In the winter time when the temperature drops, the air inside the house gets dry and my hair begins to stand up on it’s own from the static electricity, my skin also gets dry. After trying lotions and potions, some expensive, some not, my mom gave me a salt and oil scrub as a gift one year. I was hooked. Yet a jar of sea salt scrub costs over $10 per jar and lasts a month or less. Being a homemade sort of girl, I wondered if I could make it at home and have it be just as wonderful. And I can.
Homemade Salt Scrub
1 wide mouth jar that you can reach your fingers into to scoop
sea salt, medium grind not fine
canola oil, jojoba oil or almond oil
My favorite scent combinations are:
Lemon and Lavender
Rosemary and Orange
Fir Needle and Lemon
Rosemary and Lavender
Pour sea salt into the jar until it is 1/2-inch from the top of the jar. Add the oil in batches until it has completely soaked in and then add 10 drops each of the scents of your preference. Cover with a secure lid. This will last as long as the oil does, so more perishable oils like almond oil will maybe last a month or two where as canola oil will last much longer. However, if you like using this scrub as much as I do, it won’t even last a month before you are making more.
With happy skin
The aroma of bread baking is just about as evocative as it gets of home, mom and comfort however, I would contend that the smell of toasting granola is just as tantalizing and poignant a sensory experience. When we are on the bay sailing in and among the other vessels of the fleet, I always know when another boat is baking granola. And I can always tell when another boat is burning a batch of granola. Of course the billow of dark smoke escaping the galley is one small hint, but it’s also the burnt sugar and toast smell that is the woeful giveaway. While a fairly easy task in a home kitchen, getting granola just right in the high heat of a wood stove is a bigger challenge (or so I’ve been told, ha!). Because in an oven cranked up to do the production of an entire day’s food it’s a matter of seconds from perfectly toasted to dang-that’s-too-dark!, I’ve taken to baking granola either at the end of the day or while we are at lobster bake. In both cases, the stove can be shut way down and the granola left unattended to toast slowly and evenly.
At home, however, the quick work of several batches of both Cinnamon Pecan Granola and Maine Blueberry, Cranberry Granola made me almost forget what trial and error has gone before me in summer’s past.
For a basic recipe that you can tweak, here’s a previous cook the book granola post. I’ll be making granola all winter long, so feel free to order a fix for yourself or as a gift. Annie’s Granola.
With a good smellin’ home