I just love these pinwheel hair clips on eighteen25. Head on over there to get instructions on how to make them!
Tuesday, May 11, 2010
1 cup Borax
1 cup Arm & Hammer Super Washing Soda (NOT BAKING SODA!)
Hot tap water
5 gallon bucket with lid
2 gallon plastic beverage dispenser
Light colored essential oils (optional)
Grate bar of soap with a cheese grater. Fill the 5 gallon bucket 1/2 full with hot tap water. Melt the grated soap slowly over med-low heat in a large saucepan with 2.5 cups of water. Once the soap is completely melted, add this to the water in the five gallon bucket. Now add the Borax and the Super Washing Soda and stir. Now top the bucket off with more hot tap water. Loosely put the lid on the bucket and leave over night to thicken.
You can add 15 – 20 drops of essential oils to this if you like. (Lavender, Lemon, Peppermint, etc.)
I use about 3/4 cup per load if you have an energy efficient loader you can use less.
I have a friend that makes dry laundry soap from equal parts fels naptha, borax, and washing soda. That seems to work pretty good too! If you make it dry you must grate the fels naptha very fine though since it dissolves slowly and you don't want it left in your clothes. Happy Soap making!!
Posted by cheryl at 9:33 AM
Monday, May 3, 2010
I came across this recipe in my Cooking Light magazine. It is so delicious, I just had to share!!
4 cups chicken stock (not broth)
6 bacon slices
1 cup chopped shallots
1 tbs olive oil
1 tps chopped fresh thyme
4 garlic cloves, minced
4 oz cremini mushrooms, sliced
4 oz shiitake mushrooms, stemmed and sliced
4 oz oyster mushrooms, sliced
1 cup uncooked medium-grain rice
1/3 cup Madeira wine (I just used 1/3 cup of extra chicken stock)
4 cups baby spinach
1/2 cup grated Asiago or Parmesan cheese
1/2 tsp salt
1/3 tsp pepper
1. Bring chicken stock to a simmer in a small saucepan (do not boil); keep ward over low heat.
2. Heat a large skillet over medium heat. Add bacon to pan. Cook until crisp. Remove bacon fro pan, leaving drippings. Add shallots, oil, thyme, and garlic to drippings and cook about 6 minutes, or until tender. Stir in mushrooms and cook 8 minutes. Add rice and cook 1 minute, stirring constantly. Stir in wine (or extra stock); cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock ,1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in the spinach and cook 1 minute. Remove from heat; stir in cheese, salt and pepper. Sprinkle with bacon.
Yield: 6 1/4 cups
Posted by Snelders at 3:11 PM