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Use up eye shadow

By on November 5, 2012

Don’t toss your old or crumbled eye shadow. Use it to make your own unique colored nail polish and avoid splurging on a new bottle.
The first reader tip shares how:


New nail polish colors:

Tap the eye shadow into a bowl. Add clear nail polish to it. Mix with a cotton swab and apply the polish. You can crush the eye shadow in a plastic baggie and funnel it into the nail polish bottle, then shake, or store it in any airtight container if you want to keep the new nail polish for additional uses. You can mix eye shadow colors, too. — Michelle, Florida

Use for shaving cream:

While helping my daughter with her genealogy research at a cemetery, I used foam shaving cream on the older tombstones to photograph weather-worn inscriptions. I sprayed the foam, then wiped it with a spatula and quickly photographed the words. It worked like a charm! — Leland N., email

Second use for fabric:

Cloth napkins are cheap, useful and reusable. I made mine from sheets from Goodwill, and I’m proud to use them. I also used a white sheet to make handkerchiefs, another savings that keeps on giving. — Mildred L., email

Waste less food:

I do not put leftovers in the fridge, where they never get used and I just end up throwing them out. Instead, I put everything in containers that can be put in the freezer right after dinner and taken to work. If we have leftover veggies that I don’t care to take to lunch, they go in the freezer in a freezer bag, then I add them when I make veggie-based soup. I do the same with small portions of meat. — Mel, Arkansas

Handling leftovers:

Our leftovers get used either in homemade soup or pizza. We have some odd pizza toppings and weird soup mixtures at times, but they’ve never produced a culinary disaster. — K.H., Illinois

DIY Jenny Craig:

Make your own foods using recipes with specific calories per serving, then portion them appropriately and freeze. It’s much cheaper than paying for diet frozen meals, and it’s good food. It makes eating right a lot easier. — S.D., Minnesota

Light corn-syrup recipe:

You can’t tell the difference between store-bought and homemade, but the homemade version has no chemicals in it and also saves you some money.
2 cups sugar
3/4 cup water
1/4 teaspoon cream of tarter
Dash of salt
Combine all four ingredients in a heavy saucepan over medium heat, stirring constantly until mix comes to a boil. Reduce heat to low, cook until it reaches 230 to 240 degrees F on a candy thermometer. Cool completely. Stores for three months.

I use this recipe to make homemade maple-flavored syrup:

1 cup water
1 cup white (granulated) sugar
1/2 cup brown sugar
1/2 cup white corn syrup
1 teaspoon maple flavoring
Combine all ingredients and bring to a boil.
This one stores well, as the corn syrup keeps it from crystallizing. — Brenda, Massachusetts

Organize boxes of foil, plastic wrap, etc.:

I use a plastic magazine file I found at Staples to hold my boxes of wax paper, foil and plastic wrap. It fits neatly in my pantry, so I don’t have to cram them into a cabinet drawer anymore. — Katie, Ohio

photo by whitemints

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