Quick Tip: Freeze fresh herbs in ice cube trays

Nov. 13th, 2013

Well, as I’ve said before, I’m no expert at these projects and I promised I would show you the bumps I experience along the way.  This quick tip (small disaster) proves just that! You still learn the magic of transforming your fresh herbs into handy ice cubes you can pop into any recipe that last for months, but you get to see a little snafu along the way.

Never find a bag of indistinguishable once-were-herbs in your fridge again!

Ingredients:
Fresh Herb
Water
Blender (not a cuisinart- you’ll see why!)
Ice Cube Trays

Instructions:
1. Blend your leftover fresh herbs with enough water to fill the ice cube tray (the ratio is roughly one-third chopped herbs to two-thirds water).
2. Pour blended mixture into tray and add any additional water that may be necessary.
3. Pop in the freezer and a couple hours later you have ready to go herb ice cubes!

Homemade Chapstick

Oct. 28th, 2013

I reapply chapstick a million times a day and decided I may as well spread something au natural on my lips. With much interwebs research I bring to you – homemade chapstick!

Ingredients
1 tbsp Shea Butter
1/2 tbsp Coconut Oil
4-8 drops Peppermint Oil (or other essential oils)
Container for chapstick
Optional: 1 tbsp Beeswax

Directions
1. Combine Shea butter and coconut oil. Also add beeswax in this step if you want a harder chapstick
2. Microwave until all ingredients are incorporated
3. Add 4-8 drops of essential oil
4. Pour mixture into chapstick container
5. Freeze chapstick container until mixture is hardened
6. Moisturize your lips, elbows, hair to your heart’s content

Quick Tip: Watering Orchids

Aug. 13th, 2013

I have killed one too many an orchid in my day and have realized that perhaps they do not require as much water as I once suspected. In fact, they require only a wee bit of water! Tune in to see how much they need and an easy trick so that you don’t have to think about watering during the week.

Homemade Potpourri in a Mason Jar

Jul. 31st, 2013

Ok, I officially had to google how you spell potpourri.  Which, I’m sorry English language, should really be po-por-ri. The ‘t’ is a little excessive. I digress.

So, I’m not really one for artificial smells in my home, but I love love love the way a home smells when someone is cooking. This is a perfect and simple solution if you don’t have a raspberry soufflé in the oven. Also, soufflé is a ridiculous word. Maybe it’s just because all these words are French? Hmmm…

Check out this 15 minute DIY project to have a sweet smelling home.

Ingredients (Double everything you see in the video – the scent faded too quickly)
4 lemons
4 sprigs of rosemary
12 drops of vanilla extract
1 mason jar

Directions
1. Quarter your lemons, except for three thinly sliced pieces used for decoration.
2. Fill your mason jar with water and then pour into your pot. (This way you have the exact right amount of water).
3. Bring water to a boil on the stove and reduce to medium-low.
4. Add lemon, rosemary, and vanilla to the water. Simmer for 10 minutes.
5. Let mixture cool.
6. Pour mixture into mason jar.
7. Put your beautiful jar of homemade potpourri out for display.
8. Enjoy the “mmmm, it smells so good in here” comments.

 
Project from Thistle Wood Farms

Roasted Corn Salad

May. 12th, 2013

Going to a BBQ and need to bring something?  Why bring the standard wine/beer when you can bring this easy (and frankly, cheap) salad that is sooo delish and healthy and always gets the “ooohs” and “aaahs”?

Ingredients
Salad
2 cups corn (roasting is an option)
1/4 cup chopped red onion
1 basket of cherry tomatoes
1 avocado

Dressing
2 tbl Olive Oil
1 lime juiced
1/4 tsp lime zest
1/4 cup chopped cilantro
1/4 tsp salt
1/4 tsp pepper

Directions
1. If roasting in oven, preheat oven to 360 degrees.
2. Roast corn (husk on) for roughly 30 minutes, rotating corn frequently.
3. After corn is done roasting, let cool.
4. Cut corn kernels off cobs and place in salad bowl. / If you did not roast the corn, boil frozen corn according to directions and let cool.
5. Dice avocado into 1/2″ cubes and place in bowl.
6. Halve cherry tomatoes and mix with corn and avocado.
7. Dice 1/4 cup red onion and mix with salad. Set this bowl aside.
8. To make dressing, finely chop 1/4 cup cilantro and put into dressing bowl.
9.  Add 2 tbl olive oil into dressing.
10. Grate 1/4 tsp lime zest into dressing.
11. Juice one whole lime into dressing bowl.
12. Add 1/4 tsp salt and a 1/4 tsp pepper into dressing.
13. Whisk dressing until all ingredients are incorporated.
14. Drizzle dressing over salad and toss.
15. Enjoy that salad and never tell anyone that it took you no time at all to make!

Original Recipe: http://www.foodnetwork.com/recipes/paula-deen/corn-avocado-and-tomato-salad-recipe/index.html