Tuesday, May 8, 2018

New Soaps!

PURE HONEY. The name says it all. Clean and fresh with a bit of skin-loving goat milk. An incredible face bar before ending the day and going to sleep. I am very proud of this bar. No natural colors. We need more bees!  Do you agree?

SWEETGRASS. Green. Fresh. Clean. Herbal. Sunny. Delightful. Be happy!

LOVELY LAVENDER. Not at all medicinal. Clean and light. It may be too light for those who expect an overwhelming, cloying,  artificial scent. A blend of essential natural oils and fragrant oils.

MOON. If you enjoy the alluring scent of musk, you will appreciate this bar. Tempered with a soft,  powdery scent ... it is as mysterious as ... the moon. Why do we see only one side of the moon?

ORANGE/SANDALWOOD. Personally, I love anything sandalwood. Top notes of bold blood orange warmed with middle notes of sandalwood and a kiss of patchouli. Intriguing. Adult. Sophisticated.

COWBOY. Think leather. Think saddles and wool blankets. Hand-stitched boots. Sweat-stained Stetson hats. Horses. Sweet, cold water from canvas canteens! You provide the red bandana. Giddy-up! The cowboy in your life needs this soap! Lasso it while it lasts!

GINGER AND BERGAMOT. Very clean and fresh!

All soaps are handcrafted in small batches by me using plant-based oils. Great as shampoo or for shaving.

Saturday, May 5, 2018

Tuna and Egg Salad

When was the last time you changed how you made tuna salad?

I thought so!

This tuna mix is more for a salad than a sandwich. The bread just gets in the way. It would be delicious stuffed into a tomato. Or simply served atop a few large lettuce leaves surrounded by slices of tomatoes and avocados. Place a small mound on a salad dish surrounded by a sunburst of Ritz crackers. If one must insist on bread, I suggest an open-faced sandwich like that pictured above.

I have always used celery in my tuna mix, but it is not something I always have on hand. Instead, I substituted sliced water chestnuts which gave a bit of a crunch I enjoy. Mayonnaise with lemon is now readily available in most supermarkets.  Or just use regular mayo and a bit of fresh lemon juice. Always use Albacore tuna. Nothing compares.

  • 1, 10-ounce can Albacore tuna in water, well-drained and blotted with paper towels
  • 3 hard-boiled eggs
  • 3 green onions, white and green parts, minced or 1/4 cup sweet onion, grated (I prefer the green onions)
  • 1 small stalk celery, finely chopped or
  • 1/2 can water chestnuts, rinsed and drained, cut into quarters
  • 6 tablespoons mayonnaise with lemon, add more if needed or to your preference
  • 2 teaspoons dill pickle relish, not sweet relish
  • 1-2 teaspoons honey mustard
  • 1/2 teaspoon celery seed
  • 1/4 -1/2 teaspoon seasoned salt
  • 1/4 - 1/2 teaspoon pepper

Remove egg yolks and set aside. Chop egg whites. In a medium bowl, combine drained tuna, egg whites, celery or water chestnuts and onions.

In a small bowl, blend together remaining ingredients. Taste and re-season if necessary. Add to tuna mixture. Gently blend. Add more mayo if needed. Taste and re-season if necessary. Crumble in reserved egg yolks. Gently blend. Serve as desired. Even better the next day!