EBay has been around for a while now and if you haven’t tried it in a while (or ever) I’d encourage you to give it another look.
Selling on eBay is easy. All you need is a PayPal account and an eBay account. The eBay website does a great job of guiding you through the selling process by suggestion how to categorize your item, suggests how to price it (search for how others priced similar items) and gives guidance on shipping prices. You can even pay for and print out your postage from home.
So far I have sold mostly clothes: maternity tops, blazers, shirts and a dress which were too large (thanks to losing 50 pounds), and a shirt I bought for my husband that I couldn’t return.
When considering what clothing to sell I would suggest the following :
- Pick name brand items of high quality. No one wants your old t-shirt from Target.
- Items with tags still attached will sell faster and command a better price.
- You can group similar items into lots to make them more appealing. I sold 3 long-sleeved maternity shirts as a group.
- Include up-close photos of the garment’s tag and of any detailing like the buttons, embroidery, pleating etc.
- Sell items for the upcoming season. Right now I’m getting ready to sell my kids’ Lands End parkas.
This is my son’s Lands’ End parka I’m selling now.
- Be completely honest about the condition of the items. Note and photograph any defects.
As a seller your reputation is everything on eBay. Be as honest as possible, decide on a fair price for the item and get it sold! You can see my listing on eBay here.
I hope this post has inspired you to turn some quality clothing you no longer need into cash!
Have you ever sold clothing (or other items) on eBay? Let me know what your experience was like.
Things have been pretty quiet here on LH&G over the summer and into the fall. And it’s not without good reason. I’ve been busy cooking up something new. A new home business!
In January of 2013 California passed the Cottage Foods Act which allows people to cook certain low-risk foods in a home kitchen and sell them legally to the public. This is a huge change from the requirement that all food must be cooked in a commercial kitchen, and takes down a huge barrier to people wanting to start a food business. To give you an idea, people who go through the process can sell things like cakes (no custard/cream filling), cookies, candy, seasoning blends, breads, tortillas, granola, chocolate covered dried fruits/nuts, etc. Basically foods that very low risk — they don’t require refrigeration and are not prone to spoilage.
I’ve spent several months developing my recipes for a special type of shortbread cookie. It’s been great fun experimenting and having taste-testing panels of family and friends to give feedback on the flavors and textures of my creations. We brainstormed company names and logos and finally settled on one that had appeal with my target audience.
My last taste-testing day. We sampled fall and Christmas flavors!
I’m now at the final step which is applying for my permit from the County Health Department and obtaining a business liability insurance policy. The insurance is not a requirement of the law, but who wants to risk losing everything over the modest income to be made selling some cookies at the holidays?
As soon as the final steps are finished I will share more information on exactly what I’m doing, the company name, logo etc. I will have a separate website for the company and Facebook page as well. I hope this new venture will allow me to generate some additional income for my family while maintaining the flexible schedule of a stay-at-home mom.
So what will become of Lesser Homes & Gardens? I plan to continue sharing recipes, gardening and home tips here on this blog. The cookie business will be highly seasonal and it’s very different from working on this blog. LH&G remains a labor of love and a way for me to hopefully help and encourage others in their tasks of running a household in a budget-friendly way.
Are you nervous about cooking a whole turkey? It’s OK, I was too, but I’ll let you in on a little secret, it’s really very easy! Honestly, I don’t know what all the fuss is about cooking turkey for Thanksgiving. If you want an easy and quick way to cook a medium-sized turkey, this is a great method:
1 whole turkey, defrosted (13-15 pounds)
2 cups of chicken broth or 2 cups water plus 2 tsp Better Than Bouillon chicken base
1 lemon, cut in half
1 head of garlic, top cut off to expose all the cloves
3-4 sprigs of fresh rosemary
salt & pepper
- Heat oven to 400°F
- Remove the turkey from the package. Remove bag containing neck and organ meats. If making gravy, place them in a small pot and cover with water, set to a low simmer. Directions for gravy at the end of this post.
- Rinse turkey and allow to drain a few minutes. Place turkey breast side up on a rack in a roasting pan.
- Place cut lemon, garlic and rosemary inside the cavity of the turkey.
- Drizzle turkey with olive oil and sprinkle with salt and pepper. It is not necessary to truss (tie up) the legs.
- Add chicken broth or water to the bottom of the roasting pan.
- Place turkey in the oven on a rack that allows equal space above and below the bird.
- Cook for 2-2½ hours. After 1 hour pour some of the liquid from the pan over the breast and legs with a baster or a ladle. Check turkey at two hours, if the skin is brown enough but the meat is not up to temperature, cover the turkey with foil to prevent the skin from burning.
- Use a Quick-Read Thermometer to check for proper temperature of 180° in the thickest part of the thigh meat and at least 165° in the thickest part of the breast – be sure you are not touching the bone at either point or you may get a false reading.
- Remove turkey from roasting pan and allow to rest for 20 minutes before carving. Reserve liquid from roasting pan for gravy if desired, see below.
Directions for Homemade Gravy
- Simmer the neck and organ meats in a small pot with water and 1 tsp of chicken bullion paste or one cube of bouillon while the turkey roasts in the oven.
- While turkey is resting, place roasting pan drippings into a gravy separator, or a tall narrow vessel (measuring cup or pint drinking glass) and and skim off as much of the excess fat as possible. Some will be olive oil from rubbing the turkey, so don’t worry too much!
- After excess fat has been removed, pour pan drippings into a medium skillet over medium heat.
- Remove turkey neck that has been simmering and shred the meat, add to skillet. Discard organ meats.
- Mix 2 TBSP of cornstarch in 1/4 cup of water until well blended, add half to the drippings to start with and allow to simmer until it begins to thicken. Add additional cornstarch mix to thicken further if desired.
- Season to taste with salt, pepper and granulated garlic. I used about 1/2 tsp each.