Is It Okay to Re-gift?

The holiday season is officially over. I hope you got, and were able to give, everything you wanted.

For me, the holidays were anything but typical. Accustomed to extreme cold and snow, I felt a little out of place surrounded by palms trees in African heat, but it was still the holidays. The essential elements were there: good food, good humour, good people. If there was one thing noticeably lacking, it was gifts.

Now I'm not the material type, a fact which makes living the frugal lifestyle infinitely easier for me, but I do like to have something for people to unwrap come late December. Like they say, it's the thought that counts, and if you don't have anything to give, it's a good reflection on the fact that you probably haven't done much thinking. I pride myself on coming up with thoughtful gifts that don't break the bank but this year was particularly challenging. I became very aware of how disconnected from the rest of the world the tiny West African country I currently call home actually is. Simply put, there's nothing to buy here and even the best online deals turned out too expensive when delivery costs were calculated in. So I had to get creative.

Instead of buying too many gifts, I made my own. Basically, I hit the kitchen and baked - cookies, cakes, pies, anything I could find the ingredients for. This approach had three affects. 1: It really started to feel like the holidays; there's something about cooking that gets me in the festive spirit like nothing else. 2: I saved a lot of money on gifts and was able to give my friends something novel they could really use and enjoy. 3: I put on those holiday pounds! (Which means there will be a few inexpensive exercise and diet ideas coming your way in the next couple of days...)

In my struggle to find suitable gifts I found myself reviewing and reconsidering my approach to gift-giving in general and the practice of re-gifting fleetingly danced through my head. I have never, ever been a proponent of re-gifting, or giving something as a gift that was once given to you as a gift (usually something you didn't like or ever use). If it's really true that it's the thought that counts, then what kind of thought goes into re-gifting? But in a place like Africa, where there's simply nothing to buy and it's too expensive to order anything, or in other such unusual situations, is it okay?

Personally, I'm still inclined to think not, but I started to wonder how often the practice really occurs and what people actually think about it. So I've decided to issue a poll (in the far-right sidebar) to see what you all think. Is it okay to re-gift? Did you see or experience re-gifting this year?

10 Tips on How to Select a Good Wine within Your Budget

New Year's Eve festivities are all about sparkle, glamour and class - right down to the bubbling champagne we drink to mark the occasion. But there's nothing classy about spending your whole January budget on champagne and cocktails. And no matter how you look at it, beer just isn't glamorous. So what's the budget-conscious party-goer meant to do? More often than not, we end up in the wine aisle of the supermarket, wondering if we should take our chances with the $6 bottle with the fancy label, or splurge on the $20 bottle just to be sure we aren't the laughing stock of the party.

Buying wine doesn't have to be so difficult or expensive. Believe it or not, I've found some pretty decent bottles around the $5 mark (and spent $15+ on some pretty awful ones too) and every time I go to buy a bottle, I find it's easier and easier to spot the gems among the disappointments. I've never taken a wine-tasting course or moved in the circles of swirling glasses and slurping sips, but I've collected enough tips here and there over the years that I almost always end up with a respectable bottle at a respectable price.

Here are 10 tips that have helped me:

1. Make a wish-list.
If you've got the time to do a little research before you hit the store, do it. Making a wish-list of wines you'd like to try is a great place to start. Visit sites like Wine Spectator to get an idea of what's out there and read reviews of particular wines. About.com also has a good list of value wines you might want to consider. If you're new to wine or are selecting a bottle to please a large crowd, it's probably best to go with tamer, more universally-liked varieties like Merlot for reds and Riesling for whites.

2. Learn the vocab.
While you'll probably find something off your wish-list at your local supermarket, there's no guarantee that what you've written down will be there, so it helps to familiarize yourself with wine jargon so that you can make some educated guesses based on the descriptions on the bottles.

Most wines will have a short paragraph describing the wine's flavour on the back label, usually placing it somewhere on the continuum between sweet and dry and/or the scale from thin to full-bodied. If you know what these terms mean, they can really help you pick out something you'll like. The term sweet isn't a huge mystery and dry is pretty much it's opposite - a wine without a lot of sweetness. A little more mysterious are the terms thin and full-bodied. Full-bodied generally implies a heavier wine containing more alcohol and usually having a stronger flavour, with thin at the other end of the spectrum. In addition to these terms you'll probably come across a whole range of descriptive words, from berry to oak to leather. If you're interested in these sometimes over-the-top adjectives, check out this glossary of wine-tasting terminology for explanations.

If you're buying wine for a large crowd or simply aren't sure where to start, I suggest going for something that falls in the middle range of both scales, that way everybody's fairly happy. Another tip is to learn which wines different regions of the world are famous for. If a certain area is famous for a certain kind of wine, there's a reason for that. Also, don't assume that all wines get better with age. Some wines are best when they're young and it helps to have an idea about a wine's lifespan before you buy.

3. Ask the store reps for help.
If you're short on time, you'll probably end up going straight to the store without a plan or a clue. If you find yourself in this position, fess up to it and ask for help. If you're really short on time, your best bet is to go to a wine speciality shop. Their knowledgeable staff will be more than happy to help you find something in your price range. Don't be embarrassed to say that you want a decent bottle of wine that most people will like with a price tag around $10. Chances are, you're not the first one to come in that day with the very same question.

Speciality shops do, however, have higher prices, and you can find knowledgeable staff at small grocery stores too. I've even found some good advice at large supermarkets, but remember to use common sense regarding who you approach for help - the 16-year-old boy stocking selves probably doesn't know much about selecting wine.

4. Go for small vineyards.
If you're buying wine for a party or a gift and have gone to a speciality shop, ask the store clerk for something a little unique, new or unknown. It's always more exciting to try something new and this way it's less likely that people will recognize the name and know that you only spent $10 on the bottle. If you're on your own in the grocery store, consider being adventurous and grabbing a different bottle.

5. Look for award labels.
A different approach is to place your faith in award labels. Vineyards that consistently win awards year after year produce reliable, decent wines. You can be certain that whatever you choose will be drinkable and there are always a few decent, award-winning wines under or around $10 to pick from. The downside is that you probably won't win any points for creativity, and it will be obvious how much you did (or didn't) spend.

6. Decant older wines.
If you're serving the wine yourself, you can help it out by pouring it into a decanter an hour or so before you plan to drink it. Decanters are designed to let air flow over the wine. A little breathing time can work wonders (particularly on older wines) and investing in a glass decanter can add value to an indefinite number of bottles for years to come. Decanting is generally considered only necessary for older wines with sediment, but I've found that it can also have positive effects on the flavour of younger wines, plus it just looks classy!



7. Serve at the proper temperature.
Make sure that you're serving the wine at the recommended temperature. The proper temperature for each wine is usually written on the back label. You can purchase special wine thermometers or just approximate. It will probably be difficult to get the wine to the exact recommended temperature anyway, but getting it in the right ballpark can make a difference. Reds are generally served warmer than whites.

8. Invest in proper glasses.
Wine does not taste the same out of a plastic cup, so if you can, try to invest in some proper glasses. Your guests will be more much impressed with whatever wine you decide upon if it's served in an appropriate glass. Whatever glass you choose, remember never to fill it more than half way so that you leave room for the drinker to swirl the wine and fully enjoy its aroma.

9. Start a label collection.
When you find a wine you like, keep the label or write down the name and year so that next time, you can just throw the labels or notebook in your pocket and consulate them at the store. Also, it helps to write your own notes about a particular wine on the back of the label or in your notebook to help you remember what you thought of it. It might also be wise to make note of wines you disliked so that you're sure not to buy them again. Once you've collected a handful of labels or notes, reviewing them can reveal patterns in your preferences regarding variety, vineyards, sweetness, body and other descriptions, helping you determine which kinds of wines you might want to try in the future.

10. Keep a stash on hand.
Finally, avoid last minute scrambles to the store by keeping a few bottles in storage at home. Store the bottles on their sides so that the corks do not dry out, otherwise you risk spoiling the wine. The ideal storage temperature is around 55 degrees Fahrenheit, so a dark closet is usually a good place to keep your spare bottles.

For a great introduction to wine selection, storage, serving and drinking check out these wine basics.

Wishing you 365 days of better wine, starting tonight!
HAPPY NEW YEAR

Resolute in 2008

The New Year is approaching fast and amidst the party plans, as always, lurks the nagging notion that we ought to start thinking about those annual resolutions. Secretly, I have a bit of a love/hate relationship with New Year's celebrations. I love to reflect on the past year's successes and imagine another 365 days of accomplishments, but more often than not, I find myself dwelling on the failures instead, both those past and those yet to come.

Thinking about this last night, I realized that my propensity toward the New Year's blues might run a little deeper than I'd previously realized. I got the sneaking suspicion that it's really the culmination of an entire year of downplaying my accomplishments and focusing too much on unfulfilled goals and ambitions. So this year my resolution is to acknowledge and celebrate my successes and do the same for those around me.

Of course, one of my main goals is to continue living the frugal life and encourage others to do the same. Therefore, I'd like to start posting success stories as they come in throughout the year. If you've managed to reach your saving/spending target or discovered a great new way to make your life a little simpler, share it with me and I'll post it for everyone to celebrate with you.

Success is contagious. Nothing is more inspiring than good news from those who share your values. Let's make 2008 inspirational!

How to Be Both Cheap & Trendy for the Holidays

Everyone wants to look their best and in our attempts to do so, most of us spend a whole lot more than we realise. With the holiday season just around the corner we'll be thrown together with people we only see once or twice a year, or only once or twice a year outside of the office, so we really want to look our best this season. I'm sure you're already worrying about your holiday spending - the presents, the decorations, the travel, the food - but have you thought about your wardrobe? Thanksgiving dinner, the office Christmas party, that New Year's bash - what are you going to wear?

If you're like me, this is something you never think of until the last minute. Or maybe you're a shopaholic who loves clothes? Either way, I bet you spend more on your holiday wear than you realise. For one thing, once you start spending, it gets easier and easier to keep spending and during the holidays we spend a lot. We start swiping that plastic and when it's all nice and warm, we see that amazing dress or that spectacular belt and we think, "Oh, what the hell. I've already spent so much, what difference does it make?" Well, a lot, actually, because that thought will keep crossing your mind and your plastic will stay warm in your pocket and come January your New Year's resolution will be to pay off the credit card before next year.

No one wants the hangover of last month's festivities following them into the new year, but we all want to put our best foot forward at the holidays. So what to do?

Start by taking an objective look at your current wardrobe. Separate it into two piles: the clothes you do wear and the clothes you don't. Now examine what is in the piles. I'm willing to bet that the clothes you do wear are the basics - basic pants, skirts, and simple shirts in neutral colors or classic, understated prints. The clothes you don't wear are probably in last year's (or one of the previous 10 years') bold colors, cuts and prints. So what does this tell you? When buying clothes, stick to basic, timeless styles and colors. If you buy things that are too trendy, you'll want to throw them out next season.

You can still be trendy, just keep the trends in the accessories. The thing about accessories is that they are usually must cheaper, and you can keep them until they come back in style again because they don't take up a lot of space in your closet and you don't ever have to worry about "growing" out of them. If you really can't live without this winter's hot color, buy a $5 necklace in that must-have hue. If you've got to wear that special print, get a cheap scarf to wear with your basics, or a funky hat.

If there is a particular style all the hip crowd is wearing and keeping the fads to your accessories is just too limiting for you, make sure you shop at cheap stores specializing in trends and only buy one or two articles. Also, make sure these new items go with what you already have in your wardrobe of everyday basics. H&M has a large collection of cheap clothes and accessories in the latest trends. Target's collection by Isaac Mizrahi is also a good place to look. But be sure that the majority of your clothes are timeless and in neutral colors. Buy the basics at a higher quality, so that they last and the trendy things at the cheapest possible price as they will probably be obsolete in a few months' time anyway. Also, make sure that what you buy can be combined with lots of other items in your wardrobe, so that you can get many new outfits with just one addition to your clothing collection.

The trick is to get as much mileage out of each piece as possible. That's why accessorizing the clothes you already have is such a good idea. Switching your basics up and topping it off with a new accessory for each major holiday event will give you the extra sparkle you're looking for without breaking the bank.

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Thanksgiving on a Budget

Hosting a Thanksgiving dinner can be a stressful and expensive activity, but with a little foresight and planning it can also be one of the most rewarding and budget-friendly holidays of the year. Yesterday, I wrote about the most efficient way to invite guests to your Thanksgiving dinner and how you can leverage their generosity by creating a Thanksgiving day wish-list of items you would like to borrow or foods they can bring. Today, I'm tackling the daunting tasks of grocery shopping, cooking, serving, and cleaning up after it all. Whew! I'm getting tired just thinking about it.

Shopping

This is where you can really kill your budget. The trick is to buy the proper amount of food for the number of people coming. It's easy to go overboard for a holiday that's historically all about tables laden with food, but is it really necessary? Are you really feeding an army? Then why try to look like it? When buying a whole turkey calculate 1 pound of uncooked turkey for each person and you should have plenty. If you are a small group or if you and your guests only like particular parts of the turkey, the breast for example, then just buy that part instead of an entire turkey. If you only like breast meat, it's quite silly to buy the entire turkey and throw half of it away. But what about that picture of the beautiful turkey on the table? Forget about it. Actually, even if you do plan to buy a whole turkey you should still forget that image, but I'll get to that later. However, sometimes it's actually cheaper to buy an entire turkey because grocery stores run big discounts on turkeys this time of year and these discounts don't always carry over to turkey cuts.

Which brings me to my second point on grocery shopping: start looking for discounts in your local papers now, if you haven't already. Most grocery stores will take major losses on their turkey sales in order to get you into their stores. The idea is that once you are there you will do all your Thanksgiving Day shopping in their store. They make their money on the other items they expect you will buy. With a little planning and patience you can make the most of these sales by getting your turkey early and buying the remaining items you need wherever they are cheapest. If you wait until the last minute, you will probably end up buying all your Thanksgiving Day items in the same store and paying more than you would if you had been better prepared. Also, buying your turkey early means that you will have the pick of the litter; waiting until the last moment means you have to buy whatever size turkey is still available and usually these are the bigger, most expensive turkeys that take up more space in your refrigerator and freezer and take much longer to defrost and cook. That reminds me, before you go shopping for your turkey make sure that you've got room in your freezer or refrigerator for the bird. They take up a lot of space!

The other area where you can really trim back the costs is in cooking supplies. Like I said yesterday, ask around and see if you can borrow things before you go out and buy something you'll only use once a year. Some things you may need are: a large roasting pan for the turkey, a baster, a meat thermometer (though you really should get one of these for everyday use), a large serving platter for the turkey, and additional serving dishes, plates or silverware.

Cooking

Once you've done all the shopping, what you want to save is time. If you spend the whole day in the kitchen, Thanksgiving won't be a lot of fun. It also won't be a lot of fun if you manage to burn or under cook the food, or make the turkey fly. The trick is to get as much done as you possible can before Thursday morning. This means less work for you while everyone else is enjoying their holiday, and fewer surprises regarding forgotten ingredients and supplies. Plus, if you make a mistake, you've got a little more time to fix it.

Perhaps your earliest task will be defrosting the turkey. Ideally, this should be done in the refrigerator and will require around 24 hours for every 4-5 pounds of uncooked turkey meat. If you forgot to take the turkey out of the freezer you can speed up the defrosting process by placing the turkey in a bath of cold water, with the plastic wrap still on. Calculate 30 minutes in cold water for every 1 pound of turkey, so if you have a 12 pound turkey this will take approximately 6 hours. However, you will have to change the water every 30 minutes so that method requires your constant attention. Also, make sure that the turkey is completely covered in water. Do not thaw the turkey at room temperature on the counter. The outer parts of the turkey will be warm enough for bacteria to grow for hours before the center of the turkey has thawed, putting you at risk for food poisoning. No one wants to be sick on Thanksgiving.

On Wednesday, do as much chopping, peeling, slicing and dicing as you can. Put everything in the refrigerator and cook it up the next day. You can make the stuffing the night before to save time but do not stuff the turkey until you are ready to put the bird in the oven. You cannot leave stuffing in the turkey for any length of time at all without the risk of bacteria growth. You should cook the bird immediately after stuffing it. Also, a little tip my mother taught me was to use dental floss to tie up the bird. It's strong, clean and you probably already have it on hand. Certainly cheaper than buying special cooking twine! If you're making homemade cranberry sauce, it is often better on the second day so it makes sense to cook this on Wednesday as well. In addition, you may want to make your pumpkin and apple pies the night before so that the oven is free the next day. Plus, it's simply less stressful to do your baking the night before and you'll have more fun doing it.

When it's time to cook the turkey, the trick is to get it to just the right temperature and then stop cooking so that you don't dry it out. To do this, use a meat thermometer. You can buy thermometers that can be left in the turkey while it is cooking (a pager beeps you when the correct temperature is reached) or you can use a regular thermometer and start checking the turkey about half an hour before you expect it to be ready. Calculate around 15 minutes of cooking time for each pound of uncooked meat. The turkey is done when the thermometer reads 175 degrees Fahrenheit when inserted into the thickest part of the breast. Make sure that the thermometer isn't touching any bone to get an accurate reading. Stuffing should be heated to 165 degrees Fahrenheit before it is eaten. If the turkey is finished before the stuffing, take the stuffing out of the bird and put the stuffing back in the oven in a separate dish until it is the correct temperature. Wait about 30 minutes for the turkey to cool before carving it.

Serving

To maximize the amount of meat you get off the turkey, carve it before you serve it. I know, I know, it goes against every image of Thanksgiving you've ever seen, but it's much easier and more economical this way. Think about it. How much meat is usually left on that carcass when you throw it in the bin? Probably a lot, but you're right in the middle of a tryptophan crash when you've finally decided you can't put off cleaning up any longer. If you carve the turkey when it's just cooked and still slightly warm, it's much easier to get the meat off the bone and you can really pull up your sleeves and get your hands dirty when you're carving in the privacy of your kitchen. This means that you can get more meat off the bone and cut more even and appealing slices because you don't have an audience so you don't need to worry about being graceful. And it's just as elegant to serve your turkey pre-sliced on a platter - even Martha Stewart says so. As you carve, put the nice big slices on the platter for the table and have a Tupperware container ready for the small pieces you'll use later in soups and casseroles.

Clean-Up

The last thing you want to do when you've got a belly full of turkey is clean up. A painless way to deal with this is to prioritize what really needs to be done - you need to get all the leftovers in the refrigerator or freezer. Do this before you hit the couch, other wise you'll get up five hours later and wonder if you still can. The rule is 2 hours on the table and then you're pushing your luck, so just get it in the refrigerator the first time. Also, if you don't think you'll use something within 3 days then put it straight in the freezer. Besides, after 3 days of eating turkey will you even want to see it? It's better to put it in the freezer and forget about it for a couple of weeks. Turkey soup really does taste better when you haven't just eaten a roast from the oven.

That leaves the dishes. The easiest thing to do is to have a large bucket or sink basin ready for soaking them. Throw out any bones and scraps left on the plates and then just put them in the soapy water. If you wash by hand this will make it easier later. If you put them in the dishwater you will use less water this way than you would rinsing each dish. Just leave them in the suds and go relax with your guests. This is the best part of Thanksgiving; you don't want to miss it doing dishes! Plus, there's nothing more annoying than listening to your host clank dishes around the kitchen or the hum of their dishwasher running. If your guests let you borrow any dishes, wash these immediately so that they can take them home, but leave everything else.

Good luck with your Thanksgiving Day celebrations and remember it's always better to start early!

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Two Weeks to T-Day: Planning Thanksgiving on a Budget

A quick glance at my calender tells me it's exactly two weeks to Thanksgiving, one of my all-time favorite holidays - a day to rejoice with family and friends and be thankful for everything we have and all the good things that have happened in the last year. But for too many of us, the financial burden of hosting Thanksgiving dinner turns our attention to all that we don't have rather than all that we do. In an effort to have a little more left on Thanksgiving to be thankful for, I've put together a two part check-list of things to make Thanksgiving Day preparations cheaper and easier. The first part is about arranging invitations and getting your guests to bring the things you really need. Tomorrow I'll post the second half which will cover everything to do with shopping for and cooking the food.

T-Day Part One: Invitations

If you're hosting a small dinner just for immediate family or a few friends, consider yourself lucky! There's less food to buy, less food to prepare, and less to clean up when it's all over. Last year I hosted Thanksgiving dinner for 28 people - never again! (Or at least not too soon. I need a few years to forget.) You can probably manage inviting everyone by phone or in person. Chances are, it's probably already clear who is eating where.

But if you're hosting a dinner for a large number of people you probably want to send formal invitations with RSVP requests. Send them now! You'll want to set an RSVP date by next Thursday (at least one week in advance) so that you have enough time to buy the necessary amount of food. I suggest sending your invitations online. It's cheaper, faster, and your guests can RSVP immediately. You can either send out a regular email or be a little more fancy and set up a free account at sendaninvite.com where you can make a custom invitation with maps, "what to bring" lists and use of their online RSVP management system.

About that "what to bring" list, I've always felt it was a bit tacky to ask people to bring something to a Thanksgiving dinner, but at the same time, I've always felt it was even tackier to attend such an event empty handed. As the host, you don't want to be rude, but you also don't want to be stuck with a big hole in your budget and 10 bottles of red wine when you really only drink white. So what is the frugal host to do? Is there a polite way to leverage your guests generosity without being pushy?

Last year, when I did dinner for 28 people, I was lucky enough to be in Denmark where it is customary for guests to share the costs of a dinner party by giving their host a set amount of cash, determined in advance. It's a strange custom and it took some getting used to, but come Thanksgiving, I was happy to take part in it. Obviously, I'm not suggesting you ask your guests to fund your grocery shopping, but you can take people up on their offers to bring things. Undoubtedly, your closest friends and family members will ask you if they can bring anything; it's just polite. But instead of saying, "Oh no... maybe just something to drink" like you usually do, have a wish list ready and pick something off of it. Maybe they can bring salad, a pie, or they can lend you a roasting pan so that you don't have to buy one. Or maybe you could use some extra serving dishes?

A lot of the costs of hosting a Thanksgiving dinner go into buying kitchen items you don't normally use, like a roasting pan, meat thermometer, or 5 extra serving bowls. Borrowing these things from friends and family can cut your total costs and keep your kitchen clutter free after T-Day. So sit down, make a wish list, and this year take your guests up on those polite offers. It might surprise them a little at first, but if they've bothered to offer it's because they're going to bring something anyway, and, believe it or not, your guests would rather lend you their pan and feel truly useful than buy you a bottle of wine.

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A Couple Last Minute, Cheap Halloween Costume Ideas

Did Halloween catch you by surprise this year? Perhaps your dog ate the costume? Well, here are a few quick costume ideas you can throw together without spending much or running to a million different stores. I've listed some pros and cons for each costume idea below its instructions. Just remember, these are quick fixes; they won't win you any costume awards. So be willing to use your imagination!

MIME

Just in case you can't remember, mimes are those creepy silent clowns that are always stuck in an imaginary box.

What you'll need:

• Black long sleeve shirt, or black and white striped shirt if you have it
• Gloves, preferably white, but can be any color
• White make-up
• Black make-up
• Some acting skills!
  

Step 1. Do your make-up. First, paint your face white, then color your lips in black and draw black triangles above and below your eyes. Look for pictures of mimes online to get the idea. I suggest doing a Google image search.

Step 2. Put on your black clothes.

Step 3. Don't forget to stay in character and keep quiet!

Pros: With very little effort you can put together a good look. Everyone will know what you are supposed to be and it's a comfortable costume.
Cons: You'll have to stay in character. You probably don't have the make-up on hand and will have to make a trip to the store and fork over a few bucks.

SCARECROW

What you'll need:

• A pair of baggy old pants/jeans and a long-sleeve shirt, the
  bigger the better. Flannel or plaid button-down shirts work best.
• A large brown paper bag, the thinner the paper the better
• Some very thick string, like yarn, twine or hemp, and preferably brown colored.
• Dried leaves from outside, or, if you can find it, straw.
  

Step 1. Put on the baggy clothes. If you don't mind getting them a little dirty, throw some mud or dirt on them first. Remember, you're a scarecrow - you're supposed to have been outside all the summer. You may want to consider wearing another set of thinner, tighter clothes underneath to protect yourself for...

Step 2. Go outside and get those dried leaves (or straw). Now stuff your clothes full with them and use the string/twine to tie off the openings at your ankles and wrists to keep the leaves from falling out. You can try tying the string around your waist as well , but tucking your shirt in is probably best. Make sure some leaves are poking out by your hands and feet and around the buttons of your shirt. If you can think of something cleaner and more comfortable to stuff your clothes with use that instead and just put the leaves around the edges for show.

Step 3. Take the paper bag and cut holes for your mouth and eyes. Put it on your head and tie a piece of twine around your neck. If you can, glue some leaves to the ends of the paper bag around your neck so that they stick out from underneath.

Step 4. Top it all off with a hat, a pair of gloves, and a pair of boots if you have them. Make sure you've got leaves or straw poking out everywhere you can.

Pros: It shouldn't cost you a dime, you probably won't have to make a trip to the store, and it requires less than 15 minutes to put together.
Cons: Leaves are itchy and it will be difficult to walk. Also, the leaves will start falling out after awhile, particularly if you're moving a lot, so this probably isn't the best costume for trick-or-treating. Maybe you can think of ways to tweak it? Let us know if you do!

SPORTS PLAYERS

What you'll need:

• Sports clothing
• Sports equipment

Step 1. Dress up in your (or your friend's) sports clothes. If you're a soccer player, wear shorts, a t-shirt and shin-guards. If your a tennis player, wear wrist bands. You get the idea.

Step 2. Remember to carry any necessary sports equipment around with you, for example, a soccer ball or tennis racket.

Pros: If you or a close friend plays a sport, you've already got all the stuff on hand. You can throw together this costume in less than 5 minutes.
Cons: It's not really a costume if you wear and use these things on a regular basis, but if you borrow the stuff from a friend you might be able to get away with it. For this reason, this idea might be more suitable for trick-or-treating, when people are unlikely to know the person wearing the costume anyway. But remember, it might be cold walking around in shorts on the last night of October!

Good luck with your costumes and HAPPY HALLOWEEN!

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