insect repellent

10 drops grapefruit essential oil
10 drops patchouli essential oil
6 drops clove essential oil
6 drops lavender essential oil
4 oz (1/2 c) carrier oil such as sunflower

Put all ingredients into a container and shake gently. A spray bottle might work.

organic pesticide

8-10 red chillies, finely sliced
1 tablespoon of soap flakes [or grated soap]
1 litre of boiled water
1 spray bottle

  1. Chop the chillies finely then combine all ingredients into a jug , cover and set aside for 24hours.
  2. Strain and pour into a labelled spray bottle
  3. Start spraying!

This pesticide can be used on all plants but remember to wash any veggies, fruit or herbs before eating them.

herbes de provence

2 tbsp (25 mL) dried thyme
2 tbsp dried savoury
2 tbsp dried marjoram
2 tbsp dried rosemary
1 tbsp dried, crushed lavender
1 tbsp fennel seeds
1 tbsp coriander seeds
2 bay leaves, broken into pieces

Combine all herbs. Crush the dried herbs a little for a finer texture.

herbes de provence (Martha Stewart)

3 tbsp dried thyme
3 tbsp dried savoury
1 tbsp dried oregano
1 tbsp dried rosemary
2 tsp dried marjoram
1 tbsp dried lavender flowers

Combine and store in an airtight container at room temperature.

almond drink

4 c almonds (peeled & untoasted)
1 tbsp rose water OR orange water
5 1/2 c water
2/3 c sugar

Blend almonds, water and sugar in blender until smooth. Put in closed jug in fridge for 3 days. Strain through cheesecloth or fine strainer. Be certain to extract all the liquid. Add rose or orange water. Mix. Serve very cold & shake well before serving.

creme fraiche, 3 variations

1/4 c sour cream
2 c whipping cream

Combine sour cream and whipping cream in a bowl. Let sit unrefrigerated in a warm place for 24 hours. Stir occasionally. Cream will thicken. Refrigerate once the mixture is thick. Will keep for two weeks refrigerated.

1 c whipping cream
1 tbsp buttermilk

Combine cream and buttermilk in a bowl. Let stand overnight in a very warm place. Next day, stir and chill.spun lace caramel for a pie

1 c sour cream
1 c whipping cream

With mixer on low gradually add whipping cream to sour cream, beating only until smooth. Pour into a wide mouth jar with tight fitting lid. Cover and let stand at room temperature until very thick, 8-12 hours. Stir lightly with fork, then cover and refrigerate at least 24 hours before using.