January 3, 2012
When I read somewhere online that I could make liquid handsoap out of bar soap, I knew that's what I would do with the old hardening remains of bars that I had been desperately trying to get the most out of instead of throwing them away. I didn't get immediately on the task, but this impowering knowledge gave me justification for retiring the sad little bars into a drawer and replacing them with fresh ones that are easier to get sudsy. The drawer pile built for some months before I decided it was time.
The process of making liquid hand soap is extremely easy and costs almost nothing. I used a recipe that called for a small amount of vegitable glycerine, which I already had on hand for making extracts and toothpaste. Using my patend-pending Wondershreder (antique cheese grater I inherited from my maternal Grandmother), I turned the hard little pieces of soap into "soap flakes", or in my case a blend of soap flakes and soap dust depending on which bar I was working on and how hard I pressed. Obviously, an old hard bar of soap is going to take more muscle to run across a grater, but it doesn't take much to make a batch of liquid soap:
- 1/2 cup grated soap
- 4 cups water
- 1 1/2 tsp vegetable glycerine
Put all the ingredients in a pot over medium-low heat and cook, stiring occationally with a whisk, until the soap flakes are disolved. Let cool overnight. The following day, I poured the goopy liquid into a food processor and blended until smooth before funneling it into a refillable bottle. Since I made enough to fill the bottle at least three times, I stored the remaining soap away and I still have a pile of leftover soap bars.
Different soaps will have different results with thickness. After it's cooled, you can add more water in the processing if necessary to get a thinner consistancy. You can also use an electric hand-mixer or blender instead of a food processor.
I've read recipes online that turn a whole new bar of soap into a gallon of liquid soap. Even with such a splurge, you would yield a savings of over 90% (a $4 bar of soap makes over $40 in liquid soap ). To make a quantity like this, use 1 bar of soap and 2 Tbsp glycerine for a gallon of water. I think in the future I'll try adding essential oils to give mine a fragance.
diy (2), frugal-living (2), homemade (2), homesteading (2), soap (1)
Degree (27), How To (2)
May 8, 2011
Rosemary is one of my favorite herbs to use in cooking, particularly in chicken, salmon, and potato dishes and in breads. Rosmarinus, "Dew of the sea", is not just delicious and wonderful smelling, but it also has many traditional, medicinal, and superstitious uses, as well as a mythological history connecting it to Aphrodite and the Virgin Mary. It's a natural food preservative and moth repellent and has been scientifically shown to protect the brain from free radicals, lowering risk of stroke and diseases such as Alzheimer's, as well as having anticarcinogenic effects*. In the same botanical family as mint and sage, this aromatic herb is a drought tolerant and somewhat hardy perennial that grows well in the Mediterranean-like climate where I live.
When the plant is not flowering, and the spiky leaves are younger and less tough or woody, I'll use them fresh from the plant: whole sprigs, finely chopping the needles, or crushing them with a mortar and pestle. I also like to have dried rosemary on hand for use all year around. To dry rosemary, you can tie the sprigs up with a string and hang somewhere that gets good airflow, though keep it dry and out of the sunlight. I often dry sprigs for use later by rolling them up in a paper towel and leaving on the back of my counter for several weeks. The paper towel protects them from collecting dust—which seems to happen in the air since rosemary has a little bit of a sticky sap coating. Folding it into a paper towel doesn't cause mold or prevent the drying of the herb in my climate.
After the rosemary becomes throughly dry, strip the needles from the woody stems and put them in sealed jar to retain pungency. If the herb is fully dried, the needles should easily break away from the sticks.
I keep a jar of these whole needles for cooking, but often I like to use rosemary powder for recipes such as soups and especially for adding to homemade salad dressing. Dried rosemary needles can be easily turned to a powdered herb using a coffee grinder. Clean the grinder first to remove all traces of coffee grounds and oils and then again after to remove the rosemary powder and resin. Grind for a couple minutes, until a fine powder.
Your kitchen will now smell amazing.
A small funnel is a great tool to have in the kitchen for bottling seasonings, whether you buy them in bulk or make them yourself!
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