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Some of the projects I’ve been up to lately:

  • Lavender and French Clay Soap.  These were done the cold-pressed method at a local homesteading workshop.  They turned out beautifully and even make fabulous face soap.  Later I tried making soap using the milled process but it was pretty much a disaster.
  • Peach Lime Jam.  Recipe from The Complete Book of Year-Round Small Batch Preserving. Delicious!
  • Cheater Dill Pickles.  Why didn’t I think of this myself?  After you’ve eaten all the pickles from a store-bought pickle jar (we love Bubbies brand best), slice a cucumber and store inside the jar, reusing the brine.  Let the cucumbers marinate for at least an hour; they will keep for about 5 days.  They won’t taste quite the same as cucumbers that have been boiled and preserved from scratch but it’s a great way to reuse brine that otherwise would go down the drain, and this way the cucumbers stay raw and preserve their nutrients.
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