Refashioned T-Shirt Gauchos Tutorial

In Megan Nicolay’s newest book titled Generation T: Beyond Fashion: 120 New Ways to Transform a T-shirt she shows you how to make gauchos out of a tshirt on page 69. This is a photo tutorial to review this project. You can make these eco-friendly refashioned gauchos with just three t-shirts and a bit of your spare time. The length of time needed to complete these will be determined by your skill level and whether or not you choose to sew by hand or machine.

Here’s how DIY:

1. gather 3 tshirts (l or xl), chalk marker, ruler, scissors, pins, needle thread and Megan’s book.

2. Turn your shirts inside out and cut two of the shirts into 15″ wide rectangles that extend through the bottom seam.

3. lay all four pieces together and cut off the bottom seams.

4. separate into two pairs of rectangles and pin along one side of each to create the legs of the gauchos.

5. Lay the pinned legs together and draw a gentle arc on each side to form the crotch of the gauchos about a 1/4″ from the edge and extending about 2″ long. Cut along the chalk line to finish shaping legs.

6. Open the panels and place them design side together, matching the curved edges and lining up the seams. Pin and sew with at least a 1/4″ seam allowance.

7. Use the third shirt to cut 2″ wide tubes of fabric from the bottom, just above the seam to create the waistband ties.

8. pin to the tops of the pants with an even amount of fabric hanging off both sides of the pants and sew on.

9. Turn your pants inside right and rock out! To wear, start in the front or back and tie the first panel around your waist like an apron. Pull the other panel up and tie to overlap. Now go show everyone how awesome your new pants are.

If you don’t want to make these pants yourself, pick up a pair in my Etsy shop. If you don’t see the ones you want, just convo me with your measurements and color preferences I’ll make them to order.

Jamie Oliver’s TED Prize wish: Teach every child about food

I look like a doily (and I love it)!

As many of you who have read my previous articles no doubt know, I gave up purchasing new clothes and have committed to doing so for one year with my new friends at TGAAD. While I do still enjoy swapping clothes that no longer fit properly or are generally unflattering, I do try to hold on to my modest selection of clothes that I really love. This could be because they are extremely comfortable, make me look hot or have some sentimental value. I haven’t purchased any truly expensive clothes in years, so in the old days it is very likely that if I ruined a shirt with bleach or benzoyl peroxide (both of which happen with alarming regularity) I would have either relegated them to cleaning or workout clothes, donated them to Goodwill, or used them for trash. I certainly could refashion them into something else where the stains aren’t visible, but for this shirt, it was so comfortable, and the fit flattering, and worse… I had just bought it! In fact, it was one of my very last purchases of new clothes before I started TGAAD, so I was determined to keep it as is. I began thinking of ways to cover the stains that appeared on the neckline and on the front of my shirt. Apparently I was washing my face with my benzoyl peroxide cleaner again, even though I know I am not supposed to, and dripped some down the front of my shirt. grumble. I was not giving this shirt up to cleaning or working out, how could I fix it? I could make a patch, but it’s so light weight that it would likely ruin the drape. I could do applique, but the stain was in some pretty strange spots for attaching individual designs. Then, I go the idea… what if I just bleach it some more so that it looks like I totally did it on purpose?  Eureka! So, I looked up online how to do this, and then after reading a few other blogs cobbled together a few ideas and came up with the shirt you see above. I found a cool doily that my mom had just given me (well, I rummaged from her pile of donations destined for the Salvation Army actually) and I cut out some cardboard heart shapes to cover the stain on the neckline to match the doily. I then mixed a 50/50 solution of bleach and water, put it in an old spray bottle, and went to town. I think it turned out really cool, and you can really see the detail of the lace. It looks a little hippie and a little handmade, but you know what; I love it! So file this in your bag of tricks for the next time you accidentally destroy a perfectly good garment and lace it up!

A New Staple Cookbook: The Vegetarian Meat and Potatoes Cookbook

I’ve been looking to expand my cookbook selection and was lucky enough to stumble upon this little gem, The Vegetarian Meat and Potatoes Cookbook by Robin Robertson. The title appealed to me because my family isn’t fully vegetarian, but we do eat mostly vegetarian meals. By that I mean, that I cook vegetarian/vegan options on the weekdays and usually the weekends end up being a free-for-all. I can’t imagine a life without the occasional burger or sushi, so we just limit our meat intake to one or two meals a week. That being said, it’s been a tough road of trial and error learning to cook vegetarian/vegan meals. Some have been great, so good that I would take it over the juiciest steak any day, but unfortunately some have been so bad that I yearned for a nice cardboard box to chew on in exchange. I’ve had this book for a few weeks now and have the opportunity to read it cover to cover several times and have made quite a few dinners from it as well.  While the overwhelming majority have been good, there are a few bland ones and one that was actually dangerous. That’s right, I said dangerous. It was the Chipotle-Glazed Portobello Fajitas on page 154, where the recipe said to use “one 6-ounce can chipotle chiles in adobo sauce”.  Um..no, don’t do it! However, the happy ending to this story comes when I get all in a huff, track down this Robin Robertsons website and send her an email informing her of the severe gastro-intestinal distress this nightmare of a recipe caused. I did not expect her to return an email, it just made me feel better to give her what for.  Imagine my surprise, when just a few hours later I got a lovely, apologetic email with the recipe correction and the promise to notify her publisher. What a class act! So, it turns out you are only supposed to use 1, or 2 peppers if you are feeling really adventurous; never the whole can.  This being the first recipe that I had made I was fully ready to light this book afire until I received that email detailing the mistake and the correction (Thanks again Ms. Robertson!), but after that I felt a little better about diving back in. So, don’t let this experience put you off, just remember to update your copy on page 154.  Two of my very favorite recipes in the book are Vegetarian Scrapple (sheer genius!) and Oyster Mushroom Chowder. These healthy and delicious alternatives to my favorite country girl comfort foods have long made up for “the chipotle fajitas incident”.  I live in the city now, but these dishes take me right back to my roots in rural St. Mary’s County where Scrapple and Oyster stew are old-fashioned staples. There are at least two dozen more recipes that I intend to plow through and in the end, this book has some really great vegetarian alternatives for people who like to eat meat.

Oyster Mushroom Chowder

The creamy oyster mushroom has a slightly “seafood” taste and a texture similar to oysters. Kelp flakes, or ground kelp, are available in shaker containers in natural food stores. Sprinkled on the chowder, it makes a lovely garnish while adding a nutritious taste of the sea.

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 1 celery stalk, chopped
• 2 large white potatoes, peeled and diced
• 4 cups vegetable stock
• 3/4 teaspoon minced fresh thyme or l/8 teaspoon dried
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1 1/2 cups soy milk
• 2 tablespoons cornstarch dissolved in 1/4 cup water
• 8 ounces oyster mushrooms
• 1/4 teaspoon Old Bay seasoning
• Kelp flakes (optional)

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and celery. Cover and cook until softened, about 5 minutes. Add the potatoes, stock, thyme, salt, and cayenne and bring to a boil. Reduce heat to low and simmer until the potato is soft, about 15 to 20 minutes. Transfer 1 cup of the mixture to a food processor and puree until smooth. Return the mixture to the soup and stir in the soy milk. Heat to a simmer and stir in the cornstarch mixture, stirring to thicken. Slice or quarter any larger mushrooms, leaving the smaller ones whole or halved. Heat the remaining 1 tablespoon of oil in a medium skillet, add the mushrooms, sprinkle with the Old Bay seasoning and cook for 1 minute. Add the mushrooms to the soup, taste to adjust seasonings, and serve. Garnish with kelp flakes if desired.

Serves 4

Grab a copy for yourself here:

DIY Sweater Boots Instructable

I adore this instructable so I had to post it. Grab yourself an old sweater and a pair of flats from the thrift store or a clothing swap and make some fashionable sweater boots.

Upcycled Sweater Boots – More DIY How To Projects

Rethinking the Cotton Round

Photo: Sproutzstore.blogspot.com

As I’ve mentioned in previous posts, the production of cotton uses a lot of water which is a valuable and dwindling resource. Shortages of fresh water worldwide lead to famine and starvation, war and terrorism, poverty and disease. In thinking about how I can do my part to help eliminate the unnecessary use of this precious resource globally I have been looking to reduce consumption of disposable products that I can replace with reuseable options. The first and easist switch for me was to stop purchasing new clothes and reuse fabric that I have available locally. Next, I began to investigate other household items that I could replace and while I was washing my face last night it dawned on me; cotton facial rounds! These little cotton pads are great for removing eye make-up and cleansing, but I use several of them each and every day. I thought,”surely, there must be some way to buy or make my own reuseable pads”. This morning I began to look for alternatives and was pleased to find that I can both buy and make my own easily and inexpensively. There are packs of Organic Reusable Cotton Face Rounds on Amazon and variety of homemade versions on Etsy like these cotton buds or facial scrubbies. There are literally hundreds in a variety of colors, textures and materials on etsy just type “facial cotton” into the search box and go. If you are of the DIY persuasion there are even patterns so that you can crochet your own and tutorials to tech you to reuse fabric you already have to sew a few. My takeaway from this is that I can keep pushing myself to reduce my consumption in ways that help my family and the world, with little inconvenience to our way of life. Each little change that I make helps and if we can each change a habit or two, perhaps we can begin to make some real change. So keep pushing new ideas and sharing them with everyone so that we can all walk the long road to reducing our impact and improving our way of life for everyone together.

Blown MTB Tube = New Wallet

bike innertube wallet – More DIY How To Projects

Crockpot Mushroom, Wild Rice, Lima Bean Soup

This recipe has been modified from the original Butterbean Soup with Portabellas and Wild Rice to use the items I had in my pantry and give it a bit more flavor because I found the original to be a bit bland.  While my recipe is no longer fat-free thanks to the addition of a bit of olive oil, it is still vegan and delicious. I’ve been addicted to my crockpot lately and relied on that to slow cook my soup while I was at work and I walked in to a delicious warm meal on a bitterly cold day; a real treat. I also paired mine with a bit of sourdough garlic toast for dinner and then poured the remaining soup over the leftovers from the Wild Mushroom Risotto for lunch today and it is amazing! I’ll break my recipe down to show the steps that I took to prep the night before I began cooking.

Ingredients:

1 lb. Dry lima beans (could substitute butter beans, navy beans or whatever you’ve got in your pantry).

2 medium onions, diced

4 cloves garlic, minced

6 cups water

6 oz mushrooms, sliced ( I used plain old buttons, but cremini would be great).

1/4 cup wild rice

1 tbsp fresh rosemary, chopped

1 tbsp fresh sage, chopped

1 tsp soy sauce

1-2 tsp salt (to taste)

1 tsp black pepper

2 tbsp olive oil

1 – 2 tbsp cumin (to taste)

1 tsp chili powder

1 tsp cayenne

1 tsp smoked paprika

*My family loves smoky, spicy flavors and they really paired well with this dish, but if you prefer you can crank up or turn down the heat by adding or omitting the cayenne

Day 1 (the evening before I planned to serve the meal)

Place the dry beans in a large bowl and fill with water, then set aside to soak overnight. Next, saute the onions in 1 tbsp of olive oil until soft and translucent Add the garlic to the onions and continue to saute for another minute or two, until the onions begin to brown and the garlic/onion mixture is fragrant. Fill your crockpot (I used a 4qt and had plenty of room) with the water, onion/garlic mixture, wild rice, soy sauce, salt, pepper, sage, and rosemary and place in the refrigerator overnight.

Day 2

In the morning, add the beans and mushrooms to the crock pot and cover and cook on low for 8-10 hours. After 8+ hours have passed, give the soup a stir and use a potato masher to soften the beans and thicken the soup. Finally, add the remaining spices, top with a swirl of olive oil and serve.

It’s an easy, filling and healthy soup perfect for a cold winter’s day with a crusty loaf of bread and a glass of wine. Enjoy!

Love Your Swiffer Mop but Hate the Waste?

Ah, the new year. I enjoyed celebrating the coming of 2010 with friends and family in my home with lots of snacks and libations. Unfortunately I now have to begin the dreaded clean-up. Fortunately, I purchased my Swiffer Wet Jet many moons ago and use it weekly. I love my Swiffer because it is easy to use and I don’t have to fill or empty buckets of water and cleaning solution to use it for spills, etc. For a really thorough cleaning I still go with the old school brush and bucket method, but for a quick kitchen clean-up and those high traffic areas of wood floor in my home you can’t beat it. However, the refills are both expensive and wasteful. They don’t make compostable Wet Jet pads and they are made mostly of plastic, which means that they will be sitting in a landfill sometime for just about ever. On Instructables they have great tutorials on how to remove that pesky cap on top of the solution bottle so that you can refill it with your own inexpensive and environmentally-friendly cleaning solution like this one:

Lemony Eco-Friendly Floor Cleaner Recipe
1 gallon water
3/4 cups olive oil
1/2 cup rubbing alcohol
1/2 cup lemon juice

or if you would still prefer to pay more to purchase floor cleaner, but choose one that is environmentally-friendly you can go with any of the products listed at the end. The second tutorial from Instructables shows you how to make your own Wet Jet replacement pads from recycled tshirts.  Finally, at the end there are links to the Wet Jet starter kit, if you haven’t yet purchased one, as well as links to green cleaning products that you can buy to refill the solution bottle.  Happy Cleaning!

How to remove the cap on a Swiffer Wet-Jet cleaner bottle. – More DIY How To Projects

Swiffer Mop Pad (a reusable one!) – More DIY How To Projects

Products to Buy:

Want to lose weight? Plant an herb garden

Now that the winter solstice has passed I’m holding on to the fact that each day is now a little bit brighter than it was the day before. Spring and summer are not far off now and I’m looking forward to the warm weather and reworking my garden.  Gardening is some of the best exercise that I get every year because I am forced to go outside and haul, dig, drag and pull at least once a week once the weather is nice. Not only does it help me stay in shape, but I save money growing my own herbs and I get to force everyone to admire my handy work when I’m finished. I love cooking with fresh herbs. So, I’ve always known that herbs were great for health and wellness if you grow them yourself, but the author of “Eat This, Not That” gave me a new way to appreciate my hard work. According to their article on herbs, just eating them can help you lose weight:

Fight Fat with Flavor

Use these special spices to boost both flavor and health benefits

Want to amp up your nutrition and the flavor of your meals? Fresh herbs are the perfect prescription. They’re packed with nutrients that have been shown to boost brainpower and protect your health. But the best part? They make any meal taste better. And surprisingly, that can actually benefit your waistline. That’s because much of a person’s eating satisfaction is derived from flavor intensity and the visual impact of a meal, not necessarily the amount served, explains Brian Wansink, Ph.D., director of the Cornell University Food and Brand Lab. So forget mounds of mediocre food. Instead, downsize your dinner—and your gut—by infusing them with the fresh flavor of the World’s 9 Best Spices.

Here’s a list of the spices and their significance, click on the title for a link to the original article with suggestions on how to cook with these herbs:

1. Basil: Rich in antioxidants that mop up cell-damaging free radicals inside the body. This can help prevent a host of unwanted conditions, such as osteoporosis, arthritis, and high cholesterol. Basil also contains oils that prevent bacteria growth and inflammation.
2. Peppermint: The menthol in peppermint clears phlegm and mucus from the bronchial tract to facilitate easy breathing. And also for soothing indigestion, gas, menstrual cramps, and irritable bowel syndrome.
3. Sage: Known to strengthen memory. The rosemerinic acid in these plants also works to preserve your body by protecting your cells from oxidative damage and alleviating the effects of asthma and arthritis.
4. Rosemary: Call it the smart spice. Many people swear by rosemary’s ability to increase cognitive functioning, and researchers in California have identified carnosic acid as an active ingredient in rosemary that can offset cognitive degeneration, protect against Alzheimer’s, and prevent stroke.
5. Thyme: Extremely rich in iron, which is crucial to your body’s ability to transport oxygen. Just 2 teaspoons contain 20 percent of your daily intake. Plus, seasoning with thyme helps protect food from bacterial contamination.
6. Cilantro: My favorite herb helps burn fat!?! I can’t even tell you how excited I was to read this; In mice studies, coriander seeds, from the cilantro plant, encouraged the pancreas to produce more insulin-the hormone that helps shuttle glucose into the cells to be burned as energy. This prevents excess blood sugars from being stored as fat. Cilantro leaves have the same benefits.
7. Tarragon: By increasing the secretion of bile and acids into the stomach, tarragon improves gastric efficiency and whets the appetite. Because of this, it’s best used early in the meal as an appetizer.
8. Oregano: A USDA study found that when adjusted for weight, it had four times the antioxidant activity of blueberries. That means big cancer-fighting potential for your next pizza or pasta sauce.
9. Parsley: Highly concentrated with luteolin, a powerful flavonoid with anti-inflammatory properties. Researchers at the University of Illinios found that luteolin decreased inflammation in the brain, which helps prevent decline in cognitive functions.