If you’re new to refashioning or sewing clothing in general, loungewear is a great place to start. It’s less intimidating because, since you’ll only be wearing it at home, it doesn’t have to be perfect. This refashion project is perfect for a beginner because you only need two t-shirts to make it, and it’s mostly straight lines or slight curves.
I originally shared this tutorial a few years ago, before Thaddeus. The weather is beginning to warm up , so it’s a great time to sew some shorts.
I went on a little Pinterest binge a couple days ago looking for ideas to help clear my refashion stash. Saturday night I decided to make a pair of yoga pants out of a t-shirt using this tutorial. I wear a size eight on average, and used an XL adult t-shirt.
Adaptations from the original refashion project
I did make a few changes to the design. First, instead of cutting the shirt down the middle, I cut it down the sides from the middle of the underarm to the hem. This also means you’ll have an inseam and no side seams. That keeps any design on the front or back intact and moves them to the hips.
For the waistband, I cut the underarm seam from the sleeves and squared them up to be two equal rectangles, leaving the hem intact. I sewed the short sides together making a big, short tube from the sleeves. I then put the tube inside the waist of the pants with the pants right side out and the right side of the tube facing the inside of the pants. The raw edge of the tube lines up with the raw edge of the pants. I serged the top together like that. This made it so when the tube is folded down to the outside, the seam is covered.
I sewed it all on my serger. The entire refashion project took less than ten minutes. I probably should have added two minutes and switched from white to black thread. Or not.
If you don’t have a serger, you can use a zig-zag stitch to prevent breakage. Many sewing machines have specialty stitches for sewing knits, too, so check your machine to see if that is an option. This DIY T-Shirt Bag Tutorial has more information on stitch selection for knits.
They are a little loose at the waist. If I were planning to actually do yoga or wear them in public I should probably add some elastic at the seam. Since they will probably be used mainly for watching Doctor Who while sitting on the sofa, I probably won’t bother.
I personally don’t mind the length, but you could easily make them shorter by cutting them off to the length you prefer. Knit doesn’t unravel, so you can leave the edges raw, or turn them under and hem.
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For busy weeknights, there’s nothing better than an all in one meal that practically cooks itself. Prepare everything the night before and keep it in the refrigerator until it’s time to cook for even more time in the evening. You could even prep the vegetables and meat and store in the freezer for last minute meals.
This is more of a how-to than a recipe. You can really use however much of the ingredients based on how much food you need and your pressure cooker’s size. For my family of five with two little appetites, I used about four chicken breasts, three cups of rice and water, one jar of sauce and all the broccoli I could squeeze in and around everything.
You can easily swap out the protein for whatever you prefer. Ideally, it should be cut into small, bite sized pieces prior to cooking. With the chicken breasts, I’ve been able to cook them from frozen first and cut them later, but it’s not ideal.
This time, I used broccoli, but it was a little overdone for my liking. Root vegetables cut into bite sized pieces or frozen peas or green beans are probably better for all in one meals like this.
To make it super easy, I started with a jar of Korma simmer sauce from Aldi. You could easily substitute any store bought or homemade sauce. Canned soup, salsa, tomato sauce or even just broth are all options. Tailor it to your family’s tastes.
Assemble the ingredients
I used an old rice cooker pot for the rice. Any heatproof container that is big enough to hold the rice and cooking liquid but small enough to fit in your pressure cooker’s cooking pot would work.
I put the chicken and broccoli under and around the rice pot. Then I filled the rice pot with appropriate amounts of rice, water and salt.
The Korma went on top of the broccoli and chicken, and I added about half a cup of water just to make sure there was plenty of liquid. If you use broth or a thinner, liquid sauce, the water isn’t necessary.
Finally, I set the whole thing in my pressure cooker and cooked it with the “Rice” setting. My electric pressure cooker is a GoWISE USA brand. Recipes for the Instant Pot brand usually work as written for mine, so I assume that setting would work for the Instant Pot and other similar pressure cookers.
Here is a terrible picture of the end result. I promise it tasted better than it looks. A homemade sauce would have been healthier, I’m sure. When you are strapped for time or having to make do without a fully functioning kitchen, though, it’s lots better than having to rely on fast food.
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No matter what our budget looks like, food is always a part of it. You have to eat, right? There are many thoughts on the best way to save on food. These are the things that work for me.
Eat at home
This one is probably the most important. If you eat out, regardless of whether it’s a dine-in or fast food restaurant, you are going to spend more than if you cook and eat at home. It’s fine to splurge once in a while, but if you’re looking to save, eating at home gives you the most bang for your buck.
Buy mostly ingredients
Prepackaged foods are sometimes quicker, but they are usually more expensive per serving. If it’s a choice between eating out and eating convenience foods from the grocery, it’s still usually cheaper than eating out, so if it’s a choice between KFC or a deli rotisserie chicken, bagged salad and prepackaged dinner rolls, the deli chicken is probably the cheaper and healthier option.
There are some convenience items that I find helpful, especially when life gets hectic. Jarred sauces, bouillon and frozen potatoes in various forms are things that I like to have on hand to help me get a meal on the table quickly. When there’s not time to make the sauce from scratch or I don’t have homemade broth on hand those can make it easy to still throw something together. They’re also usually fairly inexpensive, so I feel they are budget friendly convenience choices.
Buy in bulk where it makes sense
Don’t buy a ton of perishables like fresh fruit just because it’s on sale. If you have time to prep and freeze or can the fruit, then go for it. Things like canned goods, freezer staples and shelf stable items are great for buying in bulk, if you have the room. We have a small chest freezer, so I’m able to buy fruit on sale to freeze for smoothies or desserts and an extra ham or turkey when they are on sale for under $1 per pound around the holidays.
I also buy basmati rice in 20 lb bags because we prefer it over other types of rice and it is so much cheaper that way. To keep it fresh and manageable, I keep a small container of it in the cupboard and the rest goes into the freezer.
It’s easy to have one or two grocery stores or box stores where you do all of your shopping. If you have farmer’s markets, discount groceries or ethnic groceries in your area, you may find better deals on some items.
For starters, if you have an Aldi nearby and haven’t given them a try, please do. I’ve found them to have a good selection of staples and they have a good guarantee on everything they sell. You won’t find many name-brands at Aldi, but with their guarantee, it’s worth trying and seeing if you like their store brands. They also carry a lot of gluten-free options, as well as dairy-free milk alternatives and a dairy-free mozarella cheese.
I also frequently shop a local Vietnamese grocery store. They have tons of fresh greens and other produce at really good prices. I also get a lot of specialty items, like things for making pho or sushi for sometimes half the cost or less of what I would pay at Kroger or Walmart. Bulk spices and rice are also cheaper there. For gluten-free pasta, rice noodles from there are cheaper than gluten-free options from Kroger and Walmart.
Find a method of meal planning that works for you.
Some people do really well with having every meal, every day planned out to every last detail. I prefer something more flexible that allows for changes based on last minute plans or whatever is on sale that week or whatever leftovers we need to eat. Regardless of the type of meal planner you are, have some sort of game plan in place.
Meal planning is one area where I need to improve, but I do have a basic game plan for meals that I’ll post on at a later date.
While you’re planning, don’t forget lunch. Leftovers are quick and easy lunches, so if you’re planning a dinner that reheats well, make enough for lunch the next day.
Keep staples for one or two quick meals on hand always
This is important in case you forget to plan, or something doesn’t work out with your plan. Whether it’s spaghetti and premade sauce, eggs, fruit and toast or some other meal you can throw together in under thirty minutes, keep the ingredients on hand for one or two backups that you like. Having a backup option makes it easier to eat at home when you might otherwise be tempted to eat out.
Eat real food
If you have to change your eating habits due to health or personal beliefs, it’s easy to try to substitute faux or “free” foods tailored to that diet. Price-wise though, it’s better to adapt your diet with real foods. Rather than faux meat burgers, try grilling portobello mushrooms or making your own patties with chickpeas. Instead of gluten free pasta, substitute rice or potatoes. Instead of diet drinks, flavor water, tea or soda water with fruit.
If you’re really craving cheese and you’re dairy free or bread and you’re gluten free, go ahead and splurge on the dairy or gluten free options. If you’re on a plant-based diet but desperately want something like a real burger, go for one of the faux meat patties. Just try to keep those splurges to a minimum and you’ll save money.
Find recipes for soups, stews and beans that you like
Soups, stews and beans are usually cheap, filling and can be a one pot meal. Having a few recipes you like and keeping the ingredients on hand can really help save money on food. They also are easy to make in bulk and usually freeze well, so making a bunch and having it for lunch or in the freezer for nights that dinner plans don’t work out helps prevent eating out. I love crock pots or pressure cookers for making soups and stews. It’s absolutely not necessary to run out and buy a slow cooker or pressure cooker, but if it’s something you’ve been considering, I love my electric pressure cooker for so many things.
A few days ago, I thought it would be fun to make Christmas cookies. Then I remembered that my Christmas cookie cutters had disappeared, we were out of any sort of sprinkles for the cookies and I really didn’t want to make decorator frosting or go to the store for supplies. My solution? DIY sugar sprinkles!
Jars, plastic containers or sandwich bags, one per color. (Ideally something with a shaker top, which I didn’t have)
Spoons or shakers
How to make the sugar sprinkles
Measure about 1/4 cup of sugar into each container.
Add 2-3 drops of food coloring to the sugar.
Shake or stir until the color is evenly distributed.
Let air dry. I just left the lids off the jars and set them on the stove while the cookies baked, stirring occasionally. If you use bags or plan to store it for a longer period of time, you may want to spread it on parchment or a cookie sheet to make sure it is super dry.
The recipe I used for the cookies was the sugar cookie cutout recipe from my trusty red and white Better Homes and Gardens cookbook. To make them gluten free, I substituted Bob’s Red Mill 1 to 1 gluten free flour. If you are new to gluten free baking, it is a great flour to start with. I have had lots of success making all my old recipes gluten free with just that simple substitution.
My solution for not having cookie cutters was to use a round glass to cut out “ornaments”. We dusted some of the cookies with the sprinkles prior to baking. For the rest, I made a simple icing that got dusted or caked with sprinkles, depending on who was doing the decorating.
Making felt toys and accessories has been a bit of an obsession for me lately. They’re cute and easily customized with my Brother embroidery machine.
I was concerned that I didn’t know the best way to clean them so I could share that information with my customers. Luckily (HA!) it didn’t take Thaddeus long to soak the finger puppet set I gave him for his birthday in a smoothie.
Washing them in the washing machine on cold and air drying was a possibility. I think that would work, but I worried about them getting distorted, fuzzy or lost with all the socks that go missing. Plus, Thadd was very anxious to see that they weren’t ruined, so the quicker I got them clean, the better.
Here’s the steps I used to clean his felt finger puppets:
Fill a large bowl about halfway with lukewarm water.
Add a drop of dish soap.
Place the felt finger puppets into the water and gently swish. Heavily soiled items may need to soak for 5-10 minutes.
Rinse with lukewarm water to remove any soap residue.
Press the excess water out between towels and lay flat to air dry.
This method should work well for any small toys without a lot of stuffing, as well as for my felt snap clip covers. I would remove the metal barrette for the snap clips first. In general, I think the keys to keeping them looking like new after washing are making sure the water isn’t hot, minimal friction and air drying.
Hot rice packs are wonderful tools for easing muscle aches, cramps, and just comforting to use in cold weather. I prefer rice packs to electric heating pads because you’re not tied to an electrical outlet.
About six months ago, though, I got rid of our microwave. I have some concerns about whether they are healthy, and we rarely used it anyway. Even if the potential health risks are exaggerated or non-existent, I don’t like having things that don’t get used taking up space. Since it was summer in Texas, I didn’t really miss my rice packs. Now that it’s cold, I wanted to find a way to heat them without caving and getting another microwave.
I’ve seen some things that say anything other than a microwave is a fire-risk, so if you try to heat a rice pack in an oven, please use caution.
Basic oven method
When researching, I found many people say to use an oven set to about 200 degrees Fahrenheit for thirty minutes. They also said to put the rice pack on a metal tray or roasting pan, and to have a pan or oven-safe dish of water alongside it to keep it from getting too dry.
I was a little concerned that I may forget about it, and my oven doesn’t have a window so keeping an eye on it would be difficult. I do have a counter-top convection oven, so that is what use. I like that the door is glass, so I can see in. It also has a timer that turns the unit off once time is up, so even if I get distracted I don’t have to worry about it over-heating.
I always place the rice pack on a tray and put a dish of water in with it as others have suggested. I also make sure any rice packs I heat in the oven are made with 100% cotton fabric and thread. Synthetics melt easier and burn faster, whereas cotton can withstand a pretty high heat and burns slower, so cotton seems like a safer choice.
I started with 200 degrees Fahrenheit for 20-30 minutes. It worked, but I needed it hotter. I upped it to 300-325 degrees for 15-20 minutes. At that temperature, sometimes I have to let it cool for a minute or wrap it in a towel, but it works better for me than the lower temperature. I tend to push the limit with heat, though, so 200 degrees for thirty minutes is probably plenty for most.
Probably safer method
One other method I’ve seen is to preheat the oven to 350 degrees Fahrenheit, TURN IT OFF, and place the rice pack (on a tray with heatproof dish of water next to it) in the preheated oven. I haven’t tried this yet, but having the oven hot but turned off seems like it would minimize any risk of the rice pack overheating and burning. If I didn’t have the convection oven, I would probably use this method.
The standard microwave method
Using a microwave is still the recommended method. To heat rice packs in the microwave, warm it in the microwave in 15 second intervals until you reach the desired temperature. Some people recommend placing a cup of water in the microwave as well.
Whether you use a microwave or an oven, be mindful that they can vary in power. ALWAYS test the temperature of the rice pack before using and never leave the microwave or oven unattended while heating. You should never use heat packs on individuals who are unable to let you know if it feels too warm on their skin.
Last Thanksgiving I bought a Sunbeam Mixmaster to help with all the gluten free baking. This Thanksgiving, I broke my Sunbeam Mixmaster by sticking a plastic spatula between the beaters while it was mixing blueberry muffins. Broke as in pieces fell out of the machine and the beaters stopped spinning. It’s probably a good idea to turn off a mixer before scraping the bowl.
A quick internet search told me I probably broke the plastic drive gears, and the remedy for that was a dumpster burial. At that point, I figured it wasn’t going to get worse, so I had nothing to lose by taking it apart and seeing for myself if it was reparable.
When I finally figured out how to open it, everything looked fine. No sign of anything broken, and the plastic gear that turns everything had minimal wear. The part that latches the beaters in place looked fine. I couldn’t find anything that looked like it was missing the tiny broken pieces. Little pieces that, after thinking more about it, looked oddly like the little tabs on the beaters…
At that point I grabbed the the beaters and compared them to the rarely used dough hooks. Sure enough, the tabs were missing from the beaters but not the dough hooks. Yay! Replacing beaters is cheap and easy. The only problem was now my mixer looked like this:
Luckily I reassembled the mixer without breaking anything. I tested it with a loaf of banana bread mixed with the dough hooks, and it worked fine. Amazon had replacement beaters for about $10, so it should be fully functional in about a week.
My guess is that those tabs are designed to break under pressure if something gets caught in between. While the drive gear is plastic, it’s pretty thick. Even with my mistake and a year of using it almost weekly, it looks to be in good shape. It makes me wonder if some of the people who thought they stripped the drive gear actually just needed to replace the beaters.
In the long run, if money allows, a mixer with an all-metal drive would be better. From my year of use and seeing how little wear there is on the inside, I do think this Sunbeam Mixmaster is a good budget-priced stand mixer. It has mixed everything I’ve thrown at it, including a double batch of banana bread and a meatloaf (separately, of course) with no trouble. Everything, that is, except for spatulas.
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