Heatwaves + drought lead my thoughts to any way we can use less electricity these days, and sun tea is such a humble way to harness the power of the sun. A jar, a tea ball, some tea + a few hours in the sun is all it takes.
Love,
Jane
Ok, it might be a little premature to call this a ritual quite yet...but it has great potential. This lovely, loose, blueberry tea was a gift, and I just know that it will make delicious sun tea. Heatwaves + drought lead my thoughts to any way we can use less electricity these days, and sun tea is such a humble way to harness the power of the sun. A jar, a tea ball, some tea + a few hours in the sun is all it takes. We've been spending most evenings at a nearby park overlooking the lake these days. We chat about our day + read to each other from a book that we've agreed on together. The sky turns pink with cotton candy clouds as the sun sinks behind the trees. I think ice clanking in a couple of jars full of blueberry tea will be a good addition to that ritual.
Love, Jane
0 Comments
It's gotten hot + stayed hot this week. Breezy shorts that fit were on my mind. A thrifted rayon skirt found in Jo's donation bag seemed like it might be up for a transformation into a cute pair of shorts. Just enough fabric! :) I took the picture on the left to show the elastic I used...cut off the top of a pair of shorts that were beyond repair. When I unpicked the stitching to expose the elastic, I had to smile at the already pieced together elastic that it was. Just another layer of zero-waste. :) Sewing pattern :: Common Stitch Bellbird shorts Fabric :: thrifted rayon skirt, well worn + ready to be passed on by Jo :) Modifications :: Cut one size smaller than size chart recommendation. Added waist band to the top rather than folding the top down for the elastic casing. I wanted a higher waist + this also allows them to feel a bit longer too. Notes for next time :: Size down two sizes instead of one + add an inch to the top of each pattern pieces (for one inch wide elastic). Feels good to have so little waste at the end of a project. This will be added to our fabric scrap bag that goes to Goodwill to be made into things like rags, insulation + carpet padding. Thank you, Goodwill for getting materials where they can be reused!
Love, Jane This belt was presented to me in three pieces. The glue that held the buckle + loop in place had given way. The belt has served its wearer well for a good long time, but there is still a bit more life in it...given a little time + attention.
I wanted to use what I had on hand, so with an awl, a hammer, an old cutting board + some strong waxed thread (used to attach ballet shoe ribbons years ago)...I did a few minutes of stitching. It may not be the prettiest of mending, but it makes the belt functional. I even conditioned the leather a bit with my homemade lip balm. No belt shopping today. :) Love, Jane A great way to avoid food (+ money) waste is to make the produce we bring home last longer. It doesn't take long for carrots to look like this, though a flabby carrot is still edible...to a point. When I take a little time to prepare my produce for storage after my weekly shop, I can be sure it will last the week. Meal prep goes faster too. A few ways to make produce last longer:
My goal is to eat fruit fresh, but I'd rather freeze it than let it go bad. Love, Jane I mostly stick with my homemade lip balm, but when I am (was) out + about I don't (didn't) like using my finger to apply it. Before the pandemic, I bought a locally naturally-dyed, secondhand top (that's a great mouthful) at a local shop + noticed Poppy & Pout sitting near the register. The lovely woman ringing me up pointed out her favorite + I bought it.
The balm smells lovely (even for this increasingly fragrance-sensitive person). It moisturizes well + stayed solid throughout the summer. Poppy & Pout's lip balm is made from beeswax + sunflower oil sourced in the USA, organic coconut oil from the Philippines, essential or natural flavor oils + a drop of vitamin E. It is made in the USA + packaged in a paper tube. Now it's almost gone + this is the moment I'm most happy that it comes in that paper tube. I'll rip it up a little + add it to our compost bin. (yay!) Next up...MeowMeowTweet (because that's what I came across next). And also, it is made in New York from almost all certified organic + fair-trade ingredients. Cost-wise, these lip balms are a bit more pricey than some drug store brands. The paper tube, natural ingredients + traceable production are all good reasons for this, but they also contain a lot more product. Compare: Regular lip balm :: 0.15 oz Poppy & Pout :: 0.3 oz MeowMeowTweet :: 1 oz That means that I'd need to buy seven tubes of regular lip balm to equal the amount of balm in a single tube of the MeowMeowTweet balm. I'd have seven plastic tubes to discard too. Just a little perspective. :) Love, Jane I made these overalls two + a half years ago. I wear them with tanks in the summer + all layered up in the winter. They are probably my most worn make at the moment, but they (like most things) were not perfect. I really liked the way these overalls looked...from the front. I like the ties + the Liberty lined pockets. The rise + the length are just how I like them. When I first made these, they were a struggle to get off + on...so I lowered the back (Beaton style). Since I admire those Beaton overalls so much, the back felt acceptable...but...it also felt a bit weird. I was always trying to make sure that the gap back there was folded over + secure. Today, I finally found a piece of leftover elastic + cinched up the back a bit. I like the loose-ish fit, so I left a little play in the waist. And it looks SO much better back there now! :) Elastic has been a helpful fitting friend of mine. I often use it to bring shape more than to provide functional stretch. I used it on this straight jumpsuit to bring a little waist definition...on this jacket to coax a cocoon shape...and here to close the back gap. :)
These little tweaks are often total game changers in making my pieces just that much more enjoyable to wear! Make it better...get it worn! Love, Jane The spice drawer offers some eerie similarities to the overstuffed closets in many homes. There are the spices that were used once for that one recipe. There are duplicates bought when we couldn't remember what we already had. There are spices that have completely lost their flavor. We can't bear to throw some away, because they were expensive. Maybe it's time to take stock of the spices hanging out in the kitchen. :)
When I started cooking for myself I didn't really know how to use spices unless I was using a recipe. I wasn't even really sure what flavors some of them brought to the table. Without the knowledge of how to create flavor, I had little ability to create dishes out of what was left in the fridge or pantry at the end of the week. All of this can lead to waste + frustration. I find immense pleasure in experiencing traditional food from various regions around the world. Some of the most delicious flavors I've tasted were generously shared by neighbors originally from Iraq + India. Food is one of our favorite parts of traveling. We savor eating in restaurants with experienced Mexican, Thai, Chinese + Japanese (etc., etc.) cooks. My at-home cooking really cannot compare to these offerings, but spices can offer a hint of the flavors I wish to recreate. A few spicy things to consider:
The spices I stock include:
I try to keep things relatively simple in the kitchen for both my budget + waste concerns. But taste is still the number one priority. Here is my personal, simple spice strategy (including one example of something I make in each category):
Someone just starting out without a whole lot of cooking instruction behind them could try this strategy...but could also just be observant when eating food they like. Take note of menu descriptions/combinations. Try to deconstruct surprising flavors. And then try it at home. Or just start with salt + pepper flakes. Some of our favorite meals need only those:
Obviously, you stock what you like + use. This is just my approach....and my belief that simple can taste so good! Love, Jane A little bit deeper cleaning of the kitchen is on my calendar for the first week of every month. The shelves get dusted, the fridge + microwave get cleaned + all of the surfaces get a little extra attention. As every jar, can + bottle gets pulled out, I take note of what needs to be used up. Sometimes those forgotten bits are treasures...today I found a lonely Christmas chocolate! :) Having this chore scheduled helps me stay on top of using up what I have...even the more obscure ingredients. I try to only buy things that I know I will use up, but occasionally I end up with things that require a bit more intentional thought + action. It can be inspiring to think through ways to use up those bits + pieces. Creativity often leads me away from my regular makes. Today, I made an apple cake substituting a few of my found bits into the recipe. After today's cleaning, I knew just what cup of tea to drink this afternoon...using up the last of that matcha. Tomorrow I'll use up that chai. Drink it up...eat it up...zero-waste. :)
Love, Jane I've put off this portion of enough in the kitchen for a while, because it feels especially sensitive these days. Feeling that we have enough food comes down to trust at some point, and this pandemic has challenged our trust in so many ways. While each of us may have a different idea of how much food it takes for us to feel like we have enough, I think we can agree that food waste is a problem. Somewhere between 30-40% of food produced is wasted. Just take a moment with that one. 30-40% of food is wasted + there are still hungry people in this world...in this country...in my city. Some food waste happens at the farm, because "ugly" or irregular fruits + vegetables don't sell. Some food waste happens at grocery stores + restaurants because of expiration dates + excess. Normalizing imperfect looking foods + making sure excess food gets into the hands of those who need it is an incredibly important part of reducing food waste, but right now I'd like us to focus on reducing our own food waste. Finding our "enough" when it comes to food will help us reduce our food waste. Let's experiment toward figuring out our personal "enough" when it comes to food. Step 1 :: Let's explore our thoughts + feelings + experiences with food. This is a big topic + we could explore weight, history with abundance vs. scarcity, how we view food (comfort, sustenance, pleasure, chore, discomfort, etc.), etc. What comes to mind for you? You might want to ask the others with whom you share food for their thoughts + feelings as well. Our intentions can guide us forward. What are we moving toward? What do we want our (+ our family's) experiences with food to involve, promote, be? Just as an example, I think of whole foods, nourishing my family, gathering, pleasure, health, love, local, seasonal, organic, garden, zero-waste... Step 2 :: Let's think through what an appropriate amount of food might be. I'd imagine you have some feelings about whether you tend toward having too much or too little in your home. Also consider how often you want to shop? How much space do you have for food storage? Do you preserve food? How many do you cook for? How often will you pick up food from a restaurant? We may want to address our feelings of anxiety + fear of scarcity vs. trust that there will be enough at this point. I feel like trust is good for my soul, my sense of well-being + my peace of mind. But I also remember the specific moment in March when I noticed that the checkout lanes in Target were overflowing with people + their full carts. It was those full carts that made me feel like I was competing for a finite amount of stuff. If they were stocking up on toilet paper, I felt like I had no choice to buy a few extra rolls in order to have any at all. I also felt like I should buy some extra cans of soup in case we were all sick at once + couldn't leave the house. Now some time has passed, and we have a little perspective. What did you learn? Does your stockpile have expiration dates? (If you need a go-bag or choose to keep a buffer, be sure to set reminders on your calendar to rotate items in + out before the expiration dates come...so that you can use things up.) We've had enough time now in pandemic times to take note of how much food we need to prepare meals at home day by day + week by week. If we haven't tuned in to this or been intentional about what we would like to be eating, now might be the perfect time. ;) Step 3 :: Let's get real about what we have. Get in the pantry, the cupboards, the fridge, the garage, the basement + take stock. Pull things out of hiding. Wipe down the shelves. What thoughts are coming to the surface? How does this make you feel? Our goal is to:
You may decide to donate non-expired non-perishables that you are ready to let go to a food bank. Make note not to purchase these again...or at least not in the quantity that led to this excess. Donate with intention next time. :) Step 4 :: For the next month, repeat the last three bullet points in Step 3 at your preferred meal planning/grocery shopping intervals. Some might be able to eat what they already have for quite a while...maybe even the whole month. Maybe you can decide what you will spend your savings on...paying down debt? saving toward something? donating money to a food bank? Observe + note your feelings. What do you learn about "enough" in regards to food? Track spending + waste. How would you like to move forward? Step 5 ::
Further thought + exploration:
Find our other experiments with less in the kitchen here: 01, 02, 03, 04, 05. Love, Jane |
on a journey toward zero-waste, simplicity, + compassion :: daring to choose fair one choice at a time
|