Denim jeans don’t have to be tossed or cut up for crafts when they start to wear out. With a little effort, you can easily get some more wear out of your favorite jeans. For this tutorial, I’m using a pair of denim blue jeans that are still in good shape except for where my thighs touch. There they are really worn on one side and there is a hole on the other. Because of where the hole was located, I wasn’t comfortable even wearing them around the house, so I decided to try a simple fix.
Interfacing for support
First, I ironed lightweight fusible interfacing on the inside of the worn areas, making sure to completely cover all the worn out spots with the interfacing.
Reinforce with stitching
Once it fused and cooled down, I turned them right side out. Using a narrow zig-zag, I stitched back and forth over the hole and worn areas. This serves to secure the interfacing and add strength.
If you can, drop or cover the feed dogs on your sewing machine so you can move the jeans freely under the needle. The machine I used doesn’t have a way to drop them and I don’t have the special foot plate to cover them. Instead, I used a combination of repositioning and forward and reverse stitching to make it work.
Depending on the location, you could use contrasting thread and decorative stitches to turn the repair into an embellishment.
Lengthening a slightly short pair of jeans
I also have a pair of jeans I love, but they needed a button sewn back on. They were also a little short, so I replaced the button and let out the hem while watching TV one evening. These heavy denim jeans are now ready for the coming colder months.
These have an obvious line where the hem was. They’re really cute so I don’t care.
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This was originally posted in 2017. With the Instant Pot Prime Day discount, I thought it might be useful to re-share for all the electric pressure cooker newbies.
Last Christmas my lovely parents bought us an 8 qt. GoWise Pressure cooker that I have used almost daily ever since. This is the exact one I have:
With all the sales happening, and the Instant Pot craze still going strong, I know lots of people will be getting an electric pressure cooker and then wondering what to do with it. At least that’s what I did. Now that I’ve used mine for a while, I have some favorite uses for it to share with newbies. I have never used an official Instant Pot, so I can’t say how they compare. They should work about the same, though, so if you have an Instant Pot or other similar electric pressure cooker you should be able to enjoy all this awesomeness, too.
10 Reasons I Love My Electric Pressure Cooker (Instant Pot)
Easy Instant Pot Boiled eggs:
Boiled eggs on the stovetop are easy, unless you’re getting ready for work or school or have young children or are otherwise easily distracted. Then you either burn them or undercook them. Peeling them also is hit or miss. Sometimes the shell comes off easily, other times it takes half the egg white with it.
In the electric pressure cooker, I can put a dozen eggs in the steamer basket with a little water, push the button for eggs (mine has 1,3, and 5 minute settings for soft, medium and hard), and forget about it. The end result is perfectly cooked eggs that peel so easily my two year old can do it.
Even in the microwave, I have a hard time getting potatoes and sweet potatoes to cook properly. It seems like I always have to restart it a few times to finally get them done. With the pressure cooker, I set it for 15-17 minutes depending on how soft I want them, and they are always done. I’m trying to quit using my microwave all together, too, so the pressure cooker is definitely the faster option compares to the oven.
Slow cooker recipes:
Anything you’d make in a crockpot can be cooked in the pressure cooker. You can either use the slow cooker setting, or, if you forgot about cooking dinner until after lunch, you can cook it under pressure and have it done in an hour or less.
Not only that, but, unlike with a slow cooker, you can use the sauté setting to brown meats or anything that needs browning first. That means more flavor with fewer dirty dishes.
If I forget to presoak dry beans, I’ll put them in my pressure cooker for five minutes to do a quick presoak, drain, and add back to the pot along with the seasonings and broth or cooking water, then cook using the bean setting. It’s possible to skip the presoak entirely and go straight to cooking, if I’m short on time, but I prefer to presoak when I can.
If I get them cooking early enough in the day, I’ll switch to the slow cooker setting after they’ve cooked with pressure. That gives them the super yummy, second day flavor on day one.
Stews, soups and curries:
Browning meats and onions in the pot add flavor, and you can use the pressure then slow cook trick to further develop the flavor.
Smaller meats like chicken breasts, vegetables and rice can be put into separate heat-proof containers and steam cooked at the same time. I usually cook too much at once to do that, but when it works out, it is handy and doesn’t heat up the kitchen like using the oven. Easy All in One Electric Pressure Cooker Meal
It cooks rice even better than my little rice cooker, and I don’t risk burning it like I do on the stovetop. (There’s lots of distractions here, people.) I don’t use it much for rice, though, since I usually cook curries and things I serve with rice in the pressure cooker. Whenever my rice cooker dies, though, I’m seriously considering a second, smaller pressure cooker as a replacement.
I haven’t quite perfected yogurt with any method yet, but so far, the best I’ve made is in jars on the trivet in the pressure cooker. It is still a little runny, but it works well for smoothies.
Baking in an Instant Pot:
I’ve only done this once, but thought I’d mention it. You can bake cakes and breads in it by setting the bread or cake pan on the trivet and adding water to the pot for steam. This helps keep the bread or cake moist, which is especially handy for baking with gluten or grain-free flours.
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I’m a bit of a sewing machine hoarder. If you don’t count the one that is Finn’s, I have four sewing machines. That includes my sewing and embroidery machine combo, but not my two sergers. Also not including the knitting machine, because it knits.
While I’m certainly not an expert, I do have my preferences. I would take a well-built, old metal machine over a new machine any day. Mainly because when they break, I tend to do this:
That is my first sewing machine. It is a Montgomery Ward’s Signature sewing machine from the 60s, I think. I got it from my mom who got it from my grandma. I can’t remember what was wrong with it that time, but it sews nicely now.
The Signatures at that time were made by a Japanese company that specialized in industrial machines, I think for sewing feed sacks. That translates to a heavy duty, domestic sewing machine that will sew through anything. It also has a set of cams. Cams are interchangeable disks that allow it to sew pretty embroidery stitches.
My next sewing machine is another, slightly older Montgomery Ward’s Signature. This one was rescued from a lot of machines that were destined for the junk heap.
I love the blue color! It reminds me of cars from that era.
Like the other Signature, it uses cams. You can see them in the little accessory box. I actually like this one a little better than the other. It sews the prettiest straight stitch out of all my machines and has a cam that stitches a row of teeny tiny hearts!
I’ve never actually made anything on it, though. Unlike the other, this one is in a portable case, which is hilarious. I lift my 40+ pound four year old all the time and lifting that machine is still a struggle. Since I don’t have a dedicated place for it, I don’t have the motivation to lug it out.
My workhorse is a 90s model Kenmore, made by Janome. The case is plastic, but all the internal workings are metal. I know, because I’ve had to open it up a few times now to fix the hook timing. (Posts on that here and here.)
That is the best photo I could find of it not undergoing repairs. I love that machine because it isn’t as quirky as the Signatures. It also tells me how to thread it right on the machine, and when it comes to sewing machines, threading is half the battle.
My final machine is the Brother SE400 embroidery combo. I keep it set up as an embroidery machine because I have three other sewing machines. Also, it scares me, so I want to risk messing it up as little as possible. I haven’t had it opened up beyond the bobbin area, but I’m guessing there’s some plastic, and I know there are scary electronic components. With the other machines, I am freer to play because I know that if something happens, it’s not likely to be catastrophic. With this, something like a timing issue would definitely mean a big repair bill.
But, it makes pretty embroidery, has loads of decorative and utility stitches as a sewing machine, and has the most awesome needle threader I have ever seen. Seriously. Finn’s machine has a needle threader that I will never use, because it is complicated and I stabbed myself with it one time. Brother’s needle threader is like magic. It is especially handy when embroidering with multiple colors. Color changes take mere seconds.
Just to show I’m not as much of a hoarder as I could be, here is a photo of the White machine I couldn’t get working and sold on craigslist.
Then, while I was waiting for the buyers to show up, I decided to play with it a bit and figured out what was wrong. I hope they love it, or at least open it up to look at from time to time. Sigh.
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At least from what I’ve tasted, most store bought gluten free chocolate chip cookies are very dry and either too sweet or lacking in flavor. Chocolate chip cookies are practically a staple food, so I hacked my grandma’s cookies recipe. The results are definitely not dry, lacking in flavor or too sweet.
The biggest change I made, of course, is using gluten free flour. My preferred flour is Bob’s Red Mill 1 to 1 gluten free flour. Others will work, but if it’s not one that is blended to be a direct substitute for wheat flour, you will probably want to add about one half teaspoon of xanthan gum.
Even with the 1 to 1 blends, sometimes the cookies spread more than I like. The original recipe calls for one cup and two tablespoons of flour. If I have it on hand, I’ll replace the two tablespoons of flour with a generous one tablespoon of coconut flour. That prevents them from spreading too much. Chilling the dough for a few hours or overnight helps, too, but who has time for that? Besides, the sooner they go in the oven, the less cookie dough I’ll eat.
The original recipe calls for shortening. I would much rather use butter, but one of my boys is lactose intolerant. Straight coconut oil adds to the spreading problem, so I compromise and use half shortening and half coconut oil. The small amount of milk in most chocolate chips isn’t a problem for my son, but using for dairy-free chips would make these completely dairy-free, too! If dairy isn’t a problem, feel free to swap all the fats with butter.
The final change happened after staying up late watching Martha Stewart bake cookies. She mentioned that brown sugar helps make the cookies be moist. The original recipe calls for more white sugar than brown. I tried a few different ratios before settling on using equal amounts of brown and white sugars.
The final result is a yummy, gluten free cookie that isn’t dry and crumbly.
Gluten free chocolate chip cookies
1/2 cup shortening
1/2 cup coconut oil
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 well beaten eggs
2 cups 1 to 1 gluten free flour plus 2 generous tablespoons of coconut flour (or 2 cups plus 4 tablespoons 1 to 1 gluten free flour)
1 teaspoon baking soda
1 teaspoon salt
1 generous cup of chocolate chips
Preheat the oven to 375° F.
Cream together the shortening, coconut oil, sugars and vanilla. I usually use a mixer for everything, but you can do it by hand, too.
Fold in the eggs and mix well.
In another bowl, sift (or just mix really well) the dry ingredients.
Add the dry ingredients a little at a time to the wet ingredients and mix well.
Stir in the chocolate chips. If you are patient, chill the dough for a few hours or overnight.
Otherwise, grease your cookie sheets or line with parchment paper or silicone liners. Greasing is what the original recipe calls for, but I prefer the results from lining the sheets.
Form your cookies (I use a 2 tablespoon sized scoop, but you can make them bigger or smaller) and place them two inches apart on the sheets.
Bake for about 8-10 minutes, keeping a close eye on them during the last few minutes. You want them to be golden and not doughy in the middle.
Cool for a few minutes on the sheets before removing them.
A few notes on the recipe: My recipe is actually double the original. I almost never made a single batch because it’s not really any more effort. If you want, you can save some of the dough in the fridge for a few days.
I also don’t have an accurate cookie count, mainly because cookie dough is delicious. I think I can usually get about 36 cookies with my 2 tablespoon scoop, but that is a a very rough guess.
Even if you love sewing, there’s some parts that can be a chore. Ignoring those tasks or leaving them for later can result in wasted sewing time and money. Here’s a list of chores I try to tackle when I have a few minutes so that my real sewing time is spent actually sewing.
If you have a Side Winder, bobbin thread running out mid-project might not be a big hassle. If you rely on your machine to wind bobbins, though, running out means stopping your work, re-threading your machine to wind a bobbin and then setting it back up to sew. To prevent this headache, when you have a few spare moments, wind a few bobbins in your most commonly used colors. If you have a project in mind, wind a couple of bobbins in the needed colors. Keep extra bobbins on hand and wind at least one for every different thread color you have.
Clean your machine
Lint, threads and dust build up over time and can cause poor stitch quality or even damage your machine. It’s a good idea to make a habit of brushing the debris out at the end of each project, or during projects with linty fabrics.
Periodically you’ll want to vacuum out your machine to really clean it. Vacuum attachments made for cleaning computers work well for this. Some people use canned air, but that’s not recommended. It pushes some of the debris deeper into your machine.
Oil your machine
Once your machine is thoroughly clean, take a moment to oil it according to your manual. This will keep it running smoothly and reduce the need for costly repairs. If you don’t have the manual, you can usually find one online.
After oiling, always sew a few rows on scrap fabric to soak up excess oil. That way, you won’t risk ruining a project with oil spots.
The best practice is to put away tools and excess fabric as you go. It’s easy to get distracted and forget, though. Taking a moment here and there to run through your sewing area to tidy up when you aren’t working on a project can save sewing time later.
Keep a shopping list
Nothing is more annoying than having to stop work because you ran out of a necessary supply. Make note of supplies that are low or that have run out on a notepad to take on your next shopping trip.
Unless you know your final project will never be washed, you should always prewash your fabric. One way to make sure this happens is to wash it as soon as you bring it home from the store. You could also work it into your usual laundry schedule. Having a prewashing routine prevents delaying a project or worse, giving in to the temptation to make something and have your final product ruined in the wash.
Here’s a few common questions about Kombucha. I’ve answered them based on my research and personal experience.
How much should I drink?
If you’ve never had Kombucha before, you’ll want to start slowly. Kombucha can have a detoxifying effect that can be unpleasant if you rush it. It is recommended to start with about an ounce per day at first and gradually increase until you reach a comfortable level for you. If you notice any ill effects cut back or stop for a few days to let your body catch up. Drinking lots of water can help, too.
Of course, you should always listen to your body. If you feel like you can’t tolerate kombucha don’t push it. There are plenty of other ways to get probiotics. Also, I’m not a doctor, and the above might not apply to everyone depending on your personal health. If you have any concerns, definitely consult your doctor.
Can I use metal utensils when making Kombucha?
Metal tea kettles for boiling the water are fine. It’s fine to stir the tea and sugar together with a metal spoon before adding the SCOBY. What you want to avoid is the SCOBY coming into contact with metal as that can damage the SCOBY. Even then, I have heard very brief contact is ok, such as when cutting up a giant SCOBY. I prefer to peel apart the layers and avoid metal touching my SCOBYs, though.
Can I use honey/stevia/coconut sugar/some other sweetener?
The sugar is food for the SCOBY and plain white sugar is recommended because it is easy for the SCOBY to digest. I have heard of some people having success with other sugars, but I haven’t tried it myself. If you want to try another form of sugar, I would start with a small batch and keep another SCOBY in a tea/white sugar brew as backup.
Stevia or other zero calorie sweeteners will not work because they don’t provide food for the SCOBY.
Can I use flavored teas?
Not for the main brew. You can use flavored teas to add flavor in a second ferment.
Can I use decaf teas?
This is another one where I’ve heard conflicting information. Most say not to use decaf tea. If you want to try decaf, as with different sugars, I would start with a small batch and keep another SCOBY in a regular tea/white sugar brew as backup.
My SCOBY looks funny. Is it bad?
Most SCOBYs look funny. They can be smooth and creamy colored or have air pockets and brown spots. The bottoms usually have brown stringy tentacle things hanging down. New SCOBYs grow on top of older ones until they look like a stack of slimy pancakes. (Eww.) All of this is normal, and there’s probably a million variations I haven’t described.
There are two main things to watch for: mold and black. If your SCOBY molds, it will look like blue-green dusty mold, just like what grows on bread. If you get mold, throw it all out and start over.
Black means the SCOBY is dead or dying. Toss it.
My Kombucha tastes like vinegar. What happened?
Kombucha is supposed to taste vinegary, but if it’s too strong you can always mix it with something like juice to make it more palatable. You can also use super-vinegary Kombucha in place of apple cider vinegar in recipes. If it’s straight vinegar with no sugariness left, you could use it as a hair rinse or for household cleaning where you would use ACV.
To make future batches less vinegary, there’s a couple of things to try.
1. Kombucha brews faster in warmer weather. If it’s been hot, try a shorter brew time and/or increasing the amount of sugar in the brew.
2. If your SCOBY is getting super thick, split off some layers. More SCOBY = shorter brew time.
My Kombucha is too sweet. What happened?
The easiest fix is to let it brew longer. If it’s cold, moving your jar to a warmer location may help. I think the ideal range is somewhere around 70-80 degrees Fahrenheit.
You should also check the condition of your SCOBY. If it is turning black, you’ll want to replace it.
Should I store my SCOBYs in the refrigerator?
No. You want to avoid extreme temperatures because they can damage the SCOBYs. The best range is between 70-80 degrees Fahrenheit.
To store your extra SCOBYs, place them in a lidded jar with at least enough Kombucha for them to float and store in a cool-ish location, such as a pantry or shelf out of direct sunlight and away from heat sources.
When you get your homebrew timing right, kombucha is pretty yummy on it’s own. Sometimes you want something a little different, though. Or maybe straight kombucha just isn’t your thing but you still want the probiotic benefits. Luckily you can easily change the taste of your kombucha to make it more palatable or fix a soda craving. Here’s my tips for flavoring your Kombucha tea.
Mixing with juice
The simplest way to flavor kombucha is to mix it with juice or another beverage. This is a great way to get started drinking kombucha. To start, add 1-2 ounces of kombucha to a glass of your favorite juice. As your body and tastes adjust to drinking kombucha you can increase the kombucha to juice ratio.
I like to dilute 3-4 ounces kombucha with sparkling or still water, add a splash of lemon or lime juice and a bit of stevia. This makes a refreshing summer drink when served over ice.
Kombucha is also nice as an add in for smoothies. It can be fizzy on it’s own, though, so make sure to account for that when adding it to blended drinks. Leaving a little extra headspace in the blender is a good idea. Or, stir it in after everything else is blended.
Flavoring your Kombucha with a second ferment
You can also add flavoring in a second, shorter ferment. Basically you’ll put your flavorings in a bottle or jar (I like canning jars), fill almost to the top with your brewed kombucha and cap the jar. Leave at room temperature for 2-4 days and then refrigerate or drink.
The second ferment can increase the carbonation in your kombucha, so it’s a good idea to be cautious when opening and storing the jars. I’ve never had a jar break from the pressure, but I have had the metal disks on canning jar lids pop up in the middle. If I think too much pressure is building up, I “burp” the jars by opening them just enough to release some of the pressure and recap.
There’s a variety of things you can add for the second ferment. Really, any herbs, spices or fruits can be added. If you want to increase the carbonation, add a little bit of sugar, honey, raisins or a sweet fruit. My favorite thing to do is put enough orange peel to fill the jar halfway, add a teaspoon of sugar or honey, top with kombucha and let it sit for two days. It makes a kind of healthier orange soda and uses something that would normally have been tossed.
Other flavorings I’ve tried:
Lemons and limes cut into wedges, sliced or just the peels. You can also use a lemon or lime half after juicing it for another recipe.
Fresh sliced ginger, plain or with a dash of chai spice and squirt of honey.
Fruit flavored herbal teas, one bag per quart jar.
If you brew your own Kombucha tea, I would love to hear your tips for flavoring your Kombucha. Please share them in the comments below.
Next week I plan to do a FAQ/kombucha myths post. If you have any questions please share them in the comments and I’ll do my best to answer them.
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