I’ve spent two hours tonight going through a big box that my parents and I filled with various pieces of my personal history. What a treasure trove. I remember some of it, but some of these envelopes I’ve never opened. It’s an amazing box full of report cards, school photos, any correspondence that my parents got from the schools … even weird stuff like year-recap score sheets from the bowling league I was in from age 7-18. Programs from the plays I was in. Certificates, greeting cards, class trip mementos. . . Read More!
A little craft project that works great, and saves a ton of money. 1 cup baking soda (ordinary, store-bought variety) 1/2 cup citric acid (powdered)* 1/2 cup Epsom salts (health and beauty section) 1/4 cup cornstarch ** 2 Tbsp oil (vegetable, olive, walnut, almond — whatever you want) 1/2 to 1 tsp essential or fragrance oil 10 drops food coloring witch hazel in a misting spray bottle * Citric acid can be found in some stores — if your local grocery has a pickling/canning section, you might find it as. . . Read More!
We’re back doing Atkins again (and doing very well, I might add) but the baking urge is heavy this time of year. So here’s some tasty low-carb coconut cheesecake, made in muffin tins for easy portion control! 16 oz. cream cheese (2 boxes) 1 tsp. vanilla extract 2 eggs ½ cup coconut milk ¾ cup unsweetened shredded coconut 12 packets Splenda ½ cup almond flour ¾ cup ground nuts (pecans & macadamias) 3 Tbsp. melted butter 3 packets Splenda Preheat oven to 350°F The shredded coconut I bought is really. . . Read More!