Mending Son’s Trousers – a Do Nation pledge

Some of you might remember my earlier posts about repairing Daughter’s water bottle and my old sunglasses.

At the beginning of the pledge,  I promised to mend four items – which,  if you think about the amount of things in the average house,  really isn’t a lot.

As with the water bottle,  I nearly didn’t report this one.  I fix clothes fairly constantly, but then I thought the method might be of use to someone.

So,  two holes in a pair of hand-me-down 100% cotton joggers – one on each knee. For the first,  I sewed up the hole and stitched a patch over the top.  Interestingly,  the patch came from a pair of Daughter’s shoes – there is a loop on the back for the laces. We took them off to make them more suitable for school but put them aside for just this sort of thing.

For the next hole, I didn’t want to use a patch as the tear was tiny.

To start with, I secured the hole…

This is technically a fix in itself and if your child/you is happy with the hole like this,  you should definitely leave it – less work! Unfortunately,  my child wasn’t happy with this so to create a patch, I began weaving over the top with some cotton yarn I had left over from a project.  I chose cotton so that the added fibres could be washed at the same temperature without the risk of uneven shrinkage – something I can’t sew my way out of.

I’m really pleased with the finished trousers – the structural integrity is restored and Son is happy with how they look. I would call that a win.

 

 

Making Yogurt

On Thursday,  I mentioned that I’d managed to get my hands on some glass-bottle milk.

At £1.20 per litre, this rivals the speciality jersey milk that you get in the supermarkets on price, though on taste, it’s FAR better.

That said, it’s not something I indulge in often. Not because I don’t think it’s worth the money – it absolutely is. The cows are happy, the milking process is literally transparent (with a giant window where customers can watch), and the money goes directly to the farmer rather than a huge corporation. That the bottles are refillable from a vending machine on site and that I can also purchase ice-cream there are the icing on the proverbial cake.

I don’t buy it often because I’m not often passing so close to Aberdeen, and because I’m really mean with my petrol. A round-trip to the dairy takes around an hour and when I’m already spending more on taking the kids to school/nursery than I am on feeding us every month, this is a fuel expense I really can’t justify.

So when I do get it, it’s exactly as precious as all milk should be.

Which is why my heart was honestly in my mouth the whole time I went about making yogurt the other day. I figured, if I could use the refillable milk to make natural yogurt from, then I could do away with another single-use plastic from our lives (and potentially have an excuse to go to the dairy more often…)

The thrift shop my mum volunteers at was selling an old-style Easiyo set, which I bought for £3. Normally, you use sachets of powder with this (which I guess is still a reduction in single-use plastic too as the sachets will be smaller than a yogurt pot and less bulky to transport), but I didn’t want to add another grocery to my shopping list.

I’d read yogurt making tutorials online before which basically involve tossing a couple of tablespoons of natural yogurt into 500mls or so of milk, heating to body temperature and then leaving overnight so I thought I would combine the two methods – I added some yogurt and milk to the Easiyo pot, then followed the instructions on the website

Except I did it wrong. I misunderstood where I was supposed to put the pot and for the first 30 seconds it ended up submerged in boiling water.

It worked, regardless, though the end result is rather thin. I did take a video of it slopping off the spoon, but unfortunately, I can’t get it to load so you’ll just have to take my word for it.

The taste is right, the texture – all wrong.

After some internetting, I discovered that keeping the yogurt at a steady temperature for longer is one way to go, so I might try that in future – using my trusty Thermos flasks instead of the Easiyo. This time though, I tried straining it through a coffee filter….

Which is fine, but it does create the waste product ‘whey’.  On this occassion, I’ve used half of the whey as a water substitute in these super cheap tomato scones but this isn’t a sustainable process financially, given that realistically speaking, I’d be throwing this whey out if I were to regularly strain yogurt.

Each 1l bottle of milk costs £1.20 (not counting the fuel to get to the dairy), which means that 100mls costs 12p. I made 600mls of yogurt, so 6×12=72p. But then I strained the yogurt, which meant that I actually got 300mls of yogurt for 72p, and when you can buy natural yogurt at 45p per 500ml*, the whole endeavour becomes something of a moot point.

I checked how much it would be to buy the Easiyo sachets online. A sachet, after all, is less packaging than a bucket-like tub so if I could make yogurt in this way, it would still be a plastic saving. Unfortunately, the sachets cost between £2.50 – £3 and make 1kg of yogurt, which is significantly more expensive than the massive Lidl bucket containing the same amount.

So… what’s the bottom line with yogurt? In short, it’s got to be a rare treat, rather than a staple. Whether I make it myself or buy it in plastic, it needs to be a very rare thing indeed.

Sad times. 😦

If you still eat meat and dairy, do you still consume yogurt? If so, how do you do so sustainably? ❤

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*Prices via MySupermarket – correct at time of publishing.

Stock Alternatives

Throw a

When I first began looking into ways to reduce my waste when shopping, I had more money available to me than I do now. So I didn’t think twice when choosing OXO stock cubes over the own brand ones – even though an OXO is just under 10p, a mid-range Tesco brand stock-cube is 5p and an ASDA brand stock-cube is 4p*.

I chose OXO because the chicken and beef flavours don’t contain any palm oil, and the packaging is 100% plastic free. The vegetable cubes are also plastic free, but they do contain palm oil.

Everything else I looked at either had a metallic paper wrapper (unrecyclable) or came in a tiny plastic pot.

So… problems all round, really, when it comes to stock.

You can’t be a palm-oil free vegetarian, for example. And to be a plastic, palm-oil free meat-eater you need to spend twice as much. I looked into using Boullion powder too, but that also contained palm oil, and comes in a tub you can’t recycle, and my local supermarkets don’t sell it so I would have to order it specially online which creates yet more packaging.

After the OXO cubes ran out, I took to using lovage leafs from the garden, along with extra salt and for most things, these work amazingly well. My mother-in-law always called them ‘Maggi Herb’ after the German stock company which is what gave me the idea, and sure enough, it really does taste very similar. If you pop a few leafs in with your pasta, for example, you can forgo a sauce when making a pasta salad – just add a little bit of oil after you’ve cooked it to stop the pieces congealing. But again, it’s not a perfect solution (not that such a thing exists) because the plant only grows during the spring and summer – dying off during the colder months – and because not everyone has the space to grow it. Our plant has, in the past, reached over 2m tall – hardly ideal for a window ledge.

So I decided to have a go at making my own…

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Before I get to that part though – and I know I’ve rambled on about stock for long enough and I should just get on with telling you what I did – I wanted to acknowledge that not everyone is going to have vegetable peel that they’re happy to use. We peel vegetables – in part – because of the pesticides used in farming, so depending on the rules where you live, your access to organic food (or food you’ve grown yourself) and your level of personal comfort, you might like to set aside your peel to compost, then peel a thin layer of flesh from your chosen veg. You can then use these just-below-the-skin peelings instead. For ease of writing, though, I’m just going to refer to ‘peel’ going forward.

Anyways. To make my stock, I used:

Beetroot peel (but any sweet, root veg will do i.e. carrot, parsnip, sweet potato)
Potato peel
Lovage leafs (if you can’t get lovage, celery leafs are a good alternative)
Finely ground table salt (I buy mine from Lidl – it comes in cardboard, then i decant it into a old plastic bottle to store it)
A microwave or conventional oven
A pestle and mortar/something else to grind the dried peel in

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First of all, you need to dry the peel. There are a few ways of doing this. You can either dry the peel on a baking sheet in your oven – it should be on its lowest setting for a long time, rather than on high for a short period. If you’ve got good weather and a vehicle at your disposal, you can place the peel on a baking sheet on your car’s dashboard in the sun and leave it there all day, removing it in the evening as the air begins to cool. Or you can do what I did and microwave the peel for around 3.5minutes on full power, wiping the microwave down after every 60 seconds to do away with the steam.

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You then need to dry the lovage or celery leafs in the same way.

Once you’ve done this, grind the lot into a powder with the pestle and mortar. Add about a teaspoon of salt per two tablespoons of vegetable powder and mix well. You’re good to go!

Plastic free, gluten free, cheap, vegan and (depending on your peel) a great way to reduce food waste. Winning.

Use about 1tsp in place of a regular stock cube in your recipes.

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*Prices correct at the time of publishing – via MySupermarket and rounded up to the nearest 1p