Trampoline Netting Repair (aka I may have been a fisherman)

Perhaps I was a fisherman in a past life....

for today I did the most AMAZING job of netting repair in the whole entire world.

Okay....maybe that's a bit of an exaggeration (pardon me while I toot my own horn).

Here's what happened.

Just weeks after purchasing our trampoline last year, someone found a loose thread on the netting and pulled...and pulled....and pulled until there was a sizeable snag reaching 2/3 the way around the diameter of the netting. 

SO NOT COOL! 

 I was not happy (to say the least) but, after threatening them with expulsion from the trampoline for eternity if they ever did it again, I let the matter go.  Enough said.  Or so I thought.

A few days ago someone got the brilliant idea of sticking their little fingers in the snag and pulling until the hole grew bigger, and bigger, and bigger (hello pretty garden).   

Blood!  Fire!

WHOSE ARE THESE CHILDREN ANYWAY? 

After cooling down (ha ha) I figured I had two choices.  I could either let the problem go and watch it get worse until the whole net was destroyed and had to be replaced ($200+) or I could come up with a plan to fix it.

After brainstorming, I came up with this....

 (Fishing line...20lbs.  Cost me less than $3.00 at Walmart)

and I went to work.

Result: EXCELLENT (toot, toot)
Cost:  < $3.00
Effort:  Minimal

If I can do it...anyone can.

Here are my suggestions on HOW:

#1  Pull out a sizable amount of fishing line (about 1 1/2 times the length of the hole) and than double that length again.  Fold line in half (as if you were using a double thread for swing/stitching) and slip on a quilting or other large eyed needle (I didn't use one myself....wish I had). 

#2  Weave the line through a few squares (about a 1/4 inch from the start of the hole) and tie a good knot.

#3  Starting right next to the knot weave a few vertical stitches and continue on until you reach the actual hole(to secure it).  Once you reach the hole, start widening the height of the stitch (I skipped the first set of squares right on the edge of the rip and started on the second row (for added stability).  Pull the line through and take it vertically to the edge (or one row in) on the other side of the hole and pull tight.  Skip a few squares horizontally (I did every other) and do it again.  Do this for a couple of stitches until you get the hang of it.  (you may have to pull the net closed as you work to tighten it at first).

#4 Once you get the hang of it, try doing several loops up and down before pulling tight.  It saves a LOT of time.

  #5 The completed line WILL unravel unless you keep it tight at all times.  Unless you are an octopus with 8 arms, this will require some finagling.  Pull the line tight (seen below).  (Now here comes the weird part)  Clamp the line in your front teeth to hold it tight.  Yep, that's what I said.  In your teeth.  (Just don't tell my mother...or my orthodontist...he he).

This way both hands will be free to work on the next set of stitching without undoing what you have just done.

#6  Work your way to the other end of the hole.  Back stitch the line a few times and tie it off with another good knot.  You are done.

The finished repair should look something like this.

 

BEAUTIFUL, yes?

I'm gonna make a pre-emptive strike on these two babies before they meet the same fate as the last one. 

Happy Stitching Y'all!

How to: Soak, Cook, Measure and Store Dry Beans - Adventures in Frugalness

Beans, beans, the magical fruit......  Ha...just kidding.

We've all heard of the "rice and beans" diet.  You know...what you eat when money is "tight".  Why?  Because it's cheap  frugal.  And...when combined, rice and beans make a complete protein...which is very important, nutritionally, if you are cutting back and/or out on animal proteins.  Plus...beans have lots of fiber.  Good for the body too.

Up 'til now I have been buying canned beans (which you can get for pretty cheap if you watch for good sales)...but, have discovered that cooking them myself is a whole lot cheaper (something about labor costs...he he).

It's really not as hard or time consuming as I imagined it to be...in fact, it's SUPER easy and not an inconvenience on my time at all.

So, I thought I would share what knowledge I have on the subject.  All in the name of $$ SAVING.

ALL ABOUT BEANS

Quick tips:
-Most beans will rehydrate to triple their dry size so be sure to start with a pot large enough to accommodate.

-Rinse and sort, removing any rocks, dirt, or discolored beans.

-Before cooking, soak dry-packaged beans to help soften and return moisture to the beans and reduce cooking time.

SOAKING METHODS:

Preferred HOT SOAK and QUICK SOAK methods - For each pound dry beans (2 cups), add 10 cups hot water; heat to boiling and let boil for 2-3 minutes.  Remove from heat, cover and set aside for at least one hour (quick soak) or up to 4 hours (hot soak).  One useful hint about hot soaking, is that it helps dissolve some of the gas-causing substances, making the beans easier to digest.

CROCKPOT METHOD-   Soaking not necessary; see instruction on how to cook below.

TRADITIONAL OVERNIGHT SOAK- For each pound dry beans (2 cups), add 10 cups cold water and let soak overnight, or at least 8 hours.

COOKING DRY BEANS

STOVE TOP- Drain soaking water and rinse beans; cook in fresh water (8-10 cups).  In general, beans take 30 minutes to 2 hours to cook depending on the variety.  Check bean packaging for specific cooking times and instructions.  To test if beans are done, bite-taste a few.  They should be tender, but not overcooked.

CROCK POT - Place rinsed (soaking not necessary) beans in the crock pot.  For every cup of dry beans place 4 cups water in the crock pot (1 lb, or two cups, will require 8-10 cups water), making sure the beans are completely covered.  Cook on high until tender (3-4 hours), or cook on HIGH for one hour, then turn to LOW and continue cooking overnight (6-8 hours).  To test if beans are done, bite-taste a few.  They should be tender, but not overcooked.

ADDING FLAVOR while cooking-  Spice up beans while they cook.  Seasonings such as garlic, onion, oregano, parsley or thyme can be added to the pot while beans are cooking.  Add acidic  ingredients, such as tomatoes, vinegar, citrus juices, only at the end of cooking, when the beans are already tender.

Add salt only after beans are cooked to tender.  If added before, salt may cause bean skins to  become impermeable, halting the tenderizing process.

COOLING - While cooling, keep beans in cooking liquid to prevent them from drying out.

CANNED BEANS
Canned beans are a great convenience since they are already presoaked and precooked.  Always drain and thoroughly rinse canned beans before adding them to a recipe (a MUST in our house...does wonders for cutting down on flatulence).

STORING BEANS:
Uncooked beans can be stored in a tightly sealed container in a cool, dry area.  If kept for more than 12 months, beans will lose moisture and may require longer cooking times.  However, their nutrient value is NOT lost with age.

Canned beans may be stored up to 12 months in their original sealed cans.
Cooked bean may be refrigerated in a covered container for up to five days and may be frozen for up to six months.

MEASURING BEANS
One 15 oz can of beans = one and one-half cups cooked beans, drained
One pound dry beans = two cups dry beans
One pound dry beans = six cups cooked beans, drained
One cup dry beans = three cups cooked beans, drained

Most of this information was provided to me by my mother...who got it from the American Dry Bean Board (www.americanbean.org).  I got help with the crockpot instructions from ehow.com.

Coming soon...recipe for Super Tasty (homemade and low-fat) Refried Beans
Just one easy click!