We’ve had an email from Jeroen:

We designed a lid for the Bonne Maman crême brulée cup that we usually through away.

Here you can see a short movie about it:

While I’ll admit the lid is very cute and well made, it didn’t occur to me that it needed one before reusing — my boyfriend John’s mum used to buy us frozen crême brulées from a door-to-door dessert salesman (…really) and the ceramic dishes have been part of our kitchenware ever since – one is currently employed as tea-bag dish and the others are in regular circulation as dipping sauce or olive stone bowls. We’ve also had similar glass ramekins from Gu desserts in the past: they’re my go-to bowl for making small amounts of marinade or spice mixes, or cornflour paste. And from a REDUCE point of view, which is the most important of the 3Rs, they’re great for refilling with homemade mousse or what-have-you.

Do you reuse glass or ceramic shop-bought dessert cups for anything special?

We’ve had an email from Joanna:

I found some part-used bags of frozen peas, sweetcorn and broccoli at the bottom of my chest freezer – expiry date 2009! My hubs is happy to ignore expiry dates but we tried some of the peas and they were tough and tasted washed out, not good! Any other options than just giving them to my worms?

I know what you mean with “washed out” – even stuff in date sometimes ends up tasting like freezer ice in our freezer.

If I was sure it was just a texture/taste issue, I’d probably give the veggies to our chickens and let them turn them into more palatable-for-us eggs. Wild birds would probably nom them up too.

Depending on quite how “freezer” they taste, they might still be fine for turning into soup or for use in long-cooked casseroles. Any washed-out flavour disguising recipe suggestions?

If you’ve got the freezer space to spare, it might be worth keeping the peas or sweetcorn as an emergency cold-pack for injuries – they could then be given to birds/added to a wormery afterwards.

Any other ideas?

Tina has asked a very timely question:

what can I use sweetcorn plants for?

I like to eat or use as much of my plants as possible, before composting the rest. There must be a million uses for corn plants, but can I find any? help!

We’ve already covered the empty cobs, after the lovely juicy kernels have been nibbled away. (Some suggestions: dip them in peanut butters or some solid-at-room-temperature oil and cover with seeds to make quick bird feeders. Dry them for use as kindling when starting fires. Give them to guinea pigs or chickens to nibble/play with.)

But what about the rest of the plants? Can the strong, tall stems be used for anything? The paper-y wrapping that protects the head? Any reuse options other than just composting it?

Would love to hear your ideas for this! :)

Janet has asked us a question on the Suggest an Item page:

I have several combs that I don’t use. Can they be re-used or recycled?

Any unrequired combs found in our house are cleaned then used for cat/dog brushing – they seem to prefer combs to brushes, and their combs go missing with startling regularity (if they were smarter animals, I’d suspect they were hiding them on purpose).

Handle-less combs, the type used for holding hair in place rather than untangling it, can used as the base of a fascinator or decorate it with old jewellery or fabric scraps on a smaller scale for use as a day-to-day hair accessory.

As for actually recycling it, it’ll depend on the material they’re made from. From what I’ve been able to find online, a lot of (modern) plastic combs seem to be made from injection moulded polypropylene (plastic number 5), which can be recycled – but not everywhere collects it and even the places that do often only take it in certain common forms. Most every-day metal ones are steel.

Any other reusing ideas? Or recycling advice?

Carmen from South Africa has sent an email asking:

What can I reuse/recycle to make attractive garden edging?

I’ve always been quite taken with the idea of wine bottles for garden edging (and an item on my long, long to-do list is to try making a raised bed on the same principle).

For a more rustic look, you should mimic the commercial bamboo edging using offcuts from local trees – sticks and branches about 2-5cm (1-2inches) in diameter that are too small to bother burning but too big for composting. If you want them all to stay in a neat line, you could nail them to a thin batten; else, just let the soil hold them in place.

I’ve seen some edging made from old ceramic tiles too but I’m not sure how they were supported – any ideas?

Any other suggestions?