It's summertime and while the humidity in Texas means lotion is not a requirement especially this time of year, coconut oil can be a wonderful beauty tool. I've been using it as a hair conditioning mask and although you can use it right out of the jar, if you add a few (really only 2) ingredients and your mixer, you'll have a fabulous cream. A little goes a looooong way – I tested it out on G and we ended up using paper towels to wipe off excess oil so a little dab will do ya!
I didn't measure my ingredients (big surprise there) but if I had to guess I think I used 3/4 cup organic coconut oil, 1/8 teaspoon essential oil and 1/2 tablespoon of grape seed oil. I didn't want a strong smell so I just added a few drops. You can always make it stronger later.
Using your kitchen or handheld mixer beat together for 5 to 6 minutes. It'll turn a beautiful white creamy color. Now this is whipped oil so once it comes into contact with your skin it will turn into instant liquid so you won't need much.
Coconut oil is great as a makeup remover, face moisturizer, and good for burns but if using it for any of that I would leave out the essential oil for a fragrance free version that won't irritate delicate skin. And store in a cool area. Hope you enjoy!
I love old country charm – burlap coffee bags, vintage Pyrex bowls and of course I adore the old blue Ball mason jars. Ball has their limited edition 100th Anniversary blue jars out in stores and I couldn't help but grab a pack. And I LOVE them!!
Pinterest has so many canning and pickling recipes and I love the inspiration so I adapted a recipe I found for spicy pickled jicama and wow!!! The jicama was crunchy and tangy and disappeared fast. So for batch #2, I added fresh baby dill, a little bit of honey and tried out my new blue mason jars!
I'd like to say I can give you some accurate measurements but I've never been one to measure anything which makes giving recipes out difficult so here's the recipe (with approximate measurements). I also used Ball pickle crisp granules this batch…that I did measure! And I made 5 pints with this batch.
Spicy Pickled Jicama
- 3 large, firm jicama
- 4 cups white vinegar
- 2 cups apple cider vinegar
- 2 tablespoons of honey
- 1 tablespoon kosher salt
- Fresh baby dill
- Pickled garlic
- Fresh jalapeño
Cut the jicama into long sticks. Mine were about 3 – 4 inches long, and about 1/4 – 1/2 inch wide. Pack into jar and put in the fresh dill, garlic and jalapeños – I only used 1 jalapeño because a little goes a long way and I picked a hot jalapeño so flavor to your liking. I also added 1/8 teaspoon of the Ball pickle crisp granules to each pint.
Heat the vinegars, honey, and salt to a boil. Personal preference but I use raw local honey and Bragg's organic apple cider but any will work. Once mixture is boiling, remove from heat and ladle into jars. Top with lid and mine sealed within 2 minutes. If you're leaving these on the shelf for a while I suggest a hot water bath after you fill the jars but I know this will be gone asap so I just boiled the lids and rings prior to starting this project. Hope you enjoy!!!!
Hmmmm avocados…love these little fruits packed with so much nutritional goodness. Thank goodness G loves them as much as I do because we eat them. A lot. As in almost every day and I'm not kidding. It takes no time to whip up a batch of guacamole or slice some with a little Tony Chacheres and drizzled with a little Italian dressing but I was on the look out for some new recipes.
I happened to see this recipe on pickled avocados by La Fugi Mama and couldn't wait to try it out. Not only do they look and smell fabulous but she took out the guessing game by trying all the different brines for me. Love her!!!! The brine is cooling and I'll let them marinate for 24 hours but I can't wait to try these!
I'm thinking some garlic would taste amazing and maybe a pepper or two. I'm also thinking I'll divide them up in my little jars and share the avocado goodness with friends. Enjoy!
Makes 1 quart jar
3 medium avocados
1 cup white vinegar
1 cup water
1 tablespoon non-iodized sea salt, or kosher salt
1. Cut the avocados in half, and remove the pits, then carefully peel away the skin from the fruit. Cut the avocados into large chunks and gently pack them into a clean glass quart jar.
2. Combine the vinegar, water, and salt in a medium saucepan and bring to a boil.
3. Pour the brine over the avocados in the jar. Wipe any vinegar spills from the jar rim with a clean towel or paper towel and gently screw the lid onto the jar.
4. Let the jar sit until it has cooled down. Once the jar is fairly cool, it should be put into the refrigerator for at least 24 hours before eating to give the flavors time to meld. The avocados will keep, tightly sealed in the refrigerator, for up to 2 weeks.