Practical & Conscientious Parenting
Archive for July, 2009
Cloth Baby Wipes
15 years
by Zach
in Creative Projects
Zig-zag stitching down each side of the pencil line
Anne had a couple of twin sized organic cotton sheets that she didn’t want any more, and she suggested we use them to make baby wipes. We took her up on her advice, and I couldn’t be more pleased with the results. It was a really quick and easy project, and a great way to re-purpose old sheets.
The sheets were both fitted, one was jersey knit and the other was standard weave. Ashley took a seam ripper to the corners as best she could, but we ended up losing a bit of fabric anyway. Looking around online, I found some other cloth wipes that were 8 1/2″ squares. I decided to measure them out to 9″ square because I have big hands and I knew the jersey sheets were going to curl a bit at the edges. Between the two sheets we were able to make 64 cloth baby wipes!
Cutting between the stitches.
I started by marking out a grid on the sheet, with four long columns divided into seven boxes on the sides and nine in the middle (I wasn’t able to use the parts where the corners had been). Since I knew I’d be cutting along the pencil lines, I made two wide zig-zag stitches on either side of the line, starting with the long lines.
After I had all the long lines stitched, I sewed the cross lines, making sure to double back every time I crossed a long line to help secure the stitches after cutting the wipes apart. Then it was just a matter of cutting along all the pencil lines. I actually found it easier to cut off the first half once I had all the stitches done for it so that I didn’t have to keep shifting around the whole sheet.
And since we’ve been dying a bunch of diapers lately, we through the wipes in, too, to add some color. They turned out great! I like the standard weave wipes the best because they lay flat and they feel the softest. But I think the jersey knit wipes will hold up longer. We’ll see….
Raspberry Peanut Butter Chocolate Bars
Raspberry Chocolate Peanut Butter Bars
Safeway had local raspberries reduced for quick sale today and I couldn’t pass them up. Then I got home and realized that I had a whole flat of raspberries that were all ripe- just touching them turned them to juice. We’ve been on a bit of a protein kick lately, so I decided to try to do something with peanut butter (because obviously the protein in peanut butter completely counteracts all the carbs in the raspberries, sugar, and chocolate…).
I couldn’t find quite the recipe I wanted, so Ashley and I started with the ‘Raspberry-Chocolate Chip Blondie Bars’ recipe from ‘Vegan With A Vengeance‘. It doesn’t call for peanut butter, but a little serendipity helped out: we ran out of soy yogurt, so we subbed in peanut butter. The recipe calls for holding out some of the blondie batter and putting it on top of the raspberry topping, kind of like a cobbler. I’m more a fan of crisps and crumbles with the oatmeal streusel style topping, so I adapted a recipe from ‘Sweat and Natural‘ to go on top. Here’s the recipe:
Raspberry Layer
2 1/2 cups fresh raspberries
3 Tablespoons cornstarch
1/4 cup cold water
1/3 cup sugar
2 1/2 cups fresh raspberries
3 Tablespoons cornstarch
1/4 cup cold water
1/3 cup sugar
Blondie Layer
3 3/4 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup peanut butter
1/2 cup soy milk
1/2 cup plus 2 Tablespoons canola oil
2 cups sugar
1 Tablespoon vanilla extract
Crumble Topping
1/2 cup rolled oats
3/4 cup flour
1/8 teaspoon sea salt
3 Tablespoons canola oil
3 Tablespoons maple syrup
You’ll also need 1/2 to 1 cup chocolate chips (depending on how much you NEED chocolate).
Preheat your oven to 350º, and lightly grease a 13×9 pan.
For the raspberry layer: combine all ingredients in a saucepan and bring to a low boil. Reduce heat and simmer for ~5 minutes, or until thickened.
For the blondie: combine wet and dry ingredients separately, then mix together. The dough should be stiff, a bit like peanut butter cookie dough.
For the crumble: combine dry ingredients, then add wet ingredients. Use your hands to help the mixture crumble.
To assemble, press the blondie dough out into an even layer in the pan. Spread the raspberry filling on top of the dough, then sprinkle with 1/2 the chocolate chips. Use your hands to crumble the… uh… crumble on top of the raspberry layer. Sprinkle the rest of the chocolate chips on, and bake for 40-45 minutes. Let it cool for ~20 minutes before you cut into it. Enjoy!
Duck Omelettes
15 years
Last night for dinner we scrambled some eggs from our friends’ duck Olive. We mixed in some fresh tomatoes, pesto, and buffalo mozzarella. We are blessed in the pacific northwest to be surrounded by local farms, but this was the first time I’ve ever eaten eggs from someone I know.
To be honest, I was a little uneasy getting ready to crack them. It made me kind of squeamish to think of them coming from the body of a living creature whose face I had seen. But once they were in the bowl, they just looked like big chicken eggs. I was actually surprised that what I think of as fairly different kinds of birds have such similar eggs. I wonder what unfertilized robin, crow, and hummingbird eggs look like inside.
Anyway, I’ve been wanting to shift my diet more toward locally produced foods, so I was happy to make that connection. Also, Olive’s caretaker asked for the shells back because she eats them, so one less thing in the waste stream. (Our local trash company just started accepting food scraps in with the yard debris bins, but they only take produce, no animal products.)
I’ve also been enjoying lots of fresh local berries picked by friends, and thinking about trying out some preserving this year. Summer’s going by quickly though…