If it were me, I'd sort of break it down into categories of things I needed to do: 1) containers to use 2) soil mix 3) specifics of growing each item 4) how to grow in containers Per the containers to use, do you have them already? If not, do you have any idea of what you want? Self-watering, irrigated, or you water yourself? I primarily use Earthboxes because I lived in a condo and didn't have a way to make my own and I had no direct water source - self-watering worked well for me. Sounds like time is a bit of an issue for you, so not sure you can make your own. When you water is part of this decision - will you have time to water multiple times a day? Will you set up an irrigation system? Even if you use self-watering containers, you will have to water some of them at least once a day in the heat of Texas summer. The soil mix is based on your choice of container. Here is where the organic part may have to be stretched a bit, but it also depends on your definition of organic. There isn't an easy answer and a lot depends on what is most important to you and how intuitive vs science based you are. I like to know how things work, why they work, and then optimize. Many people do not care. Per how to grow each item, my guess is that you'll just have to do a lot of reading at night when the kids are asleep. There may be a forum specific to some of the things you are growing, but remember, growing is also specific to your area. Tomatoes, for example, may have difficulty setting fruit in Texas in the heat. I don't live there, so can't advise you, but I know they will not set when night time temps are high. Other things you are growing do better in cool temps, such as broccoli, lettuce, and spinach. You've missed the spring planting season, I imagine, but can plant these in the fall. Per this, I'd immediately make a chart of all the things you want to grow and do some quick research regarding when they grow best - either specific to your area or regarding temperature. How to grow in containers should come before what container to use or what soil mix to use, though I put it last. Knowing a bit about this will determine the type of container you use and the soil mix you choose. That's where this forum can probably be of most help. If you understand a bit about the properties of container soil and then add to it the characteristics of your area, then you can make some intelligent decisions regarding what containers and soil to use. Not sure that I helped much in terms of specific answers, but you have so many things at once that maybe breaking it down a bit will help focus you and help you know what to ask and where to ask it.

I just saw your post and am exceedingly flattered you would try my pizza recipe. (And Thank You Pauline for your faith in my kitchen skills!) You can use whatever kind of sausage you'd like for your pizza. I typically brown one large sausage link (after cutting the casing off) for two thin crust pizzas. I know it doesn't seem like much, but when I show people how to make it, I find most of them load their pizzas up with too much stuff, and the crust doesn't cook/crisp properly. Good luck; I hope you and your husband like the pizza. I just made it yesterday using fresh mozzarella and it really IS better than you could go out for. If there's any left over, we reheat the pizza by putting the slices on an cast iron griddle (medium heat) and cover with a glass lid. It re-crisps the crust and it's the only way to go. I'd love to know what you think of it once you've tried making it. I admire you for wanting to stay home and cook; I actually prefer to eat at home, since I think I know too much about what goes on in some restaurant kitchens. You'll know for yourself when the time is right to break outta' there and go on a date! In the meantime, if you can make wonderful food at home AND get your husband to chase you around while you're doing it...well, why not?

Ok - reporting on the accidental buy of the Escalon Bella Rosa pasta sauce. Its ok/pretty good for a "jarred" sauce. I have 5 more cans and don't have a problem with eating them. I typically have used commercial pasta sauce in the past and actually had a thread about which ones people liked because I was finding that they were all sort of leaving me luke warm. I still like the convenience and still try them - trying to stick with the ones with short ingredient lists (i.e. no weird gums and chemical names) and no HFCS andnminor sugar. I posted the ingrediants of Bella Rosa above. I pulled an old half jar of Barilla out of the fridge. Barilla - diced tomatoes, tomato puree, basil, onions, sugar salt, olive oil, sunflower oil, garlic, natural flavor (whatever that means). Essentially the Bella Rosa fits in with many of the other jarred sauces but I don't see any reason to mail order more when mine is gone. The question becomes.... is this made with 6 N 1 tomatoes? Will I be underwhelmed by my expectations? I haven't ordered them yet but plan to.

I store leftover tomatoes in a Mason jar with the air removed like Cathy, but I then store the jar in the fridge. It keeps more than twice as long without air. It also helps to have a film of olive oil on top. If you do not have a Foodsaver, you can easily get all of the air out of a freezer bag and then store that bag in the freezer or fridge. I also freeze flat, to make stacking easier. Lars