Whip this up~Homemade Body Butter!

For a long time now I have been trying to make our own lotions, lip balms, herbal remedies, and natural cleaners.  I think I just may have a recipe for body butter that is close to AWESOME! I have been using this now for almost a year and I have to say it is wonderful. It goes on silky and it does take a bit to absorb into your skin, but what your left with is very nourished and hydrated skin. There are so many nasty ingredients in today's lotions and creams-give this a try for a much healthier alternative. Now I am not sure that making your own body butter or lotion was a happening thing in the 1950's or 1960's, but it is a smart gal of today that recognizes that we have gotten away from healthy ingredients in our cosmetics these days. So give it a whirl. Whip some up. I will stop now. 

This recipe uses raw organic shea butter which tends to have a greasier consistency in my opinion. With all that being said, I don't want to discourage you before we get out of the gate here, shea butter is extremely moisturizing. My teenage daughter suffers from very dry skin in the winter months, very dry. This one has answered my prayers in regards to a formula to help. Of course, I could resort to some over the counter brands which would heal faster, but the junk in them is really astonishing. I don't need to give my kids toxic ingredients, thank you very much!

Body butters have a light consistency and are really fun to mix up. You can use all kinds of essential oils in them, however check some reputable books to see which ones are beneficial together. Don't be scared to try this, super easy and I guarantee once your hooked you'll be making all your cremes.

Without further ado:

Gather all your supplies. I am including my choice of essential oils. The original recipe does not use the same combo and a couple of steps are a bit different.

• 1 cup organic raw shea butter (solid)
• 1/2 cup coconut oil (solid) 
• 1/2 cup almond oil (liquid)
• essential oils-tangerine, rosemary, peppermint

*all your supplies can be purchased from Amazon or Mountain Rose Herbs. The brands I have shown in the picture are very reputable and great quality for this project.

Using the double boiler method add your shea and coconut oil and melt. I have put a glass heatproof bowl inside simmering water. Don't fill the water too high, best to keep a kettle hot and add water as it evaporates. You don't want splashes of water in your oils. Stir with a spoon here and there to incorporate.

When the oils have melted remove from the heat bath and allow to sit for 30 minutes or so until cooled down.

When cooled down add your almond oil and give it a stir.  

Pop the mixture into your freezer.  Check at 15 minutes, in case your freezer runs super cold. Your not looking for solid. It needs to solidify like the picture below. One way to tell is to poke your clean finger into the middle. See my little indentation there? While it needs to be solidified, you should still be able to indent a finger into the mix quite easily. If it isn't cold enough it won't whip up. Yet, you don't want it frozen solid-no,no,no.

Now you will start whipping and whip it good! I had scored a portable beater at the thrift store, but alas, my thrift store find ones finally gave up the ghost, so I will hunt down another one--I like to save the Kitchen Aid for um....food, ya know.

Once the butter starts looking like frosting I add in my essential oils. Shea butter has a strong scent so I found I needed: 20 drops Rosemary, 20 drops Tangerine, and 10 drops Peppermint. Start slow and you can always add more. Just whip some in then take a little sample and rub it into the back of your hand. Not strong enough? Add more, usually in increments of 5 is my general rule. Whip after each addition.

There you go you talented gal--you just made body butter! And you made about 2.5 cups of it so store in glass mason jars. I like this size HERE. You can buy fancier jars of course, but this size works for little gifts and for leaving in a few rooms of the house. Pretty them up anyway you want!

 This recipe was adapted from Rawmazing. 

My husband is having a grand time slathering it on my feet and giving me a massage, just ask him! For my daughter's dry hands I have her put this on throughout the day and at night lay it on a bit heavier and sleep with gloves. You can do this with the feet too--just put socks on , not gloves, but you knew that , right?

Oh yes, and my lawyer wants me to go over the fine print--this recipe is not used in any way to treat an ailment and I am not handing out medical advice. If you have allergies use common sense and do a patch test before trying anything new.

ENJOY!!!

*This post linked up to The Scoop~

Bakery Style Blueberry Muffins

Hello Ladies! I love waking up and making a hot tin of muffins to have with my tea.  Slather rich, creamy butter on that muffin and you have yourself a slice of heaven!  This is my go to blueberry muffin recipe. Since finding this one I have never made another-IT'S THAT GOOD!

When I was a little girl I would often stay at my Aunt Sue's. She lived in the city and she loooooved to shop. We would hop the city bus, she didn't drive, and take it downtown to the big galleria where all sorts of shops were. Mid-afternoon we always stopped by Jordan Marsh Bakery and got some little sweet to go with a cup of tea or cocoa. Gave us the energy to keep shopping! Of course I was only 9, so I still had lots of energy, but that bakery had the best blueberry muffins and when I stumbled upon their recipe it brought back so many good memories of the times I spent with my Aunt.  This was the early to mid seventies so I used to be in awe of all the well-dressed ladies shopping. Women got dolled up to go out back then! Bouffant hairdo's were still in too-how I loved those...LOL!  Now I go to the store and all I see are flannel pajama bottoms and messy buns on ladies. Girls you gotta get dolled up before you leave the house! But that has nothing to do with muffins so let's jut get on to the recipe.

I hope you enjoy them-they are delicious and they also pack and freeze well.

Jordan Marsh Blueberry Muffins

Ingredients:

1/2 cup softened butter

1 cup sugar

2 eggs

2 cups flour

2 tsp baking powder

1/2 tsp salt

2 -1/2 cup blueberries (fresh or frozen)

1/2 cup milk

1 tsp vanilla

Directions:

Heat the oven to 375 degrees and line 24 muffin tins or grease 6 large Texas muffins.  Cream together the butter sugar and eggs, whip til nice and fluffy.  Add the dry ingredients to the cream mix alternating with the milk. So a little dry a little milk. Mix in the vanilla. Gently fold in the blueberries and bake for 25-30 minutes. You can sprinkle a bit of sugar on top before baking if you wish.  *If using frozen blueberries toss in a bit of flour before you add them to the mix.  Enjoy!

*This recipe is linked up with Gooseberry Patches Recipe Round-up!

HOMEMADE ITALIAN GRAVY

You might be wondering if I got the name of the post wrong, this isn't gravy this is sauce! Well, yes, and no. See, if your Italian it's gravy---the staple of the peasants my grandmother used to say and she hailed from Calabria.  But most Americans refer to it as sauce.

There was always a big pot of gravy on the stove Saturday's, simmering away for Sunday dinner. The smell of it cooking is heavenly! The meatballs and sausage were cooked right in the gravy and if Nana had a pork chop or slice of sirloin hanging around that was thrown in also.  You were also encouraged to "boon" a piece of Italian bread in that big pot too.  That's what we grew up doing, booning thick slices of fresh, crusty Italian bread in the gravy. We didn't snack on cookies or cakes, we got a bowl of gravy and bread or you had fruit.  Sadly, I know a lot of gals who can't make a pot of gravy and wouldn't consider trying with all the commercial brands on the market. I am guilty of grabbing a jar or two also, but always Classico Four Cheese; this is the closest to my grandmother's recipe as I can get.  Making a pot of gravy saves tons of money and guarantees an easy meal at your fingertips as it freezes  exceptionally well.

Hope you'll try making pasta gravy from scratch! Enoy the recipes, they are from the old country as my grandmother would say:-)

Calabrese Italian Gravy

2 -28 cans crushed tomatoes

2-28 cans tomato puree

2.5 cans of water--use the 28oz size cans for this

2-8oz can tomato paste

6 cloves garlic, chopped rough

2lbs sweet or hot sausage, cut each link into 3 pieces

1 cup red wine, cabernet or merlot

1/4 cup olive oil

4 cups parm/romano cheese grated or more if you like it cheesey

S&P to taste

2 teaspoon crushed red pepper flakes

1 tablespoon oregano

1 tablespoon basil

4 basil leaves

1/4 cup garlic powder

2 tablespoons sugar

*You can adjust spices to how you like it adding more or less. Also, for a thicker gravy add more tomato paste, for thinner use more water.  All what you like!

Preparation:

In a large stockpot heat the pan on med heat. When the pan is hot add the olive oil and the garlic and sausage quickly. *Hot pan, cold oil, foods won't stick!  Turn the temp down a bit and brown the sausage and garlic then add the wine. Don't let the garlic burn. Let simmer for 5 minutes and add the tomatoes , water and paste. Stir to combine good and add all the rest except add your cheese last. Turn the temp to med/low about 4-5 on electric and cover partially and let simmer. Now you will add the meatballs...

Meatballs:

2 lbs ground chuck/hamburger

2 lbs of ground pork or pork/veal mix

1 cup Italian flavored bread crumbs

1/4 cup dried onion flakes

2 eggs

1.5 cups milk

S&P to taste

1.5 cups Parmesan cheese

1/8 cup garlic powder

1 TBSP basil

1 TBSP oregano

1 TBSP parsley

Mix this all together. Form into balls the size you would like and drop in the pan. If your pan isn't large enough to hold all the balls you can bake some in a 350 oven for 20 minutes and add to the gravy later.   Simmer all this for about 6 hours stirring every 20-30 minutes or so. Adjust seasonings and cheese as the gravy cooks. Serve over pasta, make pizza, grinders or boon that bread in a nice bowl of gravy!!!

*After the gravy has cooled you can freeze in ziploc bags or whatever you like to store in. This is a great way to get a few meals ahead and have light cooking duty some eves.  Or, if you get called to make a meal for someone who is sick, or needs help, you can say yes with a smile and no stress:-)

 Let me know if you have any questions, be glad

 to answer them.

Do You Set The Table?

In the 1950's most homemakers set the table properly for each and every meal. A set of every day dishes was used for the weekly meals, while the special china was reserved for Sundays and celebrations.  Even the most modest of homes had a set of china.

The collection of china was a must for the new wife and homemaker. Sadly, the tradition of china has fallen by the wayside! Yet, the hunt for vintage china and day dishes seems to be on the rise. The popularity of the 1950's and 1960's day dishes are quite sought after.

The 1950's homemaker of Donna Reed's time took great pride and accomplishment in setting a lovely table, not only for holidays and celebrations, but for every day. And often, the evening  meal was served in the dining room, while breakfast and lunch were dined on in more of a nook or smaller table, not so fancy.

Keeping ones dishes and glassware sparkling was indeed a priority. I remember my Nana washing all her serving pieces in piping hot water. No dishwasher back then. 

I fondly remember a dining set like the one in red, but my Nana had one in black. By the time I came along it was relegated to the basement, where the summer kitchen was. Did you know these are being manufactured again? Yes, if your in love with all things vintage you can indeed purchase one for your retro kitchen!

This table setting is a bit more my taste. I love the old book pages used as place mats. I think I may have found a way to laminate them, so as to not throw them away. The use of the old blue canning jar adds a vintage chic flair don't you think?  Love the cocktail cups by each plate. I wonder if fruit cocktail would be served, or perhaps a scoop of sherbet.

I don't save my blue willow china for holidays and celebrations. I will often set our table with it to change things up. For some reason everyone seems to sit up a bit straighter and be a bit more careful with manners when the blue willow makes an appearance.

My thoughts have turned to all things Spring, like daffodils and hot cross buns. Easter is upon us and I love planning a menu for this special dinner. The blue willow is set amid sprays of flowers in season. Little chicks and bunnies made of plaster adorn the table as a whimsical decoration.

At Easter I do wish the wearing of hats were back in fashion. Nothing too fancy, but a little adornment to complement a special outfit would be nice. In the 1950's a woman wouldn't leave the home without her hat and gloves. Now they shop in polar fleece pants with Tweety on them! Disgraceful in my opinion. Taking a bit more pride in one's appearance does seem to be a vintage idea.

Ladies, may I suggest if you have strayed from setting the table, that you give it a good effort to set a pretty table a few times during the next week. No paper plates or plastic silver! Buy or sew a few cloth napkins and use those instead of paper. Your family will be raising eyebrows and questions if their not used to this! 

But I guarantee your meal may not seem so rushed. Perhaps family members may linger a little longer together, chat a bit more, share hearts and laughs. Do try it and see.