A Long-Term Resolution

A couple weeks ago, I read a thought-provoking article "I Don't Recycle" written by Ronnie Citron-Fink and published by Care2.com. While I don't know the particular "editor of a well-known national magazine" Citron-Fink mentions, I've met many like her and they're represented by every gender, age, and ethnicity. They all have excuses. Some have suggested recycling is low-class or only done by "tree-huggers" – intimating it's unwarranted, merely the product of unreasonable fear. Some cite the loss of coveted space and time, or extraordinary effort, or hindering commitment, or the possibility of dirty hands.

Let's face it; recycling is not sexy, nor fun. It takes room to organize. It takes time. And, there's no direct reimbursement or remuneration for one's effort.

But, why should incentives be required for participation? Recyclables take no more space than the usual garbage, if disposed of regularly. In fact, since many recycled items are broken down, rinsed, flattened and/or folded, those materials take less space and smell better than regular garbage. Once a system is in place in the household, very little extra time is needed to sort and organize waste that would otherwise be sent to a landfill.

I've heard recycling-abstainers say there's "nothing in it" for them. That depends on perspective. In my view, there's tremendous compensation for recycling. Its ultimate value is priceless. The problem is, delayed reward – clearly a death-knell for a modern society hopelessly addicted to instant gratification.

The reward I speak of would be claimed by our children and our children's children. It may yet be possible for them to
live in an untainted environment if efforts are made today. Our pretty blue planet, like any living organism, could survive the overly-exhaustive stressors we place on it, and remain healthy (viable for human occupation) for generations to come. But, all depends on whether humanity deems recycling a worthy enough investment in a future they won't personally see, and whether we then make the time and put in real effort to fully implement this hygienic practice.

This, after all, is what recycling is: global hygiene. Humans no longer drop food peelings on the floor or toss broken dishes in a pile outside the door. As the self-proclaimed intellectual species, we've discovered it can be dangerously unhealthy to live as our cave-dwelling ancestors did, "fouling the nest" with all the waste involved in everyday living. Recycling merely refines discoveries made, over centuries, by people like Louis Pasteur and many others who strove to raise the quality of life for all by teaching simple sanitary routines.

And what could be simpler than rinsing out a soda bottle and then throwing it in a recycling bin instead of the garbage? That nominal effort, alone, could help prevent some of the 2,500,000 plastic bottles Americans use every hour (Recycling Revolution.com, recycling-facts) from ending their days in an already over-taxed landfill or one of many garbage patches floating on the world's oceans.

If you're already a recycler, thank you. You've made a wise and responsible choice, and are doing what you're able to make this world a better place. We can only hope future generations never fully appreciate how dire the situation once was.

If you don't yet recycle, it's time to embrace reality. Recycling is no longer an option. It's necessity. Now is the perfect time for a long-term resolution to contribute some of your own selfless action. Together, we may just enable humanity's survival on this one-in-a-million planet.


 

Yule Blog

This blog will be short. My son and his young family are coming for the holidays and I've been hopping. As their arrival draws closer, excitement builds and it's difficult to focus on anything else.

Most of the remaining preparations involve food and drink so you'll understand why I thought to share a recipe today. As I was sorting through the many traditional and seasonal-favourites recipes, deciding on menu-plans, I came across this hot drink mix. It's tasty, easy to make, and relatively economical.

Cinnamon-Mocha drink mix

1	Cup	Sugar
½	Cup	Instant coffee or espresso powder
½	Cup	Cocoa powder, unsweetened
1	Tsp	Cinnamon

Directions:

Combine sugar, coffee, cocoa and cinnamon in a blender and process, stirring once or twice, until mixture is well blended and a fine powder. Store in air tight container.

To Serve:

Put 2-3 heaping teaspoons of mixture in a mug and fill with hot milk (or boiling water for a lighter drink.) Top with a dollop of whipping cream, if desired, and add a sprinkle of cinnamon.

For those of you looking for do-it-yourself ideas for the holiday season, you might find something to pique your interest on one of my favourite television shows by BBC-UK called Victorian Christmas. Their web-site offers instructions on twenty-five traditional projects.

As for me, it's back to our yuletide preparations – Danish cookies will fragrance our home tonight.

Until next time, I wish you and yours a very happy holiday season!

Vinegar, a Winning Solution

Answers are sometimes found along convoluted paths. Occasionally, if we're really fortunate, those answers travel with friends. Plain white vinegar was just such a result I discovered.

For years, hubby has suffered with a persistent case of eczema, the after effect of plaster casts. He found no ointment to ease the symptoms. Dietary changes had no significant effect. Altering hygiene practices did little to lessen irritation. It seemed he would just have to live with it.

One day, while discussing this issue with my mother, she told me she had stopped using liquid fabric softeners because they were irritating my father's skin. A light bulb came on. Could this be contributing to hubby's problem? Following her example, I switched from liquid softener to dryer sheets and it seemed to help. Hubby's eczema diminished, but it didn't disappear entirely. Winter, the worst season with the wearing of close-fitting long-johns and brutal weather conditions, still aggravated it. I kept searching.

A girlfriend had once mentioned her love of "dryer balls," how eco-friendly they are and how well they soften and fluff fabrics. Always on the look-out for thrifty and ecologically-conscious methods and products, I wanted to try them but, at that time, was unable to find any. Months later, I finally found a set and was impressed by their reasonable price and how well they worked. Better yet, hubby's eczema occurred rarely once I replaced dryer sheets with them.

Then we moved. Cache Creek's water has a much higher mineral content than Vulcan's and soon our laundry showed signs of it. Fabrics felt courser, colours appeared duller, and fibres flattened. Worse, the eczema began acting up again. Something had to be done but having quit commercial fabric softeners I was reluctant to use them again. Aside from the environmental aspects, the possibility they might aggravate hubby's problem kept me searching for other, more natural laundry rinse agents.

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That search led me to vinegar. Would it really work? Certainly it was more cost-effective than using commercial fabric softeners. I'd often used vinegar for other cleaning and disinfecting purposes, but never thought to add it to laundry. Still, I hesitated, unsure if our clothes and linens would smell like pickles. Realizing the laundry could be re-washed, if need be, I gave vinegar a try.

What a find! With the very first wash, fibres of our favourite bathroom linens loosened and, folded, they had plumped to nearly double the fullness they had before using vinegar. Colours brightened and bedding felt soft and inviting again. Happily, no garments smelled like condiments. From that point on, only white vinegar and those dandy little dryer balls soften our laundry and control static cling – yes, for some reason, vinegar helps control that, too. As the foul weather blusters in, we watch and wait. For more than a month, hubby's worn long-johns and has been working in cold winter weather, yet his shins remain free of irritation. This may finally be the long-sought solution...pardon the pun.

My search to alleviate hubby's eczema began with single-minded purpose. I wasn't particularly seeking thrift or environmentally friendliness when starting the journey. Those dividends were simply travelling companions of the answer discovered down a long and winding trail.


 

Gobble-Gobble

The turkey, with its ill-fated call, has dressed many tables through holiday seasons, past and present.  Increasingly it’s becoming a protein for everyday, also.  Though hubby and I both enjoy turkey, there’s only the two of us now, attempting to eat calorie-wise.  While turkey is a lean protein, most are just too large.  Re-freezing any meat is discouraged so, even if we made soup, there was often waste.  For this reason, we rarely cooked whole frozen turkey and standard prices for store-butchered turkey pieces were expensive enough to make them an infrequent meal option.

Fortunately, whole turkey is now being sold fresh or “air-chilled,” not frozen.    Though this option is still infrequent, it allows us to enjoy turkey more frequently by butchering the fresh bird at home and freezing the various portions.  Our cost of butchering is considerably less than store costs.  The simple table below relates the best prices we found, on October 10, 2010, at which time we bought the whole, air chilled turkey* in this comparison:

Approx.              Cut/Form                        Best price per lb.                    Total                       Whole, fresh *                          Total
pounds                                                       store-butchered             store-butchered            home-butchered               home-butchered
    0           Ground:  Breast meat                   $6.89                             $0                               $2.13                                  $0
    1           Ground:  Leg meat                        $3.99                             $ 3.99                         $2.13                                  $2.13
    3           Drumsticks (2): for soups,
                     casseroles & pizzas                   $2.89                             $ 8.67                         $2.13                                  $6.39
    2           Wings                                             $1.99                             $ 3.98                          $2.13                                 $4.26
    5            Breast roasts (2):  
                      Boneless, skinless                   $6.99                            $34.95                          $2.13                                $10.65
   11                  SUB-TOTALS                                                             $51.59                                                                   $23.43

20 cups     Clear Stock:  remaining carcass weighing approx.
                  4.5 lbs., includes bones, wing tips, neck, back, and
                  some breast meat.                                                                  n/a*                        $0.48*                               $ 9.68
                             TOTALS                                                                   $51.59                                                                  $33.11

Notes:
* For this comparison, all meat-cut/forms are in POUNDS and COST PER POUND.
* Air-Chilled Turkey:  7.06 kg (Approx. 15.5 lbs); $4.69 per kg (Approx. $2.13 per lb); Total cost = $33.11
* Turkey stock is unavailable to us, whether from the butcher, in cans or cartons.
* Turkey-stock cost per cup reflects cost of protein only.

As you can see, our whole turkey cost less than two, comparably sized, store-butchered, boneless, skinless turkey breasts.  The only items which cost us more per pound were the wings.  However the net difference is only $.28 and that was easily subsidized by the savings gained with any of the other cuts/forms.  We prefer not to grind breast meat, but found its store-cost worth noting, particularly odd because it was sold for less than whole breast.  If we had bought all the various cuts, butchered in-store, our $33.11 bird would’ve cost over $50 ...and that’s without stock.

The value of the stock I’ve calculated by subtracting our home-butchered, wrapped meats’ total value ($23.43) from the cost of the whole bird ($33.11), and dividing that result ($9.68) by the 20 cups of gelatinous “liquid gold” we put in the freezer.  Add to that the cost of vegetables, herbs and seasonings, the total cost per cup ranges from $.50 to $.55.  Still an excellent value, particularly as we are unable to buy turkey stock anywhere.

Organic turkey costs more per pound whether store- or home-butchered.  Though higher, organic costs compare similarly to the table above.  If you prefer organic, then the whole bird, dressed at home, still nets the greatest savings.  Its stock is, as always, a flavour-packed bonus.

Now that fresh turkey is occasionally available, it dresses our table much more regularly.  Home-butchery not only saves us money, it provides several meals worth of stock and, ultimately, reduces waste to its least.

Member of the Bored

At this time of year, it's easy to get caught up in the cycles of work, housekeeping, and seasonal preparations. But, all work and no play can make life monotonous. Taking time out to enjoy some fun activity not only revitalizes the spirit, it can help elevate the usual slog. The problem, during fall and winter, is that weather can repel even the most ardent outdoorsmen/women. And, during the holiday season, there are times when budgets squeak at the mere mention of a movie or dinner out. That's when it's time to get creative.

Board games are the usual standby, and for good reason. When families discover their favourite diversion, game night quickly becomes a much anticipated event. It's an excellent opportunity for parents to teach their children in a pleasurable way. Depending on the game, young players can practice reading and counting, or get subtle education in arithmetic, geography, economics, or history. Perhaps the greatest lesson of all is learning good sportsmanship. That's an emotional skill which can carry children (and adults) gracefully through many of life's most challenging moments.

Some electronic games provide the same opportunities for family fun, but here the choices are more limited. Many games are isolating: one player, engrossed in on-screen activity, is not conducive to fellowship. But, there are a few games which engage several players, and some even provide energetic game-play.

Golf-pro hubby

A few years ago, hubby and I were introduced to Wii on a visit to our daughter and her family. What a fantastic invention! It wasn't long after that visit we bought our own console and games. Since then, we've enjoyed year-round golfing. Occasionally, we hit the lanes and go bowling, play ping-pong or tennis, or shoot some pool. And, when life gets frustrating, there's terrific tension relief in pummelling a virtual punching bag. With a wide-ranging variety of multi-player games, there's something for everyone. While I still enjoy our favourite board games, backgammon has never gotten my hibernating buttocks off the couch and engaged in activity.

Though Nintendo blazed the trail with Wii, many gaming platforms now have similar physically-interactive options. The initial cost of these consoles and their software can be expensive, but that cost is relative to how often the unit is used. If hubby and I had paid green fees for the many rounds of golf we've played, the cost of our console and all its games and accessories would pale in comparison. Shooting pool would've involved visiting some very dodgy establishments. Playing tennis would've subjected me to more direct sun than bearable. Wii has enabled us to participate in several activities that, for whatever reason, were previously inaccessible to us. These are values hard to calculate.

So the next time you find yourself a member of the bored, dig out your favourite game – or explore new ones – and enjoy some thrifty fun!

Sew Much To Do!

For everything there is a season. For some, fall is football season. For hubby, it's hunting. For me, this is sewing season. Actually, I sew three seasons of the year but must (reluctantly) set it aside during the extreme heat of summer. So, as temperatures begin dropping and leaves turn golden, sewing fever grabs hold.

I didn't begin sewing for its economy, though. It was the poor fit of most store-bought attire that prompted my interest. With body proportions that vary from "regular" I was often frustrated when clothes shopping. If a blouse fit through the chest, the arms were several inches too long and the shoulders drooped. If arm-length and shoulders fit, then chest buttons could take out an eye at thirty paces. It was similar with slacks. If the rise fit, the legs were voluminous and inches too long. If the leg fit, then the pants rise went only to my hip and no amount of tummy sucking will see those zippers closed. The aggravation was so great that I began to avoid clothes shopping altogether. Tailoring was an option, I realize, but our budget just didn't have the wiggle-room for the added expense on top of the clothing purchases. Forget couture!

Then, a few years ago, tired of being pinched or bound by ill-fitting clothes, I decided to learn sewing. I knew the first projects would likely not be the best quality, but I was prepared to suffer a little ugly to have clothes that actually fit. What a concept! I was right, too. Those first few projects had their problems. But, I had begun with "home clothes" like sleep and casual wear, so nobody (other than family) would see those mistakes which, hubby assures, weren't bad at all. With each project, my knowledge and skill grew. Interpreting pattern directions can still be confusing, but most of the techniques and production steps have become routine. For the occasional conundrum, I reference a handy sewing book, inherited from my mother, and that usually helps decipher even the most convoluted pattern directions. When all else fails, I have my go-to people (Mom and my BFF) who have, combined, literally decades of sewing experience between them.

The unsought "bonus" was thrift.

Even using the more luxurious fabrics, I can make garments less expensive than similar store-bought clothes. FAR less expensive. Of course, there are patterns and notions (thread, elastic, lace, etc.) to be accounted for however those items are usually used for more than one project so their nominal costs are defrayed by that number. I've extended the life of one oft-used pattern by tracing it on tissue paper before it disintegrated. I've also created "adjusted" pattern pieces (to better fit my body proportions) in a similar fashion.

But, the cost-saving doesn't end with the production of the garment. The night wear I made first, over three years ago, is still in use. No seams have opened. The material isn't threadbare. A few buttons are just now becoming loose, but that's an easy fix. I've come to realize that store-bought clothing is not exempt from the marketing evils of planned obsolescence. What else can explain the tripling (at least) of these garments' lifespan?

I had someone tell me they prefer to wear the latest fashions. That's never been a priority for me, but I can understand the desire. Sewing doesn't preclude this fashion choice, though. Each season, I see new patterns reflecting the latest styles added to the collections of all the major pattern-makers (Simplicity, Butterick, and Vogue, to name a few of my usual choices.) Also, if you're like me and have difficulty finding store-bought clothing that fits well, you might find it tough to part with the few clothes which do. These personal gems, when they reach their end-of-days can be "exploded" (carefully taken apart with a seam-ripper) and the pieces used to create your own pattern.

Creating couture-quality clothing is something I aspire to, but it takes time, patience and practice to achieve that goal. If you're interested in sewing, I've got a few simple hints to share, lessons hard-learned that don't appear in pattern instructions or most sewing books. Here are a few of those suggestions:

• Prior to any project, oil, if necessary, your sewing machine and then clean the machine and the sewing area thoroughly.
  
• Before cutting or sewing anything, read the instructions through to ensure you have all the necessary fabrics, notions and understanding to complete the project.
  
• Pencil-mark the relevant steps to the particular version of the pattern you've chosen to make – this will help you avoid following any alternate instructions erroneously. (Yes, I learned this the hard way.)
  
• Prepare a bobbin with more than enough thread to ensure it won't run out mid-seam.
  
• When cutting fabric I've discovered it's easier (being right-handed) to cut in a clockwise direction. This keeps my scissor blade better aligned with the pattern edge without causing as much a gap between pattern and fabric. I assume the opposite direction may be best for left-handed cutters.
  
• Cut with long, even slices. Short cuts tend to create a more jagged fabric edge.
  
• Where there may be confusion later, mark the "front" (or the "good") side of fabric with a basted stitch of contrasting thread which can be easily removed later.
  
• Pin frequently and closely: to avoid pattern-gapping during the fabric-cutting process – serious problems can result from a poorly cut fabric; and, to avoid sewing problems like puckering or seam allowance folding.
  
• Iron frequently. Coupled with pinning, this helps keep fabrics from creasing which can also create bunching or unwanted folds in seam lines.
  
• Using small remnants of the fabric(s) you are sewing, fold as necessary to represent the layers you will be sewing, and use these to accurately establish the perfect tension on your machine. Reset the tension whenever the layering changes. Make a note of each of these settings so you can quickly reset the tension as required.
  
• When threading elastic, make sure to "anchor" the hind-end with another safety pin to prevent it from slipping inside the opening before you're able to join the ends.
  
• And, perhaps the hardest lesson: When in doubt, rip it out! On my second project – sewing some pyjamas for my grandchild – I made an error very early in the project. I hesitated, feeling something was amiss, but, rushed by a Christmas deadline, I hurried on. Later, I came to regret that decision when I discovered the problem and had to seam-rip the entire project back to that point. Ugh! Not fun. And, a royal waste of precious time!
  

Top left: ironed fabric; Middle left: pattern lay-out; Bottom left: first stitches;
Top right: pressing seams; Middle right: attach lining; Bottom right: elastic ready for threading;
Centre: hang for 24 hours before hemming.

Certainly there is a time-cost to sewing. Not all projects need be overly time-consuming, however. The skirt I've featured in the photo collage was produced in approximately three hours. (The pattern had already been cut for a previous project.) I must admit, though, that time spent sewing doesn't feel like a "cost" to me. Craft work is fun and this one offers me immense gratification with tangible, practical, and functional results. Happily, too, the clothes have been longer lasting and better fitting than what I'm able to find in most retail shops.

As this blog goes to post, my new skirt has hung for 24 hours and is now ready for hemming. Then, it's on to the next project: another new blouse. I'll be in the sewing room, if anyone needs me...

Noodling Around

It may or may not be thrifty, but noodling around is fun…and delicious.

If you wonder why I say pasta- or noodle-making may or may not be thrifty, I'll tell you. We buy bulk quantities of both whole-grain durum-wheat flour and all-purpose flour, and use a 50-50 mixture of these. We buy our eggs from a local farm at greatly reduced prices. And we buy bulk containers of olive oil. These key ingredients are used in such small proportions of the whole the actual cost per recipe is mere pennies. If we were to buy the usual grocery store sized products, costs would rise dramatically and be closer to parity with commercially-made dried pasta. So, for us, using products bought in bulk and at much reduced prices, achieves tremendous saving over store-bought noodles, particularly if using "fresh" pasta.

Now, some will note that "time is money" and making pasta is much more time consuming than using store-bought. This time cost decreases over time, though. The more often you make the recipe, the more familiar it becomes and the process goes much quicker. For us, taste and texture make this time well spent.

The savings achieved isn't the main reason for making home-made pasta. Sauces adhere better to home-made noodles. The boiling water doesn't foam up like it is prone to do with store-bought pastas. Home-made pastas cook much more quickly than commercial pastas, either fresh or dried. And, as a bonus, sodium content can be controlled.

But, these are all just niceties.

The main reason we make our own pasta is flavour. Flavour is king! Particularly since I was diagnosed with high blood pressure and I began working to lower it and get my weight down. If I must enforce portion controls and endure a reduced-sodium diet, I want the foods I do eat to pack a flavour punch. Pasta isn't the biggest, boldest flavour on the plate, certainly, so any boost it can get is fabulous, in my view.

We had the good fortune to inherit my mother's pasta machine, but they aren't a necessity. There are several simple shapes that can be made with a rolling pin, a paring knife and a few other common kitchen utensils. Here's a handy article by RecipeTips.com which gives measurements and instructions on cutting and shaping pasta by hand.