I have wanted to dye Easter Eggs with food for years and finally tried it. This was such a fun project with surprising and, sometimes, puzzling results. Most of the ideas were after surfing the internet, googling ‘easter egg dyeing with food.’ There are so many people out there doing this and so many different final products. I decided I was going to try it out and give you one more opinion on whether it’s worth the effort.

Before I started, I felt I needed some traditional guidelines on how to dye Easter Eggs and went to the do-all, end-all of any project: Martha Stewart. She has an excellent ‘Egg Dyeing 101′ article on her website that is truly informative, with pictures and detailed instructions. Here’s the web address with all the hints: http://www.marthastewart.com/275626/egg-dyeing-101/@center/276968/easter#/217385.

One hint I tried and loved was the Egg Drying Rack. You make this with a piece of foam core (mine was 12×12″) and draw a 1″ grid on it. Then in the corner of each square, you place a sewing pin. After an egg has been dyed, you place the egg on the pins and it holds it up so there are no marks left on the surface. I loved this idea. For years and years I tried all kinds of ways to keep the eggs from being marked up and the only thing I could do to prevent any of that happening was to hold it gently with the nails of my thumb and forefinger and walk around with it until it dried.  As you can imagine, dyeing a dozen or more eggs took quite a while!

the best egg drying method ever! It doesn’t take long to draw the lines, but it does take a little patience to put in the pins. Well worth it!

Now, let’s get going on the food dyeing part. I will do this by color, stating what I used, how it was processed and whether or not I thought the end result was worth doing it again.

If you are going to make this a Kid Project, be sure the little ones are wearing clothes you don’t mind getting a little more colorful. And protect the work area with newspaper or butcher paper to keep any of the dyes ruining the surface. I didn’t experience any trouble with that, but you never know.

Eggs-To Cook or Not to Cook

There are two theories about this. The Hot Method is cooking the eggs with the ingredients. This can cause the dye to scrape off easily (usually with the fruit dyes) or the hot method helps the dye adhere to the egg better. I did it both ways. What I found with the eggs that were cooked with the ingredients was the egg became ‘mottled’; which isn’t bad, in my opinion. I think it added character. I put already boiled eggs in a jar with the solids as well as the liquid and the eggs got an interesting pattern and I believe that was due to their being up against the solid parts during the dyeing process.

The Cold Method is where you strain the dye and put the boiled egg in and let it sit for 2 hours or even overnight. The shorter time created a more muted color whereas the overnight colors were much brighter or richer.

Vinegar and/or Baking Soda

We are all aware that vinegar is necessary to help the dye stick to the egg and there are some who say add baking soda to create a better result. Baking soda was also recommended when using leafy green vegetables to help release the color from the leaves.  I used vinegar in my processes and was satisfied enough to not worry about using the baking soda for the non-leafy vegetables.

Wide Mouth Jars

Over the years, I have tried using all kinds of containers to dye Easter Eggs with and found that Wide Mouth Pint Jars work the best. The top is wide enough to place the egg in gently and for using a large spoon to scoop the egg out. It’s recommended that you refrigerate the dye so I place the jars on a baking sheet or the box you buy them in and put them in the refrigerator.

Different Colors

These recipes are ones that I tried but there are many more on the internet. Try even experimenting with some of your spices in your spice cabinet.

Red Eggs

I read that beets red onion skins, cherries, and cranberries are good to use to get red or pink.  I tried canned beets and cherries and the only color I could get was grey and black. That says Easter, doesn’t it? I’m not sure what I did to get those colors but will keep it in mind next Halloween! I think it had something to do with them being canned products. I tried fresh beets and the red onion skins and had terrific results. The beets created a real, pretty pink or salmon and the onion skins created a beautiful ruby or garnet color. I added cranberry juice to the beets and it created a darker pink, almost fuchsia.

Peels of Red Onions

6 cups water
1T Vinegar

Boil for 30 minutes. Let cool and and strain through coffee filter or cheesecloth-lined colander.

red onion skin: left in solution overnight created a deep burgundy

Red Beets

3-4 red beets, coarsely chopped

enough water to cover beets

Bring to boil; simmer for 30 minutes. Let cool and strain.

Dark Cherries

1 pk frozen dark cherries
water to cover fruit
2 T Vinegar

Bring to boil; simmer 15 minutes. Strain and let cool. Strain through a cheesecloth-lined strainer to get any foamy material out of liquid.

dark red cherries: left in solution created a garnet-colored egg

I really love the color of this dye on the eggs. Like the red onion skins, it creates a real rich, deep burgundy.

YELLOW

Turmeric and Green Tea work well to get this color. I prefer the turmeric overnight; it created a rich yellow. The green tea created a lighter, more pastel yellow.

Turmeric

5 C water
1/4 cup turmeric
2 T Vinegar

Boil for 5 minutes; simmer for 30 more. Filter the turmeric dye mixture through a coffee filter inside a strainer to get rid of the excess turmeric. Let cool.

turmeric: such a rich color-probably my favorite

Green Tea

7 tea bags
3 C water
1 T Vinegar

Boil for 5 minutes; simmer for 25 more. A fairly short soak makes a nice, pale yellow and overnight created a darker version. Both very nice.

GREEN

2 cans blueberries
3 T turmeric

2 T Vinegar

Boil for 5 minutes; simmer for 30. Filter the turmeric dye mixture through a coffee filter inside a strainer to get rid of the excess turmeric. You may have to strain it more than once.

This recipe was a fun one! When I mixed the two ingredients it created a murky, rusty color. How was this supposed to create green? Even when I strained it and the egg was soaking, the solution still looked rusty-red. When I scooped out the egg, I was shocked to see how evergreen it was! Such a cool color for an egg!

I tried dyeing eggs with spinach and dark greens like kale and I couldn’t tell if it had any color at all, even when I used baking soda and soaked it overnight. I compared the egg to an un-dyed one and saw there was a difference, although it was teeny-tiny. Not worth the effort. Especially since the blueberries and turmeric work so well.

blueberries and turmeric: the picture doesn’t show how the solution is actually a ‘rusty’ color but look at how green the egg becomes! fun

BLUE

Red Cabbage
10 C water
1/2 head red cabbage, coarsely chopped
3 T Vinegar

Boil for 30 minutes. Strain and let cool.

I loved this recipe. Like the blueberry and turmeric recipe, it didn’t look like it was going to make the color it claimed it would. The solution looked red, maybe even fuchsia, but when I scooped out the egg, it was the most beautiful blue! Two hours created a light, pastel blue and the overnight result was a richer, darker blue. Very nice.

red cabbage: the solution is actually a dark pink or purple and produces the richest blue.

Frozen Blueberries

2 C frozen blueberries
2 C water
1 T Vinegar

Bring to boil, let simmer 30 minutes. Strain and let cool.

This, too, created a light and dark blue, depending on the length of soaking time. There were some recipes that claimed this would create purple, but my experience was it created blue.

frozen blueberries: a couple hours created a real, nice pastel blue but I preferred the overnight color shown here.

PURPLE

Grape Juice

2 C grape juice
1 T Vinegar

Boil for 15 minutes, simmer for 5 more. Let cool.

This works well if kept overnight. The problem with using juice is the color scrapes off easily so be aware of this when you are drying them off. I patted mine very lightly then let it air dry. It created a ‘mottled’ look and had some texture, which I happen to like. Made it a little different. I also strained it through a cheesecloth-lined strainer to get any foamy material out of the liquid.

grape juice: there must be some chemical reaction to putting an egg with grape juice overnight; it created sort of a ‘film’ on the outside that looked like crystals or glitter. My Ava’s theory is it was the natural sugar in the grape juice that made it that way. Sounds good to ‘non-science brain’ me!

Blackberries

1 10oz bag frozen blackberries
Water to cover ingredients
1 T Vinegar

Bring to boil; simmer 15 minutes. Strain and let cool.

This created the nicest purple. Again, I liked the overnight result the best.

frozen blackberries: this created a real, nice dark purple.

TAN

I didn’t think I would want tan. It seemed like such a boring color. When I tried the Paprika and Red Chile Powder and was a little surprised the colors ended up being different variances of tan. When I put them with the other colors, I liked the contrast they had with the brighter colors.

Paprika

4 C water
5 T Paprika

Bring to boil; simmer for 15 minutes. Strain through coffee filter, let cool. This creates a nice, light tan.

Red Chile Powder

4 C water
5 T red chile powder

Bring water to boil; simmer for 15 minutes. Strain through coffee filter, let cool. This creates a little bit darker tan.

paprika and red chili powder: these both created a nice, light tan. Not real exciting but a few of these made a nice, neutral contrast when put in a basket with the other colors.

You can also do this with black tea or coffee, if you wish. Dipping any of the colored eggs in those two ingredients will create an ‘aged’ look to them. Nice way to use any leftovers.

After I was done, I decided that this was a great project, experimenting with all kinds of ingredients and getting some nice surprises. The end result created different Easter Eggs than I am traditionally used to, but I found I liked that. This is also a fun project for kids, especially with the red cabbage and blueberry/turmeric recipes. What a great science project this would make!

I have addressed this before but it’s that time of year: The windows are open, the air is balmy and it’s time to clean! During the holidays, most of us have little time to do any thorough cleaning and get by with an occasional wipe of the dust cloth and quick swipe over the mirrors. I have become an advocate of using homemade products during these cleaning frenzies. As a result, I have found it cheaper and much, much safer for our home environment.

Have you actually looked at the labels of those common cleaners you buy at the grocery store? I can’t pronounce most of the ingredients but they include, and are not limited to, ammonia, bleach, butylcellosolve, cresol, dye, ethanol, formaldehyde, glycol, hyzenes, perchloroethlylene, petroleeum distillates, phenol, phosphoric acid, propellants, sulfuric acid and trichloroethlylene.

Whew. Instead, you can use natural ingredients you find easily at the store or are already in your cupboard or pantry. The most common, and ones I use myself, are: baking soda, white vinegar, unscented liquid castile soap, borax, olive and almond oils, and pumice. If you have these, you will be able to make all the products I have listed here.

Going from store-bought to green cleaning was not an easy transition for me. My name is Sherry, and I’m addicted to bleach and Windex. There. I said it. I didn’t know what to do during cleaning if I didn’t have those two products in my possession. Right along with all the other products I couldn’t live without: foaming tub cleaner, mildew spray (so toxic!), get rid of lime spray (even more toxic!), Ajax, bleach countertop cleaner, regular countertop cleaner, bathroom countertop cleaner, etc. etc. etc. And let’s not forget the cost of those items. The average price is $4-6 dollars EACH and if you’re anything like me, it seems they run out at the same time and the grocery bill is outrageous.

The ingredients I’ve listed are some of the least expensive items you can purchase. Bought in bulk, they’re even cheaper. The essential oils, initially, can be a little pricey (average around $6 for1/2 ounce) but you use a few drops each product, which means it lasts for quite awhile. If you want to start small, you can add whatever essential oil you want to the recipes since they all have good cleaning properties. Start out with tea tree oil and another one to add a nice scent (I, personally, don’t like tea tree oil for it’s smell-a little too ‘astringent’ for me), like lemongrass or lavender. Purchase the rest of the essential oils a few at a time and in a very short while, you’ll have a nice collection. Using these homemade products can take a little more elbow grease, I’ll admit, but I feel good it’s safe for me, my family and even pets. It’s cheaper and there’s more room under my kitchen sink. Bonus!

List of ingredients

baking soda
white vinegar
borax
washing soda (Arm & Hammer makes this and you can find it at your local hardware store)
liquid castile soap (I found this by the gallon, at eBay, for around $25, plus shipping and handling)
almond oil
olive oil

Essential oils-only use the suggested drops in the recipes. Essential oils are a powerful ingredient and using too much can be irritating to the skin and eyes.

-lemon (degreaser, alleviates depression & fatigue)

-cedar (disinfects, provides uplifting scent)

-orange (degreaser, alleviates depression & fatigue)

-tea tree oil (effective against bacteria, fungus-good cleaner when there’s illness in the house)

-eucalyptus (disinfects while helping stuffy noses-good when you’re cleaning while fighting off a cold)

-peppermint (uplifting)

-rosemary (antiseptic, good for headaches)

-lavender (antiseptic, antibacterial and antifungal)

-cinnamon (disinfectant, clean smell)

-clove (antibacterial, antifungal, antiviral, antiseptic)

-thyme (strong antibacterial, antiviral and antifungal, excellent disinfectant)

-geranium (astringent, mosquito repellant, too!)

-grapefruit (disinfectant, stimulating and energizing)

Countertop Cleaner

32-ounce spray bottle (I find these at WalMart for around $1.00)
2 cups water
1/2 cup white vinegar
3/4 cup peroxide (I find this at the dollar store for, yeah, you guessed it, $1.00!)
1 tsp liquid castile soap
20 drops tea tree oil
20 drops lavender or lemongrass-I use lemongrass in the kitchen and lavender in the bathrooms

Combine ingredients in spray bottle. Label and shake during use. I use this on all surfaces in my house and it works beautifully. And smells so good.

Kitchen Sink Scrub

1/2 cup baking soda
1/8 cup vinegar
5 drops lemon
5 drops orange

Combine all ingredients and use on sink. It’s best to use this as you make it since the baking soda will dry into a hard lump. It only takes a few seconds and works real well. The vinegar acts as a great antibacterial.

Sink Scrubber for Stains

1/4 cup washing soda
1/4 cup baking soda
8 drops rosemary, eucalyptus or tea tree oil
3/4 cup vinegar, for rinsing

Combine ingredients, other than vinegar, in an airtight container (like a squeeze bottle) and shake well to blend. Sprinkle a small amount into sink and scrub with damp sponge. Rinse with vinegar and then with hot water. For stubborn stains, allow this formula to rest on the stain for several minutes, then scrub and rinse with vinegar and hot water.

Tub and Shower Scrub

1/2 cup baking soda
10 drops tea tree oil
10 drops lavender
10 drops geranium

You can make this in bulk. Put baking soda in air-tight container. Place drops of essential oils on cotton pad and put it in the baking soda. The essential oils will be infused into the baking soda. The recipe helps to remove and prevent mold and mildew buildup. For serious mildew, combine 20 drops of tea tree oil and water in a spray bottle; spray area every day for 5 days, let dry and scrub with sponge. Use 2 times a week from then on.

Germs-Be-Gone Toilet Cleaner

2 cups water
1/4 cup liquid castile soap
1 TBS tea tree oil
10 drops eucalyptus or peppermint

Combine all ingredients in spray bottle; shake well. Spray on toilet surfaces and wipe clean with damp cloth or sponge. For extra tough stains, use a pumice stone along with some good, old-fashioned elbow grease and scrub away. If you do this once to get rid of all the stains, it will be easy to maintain.

Toilet Soak

To soak the toilet for extra cleaning, put baking soda in the bowl, let it stand for an hour or so, then flush. Add vinegar for a bigger boost.

Furniture Polish

1/2 cup water
1/4 cup white vinegar
3-4 TBS almond or olive oil
40-60 drops lemon
20-30 drops cedar
20-30 drops orange

Put all ingredients in spray bottle. Shake well before and during the time you’re using it. Spray furniture and use a clean cloth to wipe.

For wooden floors, spray duster and wipe down floors as usual.

For extra thirsty furniture, replace all the water with oil, place the ingredients in a squeeze bottle and shake well before use. Put oil on clean cloth and wipe over furniture. Use a second clean cloth to wipe up any oil left behind.

Hot Tub Cleaner

To disinfect and fragrance the water in a hot tub, add 3 drops of lavender, cinnamon, clove, eucalyptus, thyme or grapefruit per person that uses the tub. You can use any combination of oils for this.

One of the many reasons I adore doing segments on Your Life is I enjoy sharing things I love. This encompasses all sorts of areas like cooking, cleaning, spa stuff and even self study. My friends and family ask where I get my ideas and where I get all the supplies and ingredients, so I decided to talk about all of that and share this with them, and you, just in case you’re interested, too!

Home

A few years ago, I was walking through the bookstore and saw a whole table full of books dedicated to how to ‘Green’ up the home. This is an area of my life I thought I needed to be better but have always been intimidated by all that encompasses. One book there helped me get over that fear and it’s called ‘Gorgeously Green’ by Sophie Uliano. The first sentence in the introduction is what got me hooked on it: “If I make one tiny positive change today, I consider myself green.” That didn’t sound so hard and gave me permission to start without promising I was going to save the world! In a very organized and easily understood method, Sophie has broken down how to ‘green up’ your home and includes beauty, fitness, style, food, travel and gardening. You can find this book on Amazon.com, used, for very little.

The area I was most interested in was the home and have adopted several of her ideas, including house cleaning products that I make myself. She gives you recipes to follow to make your own but she also recommends store-bought ‘green’ items you can find at your local grocer or natural food store. Here is the recipe for a counter top cleaner that I have used for several years. I have the ingredients under my kitchen sink so it takes no time at all to pour everything in a bottle. I use it both in the kitchen and bathrooms.

Gorgeously Green All-Purpose Spray

32-ounce plastic spray bottle (I have found these at WalMart for $1.00!)
2 cups water
1/2 cup distilled white vinegar
1 tsp pure castile soap or liquid glycerine soap
3/4 cup hydrogen peroxide
20 drops tea tree oil
20 drops lavender or lemongrass essential oil

Combine all ingredients in bottle and label. Shake before each use.

The tea tree oil is an excellent anti-bacterial along with the peroxide and vinegar. This spray is suitable for acrylic, ceramic tile, wood, marble and granite. She suggests adding 10 drops of citronella during the summer months when there are more bugs around.

Cooking

Ten years ago I decided it would be fun to learn how to cook more than spaghetti, tacos and Kraft Macaroni and Cheese. To inspire me, I took a cooking class at Sur le Table and the guest chef was Barb Fenzl. What a wonderful, warm, generous woman she is! I immediately found her cookbook, ‘Seasonal Southwest Cooking’ and have made almost everything in it! Her recipes are easy to follow and not intimidating at all. For a ‘newbie’ to cooking, it was perfect. The bonus is the pictures. The photography of the food and of different areas in Arizona makes this one of my favorite gifts to give, especially to those who live out of state. I can’t count how many people have received this from me over the last decade! If I were forced to pick my favorite recipe, it would be ‘Potato Casserole with Mexican Cheese.’ Even though it’s made without cream and not a lot of cheese, it comes out very rich and creamy. It will become a family favorite for sure!

Potato Casserole with Mexican Cheeses

Preheat oven to 350 degrees. Butter 13×9-inch baking dish. 8-10 servings

4 TBS unsalted butter
2 cups thinly sliced yellow onion
1 TBS finely chopped garlic
salt and pepper to taste
3 pounds Russet potatoes, peeled and thinly sliced
1 cup chicken stock
1/2 cup grated Panela (can substitute Gruyere)
1/4 cup grated Cotija cheese (can substitute Parmesan)

In large skillet, melt butter over med heat. Add onions, garlic, salt and pepper. Cook until onions are soft, but not browned, about 5 to 10 minutes. Transfer to a large mixing bowl and add potatoes and chicken stock. Toss together and turn out into the prepared baking dish. Butter a piece of parchment or waxed paper and press the buttered side onto the surface of the potatoes. Bake until potatoes are tender, about 40 to 45 minutes.

Preheat oven to broil. Remove parchment paper and sprinkle cheeses evenly over surface of the potatoes. Place baking dish under the broiler and cook until golden brown, 3 to 5 minutes. Allow the potatoes to rest for 10 minutes before serving.

Two other chefs have inspired me greatly and that is Jeff Smedstad and Mad Coyote Joe. Jeff’s cookbook is ‘Elote’, which is also the name of his restaurant in Sedona, an incredible restaurant, by the way. It’s closed Sunday and Monday, so be sure to keep that in mind and go early in the evening. It fills up fast and they don’t take reservations. One of our favorite items to order is their appetizer, ‘Elote’, which is a corn dip for his corn tortillas, served hot and is so yummy. It is also the first recipe in the cookbook and you will be amazed how easy it is to make. I even make this at tailgate parties; it’s so easy!

Elote

6 ears corn, husks intact *see notes
1 cup mayo
1 TBS Cholula brand hot sauce (available at any grocer in Mexican aisle)
2 TBS fresh lime juice
1 tsp kosher salt
1 tsp fresh ground pepper
1 tsp sugar
1/4 chicken stock
1/4 cup cotija cheese, ground or crumbled, for garnish
2 TBS chopped cilantro, for garnish
red chile powder, to taste, for garnish
crispy corn tortillas for scooping

Over med-hot grill, roast corn until husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat. Set roasted ears aside until cool enough to handle, then shuck them. Cut kernels off the cob.

When ready to eat, mix the mayo, hot sauce, lime juice, salt, pepper, sugar, and chicken stock in a saute pan over med heat. Add corn kernels and warm through. Pour into a bowl and garnish with cheese, cilantro, and ground chile. Serve immediately with crispy tortillas.

*notes: Don’t tell Jeff but I cheat with the roasted corn. You can used canned or frozen. The best corn for recipes like this is Trader Joe’s frozen roasted corn. It is amazing and because it’s roasted, it adds an extra layer of taste. And being that it’s frozen, it’s always handy for last-minute.

Mad Coyote Joe is a local chef who used to be on ‘Sonoran Living’ and has several cookbooks, all of which are terrific for the person who wants to learn how to make Mexican food. He even goes over all the different chiles, fresh or dried, and explains in easily understood language what the heat factor and flavor of each one.

One of my favorite recipes is ‘Ensalada de Orzo Diablo’, which is basically a spicy pasta salad. This recipe has been given to and used by many of my friends and family. It keeps well in the refrigerator for days and is perfect in the summer alongside a grilled steak or salmon. And is a terrific pot luck item!

Ensalada de Orzo Diablo

Salad Ingredients

3 cups dried orzo, cooked al dente, rinsed
1 yellow bell pepper, diced
1 red bell pepper, diced
2 habanero chile, minced (to taste)
1 cup black olives, whole, pitted
1 cup golden raisins
1/2 cup parsley, chopped
1/3 cup red onion, diced
10 ounces peas, frozen, cooked and chilled
salt, pepper

Vinaigrette

1/3 cup red wine vinegar
1/2 cup cilantro, chopped
1 1/2 tsp Dijon mustard
1 1/2 tsp dark brown sugar
2 garlic, minced
1 1/2 tsp salt
1 tsp pepper
2/3 cup olive oil

Directions:

1. Cook pasta al dente, rinse and set aside.

2. In large salad bowl, whisk all vinaigrette ingredients except oil together and drizzle in the oil while whisking. Add the orzo and toss well.

3. Add all remaining ingredients and toss again. This salad is best if chilled overnight in the refrigerator to allow the flavors to marry. Serve at room temperature.

4. Regarding the habanero chiles: as you probably know, the habanero is muy caliente (lots of heat!). You may eliminate this entirely keeping in mind it will take away a layer of flavor that enhances the salad. For gringos not used to heat, I use 1/2 of one habenero and discard the seeds. But I will say that if you use both habaneros, seeds intact, you will be surprised it’s not real spicey. Be sure to mince the habaneros to a tiny size.

For inspiration on what to cook week days when it is sooo hard to decide, I subscribe to Martha Stewart’s ‘Everyday Food’ magazine. What I love about this magazine is it’s seasonal and easy. They have areas they cover every month (Dinner 1-2-3, In Season, Bites, How-To, Eat Smart and Have You Tried?) and then have other articles which are more about that particular month. The January issue includes how to use frozen hash browns (with 3 recipes), slow cooking, and an instant party for the Super Bowl (4 recipes). I would encourage you to look for this magazine in the grocery store and then seriously consider being a subscriber. I have used this magazine for years and can’t count how many recipes I still make throughout the year.

Magazines

To be honest, I have stopped subscribing to a lot of magazines (who has time to read all of them?) except for just a few, including ‘Everyday Food’. This magazine is so perfect for those of us who are busy busy busy and need some ideas of what to cook for dinner. The categories include the seasonal fruit or vegetable of the month with several recipes for that ingredient, a featured herb, a week’s worth of dinners along with a grocery list for all those meals and even favorite kitchen tools. This is so worth a subscription not only because it is packed full of ideas, but because it’s so cheap! You can usually get a year’s subscription for around $12.00.  Another one that I will always subscribe to is ‘The Herb Companion.’ This magazine covers how to live a more natural life using spices, herbs and essential oils. There are suggestions on how to keep an herbal garden, build immunity with herbs, and recipes for drinks and food using natural ingredients. They always have terrific recipes for lotions and potions and I have to admit to stealing many of them for my segments on Your Life. But don’t tell anyone! This magazine is a little harder to find at the grocery store but I have seen it at bookstores. You can also go online (www.herbcompanion.com) to look it over and see if you want to subscribe. Another great source for that person who is considering doing more natural things and needs a place to start.

Websites

I am always asked where I get all my ingredients and containers for my gifts and general lotions and potions. We are fortunate to have a terrific natural food store here in Apache Junction (I know! I was shocked, too!) called ‘The Good Apple’ but I also use the internet. This not only saves me in gas (I figure I live 45 minutes from EVERYWHERE!) but it saves me from taking all day hunting items down.

For herbs, spices and essential oils, my favorite site is www.mountainroseherbs.com. I order in bulk amounts so it saves me bunches of money, even with the shipping and handling. Even though you may be able to find these products cheaper somewhere else on the internet, I am very content with their prices and quality and recommend them highly. If and when you become familiar with people who do herbs and essential oils for a living, you will find that most of them use that company. This is also a good place to visit if you are considering making more things yourself. They have a nice site that includes not only herbs and essential oils, it also has a nice selection of how-to books and even sells containers. It’s worth a peek.

I get most of my containers at www.sks-bottle.com. Like Mountain Rose Herbs, this site is good on prices and quality. And the variety is terrific. I have to admit that both of these sites are dangerous for me. There are so many things I just have to have!

My most recent Favorite Thing  is the book, ‘Make the Bread, Buy the Butter’ by Jennifer Reese. Jennifer was a laid-off worker who decided that, to save money, it would be a good idea to start making her own foods. In the process, she discovered that while some things were better homemade, there were others that just weren’t worth the effort or the cost. She has cataloged all these experiments in a very humorous, insightful way (breaking it down to ‘Make It or Buy It,’ Hassle Factor and Cost Comparison) and, so far, I am enjoying this new discovery. Don’t be surprised if you see me making a few things from this book on a future segment.

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.

I was 42-years-old before I was introduced to lovely, luscious afternoon tea by my wonderful Auntie Vel. And the first question to myself was, ‘Why in the heck did you take so long?’ I am happy to say that since then I have had tea many times and enjoy it immensely. When I was blessed by three beautiful granddaughters I made it a mission that they would not have to wait until they were 42 before they had their first experience. From when they were old enough to hold a teacup in their hand, we have had ‘tea’ at our house.

I was always skeptical of the idea of Afternoon Tea and felt slightly intimidated by the thought of being someplace where my manners were going to be scrutinized and judged. I quickly found out that Afternoon Tea is no more stressful than having a meal at a favorite restaurant. The first lesson I learned was, ‘Relax! Pretend this is any other meal you’re having and just enjoy it.’ After making myself relax, it became one of my favorite outings for several reasons. Afternoon Tea gives us an opportunity to eat good food, be with good friends and have a quiet, serene respite from the outside world. What can be nicer than eating, chatting, and relaxing? It is not necessary to go to any of the fancier places to get a good experience. Although, I have to admit that one of my favorite things to do is spoil my daughter-in-law by taking her to the Phoenician for her birthday! But I digress. There are several tea houses around Phoenix that, with 24-hour notice, will set a nice tea in a comfortable environment. Here are a few that you may find in your area (or you can google ‘tea houses, phoenix):

English Rose, Carefree, 480-488-4812

Kimberly Ann’s Victorian Tearoom, Glendale, 623-934-1106

Abbey Gardens, Mesa, 480-730-1819

There are, of course, the fancier-shmancier places like The Phoenician, The Biltmore and The Ritz. If the idea of having Afternoon Tea is intimidating, I would encourage you to try one of the places I have suggested to reassure yourself that this is not to be feared, it’s to be embraced and enjoyed! Then, when you’re ready, take someone to tea at the Phoenician for her special birthday. Or your own!

When my ladies and I have tea at my house, it can be a simple snack, lunch or we do a Special Tea. We get our inspirations from a terrific book called, ‘The Tea Party Book’ by Lucille Recht Penner. It’s available, new and used, on Amazon.com. In this book you will find themes for teas that include a Teddy Bear Tea, a Valentine Tea and even a Full-Moon Tea. What’s great about this book is there are recipes for simple foods that children can make themselves with a little help from an adult, suggestions for decorations and how to make your own table settings. The ingredients for the food and the supplies for the crafts are usually things we have around the house. This can turn into a half-day or an all day project to keep our little darlings occupied on some of these hot, summer days. It gives us an opportunity to teach something, have fun and eat!

More importantly, having tea can also give us a chance to go over more formalized manners with our little ladies. When my own granddaughters and I have tea, we sometimes practice being a Proper Young Lady. I tell them that these are manners we don’t always have to use when we are home with the family but come in handy when we find ourselves at a nice restaurant or having dinner at a friend’s house.

Here is a little background on where Afternoon Tea came from, what the different kinds of tea mean and even a few ideas for your own tea party. I hope this inspires you to explore the world of Afternoon Tea. You won’t be sorry, promise!

Drinking tea as an event can be traced back to 1662 in England during the reign of Charles II. His wife, Queen Catharine brought tea with her when she came to the country and was known as the Tea-Drinking Queen. She served tea in her bedchamber mainly for a female gathering. The taking of tea in the afternoon developed into a new social event some time in the late 1830′s and thought to have been established by Anne, Duchess of Bedford. She requested light sandwiches be brought to her in the late afternoon because she had a ‘sinking feeling’ during that time as a result of the long gap between meals. Since they slept late each morning, they would have breakfast and usually wouldn’t eat again until a late dinner, around 8 o’clock. The Duchess began to invite others to join her and it became a tradition that is practiced in England to this day.

There are various types of ‘tea’, most of which you have probably heard of but, like me, didn’t know the meaning or details of them.

Cream Tea: A simple tea consisting of scones, clotted cream, marmalade or lemon curd and tea.

Low Tea/Afternoon Tea: An afternoon meal including sandwiches, scones, clotted cream, curd, 2-3 sweets and tea. Known as ‘low tea’ because guests are seated in low armchairs with low side-tables to place their cups and saucers.

Elevensies: Morning coffee hour in England.

Royale Tea: A social tea served with champagne at the beginning or sherry at the end of the tea. Some of the nicer tea places here in Phoenix serve champagne and/or sherry before the first course of sandwiches.

High Tea: High tea is reminiscent of elegancy and regal-ness when in fact it’s an evening meal most often enjoyed around 6pm by laborers and miners returning home. In England, high tea consists of meat and potatoes as well as other foods and tea. Now it’s not exclusively a working class meal but has been adopted by all social groups. Families with servants often took high tea on Sundays in order to allow the maids and butlers time to go to church and not worry about cooking an evening meal for the family. In the United States, the term High Tea is sometimes used when referring to ‘low tea’ or ‘afternoon tea.’

Tea at home

You don’t have to have real tea at a tea party. We have had apple juice, orange juice, plain or flavored milk, and, well, you get the idea. Here are a few ideas of having a fun tea at home:

A Full-Moon Tea Party

You don’t have to have a full moon to enjoy this tea, but it makes it extra special. You can sit by a window where the full moon can be seen (on those really, really hot nights!) or you can set up on the porch. The menu includes moon cupcakes, cheese stars and apple crescents and place mats decorated with moons and stars. For a fun centerpiece, hang a big, yellow balloon from the ceiling. There are fun instructions on making your own party favors – homemade telescopes!

Moon Cupcakes

Make whatever flavor cupcake you wish and frost with white frosting. Place on gray or light blue candied ‘dots’ to represent the craters on the moon.

Cheese Stars and Apple Crescents

You will need:

A star-shaped cookie cutter
Cheese slices
Apples

Cut the stars out of the cheese slices with the cookie cutter. Cut apple into thin slices. Arrange your stars and apple crescents on a pretty plate.

Milky Way Tea

Stir together 1 teaspoon honey, ¼ teaspoon vanilla and 1 cup milk for each person. Warm the mixture in a saucepan and pour into a teapot.

Night Sky Place Mats

You will need:

aluminum foil
glue
black colored construction paper (a size that will make a nice placemat)
gold star stickers

Directions: Cut small round or crescent moons out of foil. Glue moons onto each piece of black construction paper. Stick on some gold star stickers.

Telescopes

You will need:

Black colored paper
tape
plastic wrap
silver star stickers

Directions: To make each telescope, cut a piece of black paper in half. Roll the paper into a tube and tape it together. Cut a circle out of plastic wrap. Tape it over one end of the paper tube.

Stick some silver stars on the plastic wrap. Everyone can look at the yellow ‘moon’ balloon (or the real one!) through their telescopes.

Teddy Bear Tea Party

This is a special favorite of my Lovely Ladies!

Teddy Bear Cookies

You will need:

1 stick butter, softened
½ cup brown sugar
1 egg
1 cup flour
¼ cup cocoa
½ tsp baking soda
½ tsp salt
raisins

Preheat oven 350. Grease cookie sheet.

Cream together butter and brown sugar. Beat in egg.

In separate bowl, mix flour, cocoa, baking soda, and salt. Stir mixture into the butter and sugar. Chill one hour or more.

Divide dough into 8 equal pieces. Divide each piece into 1 large ball (size of a ping-pong ball) for head and 2 little balls (marble size) for ears. Place balls on cookie sheet in shape of bear face, flatten slightly, and press in raisins for eyes and nose. Bake 15 minutes.

Makes 8 cookies

Bear Berries and Honey Bread

You will need:

whole-wheat bread
raspberries or blueberries
honey
toothpicks

Directions: Put small bowl of honey in center of a plate. Put circle of berries around it. Stick toothpicks into some of the berries.

Cut crusts off 4 pieces of whole-wheat bread. Cut each slice into 4 strips. Arrange strips in pretty pattern around bowl of honey and berries.

Teddy Bear Place Mats

You will need:

Construction paper (size for a place mat)
Felt-tip markers

Draw little teddy bear faces all over each place mat. Set on at every place at the table. My ladies have also made teddy bears out of construction paper and glued them on the place mat.

Japanese Tea Party

We did this one time in place of lunch. We spent the morning getting everything ready and we all agreed it was one of our best teas!

Menu:

Noodle Soup (like Top Ramen)
Sweet Rice Cakes
Green Tea
Honey
Milk

Make noodle soup according to package instructions.

Sweet Rice Cakes

1 package rice cakes
honey

Spread rice cakes with thin layer of honey. Place on cookie sheet. Set aside. When you’re ready to eat, put cakes under broiler for one minute. Serve warm.

Cherry Blossom Centerpiece

You will need:

a small branch from your garden
pink tissue paper
pipe cleaners

Find a small branch and strip off leaves. Make each blossom, cut 8-inch square of pink tissue paper. Gently crumble square of paper. Twist on end of pipe cleaner around middle of crumpled paper. Twist other end around tree branch. Make three or four cherry blossoms for the branch. This was surprisingly simple and ended up being very pretty. We put the branches on a white serving platter.

Japanese Fans

You will need:

Flet-tip markers
Colored paper
Tape

Draw pictures of cherry blossoms and butterflies on one side of the colored paper. Starting at the short edge, fold paper accordion style. When paper is all folded up, tape one end closed for handle. Fan out other end. Make enough fans for each person.

One of the traditions in Japan is removing shoes before entering the house. The ladies thought it was fun seeing their shoes lined up on the welcome mat by our front door.

Basil for Everything!

When you hear the word basil, what’s the first thing that comes to mind? Well, I think of a caprese salad of mozzarella, tomatoes and basil leaves or a simple bowl of angel hair pasta with a pesto sauce. But would this herb be effective in the world of skincare, too? The answer is definitely, ‘Yes!’

Basil contains antibacterial compounds that make it a good cleanser and has a scent that can sooth your stress and even your sinuses. The oils found in basil have also been proven to act as an anti-inflammatory agent as well. Basil boasts pro-vitamin A and vitamin K., both essential to healthy skin inside and out. The flavonoids in basil have been found to provide protection at the cellular level against bacterial growth. When paired with other essential oils, herbs and even fruits, basil becomes a well-rounded herbal remedy for body, mind and the soul. Today basil is becoming a stamp of quality and pampering in health and beauty products.

Basil extracts paired with mint are found in shampoos and can increase scalp circulation that is crucial for hair growth and re-growth. This results in lustrous, shiny hair that is more manageable and strong. Basil tea can be used as an after-shampoo rinse and will leave hair silky and the scalp feeling fresh.

Facial masks are being made with basil along with avocado and olive oil that will moisturize in ways you won’t believe. You can make your own (of course!); it can be messy but well worth it.

Since basil is a natural astringent, it is found as a main ingredient in toners that are starting to show up on the shelves, but this, too, can be made at home. After cleansing the face, splash some of the homemade basil toner on, let it air-dry then moisturize as usual. Your face will appreciate it, especially if the air you live in is polluted. Before using a mask, try a basil face steam to open up and cleanse those pores

In aromatherapy, a basil essential oil massage is given to calm down the mind and get rid of tensions that have occupied the mind. It is one of the most rejuvenating experiences that can truly cheer the heart. Its refreshing aroma provides soothing effects and takes away melancholy from life. Basil pairs nicely with lemon or lime to tone and deodorize the skin so this makes a nice shower gel to get that morning started in the right direction.

I know some of you have basil in your yard. It grows so well here in Arizona since it loves warm climates. If you have an over abundance of it, try using it for some of my suggested beauty products. I have also provided a couple of my family’s favorite recipes with basil as the Star Ingredient.

Basil Beauty Products

Shower Gel

4 oz liquid glycerin soap

20 drops basil essential oil

10 drops lemon essential oil

Put ingredients in 4 oz. plastic bottle and shake.

Basil Hair Rinse and Face Toner

This recipe can be used for both the hair and face.

Pack about three tablespoons into a sturdy mug and pound lightly with a pestle to bruise the leaves and release the oils. Put  in a cup, pour boiling water over the leaves and cover the mug with a plate or anything else that will keep the steam from escaping. Let the ‘tea’ steep until it’s a clear, grass color, about 20 minutes. Strain and discard leaves. I use my coffee press for this; that way I can make more than just a small cup’s worth.

Hair Rinse: shampoo as usual, finishing with basil hair rinse.

Face Toner: Splash face after cleansing but don’t rinse off toner. Let air dry and moisturize as usual.

If traveling, you can take dried basil to use as a skin and hair booster. Pour about a cup of hot tap water over two teaspoons dried basil, cover, and let sit overnight for use the next morning.

Face Steam

Add a fistful of basil leaves and handful of mint leaves and heating them in a pot of water. Remove the pot from the heat when it starts emitting steam. Secure your hair with a band, take a thick towel over your head and bend over the pot with your eyes closed so that your face is fully exposed to the steam emanating from the water. Take the steam this way for around 3-4 minutes. Afterward you can apply a facemask. If not, splash cold water on your face or gently rub an ice cube wrapped in a cloth to close the pores.

Face Mask

Basil-Avocado Mask

Gently mash up 1-2 TBS of basil to release oils. Mix in half of a ripe avocado and enough olive oil to make a nice paste. Apply to cleansed face and leave for 15 minutes. Rinse with water or try using a basil toner you made yourself!

Basil-Egg White Mask

Put 1-2 TBS of basil leaves in blender or food processor. Process until the basil becomes a chopped mush. Put mush in a bowl and mix it with  a teaspoon of sea salt and one egg white. Rub onto cleansed face gently (the salt can be very abrasive so be careful!), paying attention to problem areas with acne or other blemishes you want to get rid of. Leave mask on for only 5-7 minutes; rinse with lukewarm water or some of that basil toner you made!

To have basil during the winter months when it doesn’t grow as well or it’s too expensive at the grocery store, try making pesto and freezing it. You can put the recipe in one container for the freezer, or put in an ice cube tray to freeze. Each cube equals about one tablespoon and can be used in future sauce or soup recipes.

Basil Pesto

2 cups packed, fresh basil leaves

2 cloves garlic

¼ cup pine nuts

2/3 cup extra-virgin olive oil

½ cup freshly grated parmesan cheese

Kosher salt and pepper, to taste

Combine basil, garlic, pine nuts and parmesan cheese in food processor and pulse until coarsely chopped. While food processor is on, slowly drizzle olive oil in opening until fully incorporated and smooth. Season with salt and pepper.

If freezing, transfer to an air-tight container, cover and freeze up to 3 months. If using ice cube trays, place pesto in each cube and freeze overnight. Take cubes out of tray and put in freezer zip-loc bag, freeze and keep for later use. Each cube equals around 1 tablespoon.

How to Freeze Fresh Basil

If you want to save some of that extra basil and you’re not interested in making pesto, you can freeze it (mixed with olive oil) to be used later.

Wash leaves very well and put in salad spinner. Spin them as dry as you possibly can. Lay them in a single layer on dry paper towels and leave until completely dry. If you don’t have a salad spinner, just wash your basil leaves in the sink and dry them well with paper towels. Then do the same as if you had spinned them by laying them in a single layer on dry paper towels and leave until completely dry.

Put enough basil leaves in a food processor, using the steel blade, until the bowl is full, but not tightly packed. Pulse food processor with one hand and drizzle olive oil into the feed tube with the other hand, just pulsing until the basil is coarsely chopped. You should also make sure that all the basil is coated with the oil, which keeps it from turning dark in the freezer. I use about 2-3 tablespoons of olive oil for each batch in the food processor when I’m making coarsely chopped basil like this to use for pasta sauce, soup, or stew recipes.

In freezing, transfer to airtight containers, cover and freeze up to 3 months. If using ice cube trays, place pesto in each cube and freeze overnight. Take cubes out of tray and put in freezer zip-loc bag, freeze and keep for later use. Each cube equals around 1 tablespoon.

And just for giggles I have supplied two favorite basil recipes:

Basil-Lemon Sorbet

4 cups water

2 cups sugar

1 cup basil, fresh leaves and lightly packed

1 cup lemon juice, fresh

2 large basil leaves

In saucepan, bring water, sugar and basil leaves to a boil. Cover and simmer over low heat for 5 minutes. Let syrup cool to room temperature. Add lemon juice and refrigerate until completely chilled.  Strain liquid and discard basil leaves. Put half of liquid in blender. Add two basil leaves and blend until basil is completely incorporated and is the size of ‘specks.’  Transfer to sorbet/ice cream maker. Follow manufacturers instructions to prepare sorbet.

After sorbet has completed its cycle, remove sorbet from freezer container and place in airtight container. Cover sorbet with plastic wrap, pressing wrap to surface of sorbet to prevent ice crystals from forming. Cover tightly and place in freezer. Let stand for 10 minutes before serving. You can also leave the sorbet in the sorbet container if you want to take it to a friend’s house. Cover with plastic wrap, pressing wrap to surface and put in freezer until ready to transport. Wrap container in a large towel to keep it cold. It won’t melt and it will be perfect for scooping later.

Caprese Salad

Many hot evenings, my husband and I have this along with a small green salad and it’s all we usually need. This is usually enough for two people.

1 avocado, sliced thin

1 heirloom tomato, sliced thin

Mozzarella cheese, fresh and sliced thin; about 6+ slices

6-10 basil leaves, sliced into thin ribbons

olive oil

balsamic vinegar

coarse salt and pepper

Layer avocado, tomato and cheese slices, alternating each one, on a nice serving platter. Sprinkle sliced basil leaves over ingredients. Sprinkle olive oil and balsamic to taste. Salt and pepper to taste.

Before talking about sunburns, I would like to address the sunscreen issue. We, in Arizona, are very aware of how important it is to use plenty of sunscreen. Second to Australia, we have a very high occurrence of skin cancer and so it’s very important that we stay vigilant about using sunscreen. Our children especially need to be protected. There has been much ‘to do’ about sunscreens lately and, to be honest, I can’t help but be a little confused about what kind of sunscreen we need to use and how safe is it? There is one source of information you may want to check out that has been trying to explain all the ins and outs of this issue. The group’s name is Environmental Working Group and their website is www.egw.org. Here is a direct link to their latest sunscreen news:

http://breakingnews.ewg.org/2011sunscreen/

There are several articles that you may find interesting and you will also be able to find out about the sunscreen you use. They have a rating system for what’s safe and what’s not.

I also found an article in my Most Favorite Magazine in the World, ‘Herb Companion’, where it notes all the precautions used in Australia. Here is a small excerpt:

In the 1990′s The Australian government, alarmed by the rising rate of skin cancer in their country, devised an amazingly effective national health campaign: ‘Slip, Slop, Slap!’ Translation: Slip on a T-shirt, Slop on some sunscreen, and Slap on a hat. The message worked and the rate of skin cancer dropped. To go with those simple guidelines, here are a few more helpful tips and suggestions:

• Don’t use exfoliation treatments such as scrubs or dry brushing before going out in the sun – they increase skin’s sensitivity.
• Some medications, such as antibiotics, antihistamines and oral contraceptives, may increase sun sensitivity. Check with your doctor or pharmacist about your medications before spending time outdoors.
• Wear a hat with a 3-inch brim that wraps all around.
• Trees in full leaf can provide some sun protection (10 to 20 SPF), so stay in their shade whenever possible.
• Apply sunscreen 15 to 20 minutes before going out in the sun to allow cream to bind to skin and increase protection, and reapply frequently.

Saying all that, I have to admit there are those times when no matter how hard we try, sunburn happens. Then we need to address the pain and discomfort of the burns. There are several homemade remedies that I would love to recommend that I used as a child and others that I used as an adult.

There are two degrees of sunburn. The symptoms of a first-degree burn include pain, heat, redness and tender to the touch on the skin affected. These symptoms can appear from 1 to 24 hours after exposure to the sun. After a couple of days, this type of burn will ‘cool’ into a suntan or thin layers of skin may peel off.

The symptoms of a second-degree burn include extreme reddening, swelling, pain and even blisters can appear. The burn goes deeper into the skin’s layers damaging small blood vessels and elastic fibers in the skin, and later there is wrinkling of the skin. In most severe cases, the burn may be accompanied by chills, fever, nausea, and/or delirium. This type of sunburn can be dangerous, especially to children, and a doctor’s advice may be recommended.

My remedies are best used with first-degree burns or even when you used plenty of sunscreen but feel a little ‘sun saturated’. Along with these remedies remember that you need to re-hydrate the inside of your body, too. Drink as much water as you can for the first couple days you have the burn.

Once a sunburn appears, it’s a good idea to cool the body off as soon as possible. Take a cool shower or soak in a tub of lukewarm water for around 10 minutes. This will lower the skin’s temperature and will help in the healing process. When you are done showering or soaking, try to air dry your skin or, if you need to use a towel, gently pat your skin dry as opposed to rubbing it.

There are products out there that are made for sunburns but use with caution. Check the ingredients for lanolin. The product may feel cool and soothing at first but once it’s warmed by the body, the lanolin becomes heated by the body’s temperature and it can get very uncomfortable. Once applied, it can’t be taken off since it’s soaked into the skin.

Here are some homemade remedies ranging from real simple to a little more work-intensive, depending on your needs and time.

Bath Soaks

If you choose to soak in a tub, it may help the healing process and cut down the itching if you were to use one of the following:

Baking Soda

Fill a tub with mild water and add a cup of baking soda. Baking soda returns the skin’s pH to normal and acts as a great neutralizer. This bath will cool the skin down and allow for it to ‘breathe’ a bit, lowering the temperature naturally. You may want rinse off with clear water as, once dry, the baking soda may leave a light, white, powdery residue.

Oatmeal bath

Similar to baking soda, oatmeal is a neutralizer and is awesome for sensitive and damaged skin.  You can just throw in a ½ cup or so in the tub while the water’s running or, to prevent clogging the drain, you may want to make an oatmeal ‘flour’ by running it through your blender or food processor. Sometimes, I’ll wrap it up in a cheese cloth and toss it in the bathtub.

Aloe Vera

When my granddaughter was a toddler, she called aloe vera the ‘magic plant’. I always have a plant nearby to use on those minor burns we get from working in the kitchen around hot stoves and ovens. I am a firm believer in its miraculous healing properties. It’s also great for sunburns since it’s a natural anti-inflammatory. It not only soothes, it accelerates the healing process and removes the itch. It also penetrates the deeper layers of the skin and helps the skin rejuvenate itself by lowering the temperature and cooling the skin. You can use a real aloe plant–cut off a spear, split it open and rub the clear gel from the inside of the leaf on the sunburn. Or you can scrape the gel from the leaf and spread it over with your hands or a sable paintbrush, if the skin is extra sensitive. You can purchase aloe vera gel from a health food store or herb store. I use a terrific herb store in Chandler called ‘Desert Sage Herbs’ (website: www.desertsageherbs.com) where I get all kinds of interesting ingredients. The owners are incredibly helpful and knowledgeable and willing to educate those of us, like me, who are just dabblers in all-things-natural. There are aloe vera products that can be purchased at the drug stores but be sure the aloe vera content is greater than other ingredients, especially water, in order to gain the maximum benefit. Some will also have alcohol as an ingredient and that may burn a little once applied.

Here are two homemade recipes that use aloe vera as its main ingredient.

Sunburn Mist

4 oz aloe vera gel (store-bought or taken from a fresh leaf)
12 drops lavender essential oil
4 drops peppermint essential oil
1 sprig creosote (optional); pinch off any flowers. Creosote has amazing healing properties.

Put aloe juice in 4 ounce spray bottle. Add essential oils and creosote sprig. Shake well. Label and store in refrigerator for up to 3 months. A mist is better than lotion sometimes because burned skin is so sensitive to touch.

Aloe Vera Skin Gel

½ cup aloe vera gel (store-bought or taken from a fresh leaf)
1 TBS dried chamomile flowers
1 TBS vitamin E oil
2-3 drops peppermint oil

Mix together aloe vera gel and chamomile flowers in small sauce pan or microwave-safe container. Heat mixture gently but do not boil. Let mixture cool completely, then stain off chamomile flowers and discard. Stir in vitamin E and peppermint oils. Pour lotion into clean jar with a tight fitting lid and store in a cool, dry place. To use, massage lotion into skin as needed. For extra cooling refreshment, store lotion in refrigerator.

Black Tea Bags

One remedy I used growing up was wet black tea bags. The tannic acid in the tea draws the burn out of the skin and starts the healing process. After just one application, most sunburns are no longer painful and are less red. However, this treatment will act on the pain but may not prevent peeling.

To use black tea, make a large pot of boiling water. Add several tea bags to the water and steep until it’s real strong tea (about 15-20 minutes). Add ice until the tea is just slightly warm. Put a bath towel (preferably a dark colored one; a light one will probably be “dyed” brown from the tea) into the pot and keep turning the towel until it has soaked up all of the tea. Have the sunburned person lie on the floor or bed on top of an old towel to catch drips. Wring out towel slightly and place the wet towel over the sunburned area of the body. Leave the towel on for a half hour for a moderate burn and an hour for a strong burn. The slightly warm tea will actually feel very cool on burned skin, and cold water would be almost painfully too cold on the hot skin. The burned person immediately feels relief from the wet, getting cooler and cooler gradually, with the actual temperature of the skin also lowering. You can also use the wet tea bags to rub over affected area.

White Vinegar

Plain white vinegar is a popular sunburn remedy. Many who try it say it helps to relieve pain when applied to the skin as a compress. Soak clean towels in a half water, half vinegar solution. Wring the towels and apply on the affected areas, avoiding contact with the eye area. You can also fill a clean spray bottle with the half vinegar, half water solution and spritz it onto the skin. Smelly! But once it’s dry, the smell goes away.

Yogurt

Yes, I said yogurt! It contains enzymes and acids that can help the sunburn. It might be a bit unpleasant to begin with (a little squishy), but once you apply it, relief comes in minutes. You can either soak a cloth in yogurt, or simply apply it on the sunburn area. Leave it on until it’s dry (which happens soon after you placed it since the skin exerts high temperature). Rinse it off with cool water and repeat a couple times.

You may want to add a couple drops of lavender essential oil which increases the soothing effect and diminishes the irritation and redness. And smells nice!

Staying out of the sun is always a good idea. Living in Arizona makes it a challenge so there will always be ‘those times.’ If you find yourself or someone else with a sunburn, one of the remedies just might help.

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.