DIY Natural Room Scents

Throw out all those canned room sprays and make your own natural and safe room scents using simmering waters infused with spices, herbs & fruit.

Fragrant items for naturally scenting your home:

Citrus - I've tried other fruits. Some of them smell good initially, but they don't hold up for more than one use. Citrus is sturdier, longer-lasting, and gives these scent recipes freshness. Lemons and oranges are particularly fragrant and have the best staying power in these scented waters.

Herbs - Any herb can be used for making a room scent, but the ones that are sturdier and on woody twigs hold up the best. My favorites for room scents are rosemary and thyme.

Pine or Cedar Twigs/Needles -- There may be other fragrant trees that will work, too; pine and cedar are the two I've tried for their appealing, fresh fragrance.

Extracts -- A touch of vanilla or almond extract improves most room fragrance mixtures. Mint extract has a nice fresh scent.

Spices - You can use ground or whole sweet spices. The whole spices look prettier, if your scented water will be in a location where it will be seen. I have found that cinnamon sticks and whole cloves have the most scent staying power. Cinnamon sticks can be rinsed off and reused several times.

Home made mosquito repellent

HOME MADE MOSQUITO REPELLENT (ALSO FOR ANTS & FLEAS)
(And free from chemicals that poison the body)

 

Ingredients:

1/2 litre of alcohol

100 gram of whole cloves

100 ml of baby oil or similar (almond, sesame, chamomile, lavender, fennel etc)

Preparation:

Leave cloves to marinate in alcohol four days
Stir every morning and evening
After 4 days add the oil
It's now ready to use.

How to use:

Gently rub a few drops into the skin of the arms and legs.
Observe the mosquitoes fleeing the room.
Repels fleas on pets too.

Homemade Italian Fries

 

An excellent recipe originating in Italy, these oven-baked fries are tossed in olive oil, grated cheese, and a medley of dried herbs. Sprinkle them with salt and pepper while they're still hot, and serve immediately.

You can purchase the book this recipe is from by clicking here:
http://amzn.to/OCf3xh

 

Ingredients:
6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
4 tablespoons (1/4 cup) extra-virgin olive oil
1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
2 cups freshly grated Romano cheese
1/4 cup parsley leaves, finely chopped
4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
Coarse salt and freshly ground black pepper

Directions:
1. Preheat the oven to 400 degrees.
2. Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
3. Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
4. Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

 

 

Fred Astaire and Eleanor Powell Dancing 1940

Do you remember the golden era of film, watching Fred Astaire dance, with the many partners he had? I used to love to watch those movies and wished I could dance like that. Well here is one video showing Fred Astaire with Eleonore Powell, dance to the tune of "Begin the Beguine", from the movie "Broadway Melody of 1940". There is a short introduction by Frank Sinatra as well. Enjoy the show! But give it a chance to load, it takes a few seconds.

Poem - Toes

This was originally published on a previous blog that is now going to close I'm afraid, so I'm moving most of the blogs here. I thought it was worth sharing again. ENJOY!     Toes I smile now when I think back, About some people I have met, There was a group of ladies once, That I never will forget. I met them on a morning walk, That went along the shore, I chose that route to see the waves, And watch the seagulls soar. The sky that day was very blue, White clouds just off the coast, As I recall, the sun was bright, The day was warm as toast. The ocean was all colors, A lovely sight to see, And tiny drops of ocean spray, Refreshed and welcomed me. I found, well-anchored in the sand, A bench made out of rocks, I sat there for a moment, Then removed my shoes and socks. In their new found freedom, My toes wiggled with delight, I giggled like a child at play, They raked the sand just right. I did not see approaching me, A lady twice my age, "Oh," she asked, "Does that feel good?" Upon my toes, she gazed. "You bet it does," I answered back, Admittedly, with glee, "Here, I will move over some, Why don't you join me." Smilingly, she then sat down, And proceeded to remove, Her white athletic socks, And her white athletic shoes. As her toes escaped their bounds, She smiled ear to ear. Then, from the corner of my eye, I saw someone else was near. A new voice said, "That looks like fun, Mind if I sit with you?" We shifted over on the bench "Oh, no," I said, "Please do." So the three of us just sat there, As we wiggled thirty toes, When one more lady came along, Forty toes did to-and-fros. "I just recently retired," The first lady said aloud, "I am a five-time grandma," The second bragged, quite proud. "I think I beat the both of you," The last member then exclaimed, "Today's my ninetieth birthday, Now, that's my claim to fame." Then all these older women, Behaved as kids once more. Toes freed of their enclosures, Let them dance around the shore. The first two got up from the bench, And turned, and bowed, and whirled, The third old lady joined in, And did a dainty twirl. As the three of them cavorted, Upon that sandy beach, I took my leave and stole away, I think I loved them, each. To see those older souls, Shed their troubles for awhile, Indeed, gave me a total lift, I could not hold back my smile. That was just a trifling incident, That happened years ago, Yet, now that scene returns to me, Whenever I feel low. The sight of those three women, Who shed their troubles with their shoes, Is a signal to go barefoot, When burdened down with blues. So free your toes from prison, Let them wiggle in the air, Giggle as you watch them, Let them dance away your care. Toes really are quite fanciful, They're only there for teasin', God gave us toes to make us laugh, No other rhyme nor reason.

Friendship's Road

I've a warm and friendly feeling As I think of you today, And I wish that we could visit, But you're many miles away. Separated by such distance, Yet your letters bring you near, Through the miles we share a friendship That's become to me most dear. Friends through correspondence only, And your face I need not see, For your soul shines through the pages Every time you write to me! Your special way of writing, Warming as the sunshine rays, Brings joy and inspiration, And brightens up my days. You've enriched my life, my dear friend, And I hope God wills we meet, Friendship's Road is so much nicer Traveling with one so sweet! Beverly J. Anderson

Shark Break

I got this from a friend by email and thought I'd share it with you all. You can click on the Shark or the Orca and see it follow your mouse, you can change the background by clicking on the little squares at the top. It's really neat :) Have fun with it. www.SharkBreak.com

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Brussels sprouts you'll actually eat

Description:
Another recipe from Ina Garten's The Barefoot Contessa Cookbook.

Ingredients:
A cup of brussels sprouts, washed with the ends chopped off
2 tsp. olive oil
kosher salt for seasoning


Directions:
Preheat oven to 400 degrees.
Spread the sprouts on an oiled pan and sprinkle with olive oil and salt.
Bake for about 12 minutes, turn, and bake for another 12-15.

The sprouts come out perfectly, with sweet, crinkled caramelized skins and tender, flavorful insides. They're on the firmer side, but plenty easy to eat.

Double Stuff Pumpkin Pie

Category:

Desserts

Ingredients:
* Crust:

1 cup Flour
1/4 Cup Brown Sugar
1/2 Cup Chopped Pecans
1/2 Cup Melted butter

* Filling:

4 oz cream cheese, softened
1 Tbsp. Half and Half
1 Tbsp. Sugar
1 1/2 cup Thawed cool whip
1 cup half and half
2 4-ounce packages of Instant Vanilla Pudding
1 16-ounce can Pumpkin
1 Tsp. cinnamon, ground
1/2 Tsp. Ginger, ground
1/4 Tsp. Cloves, ground

Directions:
* Crust:

Combine all ingredients and spread into a pie dish. Bake at 350 degrees for 20 minutes. Cool.

* Filling:

Add first 3 ingredients in a large bowl and stir with wire whisk until smooth. Gently Stir In cool whip and spread on top of crust. Pour rest of the half and half into bowl with vanilla pudding and beat with wire Whisk until well blended (1 or 2 minutes, Mixture will be thick). Stir pumpkin and spices into Pudding mixture and mix well. Spread this over cream cheese layer and refrigerate at least 3 hours.

* Garnish with whipped topping and nuts, if desired

Baked Rigatoni with Sausage and Mushrooms

Category:		Pasta
Servings:		25

Ingredients:
4 ounces dried porcini mushrooms
4 cups hot water
4 tablespoons olive oil
4 large onions, finely chopped
5 pounds hot Italian sausages, casings removed
4 pounds button mushrooms, sliced
4 teaspoons chopped fresh rosemary
2 cups dry white wine
4 bay leaves
2 14-ounce cans beef broth
4 cups half and half

4 pounds rigatoni
6 cups freshly grated Parmesan cheese

Additional grated Parmesan cheese
Fresh rosemary sprigs (for garnish)

Directions:
Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid.

Chop porcini.

Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 10 minutes.

Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.

Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes.

Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.

Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes.

Divide half and half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.)

Brush four 3-1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat.

Mix 3 cups cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Preheat oven to 375°F. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.

Tips for Québec strawberries - and all others too

Summer is almost upon us (though you'd never know it these days with the change of weather and temperature). So, it's strawberry season again, this blog will give you some tips on how to conserve them and some tips on how to serve them too. Yes I am from Quebec so I have to preach for my region :), Quebec's strawberries are the sweetest I've ever had, bar none, so indulge me and read on, the tips will apply to all strawberries, no matter where they are grown.

Did you know that strawberries are a member of the rose family and that they're the only small fruit covered with seeds? Containing more vitamin C than an orange, a cup of strawberries is a very healthy choice.

How to choose

• Choose bright red strawberries that are fragrant and firm. Strawberries don't continue to ripen once picked, so partially green strawberries will stay that way.
• The smaller the strawberry, the tastier it will be.
• If strawberries are available in a clear plastic container, shake it gently to see if they move around. If they remain stuck together, one or more berries at the bottom of the container is probably moldy. If a container is wet, that's a sign to avoid it.

How to store strawberries

• Strawberries should be eaten within three days of purchase.
• Store them in the refrigerator in a paper-towel-lined, airtight container, each layer separated by a sheet of paper towel. Make sure you remove any spoiled strawberries.
• Don't wash strawberries until you're ready to use them. Avoid soaking them for too long after hulling, or water will seep in making the strawberries soft and tasteless.
• For maximum flavour, place strawberries at room temperature an hour before serving.

Gourmet tips

• Strawberries with balsamic vinegar is a marriage made in heaven! Combine between 750 mL and 1 L (3 to 4 cups) of halved strawberries, 30 mL (2 tbsp.) of balsamic vinegar, and 60 mL (¼ cup) of sugar, and leave in a bowl to macerate at room temperature for 1 to 2 hours. Season with pepper and serve as is or spooned over vanilla ice cream. (Psst!... you can replace the balsamic vinegar with your favourite liqueur and reduce the sugar by half. A classic).
• You can also combine strawberries with prosciutto as a crostini garnish. Add a bit of shaved parmesan, fresh basil, a dash of balsamic vinegar, some pepper, and you have a lovely sweet and sour canapé.
• As for salads, strawberries and arugula make an excellent pair. Toss with some honey vinaigrette, add some crumbled feta, and season with pepper. Simply delicious!
• Hooray for salsa! Combine equal quantities of diced strawberries and avocados. Add your favourite classic guacamole garnishes: red onion, jalapeño pepper, chopped fresh coriander, with lime juice, salt and pepper. Olé! 
• To prepare a quick strawberry coulis, purée 750 mL (3 cups) of cut strawberries, 30 mL (2 tbsp.) of sugar, and 15 mL (1 tbsp.) of lemon juice in a blender. Pass through a sieve and use the coulis to decorate desserts or sundaes. Add sliced strawberries to the coulis for garnishing pancakes, waffles, ice cream, pudding, or shortcake.
• Serving summertime cocktails on the terrace? Drop a strawberry into a glass of sparkling wine for a festive touch.
• How about some strawberry lemonade for the small-fry? Mix together 1 L (4 cups) of cut strawberries and 125 mL (½ cup) of sugar with the juice of 8 lemons. Simmer for 3 minutes, filter using a cheesecloth-lined strainer, and keep only the syrup. Chill and then add 1 L (4 cups) of water and ice cubes. Cheers!

COLOURFUL, FLAVOURFUL PAPILLOTE

Once you taste this colourful, flavourful papillote, you won’t be able to resist! Place some strawberries in foil wrap. Add a bit of sweetness in the form of maple syrup, caramel, pieces of chocolate (dark, milk, or white), or Graham wafer crumbs. To season, add some cinnamon, pink pepper, citrus zest, or fresh herbs (tarragon, basil, or even mint). When assembled, cook on a heated barbecue grill for about 5 minutes. For the most decadent of desserts, top with a scoop of ice cream right before serving!

 

In their simplest form, slice some strawberries and add chopped fresh mint, orange juice and zest, and top with coarse sugar crystals.

No more waste!

Are your strawberries starting to look a bit peaked? Quick – pop them in a skillet or into the freezer!

• Whip together a homemade jam in just 15 minutes. Reduce the strawberries with 125 mL (½ cup) of sugar, or to taste, and the juice of ½ lemon. Stir for 15 minutes, set aside to cool and then refrigerate. It will keep for 1 to 2 weeks in the refrigerator.
• To freeze whole or sliced strawberries, spread them in one layer on a parchment-lined baking sheet, freeze, and then transfer into freezer bags. Now you can use them (preferably frozen) all year round in smoothies, cakes, muffins, fruit sauces, and so on.

The above information was extracted from a local grocers in Quebec, called IGA.

Homemade Weed Killer

This is a short post from me of a great recipe for a "green" weed killer. I had found this recipe a couple of years ago and then lost it, and just yesterday I went and bought a commercial weed killer, this really ticks me off, since I got the recipe today on Facebook, so here I am sharing it with you all. And I'll pin it so I don't lose it again :)

1 gallon of white vinegar,

1/2 cup salt,

Liquid dish soap

That's it, simple isn't it!

Share it, so you will have it for later!