Copper-Bottomed – natural cleaning with lemon and salt

For Christmas, Hubby gave me a gorgeous old copper pan we found in a second hand shop in Bideford a few weeks ago. Not everyone’s fantasy Christmas gift, I grant you, but very much to my taste, I’ve been looking for something like it for some time, but every one I’ve seen has been exorbitantly expensive.

Not so this one – a real bargain, as it happened! – but of course there’s always a catch, and the pan was in, well, shall we say ‘rustic’ condition? Well used, well worn, and yes, very stained and tarnished, both inside and out. Despite his best efforts with several rounds of ‘Brasso’ to try and make it presentable for its debut under the Christmas tree, it’s fair to say that still looked like a pan which had had rather a hard life!

I took some advice, and after considering the various cleaning options, ordered some ‘Barkeeper’s Friend’, which of course has yet to make its way through the Christmas post. I’d also come across some advice that lemon juice and salt might do a useful job of getting tarnish and stains off copper surfaces.  This morning I noticed a rather wizened half-lemon left over in the fridge, and thought, ‘hey, why not give it a go?’.

All I can say is ‘Wow!’.

Cleaning in progress

It works startlingly well, even on the dark burned stains. I used a quarter of lemon at a time, working gently in circles with a bit of table salt. You can just see the colour changing in front of your eyes. I was genuinely stunned by how quickly and easily this worked – so unexpected was it I didn’t think to take ‘before’ photos! Better still, the segments of lemon come along with their own natural gentle scrubbing pad.

Finished pan - inside

It’s not a perfect finish, by any means, but it’s a really decent clean that I would be more than happy to cook with, something I really couldn’t have said before! I think I’ll probably still try the Barkeeper’s Friend when that arrives, to see if I can get a slightly finer finish – but if I hadn’t ordered it already I don’t think I’d be bothering.

Finished pan - outside

I love the patination on the outside of the pan, so I’ve left that alone. Isn’t it gorgeous? I just can’t wait to cook in it now!

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Very Berry – elderberry vinegar

This foraged hedgerow vinegar is just fabulous. Hubby was unconvinced when I first made it last year, but very quickly the simple vinaigrette I made from it, with just the addition of olive oil and a little spoon of wholegrain mustard, was such a favourite he started calling it ‘my dressing’. Success!

It’s a sweet, fruity, unctuous vinegar, and makes a perfect substitute for even the very best balsamic vinegar, at a fraction of the cost – I’ve yet to find an occasion I can’t make the substitution, and find I prefer the elderberry vinegar pretty much universally, which is quite a result given how attached I’ve been to balsamic vinegar in my cooking and salads for many many years now!

ElderberriesThe elderberries are finished now, sadly, so unless like me you had a cache stashed in the deep freeze from earlier in the year, it’s probably too late to make any wonderful elderberry vinegar this year.  That said, I saw dried elderberries the last time I was in my favourite home-brew supplies shop – I have no idea how using dried berries would work out, but it might well be worth a try, at a push!

I pick my elderberries when I get the chance, strip the berries from their stems, wash them, and then freeze them in ziplock bags (I get about 700g per bag). Then, stashed in the freezer, they’re ready for when I eventually get around to using them.  If you happened to pick too many for your elderberry wine or preserve-making plans, then this is a great way to use up any leftovers!

The original recipe and inspiration, incidentally, come from Mark Williams’ Galloway Wild Foods blog, which I can heartily recommend to you!

To make this year’s batch of elderberry vinegar – which I cannot now imagine living without in my store cupboard – I used:

  • A 2l Kilner jar
  • A large stainless steel saucepan
  • 700g of frozen elderberries. If you’ve just picked these fresh, you’ll need to remove them from the stems. I find using a fork to ‘comb’ through the umbels is the easiest approach, but it can be a messy process!
  • 1.4l of white wine vinegar
  • 1.5kg of golden caster sugar

Elderberry vinegar infusingPut the elderberries in the jar and top up to the brim with white wine vinegar.  Keep the vinegar bottles you’ve just emptied – you’ll want them to store the finished vinegar later! Give the jar a good shake and set aside for 5 – 7 days. You can give it a bit of a shake when you think about it during this time. You’ll notice the vinegar almost immediately start to turn the most amazing dark purple colour.

Strain the vinegarAfter about a week, pour the vinegar into a large saucepan, retaining the elderberries using a reasonably fine sieve. Give the elderberries a good squeeze to get as much juice out of them as you can, and then discard the remains.

Roughly measure out the liquid – it will be a bit more than the volume of vinegar than you started with.  Mine was a little over 1.5l (I’ll admit I didn’t try to measure it accurately!).

I’m happy with a vinegar sweetened with about 1kg of sugar per litre of vinegar, but your tastes may be different to mine – perhaps try this the first year and adjust in the future if it turns out too sweet or too tart for your tastes!

Bring to the boilIn a large pan, mix the vinegar and sugar, and slowly bring up to boiling point, stirring to dissolve the sugar.  Be aware, this stuff *stains*. My wooden spoon is still purple!

Safely bottledOnce at the boil, turn the heat down and simmer for about 10 minutes. Then, while still piping hot, use a funnel to fill your bottles and seal tightly. My quantities gave a final volume of  about two and a half litres, and filled seven 350ml vinegar bottles (luckily I had extras left over from the pickled chillies I’d made earlier in the day!).

Store in a cool dry place. It will keep for at least year, if you manage to save any that long!

And as if all the cooking substitutions you can think of aren’t exciting enough, you can also enjoy it as a fruity sweet warm cordial, diluted with hot water. Elderberries are even said to be good for seeing off the winter season’s cold and ‘flu bugs, not that you need the excuse when something tastes so very very good!

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In A Flap – flip-flop denim fabric strap upcycle

The flip-flops.Summer is here (or so they say!). And whether you call them thongs or flip-flops, the three-point strap sandal is a mainstay of hot weather footwear. While I was getting a few bits and bobs in town the other day, I saw these fun flip-flops on a sale rack. I really want to like flip-flops, but I’m afraid they don’t like me! I can’t walk 100 yards in flip-flops with rubber or plastic toe posts without getting the most awful blisters between my toes. Ouchie!

Chop off the strapsSo those straps were going to have to go. There’s always something faintly satisfying about a spot of wanton destruction, isn’t there? Push the straps through the sole and chop them off with a pair of stout scissors. Congratulations, you’ve taken a pair of perfectly good, new flip flops and rendered them completely useless. Time to get mending!

I was planning to make fabric straps for these flip-flops out of some recycled cotton jersey, but I couldn’t find anything in my old-clothes stash in an appropriate colour. What I did find was a pair of Hubby’s old jeans. On reflection, denim seemed like a rather great idea, and the colour was a good match for the psychedelic print on the soles, too.

Of course denim poses some problems that cotton jersey doesn’t, not least in it’s tendency to fray extensively.  It’s also not famous for its stretchy characteristics, which means sizing will need to be more accurate, but I was pretty sure these were things that could be overcome.

Rough cutFirst up, I rough cut a broad and a narrow strap for a ‘test fit’. The narrow strap is tied in a reef knot around the wide strap and acts as the toe post. Push the straps gently through the holes and support them temporarily with safety pins while you offer up the sizing.  I tried the sandal on at this stage and showed it to Hubby to see what he thought. His verdict, ‘they’re quite, erm, rustic…’ felt a little bit short of an unqualified recommendation!

The principle seemed sound, though this mock-up stage proved one thing, which was that the narrow toe straps were literally going to fray away to nothing, and really quite quickly, too. Some reinforcement was going to be needed to avoid the whole thing coming apart!

Now, my sewing machine is a really very basic beast, more or less does straight stitch, zig-zag, not much else. But it has a rather neglected set of ‘special stitches’, one of which I admit I’ve never used in anger before today – it’s a sort of faintly-decorative compound zig-zag, which looked like it might do dual purpose for fray control while not being entirely unattractive! Well, it was worth a shot. A trial run on a narrow strap confirmed that I could run a length of the stitching, and then pull away the stray threads before trimming quite tight to the stitch line. The result seemed quite stable and robust. Excellent!

Rectangle of denimI chopped a rough rectangle of denim out of the leg of hubby’s discarded jeans. They were very well worn by the time they reached the end of their working life, so the denim is gorgeous and soft.

Cut the wide strapsUsing a ruler and cutting wheel, I sliced two wide straps 3cm wide, and two narrow straps about 1cm in width. If you don’t have a cutting wheel, mark the back and cut carefully, especially for the narrow straps.

I decided to go with a contrasting colour for the stitching to make a decorative detail out of it, and loaded up the machine with some bright yellow cotton.

With stitching completeEach wide strap takes two rows of stitches, as close as possible to the edges. The narrow straps get one row of stitches straight up the middle. If your machine doesn’t do a stitch like this, then a sensible width zig-zag is probably a good compromise.

Pull away your the threadsOnce the stitching is done, tease away at the threads outside the sewing, and gently pull it away until it ‘sticks’ in the stitching. Then, using a really sharp pair of scissors, trim the loose threads to within about 1mm of the edge of the stitching. This is all a little bit time consuming, but worth it in the end!

Now, all your straps are made, and ready to be assembled.

Straps complete before assembly

Fit the straps to the sandalTie the narrow straps in a reef knot around the approximate mid-point of the wide strap, and then feed all the ends through the appropriate holes. My denim isn’t an even colour because of the wear on it, so I used the darker end for the outside hole on both sandals, and the lighter end on the inside.

Straps on sole-sideThis is the experimental trying-on bit of the process. Adjust the straps until they’re all the right length and the fit is comfortable, using safety pins on the underside if necessary. Once you’ve know how long your straps need to be, it’s time to work out how to retain them. I’d considered the ‘tie a knot in it’ approach, and that seemed likely to work ok with the narrow toe strap, but didn’t seem as plausible for the thick straps.

Instead, I had a dig about in my button box and found six small stout little white buttons, just the right size for the recessed gaps in the bottom of the sandals.

For the toe strap, join both halves together with a horizontal row of stitches, before fixing the button between them, then trim the ends with about a cm spare and fold the straps over, securing the ends down again as firmly as you can.

Fixing toe strap (1)  Fixing toe strap (2)  Fixing toe strap (3)

For the broad straps, start by identifying the attachment point you need, secure your thread firmly and then sew the button into the centre of the strap. Trim the strap and then sew the corners down over the button, before securing the strap below the button into a round shank, wrapping a few times with the thread to help you hold the shape.

Fixing wide strap (1)  Fixing wide strap (2)  Fixing wide strap (3)

In essence, that’s it. Make the second sandal the same way, trying to get the strap lengths to match.

Finished straps

If you were just going to wear them indoors, you could probably leave it at that. I had in mind using a blob of hot glue both beneath and finally on top of the strap and button assembly to secure and stabilise the lot, and add some waterproofing and abrasion resistance to stop the first rough floor surface wearing the thread away and letting all the hard work come apart again. But then I remembered that I’ve finally got my hands on some Sugru, so I think I’m going to use a blob of that over the top (and possibly a cuff underneath) as the rubber texture seems likely to be nicely compatible with the rest of the sole. I’ll post final photos once I’ve done this (in the next few days, all being well!).

Finished sandals with home-made denim straps

I can think of some possible variations (and having done this ‘make’, some I wish I’d thought of before I started!). Satin or grosgrain ribbon would make great straps (you’d want a matching pair in 25mm and 6mm widths, I would guess, and a metre of each will be plenty) – and might even be quite ‘dressy’, with the right choice colour and plain dark-coloured sandals.  I suspect – though I haven’t tried this, so if you do, please let me know! – that you could just tie knots in the ends of the ribbons, embed the knots in a little ball of  Sugru, and just sort of ‘squidge’ it into the recesses in the sole, reducing the whole make to a five or ten minute job.  Hot glue would probably work pretty much the same, too (but don’t burn your fingers)! Next time I see a set of dirt cheap flip-flops in a pound shop or market, I’m definitely giving this variation a try!

I’m really thrilled with this, actually. These sandals are *comfortable*, and they look pretty cool too, though I say so myself. I’m definitely planning to take them on holiday, and I shan’t be one bit embarrassed by them by the pool – the finished effect is certainly more ‘handcrafted’ than ‘homemade’. So do give this a try, and please, let me know how you get on?

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Simple Summer Sewing – make a quick, cheap, pretty beach and pool cover-up

I can’t take the credit for the idea here – I’d seen a photo of something similar on Pinterest some time ago, and tracked instructions on the ‘Vie en Rose’ blog (and you should go and take a look at these, the rest of the post will make a lot more sense!) at the time. Then I more or less forgot about it until I started thinking about what to pack for our summer holiday. It seemed the perfect alternative to a sarong, easier to wear and a bit more ‘shaped’.

So I picked up some remaindered floral print cotton jersey on Ebay for about a fiver, and got started with it on my day off a week or two ago.  I’d offered up a sarong to get an idea of how wide a piece of fabric I needed, and came to the conclusion that the ‘ideal’ size was about 10cm wider than the width of fabric I had.  Slightly irritating.

Rather than chop a lengthwise section from my 2.5m length (seemed wasteful!), I decided to take a punt on the 1.6m width and hope the bit of stretch in the jersey and the inherent ‘forgivingness’ of the pattern would let me get away with it.  This decision rather forced my hand in terms of hemming – no spare fabric for this, and worse, I was going to have to use the selvedge, rather than trimming it, too. I know, I know, two cardinal sins of sewing and dressmaking just there. But do bear with me, this is quick and cheerful stuff, but the result is surprisingly good!!

Decide roughly how long you want your wrap, measuring from about armpit length downwards, and make this the width of your piece of jersey fabric.  Make sure all the edges are nice and straight as you cut your piece, as these will be your finished edges. I used a cutting mat and roller for speed and convenience, but you could manage carefully with fabric scissors.

Shape the armsThe only piece of shaping required is around the arm holes. I used a strappy top I own as a reference template. Line it up at the top of the ‘body’ and mark out the arm shape. If you fold the fabric in half, you can cut both sides together, so they’ll be symmetrical.

Cut the arm shapingMark (this is the reverse side!) with a pen or pencil. Then just cut carefully along the mark.

Now it’s just a question of working out how to attach a for each shoulder. I measured the strappy top from where I’d stopped shaping the arm hole, up to the seam at the top of the shoulder, and then back down to the seam at the underarm.

Measure for the strapsThis gave me a length of about 40cm as an estimate for the strap length. The blog tutorial I found made braided straps, and you could certainly do this.  I had my sewing machine conveniently to hand, so it was just as quick to make tubes – I cut two lengths about 2.5cm wide and 40 cm long, sewed along the length with right sides together, trimmed the seam allowance and then turned them carefully the right way out.  This was actually pretty fiddly and time consuming, but I think gives a nice finish.

Straps sewn in placeOnce your straps are ready, safety pin them in place and try on your cover up. This will allow you to adjust the strap length to suit your preferences (I shortened mine by about 5cm in the end).  Now, I can see no reason at all to post photos of myself in my bathing suit on the internet, so you’ll have to refer to the original tutorial for fitting photographs. Once you’ve decided on the right strap length, hand sew the straps in place firmly.

If you’re using a solid coloured fabric, this should give a pretty nice finish, but you can see with my contrasting print it’s all rather scruffy!  But it’s done. Try it on and flounce about in it a bit, pretending to be standing by a beach bar somewhere delightfully tropical.

Buttons!I wasn’t quite happy with the strap sewing, so I gave it some thought. Eventually it was a colleague who suggested buttons, which were an inspired solution.  I had a dig around, eventually found my button box, and excavated these four pretty little off-black beauties.

Strap with buttons in placeSewn in place over the strap joins, they completely conceal my scruffy sewing.  Hurray!

I’ve considered shaping the short edges on a slight angle to cut away the worst of the selvedge, but although I know it’s there, it really isn’t obvious, so I’ll probably leave it for now. If it annoys me later, I’ve always got the option!

Finished beach wrapWell, there it is! I’m really pleased with it, I think it’ll work beautifully as a cover-up over swim wear, for the beach of the pool this summer.  It’s such a quick ‘make’, not sure I agree with the ’20 minute’ assertion, but certainly well under an hour, all told. And all for well under a fiver. Practical summer style on a serious budget!

Fun crochet beach bagIncidentally, I’ve also finished the crochet beach bag I was working on a few weeks ago. I’ll  do a full tutorial at some stage when I re-make it (there were a few details I got wrong with this one that I’d like to do right next time!), but I’m still pretty thrilled with it, it’ll do very nicely by the pool this summer with plenty of space for a paperback, the sunscreen, sunglasses, and of course the cover up!

I’m feeling rather excited about the summer now… Bring it on!

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Chive Flower Vinegar – a liquid taste of summer – make this NOW!

If you have chives in your garden, and live in the northern hemisphere, it’s a good bet you’ve got chive flowers now. Please, if you do nothing else this weekend, don’t let all that beautiful chive blossom go to waste – seize the opportunity to make some chive flower vinegar!

Chive flowers growing in the garden

I made this for the first time last year, just a small batch in a 330ml jam jar, with white wine vinegar and about a dozen chive flowers from the garden. It was *glorious*.

The vinegar is somewhere between a slight blush pink and a brash almost pinky-purple, and has a lovely fresh onion flavour which complements salads and savoury dishes perfectly. I guarded my single bottle of 2012 vintage chive flower vinegar jealously, knowing it would be a year before I’d be able to make any more.

But this story, sadly, has a tragic end.  On Christmas Eve, while I was buzzing around the kitchen trying to do all of those last minute things, I opened an over-full kitchen cupboard and my precious bottle of chive flower vinegar tumbled off the shelf, bounced on the counter, and smashed into a million pieces on the slate floor. The kitchen was filled with the gorgeous fresh smell of chives. I could have cried. Instead, I mopped, not at all comforted by the fact that the floor came up absolutely *beautiful* from its vinegar rinse!

It’s fair to say that I’ve been waiting for chive flower season ever since. And now it’s here. Usually, I’d wait to blog a recipe or process like this until it was complete and I could show it to you all the way through. But you need to make this now – not in a few weeks time when the vinegar will be infused and ready to bottle – so here goes.

So, for your very own, glorious chive flower vinegar, you will need to get together the following –

  • Gather all your lovely, fresh, open chive flowers.  Even if you only have about a dozen, it’s worth making a small batch (I successfully made about a 330ml volume of vinegar in a large jam jar lat year). Pick them with as little stem as you can, and give them a good shake to dislodge any resident insect life.
  • I like to use white wine vinegar, though I know others use cider vinegar, rice wine vinegar, or even white malt vinegar. Champagne vinegar would be a ‘premium’ choice. Choose something light coloured to bring out the  lovely colour of the chive flowers.
  • A jar the right size to take all your chive flowers and vinegar. A kilner-type jar with a rubber gasket is ideal, but a large jam jar will do fine, as long as it has a plastic-lined lid. Wash and dry the jar carefully before use.
  • A colander to wash the flowers, and a salad spinner, if you have one (I don’t).

Wash and dry your chive flowersI’m going to come clean here, and admit that I didn’t grow all of these chive flowers. Hubby was able to scrounge them from a lovely kitchen garden!  After removing as much of the stalk as you can, give them a good wash to remove any bugs and insects – a few ants were all that seemed to come in on these ones – and give them a good shake to remove any water, or put them in a salad spinner for a few turns.

Put the flowers into your jarThen put all your flowers in your jar. Mine is a 2l kilner jar but use whatever you have conveniently to hand – probably not something quite this large! Mine happens to be filled but it doesn’t need to be, 1/4 to 1/3rd full will still give you a lovely infusion, though the colour won’t be so striking.

Top up with vinegarNow top up with your choice of vinegar. To give you an idea, the 2l jar filled with flowers took just over 1.5l of vinegar to fill it all the way to the top.

Keep the vinegar bottles – you can re-fill them with the infused vinegar later. As an extra bonus, the labels came off these bottles pleasingly easily!

Now, close your jar, and put it somewhere cool and dark for a couple of weeks.  I’m planning to infuse it for 3 – 4 weeks, but  keep an eye on it and have the occasional taste, as it may be that you’re happy with it earlier. Once you’re happy, strain the vinegar through a fine sieve or a muslin back into the vinegar bottles, label, and store in a kitchen cupboard or larder until you’re ready to use it.

Infusing in kilner jar

There you go – simplicity itself! It’s thrifty, too – just the price of some basic vinegar, and a little bit of time, give you this gorgeous very special condiment. Make some this weekend, I promise you won’t regret it. In a few weeks you’ll be enjoying this gorgeous, fresh, oniony-summery-savoury note with all your favourite salads and summer dishes.  But keep some back, too, for later in the year. Like elderflower cordial, it brings an amazing bottled aroma and taste of summer to your table in the colder, darker months!

Look at this amazing colour!

P.S. Just a quick update to give you an idea of the colour – this is my vinegar jar after just 48 hours infusing in the cupboard under the stairs. Gorgeous, isn’t it?

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Oh, Crumbs! – homemade breadcrumbs for your Christmas cooking – Blog Advent (12)

I hate wasting my home-baked sourdough.  Of course, I try to make sure it all gets eaten when it’s at its best, but sometimes life interferes with your best laid plans, and you’re going away for the weekend with a third of a loaf still sat on the side, or the last roll in the batch is looking a bit dry to be appetising.  So when it looks like there’s some good bread about to go to waste, I chuck it in a bag in the freezer.

Lovely golden breadcrumbsBreadcrumbs are such a useful store cupboard staple.  At Christmas especially, they go into stuffings, and Christmas puddings, as a crunchy topping for fish pie…  I’m going to need some in a few days when I make my batch of Christmas sausages.  And the shop bought kind contain all sorts of preservatives, stabilisers, and even, believe it or not, yellow food dye for that ‘golden’ crumb!  Yuck!

It’s so easy to make your own.  Slice up your bread into normal-thickness slices (about 1cm / half an inch) before you put it in the freezer.  Once you have enough for a batch, get them out of the freezer and lay them out on a baking sheet.  Put them in a low oven at about 125 – 150 C.  After about an hour, get them out and carefully break them up as much as you can (don’t burn your fingers!), before returning them to the oven until they’re thoroughly dry and crispy.

Bread after dryingThey’ll take on a little colour around the edges, but don’t let them burn!  I’ve seen advice to cut the crusts off and not use end pieces for breadcrumbs, because they’ll tend to take on more colour during the drying process and you don’t want this.  Since that’s most of what I usually have left over, I’ve just ignored this advice, with no ill-effect that I can detect!  Once they’re completely dry, take them out of the oven and wait for them to cool fully.

Breaking up the crumbI’ve made the mistake of trying to put these straight in my food processor – they’re really quite hard and it doesn’t work very well!  You might be able to get away with it if your breadcrumbs are being made from ‘white fluff’ commercial sliced bread, but with real sourdough there’s quite a lot of substance to your bread, and the pieces just seem to bounce around the bowl.  Start by transferring the crusty chunks in batches into a large freezer bag, and crunching them up with a heavy rolling pin (a heavy skillet or saucepan would work well, too!).

In the food processorYou could just keep crushing the crumbs by hand until you get the finish you want, but if you’re lazy, like me, and have access to a food processor, then you can transfer the chunks to that once they’re all well under a cm in size, and then process them until they’re the texture you’re after.  I’ve left some bigger pieces in here for texture (if I want finer crumbs later I can always sift them through a collander before use), but you can keep going until it’s the consistency of sand if you prefer.

Now just transfer your breadcrumbs to an airtight container, where they should happily store at room temperature for at least a couple of weeks – this is assuming you’ve dried them properly – moisture is your enemy!  If you want to keep them longer, put them into to a sealed bag and store in the freezer, where they should be fine for 2 – 3 months.  If in doubt, watch out for any signs of mould or musty smells.  If they do start to go off, Hubby – who was my glamorous assistant this evening – asked me to remind you that they’ll still do fine for ground bait for any fisherman or woman in your family!

It’s the 12th of December today, which means we’re now half way through my Blog Advent challenge!  I’m exhausted, but really enjoying it too!  Thank you all so much for reading along so far – I hope I can come up with another dozen days worth!

Advent - day 12

I’m trying to write a post a day during Advent, so, please come along with me while I try to Blog Advent – the Country Skills Way – and forgive me if I don’t quite manage it!

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We’re On A Roll – recycled gift box – Blog Advent (5)

Just a really quick, simple Christmas gift wrapping tip for you all tonight – I can’t even claim it’s original, since I saw the idea on Pinterest a few months ago, but it stayed with me as something cute, and really rather useful!

Finished wrap

You will require...Here’s a cheap, quick, attractive, and recycled way to wrap small gifts this holiday season, using only things you already have – the cardboard centre of a toilet roll (or kitchen towel roll, or the centre of a roll of wrapping paper), some small scraps of wrapping paper, and some ribbon, raffia, or twine.  Yep, a toilet roll centre.  Nothing but the best here at the Country Skills Blog!

Wrapped and flattenedStart by wrapping the cardboard roll in a piece of wrapping paper – I had some gold tissue paper lying around, so I used that.  Tuck in the ends.  Now flatten the tube.

Fold over endsThis is the cute bit.  Simply fold the ends towards the centre to form a small curved box.  You’ll need to form the fold along a bit of a curve.  It’s worth playing with an unwrapped tube first, just to get a sense of the shape you’re after.  Hell, it’s something to do instead of the sudoku while you’re sitting on the throne!

Completed boxAnd here’s your completed box.  Just tuck whatever special little gift you’re wrapping inside, perhaps folded into an extra piece of tissue paper, and tie it up in a bow with some ribbon, raffia, twine or even knitting yarn!  Gift boxes can be so expensive – this one looks a million dollars, is a great solution to the ‘fiddly little package’ problem, and costs nothing!

Dave's tube!I was going to show you a bigger one made from a section of wrapping paper tube, but Dave thought better of the idea.  He says you all seem like smart people and he’s sure you can work it out for yourselves!

Now I’ve got a little confession to make – last night, while I was writing up the hazel and twine Christmas star decorations, I took my eye off the advent candle and we got a bit ahead of ourselves – all of today’s candle burned and half of tomorrow’s!  Oops!  It looks a bit sad tonight!

Advent - day 5

I’m trying to write a post a day during Advent, so, please come along with me while I try to Blog Advent – the Country Skills Way – and forgive me if I don’t quite manage it!

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Offally Good – liver with bacon and onions, fast fresh frugal food

Offal certainly divides opinions!  One of my favourite ever dishes is liver, bacon and onions – so simple, really just three ingredients –  I’ll order it in a pub whenever it’s on the menu, but sadly it’s often a disappointment.  When it comes to liver, freshness is everything.  It doesn’t reward maturation!  Lamb’s  and calf’s livers are the ones to choose – pig’s liver has a nasty bitter flavour, which some people seem to believe can be mitigated by doing things like soaking the liver in milk before cooking.  Don’t bother!  Get the best, freshest lamb or calf liver you can, it needs very little preparation, and makes a wonderful meal.

Liver, bacon and onion

As much of our meat as we can manage comes from the little farm-shop butcher just up the road from us.  Chris, the butcher and farmer, knows us quite well these days – so when my husband was in there last week, Chris happened to mention he’d just that very day come back from taking a few lambs in to slaughter.  He had the ‘plucks’ (the slaughterhouse term for the heart, lungs and liver).  A lovely fresh lamb’s liver, inevitably, made its way into the shopping bag!

Fresh lamb's liverGood fresh liver is dark burgundy in colour, firm but yielding in texture.  There will probably be some blood in the packaging, wash this off and pat it dry.  Fresh raw liver has almost no smell. It shouldn’t be mushy, crumble, or disintegrate under gentle pressure – if it does, then a process known as ‘autolysis’ has started, and the liver is starting to break down.  Blotchiness and pale areas can also suggest less than ideal freshness, or issues with the health of the liver.  This liver, in thick slices, was beautiful.

Liver slicesThere will be some fibrous tissue in the liver,  you can trim this away as you slice the liver into pieces.  I like my liver in bite sized pieces, cut on the diagonal from the original thick slices.  Try to keep the pieces as even sized as you can, so they will cook evenly.

Prepared trimmed liver piecesDecide what you want to serve with your liver, bacon and onions – mashed potato is traditional, but don’t let that stop you.  Ours was for lunch, so we enjoyed it with a little gravy, and warm buttered toasted muffins.  If you want side dishes, get started with those first – the liver will take less than ten minutes, and you want to serve it as soon as it’s ready.

As well as your lovely fresh lamb’s liver, to serve two you will require –

  • Bacon pieces and sliced onionsOne onion, peeled and sliced thinly from root to tip
  • Four slices – or two thick pieces – of dry cured bacon, cut into chunks
  • Pepper, olive oil, flour or gravy granules (optional)

Slice an onion into thin slices from tip to root, some dry cured bacon into pieces.  Use the very best bacon you can – my home-cured maple bacon is perfect – the last thing you want is that nasty bacon-water from commercially produced bacon leaking out into your pan.

Add liver to pan & fry offFry off your bacon and onion in a large frying pan until starting to caramelise.  Add a very little bit of olive oil if you need to.  Once it’s starting to show a little colour, push it to one side  in the pan.  Now add the liver and fry off until the pieces are just a little bit pink in the middle.  You’re nearly done – just time to make the gravy.  Mix the onion and bacon back among the cooked liver.

Cooked liver piecesNow add a generous splash of boiling water to the pan, and stir it all around to capture all the lovely pan flavours.  If you want your gravy a little thicker, thicken it by your preferred method.  Gastropub recipes often have red wine in the gravy – I’m not sure this is an improvement, simplicity is everything here!  You probably won’t need to add any salt – the bacon has enough – but season with pepper to your taste.

Making gravy

Serve, and enjoy!  This is such great comfort food – it’s food for the soul as well as the body!  And a timely reminder to me that I need to remember to enjoy offal much more often!

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Felt Like This – washing machine felt, and five minute fingerless gloves

I have a confession to make – I can be a bit of a hoarder!  I’m at my worst when it comes to clothes, even when they’re worn out, damaged, or utterly unsuitable, not even good enough for the charity shop, I look at all the lovely fabric and can’t bring myself to throw them out. Instead, they end up pushed to the back of the cupboard, or in bags and piles for ‘doing something with’, one day.

Finished fingerless gloves

Browsing around the web a few months ago, I came across a reference to washing-machine felt, a technique for taking unwanted woollen knitwear and turning it into a wool felt which can then be used in other projects.  All the tutorials I found seemed to hinge on also having access to a tumble dryer (which I don’t), but I had a dig about in the back of the wardrobe, rounded up three dead jumpers (two of which had already suffered and shrunk a little in the wash) and decided to give it a go.  It’s important that the jumpers you’re felting are entirely – or almost entirely – made of natural woollen fibre, as polyester and other synthetics won’t felt properly.  Mine ranged from 80% to 100% wool.

The 'donor' jumpers, before feltingI threw them all in the washing machine with a scoop of normal detergent, and selected a 60 degree cotton wash with all the ‘extras’ selected – extra dirty, extra spin, you know the sort of things.  Kids, this is not a good or friendly thing to do to knitwear (do kids these days even wear woollens??).  The jumpers came out of the machine half the size they went in, and undeniably now made of felt.  Success – and no dryer required!  After a couple of days drying, I was ready to have a play.

The fabric you’ve made will now behave very much like manufactured felt (though it’s a bit thicker than the stuff you buy by the square foot at the craft shop – and rather more robust) or polar fleece. You can cut it without it unravelling, and the edges don’t need finishing.

Cut lengths from sleeves

For a really quick satisfying up-cycle from your first washing machine felt sweater, how about a pair of fingerless felt gloves?

Work out how long you want your gloves, and cut the appropriate length from the sleeves of the felted jumper.

Offer up for thumb position

You’ll probably want the cuffs of the sleeves to be the cuffs of the new gloves.

Snip thumb holesNow decide where you want your thumb holes, turn the sleeves inside out, and snip out that part of the seam from the inside of the sleeve, leaving a slit of the right length to fit your thumb through.  Err on the small size, you can always cut more later.

Completed fingerless gloveThat’s it, if you want it to be!  Not even five minutes work.

But you can embellish these gloves really easily, if you like.  The sky’s the limit, really, for embroidery and embellishment, but I decided simply to add some blanket stitch to the unfinished edges and thumb holes, using some pretty multicoloured contrasting knitting wool I had lying around.  Blanket stitching the cut edges, like I did, has the added bonus that it should stop the seam coming undone as time goes by.

Quickest, simplest fabric recycling project ever, isn’t it?  Anyone can do this, so give it a go!

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Relight My Fire – DIY recycled wax and wood-shaving firelighters

The chimney sweep came this week, and with the equinox just passed, the nights are palpably drawing in.  We use the wood-burning stove in our living room for an awful lot of our heating in the winter – the alternative for us, living off the beaten track (and off the gas main!) is our oil-fired boiler, which is both expensive and not terribly environmentally considerate.  But even if you’re not using your fire daily, there’s nothing better than a real wood fire as the nights get colder and darker!

Firelighter burning well

We have a fire most nights in the winter, and that brings with it a requirement for firelighting.  We cut our own kindling wood from our log supply (well, I say ‘we’ – Hubby does it!) so it’s not as tinder-dry as the bags of kiln-dried kindling sticks you can buy at great expense.  While I’ve succeeded in lighting the fire with newspaper, cardboard and kindling, it’s a frustrating exercise, doesn’t always work first time, and we tend to use a firelighter to get the kindling going nice and quickly and conveniently.  There’s only one downside – the white firelighter blocks you get from the co-op or the garage *stink* of kerosene.  I don’t want them in my living room!  And while I occasionally see the nicer wax & sawdust type for sale locally, I can’t buy them reliably.

But they gave me an idea – with the waste-wax I have available from old candles (believe me, I’m really bad at throwing things away, even stuff like this!), the really grotty old stuff that really can’t be recycled into new candles, from melt pools, stained with soot, with old wick and ash and even match-heads in it, in different colours and scents, could I make my own?

The answer is resoundingly *yes*, but with a caveat…

Equipment and 'ingredients' (1)You want about equal volumes of wax and closely packed wood shavings.  I was hoping to use some wood-shop waste, to make the whole thing completely free and recycled, but the stuff I could get hold of was too fine and dusty and mixed with big chunks of ‘stuff’.  I think the shavings produced when hubby breaks out the wood-turning lathe would be ideal, so I’ll save those in future.

'Ingredients' (2)For this batch I used a cup of wood shavings I stole from the supply we keep for the henhouse, it’s a tiny amount and probably cost a couple of pence at most (and technically I suppose is a recycled by-product, anyway!).  You also want an egg box (I had a few old dozen-sized egg boxes that have been damaged beyond useful re-use), and a double-boiler arrangement for melting your wax, preferably with an inner container you don’t want to use again for ‘clean’ candle-making, and a thermometer for safety.

Take your dirty grotty old wax and put it all into the double boiler, and heat the water up to about 75 degrees celsius.  This should allow you to melt the wax down without getting too close to the flash point of your wax.  I’ve used an old can which previously held malt extract for home-brewing, it’s about the perfect size for melting candle wax.  Really, any dirty old wax goes here, and don’t worry about trying to remove old bits of burnt or unburnt wick, wick sustainers, matchsticks, or anything like that.  Add more wax in stages as the contents of the can melt down, until you have the sort of volume of melted wax you need (it was about 1/3rd of the can, once melted, for me).

This part of the process is where my caveat comes in – it took a bit over an hour to melt down all this wax, during which I couldn’t really leave the wax unattended on the stove (though I did get the chance to have a nice chat on the phone with my little sister).  The time investment in making these as a standalone project probably, for me at least, make the cost / benefit of this project a bit suspect!  There may be ways around this, more of which later!

Melted wax with about half the shavings addedOnce all your grotty old wax has melted down (it will smell quite peculiar if, like mine, it contains fruity, citrussy and maple-syrup scented candle-waxes!), add your shavings in batches, stirring as you go.  You want most of the wax to be absorbed into the shavings, leaving just a little bit of ‘free’ wax to set the mix as it cools.  Pack the mix into the wells of the egg boxes, filling them to the top, and squeeze down the contents with your fingers (wait for it to cool partially before doing this, if you like).

Firelighters settingMy mix made an almost perfect dozen firelighters (I also made two ‘experimental’ lighters with rolled-up cardboard in the well). Allow the firelighters to cool, and then separate them (tear, or cut into the underside of the egg carton to get things going).  Mine look like rather suspect pink raw minced beef products because of the red waxes that went into the mix!  There’s a very subtle smell about them if you stick them right up to your nose, but nothing unpleasant.

So far so good, right?  But it’s all ‘for nowt’ if they don’t actually light fires!  Would they do the job?  Would all the wax melt and dribble out and make a mess of my lovely newly-serviced wood stove?

Setting fire to the lighter & kindlingBuild your kindling ‘jenga pile’, and nestle the fire lighter in the centre.  Then set fire to the cardboard edge of the lighter with a match, and watch it go!  It burned amazingly well, cleanly, with no wax dripping, and got up to a really good temperature, the kindling wood was snapping, fizzing and crackling almost immediately and the fire got off to a roaring start!

I suspect actually about half the total volume of firelighter would have done the job – a whole egg-well seemed a bit generous.  I might under-fill the wells a bit in future and see if it still does the job.

But ‘in future’, if the process is this time consuming?  Well, if the performance of these firelighters weren’t quite so good, I suspect I wouldn’t be making them again.  I think it will be a task that I do ‘in the background’ in a second can when I’m using the double-boiler for clean candle-making anyway (I’ll be doing quite a bit of this in the build up to Christmas!).  If you’re doing any similar candle craft, and have space for a second melting pot (or if you have one of those natty thermostatically controlled wax melting gadgets that you can set-and-forget to a greater extent) then I can thoroughly recommend making these free, recycled little firelighters.

Keep those home-fires burning bright!

Enjoy your fires this winter, folks (and have a look at my useful little tip for cleaning the glass on a wood-burning stove, while you’re at it)!

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