Thursday, February 21, 2013
Wednesday, February 20, 2013
Cool Finds: Clever Ideas to Make Life a Little Easier (Pt. 4)
Use orange peels to soften brown sugar that has hardened.
Use a tin can to cut biscuits.
Use a cheese grater to catch citrus seeds.
Place a dishcloth under your cutting board to prevent it from sliding.
Use a photo tree to hold recipe cards.
Protect cake icing by using toothpicks and plastic wrap.
Burn a candle while cutting onions which eliminates most of the fumes that cause your eyes to tear and burn.
[Images via: RealSimple.com]
Use a tin can to cut biscuits.
Use a cheese grater to catch citrus seeds.
Place a dishcloth under your cutting board to prevent it from sliding.
Use a photo tree to hold recipe cards.
Protect cake icing by using toothpicks and plastic wrap.
Burn a candle while cutting onions which eliminates most of the fumes that cause your eyes to tear and burn.
[Images via: RealSimple.com]
Wednesday, February 13, 2013
Friday, February 8, 2013
Wednesday, February 6, 2013
DIY: Lavender Salt Scrub
Lavender is an amazing plant with many benefits. One of my favorite things to do with it is to make a salt scrub. There are many recipes, but this one happens to be my favorite. You'll need the following:
-18 oz. course sea salt
-18 oz. fine sea salt
-4 fl. oz. grapeseed oil (or other unscented body oil such as almond, avocado or vegetable glycerin)
-1/2 fl. oz. lavender essential oil
-dried lavender buds (available at our SHOP)
Combine and put into a 36 oz. container wide enough for you to easily scoop the goodness out :) This is a cheaper and more fun way to bring the spa into your own home.
-18 oz. course sea salt
-18 oz. fine sea salt
-4 fl. oz. grapeseed oil (or other unscented body oil such as almond, avocado or vegetable glycerin)
-1/2 fl. oz. lavender essential oil
-dried lavender buds (available at our SHOP)
Combine and put into a 36 oz. container wide enough for you to easily scoop the goodness out :) This is a cheaper and more fun way to bring the spa into your own home.
Friday, February 1, 2013
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