Saturday, October 13, 2012

Can't stop myself from coloring more jeans

So I have this pair of old Bullhead blue jeans.  I paid $10 for them at PacSun like four years ago.  I got my money's worth out of them already, really.  But I wore them to school the other day and realized that I have a bad habit.  I wipe everything that I don't want on my hands, on my jeans.  The tops of the thighs were stained a nice brown color (I was probably the only one who noticed - I tend to exaggerate a little bit).  I was irritated until I realized that it's possible to bleach, then dye jeans.  Duh!  I wouldn't have had to get those white thrifted ones (could've saved myself $1, ya'll) I dyed mint green.  Anyways, now I want red-orange.  So that is what I'm currently working on.

It's really too bad I didn't check out this tip page before buying more Tulip dye, but it was only $3.  And I'll be damned if I didn't just throw out a bunch of celery leaves that could've been the yellow component for my red-orange...

I'll keep you posted on how they turn out.  One blogger said it took 21 hours to bleach her jeans.  That's just hours in the bleach, not the time in between to avoid the jeans becoming a snack for the chemical filled water.  -_-  I just put mine into a five gallon bucket, before I read that it may take me three days to find the time to finish just the bleaching process.  I hope the new color will blow me away so I forget all of the work involved.

Friday, October 5, 2012

Reuben Rolls

By combining elements from this recipe and this recipe and the back of the egg roll package, I've made a healthier version of this pin (by baking, not deep-frying).  I doubled the recipe, but here is the compilation of the instructions I followed:

8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut, rinsed and drained

1/4 cup onion
12 to 15 egg roll wrappers

Preheat oven to 425°

Combine corned beef, cheese, sauerkraut and 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.

Lightly brush egg rolls with olive oil, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown.

And because I just can't follow directions, I used extra sauerkraut since my aunt made it and I invited her over to eat with us.  I also made some with Pillsbury Crescent rolls.  I used the Reduced Fat ones for my stepdad, but it's helpful anyway because they're thinner and easier to work with than the flaky, delicious thick ones.  

Monday, October 1, 2012

2012 Outfit, Week 40 - Shades of Brown

It was just sunny enough to make my squinting face seem like a cranky one.  Good thing my pants are so bright.

Sweater: American Eagle
Scarf: Target
Jeans: thrifted, dyed
Shoes: Minnetonka

Aaaaand my trusty sidekick.  She's a real helper when she thinks treats will be involved.