By the way...does anyone know if you can even BUY bloomers anywhere? I'd be interested to know the cost.
REMEMBER: The key to successful repurposing is training your eye to look past what the item is...to what it could be.
So, here's the breakdown:
Men's shirt used for fabric...$0.29
Eyelet trim for pocket and sleeves...$0.10 (it's probably less)
Collar, belt, sleeve band fabric...FREE from my stash
Pattern...$3.50...but I will use it several times...maybe 4...$0.63
Thread...$0.50
And, Voila!...a toddler's dress for about $1.50!*
*Note: One thing I never do is factor in my time as a cost liability. Opinions vary on this aspect of frugality. Some people believe that large amounts of time should only be spent on the activities that are going to provide the greatest cost savings...things like home repairs, oil changes, haircuts, etc. The truth is that I can purchase toddler dresses at yard sales or thrift stores for a few dollars. So, why spend a few hours to create something that is only "saving" a dollar or two?
Mainly...enjoyment. I enjoy the creative process and bringing an idea to life.
Modesty is also an issue..I like my daughter in LONG dresses...they're hard to find!
I think it sets a good example for our children, to look for creative solutions instead of running out to buy what we want or need.
And, I also believe creativity is a gift from God, and that He is pleased when we use our gifts to serve and bless others.
Mint Orangeade
1 1/2 C sugar
1 C fresh mint leaves, lightly crushed
1 tsp shredded orange peel
2 C orange juice
1 1/4 C lemon juice
Ginger ale or Club soda, chilled
MAKE AHEAD PREP: In saucepan, combine 2 1/2 C water and sugar; bring to boiling. Pour over crushed mint leaves. Add orange peel, orange juice, and lemon juice. Cover. Let stand at least 1 hr. Strain, cover, and chill.
FOR EACH DRINK: Pour 1/3 C fruit mixture into tall glass, over ice, if desired. Fill with chilled ginger ale or club soda. Garnish with mint sprig.
Makes 6 C drink base.
Better Homes and Gardens, July 1981
Mint Syrup
In a saucepan, combine 2 1/2 C water and 1 1/2 C sugar; bring to boiling.
Pour over 1 C crushed fresh mint leaves. Cover, let stand at least 1 hour. Strain.
While mixture is standing, prepare quart canning jars, lids and rims. Then pour hot syrup (reheating if necessary) into hot jars, add lids, tighten rims until secure; invert jars. Jars are sealed when you hear lids "pop." Leave inverted until cool, then store until needed.
10 batches yielded 6 quarts of syrup.