Materials Needed:
5″ x 5″ cotton muslin or cheesecloth squares (2)
Thread
Dried Lavender
Directions:
■Sew large “tea bags” out of the muslin or cheesecloth squares, leaving an opening at the top to fill with lavender. Sew the top shut. No need to sew fancy, just place the squares together and sew a single seam along the top about 1/4″ from the edge.
■Roughly squeeze the bags before tossing in the dryer with wet laundry. When laundry is done the scent is light, not overwhelming at all. Especially nice to use on loads of bedding (sweet, fragrant dreams).
■Bags are reusable! When the lavender is no longer doing its job, take a seam ripper and open about 2″ on one end, empty the bag, refill and sew shut. For one last kick at the can, crush the used lavender and toss it around your carpet. Let sit for about an hour then vacuum.
Tip:
Make more than one dryer bag so that the same bag isn’t in one load after another, alternate them so each bag has a chance to cool down before being used again.
Also good with Fresh Rosemary
Thursday, March 4, 2010
Rosemaling Baby Steps
I love to paint and used to decorate everything.
I found one of my favorite techniques as a free lesson located HERE
Rosemaling or Swedish Folk Art in an easy first lesson.
I found one of my favorite techniques as a free lesson located HERE
Rosemaling or Swedish Folk Art in an easy first lesson.
Wednesday, March 3, 2010
Butter Beer Recipe
Christmas past and present Sixteenth-century sausages and powdered goose. Well, what else did you expect?
Buzz up!
Digg it
Heston Blumenthal The Observer, Sunday 14 December 2008 Article history Butter beer
This is a curious oddity from history that conjures up images of buxom wenches with steaming tankards of beer for thirsty travellers. When we first tried to recreate it, we didn't have much success, but eventually we found a great old recipe and adapted it to make it our own delicious version.
SERVES 6-10
2 cans Old Speckled Hen ale
¾ tsp ground ginger
½ tsp ground cloves
¾ tsp ground nutmeg
120g caster sugar
5 egg yolks
20g unsalted butter
Pour the ale into a saucepan and stir in the ground ginger, cloves and nutmeg. Gently heat this mixture until it is warm (to approximately 52ºC if you have a thermometer).
In the meantime, using a hand-held blender, blitz the egg yolks and sugar in a bowl until light and creamy.
Once the spiced ale is warm, add the egg yolk and sugar mixture and return to the heat, stirring constantly, until the liquid starts to thicken slightly (no hotter than 78ºC). Be careful not to let the saucepan get too hot or the eggs will scramble. Maintain this temperature for 2 minutes.
After 2 minutes, remove the pan from the heat and whisk in the butter until it melts. Then froth the mixture with a small cappuccino whisk until it looks like frothy, milky tea. Pour into small glasses, mini tankards or espresso cups and serve immediately.
Not bad but I like Mead , Wassel and honey Beer
Buzz up!
Digg it
Heston Blumenthal The Observer, Sunday 14 December 2008 Article history Butter beer
This is a curious oddity from history that conjures up images of buxom wenches with steaming tankards of beer for thirsty travellers. When we first tried to recreate it, we didn't have much success, but eventually we found a great old recipe and adapted it to make it our own delicious version.
SERVES 6-10
2 cans Old Speckled Hen ale
¾ tsp ground ginger
½ tsp ground cloves
¾ tsp ground nutmeg
120g caster sugar
5 egg yolks
20g unsalted butter
Pour the ale into a saucepan and stir in the ground ginger, cloves and nutmeg. Gently heat this mixture until it is warm (to approximately 52ºC if you have a thermometer).
In the meantime, using a hand-held blender, blitz the egg yolks and sugar in a bowl until light and creamy.
Once the spiced ale is warm, add the egg yolk and sugar mixture and return to the heat, stirring constantly, until the liquid starts to thicken slightly (no hotter than 78ºC). Be careful not to let the saucepan get too hot or the eggs will scramble. Maintain this temperature for 2 minutes.
After 2 minutes, remove the pan from the heat and whisk in the butter until it melts. Then froth the mixture with a small cappuccino whisk until it looks like frothy, milky tea. Pour into small glasses, mini tankards or espresso cups and serve immediately.
Not bad but I like Mead , Wassel and honey Beer
Rusted Bells Recipe
Primitive Rust Bell recipe.
First, place your items to be rusted into a container that has a lid
Pour enough bleach into the container to cover the items you are rusting,
and then put the lid on.
Let it sit like this for about 24 hours.
Drain the bleach into the toilet , leaving the metal items still damp in the jar.
Next cover them with cider vinegar and add in a healthy dose of Koser salt.
Cover again, and let sit overnight.
Pour the used vinegar down the drain , leaving the damp bells /safety pins /whatever goodies have you in the jar.
Put the jar out in the sun to dry, uncovered, and the metal items in it will rust as they dry.
Good Luck !
First, place your items to be rusted into a container that has a lid
Pour enough bleach into the container to cover the items you are rusting,
and then put the lid on.
Let it sit like this for about 24 hours.
Drain the bleach into the toilet , leaving the metal items still damp in the jar.
Next cover them with cider vinegar and add in a healthy dose of Koser salt.
Cover again, and let sit overnight.
Pour the used vinegar down the drain , leaving the damp bells /safety pins /whatever goodies have you in the jar.
Put the jar out in the sun to dry, uncovered, and the metal items in it will rust as they dry.
Good Luck !
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