I’M DREAMING OF A GREEN CHRISTMAS 4 ECO-FRIENDLY WAYS TO DECORATE FOR THE HOLIDAYS Considering all the wrapping paper, decorations, and cards that fill our homes during the holiday season, it’s no surprise that the period between Thanksgiving and New Year’s is not only the most cheerful but also the most wasteful time of year. According to Stanford University, Americans generate 25% more trash during the holidays than any other period — that’s the equivalent of one million extra tons per week, which is enough to convince anyone worried about the health of the planet to cut back on the tinsel and fake snow. Luckily for the eco-conscious, celebrating the season without adding too much to the landfill is totally possible. To start your own green Christmas traditions, try these tricks: OPT FOR EDIBLE Remember the cranberry and popcorn garlands of Christmases past? It’s time to bring them back! Pair handmade garlands with iced salt dough and gingerbread ornaments for a fully edible, compostable tree decorating scheme. A bowl of patterned pomanders (oranges studded with cloves) and pinecones makes for a beautiful centerpiece that smells festive, too.
GO WILD WITH PLANTS If you like to decorate your stair rail or mantlepiece, try replacing the shiny plastic and fake-foliage garlands with real holly and pine boughs or bringing festive potted plants indoors. Small evergreen trees, holly bushes, and poinsettias are all attractive choices that can, with proper care, last the whole year. DARE TO DIY If you have the time, scrap paper can be cut into beautiful ornaments, and old Christmas cards can be punched into leaf shapes and used to create lovely wreaths. Don’t forget to save your wrapping paper If you have your heart set on glitzy glass ornaments or an elaborate candle centerpiece, check nearby thrift stores before you head to Walmart. They’re often stocked to the brim with Christmas decor during the holidays, and you can probably get something you’ll love for pennies on the dollar! Plus, by recycling these previously used decorations, you’ll be keeping them out of the landfill. CLASSIC ROAST CHICKEN and ribbon scraps for next year! THRIFT SHOP TILL YOU DROP
INGREDIENTS •
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1 head garlic, cut in half crosswise 2 tbsp unsalted butter, melted 1 large yellow onion, thickly sliced 4 carrots, peeled and cut into 2-inch pieces
1 chicken, approx. 5–6 lbs
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Kosher salt
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Freshly ground pepper 1 large bunch fresh thyme, 20 sprigs removed
BE INSPIRED NEVER LET YOUR PAST DECISIONS DETERMINE YOUR FUTURE OUTCOME. MARK DUDLEY
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1 lemon, halved
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DIRECTIONS 1. Heat oven to 425 F.
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Olive oil
2. Rinse chicken inside and out, removing giblets if included. Move to a work surface, pat dry, and liberally season with salt and pepper. Stuff cavity with thyme bunch, lemon halves, and garlic head. Brush outside with butter, and then season again. Tie chicken legs together with kitchen string. 3. Meanwhile, in a roasting pan, toss onions and carrots in olive oil and season with salt, pepper, and 20 sprigs of thyme. 4. Place the chicken on the vegetables and roast for 1 1/2 hours. 5. Remove from oven, and let stand for 20 minutes covered with foil. 6. Slice and serve with the vegetables.
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Inspired by Ina Garten
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