Don’t Take A Bath On Dry-cleaning

Many of the clothes worn at this time of year are dry-cleanable. For this reason, laundering costs can be far higher in the winter months. Most heavily-structured or "couture" items of clothing – blazers, jackets, gowns – are not able to be washed at home. Their seaming, lining, and/or particular fabric could, and probably would, buckle or bunch. Keep those dry-clean only items out of the laundry! However, some clothing labels merely recommend dry-cleaning while also allowing laundering at home, given a little caution and extra care.

Woollens are one example. Many can be washed at home, but certain cautions must be taken or you'll end up with doll clothes. First, cold water must be used. Even warm water could cause shrinkage. Most delicate fabrics have tags recommending no scrubbing or wringing action should be used when hand-washing. That's why I have a clean toilet plunger I use on laundry only. The plunger gently forces water through the fabric with a gentle cupping action. I'm careful not to plunge completely, though, as the greater pressure can distort fabrics.

Another thing to remember when hand-washing is to rinse thoroughly. Cold water makes it more difficult to get rid of suds, so a couple or few rinses may be required. This is important. If soapy residue remains, fabrics will stiffen and be uncomfortable or irritating on the skin. To help the rinsing process, add a generous amount of white vinegar to the final rinse water. It'll not only help dissolve any remaining soap, it'll soften the clothing, prevent lint from clinging, and neutralize mildew and/or other odours. If you have any sensitivity to wool, you can also add a capful of creme hair rinse to the final rinse water and they will be softer to the touch. Glycerin can be used in place of creme hair rinse, but more will be needed to achieve the same result.

Before washing, test the fabric along the inside seam to ensure the colours won't bleed. If you choose to hand-wash non-colourfast items, make sure to wash them individually to prevent cross-colouring. It's possible to stabilize the colours and prevent fading by adding Epsom salts (1 teaspoon per gallon) to the final rinse.

Drying hand-washed clothes can be challenging, particularly as most cannot be wrung out. Again, I use my handy laundry-plunger to squeeze as much water from the fabric as possible. For clothes that could stretch, you'll want to lay them flat to dry. A blanket or towel works well to absorb the moisture, but the drying item should be kept in a well-ventilated area so the fabric dries as quickly as possible. A fan helps speed the process. A suspended drying rack will greatly improve the drying time by allowing the free flow of air around the garment. For clothes with resilience (non-stretching) hanging them will achieve faster drying but, again, hang in a well-ventilated area and make sure you have a drip catcher in place.

One drawback of hand-washing is the need for ironing. Woollens, of course, won't require ironing, but most other hand-washed garments will. Iron delicate fabrics on a low setting to smooth out any wrinkles. If the material is synthetic, use a piece of brown paper (cut from a grocery bag) between the iron and fabric to prevent shine developing. Ironing with brown paper will also enable a slightly higher temperature if a crease is desired (e.g. dress slacks.)

Although there is money to be saved by hand-washing, the main reason I duck the dry-cleaning is smell: I just can't stand the chemical odours that accost the senses upon entering the shop, and waft off the garments I bring home. So, for me, the greatest bonus of washing clothes by hand is the air-freshening attribute: damp clothes, smelling of mild soap, actually deodorize the room they're hung in. They smell great when worn, too!

Ultimately, the cost of dry-cleaning influences how I shop for clothes. I consider the garment's price to be not only what's printed on the sticker, but its lifetime cost of cleaning, too. Many items of clothing, unable to withstand that cost-analysis, never make it into my closet.

10 Warming Winter Ways

The snowline is creeping down the mountainside and our new home is getting cooler and draftier. As a woman who's been producing her own heat-waves for a few years, this drop in household temperature is welcome change. However, for hubby, who prefers things warm, it's not a good feature.

So, there's been a minor battle waged over the thermostat. It goes against my frugal nature to turn the furnace up over 20 Celsius. There are other ways to stay warm, I argue. Here's my top-ten list of warming ways for winter living:

1. Use weather-stripping and caulking to ensure all doors and windows are sealed against drafts.
   
2. Sew/buy curtains of heavier-weight fabrics, or add a backing/liner onto existing curtains.
   
3. Dress in layers and add or subtract pieces as needed for fluctuations in household temperatures.
   
4. Wear slippers, warm socks, and/or indoor footwear – keep the feet warm and the rest is easier to warm.
   
5. Close heat registers in and the doors of rooms that are infrequently used.
   
6. Use ceiling or stand-alone fans to keep air moving rather than lying in hot and cold pockets around the house.
   
7. Use throw blankets in cooler seating areas.
   
8. Maintain moderate humidity levels with humidifiers or de-humidifiers, as needed.
   
9. On chillier days, consider roasting or baking. An oven heated to moderate temperature is a great source of household heat that, through the use of those aforementioned fans, can disperse throughout a wide area, eliminating the need to bump up the thermostat, and all the while making something delicious.
   
10. Another way of staying warm through food is to enjoy soups, stews, and warm drinks. The body's temperature rises during the digestive process anyway, but when that food is braised or boiled, the warmth spreads when you raise a steaming spoonful or mug, and swallow its hot contents.
    

There are other – ahem – more "adult" ways to stay warm, but those are outside the scope of this blog.

One adult favourite of a tamer variety, is the hot toddy. Like most hot drinks, the warmth begins as soon as hands grip the mug. When the toddy is consumed the magical heat begins, firing belly and body. If you'd like to try this "medicinal approach" just email me with "Hot Drink" in the subject line, and I'll gladly share my recipe for a simple and deliciously sweet mix for hot buttered-rum. It can be served with or without the alcoholic content.

Getting Crafty

This is my busiest period. With sixteen birthdays and three anniversaries occurring between September and January, and Christmas – with all its baking, cooking, decorating and gift-giving – squeezed in there, too, this season is downright frenzied. So, how do I cope?

Mainly, I don't do all the shopping during these months. That would overtax both our budget and schedule. Instead, shopping for gifts, cards and dry foods begins months ahead. In the case of Christmas-gift crafting, immediately after the holidays when seasonal fabrics, notions and decorations go on sale, is when I shop for next year's supplies. Their availability passes with the season and I like to putter at crafts throughout the year.

Birthday cards can be bought ahead, too. Years ago, I found a handy sorting calendar that enables me to take advantage of card sales, and keep them ready for delivery, or mailing, well ahead of their due dates. This lead-time also allows for creation of cards, when I'm inspired to do so. For this purpose, I keep my eyes open, throughout the year, for sales of remnant lace and ribbons, glitter, and decorative stickers.

When it comes to gift-giving, I use a similar tactic but for different reasons. As often happens when birthdays fall in summer or winter, many available items (like clothing, sporting goods, etc.) are very seasonal. By shopping for those gifts at other times of the year, selections are more varied. Also, when shopping ahead for gifts and cards, it's much easier to stick with a budget. Each month we set aside funds for gift-giving and, whether or not an occasion is current, we have money available for those "perfect gifts" when we find them on sale.

By far, though, Christmas poses the greatest gift-giving challenge. It strains the budget, the seasonal mood, and creativity – the latter, in particular, when every store seems to offer the same (mostly useless and cheaply made) merchandise. This is why I like crafting gifts months in advance: it eases the budget; it calms that holiday frenzy; and there's real opportunity to give unique and keepsake-quality gifts.

So, if you like to knit, sew, or scrapbook, and if you want to make Yuletide-themed gifts, this is the time to buy those yarns, fabrics, stencils, baubles, or stickers. You needn't hurry to create with them, either. These supplies will last the year, giving you plenty of opportunity to complete your projects before next winter brings forth a whole new crop of materials to purchase for the following year's holidays.

It’s No Grind to Grind

In preparation for the recent move, our freezer needed its load lightened. Hubby took some food with him to the new location, leaving me three weeks to consume what I could of the remainder. Fortunately, we'd been reducing our frozen foods over the last few months in anticipation of defrosting and painting the freezer, so little food remained. Certainly, the move came at a fortuitous time.

The situation was paradoxical, though. I wanted the freezer emptied, but the emptier it got, the more stressed I became. There's something very comforting in a freezer filled with meats, fish, bread, stock, and vegetables. It's like a big piggy bank of food in which my mind's eye sees a calendar of meals. The more barren our freezer became, the more my accountant's brain chalked up a growing grocery bill. Having lived through some hard times, a sense of panic gripped me whenever I saw our freezer's diminishing contents.

Now, with the move behind us, one of the first things on our agenda was to start restocking. Our ability to replace all the usual content in one shopping trip was logistically and financially impossible, but we began by buying a few basics. One of which is ground beef. However, we don't buy store-ground meats, for a few reasons.

1. I was once an accountant for a mall complex including one of its stores, a large grocery market. It was during this employment that I learned what cuts of meat are generally used in ground beef. That knowledge was enough to prompt us to begin grinding our own.
   
2. Following close on the heels of that revelation were outbreaks of BSE, e-coli, and salmonella which affirmed our choice to grind meats at home. By grinding a whole hunk of meat, we know it comes from one animal, and we avoid the cross-contamination that is one cause of bacteria and disease spreading. Keeping our equipment clean and sterile assures the ground meats won't be contaminated during processing.
   
3. Large, whole pieces of beef (about 25-30 pounds,) usually purchased from a butcher, require a substantial outlay of cash, yet cost per processed pound is ultimately less expensive than store-ground. By choosing a tougher cut of meat (brisket, chuck, etc.,) cost remains low and tougher cuts are perfect for grinding or stewing.
   
4. Depending on the butcher, extra aging can sometimes be requested. A well-aged cut will be more expensive, but flavours are intensified and, for dishes in which ground meat is featured, such as grilled hamburgers, the heightened beef flavour may be desired and worth the added cost per pound.
   

I'm happy to say we found a great butcher shop in the city (Kamloops) and bought a whole beef brisket. It was just over 29 pounds but, by the time we'd trimmed the connective tissue and extraneous fat and ground the meat twice, we ended up with 23 pounds of ground beef and 2-plus pounds of stewing meat. We ended up paying a little less than $3.20 per pound for lean ground beef we feel is safer and tastier. Currently, the cost of lean ground beef at our usual grocery and butcher's markets is $3.99 per pound. The grocer's price for regular grind is $3.69 per pound, and the butcher charges $3.49 per pound. Stewing meat is even more costly. Any way you look at it, we've saved money by expending a little time and energy to grind our own meat.

We're still in the process of moving into our new home, so the connective tissue and fat were grudgingly wasted. Normally, I would've boiled those remnants to render out the suet, which can be then be used as "glue" for seed-balls to feed winter birds. Next time...

Now it's time to restock our stocks. I noticed our new butcher sells marrow bones and stewing hens that look fantastic.

It’s the Little Things

The move is behind us. All that remains now is a maze of boxes to unpack once the cleaning is complete. In the meantime, we make do with a few essentials that were last packed and first unpacked. Among the many things we're currently doing without – they were used for packing material – are cloth napkins. Sure, it's a little thing, but one which makes life comfortable, makes mealtime homier.

For expedience, we're currently using paper napkins and, until this move, I had forgotten just how nice cloth napkins are. Not only do they save on paper use, they're so much softer and face-friendly. Now, some may say laundering napkins has its own environmental impact, and food stains can be hard to remove. Neither argument deters me. First of all, the few napkins we use each week are not enough to over-burden regular laundry loads. In fact, in our two-person household, it's often difficult to make a full load, so the napkins added to smaller loads actually make laundering more efficient. Besides, we don't change napkins for every meal – more on that later. As for stains, I use dark-coloured napkins for meals which might stain the napkins – such as those which include gravies or tomato sauces – and save the light-coloured napkins for meals which aren't likely to stain.

For everyday meals we use simple napkins. In fact, some everyday napkins can be made from salvageable portions of old tea towels or from remnant cloth purchased at fabric stores (usually for much-reduced prices). For entertaining or special occasions, I bring out the nice linens. Inevitably those special linens begin showing signs of wear and discolouration. That's when they become everyday napkins and new linens replace them.

Depending on the type of usage (read: messiness factor,) we don't usually replace the napkins for each meal. Sometimes, napkins will be used for a few days. Napkins rings which are easily differentiated help keep each napkin with its original user. For instance, on our everyday set of napkin rings, I've affixed a sticker to the bottom of one to distinguish the two wooden holders from each other. Guests, of course, get fresh linens and the "good" napkin rings (without stickers).

Now, all I have to do is get the china unpacked so I can free up our napkins. At least I won't have to wash newsprint ink from those dishes!

Relocation Discombobulation

I'm currently in the process of moving – AGAIN – and have made an important discovery during the process: there's a fine line between saving items for re-purposing and hoarding. I confess I've crossed that line.

So, while I sort the stockpiles, this instalment of 'Thriving on Thrift' must be shelved. The next blog will return to its usual bi-weekly time-slot on October 8^th.

Now, to decide which jars – in an awesome assortment of sizes! – must be sent to recycling...

Sizing Up ‘SodaStream’

Recently, a thread of conversation on Twitter caught my attention. The buzz was about a kitchen appliance that enables home-cooks to make their own sodas and seltzer water. The appliance is called SodaStream and is currently manufactured by SodaClub. Little did I know this system was invented back in 1903! For more of its history, check out this Wikipedia Sodastream article. I figured, if this was news to me it might also be news to some TOT readers, so I decided to feature the product in this week's blog.

Actually, I don't drink soda...well, except for the occasional chug from hubby's bottle. It seems soda of any kind makes me swell up like a blowfish, so I usually avoid it. Hubby, on the other hand, can't get through a day without, at least, one "sugar fix" – his words, not mine! That equates to at least one 710ml bottle of cola per day. That's why I found this product so appealing. Though we haven't yet bought one, we plan to, and for a couple reasons. First, there are potential savings to be had with making our own soda. And, second, we can control the amounts of sugar and soda, and the type of sugar used.

To learn more about the product, I asked Twitter-user, FoodieFinds, a few questions. Jodi generously agreed to be interviewed and here is what she had to tell us:

First of all, Jodi is using the 'Fountain Jet' model of SodaStream and – lucky gal – she received it as a gift. The cost for the 'Fountain Jet' is $99.95 US$, and includes the Soda maker, 110-litre carbonator and two carbonating bottles. The web-site offers varying models in starter kits, as well as soda mixes, gas refills, extra bottles, and other accessories. All prices Jodi quotes in the interview are in US$.

Now, to the interview...

QUESTION: Can you tell readers how the machine operates, and whether it is user-friendly?

ANSWER: I find the SodaStream machine to be extremely user-friendly. It sets up in about 5 minutes. Well-designed and easy to use. Takes about 30 seconds to create carbonated, flavoured water or soda from plain water. I was a bit trepidatious
about the pressurized CO2, but it seems quite safe and stable. Once initial set-up is complete, creating plain or flavoured seltzer, or sodas, is as simple as:

1) Fill the provided 1-litre bottles with tap or filtered water & chill.

2) Take chilled 1-litre bottle, push tilt lever, screw bottle onto machine & release tilt lever.

3) Pump the carbonation button 3 times, releasing after each "buzz." (Note: You can carbonate more or less, according to your taste.)

4) Remove 1-litre bottle from machine. Add any desired flavouring, cap bottle, and rock gently to mix.

5) Enjoy your homemade soda!

QUESTION: What are your opinions of the quality and variety of syrups they offer?

ANSWER: The quality of the syrups is higher than your standard soda brands in that they are not made with high fructose corn syrup. SodaStream seems to offer a wide variety of syrups, everything from diet root beer to "faux-Fresca" – even a "Red Bull"-style energy syrup.

QUESTION: I know you've created a few of your own syrups. How did you do this, and what were the results?

ANSWER: Loved the results I have achieved creating my own syrups. I'm what you would call a "frugal foodie." I love pushing the envelope with my flavour combinations, but I still like to minimize the costs by buying whatever fruits, herbs, etc. are on sale and/or in season. Syrups I have created thus far: cantaloupe, rhubarb, sriracha-lime, honeydew, strawberry-basil, lychee-ginger, and orange-coriander. Creating syrups could not be easier. Just use a basic simple syrup recipe (1:1 ratio of water to sugar.) Put water and sugar in a saucepan, heat until all sugar is dissolved. Reduce heat to low, add fruit, herbs, etc. Let simmer for 10-15 minutes, remove from heat & let cool. Pour through a strainer into a bowl. Make sure to squeeze all of the liquid out of the fruit. Put the liquid into a squeeze bottle or Tupperware container and refrigerate for up to a week or so. To be extra frugal, I take the reserved pulp/fruit and use it over Greek yogurt as a quick & healthy take-to-work breakfast. You could also use the reserved pulp/fruit as a starter to make chutney.

QUESTION: What is your average cost per bottle using the bought syrup?

ANSWER: I have not depleted my first CO2 canister yet, but according to the documentation, you are supposed to get 110 litres of carbonation out of each canister. The replacement canisters are listed on the SodaStream website at $21.99 each, so I figure that the carbonation portion costs about $0.20 per 1-litre. The purchased soda syrups are listed on the SodaStream website at $4.99 and are supposed to make 12 litres, so the purchased flavour cost is approximately $.41 per bottle. This brings the total for a carbonated, purchased-flavour 1-litre bottle of soda to approximately $.61 per bottle. The unsweetened seltzer flavour bottles come in packs of 3 for $9.99, and each bottle makes 20 litres. Therefore, the purchased cost for seltzer is $.17 per bottle. This brings the total for a carbonated, purchased flavour 1-litre bottle of seltzer to approximately $.37 per bottle.

Now before you start saying – wait a minute – I can buy store brand 2L bottles of soda on sale for that much, remember that the SodaStream flavours have no high fructose corn syrups. If you make your own syrups, you also have no artificial ingredients or flavourings, and you get some vitamins/minerals from your choice of fruit. Another big selling point for the SodaStream is that you no longer have to lug heavy bottles home from the grocery store, and you are also being more "green" by minimizing your plastic use.

QUESTION: What is your average cost per bottle using the home-made syrups?

ANSWER: Again, the carbonation portion costs about $.20 per 1-litre. The homemade syrup cost varies widely depending on the cost of the ingredients. I use approximately 2 cups of water and two cups of sugar for each syrup mixture, at an average cost of $.15. However, tart fruits require more sugar (rhubarb, lemon, etc.), and sweeter fruits require less (strawberries, cantaloupe, etc.) The cost of the ingredients could be anywhere from $.99 for a cantaloupe on sale, to $4-$5 for out-of-season or exotic fruits, herbs, etc. I keep my costs down by buying in season and on sale. I also have an Aero-Garden, so I grow year-round most of the fresh herbs that I use (mint, lemon-basil, basil, cilantro, etc.) If you are lucky enough to have a fruit tree or berry bush on your property, then your fruit cost would be zero.

Depending on the amount of syrup produced, the concentration of the syrup, and your personal sweetness preference, you can get anywhere from 4-10 1-litre bottles from each batch of syrup. Therefore, you can potentially make your own flavoured sodas for as little as $.35 with the SodaStream machine. However, I would say that the average price would be about $.50 per 1-litre bottle. An even simpler way to do it (albeit not as fresh), is to get canned fruit in heavy syrup. Then you simply put the can & syrup into a pan, heat it up, simmer, and follow the rest of the instructions above. If you get canned fruit on sale and/or with coupons, you might be able to get your total 1-litre cost down to $.30 or so.

QUESTION: How would you compare the SodaStream syrup flavour with commercial sodas?

ANSWER: So far, I have tried only a few of the SodaSteam syrup flavours. I initially thought both the Diet Cola and Diet Pete (their version of Diet Dr. Pepper) syrups were too sweet, but I experimented with different ratios of syrup and carbonation. What I found is that the perfect "formula" for my personal tastes is:

• For all sodas: 2/3 as much SodaStream syrup as recommended, 4 pumps of carbonation (instead of the standard 3.) This works out to about $.58 per 1-litre
  
• For flavoured seltzers: recommended amount of flavouring and 3 pumps of carbonation
  
• I suggest your readers start with the recommended ratios, but then experiment with more or less syrup/flavoring and more or less carbonation to find their perfect "formula."
  
• The SodaStream syrups/flavorings I have enjoyed the most are:
  
  • the diet pink grapefruit is by far my favorite (supposed to be like Fresca.)
    
  • the diet cranberry-raspberry is also very good
    
  • the diet root beer & root beer are good
    
  • the "cola" based drinks (diet cola, diet Pete's Choice, Pete's Choice, etc.) are OK but don't compare favorably with my favorite commercial brand so I use the cola syrups as "back-up" only, then I don't need to run to the store when I run out.
    
  • the seltzer unsweetened flavorings are no different than those I purchase at the store. I liked all of these: berry, orange, & lemon-lime.

QUESTION: Do you have any other comments about the SodaStream for readers?

ANSWER: If you want to feel like a kid again, cut out high fructose corn syrups, be more "green", and serve healthier drinks to your family, you can't go wrong with the SodaStream. Also, at this point in the week (2 days before recycling goes out), my recycling bins are usually overflowing with soda & seltzer bottles. Instead, I now have exactly 6 bottles in my recycling bin - a visual reminder of how the SodaSteam helps us be more "green."

Thank you, Jodi, for this wealth of information! I'll be watching for further updates from you on Twitter (FoodieFinds). Now, I can hardly wait to get our own SodaStream and begin experimenting with our own flavours!

Upon researching this product for Canadian customers, I found the following caveat: Shipping gas canisters to Canada has been a problem, but should resume September –October 2009. For details on this, go to: Chiron Canada website