Talking about this subject is very special to me these days since my oldest son, Nathan, is (finally!) engaged to his Lovely Lindsey and we have a wedding to look forward to this coming June. So you can imagine how happy I am to share all of these ideas with you!

As I have mentioned before, over the years I have been to countless engagement and bridal showers. There is always the question of what is appropriate as a gift. Do we go big time and give them something that they have registered for and then do the same for the wedding? Or do something small for the shower and save the money for the wedding? A few years ago I decided I needed to come up with something that would be my ‘Go To’ gift for most everyone when it came to engagements and bridal showers. Depending on who the gifts were going to would dictate how much I would do. Each of these ideas can be done in whole, or you can take one or two ideas which makes it even simpler and less expensive. This has been such a life saver for me since it is always so hard to come up with something so often and is economical, too.

Engagement Gift

I actually gave this to Nathan and Lindsey the day after they became engaged and was tickled when they were so pleased by it.

It is my belief that if a couple were to put as much energy into their relationship as they do the wedding, we would have less divorce in our country. And maybe even less weddings, if you think of it that way! Still, I truly believe that if a couple were to take the time to find out what each others expectations are, their days ahead would be so much easier. I am aware that there are classes given at different churches and am a huge advocate for them, but what about those couples who are marrying without that opportunity? I have found a terrific book that covers most everything when it relates to what marriage brings. It’s called ‘The Hard Questions: 100 Essential Questions to Ask Before you Say “I Do” by Susan Piver. The categories are Home, Money, Work, Sex, Heath and Food, Family, Children, Community and Family, and Spiritual Life. When I first read some of the questions, I was thinking they were just common sense but then I thought back (and back and back!) when I was first married and remembered how confusing and frustrating it was when it came to simple things like Money and Children. The one question of ‘Who keeps the household books and pays bills’ seems easy but I remember my husband and I having a very heated discussion over who exactly was in charge of that. His idea was I did all the books and pay bills while he decided how the money was to be spent. You can imagine the energy in the house during those sessions! It would have been so much easier for us if we had discussed this ahead of time, in theory, of course, instead of trying to come to a nice solution in the heat of the moment! We were both so adamant about our positions!

In anticipation of the conversation becoming, well, shall we say, lively between the newly engaged couple, I sometimes include a bottle of champagne, two champagne glasses and a note suggesting they consume the champagne to make the time a little less stressful. The book by itself is more than fine, but it’s fun to add a little incentive to read it! And chocolate’s not a bad as an added bonus!

Bridal Shower

Since I can’t resist giving something I make, I came up with the idea of massage oils with blends for both Him and Her. The blends can vary and you can find different ones online if you Google ‘romantic essential oil blends’ or ‘sensual essential oil blends.’ I have several and will supply all of those to you but keep in mind you can do a simple blend of lavender or vanilla. Those happen to be some of the top ‘Turn On’ scents for BOTH men and women! I pick out nice glass bottles for the oils but I also include plastic bottles so that if they choose to take them on the honeymoon, they can store the oils in plastic so they won’t make a mess of their luggage contents.

In addition to the massage oils, I may include cute panties or a teddy, just to make it that much more fun.

Another item I make is an air mist with a blend for Wedding Day Jitters. This blend is supposed to be used by the bride and her attendants while they are getting ready for the big event. It’s a nice blend of jasmine, lemon and patchouli which is a great combination of light and dark tones. In the Middle Ages, the traditional scent was neroli, which is calming, so this may be a nice alternative, too. Whatever works to calm the nerves on that special day!

Last, but not least, I have to suggest a couple more books or this wouldn’t be a typical gift from me! A sweet little jewel of a book I found is called, ‘Don’ts for Husbands and Don’ts for Wives’ by Blanche Ebbutt published in 1913. What. A. Blast. Even though it was written a year shy of 100 years ago, this book has some very good advice on How One Should Conduct Oneself. I admit that I feel my grandmother peering over my shoulder when I read it.

The second book I may include is something my husband and I read together a few years ago and I have to say it made our marriage better than it had been in over 35 years. It’s called, ‘The Five Love Languages’ by Gary Chapman. It helps you understand what sort of Love Language you are and those 5 are: Quality Time, Words of Affirmation, Gifts, Acts of Service and Physical Touch. Once we know what our own language is and that of our partner, we are better equipped to help that person feel as loved as possible. At the end of the book, you list your love languages in order of importance and then are challenged to list your partner’s in order. I am proud to say I listed my husband’s in exact order and he listed mine in exact order–in reverse! Let’s just say we had a little chat and got it all straightened out! What great information to have when starting a new life with the one you adore!

Please remember that combining these items as one gift is only a suggestion and that you can take one thing and make it your gift. I have given the books by themselves individually and they were received with much appreciation. You can find all these books at Amazon.com.

I see some massage oil and books in Nathan and Lindsey’s future!

His Massage Oil

4 ounces oil (almond, jojoba, avocado, whatever you like best; a note, though, about olive oil-although it makes a terrific massage oil, I would not add essential oils without remembering olive oil has a scent of its own and may conflict with any essential oil you add to it)

20-40 combined drops of the following essential oils:
cedarwood
clary sage
frankinsense
jasmine
rosewood
sandalwood
vetiver
ylang-ylang

Directions

Put oil in small bowl and add essential oils. Stir gently and put in decorative bottle or plastic bottle. Label.

Her Massage Oil

4 ounces oil (almond, jojoba, avocado, whatever you like best)
20-40 combined drops of the following essential oils:
jasmine
neroli
rose absolute
sandalwood
tangerine
ylang-ylang

Directions

Put oil in small bowl and add essential oils. Stir gently and put in decorative bottle or plastic bottle. Label

Alternative Massage Oil Blends

His

coriander
lime
sandalwood

Hers

bergamot
jasmine
sandalwood

For Ardour (2 ounces of oil)

3 drops jasmine
3 drops neroli
4 drops orange

For Devotion

1 drop clary sage
3 drops patchouli
2 drops rose
4 drops rosewood

Individual essential oils (any of these three are heavenly by themselves)

neroli
lavender
vanilla

Wedding Day Jitters Air Mist

6 ounces water
1 ounce witch hazel
20-40 drops combined drops of the following essential oils:

bergomot
jasmine
chamomile
sage
lavender
sandalwood

Directions

Put water and witch hazel in spray bottle. Add essential oils and label. Give directions on label to shake before each use.

This is a blend that is very nice in a lotion or body cream. I have made as a gift from the bride to her attendants that included air mist, sugar scrub and body lotion. I would use the 40 drops in about 4 ounces of lotion or cream. Start with a small amount first, then add as needed to create the scent you desire. You can always add more scent but it’s impossible to take it away!

Sugar Scrub

2 1/2 cups sugar
1/2 cup almond oil (or any oil of your choice; I use olive oil for every day use)
2 Tbsp. honey
1 tsp. essential oil (if using more than one oil, combine the oils by the drop in a small amount of oil then add to the sugar)

Directions

Mix ingredients thoroughly in a bowl. The sugar should be the consistency of new, fluffy snow. Store in an air-tight container.

Have any of you noticed the great prices for fruit recently at your local grocers and farmers markets? Making jams is a nice way to take advantage of the abundance but it’s just too dang hot out there to be cooking the fruit and then boiling jars for canning. What I do is a quick jam that you can refrigerate for a couple of weeks or freeze for up to a year. If you want to go ahead with the canning, I have included some canning instructions at the end of this article.

Quick jamming doesn’t require sterilized jars or lids. In fact, any clean glass jar with a lid (old jelly, olive, pickles, and salsa) works fine. The recipes I make do not call for store-bought pectin packages but rely on the the pectin naturally found in the fruit. I also found some plastic jars and lids at the grocery store (in the same place you find the canning jars and equipment) that are made for freezing the jams. What a great way to have the freshest, cheapest fruit for later in the year.

If you find yourself with too little time and are not up to the effort, you can freeze the fresh fruit. This way you have the sweet fruit to use at your leisure for baking, jamming or both. My plan is to freeze some of this fruit and make jams for holiday gifts. I have also included instructions on how to best freeze the fruit to make sure it’s good for using later.

Some of the recipes I have provided relies on the natural sweetness of fruit, plus 100 percent apple juice concentrate and honey, which won’t mask the incredible flavors of herbs and fruit. These are recipes that are more about having a ‘fruity’ taste as opposed to a ‘sugary’ taste. Other natural sweeteners to use are 100 percent white grape juice concentrate and agave nectar.

Why not get creative with some of your jams? I found some fun combinations of fruit, herbs and spices. Some herbs to experiment with are: mint, basil, lavender, tarragon, rosemary, ginger, garlic, bay leaf, pineapple sage, hyssop, lemon balm and lemon thyme. Here are a few strategies to use to avoid having herb pieces decorating your or your family’s teeth:

1. Ground dried herbs: Add ground or powdered herbs directly to fruit mixture when simmering. These herbs will remain in the jam.
2. Whole herbs: Place whole herbs (such as bay leaf, crushed cardamom pods or mint sprigs) in simmering fruit mixture. Remove when cooking is completed.
3. Tea infusion: Steep herbs in very hot water for 5 minutes or longer. Herbs can be fresh or dried. Strain and add herb liquid to simmering fruit mixture.

These are all great ways to get a small, extra taste added to your favorite fruit with very little effort. Have fun with it! These flavored jams can be used on soft cheeses to be served with crackers or as a glaze or delicate sauce for a savory meat, such as roast pork.

Finally, like in everything, doing this does not always end perfectly. There may be some adjustments to be made so it pleases your own palate. Here are some suggestions:

If too runny: Strain jam through a fine-mesh strainer to remove excess liquid. Or return jam to a nonstick pan and simmer over low heat to reduce excess liquid.

If too thick: Stir in a little more apple juice concentrate until you have the desired consistency.

If not sweet enough: These recipes tend to be on the tart side. To sweeten, return jam to a nonstick pan. Over low heat, add honey, apple juice concentrate (thawed) or your favorite natural sweetener. Simmer to reduce excess liquid.

If too sweet: Return jam to a nonstick pan. Over low heat, add 1/2 cup fruit and a little lemon juice. Simmer to desired consistency and taste.

Once you’re happy with the results, refrigerate your jam in a clean glass jar. Label and eat within two weeks. Enjoy!

Many thanks to the best magazine in the world for Do Stuff Yourself People like me, The Herb Companion, for some of the recipes and hints; especially Letitia L. Star.

Recipes
Strawberry/Rhubarb Jam
I found this recipe to make for Lisa, since it’s her favorite fruit pie and assumed it would also be her favorite jam (fingers crossed!). This is made with granulated sugar so it is sweeter than the other recipes but the rhubarb keeps it from being too sweet. I used frozen rhubarb since it’s too late in the season for fresh or it’s way more expensive and not worth the price. I found it in my local grocers.
2 pounds chopped rhubarb (fresh, cut into large sugar cube sizes or frozen)
2 pounds strawberries, cleaned, whole or sliced if large
3 cups sugar
1 1/2 cups water
2 lemons, juice and retain peel and seeds

Method
Place a small plate in freezer (to test the jam consistency later).

After juicing lemons, cut peel in quarters. Wrap seeds in small square of cheesecloth, tying off with kitchen twine or place in tea ball. The peels and seeds provide a natural pectin to the jam.

Place fruit, sugar, water, and lemon juice, peels and seeds in a large bowl and set aside at room temperature for 1 hour.

Pour contents of bowl into a large pot and bring to a boil over medium-high heat. Continue to cook, stirring constantly, for about 15 minutes. Don’t worry about any scum that rises to the surface while the jam is boiling; if you keep skimming it off, you’ll finish with no jam at all! Instead, wait until you have a set, then remove the jam from the heat and stir n a small lump of butter, which will disperse the scum.

Drop the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by placing a small spoonful of jam on the plate from the freezer. The jam is set when it holds its shape on the cool plate. If it seems loose, continue cooking over medium-low heat until set.

Remove seed bag and lemon peels. Place jam in jars, wiping the edges before putting on lids. Label with date made, consume by date and place in refrigerator (for up to two weeks) or freezer (for up to one year).

Lavender-Peach Jam with Vanilla
2 cups peeled fresh or frozen peaches, thawed (a 1 lb bag is around 2 cups)
2 TBS fresh or dried lavender buds
1/2 cup water
2 TBS apple juice concentrate, thawed
2 TBS honey
2 tsp fresh lemon juice
1/2 tsp vanilla extract

Method
To prepare fresh peaches, wash and score an x on blossom end of peach. Plunge into rapidly boiling water for about 1 minute. Quickly transfer to bowl of ice water. Peel and pit.

Slice peeled peaches as thinly as possible. The thinner the better so they soften faster during the cooking process.

Combine lavender and water in small saucepan; bring to boil. Remove from heat, cover and steep 5 minutes. Pour liquid through a wire-mesh strainer into a measuring cup. Reserve liquid and lavender buds.

Combine peaches, apple juice concentrate, honey, lemon juice, vanilla extract and reserved lavender liquid in a nonstick skillet. Add 1 teaspoon steep lavender buds, if desired. *NOTE The recipe I made, I chose not to put the buds in and felt the resulting taste was good enough. I didn’t want to mask the taste of the peaches with too much.

Bring mixture to a boil over med-hi heat. Reduce heat and simmer 5-15 minutes, stirring constantly and mashing peaches with the back of a spoon until mixture becomes the consistency of jam. *NOTE I used a hand potato masher because I am impatient. *grin

Refrigerate jam in a bowl for about 1 hour until chilled. Conduct taste test and make corrections, if needed. Place jam in jars, wiping the edges before putting on lids. Label with date made, consume by date and place in refrigerator (for up to two weeks) or freezer (for up to one year).

Mint Blueberry Jam

This recipe is good with other berries, such as raspberries and blackberries. If using dried mint, reduce quantity to 2 teaspoons. The blueberry taste in this recipe is very, very BLUEBERRY! After a taste-test by my husband, I added another 2 TBS of honey-but he’s always had a sweet tooth!

2 cups fresh or frozen blueberries
several sprigs of fresh mint (peppermint, spearmint, etc)
1/2 cup water
2 TBS apple juice concentrate, thawed
2 TBS honey
1 tsp fresh lemon juice

Method
Rinse blueberries, drain. If using frozen, completely thaw.

Combine mint sprigs with water in small saucepan. Bring to boil. Remove from heat, cover and steep 5 minutes. Pour liquid through wire-mesh strainer into measuring cup, discarding mint sprigs.

Combine blueberries, apple juice concentrate, honey, lemon juice, vanilla extract and reserved mint liquid in a nonstick skillet.

Bring mixture to a boil over med-hi heat. Reduce heat and simmer 5-15 minutes, stirring constantly and mashing berries with the back of a spoon until mixture becomes the consistency of jam. Potato masher works well here, too.

Refrigerate jam in a bowl for about 1 hour until chilled. Conduct taste test and make corrections, if needed. Place jam in jars, wiping the edges before putting on lids. Label with date made, consume by date and place in refrigerator (for up to two weeks) or freezer (for up to one year).

Raspberry & Cardamom Jam

When I first read this combination, I couldn’t help but think, ‘Huh?’ But after making it I have found it to be just heavenly. The cardamom is ‘there’ when you taste it but very light and alluring.

2 cups fresh or frozen raspberries, thawed
1 tsp ground cardamom
1/2 tsp ground ginger
2-3 TBS apple juice concentrate, thawed
2-3 TBS honey
1 tsp fresh lemon juice

Method

Rinse raspberries.

Combine raspberries, ground cardamom, ginger, apple juice concentrate, honey, lemon juice in a nonstick skillet.

Bring mixture to a boil over med-hi heat. Reduce heat and simmer 5-15 minutes, stirring constantly and mashing berries with the back of a spoon until mixture becomes the consistency of jam. Potato masher works well here, too.

Refrigerate jam in a bowl for about 1 hour until chilled. Conduct taste test and make corrections, if needed. Place jam in jars, wiping the edges before putting on lids. Label with date made, consume by date and place in refrigerator (for up to two weeks) or freezer (for up to one year).

Twelve Golden Rules for Canning
(Thanks to Paulette Zwirn)

Canning methods have changed dramatically since Nicholas Appert first experimented with preserving foods in glass bottles for Napoleon’s army, back in 1809. Safe, tested recipes are available in the Ball Blue Book, from U.S. Department of Agriculture Web sites, or from University Extension Services. Have dial gauge accuracy checked annually.

Use standard Ball or Kerr tempered canning jars, in all sizes from quarter-pint to one-quart capacity. Do not attempt to can in larger jars, as safe processing times are not available. Avoid antique closure types such as glass lids with metal bails and the old zinc lids, as their seals are not dependable and the rubber replacement rings are almost impossible to locate.

Use caution with imported odd-sized jars, as our recipes are tested using U.S. standard measures. Use only modern metal two-piece lid and ring closures.

Twelve golden rules for safe home canning should be understood and practiced, and here they are:

• Use ONLY modern tested recipes from reliable sources, and use the size jar specified.

• Never reuse jar lids. Used lids aren’t reliable for staying sealed. (Bands are reusable until rusted or bent.)

• Don’t use antique or French-type jars. They aren’t as safe as modern jars and processing times have not been established. Use those for decoration or storage of dry products.

• Use water-bath method only for high-acid foods. Vegetables, meats, fish, stews must be processed using a pressure canner for the specified length of time without deviations.

• Check jar rims carefully for nicks, as even the smallest imperfection may prevent sealing.

• Raw packing certain low-acid foods is not safe. Precook all greens, squash, white potatoes, okra or okra/tomato combinations, and stewed tomato combinations.

• Always allow the correct headspace between food/liquid covering it, and the jar lid to ensure good seal.

• Don’t begin counting the processing time until after the water covering the jars comes to full rolling boil when water-bathing, or until after steam has vented 10 minutes when pressure canning, and then has reached specified pounds pressure.

• Process full length of time specified. If boil or pressure fails at any point, you must start time over.

• Lift each jar individually (not inside rack) using a jar lifter; keeping jar upright and not tipped.

• If a jar didn’t seal, discard the lid, wipe the rim and use a new lid to reprocess OR refrigerate or freeze.

• Read instructions/recipes thoroughly before beginning, and do not take shortcuts.

How to Freeze Berries
(Thanks to PickYourOwn.org)

These hints are good for blueberries, blackberries, raspberries, gooseberries, tayberries, loganberries, strawberries, saskatoons, cranberries, marionberries, boysenberries, etc.

If you like berries in the winter, for muffins, pancakes, cobblers, pies or just in a bowl; just imagine how good it would taste if you had picked a couple of quarts fresh or bought a them from a farm stand and then quickly froze them at home! It is also one of the simplest ways to put up a fruit for the winter. Your own frozen berries will taste MUCH better than anything you’ve ever had from a store. I’m using blueberries as an example, but this same process works exactly the same for any other berries listed above. Strawberries are different in that you must remove the hulls (the green cap) after washing, but otherwise the same.

This also works for cherries, but you may want to pit them before freezing them.

Ingredients and Equipment:
• fresh berries – any quantity
• Vacuum food sealer or “ziploc” type freezer bags (the freezer bag version is heavier and protects better against freezer burn.
• a pan or tray that will fit in your freezer
• a strainer or colander

Instructions
Step 1 – Get your berries!
Start with the freshest berries you can get. Look for plump, full berries with a good color. I’ve used blueberries as an example, but these directions would equally well for any other berry (blackberries, raspberries, strawberries, etc.).

Step 2 – Wash the berries (EXCEPT for blueberries)
Just rinse them gently in cold water. I put a colander or strainer in a large bowl, fill it with cold water and swirl the berries in it with my fingers. That avoids breaking them and dirt either floats, which I pick out, or sinks and is removed when I lift the strainer out of the bowl.
NOTE about blueberries: Do not wash blueberries. According to U.Ga, and Clemson University extensions, washing results in a tougher skinned product. (Frankly, I’ve never noticed a difference, but I use frozen blueberries in cooked pies, anyway). They say to wash them after you remove them from the freezer to use. This only applies to blueberries and saskatoons. For those, just pick the dirt out, and wash them later when you thaw them

Step 3 – Drain the berries: Use a large sieve or colander to remove as much water as possible. I usually let them sit for about 10 minutes in the colander. What you may want to do to guarantee they are dry is lay paper towels or a large cotton kitchen towel on the counter and spread the fruit in a single layer. Proceed once the fruit is dry.

Step 4 – Spread the berries in a pan
There are two ways of doing this. If you have space in your freezer, spread the berries out in a large baking sheet with a lip or ridge. Put enough on to make 1 layer. This way they will freeze quickly and not be frozen together in a lump, so later you can remove only what you need without thawing the rest.
If your freezer isn’t that big, just drain as much of the water as you can, then put them into whatever container will fit in your freezer. After they are frozen, they may stick together a little bit, but should break apart fairly easily.

Step 5 – Put them in the freezer
Pop them into the coldest part of the freezer, or the quick freeze shelf, if your freezer has one!
I leave them in the freezer overnight, to get completely frozen.

Step 6 – Bag the berries
I love the FoodSavers with their vacuum sealing. I am not paid by them, but these things really work. If you don’t have one, ziploc bags work, too, but it is hard to get as much air out of the bags. remove the air to prevent drying and freezer burn. On the left is the bag with frozen berries before vacuum sealing, and to the right is the same bag after vacuum sealing. Of course, you can use ziploc bags (see below), but they leave a lot more air in, which allows some freezer burn.
Note: I typically write the labels on the bags with a Sharpie permanent marker BEFORE I fill the bags (it’s easier) rather than after)
A tip for a low budget vacuum sealer:
To remove the excess air from a ziploc bag, put a straw inside the bag and zip it closed as far as possible. Then suck the air out of the bag, pinch the straw shut where it enters the bag and pull it from the bag and quickly zip the bag the rest of the way.

Step 7 – Label the bags
Of course, you’ll want to label them with the contents and date, or all this work could be wasted if you can’t identify them later, or don’t know how old they are.

Step 8 – Done!
Pop them into the deep freeze, or in the coldest part of your regular freezer!
When you are ready to use the berries – Thaw, wash and sort the berries.
To thaw them, just set them in the fridge overnight, or on the counter for a couple of hours. I wouldn’t recommend the microwave unless you are planning to cook with them!
Note (again) about blueberries:
You can wash the frozen blueberries in a bowl of plain cold water. Then you need to pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers

It’s that time of year, isn’t it? When we want to take advantage of the abundance of vegetables and herbs at the farmer’s markets or, better yet, from our own garden and are wondering what to do with all of it? Well, one thing you can do is pickle them! Not the ‘ work-intensive canning, with all the sterilizing of heavy jars and worrying about air bubbles’ pickling: I’m talking about the quick pickling that is being done by so many great chefs right here in Phoenix and those on all the cooking channels. It’s so easy and will be a great side for anything grilled, as an appetizer topping on baguettes or on the side of a light salad.

Most supermarket pickled vegetables are seasoned with garlic, dill and standard pickling spices. By making your own quick pickles, you can use many different vegetables and fragrant herbs. Seeds you can experiment with include mustard, coriander and fennel. When using your herbs, you can save the twigs and stems and use them to add herb-infused flavor in your quick pickle jar.

Unlike many supermarket pickles, the recipes I have supplied don’t contain artificial food colorings and preservatives and in some there isn’t any refined sugar. The recipes are much easier than canning, which can require hours of intense labor to properly seal pickled produce in hot, sterile canning jars. Doing it the quick way is good for reusing old glass pickle, olive or salsa jars. They don’t need to be sterilized, just clean. The only downside is the vegetables should be consumed within a week or two. But if you’re pleased with the result, that shouldn’t be a problem!

Salt is an important ingredient for pickling and the kind of salt can make a difference in the taste. When canning vegetables, it is usually recommended you use pickling salt or kosher salt. These two salts don’t have iodine or an anti-caking additive that usually clouds the liquid and can turn the pickles dark. Since we are doing quick-pickling, we can use whatever salt you have handy. Experimenting with different salts can add another layer of flavor to your vegetables. There are many hand-harvested artisan salts, including mineral-rich sea salts from France and Hawaii and smoked salts like Alderwood Smoked Sea Salt. Think of the fun you can have using different ones each time you pickle.

Pepper can be another intriguing ingredient for your pickling mix. There are so many to choose from depending on what sort of taste you’re going for. The traditional black peppercorn is nice with its dark bite but I find I like the white peppercorn, too, since it has a more subtle ‘pepper’ taste. There’s also the multi-colored peppercorn you can use for another kind of taste. My absolute favorite pepper, however, is the tellicherry peppercorn introduced to me by our Uncle Coz in Texas. This has a milder, yet woodsy taste to it that really adds a whole new level of taste. You can usually find this peppercorn online by googling it or going to Amazon.com (that’s where I got mine through the ‘India Tree’ company).

Another important ingredient for pickling is the pickling seasoning which is a mixture of different spices. There are many blends you can choose from starting with a simple one like allspice berries to a more complex blend that can include mustard seeds, bay leaves, coriander seeds and even herbes de Provence. Like salt and pepper, you can experiment with different blends to get the one you prefer or to just mix it up a bit.

The last ingredient is the vinegar. Most recipes call for apple cider vinegar, which has a natural sweetness to it but you can use whatever vinegar you have on hand. I’ve used champagne vinegar for asparagus and I think it adds an elegant level of taste. But when doesn’t champagne do that, right?

Now for the fun part: Recipes! The ones I’ve supplied are either ones I use myself or those of chefs and gardeners I came across during my research. You will see they all have different techniques when it comes to preparing the vinegar mix and combining it with the vegetables. Some say cool first, some say pour it into the container right away, some say eat within 20 minutes or let it sit in the refrigerator for 1-3 days, 3 being better. What I learned is there’s no set way to do this which gives us a better chance of not messing anything up. A win-win in my book!

Standard Vinegar Mix

This is a common recipe of vinegar mix that you will find all over the different food channel websites or by just googling ‘pickling’. I will list the measurements of each suggested ingredient and then list the different types of each ingredient you can choose from.

2 cups vinegar
2 cups water
2 TBS salt
1/4 cup sugar
2 shakes hot sauce (optional-for those who like a little kick)

Heat ingredients in a saucepan until bubbles start forming. In the meantime, put vegetables in clean jar(s) making sure there’s a little room at the top so the vegetables don’t touch the lid. Cool liquid to room temperature or just pore over the vegetables and herbs until they are completely covered. Cool to room temperature, cover with tight lid and put in refrigerator. Can be consumed after about 20 minutes. Keep refrigerated for up to 2 weeks. The longer it sits in the refrigerator during those two weeks, the stronger the ‘pickling’ taste.

Vinegars to be considered:

Apple cider vinegar
White vinegar
White wine vinegar
Champagne vinegar
Red wine vinegar

Salts to be considered:

Table salt
Kosher salt (won’t cloud or turn vegetables dark)
Pickling salt (won’t cloud or turn vegetables dark)
Sea salt
Flavored salts (smoked, etc)

Peppers to be considered:

Black peppercorns
White peppercorns
Mixed colored peppercorns
Tellicherry peppercorns

Vegetables to be considered:

Cucumbers
Red onion
Sweet Vidalia onion
Zucchini
Asparagus
Green beans
Radishes
Kale
Mustard greens

Fresh herbs to be considered:

Oregano
Thyme
Mint
Sage
Dill
Rosemary
Chives
Tarragon

Homemade Herb Pickling MIx

This is great to have on hand and saves time. This can be used in all the recipes I’ve provided by putting one to two tablespoons in the pickling jar-or divided between several smaller ones-then add the veggies and vinegar mix, following the directions in the recipes. As usual when I am making things, I try to figure out if it can be a nice gift. And this does! You can make up the mix, put it in a jar, throw a ribbon around it and hand it over with a recipe for quick pickling. This would be a great gift around the holidays. If you decide to do that for multiple people, visit your local health food store which usually has spices and dried herbs in bulk and will be much less expensive. If there’s time, try to make up a jar of vegetables to give the occasion an even bigger ‘Wow!’ factor. And who gets tired of that?

2 TBS mustard seeds
4 TBS herbes de Provence
1 tsp black peppercorns
1 tsp bay leaves, dried and shredded
2 TBS coriander seeds
1 tsp dried, crushed red pepper
1 tsp whole cloves

Combine ingredients in a bowl and mix well. Put into a clean, glass container and store in a cool, dry place.

Garlic Pickled Kale

To serve, gently rinse the pickled vegetable in a colander and then toss with a little light olive oil or canola oil. Feel free to substitute other sturdy greens, such as mustard greens.

2 cups kale, washed, deveined and shredded
2-4 cloves garlic, sliced
1/2 cup apple cider vinegar
1 TBS kosher salt
1 TBS mustard seeds
1 cup cold water

Tightly pack greens and garlic in one 16-ounce clean glass jar until about 3/4 full. Can separate recipe into smaller jars.

Combine vinegar, salt and mustard seeds in saucepan. Bring to simmer and gently stir until salt dissolves. Remove from heat.

Add cold water to mixture and let cool. Pour cooled liquid in jar to cover greens and garlic. Add more cold water if necessary. Leave room at the top. Refrigerate for about an hour until chilled. Keep refrigerated for two weeks.

Herbal Tomato Pickles

Make sure the tomatoes are firm; otherwise they’ll fall apart when pickled. You can use a combination of different kinds of tomatoes (like regular tomatoes, cherry tomatoes, green tomatoes) or you can use only one kind. This is also a great recipe for those luscious (but expensive) heirloom tomatoes!

2 cups tomatoes, vertically quartered
2-4 garlic cloves, sliced
1/2 cup fresh herbs (dill is nice but any other will be great)
1/2 cup apple cider vinegar
1 TBS kosher salt
1 cup cold water
1 TBS fresh juice of lime or lemon (optional)

Place tomato slices, garlic and other herbs in a 16-ounce clean glass jar until about 3/4 full. Can separate ingredients into smaller jars.

Combine vinegar and salt in saucepan. Bring to simmer and gently stir until salt dissolves. Remove from heat.

Add cold water (and optional juice) to mixture and let cool. Pour cooled liquid in jar to cover tomatoes and herbs. Add more cold water if necessary. Refrigerate for about an hour until chilled. Keep refrigerated for two weeks.

Rosemary & Sage Quick Pickles

This recipe also works great with green or yellow zucchini.

1 small red or white onion, thinly sliced
OR 1 cup chives, chopped
2 cups cucumber, sliced
2-4 sprigs rosemary
4-8 sage leaves
1/3 cup apple cider vinegar
1 TBS kosher salt
1 cup cold water

Slice cucumber into 1/4-inch rounds. Tightly pack sliced cucumber and herbs in a 16-ounce clean jar until 3/4 full. Can separate recipe into several jars.

Combine vinegar and salt in saucepan. Bring to simmer and gently stir until salt dissolves. Remove from heat.

Add cold water to this mixture and let cool. Pour cooled liquid in jar to cover cucumbers and herbs. Add more cold water if necessary. Leave room at the top. Refrigerate for about an hour until chilled.

Father’s Day. BBQ, baseball on tv (or, better yet; go to a game!), swimming, boating. All of this sounds like a typical Dad’s day to me. But the one thing that’s a big stressor for me? What in the heck do you give a GUY???

After all the ties, golf shirts, Hawaiian shirts, etc are given, what’s left? Well, I have a few suggestions for you.

Last year, I put together a picture book for my son, Adam, the awesome dad of my three Lovely Ladies. I have a Mac computer and using the iphoto program, I was able to make a book in no time. It cost me around $70.00 but that’s only because I went a little crazy and used around 80 photographs. If I had used a little more restraint and stuck with 25 or so , it would have only been around $30. The book started with the first picture of him and his number one daughter, Ava. I chose pictures that had him with one or all of his three ladies. He loved it.

Something that is simple and also well-received is asking your children to finish sentences about their dad. I did this when my guys were growing up for their grandparents and some of the answers were pretty funny. A few of the questions were: I like it when my daddy________________. When my daddy laughs, it makes me feel___________________. I know my dad is happy when_______________. My daddy’s favorite thing to do is_________________. My daddy’s favorite drink is___________. My daddy can cook__________________.

These are only a few examples. You can do a lot of questions or just a few. I made cards with the questions and answers inside with a little title on the front that said, ‘From the Mouths of Babes.’ If you have a precocious toddler, this can be pretty fun.

Now, to give that Guy Who Has Everything something a little different, how about shaving products? I made shaving creams, aftershave lotions and masks. The ingredients are not ‘flowery’ smelling and when considering all those chemicals and such that you find in over-the-counter products, these are a very nice and fun alternative. I will admit there are many products available that are safe, but they can be pretty pricey. To help you with finding the safest products, try going to the website http://www.ewg.org/skindeep. Or, you can make your own! The recipes I am supplying are better for men’s skin types and have bolder, more masculine scents and natural ingredients.

Fresh herbs such as rosemary, sage and yarrow are well suited for masculine tastes. They are all naturally antiseptic and cleansing to the skin. Yarrow in particular is a good choice to use in male product recipes as it is healing, cleansing and astringent. Spices are often found in aftershave products because they have anti-inflammatory properties and bold scents. Citrus blended with herbs and spices is also uplifting and, well, sexy!

Shaving products have gotten more sophisticated, but little has changed when it comes to the daily ritual of shaving: removing hair from the face with a sharp blade and then soothing the skin with a splash of cold water or aftershave. In my most favorite magazine in the world, ‘Herb Companion’, I found shaving tips for a closer, more comfortable experience, written by Janice Cox:

• Always shave in the direction of hair growth. Shaving against the growth can cause ingrown hairs and skin irritation.
• Before shaving, soften the beard with warm water or a hot towel.
• Don’t shave the same area over and over; this can be irritating and can damage new skin cell growth.
• Use a gentle facial scrub once a week to remove dead skin and ingrown hairs. Try mixing a teaspoon or two of cornmeal, ground nuts or oatmeal into your favorite cleanser or soap while washing your face.
• Use a facial mask monthly to deep-cleanse pores and help rid your skin of surface debris and dead skin cells. Try a natural clay mask to help draw impurities out of your skin.
• Rinse razor blades well after each use and replace often. Allow your razor to air dry to avoid the chance of bacteria growing.
• Cuts and Nicks: Grab a clean cotton cloth or tissue and apply direct pressure to stop the bleeding. Avoid that area the next time you shave. You may also apply a bit of vitamin E oil to the spot to help it heal.

Target has a nifty Razor Kit that includes a razor, shaving cream brush, shaving soap and a soap holder, all of which hang from an attractive, metal stand. It costs around $30.00. Here are a few recipes for you to make at home using easily found ingredients. Try out some of these recipes and wrap them up with the Razor Kit from Target or just a simple, new razor. Dad deserves Make-It-Yourself stuff, too!

Olive oil creates a rich, moisturizing cream. Showering before shaving softens the hairs on the face. This is an easy recipe and it works best if used with a shaving brush to create a better ‘foam.’ It makes a nice amount that should last a good week or so, depending on how often the guy shaves.

Olive Oil Shaving Cream

Ingredients:

6 TBS beeswax, pellets or grated from a block *see notes
4 TBS olive oil
1 cup boiling, hot water
1 tsp borax powder
2 TBS mild soap, grated (I recommend Dove soup; it’s mild and has a very light scent that won’t interfere with any essential oil you are adding)
20 drops essential oil of your choice (8 drops cedar and 12 drops lime has a nice, manly scent)

Directions:

1. On stovetop in a double boiler or in microwave, gently heat beeswax and olive oil until just melted. You can also use a glass measuring cup placed in a shallow pan of water. Bring the water to a fast simmer. Stir occasionally until you have a clear liquid.

2. Meanwhile, in separate container (I used a glass mixing measuring cup), mix together boiling hot water, borax and soap, stir until soap is completely dissolved, about 5 minutes.

3. Pour soap solution into blender and blend on lowest speed for a few seconds. The solution will foam a bit. With blender running at very low speed, slowly pour beeswax/olive oil mixture into soap solution and continue to blend on lowest speed until cooled and you have a smooth, creamy mixture, about 6 minutes.

4. Spoon into a clean container, like a mason jar. As a gift or as a convenient container, put some in bottles with a squeeze top or pump top. To use: soften beard with warm water and then smooth shaving cream over your face. Use sharp, clean razor.

*notes: this recipe called for a ¼ cup stearic acid powder instead of the beeswax. Stearic acid is very difficult to find unless you go online. It is an emulsifier, which makes the product creamier. I experimented with natural emulsifiers like sasparilla and yam, but the smell really put me off of it even though it did make a ‘thicker’ shaving cream. My husband used the creams with and without the sasparilla and didn’t think it made a large amount of difference during the shaving process. I experimented with the beeswax and came up with the suggested amount and am very happy with it. I found the longer the shaving cream stood, the thicker it got.

How more manly can you get if you use brewer’s yeast? It actually has a couple of benefits for anyone’s skin, not just Dad’s. It’s rich in all the Vitamin B’s and is known to kill bacteria associated with acne. It also promotes production of some white blood cells, which helps to clear problem skin and keep it healthy.

Brewer’s Yeast Facial Mask

Ingredients:

1 tsp powdered brewer’s yeast *see notes
1 TBS buttermilk or plain yogurt

Directions:

Mix yeast and buttermilk until smooth. To use: Spread an even layer over your face and neck. Let it sit for 10-20 minutes. Rinse well with warm then cool water and pat your skin dry. Store any leftover mask in refrigerator.

*notes: I found brewer’s yeast at Brewers Connection located at 1425 E. University Dr. #B103, Tempe, Az. They have small sample packets of different types of brewer’s yeast and are happy to let you take a few packets. The amount in each packet is plenty for one batch of the facial mask. They were very nice at Brewers Connection, by the way.

Clay masks are especially well suited for male complexions and help draw out oils and surface impurities from the skin. All clays have the same skin-clearing results but vary in color depending on what part of the world they come from and the minerals they contain. You can find natural clay powder at natural food stores or herbal stores.

Natural Clay Mask

Ingredients:

2 TBS natural clay
1-2 tsp water
1 tsp light oil, olive oil, almond oil, etc

Directions:

1. Mix together clay and water until you have a smooth paste.

2. To use: Spread mixture on clean skin and leave on for 15-20 minutes, until dry. Rinse well with warm water followed by cool water and pat your skin dry.

Aftershave helps refresh and close pores after cleansing or shaving. Used as a final facial splash; the combination of herbs in this recipe will help tighten pores and keep the complexion clear. These two are all naturally antiseptic and cleansing. In the herbal aftershave, you may also use fresh herbs in place of the dried; use three times the amount called for and store in the refrigerator for 1 week before straining.

Herbal Aftershave

Ingredients:

1 cup witchhazel
1 tsp yarrow, dried
1 TBS lavender, dried
1 TBS sage, dried
1 tsp mint, dried
1 bay leaf

Directions:

Mix all ingredients. Pour into a clean jar with a tight-fitting lid. Place the jar in a dark, cool place for 2 weeks. At the end of two weeks, strain off the liquid and discard any solids; pour into a clean container. After shaving or cleansing your face, pour a small amount into your hands and pat on your face.

To make this sooner than 2 weeks, put ingredients in double boiler and heat at very low heat for four hours. Let it come to room temperature. Strain off liquid and discard any solids; pour into clean container.

Bay rum aftershave was created in the West Indies during the mid-1800′s and became a very popular item for men in New York City and, later, Europe. It has a very spicy scent with a little bit of orange thrown in. Cinnamon also smells great and its anti-inflammatory properties help soothe skin after cleansing or shaving. The ‘Christmas-ee’ scent makes it a nice gift during the holidays, too.

Bay Rum Aftershave

Ingredients:

1/2  cup witchhazel
2 TBS dark rum
2 bay leaves, dried or fresh
¼  tsp whole allspice
¼ tsp whole cloves
1 cinnamon stick
1 small orange, zest

Directions:

Mix all ingredients. Pour into a clean jar with a tight-fitting lid. Place jar in dark, cool place for 2 weeks. At end of two weeks strain off liquid; pour into clean container. Discard any zest and other remaining solids. Use on face after cleansing or shaving.

To make sooner, put all ingredients in double boiler and simmer on lowest heat for 4 hours. Bring to room temperature and strain off liquid; pour into clean container. Discard any zest and other remaining solids. Use on face after cleansing or shaving.

Have you purchased Chai tea latte from your favorite spot & asked yourself: ‘Can’t I make this cheaper?’
Yes, you can!

Not only can I have you making your own Chai tea lattes, I can also show you how to make a great Christmas gift for your friends and family! Making the tea is so easy and can be made one cup at a time or you can make a large batch that’s refrigerated. Then all you have to do is heat up a nice cup of Chai tea or pour it over ice for a cool drink.

I got this idea from my very dear friend, Linda Singh. She gifted me a beautiful Indian spice container (also known as a masala dabba spice box) that had all the spices needed to make the perfect cup of Chai tea. This delicious beverage originated in India where families have their own family recipes and it’s usually consumed after each meal to help the digestive system. The spice container is a round, metal box with a tight lid. Inside are seven small bowls that hold each spice needed for the Chai tea. These containers come in a couple sizes and can be found on-line at Amazon (for the larger, 9′ size; around
$25)  or CostPlus (for the smaller, 6′ size; around $9.99).

As everyone knows, spices can be pretty pricey if purchased at your local grocery store. You can go to your local health food store (like Whole Foods, Sprouts, or any of the mom-and-pop places that are around the Valley). Their prices are pretty reasonable. Because I like to get my spices all at once and don’t want to do any running around, I make my spice purchases on-line at www.mountainroseherbs.com where you can find good quality, organic spices in bulk for a lot less money. If you purchased a 1/2 pound bag of each of the seven spices (that would be enough for eight gifts) it would cost around $40.00. That averages out to be about $5 for each gift. Adding that amount to the cost of the container, your looking at spending around $15 for each person. Not only is this a relatively inexpensive gift, it has a nice Make-It- Yourself twist that tells our friends and family that they are special! For a few dollars more, you may want to include a tea strainer which can be purchased at Cost Plus World Market for around $3.

Now, not everyone is a Chai tea lover. You may want to consider purchasing the spice containers then put in the herbs and spices that are good for either Mexican or Indian food. In fact, the families in India usually have several containers in their kitchen; one for Chai tea, one with spices for curry, one for sweet spices and then maybe another one for savory spices. I will list the herbs and spices for both Mexican and Indian foods, just in case that’s the way you want to go.

If you find that you are unable to purchase the spice containers but would like to do something along these lines, you can do that! What I have done is taken each spice in the recipe, put it in a small plastic bag or in a small square of cheesecloth and tied them up with pretty ribbons. I put the spices in a simple gift bag along with the recipe. Very easy and very festive. You are still making an effort to make this yourself and that’s the point, right?

Have fun with this and if you have any questions, you can contact me at sherrykline@mchsi.com.

Mexican Spices
garlic powder
sea salt
chile powder
Mexican oregano
ground cumin
cayenne pepper
chipolte chile powder

You can add or delete any other spice that you like when making Mexican food. You may want to include your favorite recipe.

Indian Spices
tumeric
cumin seeds
cinnamon chips
cardamom pods or seeds
whole cloves
coriander seeds
dried ginger

Again, you can add or delete any of these spices.

Chai Tea for One
Recipe By: Linda Singh
Serving Size: 1

Ingredients:
1 cup water
1/2 tsp. cinnamon chips
1/2 tsp. cardamom pods, whole
1/4 tsp. cloves, whole
1/4 tsp. cardamom seeds
1/4 tsp. dry ginger root
1/4 tsp. black peppercorns
1/4 tsp. allspice, whole
1 Tbsp. black tea leaves, (or one black tea bag)
1/2 cup milk, (can substitute soy milk)
Sugar to taste

Instructions:
In a saucepan, put in water and all the spices and simmer covered for about 10-15 minutes. Add the tea leaves and the milk and continue cooking uncovered until milk froths, about 5-10 minutes. Do NOT cover this time and watch the pot carefully so that the milk does not froth over the top. Sweeten to taste. Pour into a cup through tea strainer and serve hot.

This makes a great drink in the summer. If making one cup at a time, let tea come to room temperature and serve over ice.

Look how beautiful this looks as it’s simmering!

Chai Tea in Bulk
Recipe By: Linda Singh
Serving Size: 16

Ingredients:
12 cups water
2 Tbsp. cinnamon chips
2 Tbsp. cardamom pods, whole
1 Tbsp. cloves, whole
1 Tbsp. cardamom seeds
1 Tbsp. dry ginger root
1 Tbsp. peppercorns
1 Tbsp. allspice, whole
3/4 cup black tea leaves, (or 9 tea bags)
6 cups milk, (can substitute soy milk)

Instructions:
You can make a bouquet of the spices in cheesecloth. Double layer about 18″ of cheesecloth and place all spices in the middle. Bring edges to the middle and tie with kitchen string or anything else that will keep the bouquet closed. Otherwise, you can put the spices directly in the water and after the milk has frothed (as stated below), you can strain the liquid through a colander lined with cheesecloth into a large bowl. Making a bouquet makes it a little less messy.

In saucepan, put in water and all the spices and simmer, covered, for 15 minutes. Add tea leaves (or bags), and tea and continue cooking, uncovered until milk froths. Watch saucepan carefully so the milk doesn’t froth over the top and burn.

Strain liquid through cheesecloth-lined colander or remove bouquet. Add preferred amount of sugar. Serve immediately, hot, or bring to room temperature and store in air-tight jug in the refrigerator. This beverage is good served hot or over ice for a cool drink.

Related Chai Tea links:
> Tea spice containers from CostPlus; search ‘spice containers’
> Tea spice containers from Amazon ; search masala dabba spice box
>  Tea spices

I know that Valentine’s Day is traditionally a day for lovers to honor one another. But I like to think of it as a Day of Love for Everybody! What a great way to show all the people in your life how much you care about them!

We have to first honor those who ARE the loves of our life: Our husbands or boyfriends. One of the things I like to do is a little massage oil with essential oils that promise Love and Romance. The simplest of these is Vanilla. Studies have shown that the preferred scent to arouse a guy’s interest is vanilla; right after alcohol! That is a true story, I promise! Something about the alcohol smell must remind some guys of their college days and all those young girls drinking beer for the first time…but I digress. The second most arousing scent for men is vanilla. It is so easy to make a massage oil. You can take any oil like almond, jojoba or even olive oil and add a few drops of vanilla essential oil or extract, put it in a pretty bottle with a red ribbon and done! If you want to get real exotic, you can always do a blend of jasmine, sandalwood and ylang-ylang. These scents are very exotic and most women just love it.

On this day of love, I like to remember my friends so I mix up a little body scrub for them. A favorite of theirs is my Coffee Body Scrub. This scrub not only exfoliates the skin in a sublime way, it perks you up in the morning and smells so yummy!

Coffee Body Scrub
3/4 cups  coffee, ground
1/2 cup    corn meal
1/2 cup    salt
2 Tbsp.    oil (almond, jojoba or olive oil)
30 drops  peppermint (for extra pick-me-up) or lavender

Mix well in bowl. Store in air-tight container. Use this in the morning if you are not using decaf! Rub scrub gently over dry skin. Rinse thoroughly in a nice warm shower.

The next idea can be done FOR children or the kids can do this for their teachers. I like to make Bath Cookies shaped like hearts. This is a fun project for the kids and the cookies can be wrapped up in a plastic bag with a little ribbon. It doesn’t take long and everybody loves how unusual it is.

Bath Cookies
2 cups finely ground sea salt
1/2 cup baking soda
1/2 cup cornstarch
2 Tbsp. light oil
1 tsp. vitamin E oil, as from capsules
2 eggs
5-6 drops essential oil (lavender is a favorite)

Instructions:
Mix all ingredients into a dough; cut out with decorative cookie cutters or roll dough in 1-inch balls and place on ungreased cookie sheet. Bake at 35o degrees for 10 to 12 minutes. Do not over bake.
Allow to cool completely. Use 1 or 2 “cookies” per bath, allowing them to dissolve in bath water.

Yield: 24 cookies

Have you ever found yourself racking your brain over what gift to give your friends?  I used to spend so much time running around the mall, going in and out of different stores and praying for inspiration. I have finally come up with a little guideline to help me give them something that says they are special to me.

These are some general questions I ask myself when coming up with an idea:

What are her hobbies?
- Exercise
- Reading
- Cooking

Is she going through an extra stressful time?

Answers to these questions are a great way to get started on putting together a fun gift. I will break down Gift Types for you and list what I have put together in each one. The one thing I always include is something I make. It’s usually a hand cream, massage oil or body scrub and the blend of essential oils depends on her preference or maybe a blend that suits what is going on in her life at the time. A homemade gift can be given individually or included with other items if you are going to go a little overboard, which, of course I’ve NEVER done! Except maybe all the time, but I digress. All of the recipes for the items listed are supplied at the end of this article. Keep in mind that you don’t have to include ALL of the items I list; one or two would be fine. The point is you want to make your friend feel like you came up with something special just for her.

Gym Rat
For that friend who loves, hates or feels compelled to exercise at the gym, at home or on our beautiful hiking trails.

Pre-Exercise Oil
Post-Exercise Oil
Shower Gel
Aches and Pains Bath Salts
Luscious Body Lotion
Four-Thieves Air Mist
Bar towels
Small case to carry all the items

I found a blend for pre and post exercise oil that several of my friends love. They say the pre-exercise oil makes them smell good and helps get those muscles ready to exercise The post-exercise oil does the same as well as feels good after a good workout. The bath soak is for the days where a new exercise has been introduced or it’s been a while and the muscles are crying for attention. A nice, hot bath with the salts is a great remedy. The four-thieves oil and bar towels are to be used on the exercise machines. I have mentioned the anti-bacterial benefits of the four-thieves blend before. Spraying some on a bar towel not only removes the sweat from the machines, it also cleans away any bacteria. The blend used in the shower gel and lotion is up to you. I seem to use lemongrass the most since it’s light and not too sweet.

Book Nut
This is that friend who always seems to have a book in her purse, belongs to more than one book club, and is constantly recommending books because she has a book for That (whatever’s going on in their lives at the time). Oh, jeez, I think I just described myself! Well, I’m not the only one!

Book bag: I have found some really nice ones at Barnes and Noble or Borders.

Book light: This is handy for those friends who’s husbands don’t like them reading in bed with the light on. And handy when on trips and there’s not a lamp on their side of the bed (one of my pet peeves!).

Gift card from a favorite bookstore: Any amount is fine. I even get excited if I get one for only $5! And a gift card from a little boutique bookstore is fun, too. Those are real nice places to browse and find little treasures.

Favorite book to share: This can be fiction or nonfiction, inspirational, spiritual or just plain fun.  Something you have read and feel a need to share with your good friend.

If you have a friend who seems to do a lot of driving (commutes a long ways to work or is shuttling the little darlings all over the place) an audio book might be right up her alley! She can do the driving and enjoy a book at the same time.

Luscious Lotion: Just cuz. I like to add a homemade item and we all can use something luscious, right?

Kitchen Diva
Do you have a friend who always seems elbow-deep in some food item and chops celery at the speed of light? The one who has The Food Network on 24/7? Here are a few things you might consider.

Buy her a gift card from her favorite grocery store or an upscale one (like A.J.’s or Whole Foods) just for fun.

Often-used items for holidays or if they have a big event coming up; cheese cloth, bar towels, wooden spoons, or small containers for prepped recipe items.

Luscious Lotion, dish soap and air mist. Since working in the kitchen requires a constant dunking of the hands in water, a little luscious lotion comes in handy. I use tea tree oil (a good anti-bacterial) and lemongrass blend for the soap. The air mist is to get rid of all those funky kitchen smells that seem to creep up. Again, lemongrass is what I usually use.

I buy holiday-themed kitchen towels or ones that match her decor and wrap up all the items in one or two of them.

Stressed Friend
Bath Salts
Shower Gel
Sugar Scrub
Body Cream

We all have those times where every day life seems just a tad more challenging. Whether it’s an illness that is being dealt with, the dog won’t stop throwing up or the kids seems to be passing the same flu bug back and forth for the second or (God forbid!) third time, sometimes our friend needs a little something to let them know we understand and are thinking of them. I put one or more of the listed items together that are made with a blend that encourages calm, bliss and/or clarity. A nice bath soak with the salts is always a nice way to wash away a particular crazy day. The sugar scrub is a wonderful exfoliate as well as a great moisturizer. If I know their favorite music, I might include a CD to be enjoyed, hopefully by themselves in a quiet room!

These are just a few suggestions. There are also those friends who are the Green Thumb Goddess of the Garden, the Macha Sports Mom (aka: Soccer Mom), Music Lover, and, well, you get the idea.

I try to focus on all that is part of their life and then narrow it down to just one thing. Then I start thinking of different things I feel would be appropriate and add one or two homemade items. In the beginning, it was difficult to do this, but after years (and years!) of practice, I have been able to think of gifts that are special for my Special Friend.

Pre-Exercise Body Oil
2 ounces almond oil
8 drops rosemary essential oil
4 drops lavender essential oil
4 drops eucalyptus essential oil

Combine ingredients and store in plastic or glass jar. Apply before exercising.

Post-exercise Body Oil
2 ounces almond oil
8 drops lavender essential oil
4 drops juniper essential oil
4 drops rosemary essential oil

Mix ingredients together and store in plastic or glass bottle. Apply after exercising to ease sore muscles.

Shower Gel
4 oz Glycerin non-scent soap
20 drops  essential oil of your choice.

Combine ingredients in a plastic bottle.

Aches and Pains Bath Soak
1 cup epsom salts
10 drops lavender essential oil
8 drops marjoram essential oil
10 drops rosemary essential oil

Combine all ingredients and store in airtight container. Sprinkle in bath water and soak for 15 minutes. Try to make the water as hot as possible for best results. A way to accomplish this is run the bath partway with water as hot as you can take it and after you are used to it, run hot water into tub slowly while you soak.

This soak also works well for those suffering from cramps and achiness from flu and colds. It helps clear up congestion as well as work out those toxins.

Luscious Lotion
6 ounces lotion, unscented
1/4 teaspoon vitamin e oil
1 1/2 ounces jojoba oil
1/4 teaspoon essential oil, of your choice

Put all ingredients in a measuring cup and stir well. Adjust consistency, if desired, by adding more jojoba oil as needed. Add essential oils and mix well with spoon or whisk. Using a funnel, pour finished lotion into bottle.

Four Thieves Air Mist
3 1/2 ounces water, distilled or filtered
1/2 ounce witchhazel
7 drops eucalyptus
7 drops rosemary
7 drops cinnamon
7 drops clove
7 drops lemon

In 4 ounce bottle, mix in water and witchhazel. Carefully measure essential oils directly in the bottle. Shake well before each use.

Bath Salts
1/4 cup powdered buttermilk
1/4 cup sea salt, coarse
1/4 cup kosher salt
1/4 cup Epsom salt
1/4 cup baking soda
1 tsp essential oil

Place first five ingredients in bowl. Mix with spatula or whisk until fully incorporated. Add fragrance a little at a time stirring the whole time. Store salts in air-tight container. Another way to add the essential oils is place the oils on a cotton ball and bury it in the middle of the bath salts. Leave for 24 hours, then remove. Shake or stir bath salts to make sure oils are completely incorporated.

Sugar Scrub
2 1/2 cups sugar, white or brown
1/2 cup almond oil, or jojoba, avocado
2 TBS honey
1 teaspoon essential oil, own personal choice

Mix ingredients thoroughly in a glass bowl. Store in air-tight container.

Body Cream
4 oz unscented body cream
20 drops essential oil of your choice.

Put body cream in bowl and add essential oil. Blend with spoon or whisk until oils are completely incorporated. Put cream in jar or small bottle and label.

You’re rushing around, can’t find your head, and all of a sudden, you think, ‘Oh, my gosh! I forgot a little something for Mary tonight!’ The holiday cookies are looking a little worn and you just can’t make yourself re-gift the fruit cake you got from Aunt Mabel. So what are you going to do???

Sugar scrub! I just know you have all these ingredients in your cupboard. Sugar, oil, honey and any essential oil and you have yourself a lovely, well-received hostess gift. I have put these ingredients in a little jam jar (I found a dozen of these for under $10.00 at my local grocery store), put a ribbon around it and got all blushy over the praise I got. And since these are ingredients you already have, the expense is minimal.

This is not the only thing that will work for last minute gifts. I have shown you how to make a luscious lotion and shower gel so consider giving one of these or make a trio. During the holidays I will use peppermint essential oil for the scent and label it ‘Candy Cane Luscious Lotion’, etc. Very seasonal and smells like candy canes!

We all have those nuts we get as gifts and I have a very easy recipe for ‘Sugar and Spice Nuts’ that uses those extra nuts makes a great hostess gift. I put the finished nuts in a little, clear plastic bag (similar to the clear candy bags you find in the candy-making aisle at ‘Michael’s') and put a festive ribbon around it. One recipe can make up at least 4 of these bags and if you throw in a miniature candy cane (to take up more room!) you can make up to 6 bags. Or you can use those jam jars.

Spiced apple cider is always a popular drink during the holidays, or any time in the winter, and I have given this as a gift several times over the years. I make the cider, put some in a quart-sized mason jar and give it along with the recipe and a little bag of the spices used. This recipe can be made and stored in the refrigerator for several days and be reheated in the microwave. I make my cider in a 30-cup coffee maker designated for just the cider (the cider kind of ruins it for any future coffee!) but it can be simmered for an hour or so over the stove.

And then there are the men on our list. Most men are the Grillers of the family and a well-received gift for them is a bbq rub. I make my own using several different recipes. The most popular is one I got off of the Food Network website by Bobby Flay. You probably already have most of the ingredients and only takes a minute to put all the ingredients together. You can put the rub in a fun container (they have nice ones at Cost Plus World Market) or you can use one of the handy jam jars. I try to include the recipe in case they want to make their own. But what usually happens is I get the empty jar back with a little note asking for a refill! I have supplied three different rubs just in case there’s one that appeals to you.

Well, hopefully one of these ideas will make your holiday time a little less stressful. I can assure you I have given all of these and received great responses. I try to be humble but it’s hard when you give something that’s got a good ‘Wow’ factor and is inexpensive to boot! Happy Holidays and here’s hoping it is full of warmth and peace.

Sugar Scrub
Makes enough for 5 jam jars
Yield: 1/2 cup (or one jam jar)

Ingredients:
2 1/2 cups sugar
1/2 cup almond, jojoba, avocado, or olive oil
2 Tbsp. honey
1 tsp. essential oil (peppermint is good for the holiday!)

Directions:
Mix ingredients thoroughly in a glass bowl. Place ingredients in 5 ½-pint jam jars or one larger container of your choice.
Luscious Lotion
Serving Size: 1

Ingredients:
6 ounces lotion, unscented
1/4 tsp. vitamin e oil
1 1/2 ounces jojoba oil
1/4 tsp. essential oil, of your choice (peppermint!)

Directions:
Put all ingredients in a bowl and stir well with whisk until fully incorporated. Adjust consistency, if desired, by adding more oil as needed. Using a funnel, pour finished lotion into bottle, using a spoon to push the lotion through the funnel.

Shower Gel
6 ounces unscented liquid glycerin soap (I find bulk amounts on-line but Trader Joe’s has a really good one and is inexpensive)

1 tsp. essential oil of your choice.

If using Trader Joe’s brand, you can dilute it with water (about 1/3 water, 2/3 soap) and it makes more gifts! Put the soap in a bowl, whisk the water and essential oil into it and bottle and label.

Sugar and Spice Candied Nuts
Ingredients:
1 Tbsp. unsalted butter, plus additional for greasing parchment paper
1/4 cup sugar
2 Tbsp. light corn syrup
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg, fresh grated is best but regular is fine
1/4 rounded tsp kosher salt
2 cups mixed nuts, of your choice

Directions:
350 degree oven, put oven rack in middle position.

Line large baking sheet with parchment paper and lightly butter parchment.

Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2-to 2-quart heavy saucepan and bring to a boil over high heat. Add nuts and cook, stirring constantly, 3 minutes. Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12-15 minutes. Cool baking sheet placed on a cooling rack 45 minutes, then break into small clusters with your hands.

Candied nuts keep in airtight container at room temperature for 1 week.

I have kept them for longer (a few weeks) and they’ve been fine. You only have to worry about the nuts going ‘bad’. You can refrigerate them if you make these ahead of time for holiday gifts and they will last a lot longer. If they last that long!

Bobby Flay’s BBQ Rub
Ingredients:
3 Tbsp. paprika
2 Tbsp. sugar
2 Tbsp. garlic powder
2 Tbsp. salt
1 Tbsp. onion powder
1 Tbsp. seasoned salt
1/2 Tbsp. chile powder
1/2 Tbsp. black pepper
2 tsp. thyme, dried
2 tsp. oregano, dried
2 tsp. cumin, ground

Directions:
Combine ingredients in a bowl and store in air-tight container up to 6 months. Salt meat or add more salt to rub to taste.

Mediterranean Spice Rub
Ingredients:
1 Tbsp. thyme, dried
1 Tbsp. oregano, dried
1 1/2 tsp. poultry seasoning
1 tsp. rosemary, dried, crushed
1 tsp. marjoram, dried
1 tsp. basil, dried
1 tsp. parsley, dried
1 tsp. salt
1/8 tsp. black pepper

Directions:
Combine all ingredients and store in air-tight container for up to 6 months.

Good for fish, poultry and especially pork. Salt meat generously or add more to rub.

Mexican Spice Rub
Ingredients:
1 pinch chile flakes
2 Tbsp. paprika
1 Tbsp. cumin
2 tsp. black pepper
2 tsp. oregano, dried
1 tsp. cocoa powder
1 Tbsp. sugar
1 Tbsp. sea salt

Directions:
Combine all ingredients and store in air-tight container.

Hot, Spiced Apple Cider
Yield: 30 cups

Ingredients:
2 2-quart apple cider , NOT apple juice
3 cinnamon sticks
1 Tbsp. whole cloves
2 Tbsp. whole allspice
1 Tbsp. crystallized ginger
2 slices orange
3 slices lemon

Directions:
The best way to prepare this cider is in a 30-cup coffee maker. These can be purchased for around $30 at Walmart or Kmart. They are not usually very expensive and I would get the cheapest one you can find. I wish I could say this could be prepared differently, but it really tastes the best if put thru an appliance that ‘perks’ it as opposed to simmering or boiling on the stove.

If you want to make this on the stove: Put all ingredients in large dutch oven. Bring to boil over high heat; reduce heat to simmer and simmer for at least one hour. Strain ingredients before putting in quart jars. This will taste fine but if you ever have an opportunity to make it in a 30-cup coffee maker, you will see why it’s so much better.

For the coffee maker: Put the cider in the coffeemaker. Place the rest of the ingredients in the basket of the coffeemaker and assemble and start it according to manufacturers instructions.

Refrigerate until given as gifts. I save the bottles the cider comes in to store any leftovers. This cider is great for days after being prepared. I store it in the refrigerator and reheat it in a pan on the stove or in a cup in the microwave. Yummy!

The Healing Box

When thinking of a gift for a family member or a close friend, I always try to customize it to their personal likes and/or hobbies. But there is one gift I’ve given that takes it up a notch. I call this gift ‘The Healing Box.’

During our lives we are always challenged with every day stresses. It can be our children or spouse being difficult, the dog or cat are messing around, or we can find ourselves a little short on the coin 4 days away from pay day! As friends we try to support each other during these times by commiserating and listening. Then there are those times I call ‘Life Changing. Times’ like their or a loved one being diagnosed with cancer, any other dire diagnosis of some sort or, sadly, the death of a spouse or child. These occurrences can shift the planes of the Earth and Life, as we know it, and change our lives forever. When I see my friends faced with this, I’ve felt helpless and have wondered, ‘What I can I do to assist them and what can I say that will be good and not awkward or damaging?’ Then there are those times when I have felt so lost in what to do, I end up doing nothing and have later had regrets, a Lose-Lose situation.

A few years ago, I had a friend diagnosed with third-stage breast cancer. She was a single mom of a terrific 9-year-old son and was, frankly, devastated. We, her friends, gathered together as a support group and helped her find a doctor, helped her decide on what treatment to choose and kept her house clean and bodies fed. After doing all that, I still felt like I could more. We were taking care of all her physical needs but what could we do for her Spirit and Emotional needs? I came up with the idea of a Healing Box.

I found a pretty, wooden box at CostPlus World Market, about the size of a shoebox, and filled it with items I thought would help in her journey through and beyond her cancer. I gave each item lots of thought, keeping her beliefs and ideas in mind. In a card, I listed each item and wrote what compelled me to include it in her box. I will list the items I included and the narrative for each. You can use any kind of box since it doesn’t have to be one from World Market. I have used pretty boxes received as gifts, a hat box, a shoebox decorated with pictures and scrapbook items and I have even used a box made for storing pictures. The purpose of the container is to have the items you collected in something that can be stored on a shelf or under the bed for easy access, so it doesn’t really matter what it is.

Here is how I explain the box and its contents to the friend I am giving it to:

Dear Friend:

I am giving you what I call a Healing Box. This is what I felt I needed to do to help you through your trying time since I have been feeling helpless in how to fix all that is going on with you and knowing I can’t. I envision this box being used during your meditative times or quiet times in the morning.

It is wrapped in a pretty shawl whose colors remind me of you. Please place this around your body and imagine me and the Universe embracing you in our loving arms and wishing you only warmth and comfort.

The candle is to shine it’s golden, healing light over you while you are in your quiet moments.

The mirror is there to show not only your image but to help you reflect on what was, what is and what will be. It will also show you the woman I see: Strong, intuitive, beautiful, fearless and, yes, a little crazy! These are the characteristics I imagine will help you through this journey.

The picture frame is to hold the image of your most beloved. This is to remind you why you are going through this with the courage I know is inside you.

The CD is one I cherish and play while in my own time of meditation and want to share it with you. My wish is that it gives you the same comfort I receive.

The amethyst crystal is to give you protection, increase your intuitiveness and to help you remember your dreams.

The citrine is to help heal you, Body and Soul, and to give you personal power.

All of this is given with the wish that whatever the future has in store for you, it will include all the love and friendship you deserve. Please know that I always have you in my heart thoughts and I am only a phone call away.

much love,

sherry

Keep in mind the items can be any you think would be helpful during the friend’s challenging time.  I am also very careful in who I give this to and why. I usually reserve it for those who have something going on that is definitely more than the every day craziness we all experience. Sometimes I have taken just one of the items I usually put in the ‘Healing Box’ and given it to someone who only needs a little boost. The shawl by itself is nice because you can say, ‘I thought you needed a hug so put this on and think of me doing that for you!’ A crystal that represents a particular healing power is another nice gift by itself. I have also not limited doing this with only friends and family. Sometimes it will be an acquaintance I have heard about. Having done this, I have come to know them better and have made a new, close friend.

The first time I came up with this, an interesting thing has happened. When I gave the Healing Box,  it seemed a little healing occurred within myself. I felt so good giving something to somebody that tells her outright she is important to me and that I wish her well. The friend’s appreciation is reward enough, but the feeling of satisfaction for a job well done is a bonus.

Here is a list of crystals and stones along with their healing properties. I have tried to customize the crystal or stone to my friends’ needs.

Amethyst        protection, increase intuition, helps to remember dreams
Aquamarine   stone of joy and happiness. Protective stone of the traveler
Bloodstone     takes away the negativity and sadness
Carnelian       female stone, heals and balances the reproductive system
Citrine            healer and balancer of personal power
Lapis               helps to change negativity into positively
Moon Stone  increases intuition
Obsidian        grounds and centers
Onyx               connector with the cycle of life, protective
Opal                opens communication
Peridot           helps to heal and balance
Tourmaline
(black)     protective, deflects negativity from the wearer
(green)     helps with emotional change, bringing balance
(rubellite) cleanses and helps deal with sexual energies
(watermelon)  aids transitions
Turquoise       heals, connects self to higher self

No, I am not one of Those People who have their whole Christmas list bought and wrapped by the month of August! Personally, I think anyone who says they’re ‘Done!’ before the middle of November is lying. But that’s another issue and I digress!

What I am talking about is making Christmas gifts that need a little time to age so they are not only perfect in taste, but also ready to be given for the holidays or even grabbed at the last minute for a fun hostess gift.

This wonderful gift is homemade vanilla. Not only is it one of the easiest things you can make, it’s cheap to do so! The ingredients will be around $2.00 and the container can be as simple as a jam jar or as fancy as a brown medicine bottle purchased online. If you were to make this to give away as gifts for Christmas, I recommend you start thinking about it now. You will use less vanilla that way and it will taste better, too.

But first, a little history on vanilla. Vanilla is the second most expensive spice after saffron. This is because each bean comes from the vanilla orchid plant and is very difficult to produce in large quantities. There are three kinds of vanilla; Mexican, Tahitian and Madagascar which are the different regions the plant grows in. Vanilla and chocolate was used by the Aztec Indians and was discovered in the southern regions of Mexico in the early1500′s by the conquorer Cortes. Both items were then introduced to the European countries and what a delight that must have been! Attempts to cultivate the vanilla plant outside of Mexico proved futile. Apparently, there was a little bee (the Melipona) found only in Mexico that pollinated the plants. The bees couldn’t survive outside of Mexico so for over 300 years, this country dominated the production and controlled the cost of the vanilla bean. This lasted until hand-pollination was discovered and the bean was then grown in Madagascar (part of the Bourbon Islands) and the Tahitian Islands. Madagascar now produces and sells up to 97% of the vanilla beans sold. It is also the type of vanilla beans preferred by most fine chefs.

The cost of pure vanilla can be very expensive. A 4-ounce bottle is usually around $8.00. As a result of this high cost, 95% of vanilla ‘flavored’ items are artificial. But there is an answer to those of you who really crave that pure taste of real vanilla but just can’t justify the cost. You can make it!

The ingredients for vanilla are alcohol and vanilla beans. That’s it! Once the mixture has fermented you have vanilla that will be just as good as whatever you purchase. It just depends on how long you let it sit.

Purchasing vanilla online is the way I get my beans. There is a local vendor by the name of The Spice House that has all three beans. Their website is: www.thespicehouse.com. The cost for each bean can run around 87 cents if purchased in bulk. There are other sites you can find vanilla beans but this is where I found the best quality for the price. And I really do like to support the local sellers. The alcohol I use is vodka. You can find this anywhere and is especially inexpensive at the discount stores. The quality of the alcohol doesn’t seem to be a big factor although I still wouldn’t try to get the cheapest vanilla bean. Sometimes they come dry and brittle and not very tasty. You can also use bourbon. The company who is considered to make the finest vanilla is Nielsen-Massey and they usually use bourbon in their Madagascar vanilla. It lends a deeper taste to the vanilla and is very good.

Containers are up to you. I have used Mason jars (1/2 pint for my own personal use and the quart jars for making a bulk amount for gifts) to age the vanilla in but I have purchased brown bottles online to use for giving away. The experts recommend keeping the vanilla beans in the darker, glass containers as it keeps better. The website I use for those (and all the bottles and jars I use for my Make-It-Yourself stuff) is www.sks-bottle.com. They have a huge inventory and I feel for the price, they give you an excellent product. Again, you can find cheaper but I prefer the quality of this line and they are still very reasonable.

If you were to make this vanilla and use the brown bottles as containers, you would spend a total of around $3.29 for each bottle including the ingredients.  What a nice, inexpensive gift this can make for your friends and family at Christmas! What I have done is include a recipe or two with the bottle, just as an added bonus.

I will give you a couple of recipes for making the vanilla extract as well as my mom’s famous Vanilla Ice Cream. This is a recipe that was passed down from one generation to the next and is a huge family favorite. It’s a little more ‘icey’ than creamy, but that’s how we like it.

Test Taste
I made the vanilla ice cream using all three vanilla beans in three separate batches. My husband preferred the Madagascar. My three granddaughters preferred the Tahitian (my oldest, Ava, said it had a slight hint of honey; does she watch the Food Network, or what!). I like all of them. There was a slight difference between each one, but not a difference that mattered. I still gobbled it up!
So, even though it’s a ga-zillion degrees out there and Christmas seems a million miles away, it’ll be here before you know it! If you do this, you are going to find out how extremely easy it is to put together and will feel a little embarrassed when everyone raves on and on about how much they LOVE their gifts! But just do the same thing I do; be gracious and humble in thanking them but know inside you accomplished a very easy task and got great kudos to boot!

p.s. Thanks to Chef Barb Fenzel for her input on this segment! She not only gave me the One Bean recipe but she’s the one who clued me in on the three different kinds of vanilla. And if you think about it, if using homemade vanilla is good enough for her, it’s gotta be good enough for us! Barb; you rock! Thanks!

One Bean Vanilla Recipe
¾ cup vodka or bourbon
1 vanilla bean

In small saucepan, heat alcohol on low heat. Meanwhile, take the vanilla bean and split it down the center, making sure that the ends are entact so it doesn’t fall apart. Use your fingers or a knife to spread it apart a little to expose the little seeds. Place bean in a small jar (a ½-pint jar works nicely) twisting it around so the alcohol will cover it up completely. Pour alcohol into jar and seal tightly. Place jar in a cool, dark place and let it sit for up to a month. Every few days, shake the jar to help it a bit. Heating the alcohol accelerates the process.

If you want it to be ready sooner (like a week) use up to 4 beans. You can keep adding alcohol to the jar and even more vanilla beans (prepared as recommended in recipe) to keep it going for as long as you like.

Bulk Vanilla Recipe:
10+ vanilla beans
1 quart alcohol
1 quart jar

Take each vanilla bean and split it down the center, making sure that the ends are entact so it doesn’t fall apart. Use your fingers or a knife to spread it apart a little to expose the little seeds. Twist the beans around a bit and place in the bottom of the jar. Pour alcohol to top of jar making sure the beans are covered completely. Push the beans down with a knife or a wooden spoon handle if need be. Cover tightly with lid and place in cool, dark place for up to 2 months. Every few days, shake the jar to help it a bit. Once the vanilla is ready, pour into small bottles, labeling each one with the kind of vanilla you used (ex: ‘Madagascar Bourbon Vanilla’ or ‘Mexican Vanilla’). You may want to add a little piece of vanilla bean in each jar just to keep the taste going. Include instructions on adding a little more vodka to the bottle and, after the bean melts, putting another one in. You will be helping them keep the vanilla going!

Vanilla Ice Cream

Ingredients:
6 eggs, separated
2 cans sweetened condensed mile, Eagle Brand
1/2 cup sugar (or to taste; sometimes we don’t add any sugar)
6  TBS vanilla (Yes, I said six! It’s the secret to the recipe!)
1/2 gallon milk (whole or 2% is fine; 2% makes it a bit more ‘icey’)

Directions:
Whip egg whites until fluffy and peaks form.

In separate bowl, place eggs, sugar, condensed milk and vanilla; mix until well incorporated. Fold in egg whites until just mixed.

Pour mixture into ice cream freezer tub. Add enough milk until it comes within 1 1/2-2 inches from top (ice cream will swell). Turn on machine and make it the way you usually do.