From the page: The plastic cup has a bright future
Idea 8
Picnic spice holder
Salt, pepper and herbs in small doses have always accompanied travelers and fishermen, who carried condiments in glass jars attached to wooden boxes. The principle is simple: portioning out the seasoning before leaving home cuts weight and keeps everything from spilling in the backpack.
What you need
- Disposable cups with lids (or cups without lids)
- Scissors and sturdy adhesive tape
- A scrap of fabric or felt
- Thin elastic or twine
- A small spoon or toothpick for portioning
- Permanent marker
How to make it
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1
Wash and dry the cups well before using, because any moisture makes the salt clump into hard pieces.
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2
Fill each cup with one dry seasoning: salt, black pepper, oregano, sugar or instant coffee — fill to about two-thirds to leave room for shaking.
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3
Close with the original lid or cut a fabric disc and secure it over the mouth with elastic — the fabric lets the seasoning out little by little, working like a sieve.
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4
Write the name of the seasoning on the side with a permanent marker, so you don't open them all looking for the salt.
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5
Group the cups upright inside a larger cut-down cup or a small box, securing with tape, so they travel firmly without tipping over.
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6
Take a toothpick or small spoon attached to the set to portion without touching the seasoning with your fingers.
Finishing touches
For windy days, make the lid with double fabric and tight elastic — it closes better and keeps salt from drifting away. The same system works for carrying toy sand molds, craft glitter or seedlings from your garden.
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