Yard Last Summer: Before and After

As I prepare for the season of gardening ahead, I realized that I did not write a single post about my new yard last summer, probably because I was too busy working in it to write about it. It's a grassy 70 by 20 feet, which is big for New York standards and gives us a good amount of space to work with. Unfortunately, the lush and shady trees make gardening a challenge. I also think the patio is awkwardly small - something we're trying to improve this year. It's a constant experiment and work in progress.

Before: the first time we saw the yard last June

After: In Late August, after cleaning, planting and decorating

We moved in to the new apartment in late July, and the apartment had been vacant since April or May, so the first step was just to clean up the overzealous weeds and trim the grass, which my boyfriend did using a scythe and a pushmower. I also dug out lots of weed roots using a trowel.

Under the weeds, I found the remnants of an old raised bed. However, without knowing the provenance of the soil and it being in a shady spot, I chose to plant ornamental plants rather than vegetables in the bed. I did a lot of digging to put impatiens in the ground and decided that I'm never again planting annuals in the ground as starters - only as seeds. Perennial starters - like the hostas and dusty miller - on the other hand are worth it, since they will come back again this year.

I planted an assortment of flowers and herbs in pots, which did fine, and fall vegetables from seeds, which didn't grow (post to come). In the back of the yard we keep a compost bin made out of a trash can (which also deserves its own post). While we trimmed back a lot of weeds, we left the lovely ivy already growing and expanding along the fences on both sides.

Evan's parents gave us a bistro table set, which is perfect for dinners for two. They also gave us the chiminea which extends the use of the yard into cooler mosquito-free fall and spring times. It's technically illegal to have open fires outside in New York City, but the chiminea is much safer than a firepit, and it's only an issue if neighbors complain to the fire department, and so far, so good. 

For entertaining, we made a big table by putting an old door on top of sawhorses. We found several wooden folding chairs on craigslist, that we keep stashed away inside and pull out for extra seating for dinner parties or backyard gatherings. My images of actually having outdoor dinner parties around this table, however, were quashed by tropics-level mosquitos (someday I'll write about that too).

It may still be snowing, but this year, I'm already scheming up what are probably over-optimistic plans of more flowers, more vegetables and fewer mosquitos.

Naturally Risen Sourdough

Here's an update on my sourdough experiments : my first batch without any added commercial yeast rose all on its own! Previously, I'd relied on 1/4 tsp of commercial yeast as a sort of training wheels, but now I'm excited to be able to bake bread without it. It feels empowering to know that if I maintain this starter, I can make bread even if I don't have access to yeast.

Two days before baking, I removed the sourdough starter from the fridge and fed it with 3/4 cup flour and 1/2 cup water. I covered it with a wet cloth and let it sit on the counter overnight. By the next day, it was dotted with tiny bubbles and smelled quite yeasty. By feeding it and letting the starter sit out of the fridge for a night before baking, it really activates the yeast - unlike the cold in the fridge, which suppresses it.

I prepared the dough by combining half the starter with 2 cups of all purpose flour, 1/2 cup of whole wheat flour, 1/4 cup sunflower seeds, 1/4 cup flax seeds, 1 tsp salt and a little less than 1 1/2 cup water. I went easy on the whole grains this time so as to not hinder the rising process. Since it worked out, next time I'll try adding a greater proportion of whole wheat and other grains. I let the dough sit out on the counter for another night, before baking it the next day according to these directions.

I returned the sourdough starter to the fridge to wait until the next baking. I added just a little flour and water, so that the yeast won't run out of "food" over the week or so. When I'm ready to bake again, I'll follow the same process as above.

Slow Cooked Honey Nut Granola

I go through different workday breakfast phases. After college, there was a time of morning acai and banana smoothies. Then a street cart bagel phase, till that got too unhealthy. There were two separate periods were my usual breakfast was a slice of plain homemade toast. There was a summer of eating muesli and a winter of making oatmeal quickly in the microwave with walnuts and honey. There have also been many days where it's just a cup of coffee or chai tea. Lately, my breakfast of choice has been granola. 

The great thing about making granola is that you can adapt it however you like. My favorite ingredients are below, but I've made many variations depending on the sweeteners I've had on hand. I once even made a successful batch of granola using leftover simple syrup. To keep it healthy, I try to use the minimum amount of oil and sweetener necessary. 

You can make granola in the oven, but I also learned this year that it can be made in a crock pot and wanted to share how easy it is. Leave the granola to cook while you go about your lazy weekend afternoon, checking to stir it now and then. Be careful not to get so caught up in your day that you forget about it altogether, though, or it will burn on the edges (it's happened to me more than once). 

A batch this size usually lasts me about two weeks worth of weekday breakfasts. It also makes about four gift-size portions. This holiday season, I shared my granola by preparing jars for my coworkers. It was much less work than baking up a storm of cookies and it stores better.

Slow Cooked Honey Nut Granola

4 cups rolled oats

1 cup walnuts

1/2 cup almonds (or other nuts)

2/3 cup unsweetened coconut flakes

1/3 cup flax seeds

1 tsp cinnamon

1 tsp ginger

1 tsp nutmeg

1/3 canola or olive oil

1/3 cup honey (or maple syrup or sugar or some combination)

1/2 cup dried currants or raisins (optional - add after cooking)

In the slow cooker, combine the dry ingredients. Add the honey and oil and stir until the granola mixture is thoroughly coated. Cook on high for 2 1/2 hours, with the lid slightly propped open with a chopstick or other utensil. Stir well every 30 minutes so that it cooks evenly. Turn off the heat once the oats are golden. Be careful to not let the granola on the edges starts browning. Add the currants and  transfer to a glass or ceramic container to store.

A Living Tree and Other Holiday Decor

Happy New Year! I didn't do any decorating in my own apartment last year or the year before, so I was excited to pull my holiday ornaments and decor out of storage this year to cheer up my home with:

A fake garland where there's usually a window valence.

Stockings made with recycled burlap and sweaters that I bought from The Little Green Bean on Etsy a few years ago. With some chocolate treats from Mast Brothers hiding within.

Holiday cards from friends and family (including some favorites saved from previous years) hung with string and clothespins.

A living tabletop Alberta Spruce tree. Last year we killed our living tree, but this year we put it outside right away, where it can decorate our yard with twinkly lights year round and hopefully survive so we can bring it back inside for next winter's holidays. For more about how to keep a living tree alive, check out my post today at The Green Phone Booth.

How did you decorate your home for the holidays?

Guest Post: Hunting My Own Meat

While New York gets back on its feet and prepares to return to the normalcy of going back to work, my sister Lisa is here to share a guest post from Oregon about fulfilling her lifelong dream to learn to hunt (which I never knew she had).

A long, long time ago, when I was a child on a goat farm, I became a vegetarian. My reasons: it was environmentally irresponsible, wasteful, and often cruel to animals. My parents weren’t into it, but they stopped trying to feed me meat after a month or so. I never thought it was wrong to kill animals -- I knew as a human that it was a natural activity. Hunting was a controversial and extremely cultural issue in southern New York. Deer are overpopulated because they no longer have any natural predators besides humans. And I only knew of one person in the whole town (of 30,000 people) who hunted. Hunting was portrayed as something that hillbillies do, it was uncivilized and gross. I never prescribed to that shitty bias. I remember taking a poll in high school once where I asked people two questions: 1) Do you think hunting is wrong or cruel? and 2) Are you a vegetarian. 0% of my 40 person study group were vegetarians but about 50% said they were against hunting. Interesting results!

So, basically, I could not wait until the day that I actually was able to learn to hunt my food, to kill it and prepare it myself, to have the most cruelty-free and sustainable meat.

After graduate school in New York City, I moved to the high desert of Eastern Oregon, and have slowly begun to ease my way into the activities that are so common and normal here: hunting and fishing.

Last June I caught my first trout. I went on my first deer hunt a few weeks ago, with my boyfriend and his family who are very experienced and intelligent hunters. I learned gun safety, hunting strategy, and the excitement and beauty of a hunting trip. We hunted in the northeastern corner of Oregon where the red sunrises and sunsets flowed through the geometry of 400 foot deep canyons. And I shot a deer through the heart with one shot (I guess the hand-eye coordination from softball pitching lessons really paid off, mom!). No suffering, instant predation. Gutting the deer felt felt much more natural than I thought it would. It was like dissecting an animal in biology class, except with the proud knowledge that we were all going to share several great meals afterward.

Duck hunting is trickier than I thought. I hunted for ducks in a wildlife area in a basin lake from 7-11am, and then again from 1-4pm, my whole body covered with varying layers of camouflage except for my eyes (ducks can see color and understand what a face is). It was very cold, then it was very hot, and we only saw about two ducks flying the whole day.

My boyfriend's family and I are going duck hunting Thanksgiving morning, to bring home some fresh duck, and maybe geese, to cook as our Thanksgiving meal. I'm glad that I get to participate in such a thankful and sustainable tradition.

The only thing left is to get Julia to hunt with me when she comes out to Oregon at some point (which is totally going to happen).

Hmmm, I don't know about that. While I support the act of hunting your own meat for the same reasons that Lisa does, I'm personally not interested in taking part in it, at least for now. Although, I do think it would be a useful survival skill if we see apocalyptic environmental and economic changes during our lifetime. What about you - would you ever go hunting?

Make Your Own Deodorant

This looks like a photo of regular deodorant, but it's actually my homemade deodorant. I'd been meaning to try this out for a long time as part of my general trend toward eliminating personal care products and their associated risky chemicals from my life. In fact, back in 2009 I considered going deodorant free, but that never happened (probably for the best). But I recently realized that even the natural deodorant I'd been using, while free of aluminum, still had a low rating on the Good Guide due to a questionable ingredient called propylene glycol. This fall when this deodorant finally ran out, I decided to follow my successful homemade replacement for shampoo and make my own deodorant.

It was as easy as mixing coconut oil, baking soda and corn starch. I left out essential oil since coconut oil itself has antibacterial properties and I like the scent of it. I started out with Crunchy Betty's recipe of 1/4 cup baking soda, 1/4 cup cornstarch, and 5 tbsp coconut oil but found that I had to add a little more of this and a little more of that until I got a consistency that was solid enough to refill my deodorant container. Winter is a good time to try this out, since coconut oil is only solid below 76 degrees Fahrenheit. I would prefer to use a little glass jar rather than a plastic container, but since I need to carry my deodorant with me for bike commuting, it's better for the container to be lighter. I also figured I would be able to roll it on like I was used to, but the homemade stuff doesn't hold together as well, so I scoop out a little and rub it on with my finger. I don't even necessarily have to worry about washing my hands afterward since the ingredients are all safe and edible.

Do I smell? I don't think I sweat or stink anymore than I did on regular deodorant. I don't shower after biking to work, I just reapply this and I'm good to go. My boyfriend said he would warn me if I smelled too much and that hasn't happened. Now, I just smell slightly of coconut, which I find pleasant. My roommate is impressed and wants to try it out, so I need to remember to make her a sample soon.

Make Your Own Mustard

When I went to my make mustard for my father's holiday gift this year, I realized that I've never posted the go-to recipe I've been using for years now. The concept behind making mustard is very simple: soak mustard seeds in a vinegar-based liquid and then blend it. That liquid can be just vinegar and water, but I like to use beer or wine for more flavor, as well as honey for some sweetness to offset the spiciness. You can also add whatever spices your heart desires for endless variations. Despite using white seeds, which actually look yellow and are supposed to be the most mild of the types of mustard seeds, this comes out hotter than the storebought stuff and takes a few weeks to mellow out. I also recently learned you can heat the liquid first, which will cut the mustard's bite, but I haven't tried that yet.

Mustard seeds can be found in the spice section of most grocery stores. Some seeds I've bought are harder to blend than others for no apparent reason and result in a coarser mustard - just a warning. This makes a very simple gift, which you probably wish I told you a few weeks ago, or is a simple way to impress barbecue guests, or is just a good thing to have in your fridge since the anti-bacterial properties of mustard mean it will last for months.

Also, happy holidays!

Homemade Spicy Honey Mustard

1/4 cup white mustard seeds
1/4 cup beer or wine
1/4 cup white vinegar
1 tbsp whole peppercorns
1 tsp salt
1 tsp tumeric
1 tsp mustard powder
1 tbsp honey

Combine all ingredients in an empty jar* and put in the fridge for a week. One to seven days later, blend the mixture until seeds are mostly ground and it reaches your desired consistency, adding a little water a tablespoon at a time if necessary.

* It is suggested that you rinse and save salsa and peanut butter jars since they are perfect for homemade condiments.

Why stop using shampoo?

Why do I use baking soda instead of shampoo? Well, as most people don't realize, personal care products like shampoo, makeup, soap and lotion are not regulated. The FDA does not assess the safety of personal care products or their ingredients, and less than 20% of cosmetics chemicals have been assessed by the industry's safety panel. So companies freely use harmful chemicals in products that we slather on our bodies multiple times a day. Lipsticks commonly have lead in them, while shampoo and toothpaste contain parabens, sodium lauryl sulfate, petrochemicals, etc linked to cancer, reproductive health, asthma and other health problems.

Unlike most women, who use an average of 12 of personal care products a day, I have limited mine to a locally made bar of soap, baking soda, Tom's of Maine toothpaste, aluminum-free deodorant and Burt's Bees lip balm. No, I almost never wear make up or lotion.

You do not actually need a multitude of products. This is a lie that corporate advertising campaigns have perpetuated. They hae convinced us we are not pretty enough and need a regimen of products like shampoo to make our hair shinier, makeup to look prettier, lotions to make our skin softer, perfumes to make us smell better, nail polish (the most toxic of them all) because bare feet are not classy enough, and so on. (Literally, I was in an elevator once with my coworkers who talked about bare toenails not being classy while I was standing right there in my sandals. But it's "okay" for me because I'm the eco-exception.)

Meanwhile, I often get comments from people telling me my skin looks great and asking how do I do it. Here's how - by not putting anything on it but water and occasionally soap. From my own perspective, I have as many pimples as the rest of them, but we tend to be more self-conscious and pay more attention to our own blemishes than other people actually do. What's more important? Your health or meeting a false standard of beauty?

On a positive note, the Safe Cosmetics Act of 2011 was introduced this summer in the House of Representatives. If passed this bill will give the FDA the authority to ensure that personal care products are free of harmful substances. You can learn more about all of this by watching The Story of Cosmetics video below, checking out the Campaign for Safe Cosmetics, and discovering whether the products in your own bathroom are good or bad at the Good Guide.

Going shampoo-free

Among my 25 things list were goals to use homemade body products. I'm waiting until my current store-bought deodorant runs out to try my hand at that, but I have successfully been shampoo-less aka "no-poo" since March by washing my hair solely with baking soda. Maybe I have low maintenance hair (straight and fine), but unlike some people who go through a greasy transition period, my hair has always felt clean and the same after a baking soda wash as it did with shampoo.



The idea is to combine baking soda and water into a paste to apply to your hair. There are different approaches. I fill a small jar with baking soda and then add enough water until it forms a paste that I can easily scoop out with my hands and lather into my hair. You could use an old shampoo bottle or cup and a higher ratio of water for a more liquid-y solution that is easy to squeeze onto your hair. Some people also like to do a rinse with white or apple cider vinegar afterward as a conditioner, but my hair feels the same whether I use vinegar or not, so I don't.

If you miss the scents of shampoo, you could add something yummy smelling, like a drop of lavender essential oil, cinnamon sticks or vanilla extract, to either the baking soda or vinegar, but I go plain. One jar lasts about a couple weeks, and since baking soda is readily available for about $2 a box, it is much cheaper than shampoo. This also helps me reduce my use of plastic.

Why stop using shampoo? To avoid the multitude of unpronounceable and potentially hazardous chemicals listed in shampoo ingredients. Stay tuned for my next post about the personal care products industry and why you should care about what's in your bathroom.

Making Cloth Napkins

I’ve talked about no sew napkins here before. I’ve made some myself, which weren’t as cute as those, but just an old pillowcloth cut into squares. They are definitely frayed and not necessarily fit for company but serve just fine as multipurpose rags/napkins. But now, my new roommate (who is also my best friend – yay) has a sewing machine, which means I can finally try sewing projects like cloth napkins.

I went to Mood Fabric, and was disappointed to see that despite being what I understand is New York’s premier fabric store, their organic section was limited to ten solid print colors of cotton twill. The clothing industry needs to catch up with the food industry and keep working toward the Sustainable Apparel Index.

It was probably the first time I’d used a sewing machine since home ec in middle school. The sewing itself wasn’t too hard, and I didn’t care that my stitches weren’t straight, because they are just napkins after all. But the time intensive part was all the pinning. First, I washed the fabric and ironed it. Then I laid out an existing cloth napkin I had as a pattern to cut pieces around. Then for each napkin, I folded over the edge, pinned it into place, sewed the seam, ironed it to hold the stitch, and then folded over the edge again and pinned, sewed and ironed again. According to The Kitchn, you could get away with just ironing over the first seam and only pinning and sewing the second seam, which I will try next time. I would also do some actual measuring because they came out as uneven rectangles.

I bought two yards and was able to make two large restaurant-size napkins and four smaller half-size napkins, which someone got for his birthday, with a jar of my pickled banana peppers. I still have almost a yard of fabric leftover so I can make some more napkins for my own apartment when I have enough time for all that pinning.

Knitting and Thinking Harder about Handmade

On average, I knit about one scarf each winter, using the most basic knit pattern, which is the limit of my knitting skills. This year I got a headstart and already completed one scarf for a birthday gift. In the past I have simply picked out yarn from a store based on cost, color, and feel. However, while making homemade gifts and buying handmade items has become a rallying cry and an important way to keep money out of corporation's pockets and support small businesses instead, sometimes simply handmade is not enough. In fact, one of the benefits of handmade is that you can exert more of a direct influence over the materials used.

So I started to think harder about the source of my scarf materials. If it's wool, what were the conditions of the animals raised for wool? Did the wool travel halfway around the globe to get to me, from Australia and New Zealand, which are the leading wool producers? If it's cotton yarn, what about pesticides? If it's acrylic, it's manufactured with polycrylonitriles, which may be carcinogenic. And then there are the dyes, probably laden with toxins rubbing up against your chin as you try to keep warm.


This batch of yarn came from happy sheep upstate, care of Catskill Merino, a farm that sells lamb meat and hand-dyed wool at the Union Square Greenmarket on Saturdays. You may have noticed their gorgeously colored natural-dyed skeins while passing through the market. This fascinating Osage and Logwood color looks gray-green indoors with highlights of lime green in sunlight. The yarn is soft and I loved working with it. It wasn't that much more expensive than "nice" wool at a regular yarn store, so I felt it was worth it. There are many other eco-friendly yarn options out there, and alternatively, you could also check out your local thrift store for yarn or unravel an old sweater to reuse.


I like that kniting lets me relax and feel productive at the same time. It's a welcome way to slow down in this busy era of life when I feel I should always be accomplishing something with my time. The repetitive process is a meditative kind of multi-tasking, knitting while sitting around the living room watching TV with roommates or chatting on the subway.

I've got more yarn leftover from a lazy scarf fail last year, so I think a friend or family member might find a scarf under their tree this December. Who wants one? I'm considering expanding my repertoire to add some kind of pattern this time. This holiday season, I challenge you to also not only buy or make handmade gifts, but to think harder about handmade.


hanging yarn photo via flickr

Homebrewed Pumpkin Ale

I got together with friends for a skillshare day a couple weeks ago. Among the various food and drinks we made, the highlight was pumpkin beer, led by our resident expert homebrewer who provided all the necessary equipment. As a craft beer snob, I have always been curious about homebrew, so I was psyched to get an inside look at the brewing process.




Fall is the perfect time to make pumpkin ale. Like Sixpoint Craft Ales did for their Pumpkin Brewster beer, we chose to use real pumpkin rather than canned. I roasted a three pound sugar pumpkin, which yielded approximately 3 cups of puree, or the size of a 30 ounce can of pumpkin. Why use canned when you can easily get fresh, local pumpkins this time of year? Make sure it is a sugar pumpkin, though - the same kind used for baking, and not a regular jack-o-lantern pumpkin for carving.


Roasting a pumpkin is easy: Slice the pumpkin in half, scoop out the guts, and place it on a deep baking tray, flesh side down, in an inch or so of water. Roast at 450 for about 40 minutes, until flesh is tender and easily mashed with a fork.


I also roasted pumpkin seeds to snack on during the skillshare: Separate and rinse the seeds from the goop in the center of the pumpkin, toss in olive oil, salt, and pepper, spread seeds out in an even layer on a baking sheet, and roast for about 10 minutes. Crispy pumpkin seeds are addictive.


You can now find brewing supplies in Brooklyn at places like The Brooklyn Kitchen and the Brooklyn Brew Shop, but this kit was ordered online from Midwest Supplies. It was handy how everything came included in the box, even various spices associated with pumpkin pie like cinnamon and nutmeg. The complete recipe we followed can be found here.


It is important to keep in mind throughout the process that everything needs to be cleaned and sanitized, including the stirrer spoon, fermenter jugs, and transfer tubes. The first step was to bring a giant pot of 3 gallons of water to 155 degrees, which took a long time - probably over half an hour. We then steeped a bag of crushed grains in the hot water for 30 minutes. Then we removed the pot from heat and let it sit for another 5 minutes before discarding the grains.


Next, we stirred in a whole container of malt syrup, which is similar in consistency to molasses, as well as brown sugar, although most beers do not typically require sugar at this stage.


After adding the malt and sugar, we brought the water to a boil, added half the hops, and let it boil for 60 minutes. At 55 minutes, we stirred in the pumpkin puree, and at 58 minutes, we added the remaining hops and spices. Here you can see the pumpkin swirling in the wort as it boiled. Note: during this first day of the brewing process, the beer is called "wort."


Afterward, we had to cool the wort to 80 degrees, which we did by putting the pot in a sink filled with ice and cool water. This also took a long time, another half hour or hour, as we swapped out the water every 10 minutes or so to continue the cooling. The sink nearly overflowed as the ice melted.


Once the temperature dipped below 80 degrees, it was time to transfer the wort from the pot into the primary fermenter, a large glass jug.


Normally, the wort should keep streaming on its own through the tube after a couple pumps. However, the pumpkin sediment prevented a steady stream, so it took some time to manually pump all the beer into the fermenter. Somehow, beer sprayed everywhere when the tube accidentally got off course. I think we had one too many (storebought) beers to drink during the course of the skillshare day.


The final step was to add proofed yeast (similar to baking bread) to the top of the jug. This airlock stopper was put in place to allow air to escape without letting air or bacteria enter as the beer bubbled away occasionally for a few days. After a week, it was transfered to the secondary fermenter, or a second glass jug, to help reduce sediment.


Another week later, it was time for bottling. At this time, the beer is done fermenting, and a little sugar was added just before bottling to activate the carbonation process. We rinsed, sterilized, and rinsed again about 40 beer bottles and caps. You can collect empty beer bottles and recycle them for this second life. Using a special tube, we transfered the beer into the bottles, and capped off each one.

Normally you can get up to 50 bottles from a five gallon batch, but again, the pumpkin sediment caused some problems. Toward the bottom of the batch, sediment blocked the beer from flowing into the bottles, so we had to scrap the last dregs. In total, we ended up with 39 bottles. Lesson learned: beer with pumpkin or other ingredients added are tricky to work with.

We poured a sip to try, and it definitely tasted like a pumpkin ale, with a little sweetness and bitterness, but unfortunately it did not seem very strong. For whatever reason, it didn't bubble or ferment for as many days as normal. Now that the beer is bottled, it will be ready to drink in two weeks, and hopefully the taste will improve with carbonation. I am excited to drink it!

Greening My Holiday Decor

Every year I think about getting a Christmas tree but then...don't. Mainly because the cost of a tree plus a stand seems unnecessary for a small apartment, especially when I'm already spending left and right on gifts during the holidays, and also because we always unwrap presents from beneath my parents' tree on Christmas morn.

This year I had my heart set on a little potted fir tree, thinking I could keep it alive ever after in the yard. Thus solving the environmentalist's condundrum of whether a live tree that is chopped down and thrown out is better than a fake tree made out of plastic but used year after year. However, I was disappointed that the tree vendors at the farmers market near me are only selling cut trees. I've seen some potted trees for sale at the usual sidewalk setups, but I'd rather not support them since they probably use pesticides and probably racked up carbon miles by bringing the trees from Canada.

So no tree it is. But over the past few days I've created a warm holiday feel in the apartment through other decorations, incorporating reusable or recycled materials.

* A fake evergreen garland and ornaments bought on sale years ago. Easy to store in a small apartment and we bring them out every year. The lights were donated by my parents - I think it was an extra string they had lying around. Unfortunately I don't think they are LED lights, so I am trying to remember to turn off some of our regular lamps to plug in these lights instead during the few hours each evening I am home.



* I was excited to hang stockings from my new mantel, until I realized they would be within reach of the puppy's grasp and possibly shredded within a day. So I hung them from the window instead with the garland, which looks great.

The stockings are from etsy seller The Little Green Bean, who makes stockings out of recycled coffeebean bags and old sweaters, and I just saw she has a whole bunch of other cute holiday things for sale. I'm excited to exchange little stocking gifts the night before Christmas eve, before heading to my parents' house for the holidays! Possibly with champagne (or maybe hot chocolate and peppermint schnapps) and cookies? Can I make this a new tradition?

* Inspired by hanging stars made from kraft paper at bigBANG studio's Thanksgiving, I cut stars out of cardboard boxes leftover from a birthday gift. I jazzed them up with some gold paint I found sitting in my craft drawer and then strung them up with yarn, fishing wire, and tape .







* I have a tradition of hanging paper snowflakes and leaving them up all winter for continual cheer. I thought I saved last years's to rehang, but I couldn't find them, so I cut this year's out of repurposed white wrapping paper (as I've said before, collecting bags and gift wrap in my craft drawer is oh so handy). Click here for a basic how-to on paper snowflakes - from there I like to just use my imagination to cut out designs!





Tell me about your decorations this year. Did you get a tree? Are you making any fun crafts? Are you trying to incorporate sustainable materials? Here are a few more ideas from other bloggers to spark your decorating:

* LifeUnscripted's Old Fashioned Tree Garland
* EcoYogini's Green Holiday Decorating Complete with Eco-Recon
* Green Phone Booth's I'm Dreaming of a Green Christmas