Isisthor's SPACE

How to Make REAL Soap

posted by Annie B. Bond May 30, 2008 2:00 pm

filed under: Ask Annie, Hands & Feet, how to make soap, soap, soap kills germs

How to Make REAL Soap | Healthy and Green Living

Care2  has Her blog with lots of eco-friendly information.

Basic Directions for Making Soap:

INGREDIENTS
16 ounces cold water
6 ounces lye
16 ounces olive oil
8 ounces coconut oil
17½ ounces shortening

1. Put on protective glasses and gloves, and mix the water and lye in a large glass, stainless steel, or hard plastic container that holds up to 32 ounces. Once the lye and water are combined, the water gets very hot—more than 200 F.

2. Heat the oils and shortening over low heat in an enamel or stainless steel cooking pot (not aluminum) that will hold up to 1 ½ gallons. Heat the oil to 95 to 105F (this will take about 35 minutes).

3. Constantly check the temperatures of the lye and water mixture and the oil mixture. They should reach 95 to 105F at the same time. If necessary, cool the lye or oil by placing the container in a pan of cold water.

4. Add the lye to the oil, stirring constantly.

5. Once the soap starts to “trace” (dragging a spoon through it produces an indentation that remains for seconds)—anywhere from 10 minutes to 1 hour—add plant materials and/or essential oils.

6. Pour the soap into molds (I use rectangular Tupperware containers that are about 4 inches deep), place the tops on, and cover with blankets for 24 hours. Once the soap has hardened, it will pop out of the molds. Air-dry the soap on baking racks for 3 to 4 weeks.

Makes about 24 bars.

Note: Sometimes a white powder forms on the soap while it is drying. You can scrape this off. If the soap doesn’t harden, reheat the mixture to 140F, then stir while it cools. It should harden. Some soap batches don’t seem to saponify properly. For this problem let the soap dry for four weeks, then mold the mixture into soap balls. Wear gloves while molding the soap.

I've discovered some of these on my own.

give them a try.

Wacky Beauty Tips That Work - Page1 -  MSN Lifestyle - Relationships

Daily Dish

Grilled Steak With Texas Mop Sauce

With the Fourth of July only days away, there's a good chance you already have outdoor barbecue plans. And whether you're hosting a cookout or just attending one, this recipe from The South Beach Diet Taste of Summer Cookbook is sure to please any crowd of Independence Day revelers!

Grilled Steak With Texas Mop Sauce (Phase 1)

Serves 4

Description
Coffee might be a surprising barbecue ingredient, but in Texas it often shows up in "mop sauce," which is used to baste, or mop, meat while it's cooking, resulting in a moist and tender dish. The name probably comes from the fact that pit masters in the South actually use cotton mops to baste large quantities of slow-cooking meat. You can rub the steak with a spice mixture of your choice before cooking.

Prep time: 10 minutes
Start to finish: 15 minutes

Ingredients
1/2 cup no-salt-added tomato sauce
1/4 cup strongly brewed decaffeinated coffee
2 tablespoons Worcestershire sauce
1 tablespoon sugar-free pancake syrup
1 (1 1/2 pounds) sirloin steak, about 1 1/2 inches thick
1 teaspoon freshly ground black pepper

Instructions In a small saucepan, combine tomato sauce, coffee, Worcestershire sauce, and syrup. Bring to a simmer and remove from the heat. Transfer 2/3 cup of the sauce to a small bowl and reserve for dipping.

Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Rub steak on both sides with pepper. Grill steak, basting frequently with remaining 1/3 cup mop sauce, 5 to 7 minutes per side for medium-rare. Allow steak to rest for 5 to 10 minutes.

Cut steak into thin slices, divide evenly among 4 plates, and serve with reserved mop sauce for dipping.

This recipe was reprinted with permission from The South Beach Diet Taste of Summer Cookbook. Order your copy today!

Nutritional Information:
299 calories
14 g total fat (5 g sat)
5 g carbohydrate
37 g protein
0 g fiber
180 mg sodium

Grilled Steak With Texas Mop Sauce

Grilled Eggplant Teriyaki for a Meatless Fourth of July

posted by Annie B. Bond Jun 30, 2008 1:00 pm

filed under: Food & Recipes, Entrees, eggplant teriyaki

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Adapted from Vegetarian Celebrations, by Nava Atlas (www.vegkitchen.com).

Fire up the grills and declare your independence from meat!

Vegetarians and those trying to eat less meat need no longer feel left out when America celebrates its birthday with the outdoor barbecue feasts that have become the hallmark of this holiday. Create your own fireworks by grilling vegetables; they take on an entirely new taste taste on the grill.

The delicious Teriyaki Marinade is the key to the success of this dish:

INGREDIENTS
2 medium-large eggplants, about 2 to 2 1/2 pounds total
Teriyaki Marinade, as needed (see below)
2 scallions, green parts only, thinly sliced
1/2 red bell pepper, finely diced
1 tablespoon sesame seeds

Teriyaki Marinade
1/3 cup soy sauce or tamari
1/4 cup sake or white wine
2 tablespoons canola oil
2 teaspoons dark sesame oil
3 tablespoons light brown sugar
2 tablespoons rice vinegar or white wine vinegar
1 to 2 cloves crushed or minced garlic
1 teaspoon freshly grated ginger

Combine all ingredients in a small container. Let stand until the sugar is dissolved.

DIRECTIONS
Slice the eggplants 1/2 inch thick and peel. Salt thenm and let stand in a colander for 30 minutes, then rinse well.

Prepare the grill. Brush the egpplant slices generously on both sides with Teriyaki Marinade. Grill on each side until nicely browned and tender (5 to 10 minutes on each side, depending on the coals.) Remove and let cool slightly on a cutting surface. Cut into strips and place in a serving container. Stir in the scallions. Add enough additional Teriyaki Sauce to moisten and flavor the eggplant to taste. Sprinkle the top with the red pepper dice and sesame seeds.

Grilled Eggplant Teriyaki for a Meatless Fourth of July | Healthy and Green Living

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