opportunities regardless of location. Remote work can also increase output, job satisfaction, and employee loyalty due to a more comfortable, customized work environment and fewer office distractions. Yes, working from outside can enhance worker contentment AND productivity!
Working from Outside: Confirmed by Scientific Research
Scientific research supports the benefits of remote work for both employees and employers. Studies by organizations like Stanford University, the National Bureau of Economic Research, and the Bureau of Labor Statistics have examined the effects of remote work on productivity, well-being, and organizational outcomes. The findings are nuanced, but the data clearly demonstrate many advantages. According to the cover story of Valley Business Front magazine May 2025 – in which LivingOnThePatio appeared – the US Bureau of Labor Statistics reports incredible growth in the remote workforce since the Covid pandemic — as high as 46.5% in some professional sectors and 62.5% in the computer science sector — a substantial increase from the 6.5% average across all industries reported in 2019.
How the Work-world is Being Reshaped
As the way we work continues to evolve, livingonthepatio.com is diving into the world of remote work to better understand how it’s reshaping careers, lifestyles, and communities. Whether you’re logging in from a mountain cabin, juggling time zones across continents, or building new routines from your kitchen table, your experience matters. We want to hear how remote work has changed your life — what’s working, what’s challenging, and what positive or negative unexpected moments have come your way. Share your story with us and help paint a fuller picture of what it really means to work from outside. We hope to share the best ideas about “Working from outside” in the coming weeks, months, and years.
Let’s Hear Your Story About Remote Working
What type of work do you do?
What tools do you use in your work (computers, mechanical tools, creative tools, or other)?
Where do you work remotely? In a home office, in a backyard office pod, under a gazebo on your patio, at a picnic table, or in any other non-traditional work space — even from an outdoor table at your local coffee shop.
How do you feel working remotely benefits your attitude toward your work and has it increased your productivity?
How willing is your employer to allow remote working?
Anything else?
Use the “Comment” box below (scroll down) to tell us your story about how you work outdoors — in your outdoor living space regardless of your vocation — so other workers can learn and benefit from your outdoor remote working experience.
And remember, no matter where you work — in an office or preferably in an outdoor space, every day is Friday on the patio!
How big should a patio be? Or, conversely, how small? Could a patio be classed as “petite” meaning little or small? Those are the questions. And that is the theme for this blog post. If you live in a small space — a small house or an apartment — can you say you have a patio even if it is a porch or a balcony? Absolutely. You have a petite patio. And we have proof!
We have a friend, Darla, who lives solo and is an apartment dweller. Darla is a creative problem solver. Given our interest about living on the patio, Darla decided to apply this idea to her apartment balcony. And with great results. Here is her guest post on how she developed her petite patio.
Greetings Living On the Patio Community!
Darla Dolph, Guest Contributor
Being able to create your own little oasis in the privacy of one’s own backyard is the ultimate in home ownership. The smooth planks of the deck, comfortable patio furniture, flowers, a garden, some string lights, and, holy cats . . . is that an outdoor kitchen I see? Ahh yes, the epitome of a great get away without leaving your own home.
But what if you don’t have your own home, and are constrained to the typical 6×8 foot (or smaller) concrete pad found in most apartment patios and balconies? Well, I am here to tell you that not only can you make that small space your own special escape from the world, but you can do it on a budget too! Let me show you what I did in hopes of inspiring you to create your private retreat!
I live in a high-rise apartment in the city on the third floor, so being sandwiched in between other units, the trick was to make my space as quiet, comfortable, and intimate as possible. Fortunately, there is a large tree just off my balcony that creates a sense of being out in nature, rather than just being in the concrete jungle.
Step One: What Size is Your Petite Patio?
The first step is to figure out how much space you have to work with. I know this sounds obvious, but it is so easy to get caught up in buying really cool stuff only to find out it doesn’t all fit. The most important thing is to not overpower your space. You want the sense of spaciousness which creates peacefulness.
Here is what I started with — my balcony measured roughly 6×10 feet.
Step Two: What Material is Your Petite Patio Floor?
Start with your base, in this case the concrete pad or wood slat flooring. Decide if you want to leave it as is, put down an outdoor area rug, or lay down interlocking patio tiles. Whatever you choose, make that the “artwork” on the floor. My balcony was badly stained so I opted to go with a really cool area rug found on Amazon for about $24. It is made of recycled outdoor plastic straw, so no problem if it gets wet!
Step Three: Petite Patio Furniture
You want to look for furniture that is designed for small spaces. Again, my friends at Amazon didn’t let me down with a 3-Piece Patio Dining Set with Round Glass Metal Table and 2 Stackable Rattan Chairs for about $135. The chairs needed seat cushions which I found at Walmart for $5.00 each in a clearance bin.
Step Four: Add Color to Your Petite Patio
Bring some color in with flowers and other decorations that are pleasing to you. I decided to go with blues, yellows, and oranges for my color palette up against the grey in the area rug, bistro table set and chair cushions. Where I live we have Big Lots, Ross, and Dollar Tree where I was able to pick up blue ceramic pots, faux flowers, and candles. I spent about $50 on these items. So if you have been doing the math while reading this article, excluding sales tax on my purchases, I created my balcony design for less than $220! I can actually seat four people out there, but it’s usually just me in the morning with a cup of coffee and a meditation session before work and in the evening with Mr. Cosmo Martini watching the sun go down.
Patios Are Made for Eating
Thank you, Darla, for illustrating how an apartment dweller can enjoy the benefits of living on the patio even if that patio is petite. But Darla, your story doesn’t end there, for you understand that one of the primary activities of patio life is cooking and eating outdoors. Livingonthepatio.com is testament to that fact given the number of foods and recipes posted there for patio aficionado to enjoy. And Darla, you show us how to do that on your petite patio with a darn good looking cut of beef you grilled in the outdoor space you created. Here’s Darla’s steak dinner experience.
A Petite Patio Produces Well-grilled Beef
Not to be denied or dissuaded because she has a small outdoor living space (we prefer “petite patio”) in an apartment that, presumably prohibits the use of gas grills, Darla turned to a portable electric device to provide her the heat she needed to cook outdoors — the Techwood electric stove.
Next, being the foodie that Darla is, she acquired the correct pan for grilling meat outdoors, the Vinchef Nonstick Grill Pan for Stove tops. If the meat doesn’t have grill lines on it then it wasn’t cooked outdoors . . . period!
And here is the end result. Yum!
So, What’s the Point?
Do not discount your ability to enjoy an outdoor living space even if you live in an apartment. Darla has just showed you how to do it. Every day is Friday on the patio regardless of the size of your patio. So get inspired. Release your creativity. Have fun. Get out on that petite patio of yours and join Darla, in spirit, by drinking a cosmo while grilling a steak and watching a phenomenal sunset. How could it ever get any better than that? Enjoy!
Darla’s Bio:
Guest contributor, Darla Dolph, is a long-time friend of Randy and Julie — over 40 years kind of friends, through thick and thin!
Personally, Darla dabbles in interior decorating, cooking, martini making on the patio, and mosaic art creation. Her artwork has been exhibited in the Loveland Museum in Loveland, Colorado, and has a permanent mural art piece installed at the Children’s Hospital Colorado in Aurora, Colorado.
Professionally Darla is an education nerd and holds three Master of Science Degrees: one in Psychology, one in Sociology, and one in Higher Education. She currently works within Higher Education for a private nursing college in Colorado as a Personal and Professional Development Coach, is certified as both a Life and Career Coach coaching students and clients with business and personal relationships, and helps people maneuver today’s job market using tools such as career exploration, resume and cover letter preparation, and instruction on interviewing techniques.
Please welcome Darla to the LivingOnThePatio community as she provides ways to enjoy your apartment balcony/patio living.
Petite Patio FAQs
What is a good size for a small patio?
For a dining area for four people, you’ll need about 10×10 feet. For six to eight, make it 12×12 feet. To accommodate a typical round table with six chairs, provide a circular area with a diameter of at least 9 feet.
How do you maximize a small patio?
Choose pieces of waterproof patio furniture that have a smaller footprint and leave more open floor space. Use tall, narrow planters to draw eyes up from the patio floor. Hang a mirror to create the illusion of a larger space.
How can I jazz up my patio?
Upgrade an Outdoor Rug.
Mix and Match Dining Chairs.
Make a Canopy Bed.
Create a Conversation Space.
String Up Lights.
Hang Sheer Panels.
Paint the Patio.
Please Leave a Comment
Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. Do you have a “petite patio”? What have you done to your space to make it comfy; make it your own? Please attach a photo to your comment so we can see your cool your patio is. And tell your locale — we’re in Roanoke, Virginia, USA. Where are you?
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Whether you’re flower gardening or vegetable gardening or both, given how hot and dry the growing season has become over the years, water can be a scare and sometimes expensive commodity. So when it rains, we are getting free water to nurture our gardens — that which falls directly on our plants and that which we hope to capture for watering when it doesn’t rain. To “capture water” we need rain barrels.
Rain Barrels: Where Do They Come From?
That’s what my wife told me — we need rain barrels — as we drove to meet the person from whom we bought used food-grade barrels from a seller on Craigslist. These barrels had been used for syrup to make flavored carbonated drinks. (When I was a kid we called it soda pop.) And they were a great solution because we paid just $40 for two barrels.
An alternative is to check with any soda bottling facilities in your community. We received two free barrels through a local non-profit rain catchment program (clean valley.org) who got barrels from a Coca Cola plant where we live. At minimum, any rain barrels you get to DIY your rain catchment system should be “food-grade” meaning that they were used for material safe for human consumption and not from barrels containing material for industrial use.
Cleaning Used Barrels
Our barrels were “sealed” meaning that the top was fixed and was not removable. But there were two bung holes with threaded plugs in the top of each barrel. So I squirted a small amount of Dawn dishwashing liquid in each barrel and filled them about a third full of water. I put the plug back in the bung hole and rolled each barrel around the yard to get the inside throughly coated to remove any remaining residue from the syrup. After giving them both a good flush with water to get the soap completely out of the barrels, they were ready to install the necessary hardware.
Also, see the cleaning instructions below as recommended by the New Jersey Agricultural Experiment Station, an integral component of Rutgers, the State University of New Jersey.
Brass Spigots for Rain Barrels
I wanted brass spigots because I had read that plastic spigots can get brittle in the sun after several seasons and tend to crack or break off of the barrel. So I settled on the Rainpal RBS024 Brass Rain Barrel Spigot. It feels beefy and gives the sense that it will perform for years to come.
When installing the spigot on the wall of the barrel near the bottom, they recommend keeping the spigot about three inches up the wall from the bottom. After drilling the hole make sure you use a knife or file to clean off any plastic shards that might prevent a water-tight seal around the valve you’re installing.
Now, you may be wondering, as did I, how are you going to get the inside part of the valve inside the barrel when the top won’t come off? After all, it’s a “sealed” barrel! I could explain it but I found a one-minute video on YouTube that shows you what to do. Click here to watch the video. It’s amazing what you can do with a piece of string, right?
Rain Diverter Systems
I also did some extensive research on rain diverter systems. Many of them require the cutting out of a section of the downspout to allow a space to install the diverter. That wasn’t practical for my downspouts. So I decided to use the Flexfit Universal Diverter System. All that it requires is the drilling of a hole in the broad side of the downspout to insert the rain diverter plug. What’s cool about this system is that water flows into the barrel until it is full and then the excess flows into the downspout and out wherever you have it directed, usually into your yard. This system requires a “closed” or “sealed” barrel which is a benefit because you don’t need to have an overflow tube running out of the top of your barrel — the Flexfit Universal Diverter System is designed to do that for you inside your existing downspout. And this System comes with both drill bits you need to drill into your downspout and into your rain barrel to connect the diverter hose.
Connecting Rain Barrels to the Downspout
Think about where you want to position your rain barrels so that the downspouts will work for you and that the location is as close to your garden as is practical. I built some barrel stands out of pressure-treated 2x4s to get the barrels at an easy height to fill up my watering cans.
OK, you have the valve installed, now the rain barrel needs to be connected to the downspout. I won’t go into great detail about this installation because the Flexfit Universal Diverter System has good installation instructions in the package. It is a quick and easy install. BUT, pay attention to making the hose connection to the downspout and the rain barrel as level as possible. Water has to flow both ways and can only effectively do that if the two connections are fairly level. This is explained in the Flexfit instructions.
Downspout Extenders for Excess Rain Runoff
I want to talk real quick about these cool, flat downspout extenders to funnel the excess water away from your rain barrel if it is in a spot that doesn’t allow you to use a regular piece of downspout for rain runoff. I needed to get the excess water about 8 feet away from my rain barrel and under a fence with almost no clearance. I had to keep the downspout extender at the ground level so the water wouldn’t pool on the outside of the fence. This system came with a transition piece to go from a dimensional downspout to this flat version. It works great, looks good, and just barely tucked under my fence. Check it out at Home Depot.
Rain Barrel Success!
Here is my first rain barrel connected to the downspout near my carport.
Alternative Locations for Rain Barrels
Initially, I had another rain barrel out in our yard near our raised vegetable garden beds for easy watering. I had connected two large funnels to the top of the barrel with the expectation that, in a good, steady rain, the barrel would fill up, albeit at a slower rate than the barrel connected to our roof downspout. Bad idea. It hardly captured any rain water and I ended up filling the barrel from our garden hose several times over the growing season — water I had to pay for!
Alternative Locations for Rain Barrels Connecting to Downspout
We have another downspout that I wanted to connect a rain barrel to but there are complications. The downspout has another downspout piggy-backed to it which carries vented radon gas from our basement up and out beyond the roof line. (Radon gas mitigation is an interesting and very necessary process but I won’t go into detail here. Contact us if you want the value of our experience.) There wasn’t enough open space where just the rain downspout was available to install a rain diverter with the barrel standing upright. I didn’t want to move the radon exhaust pipe because it is a sealed system and I was worried I wouldn’t get it sealed back correctly — and I didn’t want to pay a vendor to do it.
So, after some research, I found a way to use the same Flexfit Universal Diverter System with the barrel laying on its side versus standing upright.
I used the same wooden stand that I had built when the barrel was standing upright out in the yard and added a curved cradle on both ends for the horizontal barrel to lay in.
I turned the valve around that we’ll use to drain out the water so it pointed in the correct direction.
I drilled out one of the bung hole covers to fit the water tube and then installed the diverter system to the downspout just like the other rain barrel I have.
I have an overflow valve on this barrel because it was a stand-alone barrel in the yard. I didn’t remove it and patch the hole closed because I can just leave it in place and keep the valve closed at all times. Hence, this barrel is now a “closed” system.
Added Bonus
Recently we snagged two free rain barrels from clean valley.org that I plan to connect to our existing rain barrels to double our capacity. And I did that today! Here’s how I did it:
Horizontal Rain Barrels So, I built another stand like the first one with a cradle on each end to hold the round barrel. I used pressure-treated, ground-contact 2x4s to withstand the four seasons.
I was worried that the distance from each barrel was too long for a flexible tube to carry water from one barrel to the other without sagging, hence impending the flow, so I used PVC pipe instead.
The holes in the top of the barrels are called bung holes. In the center of the bung hole cover there is a 3/4″ threaded hole that is sealed with a pop-out. So I popped it out and inserted a threaded PVC adapter to receive a 3/4″ piece of PVC pipe. I feel more confident that this will hold up better for the water transfer from the main barrel to the secondary barrel.
In my research there were some examples of connecting the barrels at the top and some connecting at the bottom. If I had connected them at the top I would have had to install another valve on the second barrel to siphon out the water. By connecting them at the bottom, the existing valve will draw from both barrels evenly, so no need for a valve on the second barrel.
By the way, the device on the right connected to our house foundation in the above photo is the fan that runs 24/7/365 for radon gas mitigation.
Vertical Rain Barrels For the vertical barrels I also built another stand and connected the two barrels, also at the bottom, with another product from Earthminded through Amazon. Given the short distance between the two barrels I thought the flexible tubing should work just fine.
Now, we can’t wait for all of that free water to start flowing from the sky!
Special Note:
I recommend you connect with whatever town or city you live in to learn if there are any regulations or restrictions on residential rain barrels. Here’s why:
Although my research indicates that the regulations in Denver, Colorado have since changed for the better, when we lived there back in the 1980s and 1990s, if the rain water hit your roof, it belonged to the City of Denver by law. Water is a premium in that part of the country and the city was going to keep every drop it could that fell from the sky. So rain barrels catching water off roofs from the gutter and downspout was illegal.
In contrast, we now live in a town adjacent to Roanoke, Virginia which highly promotes the use of rain barrels (rain catchment systems). Being in the Blue Ridge Mountains, Roanoke has a flooding problem during hard rains. Roanoke has a program to get rain barrels in the hands of residents for rain catchment purposes to redirect rain water for other uses and ease the burden on their stormwater system.
So check on any regulations in your community to ensure you are legally setting up your rain barrel system.
Maintaining Your Rain Barrels
Cold season storage We’ve only lived near Roanoke for the last five years and the winters have been pretty mild. Last winter each tank was about half full when it got cold but with room for expansion as the water froze, I didn’t feel the need to empty the barrels and lose the value of that water. And the barrels, with that water in them, came through the winter issue-free. Just use good judgement regarding where you live as to whether you think you should empty them when your growing season is over or not.
Algae growth Also, you will likely have some algae grow inside if the barrel is in direct sunlight for most of the day. If your barrels are translucent, allowing sunlight to penetrate to the water, you might consider painting your barrels a dark color to block the sun. Other ways of mitigating algae growth is by following the directions listed below.
Best Practices for Making Rain Water Safe: These are recommendations for pathogen treatment and best practices for utilizing collected rain water to irrigate vegetable/herb gardens from the website of the New Jersey Agricultural Experiment Station, an integral component of Rutgers, the State University of New Jersey:
Cleaning the barrel Rain barrel users should make sure to clean the barrel with a 3% bleach solution before collecting water to irrigate a vegetable/herb garden. Household, unscented bleach with a 5–6% chlorine solution can be added at the rate of 1/8 teaspoon (8 drops) of bleach per gallon of water.
Sanitizing the rain water A typical 55 gallon rain barrel would need approximately one ounce of bleach added on a monthly basis. During periods of frequent rainfall, bimonthly treatment may be necessary. Wait approximately 24 hours after the addition of bleach to allow the chlorine to dissipate before using the water. Note that household bleach is not labeled for use in water treatment by the Food and Drug Administration although it is frequently recommended for emergency disinfection of drinking water (USEPA, 2006b).
Rain water use for vegetable gardens When using harvested water to irrigate a vegetable garden, care should be taken to avoid getting water on the plant itself. Harvested rainwater should only be applied to the soil, possibly through drip irrigation. A watering can may be used, as long as the water does not get directly on the plant.
When to water Water should be applied in the morning only. Produce harvesting should not take place right after watering in order to benefit from leaf drying and ultraviolet light disinfection.
You Can’t Beat Free Water
So I hope this outline of how we got our rain catchment system started will be of value to you and help you get started with setting up your rain barrels. Once that is done you’ll want to sit back on your patio and relax, observing the fruit of your labor. And what better way to do that than by enjoying a fruity adult beverage created by our resident mixologist for warm weather patio enjoyment. Check out these options: Lavender Lounger, Patio Bourdon Sipper, and/or Blue Colada. And chase any of these cocktails with a tasty snack from our Patio Food recipes such as Sausage Wonton Cups, Homemade Egg Rolls, or a rendition of the classic Creamy Onion Dip with potato chips.
And remember, every day is Friday on the patio.
Rain Barrel FAQs
Are rain barrels worth the money?
Outfitting a house with a rain barrel does more than collect and conserve rainwater: It saves money, too. Well-placed rain barrels help cut utility costs by collecting free water for gardening, lawn watering or even washing the car.
How big of a rain barrel do I need?
The size of rain barrel you choose depends on how much water you want to store and the size of your roof. Common sizes for residential use are 50 gallons to 90 gallons. Rain barrels can fill up very quickly.
Why do rain barrels need to be elevated?
Typically, rain barrels are elevated 12 to 36 inches above the ground. This creates enough pressure to move water through a spigot to fill a watering can or hose or use drip irrigation. For every 1 foot of elevation, you gain approximately 0.4 pounds of pressure (PSI).
How to sanitize rain barrel water?
Water in a typical 55 gallon rain barrel should be treated with approximately 1 ounce of bleach. Do not use any scented bleach. Wait approximately 24 hours after the addition of bleach to allow the chlorine to dissipate before using the water.
How do I keep my rain barrel mosquito free?
Mosquitoes can breed in as little as 10 days. In rain barrels that allow mosquitoes to enter, therefore, rain barrels should be emptied in less than 10 days. Another potential solution is to screen the rainwater inlet so mosquitoes don’t enter in the first place. Finally, a sealed or closed rain barrel system will prevent mosquitoes from using a rain barrel as a breeding spot.
Why does algae grow in my rain barrel?
Algae are microscopic, photosynthetic plants.
Rain barrels with open or screened tops or that allow light to penetrate will provide more light inside the barrels. Therefore, open and/or light colored rain barrels would be more likely to contribute to algal growth. On the other hand, rain barrels with openings limited to the size of the downspout or gutter tube would allow less light to reach water stored inside. Therefore, partially closed and/or darker rain barrels would be less likely to contribute to algal growth.
Water temperature may be relatively high when rain barrels are placed in full sun, thus increasing the risk of algal growth. Placing rain barrels in shade can reduce this risk.
Please Leave a Comment
Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. Do you have rain barrels? Did you buy them pre-made or did you DIY? How beneficial do you feel having a rain barrel is for you and your garden? Please share a photo of your rain barrel so we can “Wow” at your rain catchment system.
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Enjoying a cocktail on the patio is definitely a past-time worth doing well. Fortunately, we have a friend we’ve dubbed a master mixologist. His name is Nate. While not a bartender by trade, Nate has a wealth of knowledge regarding cocktails and how they go together. He can be a perfectionist which, when mixing an adult beverage, is an exceptional trait to make sure the cocktail will yield the best flavor possible. Given his level of expertise, we asked Nate to design some custom cocktails just for our readers who so enjoy living on the patio. We hope these refreshing drinks please you as much as they please us. Bottoms up!
Lavender Lounger
2 oz vodka or gin
1 oz lemon juice (freshly squeezed)
1/2 oz lavender simple syrup
Soda water to top
2 cucumber slices
Garnish: lavender flower Garnish: cucumber slice
Lavender simple syrup:
Mix ½ cup sugar with ½ cup water in a saucepan on the stove.
Heat on medium heat, stirring occasionally, until the sugar begins dissolving.
Add 5 or 6 lavender sprigs. (fresh is better, but dried will work)
Simmer on low heat for 10 to 15 minutes or until the flavor of lavender is thoroughly infused to taste.
Strain out the lavender, then store mixture in the fridge.
Do this:
Add the gin or vodka, lemon juice, and lavender syrup to a Collins or Highball glass.
Fill glass with ice, top with soda, give one good stir.
Slide the 2 cucumber slices into the glass. Then add the garnish of lavender flower and cucumber slice.
Express* the lemon twist over the cocktail then add it as a garnish.
* Per the website casualmixologist.com: “While a curl of citrus may appear to be merely decorative, perhaps even an afterthought, it plays a key role in the composition of the cocktail. With a quick twist of the rind, the bartender expresses fragrant essential oils and releases a rich citrus perfume onto the surface of the cocktail. This adds a distinctive top layer of complexity to the cocktail, enhancing its aroma without adding sweetness. Expressing citrus correctly is an art-form, though, and it requires a light touch. To begin, use a sharp paring knife to slice a thin oval from the peel. Take care not to cut too deeply into the pith, which is too bitter for our purposes. Twist the peel over the surface of the cocktail to add a thin float of essential oil. Before dropping the peel in the glass, if that’s your plan, rim the glass with the peel for an added punch of fragrance.”
Add the rum, Blue Curacao, cream of coconut, pineapple juice and lime juice to a cocktail shaker with ice and shake vigorously for 30 seconds. Or, blend all ingredients in a blender instead of shaking for an even better experience.
Strain into a chilled Hurricane or tall glass with ice (pebble ice if possible).
Garnish it with a maraschino cherry and pineapple leaf.
Note: Cream of Coconut can either be purchased or made at home — it is a simple process. Here’s the recipe from the website thecoconutmama.com:
1 can full-fat coconut milk
3/4 cup granulated sugar
pinch of salt
Pour all the ingredients into a small pot and heat over low heat.
Stir until the sugar and coconut milk dissolve
Store in an air-tight container in the refrigerator. The coconut cream will keep in the refrigerator for 7 days. Freeze any leftover for future use.
Relaxing is what living on the patio is all about. What a better way to relax than with tasty, colorful, custom cocktails. And adult beverages are frequently enjoyed with a patio snack. Since eating and drinking are primary activities on the patio, we encourage you to take full advantage of our section on Patio Food to add great value to the time you spend on your patio. We hope one or all of Nate’s custom cocktails will soon become your favorites. Finally, always remember, every day is Friday on the patio!
Please Leave a Comment
Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. Did you make any or all of the cocktail recipes above? If so, how did it/they turn out? If you tried more that one recipe, which is your favorite? Or, do you have another favorite patio cocktail recipe? Will you share? Attach a photo to your comment so we can see how yummy your cocktails look. And hey, if you live in the Roanoke, VA area and you have a favorite “watering hole” for when weather on the patio is uncooperative, let us know where you like to be chill’n with a cocktail.
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Here’s an important question: If every day is Friday on the patio, do we really need any other reason to enjoy an easy margarita while relaxing outdoors? The answer is clear — no other reason necessary. But we do like it simple and easy, right? Well, it doesn’t get any easier than Randy’s Eat Shop Easy Margarita. Simple, easy, and very yummy!
Easy Margarita Recipe
1 1/2 ounces Tequila
1 ounce Triple Sec
3/4 ounce Lime Juice
1/2 teaspoon Maple Syrup
Coarse Salt
Lime Wedges
Let’s Talk Tequila
I am not a connoisseur, but it makes sense to me to use a middle-of-the-road tequila if you’re going to use it in a cocktail — with mixers. The cocktail needs to taste like tequila, but unless you’re sipping straight tequila or doing shooters, I wouldn’t spend the money for a top-shelf brand. But that’s just me . . .
What About Lime Juice?
Yes, fresh squeezed is the best. But then you need a citrus juicer (which I have). And you need to not be lazy, which at times, I can be. When being lazy, I use lime juice from a bottle. So either way works. When you’re trying to impress a special someone, fresh squeeze your lime juice. If you’re just hang’n with your friends, bottled lime juice will fit the bill.
Make the Easy Margarita
Prep your glass(es) for this easy margarita. I use what’s called a rocks glass. It’s also called an old fashioned or lowball glass. The rocks glass is short and wide with a sturdy bottom.
Now, cut a lime into wedges and rub one wedge around the rim of your glass. Sprinkle some coarse salt on a hard surface like a piece of wax paper on your countertop or use a salad plate. Dunk the rim of the glass in the salt and then add a few ice cubes to your glass without disturbing the salted rim.
Take your cocktail shaker and fill it about a third full of ice. Then measure your liquids into the shaker. No “free pouring”. Measure to get the best flavor in just the right amounts. If you don’t already have one, get a jigger with measurements clearly marked. Remember to add the 1/2 teaspoon of maple syrup to the liquids in the shaker — it really matters. Put the top on your shaker and vigorously shake your cocktail about ten seconds. Pour the mix over the ice in your salted glass and garnish your easy margarita with a lime wedge on the edge of the glass.
Are You Ready to Relax With an Easy Margarita?
That was pretty simple and easy, right? Now grab that cocktail, and a snack, and head out to the patio for some serious relaxing because . . . every day is Friday on the patio.
Both tequila and orange liqueur have strong bitter notes that can easily overwhelm every other flavor that surrounds them. Salt interferes with the way our taste buds process bitterness, so by adding touch of it to every sip, additional flavors are able to shine through in the drink.
How do you wet a margarita rim?
It’s super simple. Start with a plate or shallow bowl of water, lime juice or lemon juice then dip in the rim of your glass. Alternatively, you could cut a lime or lemon wedge and moisten the rim with it; it’s totally up to you.
Why are margaritas shaken and not stirred?
Shaking creates this effect by breaking up the ice and chilling the cocktail, while also sloshing all of that delicious boozy mixture around. It makes for a frothy sipper rather than a velvety one. Importantly, shaking mixes certain ingredients together that, if stirred, would separate by the time you drink them.
Please Leave a Comment
Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. Did you make the recipe above? If so, how did it turn out? Do you have another recipe you like to make your margaritas? Will you share? Attach a photo to your comment so we can see how yummy your easy margarita looks.
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If you were asked to quickly name some classic summer foods, you’d probably say hamburgers and hot dogs, then name some other grilled meat. But very near the top of your list you’d probably say “potato salad”. And you’d be spot-on! What’s a summer meal on the patio without potato salad? Wrong, that’s what it is!
Now, much like barbecue ribs, I’ve learned that how people make potato salad can be very personal. Almost everyone has a specific recipe for potato salad, some with unique ingredients, and the maker can be unyielding to any variations. I’m good with that. We want to enjoy what we like, right? Sure. But I like simple things. So I don’t mean to be persnickety, but it’s called potato salad. Perhaps only a few simple ingredients are necessary. Nothing fancy. But yummy to the tongue and tummy.
Let me tell you how I make potato salad and you tell me what you think in the Comments section below.
Potatoes
I use golden potatoes because I like the flavor and the skins are thin, since I leave the skin on when I make my version of potato salad.
I like my potatoes soft but firm in the sense that I want them to hold together when I toss my salad and not get mushy and fall apart. But I don’t want them firm as in “not completely cooked” — hard versus firm. To get them to this consistency, I steam my potatoes whole in a pressure cooker the day before and chill them overnight in the refrigerator. I do this for two reasons:
Cold Potatoes
I feel that potatoes should be “refrigerator cold” when cutting them and mixing them in potato salad. They hold up as you mix the salad and they taste better when chilled.
Resistant Starch
By cooking potatoes and chilling them in advance they release what’s called “resistant starch”. Resistant starch is a carbohydrate that resists digestion in the small intestine and gets fermented in the large intestine. It feeds the good bacteria in your gut and stabilizes blood sugar levels while increasing feelings of fullness. As potatoes cool, their resistance starch rises. So reheating and eating potatoes from the fridge a day or more later is more heathy (and less fattening) than eating them just after cooking.
Finally, in the recipe below it specifies certain measurements of the ingredients. These measurements are NOT finite. Your tastebuds drive the amount of the ingredients. If you cut up two pounds of potatoes and it doesn’t look like it is enough, add more! If you mix up the dressing and it doesn’t bring your salad to the consistency you desire, add more! You are the creator of the salad. Use the recipe as a starting point.
Potato Salad Recipe
Potato Salad
2 lbs. potatoes (5 to 6 medium) — steamed, chilled overnight, and cut into 1/2-inch chunks
1 cup thinly sliced celery
1 cup sliced green olives with pimentos
Dressing
We like our potato salad “wet” — lots of dressing. And we like it tangy.
1 heaping cup Mayonnaise
1 Tbsp. apple cider vinegar, preferably unfiltered
1 Tbsp. Dijon Mustard
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. ground black pepper
Make the Potato Salad
Add the cut-up potatoes, celery, and olives in a large bowl. The celery gives the salad some “crunch”, the olives add to the “tang”, and the pimentos add color to the salad.
In a separate bowl, combine the dressing ingredients and mix with a whisk. Taste the dressing. Does it need more of any of the ingredients to get the flavor you want? More mustard for increased tang? More sugar to sweeten the dressing? More pepper (or even some cayenne) to add a little zing or heat? If so, add them to the dressing now and whisk again.
Look at the salad ingredients in the large bowl. Look at the dressing in the smaller bowl. Does it look like the volume of dressing you’ve just mixed up will make your salad the way you want it — dry or wet? If you want it dry, add a little dressing and toss the salad. Keep adding the dressing in small amounts until you get your desired consistency. If you want it wet, dump it all in and start tossing. If it’s not wet enough, add a dollop or two of mayo to the salad and toss some more.
When I get the salad the way I like it I top it with some coarse salt and fresh ground pepper and put it the refrigerator to chill it down before it’s time to serve.
Now remember one thing: cooking is art and baking is science. So you have control over what and how much you put into whatever you’re cooking. You’re the “artist” — adjust the recipe to fit your taste. And have fun!
So here it is. A simple recipe for a tasty potato salad that you can modify to make your version rock! Now fire up your grill and ice down the beer (or other adult beverage). There’s going to be a party on your patio today whether a party of one or two, or a gathering of your many friends. And they’re going to rave about your potato salad and ask for the recipe. Initially you might resist, but you’ll relent because when they invite you to their house you’ll want to eat the same fabulous potato salad at their party.
And remember, every day is Friday on the patio.
Potato Salad FAQs
What is the best type of potato to use for potato salad?
To keep your salad from falling apart into mush, it’s important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings.
Should potatoes for salad be cooked whole?
Potatoes for salads should be cooked whole, then peeled and cut, in order to preserve nutrients.
What does chilling overnight do to potatoes?
Cooling potatoes after cooking can substantially increase their amount of resistant starch. One study found that cooling potatoes overnight after cooking tripled their resistant starch content.
Should you let potatoes cool when making potato salad?
The type of dressing you plan to use, mayo-based dressing or vinaigrette, will determine when the salad should be dressed. When using vinaigrette, don’t let the potatoes cool before dressing them. And when making a mayonnaise-based potato salad, stay away from dressing warm potatoes.
Why do you add vinegar to potato salad?
A splash of vinegar adds much-needed tang to potato salad.
Please Leave a Comment
Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. How do you like your potato salad: wet or dry? What ingredients do you add to your potato salad? Is your recipe regional, unique to Roanoke, VA or anywhere else? Did you make the recipe above? If so, how did it turn out? Can you attach a photo to your comment so we can see how tasty your finished potato salad looks?
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The first tool you need when setting up your grill for patio barbecue (especially barbecue ribs!) is a bottle opener, preferably a wall-mounted bottle opener somewhere in the vicinity of your grill. Who would ever want to sit on the patio while smelling the delicious aroma of grilling meat without a cold beer? No one! And how do you get that cold beer open? Bottle opener. Simple logic.
With that important element settled, patio barbecue can be a very personal and an individually unique experience. So we’ll tell you here how we generate fabulous barbecue ribs using both the oven and the grill. But take it all with a grain of salt. How we do it may not be how you’d do it. And that’s OK. Barbecue is personal. We get it.
Barbecue Ribs — An Easy Recipe
Barbecuing ribs is more of a process than an actual recipe.
I start with pork baby back ribs because I like the flavor of pork. Make sure they are completely thawed if they came out of the freezer so they will cook evenly.
Many recipes will tell you to strip off the membrane from the meat surface. Here’s some direction from the website The Spruce Eats:
“Leaving the membrane attached to your ribs will result in less-flavorful ribs and a tough texture.
The membrane (called the peritoneum) is a piece of tissue that is attached to the underside of pork ribs. Unlike the cartilage and other connective tissue between and around the ribs, this membrane does not soften when it’s cooked. It just comes out tough and chewy, like a sheet of plastic.
It also forms a barrier against your seasonings (like a dry rub), preventing flavors from penetrating the meat. If you are cooking on a grill or smoker, the membrane will prevent the ribs from fully absorbing the smoky flavor.”
If the membrane is an issue for you please follow the steps to remove it as outlined on The Spruce Eats.
However, with due respect to their directions, I have rarely been successful at removing the membrane. I’ve cooked barbecue ribs many times with the membrane in place with no noticeable loss of flavor or satisfaction — mine were not “chewy”. Because the membrane is on the bone side I did not experience a loss of flavor from the dry rub I used. I focused more on the “meat side” even though I did season the bone side. So, from my viewpoint, remove the membrane if you can, but if not, no worries. Let me know how that works for you.
Seasoned ribs wrapped in foil for baking in the oven
Wrap the ribs in some heavy duty foil. If your rack is too big cut it in half and wrap each rack. Seal it tight and put the racks on a cookie sheet or other pan with sides in case some of the fat drips out (I have an 11” X 19” cast iron baking pan that I use). The ribs should be meat side up, bone side down. Let your ribs sit for a moment while you warm your oven to 250 degrees. When the oven is up to temperature, cook the ribs for 2 hours and 15 minutes. Don’t open the oven or unwrap the foil “just to check”.
At the two hour mark, prep your grill. Either crank up your gas grill or fire up your charcoal grill. (You may need to fire up your charcoal at the hour and 45 minutes point to make sure your coals are perfectly ready when needed.)
Barbecue Ribs to the Grill . . .
Now it’s time to finish the ribs on your grill. I use my gas grill. To prevent your ribs from sticking to the grill, use a balled-up paper towel covered in oil. Grab the paper towel with your grilling tongs and dunk it in a small bowl of cooking oil. Just before you are ready to grill, wipe the paper towel on the hot grates to make them slick and get your meat over the heat.
Baked ribs ready to be finished on the grill
One anomaly with my grill is that regardless of where I twist the gas knobs to get more or less heat, the flame remains at one stage — really hot! So I use the “three-minute” rule. It always works. Simply start grilling each side in three-minute increments. (Yes, use a timer.) Keep rolling your meat — whatever you’re grilling — until it’s done. In the case of the ribs, remove them from the foil they baked in and put them over the grill and roll each rack every three minutes for a total of 15 minutes. Then, cut a piece of the meat from a thick part. If it’s not overly pink on the inside and when you taste it, it’s not chewy as if it were not fully cooked, then they’re done. On a cutting board, slice the ribs into individual pieces and get the plates out. You’ve got more cold beer, right?
Wait a minute, let’s back-up a step. When you’re ready to finish your ribs on the grill you have the option of basting them with your favorite BBQ sauce. But, be careful. I personally want to taste the flavors of the spices in the custom rub I used. And I want to taste the smoke in the meat from the grilling process. If you cover your ribs with sauce at this point the sauce is probably the only flavor you’re going to taste. And you’ll need to keep a sharp eye on your barbecue ribs to make sure the sugar in your BBQ sauce doesn’t burn and spoil your ribs. I usually let my family/guests squeeze a bit of BBQ sauce on the edge of their plate for dipping, if they want.
Finished baked and grilled pork ribs — meaty and tasty!
Tasty Patio Barbecue Is Not Rocket Science
That’s it! Barbecue ribs made simple. And what a great meal for eating on the patio. Of course, you’ll need a side dish or two — check out Randy’s Eat Shop tasty potato salad recipe. Now, grab another cold beer or other adult beverage and start eating. And remember, every day is Friday on the patio!
Patio Barbecue FAQs
What is the definition of a barbecue food?
Barbecue, an outdoor meal, usually a form of social entertainment, at which meats, fish, or fowl, along with vegetables, are roasted over a wood or charcoal fire. The term also denotes the grill or stone-lined pit for cooking such a meal, or the food itself, particularly the strips of meat.
What is the origin of the word barbecue?
The word barbecue comes from the language of a Caribbean Indian tribe called the Taino. Their word for grilling on a raised wooden platform is barbacoa. The word first appeared in print in a Spanish explorer’s account of the West Indies in 1526, according to Planet Barbecue.
What are the 4 types of BBQ?
While the wide variety of barbecue styles makes it difficult to break them down into regions, there are four major styles commonly referenced, North Carolina and Memphis, which rely on pork and represent the oldest styles, and Kansas City and Texas, which use beef as well as pork, and represent the later evolution of the original Deep South barbecue.
What is the best meat to grill for beginners?
Here are suggestions for the easiest meats to grill this season!
Beef kebabs. The cooking time for perfectly grilled kebabs is approximately 12–15 minutes; this makes it a low-effort, delicious dish to serve up for a larger crowd.
Chicken
Turkey
Pork chops
Should meat be seasoned before grilling?
Seasonings need time to penetrate the meat, so season your meat at least one hour before grilling. Rub the meat with oil to help the rub stick to the meat but for the meat not to stick to the grill.
How long should meat sit before grilling?
Take your meat out of the fridge about 30 minutes before grilling to bring it to room temperature so it will cook evenly.
Do you put seasoning on both sides of meat?
The rule is, when cooking meat, both sides have to be seasoned equally. This makes sense. You want every bite to be perfectly seasoned . . . exactly like every other bite.
How to Stop Meat From Sticking to Your BBQ Grill
Simply use a balled-up paper towel covered in oil. Grab the paper towel with your grilling tongs and dunk it in a small bowl of canola oil. Just before you are ready to grill wipe the paper towel on the hot grates and get your meat on the grill.
Please Leave a Comment
Leave a comment below and tell us if this information was of value to you or tell us what we missed and can add to this post. What recipe do you like to grill the most? Do you grill over charcoal or gas? How often do you grill? Share a recipe. Please attach a photo to your comment so we can see how tasty your grilled meal looks. Or, if you don’t grill but love to eat ribs, where in Roanoke, Virginia, or in any other location, anywhere, do you love to eat ribs?
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