Recipes during scarcity – making what you have go further

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A selection of  what I have bottled over the last 10 days.  When I get stressed I like to be doing something, and recently that has translated to preserving.  From left:  Quinces, mixed peaches, “blackboy” peaches, “golden queen” peaches, gherkin pickles, tomato chutney, homemade tomato pasta sauce, and bottled pears.

It has been a quite while since I have been able to post a blog.  Writers block, combined with the general rush and exhausting frenzy of being a Mum with three kids and a part time job, has really affected my writing output.  Since my last post I (like the rest of New Zealand and the world) find myself facing a new and surreal situation.  Here in NZ we are locked down in our homes, united in our isolation as we face the new reality of Covid-19.  This is an unprecedented situation that none of us have faced before.  It is frightening and unknown.  We are unable to leave our homes except for supplies and medical needs, and the world has shrunk to the size of our houses and backyards.  Schools are closed, normal life has ground to a complete halt.  Each day I read the news with increasing apprehension and yet it is hard to look away. I keep reading with disbelief.   We are staying home to save lives, by staying home we all become heroes.  Faced with no libraries, no playgrounds, no socialising, and no cafes, what are we all going to do?

So far our time here has been spent chopping wood, and preparing our winter vegetable garden.  We are well into autumn in NZ, but we still have warm days so things should be able to get a good start before the weather turns properly miserable.

I thought I would share a few ideas to help you find some activities to keep busy and potentially stretch out your supplies.  Particularly regarding making what you have go further.   To that end I am re-sharing my bread and stretched butter ideas from previous blogs.  Simple but effective, I hope you find them as useful as we do.  I am also sharing some ideas for preserving what you might have in your garden or might be able to obtain from a neighbour.

Bottle your own fruit: 

Many people have fruit trees in their gardens (sometimes they are completely forgotten), and many of them will still be covered in fruit.  Our peach tree has just yielded its last fruit and our pear is covered in fruit that is yet to fully ripen.  Usually during the week you (like me) might find yourself too busy to do anything other than gather a few things for the fruit bowl.  But now…. facing four weeks at home, perhaps there is a fruit tree laden with fruit that might otherwise go to waste.  Suddenly there are a lot of people are thinking more about self sufficiency.  One way to be more self sufficient is to bottle and preserve your own fruit.  Or you might find you have a last crop of tomatoes, why not try making chutney or relish?  It is super easy and it looks great, and the chances are you can do it all at home without leaving the house. There are lots of recipes online to give you ideas.    Have a go see what you can make, bake and preserve using what you have.  Perhaps one of your neighbours might have a fruit tree and would be happy to pick a bag for you and leave it at your letterbox.  Sort through your recycling to find your old jam jars and pasta sauce jars if you don’t have preserving jars.

To bottle fruit you need:  jars with “popping” lids that seal (or screwbands and new seals if you have them), fruit, sugar, and water.

I use the basic method for hot pack bottling from the Edmonds Cookery Book.   The Edmonds Cookbook has the proportions of sugar to water for different fruits, and all the tips and tricks you need.   It sounds complicated to a lot of people, but it is really not so hard once you know what you are doing.   If you are uncertain try finding recipes or watching some video’s online.

Freeze what you can’t use now:

Another idea is to freeze any garden produce so you can retain the last of the gardens summer bounty to use later.  Beans and celery freeze well, so do diced carrots.  Even tomatoes can be frozen to cook with later (though not to eat in salads as freezing makes them mushy).  Beans, celery, and rhubarb should be blanched before freezing.  I do that by chopping  them and dropping them into a pot of fast boiling water for one minute before draining and plunging them into cold water.  Chop up pumpkin into 2cm chunks and freeze for later use in soups or for roasting.  If you have blackberries, raspberries or strawberries, you can freeze those to use throughout the year in baking, smoothies, desserts or to make into jam on cold rainy days.

Make your own tomato pasta sauce:

To make your own tomato pasta sauce you will need – tomatoes, onion, basil (dried or fresh), oil, garlic, black pepper, salt, and some jars with lids that seal.

This homemade pasta sauce is simple and easy to make and it tastes absolutely wonderful.  If you have jars and tomatoes you have pretty much everything you need.  Other veges can be added or omitted depending on what you have to hand.  I got my initial recipe from a book called Coromandel flavour – a year of cooking at the bach.  I have found this recipe to be so flexible and easy to adapt that I can add all kinds of things.

You will need: Roughly 1kg of tomatoes (preferably not cherry tomatoes, you really want something a bit bigger if you can get your hands on them).  A couple of tablespoons of oil (olive oil if you have it).   A good sized clove of garlic.  One medium onion.  About 10-12 fresh basil leaves if you have them, otherwise a teaspoon or two of dried basil.  Salt and pepper to taste.

Simply cut your tomatoes in half and remove the core at the stalk end.  In a large pot or frying pan heat a couple of tablespoons of olive oil (or cooking oil if you don’t have olive oil).  If you have onion and/or garlic chop and add it, if not never mind because when you come to open the jar you can always add the onion when you are preparing the actual meal instead of when you are bottling the pasta sauce.  When the onion is translucent, add the tomatoes and half the basil (roughly chopped or dried depending on what you have) to the pot/pan.  Cook uncovered on a low heat, stirring regularly to prevent sticking.  The tomatoes will give out their juices and the skins can be picked out as they roll up and separate from the flesh as they cook. The skins are pretty easy to spot because they are a darker red.  When the sauce has reduced to a thick jam-like consistency add in the last of the basil, and either serve with pasta or bottle the sauce to use at a later date.  I sometimes add chopped capsicum and celery to my sauce to add variety and use up other things in the garden or fridge.  If you don’t have jars with lids, your could freeze it in suitable quantities in plastic containers to be thawed at at later date.

Make your own bread:

Facing 4 weeks in lockdown there is no better time to try your hand at making your own bread.  I shared my bread recipe in a blog post a while back.  Nothing is more wholesome than the smell of fresh hot bread and your family will demolish it before you can blink.  It is truly filling and well worth the effort.  If you have yeast then have a go and you won’t look back.  I know that not everyone has yeast at the moment since people have cleared it from the supermarket shelves during lockdown panic buying, but never fear, there are other ways to make bread.

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Homemade soda bread, so called because it uses baking soda instead of yeast.  I used Jamie Oliver’s recipe to make this loaf.   Spread with “stretched” butter, it tasted amazing.

He is a link to Jamie Oliver and his little boy Buddy making soda bread during the lockdown in the UK.  Soda  bread uses baking soda instead of yeast.  I tried it with the very last of our wholemeal flour and it worked beautifully.  I did a google search and turned up a recipe for soda bread using only white flour, so don’t worry if you haven’t got wholemeal flour.  Get the kids to help kneading and measuring.

Stretched butter: 

Butter is something we are struggling a bit to get hold of during lockdown.  In our family butter is something we go through incredibly fast, so now that it is harder to get, I have begun “stretching” my butter again.  This way we can extend the time between trips to restock.   The way we do this is to “stretch the butter” using an old WW2 rationing trick that I wrote about in an earlier blog. This brilliant trick means you can make your butter last twice as long, and it is soft and spreadable.  All you need is butter, oil, and water.  What could be better?  Follow the link to my earlier post with the recipe and instructions.

If you are homeschooling your kids during lockdown, getting them involved with measuring ingredients is one way to cover off maths work.  Measurement is measurement after all, and it is a lot easier to do maths if you can eat it, than with a pen and paper when there are lots of things to distract you (like the lego box).  Following recipes help kids with reading and sequencing as well as measurement.  Learning in the kitchen is very popular with my kids.

Being alone with my own thoughts doesn’t scare me at all…. in fact, as a mother, I treasure the moments when I get to spend even a few minutes just thinking without interruptions (not that I don’t love the interrupters with all my being).  Never-the-less as I have absorbed the new locked-down world I find myself in, I have found a little ray of hope shining though.  This is what humanity can do.  We can actually unite.  We can all band together to do the same thing at the same time.  Perhaps there is hope for a global response to the climate and environmental emergency’s that are engulfing our planet.

We have to survive the pandemic first, but this is a demonstration of the best that humanity can offer.  Our ability to love and care for someone or something other than ourselves.

Easy homemade bread – packaging free straight from the oven.

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The irresistible finished product.  Hot fresh bread, ‘stretched’ butter and a homemade beeswax wrap, no plastic in sight.

If you are trying to reduce your plastic consumption, then you will have noticed that bread these days is virtually always packaged in plastic with a plastic bread bag tag.  Not only that but it is nothing like homemade bread.   Whenever I can I like to make my own bread.  I don’t own a bread maker, I make it by hand, the old fashioned way, or I use the food processor to start the dough and then finish it by hand.  My Mum used to make bread the old fashioned way through much of my childhood and I vividly recall the smell of fresh bread wafting through the house.  There is something about the smell of freshly baked bread that is irresistible and wholesome. It’s a skill we seem to have lost and I think it is time more of us rediscovered it.

Every time you rush down to the shop to get some bread you use petrol (which we all know is unsustainable) and then you have to dispose of the plastic bags and tags.  The supermarket bread we are familiar with is a relatively new product (the machinery necessary to make it was introduced in 1961). This new bread-making process uses less flour, and is made possible by the addition of various additives that are not used in home baking.  Some people suggest that the process is partially responsible for the increase of gluten and wheat intolerance.  There are less vitamins and minerals in supermarket bread and in general it is widely known that cheap $1 loaves are actually incredibly poor nutritionally.  In today’s day and age, people have less and less time to do things despite technology constantly coming up with labour saving devices.  In reality with a bit of forward planning, and by that I mean don’t start making bread half an hour before you have to take the kids to their swimming lesson, you can actually make your own bread.

I don’t really understand why more people don’t make their own bread.  You don’t need a bread maker to make it easy, because it is simple to make without one.  Many people have said to me that they wish they had time to make bread themselves, as if it is a time consuming, complicated and arduous activity.  My response is always “give it a go, your will be surprised how easy it is”.

So here are my tips and recipe for simple homemade bread.  I plan for it to take roughly an hour and a half from start to finish.

You will need:

  • A loaf tin (if you are making a loaf of bread) or a baking tray if you are going to make bread rolls.  Actually if you don’t have a loaf tin you can just shape it into a loaf shape and bake it on a tray.
  • Baking paper if you are making rolls so they don’t stick to the tray.  Alternatively you can grease the tray with butter and then lightly dust it with flour.
  • Something to mix up the liquid in.  I use a 500ml pyrex jug because it has measurements on the side, but you can use a bowl.
  • A food processor with a dough blade or dough hook, or a large sized mixing bowl.
  • A clear space on your bench for kneading the bread dough.

Ingredients:

  • 3 and 3/4 cups of flour. I usually use mostly white flour but often substitute a cup of plain flour for a cup of wholemeal.
  • half a table spoon of sugar (white or raw)
  • half a tablespoon of salt
  • one rounded tablespoon of Surebake yeast
  • a good sized knob of butter or a tablespoon of oil (olive or sesame oil works well)
  • 100 mls boiling water
  • 200 mls cold water

Preheat your oven to 50°C

Mix together the 200mls of cold water and 100mls boiling water to make warm (blood temperature) water.  Add the 1 tablespoon of surebake yeast, stir together.  Put the knob of butter or table spoon of oil in the water and set aside.

Method One – for using a food processor:

Put the flour, salt, and sugar into the food processor  (fitted with dough blade or dough hook) and pulse briefly to mix a little.

Turn on the food processor and add the yeast mixture giving it a quick stir with a fork first to make sure the yeast is mixed properly and not stuck to the bottom.  After a short time the mixture should form a dough ball.  If the mixture seems dry and after a while is still not really forming a dough ball, add a teaspoon or two of warm water and shift the mixture around a bit with a fork before replacing the lid and turning on again.

Method two – mixing by hand:

Put the flour, salt, and sugar in a mixing bowl, mix briefly with a wooden spoon.  Make a well in the center of the flour.

Pour the yeast mixture (making sure to give it a stir first) into the well in the flour and mix with a wooden spoon or fork until it gets sticky and the dough starts to form.  When it gets hard to mix with the wooden spoon, turn out onto a floured surface (bench, table top) and form the dough up by hand until it is a firm ball.

Kneading:

Once you have got your dough ball your are ready to knead the bread.  I don’t know what the technique for kneading is supposed to be but I push it around, fold it back onto itself, stretch it out a bit and fold it back down using the heals of my hands.  You need to put some weight behind it, really use your upper body.  I am sure there are youtube videos that will be able to demonstrate techniques if you are uncertain. My recipe books say that you should knead for 7 minutes, but I never knead for that long.  I usually knead vigorously for roughly 4-5 minutes until the dough is silky and springs back when pressed lightly.  Kneading like this is strangely calming and I actually enjoy it.

Once you have finished kneading, the dough needs a short rest period.  Oil a bowl and put the dough in it making sure that the oil covers the surface of the dough to avoid it drying out too much during the rest period.  Then put the bowl in the preheated oven (50°C) and leave it for 15 minutes.

After 15 minutes remove the dough from the oven, and turn out onto the bench (it doesn’t need to be floured this time) shape it roughly into a roll that will fit your loaf tin.  Put it into the tin and push down into the corners.  Return the loaf tin and bread dough to the oven (still at 50°C) and leave it for 20-25 minutes or until the dough is starting to rise up above the level of the tin.  At that point raise the temperature of the oven to 180°C and put the timer on for 25 minutes.  After twenty minutes check if it is looking cooked.  It should be a warm deep golden brown when it is done.  When it is cooked it will pull away from the corners and edges of the tin a little bit and it should sound hollow if tapped on the top.

If it isn’t cooked properly put it in for another few minutes.  When it is cooked turn out onto a wire rack.  If the bottom looks a little pale and underdone, put it back in the tin and pop it back in the oven for a few more minutes.

Once you are satisfied it is cooked, leave it to cool on the wire rack and when it is cooled a little get a sharp knife and cut a slice!  Perfect with butter melting over it. Or you could try the ‘stretched butter’ recipe.

If you want to make bread rolls, then following the rest period you will need to divide the dough up into 16 equal sized pieces and shape them into rolls.  Place them on your prepared oven tray so they are spaced out evenly and put into the warm oven to rise at 50°C until doubled in size, I usually wait around 20 mins.  Then raise the oven temperature to 180°C and cook for 20-25 minutes or until golden brown.

Turn out onto a wire rack to cool.

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Homemade oven fresh bread, and a jar of ‘stretched butter’ covered with one of my homemade beeswax wraps.

So there you have it, easy homemade bread with no plastic bags!

This recipe is very forgiving, and it works brilliantly with variations.  Here are some ideas; add a couple of tablespoons of kibbled grains, sesame seeds, pumpkin seeds, or sunflower seeds.  Try replacing the butter with a tablespoon of sesame oil and adding sesame seeds.  You can add rolled oats (1/4 cup), and you can substitute a cup of wholemeal flour if you prefer.  Try adding a couple of teaspoons of mixed herbs for a more savory bread.  You can brush the top of the bread with milk and sprinkle cheese, sesame seeds or some rock salt on top.

If you want to make your own pizza bases use the plain white flour and add a teaspoon or two of mixed herbs.  Knead as usual, but omit the rest of the steps.  Instead divide into 3 or 4 equal sized pieces. Roll out on a floured surface until it is 3mm thick and then put onto a floured baking tray, add your toppings and cook each pizza at 250°C or 8 mins or until perfectly cooked.

It’s so easy and rewarding to make your own bread.  I really recommend it.  Best of luck with your bread baking.

DIY alteratives to non-biodegradable wet wipes.

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Homemade wet wipes, all ready to go.  Inexpensive, simple, and easy to make at home.  

 

Wet wipes are widely considered to be essential for any new parent to carry everywhere but most are non-biodegradable, contain plastic fibers, come in plastic packaging, and  can contain various things that can upset a sensitive skin.  Marketed as quick, easy and convenient, wet wipes are a multi million dollar industry that is anything but convenient for our environment.   Did you know that you can make your own?  Quick and super easy to do, here is all you need to know have a go at making your own.  They are inexpensive and you can be certain of what you are putting in.  This latter point is essential if you or your children are like me and suffer from contact allergies and atopic eczema.

Most wet wipes are unable to be flushed down a toilet, and must be disposed of in the rubbish.  I’ve seen them blowing around at the dump, and I have seen them spilling out of rubbish bins in public toilets.  Many people flush them anyway, and then they contribute to the formation of “fatbergs” which block drains and cause headaches for local authorities. While technically “disposable”, in reality discarded wet wipes don’t just magically disappear when they are disposed of.  They persist in sewers, drains and rubbish dumps for far far longer than any of us really want to think about.  Wet wipes are an increasingly serious environmental concern, both here in New Zealand and around the world.  Watercare in Auckland is now spending $1 million a year on removing fatbergs and blockages from the network.  In an article in 2015, The Guardian labelled them the biggest villain of the year.  They are ending up in rivers and waterways and they are making their way into the ocean where they contribute to the growing plastic catastrophe affecting ocean wildlife.  A walk on a beach is increasingly a first hand opportunity to see the effects of our plastic addiction.  For most people, wet wipes are an invisible contributor because once disposed of they are out of sight, out of mind.

A few years ago, as a Mum with two small children, I made my own baby wipes.  At the time finances were tight.  With my daughter I used organic wet wipes for traveling (when I could occasionally afford to get them) or baby sized re-usable cotton washcloths around the home.  When I had my son 2.5 years later, I was given a recipe to make your own wet wipes.  Initially dubious, I gave it a go and was instantly converted.  I used them everywhere and took them everywhere by packing a smaller quantity into a smaller container for the nappy bag.  I never had any problem with them, and it must have saved me a LOT of money over the years I used them. A huge bonus for me was that I could choose what I added to them.  Some brands of wet wipes cause me huge problems with my skin condition.  Making my own completely eliminated this problem.

A few generations ago, wet wipes didn’t exist.  My Grandma didn’t use them for her children or struggle to keep them clean without them.  She managed fine, just like everyone bringing up kids in the 1930’s and 1940’s.  I find a lot of inspiration from thinking about how my grandparents managed without plastic.   So many plastic things are sold to us as essential and necessary, but if they weren’t necessary and indispensable  70 years ago, are they really needed today?

Wet wipes come in plastic packaging which is currently not really possible to recycle, they are made from non-biodegradable materials, they are bad for our environment.  The good news is that despite what the wet wipe companies would like us to think, we can do without them.  You can actually make your own.

Here’s how to make DIY wet wipes.

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First, you will need to get a roll of paper towels.  They will need to be the super heavy duty variety, or they won’t work as well.

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Second, using your chopping board and a sharp knife, cut your roll of paper towels in half.  It doesn’t have to be exact, just use your eye-o-meter.

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Third, in a jug mix 350mls of warm water, a couple of squirts of your body wash or baby wash, and a few drops of oil (I use sweet almond oil).  If you want to you can also add a  few drops of New Zealand Manuka oil.  Manuka oil would be a great option given it’s clinically proven antimicrobial and antiviral properties – a good idea for anything to do with personal hygiene

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Forth, you will need a container with a leak proof lid that is big enough to fit your half roll of paper towels.  Put your half roll into the container.  Yes I have used a plastic container, but I already had it in my cupboard and it is reusable over a long period of time.

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Fifth, pour the water into the middle of the paper towel roll.  Put the lid on and leave for a couple of minutes.  Then tip it upside down and leave for another couple of minutes.

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Sixth, open the container and remove the paper towel roll, find the end and away you go.  Home made wet wipes ready to use.

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If you find that the paper towels are a little bit dry (it depends on what brand you use how much they absorb) just add small amounts of warm water until they are the desired dampness.

Cheap, easy, and effective, and fully biodegradable, they are perfect to replace the expensive shop bought ones.  They work for tiny bottoms, and they are perfect for camping, where handwashing and face washing are a little walk from the campsite.  The only caveat is that in warmer weather they can develop mold if not used fairly quickly.  Please note that in spite of being fully biodegradable they are a thicker grade of paper and still shouldn’t be flushed down the toilet because they can cause problems.  Depending on what they are used for you can just compost them – for example if you are just wiping sticky fingers and messy mouths.

Another tip to replace shop bought wet wipes is to simply get a decent supply of small washcloths or facecloths and use those instead.  This latter idea is particularly effective at home.  I have a large box of baby sized soft cotton washcloths left over from when the kids were babies.  I boil them with a small amount of ecostore soaker every now and again to freshen them up.  I don’t know why people have forgotten about good old fashioned fabric cloths.  They are such a wonderful solution to every kind of sticky kiddie mess and they are fully reusable.  Simply run under the tap, squeeze out and clean up the messy hands, then drop in the washing machine.

Reusable washcloths and homemade wet wipes are another simple way to make a difference.  One more step towards leaving a feather light impact on the environment for future generations.  Why not give it a go and see how easy it is for yourself?

Plastic free razzle dazzle – DIY eco-glitter

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DIY eco-glitter that you can make at home.  It’s biodegradable, compostable, and easy.  Clockwise from top: dyed cous cous, dyed eggshells prior to crushing, eggshell glitter, beautiful coloured rice.  Center: dyed penne pasta.

Over the time I have been writing this blog, one of the themes that has emerged is a strong desire to reduce the amount of plastic packaging that we use. I want to become more sustainable, taking care of the world I live in leaving a ‘feather light” footprint on the Earth.  That whole concept – to leave a feather light footprint – is so much harder to achieve than it looks in popular glossy magazine articles.  Hard, but I firmly believe that it is achievable – one step at a time.  Today’s step towards a more sustainable future involves mircoplastic.  In particular, craft glitter (but body glitter and make up glitters are equally problematic).

Microplastic contamination of the oceans is one of the world’s most pressing environmental concerns.  Microplastics are defined as small particles of plastic that are 100nm to 5mm in size .    These microplastic particles are small enough to be ingested by many organisms and as a result there are concerns about bioaccumulation in our food chain.  There are two ways microplastics are formed.  Firstly, they can be formed from the breakdown of larger plastic debris in the environment. Secondly, they can be pre-made, such as the microbeads that were in common consumer products such as toothpaste and facial scrubs before they were banned in 2018 in New Zealand.

The term microplastic is commonly associated with the microbeads in cosmetics and toiletries. Of course there is more than one type of microplastic causing problems.  Fibres from synthetic fabrics can get into the water from our washing machines, other types of plastic break down into micro-plastics once they are discarded.  We saw this first hand when our family visited Mana Island earlier this year.  We participated in a beach clean-up where we were astonished at the amount of plastic that you could pick up in one hour, but we were also dismayed to find fragile pieces of plastic that broke into ever smaller fragments at the lightest touch.  This is a problem we are going to have to grapple with here in New Zealand too, because microplastics are being found around our coasts.

This is not just an environmental problem but also a health problem for us because these microplastics make their way into soils and waterways and from there into the ocean and ultimately into the food chain.  Microplastic has now been found in humans for the first time.   I don’t know about you but this causes me a lot of concern.

Did you know that glitter is actually plastic?  Yep that’s right, that wonderful craft item we all take for granted.  A must-have item in any home with kids and found everywhere at Christmas.  Once you know that glitter is plastic it is alarming when you consider how it is used at kindergartens, playcentres, day care, or schools.   Kids (and adults) throw this stuff around at every opportunity.  It gets into hair (and eyes), stuck to skin, all over tables, chairs, and floors where it leaves a sparkly evidence of the activity you have just been doing.  After the glitter is finished with, the tables get wiped down with a wet cloth that is rinsed in the sink and the glitter on the floor gets walked inside and outside (and everywhere in between) until it is vacuumed or mopped up.

It’s a similar story at home.  My kids love art and craft.  All three of them have been art and craft crazy since they were tiny.  We’ve had our share of glitter and I have dealt with a fair number of unexpected glitter bombs!  The most memorable glitter bomb occurred when I came back after a quick trip to the toilet to find my toddler had managed to spread glitter all over himself, the chair, the table, the floor, the window sill, and the kitchen bench behind him where it was adorning the loaf of freshly baked bread that was cooling on the bench.  There were glittery footprints all around the kitchen and lounge. When he moved he appeared to be enveloped in a sparkling cloud, and he looked like a tiny Elton John.  It was interesting trying to clean up after that.

A couple of years ago, I realised that glitter is, in fact, almost always plastic and therefore non-biodegradable.  We haven’t bought any new glitter since.  Having discovered the truth about glitter I was then confronted with what to use as an alternative.  I had to come up with something to provide the razzle, dazzle, glitz and glam to the endless array of craft productions in our house.  To begin with, I steered my kids into environmentally friendly (and cheaper) alternatives.  We picked up acorn shells, autumn leaves, feathers, and even sand.  We used flower petals too.  We had a lot of fun, but it isn’t quite the same as glitter.

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Gorgeous eggshell eco-glitter before and after crushing.  Want finer glitter?  Just smack it harder!

What did people use before glitter?  I pondered this question for a while and then asked my mum who trained to be a kindy teacher in the 1950’s, “what on earth did you do before there was glitter?”   Back then glitter was really expensive and was usually made from powdered glass. She suggested using dyed crushed up eggshells.  Brilliant!  I tried it, the kids loved it, and they could also be involved in the manufacturing process from beginning to end.  We saved eggshells for weeks, and then we washed and dried them.  I boiled water, added food colouring and a teaspoon of white vinegar (to set the colour) and added eggshells.  I left them to sit in the hot dye till they looked nice and bright.  Then we took them out and left them to dry in the sun on a paper towel.  Magic! Bright and vibrant, the kids were instantly attracted to them.  Once they had dried, the kids had a fabulous time crushing them up in their fingers on a tray.  The end result was as fine or as coarse as you want to make it.  The kids used it instead of glitter without any complaints.  To my eyes it actually made for brighter pictures because glitter can appear dark if the light isn’t catching it but the coloured eggshells look bright from every angle.

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Penne for your thoughts…… is this bright enough for you?

Another technique is to dye rice, different shaped pasta, or couscous using a small amount of hand sanitiser and food colouring.  This process is interesting because there are so many pasta shapes out there.  You can even get alphabet pasta and dye that.

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Glitterbugs beware, coloured cou cous is very hard to resist.

I wanted to see how successful dying pasta and rice would actually be, and so I set about dying small amounts of rice and pasta using hand sanitizer and food colouring.  The results were lovely and bright.  I left the coloured rice and pasta on plates to dry overnight.  Next morning I showed my efforts to my 5 and a half year old son and 8 year old daughter as they ate breakfast.  I asked what they thought of it and they were very impressed.  So much so that I later caught my little boy setting up for a full-on craft extravaganza at the table with paper, glue, and glitter alternatives all set out ready for action.  He was super keen to get started, before I had even had a chance to photograph the glitter alternatives for this blog post!  I think that is an indication of how bright and enticing the finished product is.  All three of my kids are really keen on these alternatives to craft glitter.  It has all been a huge success.  The whole process is great, from preparing them to using them, and it is a learning experience as well.

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Fabulous vividly coloured rice is so tempting to creative little artists. So simple to make and fully biodegradable in your household compost heap.

Here in New Zealand we have a word – Kaitiaki.  It means guardians.  That is how we should all see ourselves, as guardians of our land and the creatures we share it with. Today I showed my kids that we don’t need plastic glitter.  It is just one step, but it is a step in the right direction.  Why not give it a try.  Kick the glitter habit and try plastic free craft fun.

Get SUST with beeswax wraps! Ditch cling film and change the world!

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Cling film annihilation kit ready for action.

Cling film has been a staple feature of just about every kitchen for years.  It’s so quick, so convenient, so useful, so effective.  What would we do without it?  A hundred years ago in my great grandma’s kitchen they had never heard of it and it would be years before it arrived to make life in the kitchen easier.   My great grandma managed just fine without it so why can’t I?  Challenged by this fact I finally abandoned cling film (Glad Wrap) in my kitchen about a year ago.  There are so many alternatives, that replacing it was surprisingly easy.  Most recently I tried and liked some beeswax wraps, so I decided to try making my own.  So here is one way to replace cling film and all you need to know to make your own beeswax wraps.

I researched the history of cling film and was startled to discover it was invented back in the 1930’s. But I don’t think it arrived in household kitchens till the 1950’s.   Sadly our concern about it is a much more recent thing.  As a result the environment and the animals we share this planet with are drowning in an accumulation of forgotten plastic, including cling film.

Cling film is one of those things you use, throw away and never think about again.  What happens when it’s finished with?  It is often seen blowing around school playgrounds.  I’ve fished it out of the Hutt River and I picked up shreds of it on a beach in the Coromandel this year.  Last time I visited the rubbish dump I saw it caught in the bushes lining the road to the dump.  I’ve read about how it has been found in the stomach contents of dead albatross chicks and how sea turtles think it is jelly fish.   Adult sea birds often mistake floating plastic for fish and they feed it to their chicks not realising that it isn’t fish.  A tummy full of fish helps a chick to grow, but a tummy full of plastic is a death warrant.  We are hearing much more these days about the problems associated with single use plastic and how devastating it is for our oceans.  I read with increasing alarm and shame that we are heading for a future where there will be will be more plastic in the ocean than fish.

There are many ways to replace single use plastics in your kitchen. I’ll be looking at this more in my next blog post.

Make your own beeswax wraps!                      

Beeswax wraps.  These have become increasingly popular in the last few years, but according to good old google, people have been waxing fabric since ancient times.  The benefit of beeswax wraps are that they are made from simple “good” ingredients.  These nifty wraps mimic most of the properties of cling film and are compostable.  Even better, an old beeswax wrap can be cut into strips and made into fire starters (you can even buy wrap off-cuts for this purpose).

Because I was trying to find alternatives to single use plastic, I was very curious to give them a whirl.  Last October I decided to get a couple of small Munch beeswax wraps and see what I thought of them.  I was pleasantly surprised.  They smell wonderful, and they really do seem to work well.  Unfortunately they are expensive (at least initially) and I wasn’t able to afford any larger ones.  I had some difficulty getting them to stay properly on the cut end of a cucumber, but a rubber band sorted that out.  They stay on most bowls alright.  Sometimes they need to be pressed on again with warm hands after a day or so.  I’ve had no problems washing them, and they make a packed lunch a visual treat!

I really wanted to get a couple of larger ones since we often need to cover larger containers but the expense put me off.  Then I discovered Pure Nature.

This amazing company sells everything you need (except the fabric) to make your own.  This is where I purchased the beeswax, pine rosin, and jojoba oil to make mine.  It’s pretty good value since I will get another 4 batches of wraps out of the bag of pine rosin, and another two batches of wraps out of the bottle of jojoba oil. The 100gms of beeswax was used up on one batch of wraps.  Making my own was a cheaper option for me than buying ready-made wraps.  I ended up with 5 large (30x30cm), 2 medium (20x20cm), and 2 small (15x15cm) sized wraps.  I love being creative so making my own was great fun, and really simple.

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Cutting the fabric to size.

Here’s how to make your own.

You’ll need to get some cotton fabric or dig into your fabric stash if you have one.  Natural fabrics (cotton or hemp) are best (but not wool).  I pre-washed my fabric and then cut to size with pinking shears.

You’ll need an old pot and an old bowl (to use as a double boiler), tin foil, a paint brush (a thicker one so you can brush the mixture on quickly), and a set of scales.

Ingredients: 20g pine rosin, 3 tablespoons jojoba oil, and 100g beeswax.  Jojoba oil is used for its anti-microbial properties.  Pine rosin is used to achieve a slightly tacky texture and helps the wrap to more closely mimic the properties of cling film.

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Wrap making in action.  Brushing the mixture on with a brush.
  1. Cut fabric to size.
  2. Preheat the oven to 160 degrees Celsius.
  3. Use a mortar and pestle to crush the pine rosin.
  4. Put beeswax, crushed rosin and jojoba oil in the bowl.
  5. Melt together over double boiler. Stir to mix.
  6. Put a sheet of tin foil on a baking tray and lay a fabric square on it.
  7. Brush beeswax onto the fabric quickly, making sure to cover evenly and try to avoid pools. It will start to set very quickly.
  8. Place tray in oven for 3 minutes to allow the fabric to absorb the beeswax.
  9. Remove and check that there are no bare spots and that the wax is evenly distributed.
  10. Hang to dry.
  11. Start using.
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The finished product!  Nine new beeswax wraps.

Wash with cool soapy water and hang to dry.  Avoid heat, and don’t use to wrap raw meats or fish.

Simple and fun.

The question I keep asking myself regarding single use plastic like cling film is whether I really need it. Is a moment of perceived convenience worth the cost to our environment and the animals that share it with us?  We throw it away when we finish with it, but where is away?  As David Attenborough says “There is no ‘away’ because plastic is so permanent and indestructible.  When you cast it in the ocean…it does not go away”.  It doesn’t go ‘away’ when it ends up in the landfill either.  I feel the weight of that plastic like a burden.  But each time I use one beeswax wrap I know I am making a small but significant difference, and it is worth it for my children’s future.