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Upcycle with these 5 unique ways to repurpose your old jeans
Posted by: | CommentsIn today’s more environmentally conscious world, people are finding unique ways to upcycle by repurposing old jeans. When you upcycle, it means you are converting something that is no longer useful to you into something new and different with better quality. Therefore, you’re turning something useless that would otherwise be waste into something functional and new. So, if you don’t wear those old jeans any longer, it doesn’t mean they are useless. Repurposing your jeans is a great way to go green while being imaginative. Call it eco-friendly craft-making with a fabric that’s extremely durable and machine-washable.
We’ve linked the upcycle ‘how to’s’ for these 5 ways to repurpose your old jeans:
1) Shopping bags – make your own fashionable denim shopping tote.
2) Quilt – cut out denim square patterns to create your own unique quilt.
3) Blue Jean Notebook – when your child is looking for a little extra flare in the classroom, this is the perfect craft for them.
4) Apron – a stylish apron for the cook in the kitchen.
5) Baby Bibs - a practical, durable, washable and cute solution for mealtime.
And here’s 3 more common ways for you purists out there:
Traditionalists typically repurpose jeans into shorts or a denim skirt, or even a new pair of jeans for your toddler. There are so many ways to repurpose your old jeans that it really gives you an opportunity to be creative.
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Meatless Monday with Vegetarian Shepherds Pie
Posted by: | CommentsHappy Meatless Monday! Meatless Monday is a non-profit initiative that represents an eco-friendly global movement to reduce consumption of animal products in favor of more plant-based meals to help combat global warming and improve personal health. Today’s recipe is courtesy of Food Network star Aida Mollencamp. It’s a vegetarian twist on a classic favorite – Vegetarian Shepherd’s Pie:
Vegetarian Shepherd’s Pie – Serves 8
Ingredients
- 1 1/2 cups low-sodium mushroom broth
- 1/3 cup dry red wine
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 3/4 ounce dried porcini mushrooms
- 3 pounds russet potatoes, peeled, and cut into large dice
- 5 tablespoons unsalted butter
- 2 pounds cremini mushrooms, stemmed and quartered
- Salt and freshly ground black pepper
- 1/2 medium yellow onion, finely chopped
- 3 medium celery stalks, finely chopped
- 5 medium garlic cloves, finely chopped
- 1 medium celery root, peeled and small dice
- 3 medium carrots, peeled and small dice
- 2 medium parsnips, peeled and small dice
- 1 tablespoon finely chopped fresh sage leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 2/3 cup whole milk
Directions
- In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strain mushrooms before using, reserving liquid.
- Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes.
- Heat the oven on broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms.
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Ken has a fantastic new cookbook aptly named the 