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Monday, October 25, 2010

First longies


So I taught myself to knit this summer in order to fashion little bear some wool longies.  I made a couple hats first to get the hang of knitting in the round
This one is mine, I also made one for DH, its green and black.  Nothing like a couple matching hats.  Anyway.  So my next project was some freaking adorable longies.  They only took me a month...

I learned A LOT!  Next time I will be doing some things differently, but overall I am thrilled with them and he looks so dang cute sporting them.  Now its time to really start working on the holiday love so I'm not staying up all night every night in December trying to get it all done...

Tuesday, October 12, 2010

Soap!

I've been making soap for about eleven years now (I think).  My aunt taught me when I spent the summer with her in Alaska when I was fifteen.  She did it as one of her many side businesses.  I loved it from day one- the chemistry and science, the cooking and mixing, the crafty picking and choosing of colors and scents.  So of course, when I came back home, I really wanted to start making and selling soap as a business (and it sounded a heck of a lot better than working at some fast food joint while in high school).  My mom agreed to help and Dixiesoap was born.  We mostly sold at the farmer's market down the street and to some family and friends.  When I graduated and left for college, soaping for profit kind of died.  However, we were hooked on handmade soap- its SO much nicer than the store bought stuff.  We turned the kitchen in one of our cabins into our soap kitchen- soap making takes up its fair share of room, from having taking up precious refrigerator space with all the fancy oils, to needing somewhere to lay out flat ~15 bars of soap per batch.  During the past year we have talked of soaping for profit again.  I'm a stay at home mom with our ten month old (how in the world did THAT happen?!) and living on a single income anything extra is always welcome.  Anyway, very long and circuitous story short, there is talk of actually selling this stuff again, who knows if it will actually happen....
That whole point of this post was my excitement over some of out latest batches.  We have been experimenting with natural pigments lately, as well as in general moving away from fragrance oils to essential oils.
The first is one of our old stand by fragrance combinations from the very beginning, its called Summer's Bounty, my aunt named it and she totally hit the nail on the head.  Its fruity and a little floral-a blend of raspberry, cranberry, and apricot freesia fragrance oils.  For a colorant we used some REALLY old saffron, and the vegetable oils add to the mellow yellow color.
The second batch is a new fragrance oil, picked especially for my aunt for her birthday this year, its a plumeria fragrance oil.  Normally, I don't care much for floral scents, but this one is very nice.  I spilled some on my shirt and enjoyed the bit of perfume for the day.  It's colored with alkanet root.  We were thinking this might be a light purple or pink with a white swirl.  It came out a really dark, almost licorice, colored purple.  I didn't think I liked it at first, but the color is growing on me, it really matches the scent.  Our swirling efforts have improved greatly, but I would have liked to see just a hint more white, maybe next time.  Here is what it looked like before we cut it up to cure.

And here is the final product
Now, we just have to wait for them to cure so we can take them for a test drive.  Everyone has about a dozen different bars of soap in their shower, right?

Wednesday, September 29, 2010

White Chocolate Pumpkin Cookies

Sounds a little weird, but super tasty.  My husband (Mr. Chocolate Chip or Bust) even raved about them

2 1/3 c gluten free flour mix (2 c brown rice flour, 2/3 c potato starch, 1/3 tapioca flour)
1 tsp baking soda
3/4 tsp xanthan gum
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp salt
1/2 c butter
1 c sugar
2 eggs
1 c pumpkin puree
1 Tbsp vanilla
2 c white chocolate chips
1 c chopped pecans (optional)

Start by creaming sugar and butter.  While that is going on, sift together dry ingredients.  Taste creamed butter and sugar, add eggs and combine.  Add pumpkin and vanilla.  Once that is thoroughly mixed, slowly add the dry ingredients.  Fold in chips and nuts.  Cover and refrigerate for at least 1 hour.  Preheat oven to 350.  Bake on greased cookie sheet for 12-15 minutes. 
These are best hot out of the oven or a day or two old, after that they got a little too moist and wonky for me.  Enjoy!

Grilled peaches

Dude, these are like individual peach cobblers- they rock!

4 large ripe peaches


Filling:
1/4 c cream cheese, softened
2 Tbsp honey
2 Tbsp chopped walnuts
1 tsp cinnamon

Preheat grill to medium-high heat. 
In a small bowl, combine the filling ingredients, except walnuts, until they are smooth and spreadable.  Fold in the walnuts.  Rinse and dry peaches, cut in half and remove the pit.  Fill the hole the pit left with cream cheese filling.  Wrap in foil and grill for 5-7 minutes.  Serve and enjoy immediately.  Not so tasty leftover.

Lemon- Rosemary Chicken Salad

Can of chicken, drained and chopped (or leftover chicken breast)
 1/4 c chopped celery
1/4 c mayo (NOT miracle whip, the real stuff)
1 tsp grated lemon peel (or several drops lemon juice)
1/2 tsp fresh chopped rosemary (I know I used WAY more than that, but I don't often measure anything)
1/4 tsp pepper (I really like cracked pepper, it has big chunks and more of a pepper zing)
 Mix and serve.  I enjoyed it with gluten free rice crackers, but my husband really liked it on his sandwich.