Making compost is an excellent way to recycle what nature gives us. It allows you to make your own fertilizer at home for free and without chemicals, contributing to organic gardening. If you have the cut grass, dead leaves, and kitchen scraps ready for composting, you will need a container to hold them. Here is one that you can build quickly with just a few tools and supplies.

You will need:

• Pressure treated or cedar 2x4s
• Hard wire mesh
• 1 ¼-inch deck screws
• Tape measure
• Saw
• Construction adhesive
• Speed square
• 4 stainless steel hook and eye latches
• Galvanized L brackets
• Galvanized wire staple fasteners
• Chisel (optional)
• Snips
• Hammer
• Pencil

Step 1: The size of your compost container determines the length of the 2x4s. Decide on a size and then cut the boards to the correct length with the saw.

Step 2: Draw a cut line, using a piece of scrap wood and the pencil. With the tape measure and pencil, draw another line halfway down one side of the board. Use the saw to cut the board to that point.

Step 3: On the end of the board, use the tape measure and pencil to mark another line halfway across the length.

Step 4: Cut off this piece with the saw or a hammer and chisel. This forms a lap joint. Perform steps two and three for each board, creating four sections for the container frame.

Step 5: Glue the lap joints together with the construction adhesive.

Step 6: At the corner of each lap joint, drill four screws to provide reinforcement.

Step 7: Lay the wire mesh across the wood frame and secure the border to the frame by hammering in galvanized staples.

Step 8: Use the snips to cut the wire to just beyond the wood frame.

Step 9: Bend back the wire ends and secure every six inches by hammering in a galvanized staple. Repeat this for each edge of the frame.

Step 10: Choose a shady spot in the yard for the compost container.

Step 11: Select a side for the hinged door. Join the container frames together on all but that side using the drill, screws, and L brackets. The mesh should be facing the interior of the container. Use the speed square to determine placement for the L brackets.

Step 12: To make the door, install a hook and eye latch at the top and bottom of the frame on both ends.

Step 13: Add the compost, using compost starter and water to get it going. On a regular basis, use a gardening fork to mix the compost.

Turkey is the traditional entrée served for Thanksgiving dinner. However, there are many people that have dietary restrictions that prevent them from eating this bird. Vegetarians do not eat many meat products, which affects more than just the main course. Here are some quick and easy substitutions to make your Thanksgiving dinner a vegetarian one.

Step 1: Replace traditional stuffing with vegan or vegetarian stuffing. Use whole wheat bread and add cranberries, raisins, and chopped pecans or make delicious cornbread stuffing.

Step 2: Serve vegetables for side dishes. Everyone will love a casserole of butternut squash and apples  and traditional green bean casserole made vegan-friendly. Sweet potatoes and vegan mashed potatoes will become Thanksgiving favorites.

Step 3: If you want an entrée that forms a table centerpiece, go with a Tofurky or make your own tofu turkey or a loaf. If you are going non-traditional all the way, consider attractive stuffed acorn squash or cranberry and wild rice pilaf. Each entrée is delicious and vegetarian.

Step 4: Add a glaze or marinade to the Tofurky or deep fry this entrée, in true contemporary style.

Step 5: When a Tofu turkey is on the menu, vegetarians can still enjoy gravy. With vegetarian gravy, the keys are the heat level, stirring, and timing. Use recipes that feature a base of vegetable broth and make the gravy flavorful by adding nutritional yeast, miso, fresh herbs, or mushrooms.

Step 6: Select at least one type of roll to serve if there will be a small crowd. For a larger group, go with two or three different kinds of bread. Vegan muffins, biscuits, cornbreads, and gluten-free breads are all great choices.

Step 7: For people new to vegetarian cooking may find soup to be an easy alterative to a vegetarian turkey. Having soup as the main course leaves room in the stomach for side dishes and dessert. Butternut squash soup with apples is a hearty fall favorite.

Pepperoni bread is a treat many people enjoy purchasing from their local bakery. This gooey bread tastes great but between the pepperoni and the fattening cheese, the conventional recipe is not very healthy. With a few simple substitutions, you can make a version that tastes just as great and is much better for you.

You will need:

• 3 cups all-purpose or bread flour, divided
• 1 ¼ cups warm (approx. 100 to 110 degrees) water
• 2 tablespoons sugar
• 1 tablespoon stick margarine or butter, melted
• 1 cup reduced-fat shredded sharp cheddar cheese
• 2 cloves garlic, minced
• ¾ cup (approx. 3 ounces) chopped turkey pepperoni
• 1 package (approx. 2 ¼ teaspoons) dry yeast
• 1 teaspoon dry mustard
• 1/8 teaspoon ground red pepper
• ½ teaspoon salt
• Cooking spray
• Large bowl
• Small bowl
• Spoon
• Damp kitchen towel
• Rolling pin
• 9×5-inch loaf pan
• Oven

Step 1: Pour warm water into the large bowl and dissolve sugar and yeast in it. Allow it to stand for 5 minutes, then stir in the melted butter.

Step 2: Add 2 ½ cups of flour, cheese, turkey pepperoni, dry mustard, salt, ground pepper, and minced garlic to the yeast mixture. Stir ingredients until they are blended.

Step 3: Flour a work surface and turn out dough onto it. Knead the dough about 10 minutes or until it is smooth but elastic. Add enough remaining flour to prevent dough from sticking to hands- add in 1 tablespoon increments. Dough should feel tacky.

Step 4: Coat small bowl with cooking spray. Place dough in the bowl, turning it to coat the top. Cover the bowl with the damp kitchen towel and put it in a warm spot of about 85 degrees. Allow the dough to rise until doubled in size.

Step 5: Punch down the dough and allow it to sit for 5 minutes.

Step 6: On a floured surface, roll the dough with the rolling pin to create a 14×7-inch rectangle. Tightly roll up the rectangle, beginning with one of the short edges and firmly pressing to eliminate any air pockets. Pinch ends and seams to seal the dough.

Step 7: Coat the loaf pan with cooking spray. Put the roll into the pan with the seam side down. Cover the dough with the damp kitchen towel and allow it to rise until it has doubled in size, approximately 1 hour and 30 minutes.

Step 8: Preheat the oven to 350 degrees Fahrenheit.

Step 9: Uncover the dough. Place the loaf pan in the oven and bake for 45 minutes or until the bread is browned on bottom and loaf has a hollow sound when tapped.

Step 10: Remove bread from the pan and cool it on a wire rack before serving.