Recipes for Sucess

>>In the process of detoxing my entire home... I have come to the conclusion that I need a place that I can revisit when encountering the many ins-and-outs of this massive transformation. So here is the begining of an attempt to organize and share this journey.

1. Heat up the Cranberries, Oil, Honey and Vitamin E on the stovetop, bringing it to a boil
2. Crush up the Cranberries with a wooden spoon until the color has turned to your lip-stain liking
3. Let it cool for ten minutes and then strain through Cheese Cloth to get out the Cranberry bits
4. Let it cool again - but not too long - and then spoon it into your Tin

And into the purse it goes, the best lip gloss. Remember: this recipe can be amended to include any seasonal fruit, all hues considered. And, though it may be a smidgen early to say so, we're thinking this product has the word "gift" written all over it. 

Directions

1. Grate one bar of soap with cheese grater or food processor.
2. Put grated soap in pan with 2 quarts water and gradually heat, stirring constantly until soap is completely dissolved.
3. Put 4.5 gallons of really hot tap water in a 5-gallon bucket (available for free in bakeries at grocery stores, just ask them) and stir in 1 cup of borax and 1 cup ofWashing Soda until completely dissolved.
4. Pour soap mixture from pan into 5-gallon bucket. Stir well.
5. Cover and leave overnight.
6. Shake or stir until smooth and pour into gallon jugs or other containers.
7. Use 1/2 to 1 cup per load.

Directions

1. In a double boiler or glass bowl, combine all ingredients except essential oils.
2. Bring to medium heat and stir constantly until all ingredients are melted.
3. Remove from heat and let cool slightly.
4. Move to fridge and let cool another 1 hour or until starting to harden but still somewhat soft.
5. Use a hand mixer to whip for 10 minutes until fluffy.
6. Return to fridge for 10-15 minutes to set.
7. Store in a glass jar with a lid and use as you would regular lotion or body butter. If your home stays above 75 degrees, it may soften and need to be kept at the fridge, but it will stay whipped at a temperature lower than that.
8. Enjoy!

Directions

In a shake-proof container mix ingredients and shake. Store this solution in a spray bottle for on the go, or in a glass Tupperware container with wipes submerged.

A note on the essential oil: babies need sensitive choices like lavendar, lemon, chamomile etc.

Homemade Heirloom Tomato and Basil Flatbread

>>Heirloom Tomato Basil Flatbread

The Recipe:

The Crust

Flour

Packet of Dry Yeast

Pinch of salt

1 Tb Olive Oil

The Toppings

Olive oil

Minced or pressed garlic

Pinch of salt

Pepper

Fresh tomatoes

Basil to taste

Mozzarella (not shredded)

Shredded Parmesan

Crust

In a medium size bowl add about 2 cups of warm water (not hot) to the yeast. Let sit for about 5 minutes. Stir with a fork. Add about 2-3 tablespoons of olive oil, a pinch or more of salt, and any other herbs you prefer. Add enough flour to create a dough that is not sticky but is not rock hard. You can achieve this with gradual additions of flour. Allow the dough to sit in a clean oiled bowl and rise for about 30 minutes to an hour. If you dont have time, dont worry, pizza crust does not rely on rising like a loaf of bread, just move on to the next step. Kneed the dough enough to bring it together. The best way to stretch the dough is to flour it frequently and let it hang. You can also just stretch it out flat on a greased baking sheet.

Toppings

For this deliciously simplistic flatbread I just spread a light layer of oil on the dough followed by a smearing of pressed garlic, salt and pepper. Next add sliced tomatoes, sliced mozzarella rounds, basil, and a dusting of Parmesan.

Enjoy!

Pickles!

>>Pickling Cucmbers

Fresh pickling cucumbers from the garden.

My canning jars.

Pickling herbs.

Peppers for pickling, fresh tomatoes, coriander to dry, and lots of dill for pickling.

You will need

1 quart jar with a lid
2-3 pickling cucumbers (as many as you can fit in the jar)
5 sprigs of fresh dill (or 1 Tbsp dry dill)
2-4 cloves of garlic (or garlic scapes), crushed and minced (we use 4)
3 Tbsp white distilled vinegar
½ - 1 Tbsp kosher salt, to taste (I use ¾ Tbsp)
distilled or filtered water – enough to top off jar (where to find water purification systems)
20 black peppercorns, optional (find high quality peppercorns here)
¼ tsp red pepper flakes, optional (find high quality chili flakes here)
Directions


Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water. Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly. Shake the jar up to distribute flavors and leave on your countertop for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage. After pickles have sat for a total of 24 hours go taste your creation – you won’t believe how good they are! Store in refrigerator and enjoy within a month for maximum freshness.
Notes from the kitchen


Don’t limit yourself to pickled cucumbers, use this recipe with just about any vegetable. We omit the dill and use the recipe for okra, bell peppers, and more. Adjust the spices and be creative – there are so many possibilities.


At times we have eaten up our pickles within a few days – and hate to waste the well-seasoned liquid mixture – so when the pickles disappear too quickly, we reuse the liquid mixture by packing more fresh cucumbers in the jar. We add a touch more vinegar and top off with more water.

The final product:

Fresh Peperoncinis!