I recently repurposed a tea tin into a pencil holder. I used the fabric (sheet set) that I picked up earlier in the month on clearance at Target. It just so happens that the tea was from Target too! To remove the tea smell from the tin, I filled the tin with baking soda and let it sit for a day before washing and drying it thoroughly
Before & After:
All it took was some scissors, spray adhesive, and a little bit of tape to help position the fabric. I also used a piece of cut-to-fit peel and stick felt on the bottom. That way I know the tin won’t scratch any surface I put it on and it covers up the overlapping fabric edges on the bottom.
If you like crafty projects and thrifty posts, be sure to check out Udandi & The Craft of Money. She recently made a cool pencil holder too but out of a band-aid tin. Her “Link Dump” post has links to some great projects as well. I have my eye on the Matchbook Notebook tutorial link. I love to keep matchbook notebooks in my purse to write down what I spent at the sales (garage/estate/library). I like to keep track.
Moving on to food…I adapted a recipe from the Good Housekeeping Favorite Recipes – Vegetarian Meals Cookbook: White Bean and Tomatillo Chili. I decided to go with a more soup like texture and chose not to mash the beans.
The soup was really good. It still could stand to be spicier but that’s easily fixed. The soup is also good with tortilla chips crumbled over the top. The best way to described the taste is it’s a bit like Salsa Verde but in soup form.
I also made some cornbread in my mini-loaf pan. I also have a corncob cast iron pan but it’s currently packed away in my parent’s basement. My all time favorite cornbread recipe can be found in The New Farm Vegetarian Cookbook. I’ve tried a bunch of cornbread recipes but that is the one I go back to over and over again.
Mini Cornbread Loaves:
Split Cornbread Loaf…the texture is great, not too dense:
Recipe adapted from Good Housekeeping Favorite Recipes – Vegetarian Meals Cookbook
2 tablespoons olive oil
3 garlic cloves, crushed
1 large onion, sliced thin
4 jalapeno peppers, sliced in thin rounds (use less for a milder soup)
2 heaping teaspoons ground cumin
1 heaping teaspoon ground coriander
Green Tabasco Sauce to taste
1 pound tomatillos, husked, rinsed, and chopped
1 teaspoon sea salt
1/2 teaspoon sugar
2 cups vegetable broth
2 cans chopped green chiles, drained
1 cup water
2 15-oz. cans Cannelli Beans, rinsed and drained
1 cup loosely packed fresh cilantro, chopped
1. Heat oil over medium heat in a 10-inch skillet. Add garlic, onion, jalapenos, cumin, and coriander. Cook, stirring often until onions are lightly golden, about 7 – 10 minutes.
2. Meanwhile, in 5- to 6-quart pot, combine tomatillos, sea salt, sugar, vegetable broth, green chilies, Green Tabasco sauce, and water. Heat to boiling over high heat. Reduce heat to low. Stir in the onion mixture and cover and simmer for 15 minutes.
3. Stir in beans and cilantro until beans are heated through.