Sunday, March 29, 2009
Friday, March 20, 2009
All Things Handcrafted!
My mother taught me to knit and sew when I was five years old. She was from England, and believed that every little girl should know how to knit, sew, embroider, and crochet. My sisters and I grew up with a love of these things.
Now the question is....to bead, or not to bead?
I love to create pillows, quilts, and handcrafted items from vintage lace, trim, and fabric remnants. These are pillows in the works!
Sunday, March 15, 2009
"Oh, the Soap!" Photo Gallery
A Photo Gallery of Beautiful, Creative Soaps!
(click caption for link)
Wednesday, March 11, 2009
Milk Bath & Bath Salts
I’ve been experimenting with fragrance combinations recently. I love rose, light citrus, and spicy scents, and wondered if a combination of all three would work. I combined Rose Absolute, Lime Essential Oil, and Allspice Fragrant Oil in a 3:2:1 ratio, and it was wonderful! I added this to milk bath and bath salts, and my bathroom smelled like a tropical resort!
I add my essential oils to dendritic salt first, as this helps prevent the oils from spoiling, and helps the fragrance last longer. I need to add a lot more fragrance to milk bath and bath salts than I do to a batch of soap…after all, the milk bath and bath salts will be diluted in a tub of water!
I wasn’t able to find dendritic salt locally, but I did find it and other great products, prices, and service at Arkieannie. Arkieannie has most of the basics I need to make bath and body products, including Kaolin and Bentonite clays. I purchase essential oils at New Directions Aromatics but of course there are many suppliers out there. Dendritic salt is about 5% of my recipe, and I add the oils and fragrances to this first.
Milk Bath:
2 cups non-fat dry milk; 1 cup cornstarch; 1/2 cup baking soda
Bath Salts:
2 cups Epsom salts; 1/2 cup sea salt; 3 TBL baking soda
I combine ingredients in a large stainless steel bowl, mixing well. (I do this in a clean, safe, designated area of my workshop, and I wear disposable vinyl gloves and a headcover). I measure and take out the amount I want to color and scent, and put this in one of those plastic self-locking containers with a lid. I add powdered, FDA-approved soap colorant, and shake until the color is evenly dispersed. I then add my scented dendritic salt, and shake well.
I package my Milk Bath and Bath Salts in the plastic candy “treat bags” I buy at my local craft store in the candy-making section. I label it according to FDA specifications, seal it using a sealer, and add raffia or ribbon. Ready as a gift or an item to sell!
You can see more at DesertSal.etsy.com
Sunday, March 8, 2009
Birthdays, Soapmaking, The Weather, New Mexico, and a Spice Cake Recipe
Well, today I spoke with a friend in Albuquerque. He told me that the winds there, which had reached 40-50 mph gusts over the past few days, were finally dying down. Temperatures where I am right now have been in the 30s for most of the past month, so I had no sympathy, since temperatures in Albuquerque have been in the 50s and 60s.
He has daily adventures of his own, and many of them remind me of "Confederacy of Dunces" (by John Kennedy Toole) meets "Ship of Fools" (by Katherine Anne Porter)...two of my favorite novels.
Last night I watched "Juno" for the first time...what an amazing film!! It was not at all what I expected in terms of story line. The photography, music, casting, and script were perfection. This movie is now on my all- time favorites list.
I started my adventures in soapmaking with melt and pour, as do many handcrafted soap makers. Desert colors have always been my inspiration, in painting, jewelry, pillow cover and quilt designs, and in the soap I make.
2 1/2 cups sifted flour
Preheat oven to 350 degrees. Sift dry ingredients together, put aside. Cream butter, add water and apple butter, mix until blended. Add dry ingredients 1/3 at a time, mixing well after each addition, about two minutes total. Add eggs, beat two more minutes. Add raisins and blend; fold in nuts. Bake in greased 13x9 inch pan, bake 45-50 minutes or until cake pulls away from sides of pan. Cool. Frost with cream cheese frosting: Whip one 8 ounce package of cream cheese until fluffy; add 1 tablespoon of sugar (or to taste) and 1/2 cup light cream; whip together until fluffy. You'll need to refrigerate the cake if you use the cream cheese frosting.