A few years ago, we replaced all our kitchen appliances with Energy Star appliances and are reaping the benefits of energy savings. However, we still have a set of washing machines that my grandmother purchased for me over 20 years ago when I was still single. Given the sentimental value, and the fact that they’re still going strong, I don’t have the heart to replace them. Unfortunately, they are energy guzzlers; my 1990s electric clothes dryer, for instance, use at least 17 percent more energy than those produced today.
Since air drying our laundry will save on energy costs, we couldn’t wait to try our MULIG drying rack. Even though there’s only two of us in our household, given the age of our dryer, we estimated that air drying could save us up to $125 a year, which is better off in our pockets!
When we renovated our basement and built a brand new laundry room, it gave us the perfect space to set up the drying rack so we could lay our clothing out to dry.
As you saw in Part I of Waste Not Want Not, in trying to live a more a sustainable lifestyle, it’s important to us to reduce food waste. In Part II, we’re taking it another step further: along with reducing food waste, we’re reducing water and excess packaging waste.
In creating a sustainable lifestyle, it’s important to us to reduce our food waste. In this first part of a 2-part series, we’re showing you how we’re getting meal planning and inventory tracking organized. We’ll even provide you with a printable meal planner to help you with your own food waste management goals!
On today’s Sustainable Sunday, we’re cooking up batches of chicken stock to keep on hand as the cold weather settles in (we usually freeze it). Nothing could be better than a steaming bowl of hot chicken soup to keep warm on a winter’s day!
‘Stocking’ up the freezer
Homemade pesto is the payoff after we previously showed you how to set up an indoor herb garden! My personal favourite herb is basil and we use it in a lot of dishes. It’s not only great as a pesto, but in a bocconcini, tomato and basil salad. As you’ll see later, we also love to use it to simply top a burger.
You might be tempted to pick off a leaf or two as you need it. But if you make a habit of doing that, you can leave the plant looking spindly and sad. The key to producing more basil, and keep it lasting and looking good, is to prune. Pruning will foster full bushy plants. To ensure that you are not going to damage the plant, wait until it has at least three or four sets of leaves and is about 6″ to a foot tall before the first pruning.
Basil leaves grow on opposite sides of the stem. Cut the plant 1/4″ above at least two sets of leaves (where the scissor icon is pictured below). The leaves left at the top of the stem will grow out to become branches. Once the branches bear a few sets of leaves, again, just cut them above a pair of leaves and the plant will re-grow.
The scissor icon shows you where to prune the stem so you can pop it into some water!