29 April 2016

Cath's Meal Plan 1st - 7th May 2016

Haystacks - a favourite quick dinner

This week we will be eating:

Sunday: Roast Beef, baked potato, sweet potato, onion, cauliflower, beans, gravy

Monday: Baked bean curry, steamed rice, pappadums

Tuesday: Haystacks

Wednesday: Sweet & Sour meatballs, rice

Thursday: MOO Pizza

Friday: Burgers, salad, buns

Saturday: Muffin Surprise

What's on your menu this week?

28 April 2016

Let's Revisit Pita Chips and Save a Bundle

Hannah came home from work on Tuesday and the first thing she said to me was "Mum, you're going to say "oh my giddy aunt" when you see this" and quickly thrust her trusty phone into my face.

She was right.

I did say "Oh my giddy aunt" when I saw what was on her phone.

See if you don't have a similar reaction, here's what I saw.


Can you see it? Yep, pita chips just $71.58 a kilo - a real bargain NOT!

I did the sums. A packet of Lebanese bread costs $1.35 for 400g or $3.40 per kilo. Sometimes it comes on sale for 99 cents, and even better, 89 cents a packet and I buy up big - 10 or more packets (it freezes!). That would bring the per kilo price down and make these gourmet (who'd a thunk the humble pita chip would be a gourmet treat?) treats even cheaper.

Add some olive oil, a sprinkle of salt, a couple of cloves of garlic and about two teaspoons rosemary and for a cost of approximately 90 cents (the cost will depend on how much you pay for your oil and herbs - I grow garlic and rosemary so they're virtually free) and you can have 1 kilo of seasoned pita chips for under $4.50. If you'd rather have them plain they'll be even cheaper.

That's a whopping $67 difference.

I bet that you, like me, believe that $67 is much better in your bank account than the supermarkets (if you don't then maybe this isn't the place for you after all).

Pita chips take around 10 minutes to make and they're so easy even a child can make them.

Here's how I make our pita chips.

Add your own seasonings or not, it's up to you. Either way I can guarantee they won't last long.



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The Week that Was 24th April 2016

It's time to get the quilts, knee rugs and dwarmies out - the evenings are getting cool

A little late getting this up, my apologies, life has been more than a little bit hectic.

This has been a busy week. I've had a trip to the airport, some doctor appointments and shopping to do on top of the usual household tasks and Cheapskates Club work.

Thank goodness I've written down my household schedule, it has certainly helped to keep everything done. The family has been able to see what needs doing each day and just do it, without me nagging or stressing about when I'd find the time to catch up. I'm so glad I took the time to write down what needs to be done each day.

I've enjoyed the sunshine too, sitting on the back verandah for morning and afternoon tea most days.

All our meals have been cooked from scratch, using ingredients in the pantry, fridge and freezer.

I saved by choosing a generic brand, then another 15% on prescriptions using my Community Pharmacy card.

Collected the cold water from the bathrooms and kitchen and used it to water the garden.

Used the worm tea to feed the new seedlings and the fruit trees.

Opened the blinds and curtains wide during the day to warm the house, and closed them as soon as the sun had gone to keep the warmth in.

Pulled out the throws and warmies and put them in the lounge and family rooms to use now the evenings are getting cool.

Made breadcrumbs using the crusts I had stored in the freezer.

Made pumpkin soup for the freezer from a pumpkin I bought for 29c/kg. Froze some for baked veggies too.

Made more plum jam using fruit from the freezer.  These are for gifts so I also cut lid toppers from wrapping paper and made some pretty labels for them using papers I had in the cupboard.

Dried the washing on the clothesline on warm days.

Gratefully accepted a huge washing basket lot of papers, ribbons, cards for our card making days (thank you Keren). I know the card ladies will be excited :)

Cut some pictures from old magazines to use as embellishments on cards and gifts. Added them to my stash.

Took the sleeves up on a shirt of Tom's that was too long in the arms, saved him $12 (the cost to get it done at the alternations place).

Watched The Help. I wasn't sure I'd like this movie so I recorded it when it was on TV, then watched it one morning when I couldn't sleep. I loved it, and have kept it to watch again.

Put together a birthday present using a set of the coasters I crocheted and some pretty serviettes in the same colours. Cost: $2 for the serviettes, about 60 cents for the thread for the coasters and an hour of my time. Used a card from my stash in the same colours to complete the gift.

Filled both cars up with petrol at 95.7c/litre - cheapest it's been for a few weeks.

Saved Mum some money by taking her open packets of medicines to the chemist to have them used in her Webster packs. She's already paid for them so she may as well use them. They were more than happy to keep the tablets and use them up.

What did you do to save money, time and energy last week?


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22 April 2016

Cath's Meal Plan 24 - 30 April


Pumpkin was on sale at Pellegrino's this week, 29c a kilo. We didn't grow pumpkins this summer, so I very happily spent $9 and bought three. I made a huge pot of pumpkin soup with one of them, at Hannah's request. It's her favourite soup and so quick and easy to make. It freezes really well too, so there are single serves in the freezer ready for lunches. The other two are stored in the pantry and they'll be used up over the next couple of months.

This week we will be eating:

Sunday: Roast Chicken

Monday: Enchiladas

Tuesday: Sweet Lamb Curry, rice, pappadums

Wednesday: Wellington Loaf, scalloped potato, greens

Thursday: MOO Pizza

Friday: Sausages, vegetables

Saturday: Meatloaf & vegetables

17 April 2016

The Week that Was 17th April 2016

Decanted a batch of citrus vinegar cleaner I had brewing. The bathrooms smell lovely.


Made a double batch of Miracle Spray.

Made a double batch of Cheapskates Washing Powder.

Made apricot jam using apricots I bought for $5 a box just before Christmas. I took the stones out, chopped them and the froze them in 1 kilo lots before Christmas when I was time poor. It was easy to pull them out and make jam on Monday.

Dried the washing on the clotheshorses on Monday and Tuesday when it was wet. The other days the washing dried nicely on the clothesline in the sunshine.

Wayne and the boys cut and stacked firewood we've had drying for a couple of years in readiness for winter (I can't wait to get the fire going).

Cooked all our meals from scratch, using ingredients in the fridge, freezer and pantry.

Planted a rhubarb crown I cut from one of Mum's plants we divided.

Stewed some rhubarb I picked from Mum's garden. We're having it with our yoghurt for breakfast.



Gratefully accepted a LOT of mandarins (thank you Wendy and Darren), enough to give us all a piece of fruit each day for 13 days! I put some in the fruit bowl, the rest are in the crisper to stay fresh. I'll bring a few out each morning for us to eat.

Made a double batch of Lemonade Scones for afternoon tea on Saturday using lemonade that was given to us.

Thomas needed  a card for a baby shower so I made one using things from my card making stash.

Spent the day on Saturday with the "card ladies" and had a lovely time. I managed to make seven cards, and learned three new techniques too.

Bought 11kgs chicken fillets from Tasman yesterday and bagged them up, enough for 22 meals.

16 April 2016

Cath's Meal Plan 17 - 23 April 2016


This week we will be eating:

Sunday: Roast Lamb

Monday: Rissoles, vegetables and onion gravy

Tuesday: Devilled Chicken Wings over fried rice

Wednesday: Haystacks

Thursday: MOO Pizza

Friday: Vegetable pies (made in the pie maker)

Saturday: Tacos

In the fruit bowl:  apples, bananas, oranges

In the cake tin:  Sultana Cake, Banana Cake, Chocolate Coconut Slice

Devilled Chicken Wings

Ingredients:
2kg chicken wings
1 tsp dijon mustard
1 tsp crushed garlic
2 tbsp hoisin sauce
1 tbsp worcestershire sauce
1 tbsp honey
2 tbsp tomato sauce

Method:
Pre-heat oven to 200 degrees Celsius.

Mix ingredients together in a large bowl. Add the chicken wings. Toss together and cover with plastic wrap.

Refrigerate for at least 2 hours or overnight.

Bake for 40 minutes or until browned and cooked through.

10 April 2016

The Week that Was 10th April 2016


I have lots of down time on my hands at the moment so I've been crocheting sets of coasters to add to the present box. I've used up scraps of cotton yarn leftover from other projects so they're virtually free gifts.


Collected cold water from showers and kitchen; used to water plants and wash floors.

Cooked all meals from scratch (or used freezer meals).

Ordered a gift online after shopping around and saved $30.

Hung washing on clothesline to dry.

Stayed home most days so used less than 1/4 tank of petrol for the week.

My favourite body butter has been discontinued from the Body Shop range. I get this as part of my

Christmas and Mother's Day gifts each year and I love it. I was able to get a gift pack of the body wash, butter and hand cream for 40% off. Then I checked the Body Shop website and was able to order enough shower gel and moisturiser for the next year or so with free postage, again at 40% off.

Pellegrino's had sweet potato for 49ckg (22c/lb), eggplant for 99c/kg (45c/lb) and washed potatoes for 29c/kg (13c/lb). This has made two large vegetable moussaka, four large potato and sweet potato bakes, enough steamed sweet potato for 10 batches of Sweet Potato Chocolate Cup Cakes and left enough to use as veggies this week. The extra meals have gone into the freezer. I also bought a bag of Turkish rolls for $3 to make roasted vegetable rolls using the eggplant, sweet potato and mushrooms (for lunches, they freeze well), kiwi fruit and bananas and a big bag of mushrooms off the throw-out trolley ($3). I spent a grand total of $17.30 on this shopping trip.



The boys helped me transplant mini cabbage, mini cauliflower and broccoli seedlings this week. That will be the total of my winter garden this year, I'm just not able to keep up with it at the moment. Thank goodness for excess produce in the freezer to see us through winter.

What have you done to save money, time and energy this week?

03 April 2016

The Weeks that Were 04/04/2016


Over the last few weeks I've:

Caught the shower water and used it to water the pot plants.

Cooked all our meals at home, using ingredients in the pantry, fridge and freezer.

Ran the cooler only on the three days it was really necessary. The other days the fans were enough to keep the house cool when combined with shutting windows, blinds and doors before the sun came up.

Dried the washing on the clothesline.

Tidied the bathroom cupboards and inventoried what was in them. No need to buy toiletries for a long while.

Put petrol in my car when it was down to 89c - only took $18 but the next day it was back up to $1.25/litre. Did this a few times over the last month, sometimes the car only took about 20 litres but  the 35c a litre saving is better in my pocket.

Combined errands to save time and petrol.

Made a double batch of Iced Coffee Mix and put it in the fridge for cold drinks.

Used powdered milk to make custard and saved the fresh milk for drinking.

Made fig jam.

Made plum jam.

Made plum sauce.

Stewed nectarines for crumble during winter.

Made the crumble mix, put it in a ziplock bag then put it and the bagged nectarines in another ziplock bag to make crumble kits. No excuses come winter - dessert just has to be baked.

Very, very, gratefully received an amazing gift of groceries (including the plums and nectarines used to make the jam, sauce and crumble kits). God is good,  He knew how to bless us.

Searched Pinterest for ideas and then modified them to make cards.

Sold jam, pickles, relish and some dishcloths for $50 total - just enough to pay for the craft supplies I've been wanting.

Found some silicone cake moulds at the op shop and bought them to use as soap moulds. Paid 50c, $1 or $2 (for the little loaf pans). I now have a nice assortment of pretty shapes: rounds, bars, scallops, teddy bears, santa, butterflies, hearts, rounds to use for soap making.


Parked around the corner from the hospital in free parking. All day parking is only (huh!) $10 a day, but  I've been there three days so far, with at least another four or five ahead. It was a bit of a walk but I figure the exercise is free too.

Cleaned out Mum's fridge and brought home a bottle of milk, some fruit and some vegetables that wouldn't last until she's home.

Took Mum a get well card from my stash and a new face washer and a pretty soap from the present box to use.

Fed the family from a modified meal plan and the very gratefully accepted replenished freezer meals (thank you, thank you, thank you card making ladies) while I was in hospital.

Was able to take meals to mum and my aunty who has come to stay with her for a couple of weeks until we're both back on our feet, from the freezer stash too. Again, saving money, but more saving the worry about them eating well.

Enjoyed a couple of days away over Easter, our last camping trip for a while. Bliss is the silence of the bush :)

Hannah went to Kmart on Easter Sunday and stocked up on Lindt Bunnies $2.25 each, half price, and other chocolate goodies. We now have our chocolate treats for birthdays, Mother's Day, Father's Day and Christmas for this year. All safely stashed in a box in my wardrobe.

Bought 10 packets of hot cross buns marked down to 50c a packet. Some in our freezer, some in Mum's freezer. These will see us through winter for weekend snacks.

With time on my hands and not being able to get about I've knitted some dishcloths, crocheted a couple of tea towels and made the cards for the April card swap.


Packaged up some boxes of cards into sets and donated them to the hospital kiosk to sell.

Very gratefully booked a wheelchair (free) at Knox City to make shopping a little easier with Mum on Thursday. She had appointments to get to, the boys took turns pushing her around and I didn't have to worry about her falling or feeling too ill. A great service and one I really appreciated this week.

Bought Borgs Puff Pastry 1kg for $2 (half price) at Woolworths. This is cheaper than Aldi pastry, and coming into winter we'll be making pies, pasties and sausage rolls for lunches. Having the pastry in the freezer means anyone can just thaw, cut and cook. MOO pies cost around 40c each to make if using leftovers, around 70c each if you use baked beans/spaghetti/tinned braised steak etc.Much cheaper than from a bakery and so good freshly made.

Made a triple batch of pie filling and froze two batches for winter pies.


Hannah was able to modify a card from the stash to use as a birthday card for a friend's two-year-old, saving at least $1.

Loved, loved, loved talking Cheapskating with the nurses in the ED, the lovely doctors on the ward and it was a treat to bump into a lovely lady whom I'd met earlier this year and catch up on how she and her daughter are changing to living the Cheapskates way. I hope you get well soon too!

The last month or so has been busy, and I've missed posting each week. Looking back I've still managed to get a bit done, although I haven't felt rushed or pushed at all.

What did you do to save money, time and energy this week?

02 April 2016

Cath's Meal Plan 3 - 9 April 2016


After a few weeks of glancing at the meal plan on the fridge and then making do, I think we're back on track!

Hopefully this next week will see everything back to normal, including our meals. The meal plan proved so worthwhile, especially on the days I wasn't around to be in charge. Whoever was around at tea time just checked the plan and then raided the fridge and pantry to come up with something similar.

Our replenished stash of freezer meals (thanks to the card making ladies) were a blessing too and took a lot of stress away. Just knowing that there was a dinner that just had to be thawed and heated meant on those really hectic nights no one was tempted to ring for pizza - a huge saving in money and I'm pretty sure good health.

So this coming week we will be eating:

Sunday: Roast Beef, baked potato, sweet potato, broccoli, carrots, gravy

Monday: Curried Tuna Slice, salad

Tuesday: Spaghetti and meatballs

Wednesday: Fish, potato gems & coleslaw

Thursday: MOO Pizza

Friday: Vegetables & Almonds, fried rice

Saturday: Spanish omelette

Hannah did some baking after work yesterday, our cake and biscuit tins were empty! We don't eat lot of cakes or biscuits but as soon as the tins are empty everyone is suddenly looking for a sweet treat.

She used some crumbs from the freezer to make a Lemon Coconut Slice and some Sweet Potato Chocolate Cupcakes, and that should see us through the week.


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01 April 2016

Quick and Easy Oats for Breakfast


For winter porridge, I prefer to use whole oats rather than quick oats (as they are lower GI), but find that they always boil over in the microwave so I have to watch them constantly. However, I inadvertently discovered that if I give the whole oats a short burst in the food processor before storing (not enough to make them into quick oats, but enough to get some fine particles) they never boil over in the microwave any more. I can happily pop a bowl in the microwave - even with milk - and walk away until they are done. For me, this is the difference between using oats because they are cheap and bought cereal because it is convenient.
Contributed by Megan Hooper



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18 March 2016

Cath's Meal Plan 20 - 26 March 2016

A stash of sandwiches in the freezer, ready to toast make a very easy meal

This coming week, in the lead up to the Easter holiday, we'll be eating from the freezer to keep meals easy and to stop the urge to just buy something ready made. Life here is still hectic with visiting Mum twice a day so I'm opting for anything easy. All these dinners are in the freezer, even the sandwiches - they just need to be toasted. If it's cool there's soup in the freezer we can have with them.

I try to keep a stash of made sandwiches in the freezer ready to just put in the sandwich press or under the grill. They're handy for quick lunches or easy dinners.

Some of our favourite fillings are:

cheese
chicken, cheese and pineapple
ham, cheese and mustard
chicken, sliced brie and cranberry sauce
chicken, ham, corned beef or roast beef with coleslaw, cheese and sweet chilli sauce

If we want tomato we add it to the sandwich before toasting, it goes soggy in the freezer. The coleslaw is fine to freeze if it's dry - if it has dressing on it add it just before toasting the sandwich.

This week we will be eating:

Sunday: Roast Lamb

Monday: Salmon quiche & salad

Tuesday: Lamb fritters with sweet chilli sauce & salads

Wednesday: Nachos

Thursday: MOO Pizza

Friday: BBQ steak, salad

Saturday: Toasted sandwiches

12 March 2016

Cath's Meal Plan 13 - 19 March 2016


Sorry for the late posting everyone, it's been a very hectic few days and going to get busier methinks. My mother collapsed on Thursday morning,she's had a mild heart attack and developed a severe infection and I've been with her at the hospital most of the time since then.

That of course means that some of our meals have been completely off the plan. Tonight I bought a chicken and some coleslaw for tea as we have visitors staying this weekend, thankfully they like freezer meals because the last three days have cleaned up the freezer meal stash :)

So this week we will be eating a modified meal plan:

Sunday: Ham and salad

Monday: BBQ sausages and salad

Tuesday: Spag bol using sauce ready made from the freezer and garlic pita

Wednesday: Tuna Surprise

Thurday: Moo Pizza

Friday: Fish cakes (freezer) and salad

Saturday: Muffin Surprise

The ham, sausages and spag bol sauce are in the freezer. Tuna Surprise is easy and whoever is home at tea time will make it. Last time I made fish cakes I tripled the recipe, made them just a little smaller and was able to freeze the leftovers - enough for three meals. They just need to be thawed and warmed. The bacon for the Muffin Surprises is in the freezer too.

There are plenty of vegetables in the fridge and pantry to round out the meals. I won't get any new baking done but there are muffins and a ginger slice in the freezer if anyone desperately needs a sweet hit and thanks to a generous friend the fruit bowl is full to overflowing with delicious fresh fruit.

This week has shown me yet again that having a meal plan and well stocked pantry, fridge and freezer is worth it. It would have been very easy on Thursday and Friday night to just buy tea on my way home from the hospital, but it would have cost close to $50 for all of us - $100 for two dinners is about my monthly grocery budget at the moment and just not going to happen.

The chicken I bought tonight was marked down to $5.60 and the coleslaw was marked down to $3, so while the cost wasn't planned it wasn't outrageous and with extra salad veg and some bread it was a really nice meal.

With a modified and simplified meal plan in place everyone will be fed and I won't need to spend any extra money either. Meal plans and stockpiles are wonderful.

04 March 2016

Cath's Meal Plan 6 - 12 March 2016

Corn fritters - cheap, quick, easy and tasty, just right for an easy dinner

We are a family of four at the moment, so I've been able to cut back on serves. I've trimmed my recipes back to four serves instead of the five I usually make. This means we haven't used as much food as we normally would, a great saving for the grocery budget and the stockpile.

The timing is perfect, as we're having visitors over the long weekend and because I've been able to cut back for two weeks I won't need to buy anything extra to cover extra meals over the long weekend. The stockpile and grocery budget won't suffer :)

This week we will be eating:

Sunday: Roast Beef, baked veggies, broccoli, corn, gravy

Monday: Corn fritters & salads

Tuesday: BBQ sausages, salad

Wednesday: Pan-fried sandwiches & salad

Thursday: MOO Pizza

Friday: Haystacks

Saturday: BBQ & salads

03 March 2016

2016 31 Days of MOO No. 3 Rosemary Salt

Smashed potatoes with rosemary salt, garnished with fresh rosemary

This is one of my favourite ways to preserve the bright flavour of fresh rosemary. Rosemary salt takes about five minutes to make and can be stored indefinitely at room temperature. Try it on roasted potatoes, chicken and lamb.

Rosemary Salt

Ingredients:
1/2 cup finely chopped fresh rosemary leaves
2 tbsp rock salt, slightly crushed with a mortar and pestle (or use Kosher salt if you have it)

Method:
Mix together the finely chopped rosemary and the salt.
Pack into a clean glass jar.
Cover and store at room temperature away from direct light or heat. Shake the jar every couple of days. The salt is ready to use after two weeks.




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02 March 2016

31 Days of MOO No. 2 - All-Purpose Glue


This is a great all-purpose glue that isn't toxic, making it ideal to use with little ones. It will stick paper and card like a charm and washes out of clothes.

All-Purpose Glue

Ingredients:
2 tablespoons glucose syrup
1 teaspoon white vinegar
2 tablespoons cornflour
1 cup water x 2

Method:
Place 1 cup water, glucose syrup and vinegar in a pot. Bring to a boil. In a separate bowl mix the cornflour with 1 cup cold water and mix well. Slowly add the cornflour mixture to the boiling mixture. Stir constantly until thickened. Remove from heat to cool completely.  Store in an air-tight container and the glue will keep for approximately 7 days.



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01 March 2016

31 Days of MOO No 1. Veggie Burgers


Have you priced veggie burgers from the deli or the chiller cabinet at the supermarket lately? They are expensive - over $3 each! This recipe makes six for less than the price of one. It's quick and easy too. Best of all you can make the patties ahead of time and keep them in the fridge until you're ready to cook them. They'll keep for two days covered in the fridge, perfect for those busy days.

We love them as burgers with salad and grilled pineapple, but they're good as a savoury part of a meal, hot or cold. If they're hot I make a gravy to go with them and sever them with sweet potato chips and broccoli (no idea why, did it once, everyone at it all so I've kept doing it) or cold with salads and a sweet chilli mayo. They're great for the end of your shopping cycle when veggies may be looking a little sad and limp - use them up and turn them into something delicious.

Veggie Burgers

Ingredients:
2 slices wholegrain bread, crumbled
Several leaves of fresh Italian parsley, chopped
1/2 cup fine, dry bread crumbs, plus extra for coating
3/4 cup grated tasty cheese
1-1/2 tablespoons vegetable oil
3/4 cup finely chopped onion
1/2 cup finely chopped green or red capsicum
1/2 cup frozen corn kernels
1 clove garlic, minced
1/2 teaspoon chili powder (or less to taste)
1 egg, lightly beaten
1/2 cup solidly packed mashed sweet potato
1/3 cup ricotta
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1/4 cup plain flour
Egg wash

Method:
In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs, and grated cheese. Set this aside. Heat the oil in a medium-size frypan over medium heat, then add the onion, pepper, and corn. Sauté the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic and cumin and cook it all for another minute. Remove the pan from the heat and spoon the contents into the bread crumb mixture.

In a large bowl, mix together the egg, sweet potato and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 15mm thick patties, using about 1/3 cup for each one. Dredge the patties in plain flour, then egg wash, then in bread crumbs and refrigerate them for about 1-1/2 hours.

Melt the butter in a large frypan, transfer the patties to the pan and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove them from the pan and serve right away. Makes 6 patties.

Note: The crumbled wholegrain bread is essential to the texture, and prepared bread crumbs shouldn't be substituted. Put the bread slices out for about 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.


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29 February 2016

Super Easy, Super Cute Easter Baskets


Use them for Easter, for birthday parties, to hold small gifts - these very cute, super easy little baskets are quick and inexpensive and a great way to use up that stash of paper or cardstock you have.

Make them larger, from 30cm cardstock, line them with a paper doyley and they're perfect for delivering a gift of home baked muffins or biscuits too.

You will need: 
18cm square of heavy paper or cardstock
1 x 30cm  strip of paper or cardstock 2.5cm wide (handle)
2 brads
Fancy scissors (optional, but they give a pretty edge to the baskets)

Step 1. Score your paper into three columns 6cm wide. Then score three rows 6cm wide. You'll have a grid of nine squares on your paper (see the template).


Note: You can make these baskets any size, as long as your square can be divided into nine equal sections.

Step 2.  Cut the decorative edge along the edges parallel to the red lines (see the template).


Step 3. Cut on the red lines.

Step 4. Fold the paper on all score lines, with the decorative side to the outside.

Step 5.  Punch a hole in the centre of each end of the basket handle about 2.5cm from the edge. Punch a hole in the centre of each end of the strip of paper for the handle about 2.5cm from the edge.

Step 6. Fold the two corner squares so they overlap each other and the centre square on one side of the basket. The centre square should be on the inside of the corner squares.


Step 7.  Punch a hole in the centre, through all three layers, about 2.5cm down.  Put one end of the handle between the two corner squares and the centre square, and attach a brad through all the layers. Repeat for the other side.





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