In a glass measure combine the vinegar and tea bag. Cover and chill for 2 hours. Remove tea bag. Pour into a clean glass bottle and cover with a cork or nonmetallic lid. Store in a cool, dark place for up to 6 months. Use vinegar in salad dressings and in meat marinades that call for a fruit-flavored vinegar. Makes 1 cup vinegar.

Nutrition facts are per 1 tablespoon.

Add 1/2 teaspoon grated fresh ginger and an orange tea bag to the 1 cup vinegar. Strain vinegar before pouring into the clean bottle. Cover with a cork or nonmetallic lid.

You will need a sharp needle; bottle with cork; wire cutters; metallic wire in red and green; 2 silver flat beads; silver pony beads; silver long, thin beads; metallic beads in red, green, and silver; ice pick; and 4 small silver jingle bells.

Use needle to make four holes in the cork, top to bottom, like holes in a four-hole button. Cut an 18-inch length of both colors of wire. Fold each piece of wire in half. From the bottom of the cork, push the wire ends through the holes, making an X on the bottom of the cork. Thread two silver flat beads over all wire ends. Thread each wire through a silver pony bead, then through a long, thin silver bead. On the green wires, slide on a red, then a silver bead. On the red wires, slide on a green, then a silver bead. Leaving 1 inch at the end, wrap the wire ends around an ice pick to curl; remove ice pick. Slip a jingle bell on the end of each wire. Loop the wire ends to secure the jingle bells. Thread metallic beads on a 6-inch length of wire. Thread on enough beads to go around the neck of the bottle. Twist the wire ends together to secure. Trim the excess wire.

The beaded ring around the bottle neck can also be used as a napkin ring. Make numerous rings in this same manner and give them as a matching set.