no waste | organised castle

This afternoon I made an apron. It was in response to an enquiry to our Boomerang Bags group from someone who wanted to know if we made aprons.

Our group has been considering diversifying a little so this was a perfect opportunity to test my skills.

In keeping with the Boomerang Bag ethos of saving textiles from landfill, it is made entirely from salvaged fabric. The red is a discarded cushion cover which I had unpicked. I used the wrong side of the fabric as the right side was quite faded. The striped fabric is from a discarded apron – I used the original ties for the waistband and ties. Finally, the dog fabric was a scrap leftover from a bag I made – the original piece was given to me. The dog fabric is a pocket which is divided into 5 sections.

I can definitely see an opportunity to make some more for our upcoming market stall next month.

There has been quite a bit happening here as we prepare to leave for our holiday in less than 2 weeks.

However, some things remain consistent and preparing meals is one of them. They are not overly fancy but here is a quick snapshot of some of our recent food.

This was my Sunday brunch. Omelette with stir-fried cabbage and a glass of freshly squeezed orange juice. Apart from the seasonings (salt, pepper and smoky paprika), everything was sourced within 20 metres of my kitchen. No chemicals, no packaging and no transport costs. This is not feasible for every meal or even every day but it is quite exciting when it happens.

2019-08-06 01

Then there are leftovers. On Saturday evening we had Mexican quinoa followed by satay chicken and vegetable stir-fry the next night. So last night was leftovers – a multi-cultural taste sensation! They are not flavours I would generally combine but it was a wholesome and satisfying meal.

2019-08-06 02

Note that there was cabbage in the stir-fry. When you have several home-grown cabbage it goes into pretty well everything. There is no photo but we also recently had baked potatoes with salad and a generous serving of coleslaw.

As a change from cabbage, today I picked these 2 beautiful heads of broccoli. I steamed the florets of broccoli then made a tuna and tomato (with a touch of chilli) sauce to pour over them and finished with cheese and flaxseed meal topping. A few minutes under the grill and I served it with some rice.

2019-08-06 03