Homemade Holidays: Recycled Flannel & Rice Hot Packs

A Stack of Handmade Hot Packs

A Stack of Handmade Hot Packs

I’m really trying to make a conscious effort to avoid cheap crap this Christmas. My wishlist includes sheets, pajamas, and a wireless mouse (Maxine chewed through the cord of this one, and consequently it works about 75% of the time). Likewise, I would like to give my friends and family things that they will use and love. Getting a gift I won’t use is really one of the worst things. First, I feel guilty for not using the gift so I give it to the Salvation Army or another place like that. Then I feel guilty for getting rid of something that someone cared enough to take the time to pick out just for me. Third, because I know that it’s like to not have a lot of money and struggle to pay your bills sometimes, I feel bad that they spent their money on me and it went to waste. Still, I really enjoy gift-giving, and oftentimes in an effort to give practical and useful things, I just give people things that I either have and love or would love to have, like these rice hot packs.

A big old hole right in the crotch.

A big old hole right in the crotch.

I have a few made out of old socks and rice (nothing fancy, which is why I haven’t posted about them before, also because I’m the only person I know over 5 who actually gets earaches) that I heat up in the microwave for my ear whenever I get an earache. I’ve been so happy with them that I decided to combine this very high-tech rice technology and an old pair of flannel, winter-themed pajama pants to make larger (as in cold feet, angry uterus, and lower-back-sized) hot packs to give as Christmas gifts.

To make these, you’ll need:

  • microwave safe fabric of some kind
  • a lot of rice
  • essential oils or tea you’re not particularly fond of
  • a sewing machine or needle and thread

I started by cutting as many appropriately-sized rectangles as possible from my fabric.  If you aren’t using pants, you’ll need to make sure and cut one piece for the front and one piece for the back.  I just chopped up the legs and butt until I ran out of fabric.

Because I used pants, I saved myself a little time since two sides were already sewn up.

Because I used pants, I saved myself a little time since two sides were already sewn up.

Once you have your pieces cut out, turn them inside out (with the right sides together) and make sure everything is even.  Since pants are tapered, it’s likely that you’ll have one slanted side and one straight side.  If you aren’t using pants, you shouldn’t have this problem unless you’re a bad cutter.

Cut along the slanted edge so that top and bottom are parallel.

Cut along the slanted edge so that top and bottom are parallel.

Once you’ve got something that looks like a fairly normal rectangle, with the fabric still inside out, sew up all but one side.  I like to leave a longer side open because I think more shorter, fatter rows of rice look better than fewer, longer, thinner ones.

Sew along the red lines.

Sew along the red lines.

Turn this right-side out and you’ll have something like a big pocket. Fold down the raw edge of the open part around the mouth of the pocket. At this point you can press the flannel if you want. It’ll probably make the filling process easier, but I didn’t do it and my hot packs still turned out fine.  Once you’ve got a pocket with the raw edges folded in, decide how many partitions you want your hot pack to have.  The first one I made had only one, meaning there were two big fat pockets of rice.  I found this design to be rather unruly and decided to give the rest of theme either two or three partitions, depending on their size.

I'll probably keep this big guy for myself because he's a little unruly.

I'll probably keep this big guy for myself because he's a little unruly.

Three pockets of rice is a lot easier to deal with, and all the rice doesn't fall to one side.

Three pockets of rice is a lot easier to deal with, and all the rice doesn't fall to one side.

Sew from the open top to the closed bottom (or the other way around), making sure to keep the raw edge folded in. These stitches will serve as partitions to keep the rice from moving around too much. They serve to keep the rows of rice I was referring to earlier separate. Once you have your desired amount of partitions, it’s time to fill your hot packs! I bought 20 lbs of cheap white rice (of which I used a little over half to make these six). I also had some chai tea sitting around that I’m not really crazy about, though it smells good. I mixed the rice and loose tea and poured equal amounts into the divided pockets of the hot packs, pinning each one closed before I moved on to the next. After some trial and error, I found that roughly 3/4 full is a good amount of rice. Anything more is too bulky, and anything less can be a little floppy. Once they’re all filled, just sew the pinned end shut, back stitching at each end. That’s it!

Right now I’m planning to put together a few gift baskets which will include one of these, some nice tea, a sleep mask, homemade body butter or face scrub, or other things along that line. I’m thinking of making another to keep in the freezer (in a ziploc bag, I’d think?) for when I get headaches.

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Homemade Holidays: Terrarriums

To of my favorite things in the world are spreading my love of plants and getting rid of of things I don’t use. In an effort to combine both of those loves, I recruited my sister Dawn and we decided to give a few friends terrariums as Christmas gifts this year. After doing a lot of research, we found some very reasonably priced plants on RecycledEden.com, and gathered several glass containers I had lying around my apartment just begging to be gotten rid of before I pack up and move in a few months.  We made a point of rounding up all of the materials we’d need well in advance, because the plants need a little while to adjust to their containers and fill out so they don’t look like piddly ass gifts.  I also had some clear glass ball Christmas ornaments that I decided to attempt to grow some found moss in as a kind of experiment.

The larger of the two fishbowl terrariums we made.

The larger of the two fishbowl terrariums we made.

The apothecary jar terrarium I made for myself.  The blur you see is Maxine.

The apothecary jar terrarium I made for myself. The blur you see is Maxine.

To make your own terrarium, you’ll need:

  • most importantly, plants; you can use found moss or something you’ve dug up, but beware because they could quickly outgrow their container. We made the mistake of thinking we could just pop into Lowes and pick up some tiny plants, but ended up finding a way better selection online. We ended up buying a couple peperomia disc vines, spike moss, peacock spike moss, and some sort of variegated begonia.
  • rocks or pebbles (we used aquarium gravel, though if we’d had a little more time and been more creative we could have gone and picked up river rocks or something)
  • potting soil, or something like it (I used some of the dirt I harvested from my worm bin recently)
  • activated charcoal (also called activated carbon), if making a closed terrarium, which is probably found in the aquarium section of wherever you happen to be shopping (we didn’t know this fact and consequently had a hard time finding this)
  • spaghnum moss
  • some sort of container; I find that apothecary jars and fishbowls look especially attractive, and if you’re up for the headache the clear glass balls are nice too
If you know what you're looking for, none of it is very hard to find.

If you know what you're looking for, none of it is very hard to find.

Dawn carefully funneling the rocks and charcoal into one of the ball terrariums.  She was a pro at this job!

Dawn carefully funneling the rocks and charcoal into one of the ball terrariums. Her funneling skills put me to shame.

We followed the Terrarium Man‘s directions, which instructed us to first line the bottom of the chosen container with rocks.  Depending on the size of the container, none of our rock layers were more than a couple of inches for the deepest one (the apothecary jar, in which I used to store pasta, that I made for myself).  Next, a layer of activated charcoal is necessary to keep the air fresh in closed terrariums.  The next layer should be just enough spaghnum moss to keep the dirt from sifting down through the rocks when you water the terrarium.  Finally, add the dirt.  We made the soil layers in all our terrariums the thickest, according to Terrarium Man’s diagram.  At this point, you want to add your plants.  We divided most of the plants we got from Recycled Eden, but I checked with them first to make sure the plants could take it.  A few of them are looking weak already, though, so I’m going to keep a close eye on them.  Once the plants are in place (make sure no leaves are touching the sides of the glass, and that the plants have plenty of room to spread out and grow when they feel like it), water the terrarium thoroughly and put the lid on (if there is one).  They should be placed in indirect sunlight (direct sunlight will cook them, since they are all in relatively enclosed places), and pretty much left alone.  The open containers will need more frequent watering than the closed ones, but regardless they are pretty low-maintenance (from what I read).  As I watch these little guys grow over the next month, I’ll keep you guys updated on any problems I see in our method.  Soon I’ll be making gift tags with fairly detailed care instructions specific to plant and container type.  I’ll keep you guys posted on those, because I have a feeling they’re going to be pretty cute.  I’ll have to be careful not to photograph the name side, though.  Some of my friends are pretty sneaky!

We planted a little ivy-looking plant in this old vase.  It should have yellow blooms once it gets established.

We planted a little ivy-looking plant in this old vase. It should have yellow blooms once it gets established.

I was proudest of and most frustrated by these because it's pretty difficult keep the layers intact.  Also, Maxine has already broken one of them.

I was proudest of and most frustrated by these because it's pretty difficult keep the layers intact. Also, Maxine has already broken one of them.

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Red Soup!

The raw ingredients required to make something awesome.

The raw ingredients required to make something awesome.

I got this recipe from a friend about a year ago, and I love it so much that I make it a point to keep the ingredients on hand at all times.  Red soup is a really good thing to make on busy, cold nights when I want something filling but don’t have a lot of time to spend on dinner.  Another thing I love is that it’s fairly customizable according to how much one likes potatoes, carrots, noodles, etc.  I happen to like all of those things a lot.  I never fail to burn my tongue on red soup because it is really so good that I can’t wait to eat it.  Also, those shell noodles are like tiny, scalding  pockets of fury, so please watch out for them!

Red Soup

Red Soup

To make red soup you’ll need:

  • a fairly large onion, diced
  • a few carrots, peeled and diced
  • a rib or two of celery, depending on how much you like it, also diced
  • 1-2 cloves of garlic, diced
  • three medium potatoes, diced (you can always peel them, too, but I like to leave the peel on since it’s the only part of the potato with any real nutritional value)
  • 1 1/2 cups of shell or elbow noodles
  • 1 large can of vegetable juice
  • 1 large can of tomato juice

Saute the onion, carrots, celery, and garlic in a big stock pot until the onions are translucent.  (If you like crunchier veggies, you can wait to add the carrots, but I am not a big fan of crunchy soup.) Pour in half the tomato juice and half the vegetable juice, and bring the mixture to a boil.  Add the potatoes, and simmer until they’re tender enough to be pierced with a fork but not quite done yet.  Then add the rest of the juice and the noodles, and cook an additional 5 to 10 minutes until the noodles are also done.  Serve with something delicious like garlic and cheese biscuits.

I always have a scalded tongue the next day because I can't wait for the soup to cool to eat it.

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Spaghetti Squash Casserole

I didn’t think it was possible to love spaghetti squash any more than I previously did. I won’t lie: the long stretch of hot months between last year’s trip to the pumpkin patch and this year’s was filled with a lot of noodly, marinara-drenched daydreams. I had just two big squashes left over from our most recent trip, and I really wanted to do something special with them (This is sounding more like a creepy woman-vegetable love affair that I’d intended), so when Kirby informed me that our recent Porch Swing Media get-together was to be a potluck, I knew I had to share the noodly love. Enter this Spaghetti Squash Gratin Recipe from Once Upon a Chef, which I decided to call a casserole in light of the fact that it sounds a little more southern.

Cut in half and scooped out--ignore my wrinkly hand, please.

Cut in half and scooped out. Ignore my wrinkly hand, please.

I decided that baking the squashes would be necessary to complete my spaghetti squash preparation experimentation (I dealt with boiling and microwaving spaghetti squash in early October).

To bake: I got a big (fairly dull, since I’m pretty clumsy) knife and cut my two squashes in half lengthwise. I scooped out all the guts and seeds (paying careful attention to the area just below the stem, where the thin and tricky seeds especially like to hide out) and lay the squashes flat on a cookie sheet. I baked them in a 350° oven for somewhere between 45 minutes to an hour, until the hard-ish flesh was easily punctured with a fork.

While the squashes were baking I mixed up the old reliable Best Spaghetti Sauce Ever recipe, going extra heavy on the basil and parsley and adding a couple of bay leaves and around 1/2 tsp. thyme. The longer this simmers the better, so I just let it do its thing the entire time the squash was in the oven.

I accidentally broke one of them; I guess I don't know my own strength.

I accidentally broke one of them; I guess I don't know my own strength.

Once the squashes had cooled (This part is important! Baked spaghetti squash halves are heavy, unruly, and HOT) I scooped the “noodles” out into a baking dish and dumped the spaghetti sauce on top (don’t forget to remove the bay leaves!). I found that tossing everything together with tongs worked well. I then sprinkled a cup of grated parmesan cheese on top, and topped that with a mixture of 1 T unsalted butter, melted, and 1/2 C breadcrumbs (Once Upon a Chef recommends Panko, but all I used the regular kind as that’s all I had and they seemed to work out fine). All this went into a 425° oven for 25 to 35 minutes.

What can't be improved by covering it in cheese and breadcrumbs and  baking it?

What can't be improved by covering it in cheese and breadcrumbs and baking it?

If you ever have the problem of uncooked bits of spaghetti squash, this recipe is an easy way to combat that. Furthermore, it’s a lot easier to just scoop out and heat up than squash and sauce cooked and stored separately. I brought home what I didn’t eat on Sunday night at the PSM potluck (there was so much good food there, so I had a lot of casserole left), and I’ve been eating it for lunch and dinner all week. I’m studying like mad for the GRE this week, which I’m scheduled to take on Friday, so it’s been really nice to have this big tray of awesome sitting in the fridge and requiring very minimal preparation. As soon as I can get my hands on some more spaghetti squash, I will definitely be making this again.

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