A New Heartsease...

Homemade "Mix and Use" Liquid Laundry Soap

 

The "flap" on how to make your own liquid laundry soap will save you money!

 

    Whether you're irritated or have resigned yourself to high prices at the supermarket, it's an issue that's not going to right itself anytime soon.

    We can blame inflation on the President - who is powerless to lower prices due to our capitalistic system,  or we can complain that Congress is too busy infighting (and won't act because the price-gouging companies/CEO's donate liberally to their re-election campaigns), or we can actually do something about it through self-empowerment.

    Here's the flap on how to save money by making your own "mix and use" liquid laundry soap!

   Recently, I've decided to revisit the days when I was a do-it-yourself kinda gal and made all my own body care and household products while living on my Utah homestead.

    Older, and now living in a condo in Idaho, I'm re-empowering myself - and saving money - by making my own laundry soap as well as other products most of us purchase at the market.

    In my homesteading days I made bath soap, and my grandmothers laundry soap which I grated, melted, added few more ingredients thereby creating my own laundry soap powder which worked well and everything subtly smelled of lavender because of the lavender essential oil I added to the mixture.

    These days most folk are just too busy to make soap from scratch, grate it and turn it into laundry powder, so I've engineered an easy-to-make laundry liquid that will get your clothes clean and save you lots of money!

    You'll need a few supplies, but the initial outlay is likely to be less than a large box or bottle of laundry detergent, and your supplies will make many gallons of laundry liquid! The list of needful items is as follows...

    Dr. Bonners lavender or peppermint liquid castile soap (in a pinch you can use any liquid soap you already have...dish soap, liquid handsoap, etc., and baking soda,washing soda, borax, essential oil/s of peppermint and/or lavender.

    Borax and washing soda are found in the laundry/household cleaning aisles of most supermarkets. I've also found them at hardware stores.

    Buy a large bag or box of baking soda (you'll be able to use this in other cleaning products I'll show you in future posts.

    Water is the remaining ingredient.

    There's no making or grating or melting of soap. We simplify the process by using liquid soap products.

    I try to match the essential oils I use to the scent of the liquid soap. If you use an unscented liquid soap you can use lemon, orange, or other essential oils you prefer...just use 50 drops instead of 40.

    You'll need a clean, empty one gallon jug, or two or three smaller jugs for storing your laundry soap.

 

Easy-to-make laundry soap.

 

Recipe: Liquid Laundry Soap (makes slightly less than one gallon)

1/2 cup Dr. Bonner's lavender, peppermint or plain liquid soap

1/4 cup baking soda

1/4 cup washing soda

1/4 cup Borax

40 to 50 drops of essential oil of choice (lavender or peppermint)

Scant 1 gallon of water

    Heat a quart of water in a microwaveable container to boiling, or boil the water in a pan on the stove.

    Add borax, washing soda, and baking soda and stir until dissolved. Allow to cool.

    Pour a quart of plain, cool water into your gallon container. Add the borax and soda mixture. 

    Add the liquid soap and essential oils. Stir or gently swirl the jug to mix the ingredients.

    Top off the jar with plain water - leaving about 8oz headroom. Leaving headroom allows you to shake the jug to remix the ingredients before each use.

    You'll use...

1/4 cup for small loads

1/3 cup for medium loads

1/2 cup for large loads

    If you have an HE (high efficiency) washer, use half the recommended amounts shown above.

    *A mess proof solution for avoiding a sticky measuring cup is to toss the laundry liquid and the measuring cup into the washer. I use and re-use the large plastic measuring cap of previously purchased laundry detergent for this. Of course, whatever measuring cap or cup you use must be plastic! Both laundry and cup come out of the wash clean!

    I use empty, clean one-gallon vinegar jugs for my homemade liquid laundry soap. You can use clean, well-rinsed bleach jugs, or you can simply use an empty laundry detergent jug. 

    Your laundry room will smell so good on wash day that you'll actually enjoy the task! However, the scent may dissipate in the heat of the dryer.

    You can toss a clean cotton cloth, scented with a few drops of essential oil, into the dryer at the end of the drying cycle. Then allow the clothes to tumble on the "no heat" cycle for a few minutes.

    By making your own liquid laundry soap you'll empower yourself and enrich your own pocketbook instead of companies that are overcharging for their products and getting even richer by doing so.

 

*Notes:

    If you have smelly gym or work clothes wash those with the peppermint soap/essential oil liquid mixture. Your clothes will not smell like peppermint, but subtly clean and fresh.

    For bed linens and bath towels, I use the lavender mixture, dry the linens, then add a lavender-scented cloth to the dryer and run it on the "no heat" cycle for about five minutes.

    In future posts, I'll share other products you can make that will get your home clean, save you money, and prevent exposure to harsh chemicals.

    The next post is my most recent forest walk and what I found there to gather and enjoy!

    

    

 

    

 

 

 

 

    

    

 

 

   

    

To Go A'Walkin' In the Woods - Walk #3: Summer's End

The forest trail at Summer's end is no longer lush and green.

 

    Hot weather has brought forest fires, smokey days, and air-quality alerts to avoid outdoor activity.

A day's rain temporarily cleared the air and I visited the trail. It's amazing what just a few hot days can wrought upon the natural abundance along the forest trail. Heat has brought Summer's bounty to a close. And, shorter days have brought a seasonal silence to the woods.

    Birdsong has quieted with the needs to nest, mate, and raise their young now met. Presently, it seems only occasional tweeting over territorial boundaries breaks the gathering quiet...oh, and that of the chittering squirrels as I walk under "their" trees. 

 

 

Speaking of squirrels and "their" trees, maple seeds are one of their favorite foods to "squirrel" away for winter.

 

        The winged seeds of wild maples are ripening and drying. Soon squirrels will be too busy gathering them to scold me! Instead they'll be racing around the forest collecting maple seeds and stockpiling them in knot holes, abandoned birds nests, and other nooks and crannies along with pine seeds.

    There are few nut-bearing trees, such as oaks, in our woods. I suppose that squirrels also make use of dried fruits and various other types of seeds to get them through the Winter.

    The disappearance of Summer's plenty is heralded by the drying and going-to-seed of the forest's bouquets of lovely flowers. However, with the coming of Autumn, Nature puts on a last "harvest" of elderberries, rose hips, and chanterelles.

 

 

Rose hips are beginning to turn from green toward red-orange and will soon be ready to gather.

 

    Rose hips are rich in Vitamin C and make wonderful tea and nutritious syrups for beverages, pancakes,waffles, biscuits, and cornbread.

 

 

A lovely, healthy cup of rose hip tea.

 

 

Berries of Mahonia, also known as Oregon grape.

 

    The Mahonia berries put on a poor showing this year. The tall variety didn't produce either flowers or fruit. The ground hugging type produced a few berries which I left for the forest critters.

    In abundant years, I gather the berries to make syrup and sauce. Wine,jams and jellies may also be made. As with elderberries, Mahonia needs the benefit of sweetening to make the berries bloom with flavor, otherwise their tartness makes them unpalatable.

 

 

    Already some of the deciduous under-story shrubs are starting to put on their Autumn colors.

 

 

Normally green and lush, mosses have grown pallid and dry.

 

    I'll miss the abundance along the forest trail, but I've learned that each Season has its function, its beauty, and that the forest reveals her secrets to those who strive to know her. For me the forest is not only a source of food and medicine, but one of wonder and revitalization.   

   There'll be another forest walk post in late September/early October where I'll share the last harvests before she puts on the dormancy and deeper silences of Winter.

    In the meantime, I'll share some of the ways I beat inflation through lifestyle changes and making many of my own household and body care products! 

    

    

    

 

 

To Go A'Walkin' In the Woods - Walk #2

 

A steep, narrow path branching off my main forest trail eventually leads to a road that leads to a lake.

 

    There's good reason to occasionally take this steep path...there are more black raspberries growing down there! It's also less trodden by other hikers and there are species of plants that don't grow along the main trail.

 

This young mullein hasn't completely sent up its tall, sturdy flowering stalk.

 

    Mullein grows on both trail and path, and I harvest its yellow blossoms to steep in olive oil. I only gather a few flowers from each plant.

    After six weeks, I strain off the oil to use as an earache remedy. I also make a tincture by steeping the leaves, roots, and stalk for six weeks in vodka. 

    The tincture may be taken by the dropper full for lung and respiratory issues and for strengthening the bladder, and as a wound healer. 

    I've recently learned that mullein's stalks and roots may be tinctured to alleviate backaches, as well. I've made a tincture just for this purpose and am interested to see if it works!

    Some herbs are "multi-talented", meaning they heal more than one health issue. Mullein seems to be one such herb.

    Another more "down to earth" use of mullein is as Nature's toilet paper. For this, the big soft, slightly hairy leaves are used. I've never used mullein for this purpose - and hope not to - as it seems disrespectful of the plant. However, in an emergency situation...

 

 

Oxeye daisies are related to our garden daisies! They grow all along the forest path, seeding in gardens, and popping up in road verges.

 

    I haven't gathered any of the daisies yet as they grow all season and into Autumn. They're usually steeped in olive oil and made into a salve to rub onto achy muscles and joints similarly to their other daisy family counterpart - arnica. 

    My store bought arnica salve is nearly gone and now that I've learned that Oxeye daisy works similarly, I'll save some money and make my own salve hence forth. To that end, I'll gather some and dry them for future use.

 

A welcome sight along the trail are the Oxeye daisies!

 

    The rose hips aren't ripe yet and neither are the huckleberries and elderberries. The black raspberries are done for the season, but coming along nicely are the Oregon grapes - also called, Mahonia. 

    Mahonia berries are now turning from green to dark purple and almost ready to harvest.

 

Preceded by fragrant, yellow flowers, these berries make delicious wine, jam and jelly, sauce, and syrup. Notice the holly-like leaves?

 

    Like elderberries, Mahonia aren't sweet or particularly tasty when eaten raw. Sweeten them, however, with sugar or honey and their "berry-licious" flavors become deliciously evident.

 

 

Last year I made a delicious sauce to adorn cream cheese schmeared Ritz crackers! A perfect "tasty bite" for guests.

 

    The yellow roots of Mahonia are a rich source of an antibiotic and antimicrobial substance called, berberine. As pharmaceutical antibiotics lose their efficacy against bacteria and microbes developing an immunity against them, berberine is being studied as an alternative.

    Here in Idaho two types of Mahonia grow. One is ground-hugging, and the other grows into tall shrubs. Both types grow useful berries and medicinal roots.

    I use elderflowers to make cordial, elderflower sugar, syrup, and mead. Elderflowers combined with in-bloom wild mint and yarrow - all dried - yield a healing soothing tea formula for colds, flu, and allergies.

    From the elderberries which ripen in a few weeks, I'll make wine and mead, a syrup, and dry some of the berries for winter use.

    I make my own Sambucus elixer to strengthen my immune system rather than buying the expensive health food store's version. Sambucus is simply the botanical name for elderberry.

    Here in Idaho, the elderberries appear blue, instead of almost black, due to a "bloom" similar to that which grows on grapes.

 

Elderberry trees can become quite tall.

 

    Earlier this season I gathered plantain...not the banana-like fruit of the tropics...but the low-growing herb that's common to wild places and sometimes lawns. It comes in a broad-leafed variety and a narrow-leafed form, called ribwort.

 

This is the broad-leafed variety. It's edible and medicinal.

 

This ribwort is in bloom!

 

    Both varieties are edible and medicinal. The broad-leaf variety is a more tender choice for a salad, but both work equally well as medicine for treating wounds and as a drawing salve.

    A few weeks ago I dried the plantain leaves I'd gathered. When they had dried I ground them finely and infused them in olive oil just to cover. I waited six weeks for them to steep.

    Then I measured out two tablespoons of the infused olive oil into a heatproof measuring cup, added 3/4's teaspoon of beeswax granules. I didn't strain out the herb but left it in the oil.

     I heated up this mixture until the beeswax melted and stirred the mixture thoroughly, then poured the liquid into a small, clean tin and allowed it to cool. 

    As the mixture cools it hardens into a salve that I'll use as a drawing salve when I get a splinter or to soothe insect bites and irritated skin. 

 

My herbal notebook of herbal medicines and the newly made and labeled plantain salve.

 

    The forest is a rich source for wild edibles and medicines all season long. My forest trail and adjoining path are not only a verdant feast for the senses, but pantry and medicine chest, too!

    In addition, studies have shown that spending time in nature reduces stress and strengthens the immune system simply by walking or sitting, camping, fishing, hiking, etc. 

    Stay tuned to this blog for our next forest walk to see what's going on as the Season matures toward Autumn!

 

 

    

   

    

 

    

 

 

 

 

 

 

 

 

 

 

   

    

 

 

 

 

 

To Go A' Walkin' In the Woods - Walk #1

 

The forest trail near my condo is a study in natural abundance!

 

    Along this trail I forage for medicinal herbs and edible wild plants. I walk the trail three out of four seasons. In winter the plants are dormant and so am I...sitting by the fireplace sipping hot tea or cocoa, knitting, reading, pondering. My three season strolls give way to more of a focus on yoga.

    I'll share some of the seasonal pleasures I encounter walking the forest trail.

 

Wild Idaho-native honeysuckle is a feast for the eyes.

 

    Honeysuckle is also a sweet mini-sip if I pull one of the tubular flowers, raise it to my lips like the wee trumpet it is, nip off the end, and suck a drop of sweet nectar. Of course, it's favored by the hummingbirds, so I only indulge in one blossom.

 

In the spring bunchberries bear a single, white four-petaled blossom.

 

    At this time of year bunchberry flowers have disappeared and the plants recede back into the general green of forest undergrowth.

 

In fall the bunchberry comes into predominance again with its crown of bright red berries.

 

    Bunchberries may be eaten raw or cooked. However, they aren't particularly tempting to humans because of their pulpy texture. The flavor isn't great either. Tiny in size, a lot of these berries would have to be gathered, so I leave them to the wildlife and simply admire them visually. I think of them as more of a survival food and a harbinger of autumn.

 

First small white flowers, then green, hairy fruits. With anticipation I await the ripening!

 

    All along the forest trail grow black raspberry brambles. When first I saw them years ago, I assumed they were a small blackberry. Not so!

    Black raspberries have always held a particular mystique for me because I'd heard of them but never chanced upon them in the wild, in a plant nursery, in mine or in anyone else's garden! Now, they're an abundant gift of nature that I particularly enjoy. 

    In June they begin to ripen and I begin to harvest! There are plenty for both the critters and for me. I freeze them for smoothies, eat them fresh out of hand, and always make a quart of black raspberry brandy to sip on snowy winter nights alone or with friends.

 

The black ones are ready to pick!

 

    I took the photo above only a couple of weeks ago. Within days the majority of the berries had ripened to a sooo deep a purple that they appear to be black. I harvested a bunch of them.

 

A jar filled with black raspberries and topped off with brandy rests for six weeks to allow berry-goodness to leach into the brandy. Some of the color has already been leached from the berries into the brandy.

 

    On August 19th the soaking will have finished and I'll strain off the berries, possibly using them to make a galette or pie. To the brandy I'll add honey or simple syrup to sweeten to taste and pour the deep garnet liqueur into a pretty decanter. It will be served in wee cordial glasses. 

 

White roses adorn a huge wild rose bush at one end of the trail.

 

    On another forest trail I sometimes frequent most of the wild roses range in color from light to dark pink. All are of the same variety and delight my eyes in early to mid-June.

    Now, in mid-July, the blossoms have fallen and in their place green "hips" are forming. In the late summer the hips begin to change color.

 

In autumn I'll gather the bright red hips.

 

    The  bright red to orange-red hips are a powerhouse of Vitamin C! I gather them to simmer them fresh in honey to make a delicious syrup to sweeten herbal tea or pour onto pancakes, crepes, or French toast. I can dry them to make rose hip tea, too. 

    To make rose hip syrup, rinse the hips of dust and set to drain on a clean towel. Place the hips in a saucepan and pour in just enough honey to cover them. Simmer gently until the the hips soften. Strain out the hips - don't press them you don't want the tiny interior hairs in your syrup. Store the rose hip syrup in a jar in a cupboard or pantry.

    The hips are full of tiny hairs attached to tiny seeds, so I dry the hips whole for tea. A refreshing soda may be made from rose hip syrup by adding a tablespoon or two to a glass, tossing in some ice cubes and pouring on sparkling water. 

    Today's walk has come to a close all too soon. In the next post we'll take another stroll and see what the Forest trail has to show us!

 

 

 

 

    

Foraging For Herbal Medicines: Elderflower, Yarrow, Oregano and Field Mint

White Yarrow is hung to dry between oregano.

 

    Each year towards the end of spring and beginning of summer, I forage along the forest trail near my home for a variety of edibles and medicinals.

   A couple of weeks ago I gathered elderflowers, yarrow, and oregano. These have since dried, but the wild mint wasn't in bloom yet, so I wasn't able to gather that until last week. It's now dry so I can now strip the leaves and blossoms from the stems for adding to the dried elderflower and yarrow.

 

The wild mint is now dried. I'll add the leaves and blossoms to the previously dried elderflower and yarrow in the canning jar. Once mixed together I'll add the completed Winter Cold Tea mixture to a larger jar and label it so it will be handy at the first signs of sneezes, sniffles or a scratchy throat.

 

   With the elderflowers, yarrow, and wild mint I make an herbal tea that will soothe winter colds and flu, and more.

    Elderflowers relax coughing and reduce congestion. As an infusion (a strong tea) it tones the mucus membranes making them less prone to infection and drying up excess mucus.

    Elderflower causes mild perspiration helping to reduce a fever. It also aids arthritis suffers by removing toxins through increased sweating and urination, and reducing inflammation. If taken as a tincture a few weeks ahead of hay fever season, it will lessen the severity of attacks. Elderflowers have a mild taste in a tea mixture.

    Yarrow is useful for healing wounds when used as a poultice or salve. When dried and powdered it may be applied to nicks, abrasions, and to shaving mishaps as a styptic (or alum) to stop bleeding. For colds and flu it aids in lowering fevers and drying up mucus. Yarrow has a slightly pungent taste and aroma.

    Wild mint and peppermint have similar properties so if you cannot find wild mint (also called "mountain" or "field" mint) you can use peppermint. It should be gathered when the tops begin flowering. Gather the upper five, or so inches - aerial parts - so you get leaves and blossoms. 

    Wild mint is antispasmodic to the digestive system. It soothes the lining of the stomach and colon calming the nauseous feeling that can arise from the post-nasal drip of colds. 

    Mint is cooling, antiseptic, and antibacterial due to the menthol component of its oils. It will soothe headaches associated with colds or flu. Mint also makes any medicinal tea blend taste better.

    

Returning home with fresh yarrow and oregano in one of my collecting bags.

 

    Oregano isn't a native plant here in Idaho, but along the trail where I walk it has escaped/naturalized - likely from a nearby garden. It lines both side of the trail and each year I gather some for culinary and medicinal purposes. 

    Oregano is a powerful antiseptic, antiviral, and antibiotic. It's used to treat respiratory conditions such as colds, flu, bronchitis and asthma. Infused in oil for six weeks, strained, then diluted one to one with plain olive oil, it may be rubbed onto painful joints caused by arthritis. Oregano oil may cause skin irritation hence having to dilute the infused oil with more oil. It is said that this diluted oil will also relieve toothache, although I haven't tried it for this.

    Taken as an infusion it reduces flatulence and stimulates the flow of bile.

    My Winter Cold Tea is made made from equal parts dried elderflower, yarrow, and wild mint. It doesn't generally include oregano. 

    Instead, I'll make a tincture using fresh oregano and brandy or vodka and let it soak (macerate) for six weeks. After straining off the spent herb, the infused liquor is bottled. I'll add a dropper full of oregano tincture to an infusion of my Winter Cold Tea if I feel I  need to add oregano's healing properties to the tea.

    To make a Winter Cold Tea infusion (strong tea) I'll add one heaping tablespoon of the tea mixture to an 8 oz canning jar and pour on 6 oz of boiling water. Top with a lid - I use a canning jar lid - or something flat to keep the steam in. Let it steep for 15 to 20 minutes. Wrap a towel around the jar to keep the heat in.

 

Cover the jar - I use a fitted canning lid - to keep in the steam. Next, I'll wrap a towel around the jar to keep the infusion hot until its 15- to 20-minute steeping time is over.

 

    Strain the infusion into a warmed cup or mug, add a teaspoon of raw, unfiltered honey to sweeten - for its throat-soothing and antiseptic qualities - and a squeeze of lemon juice for some Vit C and to reduce inflammation.

    Inhale the steam rising from the cup. It'll soothe your nasal passages. Sipping the tea will ease the symptoms of a cold or flu and settle the stomach while relieving that stuffy-head feeling. The tea tastes a little bitter, slightly astringent, and pleasantly herbaceous. It's a very comforting brew.

    You can also "toddy" the tea by adding a tablespoon or two of brandy.

 

A steaming cup of comfort!

 

* * * * *

Notes:

    Pregnant women should not use either yarrow or oregano. Mint is generally deemed safe to use, but it's always wise to check with one's physician.

    While I choose to self-treat with herbal remedies, this is a decision one should make for oneself, preferably in consultation with one's medical professional.

    Collect responsibly. Never take more than 10% from any given plant or more than 20% from a grouping of plants. 

    Collect with a grateful heart these gifts of Nature.

 

    

 

   

    

 

Foraging For Herbal Medicines - St. John's Wort Oil, Salve, and Tincture

St. John's wort tinctures, oil, and salve.

 

    The jar on the left is a tincture in "becoming" from St. John's wort gathered today. The jar in the center is the remaining tincture made three years ago. In the dropper bottle is tincture handy for immediate use. In the "Adams" jar on the right is a St. John's wort oil I made several years ago. And, in the small white jar is a salve, just made, from the St. John's oil.

 

The early morning sun at my back casts a long shadow on the forest trail near my condo where I gather an abundance of edibles and medicinals.

 

    Things are growing and blooming! And, it's the perfect time to admire flowers and forage for medicinal herbs that grow along the forest trail. Come with me and I'll show you what I've gathered on today's walk, and what I'm making!

    St. John's Wort!

    It's native to this part of Northern Idaho and is a great bee plant, too. St. John's is used internally in tincture form  to treat mild to moderate depression. Externally, as an oil or salve, apply it to wounds, itchy spots, rashes, external inflammation from scrapes, abrasions, and insect bites.

 

St. John's Wort grows right along the forest path. It's bright yellow flowers exude a red juice when crushed.

 

    I gather the "aerial" parts which are the top four to five inches of the plant - flowers, stems, and leaves. I use St. John's wort to make an infused oil, a salve, and an alcohol-based tincture. 

    When infused in olive oil, the rich, red oil - with a slightly chocolaty scent - may be applied directly to the skin and rubbed in. It may be heated and mixed with beeswax to create a salve.

    In ancient times St. John's wort was used to heal sword wounds. As an oil or salve I apply it to cuts and scrapes. The salve is used similarly and is a easier application than the oil when applying it to one's hinter parts to soothe the irritation of hemorrhoids or the sting caused by bladder infections and other irritations and chafing.

    I use St. John's to reduce the pain of backaches, sore muscles, and arthritic inflammation by applying it in combination with arnica salve or cream. Arnica quickly removes the pain, however, the effect is short-lived. St. John's works more slowly penetrating deeply to the cause of the discomfort. They seem to be synergistic when used together. It's as if the St. John's wort "carries" the arnica cream more deeply into the tissues.

    A great combination for treating my occasional back spasms is to rub the area with a combination of both arnica cream and St. John's salve or oil, and additionally take oral, under-the-tongue homeopathic arnica Montana or a homeopathic backache remedy such as, Hyland's Backache Relief. Relief from back pain is pronounced in 24 hours and usually completely gone in about four days as opposed to the excruciating two weeks  of recovery when using over-the-counter pharmaceuticals.

    While I do visit my doctor, dentist, and vision specialist for regular checkups, I also self medicate my non-serious bumps, bruises, and "owies" with my own homemade remedies. They're way less expensive, and easy and fun to make. They add to my efforts toward greater self-sufficiency, and get me outside and into Nature's abundance and bounty!

   

I will snip these aerial parts into one-inch pieces to make them easier to add to a jar and to provide more access points for the "menstrum: (usually alcohol, vinegar, or glycerin).

 

Recipe: St. John's wort Oil

Fresh or dried St. John's wort, cut into one-inch pieces, if fresh

Olive oil (avacado, almond, jojoba, etc.)

Mason jar

     If using fresh material, fill your jar to just below the shoulders, lightly packing it down. If using dried herb, fill it about half way, pressing it in. 

    Fill the jar with oil up to the shoulders. Use a knife to release any air bubbles caught in the material and oil. Screw on a lid and allow the material to infuse (macerate) for about six weeks. Shake it every so often and check to be sure fresh herb material is submerged in the oil.

    After six weeks strain off the red oil, pouring it into a clean, dry jar, and discard the herb. Store your oil in the fridge or a cool pantry or cupboard.

 

St. John's wort oil after infusing (macerating) for six weeks, then straining off the used herb. I'll use some of this oil made a few years ago to make a salve.

 

    The following recipe may be increased to make make several jars of salve.

 

Recipe: St. John's Wort Salve

1/2 cup St. John's wort oil

3 tsp grated or pelleted beeswax

4 to 5 oz jar

    Pour the oil into a small pan. Add the beeswax. Heat gently until the beeswax is completely melted. Stir occasionally to be sure oil and beeswax are well mixed.

 

Heat the oil and beeswax on medium-low until the beeswax is melted, stirring occasionally. 

 

 

Pour the mixture into a clean, dry jar. Four-ounce Mason jars work well, too. Add a label.

 

    Allow the salve to completely cool. As it cools it will begin to turn opaque and harden. Initially, it will look like it's not going to harden, but it will.

 

Solid and opaque, - shadowing and reflection makes it look loose but it isn't - your salve may be stored at room temperature, and is ready for use.

 

    I seldom suffer from depression, but I do make and keep some St. John's wort tincture on hand when my mood needs a lift. I used it  often during the Covid years.

    I take a dropper full - about .50 to .75 ml - three times a day in tea, water, juice, wine, or directly under my tongue holding it for a few seconds then swallowing. It may take up to a week to notice a lifting of mood. 

Recipe: St. John's Wort Tincture 

Pint or quart jar

Fresh or dried St. John's Wort

Vodka or brandy (vinegar or glycerin, if preferred)

    If using fresh herb, lightly pack it into the jar to just below the shoulder. If using dried herb, press it into the jar filling it halfway. Dried herb is twice as potent because all the water has been removed and it will soak up more of menstrum.

    Pour your menstrum of choice to completely fill the jar to the shoulders whether using fresh or dried herb. When using fresh herb be sure the menstrum covers the herb. Poke with a knife to release any bubbles or air pockets. Add more menstrum, if needed.

    Screw on a lid and place the jar in a dark spot - cupboard or pantry - for six weeks. You may need to add a bit more menstrum as the herb soaks it up. Shake the jar occasionally and check to make sure any fresh herb is covered so it doesn't mold.

 

    In upcoming posts I'll share how I make most of my own household cleaning, medicinal, and cosmetic products!

 

 

Realizing that half a pint jar wasn't going to make enough tincture to last until next spring, I went back out and gathered enough to fill the pint jar to the shoulders. This way I'll be sure to have enough to use and share, if needed.

 

* * * * *

 

Notes:

    St. John's wort is known in many areas as a noxious weed, sometimes called "Klamath weed". A weed is simply a plant whose efficacy and virtues remain unknown to us.

    I only gather as much as I think I'll need of any herb or edible. Dried herbs retain potency for only about a year - unless infused in oil or tinctured then they'll last for years. I simply plan to gather new material each season.

    I always leave some flowers, seeds, roots, leaves to allow the plant to propagate itself and to photosynthesize sunlight.

    I never gather all the plant, but only about 10- to 20% that's present in any patch.

   When using fresh herb, you'll need twice as much as if you're using dried. If you dry the herb it will shrink by about half as the water evaporates away.

    When making an infused oil, I generally use dried herb as the water content of a fresh herb may cause the oil to mold. There is a process by which to extract the water but it's simpler and more natural to simply dry the herb first. Molding isn't a factor when using alcohol as the menstrum.

    I prefer to use olive oil to make my herb-infused oils because I "feel" and "sense" that it penetrates into the skin layers more deeply. Also, olive oil doesn't go rancid as quickly as other nut, flower, or seed oils. I do use almond oil, or in combination with olive oil, for making cosmetic products.

    As the prices increase due to inflation it becomes a real money saver to make as much of your own medicines, body care items, and cleaning products as you can.

 

Making a salve is so simple. All that's needed is infused St. John's wort oil (made with dried herb and olive oil), some beeswax, and a jar!

 

 

 

     

Homemade Horsetail-Rosemary Shampoo and Two Hair Rinses!

 

Horsetail & Rosemary shampoo and Nettle Hair Rinse are natural products you can make yourself. Rosemary herb flanked by basil both of which aid hair growth.

 

    It's springtime! Time to gather and forage for ingredients to make hair- and scalp-healthy shampoo and rinses!

    Commercial shampoos contain chemicals that aren't friendly to your scalp or gentle on your hair. Yes, they get your hair clean, but they also dry your hair and scalp, stripping away natural oils that give shine, body and bounce to healthy hair. We want our hair healthy and clean of dirt, styling products, and excess natural oils, but not stripped and desiccated! 

    If you follow the instructions on some shampoo bottles they'll tell  you to wet your hair, apply shampoo and massage it in, rinse, re-apply shampoo, lather, and rinse again.

    This "twice shampoo' strategy insures that your hair will be dry, brittle, tangled, and lifeless.  It also means that you'll need additional products to moisturize and add body, to de-tangle and meld - temporarily - split ends. Furthermore, commercial shampoos destroy the natural ph balance of hair resulting in a dry, itchy scalp and exacerbating dandruff.

    Chemicals and the intense heat of dryers and hot rollers aren't good for the scalp or the hair. They burn and dry the cuticles at the center of the hair shaft causing your hair to become brittle, the ends to split, and encouraging frizziness. There's some evidence that chemicals and excessive heat may cause hair loss due to weakening of hair follicles under constant assault. Daily use of hairdryers and curling irons was particularly implicated.

    There was a time when I would dilute commercial shampoos by mixing them with an equal amount of water in order to reduce their harsher effects. Some manufacturers caught onto the Internet advice to dilute shampoo to save money and to create a gentler product...and the effect of this was...

...to create a bottle top that couldn't be removed to prevent customers from diluting the product! Not all manufacturers have done this, but the manufacturers of the two brands I used once-upon-a-time have done so.

    I found a way around this bit of chicanery by simply making my own homemade shampoo. As a result my hair and scalp are happier and so is my wallet.

    I've been making my own housecleaning  products for decades, so it seemed reasonable to consider making at least some of my body care products, as well.

    There are several herbs that are good for your hair and smell nice, too. Peppermint, spearmint, lavender, and rosemary add a lovely scent to shampoo. Rosemary and basil have the added advantages of stimulating hair growth by nourishing the follicles.

    Nettle and horsetail strengthen hair as both are rich in hair-, nail-, and tooth-strengthening silica. Chamomile is gentle and soothing for those with damaged hair. 

   While it's satisfying to gather your own herbs to make shampoo and hair rinse, it isn't always possible. I can gather horsetail, but I need to purchase dried rosemary and nettle.

    Living in a condo, I'm subject to gardening restrictions. So, I end up purchasing some of the herbs I use and foraging for others.

    The local health food store sells bulk herbs and I also order from Mountain Rose Herb Co. (see the link below) in addition to foraging.

 

Horsetail grows wild along one of the forest trails near my condo.

 

 

 I'm snipping the freshly gathered horsetail into more manageable lengths for making shampoo and for drying some for winter use.

 

Recipe: Horsetail & Rosemary Shampoo (recipe may be increased)

2 TBS each of dried horsetail and rosemary/basil (or 4 TBS each for  fresh herbs)

1/3 cup of Dr. Bronner's liquid soap

1-cup distilled water

1/4 tsp oil (jojoba, almond, olive, grape seed)

20 drops of essential oil of lavender, chamomile, peppermint or rosemary, or a combination you like (rosemary & peppermint is my favorite combo)

    Heat the water in a small saucepan. Add the herbs and bring to a boil, then lower heat, cover and simmer for 20 minutes. 

   

Horsetail and rosemary simmered and ready to drain.

 

    Strain off the herbs reserving the water in a bowl. The used herbs may be added to a compost pile or dug into the garden. Add a bit more distilled water, if needed, to equal one cup of herb liquid and gently stir in the liquid soap. Add the essential oils and the 1/4 tsp of oil (jojoba, etc).

    Mix and pour into a plastic squeeze bottle. 

    To use, gently rock the bottle to remix the ingredients. Wet hair thoroughly, then squeeze a small amount on top, sides, and back of head. Work into the roots and pull it down the length of your hair several times. Rinse out thoroughly.

    Homemade shampoo won't be as pretty or come in lovely colors (chemical dyes) as commercial varieties - and it won't suds up as much either - but it will get your hair just as clean without stripping hair of shine, body, or the natural oils that keep hair healthy and resilient. 

    It's not the volume of suds that get your hair clean! It's the  surfactants in soap - plant oils or animal fats - that are "saponified" in the process of making soap. Or, in the case of commercial detergent shampoos, it's the petroleum-based surfactants. Real soap doesn't create as much lather as detergent-based shampoos and is much easier to rinse out of your hair. 

    When using your own homemade, soap-based shampoo you'll want to follow with a rinse of an herb-infused, undiluted apple cider vinegar, or diluted - one-to-one with water - freshly squeezed lemon juice with a few drops of essential oil

    Soap-based shampoo cleans the scalp and hair and is somewhat alkaline. Following with an acidic rinse conditions hair making it less likely to tangle and nourishes the scalp, as well. This "one-two" shampoo/rinse regimen maintains the proper ph balance of the scalp reducing itchiness and dandruff.

    For the vinegar hair rinse you may substitute other herbs such as rosemary, lavender, chamomile, or mint and add your choice of essential oils. Don't use eucalyptus essential oil ! It is too strong even in tiny amounts!

 

Recipe: Nettle Hair Rinse

1 quart apple cider vinegar

Approximately 4 cups Fresh herbs, or 2 cups dried herbs

10 drops each rosemary and peppermint essential oil 

    Fill a quart Mason Jar completely with fresh herb material...or fill it halfway with dried material.

    Pour cider vinegar into the jar over the herbs until the jar is full. Stir with a chop stick or skewer to remove air bubbles. Add a bit more vinegar, if needed to fill the jar up to the neck. Don't add the essential oils yet.

     Screw on a lid and allow the mixture to soak/macerate for about six weeks. Then, strain off the herbs and add the essential oil to the jar and stir in.

    Pour some of your herb mixture into a plastic squeeze bottle or a spray bottle. Store the rest in its jar in a dark cupboard or pantry until needed to refill your "use" bottle.

   After shampooing and rinsing your hair, pour a palm's worth of herbal rinse into your cupped palm - or spritz it directly onto your hair all over - and massage it in pulling it down the strands of hair. Leave it on your hair and towel dry. The vinegary scent will fade as your hair dries. Your hair will be shiny and nourished and your scalp invigorated!

Recipe: Lemon-Chamomile Rinse

Half of a lemon squeezed and strained

1/3-cup distilled water

5 drops chamomile essential oil

    Squeeze the juice of half a lemon and strain it through a fine-meshed strainer or several layers of muslin or cheese cloth.

    Add the water and essential oil of chamomile. Pour into a plastic cup and massage into hair after shampooing. Don't rinse it out. Towel dry as usual.

 

    With continued use of your natural shampoo and herbal rinse regimen, your hair will recover it's body, bounce, and shine. You'll find that you don't need conditioners, thickeners, repairers.

    If you can avoid hairdryers and hot rollers, do so. Seek a style that doesn't require heat and chemicals to attain. Love the hair Nature gave you. It's part of your unique, personal style.

    Your hair and scalp will thank you!

 

Mountain Rose Herbs

https://mountainroseherbs.com/

 

* * * * *  

  I gather and dry extra horsetail for winter use. It quickly dries on top of my fridge on wax paper lined trays.

    

 

 

 

 

 

 

 

 

 

 

 

 

 

How I Roll - Camping the Jeep Gypsy Way - Space-Saving Dehydrated Food for the Road!

My home-dehydrated foods are an essential part of my Jeep-camping pantry!

 

    I love car camping and exploring! I love my Jeep...and, I love to eat! However, fitting a couple of weeks worth of food into a car - along with all types of additional camping equipment, including a bed, can be problematic.

    Along with food, water, camp stove and spare propane, two utility bins, suitcase, and more, means that I have to use space efficiently and neatly. Presently, I don't have a rooftop cargo bin (but do have a "soft" cargo bag which I don't use) so everything must fit neatly into the Jeep.

 

All of the dried foods shown in the previous photo, when organized into this small bin, provide two to three weeks of food along with a few canned and "pouched" items.

 

    This bin consists solely of dried and dehydrated foods and mixes. In the bin I carry angel hair pasta (cooks in two minutes) and tortellini (10 minutes), homemade instant mashed potato mixture (instant potatoes, Butter Buds, powdered soy milk - all I need is to add water and a shake of salt), white and brown minute-style rice, cashew gravy mix, a commercial turkey gravy mix, pinto and white beans, corn and mixed vegetables, sliced bananas, apples, mixed fruit, tomato slices, corn chowder mix, tabbouli salad mix, tomato soup mix, tomato powder, dried red or white onion, diced mushrooms, green beans, Soy Curls (dried soy product used like chicken), kale, and pesto sauce mix.

    Everything is in 1/2-cup to 1-cup storage portions in Ziploc-style bags with the air pressed out by hand. As small as these portions seem, each will make several meals because dehydrated food is so condensed by the removal of moisture that only two or three tablespoons reconstituted in water makes for a nice size serving portion.

    I've concocted my own single-serving soup mixes so that two to three tablespoons of mix, plus 1-1/2 cups of water makes up the perfect (for me) serving of soup.

    Of course, proportions are likely to vary with different folk's appetites and considerations of what constitutes acceptable portion sizes. For me, a 73-year old woman, I feel well fed, and there's no leftovers to store which can be problematic without an ice chest...except when cold-weather camping.

    

    

The size of my food bin with the lid on is 14-inches long, by 10.5-inches wide, and 3.25-inches high.

 

The food bin sits on the floor pushed against the base of the front passenger seat. Forward of the bin I store several gallons of water and a spray bottle of one-to-one vinegar/water solution for cleaning dishes.

 

On top of the bin I can carry two six-sectioned wine totes (although for this photo I removed one of the bags) for illustration purposes.

 

    In one of totes I carry bug sprays, bear spray, sunblock, a backpackers candle lantern and spare candles, a sewing kit, cords for Jackary - its solar panels and chargers, my Kindle reader, solar string lights, and two rechargeable head lanterns. Whichever bag is closest to driver's (my) reach will have an orange or an apple on top for a snack while driving.

    The other wine tote carries a small tin of teas, sweetener, my coffee-like beverage mix and soy milk powder to mix and froth, small bottles of soy sauce, sesame oil, olive oil, Tabasco, a wee jar of chicken broth powder, a tin of hot cocoa mix, some Ramen noodles, a couple Cup O'Soup, a couple toasted seaweed snacks, some Dove chocolates, a can of chili, tuna pouches, a couple 6-oz cans of juice, and a couple of tinned tuna/bean salads.

    The Wild Planet tinned tuna salads aren't cheap! But they make a quick and very tasty roadside lunch. I try to buy them on sale when they're a dollar or two less. Wild Planet makes three flavors...two featuring white or kidney beans, and one with pasta. Pouched plain and flavored tuna is purchased on sale and is easy to stow in its flat packs, constituting a single serving that when mixed with one or two single-serving pouches of mayo may be spread onto bread or crackers for a quick, satisfying snack.

 

Single-serving pouches of mustard, mayo, and catsup may be purchased on Amazon as can the Tomato Powder which I decant from its jar into a small Ziploc bag for stowing in my food bin. Canned items fit nicely into a wine tote.

 

    While I make some pre-mixed dehydrated dishes to cook in camp, most of my dehydrated veggies are used as ingredients. I make dehydrated versions of the foods I cook at home and use a few recipes snagged from backpacking Internet sites.

    By adding a sprinkle of dried cheese, such as cheddar or Parmesan, a drizzle of olive oil or soy sauce, some toasted nuts, simple dehydrated dishes may be elevated a in flavor.

    The addition of oils - olive oil, ghee (clarified butter - no chilling needed) seems to add a bit of fulsomeness that dehydrated foods often lack, although the only thing removed during the drying process is water - fats remain and most fat-soluble vitamins. It's likely that some vitamin C is lost during dehydration.

    There are many recipes online - and books - for making dehydrated meals you can make ahead of time. Of course, one can purchase pre-made backpacking meals but these are rather expensive.

    Another option I sometimes take along for a change of pace and palate are the aseptically pouched "Tasty Bite" Indian-style meals such as curries and vindaloos, etc. They don't need refrigeration. I'll cook up some minute-type rice to go with them for a very filling meal. They're tasty and vegetarian, so if I can't finish the whole meal in one sitting, I'll store the rest for the next meal without the worry of any meat going bad.

    Another consideration, if the weather is cold, but not freezing, is that toting along fresh foods becomes an option.

     In each wine tote a keep a written list of the contents so I can see at a glance what's in each tote so I don't have to remove things to look for the thing that's stored beneath something else or go through both totes to find something. 

    I home-dehydrate many of the foods and mixes I take. It's more economical. Living in a condo I no longer maintain a vegetable garden, so what I dehydrate is purchased in season and on sale to save money.

 

Here I'm chopping up a bag of fresh, on-sale onions for dehydration. Once dehydrated they can be added to recipes in chopped form, or I can make them into onion powder with a grinder. Either option adds flavor and convenience, making them easy to take along on trips.

 

    Because there are some veggies that require blanching and a citric acid dip to retain color, one of my dehydrating "hacks" is to purchase bags of frozen veggies that I defrost, then dehydrate. Frozen vegetables are still a good deal and cost less than fresh. And the trimming, blanching, and citric acid treatment has already been done saving me lots of extra work.

    Favorite frozen vegetables for dehydrating are mixed vegetables, corn, peas, carrots, green beans, and bell peppers. I prefer to dehydrate my own kale as frozen, store-bought kale usually retains the tough center rib and isn't as tasty fresh or dehydrated :(

    Re-hydrated kale doesn't need a pre-soak if I'm dropping it into a soup I'm heating up. Kale is only pre-soaked - which takes only a couple of minutes - if I'm including it into a pasta dish. I can even pre-soak kale by dropping it in with boiling pasta during its last couple of minutes of cooking. The kale gets drained with the pasta. In rice dishes, I drop it in when I add the water at start of cooking.

   I don't usually purchase frozen fruit for dehydration for two reasons. First, because as fruits defrost, they emit lots of juice. Second, I'm not a big fruit eater, so I only need it for light snacking or to make my "overnight" muesli. I sometimes will buy fresh fruit to dehydrate as well as purchase some already dried for snacks.

    For Overnight Muesli I'll soak rolled oats and some fruit in water or juice - just covering the ingredients - in a lidded container overnight. Then in the morning I add some reconstituted soy milk, some nuts, and a bit of sweetening for a tasty, easy breakfast. In cold weather I can heat the mixture in a pan on the camp stove. 

    For re-hydrated beans, such as pinto, white, and kidney beans, I purchase bags of dry beans, cook them up, then rinse and drain them and set them on the trays of my dehydrator. They dehydrate beautifully and re-hydrate nicely for soups and stews.

 

Fresh onions into dehydrated onions, and dried, then cooked beans into dried beans. Once dried white beans become a little darker.

 

    I try to carry only foods that take no more than 10 minutes to cook as a way of being frugal with my propane supply. The longest cooking item I have is tortellini pasta at 10 minutes. Although tortellini may be purchased fresh, I buy "Barilla Collezione Tortellini" stuffed with dried spinach and cheeses that doesn't require refrigeration.

    Veggies and beans should be pre-soaked ahead of adding to recipes to cut down on cooking time.  I usually pre-soak in a bowl with hot water to cover. I use the soaking water to make soup, pasta, or rice in order to preserve my water supply. Sometimes I drink the soaking water as a mineral-rich broth/tea. Pre-soaking of veggies and mushrooms usually takes about 15 to 20 minutes before the start cooking.

    Here's my mushroom hack: 

 

I remove and chop the mushroom stems and dehydrate them. The fresh mushroom caps will be used in home cooking. Dehydrated stems to the right of the knife go camping with me for use in making sauces and gravies, or adding to recipes.

 

    While not a vegan, I mostly eat vegan-style when on the road, saving meat and cheese dishes for eating at occasional restaurants along the way. I don't carry an ice chest on trips longer than a few days, so items that need to be kept cool aren't part of my long-trip menus. I do take TVP granules (textured vegetable/soy protein) that when soaked and flavored has the texture of hamburger. The TVP may be rehydrated in water with a dash of soy sauce and some beef or chicken buillion granules to better approximate meat.

    Potatoes are rather a pain to dehydrate. They must be peeled, sliced, blanched, citric acid-treated to prevent browning, and COMPLETELY dehydrated. A hint of moisture will cause the entire batch to blacken and mold.

 

I used to dehydrate my own potatoes in my Nesco American Harvest dehydrator, but now I have another hack so I can tote them along on trips and save myself lots of prep work!

 

    Although I can take a few fresh potatoes as they don't require chilling, I have another hack so I can enjoy spuds besides the instant mashed potatoes I take along.

    I purchase boxed au gratin mixes that come with a pouch of dehydrated potatoes and one of powdered cheese. I use the cheddar cheese mix in other recipes - to sprinkle on or in foods - and the dried, sliced potatoes for soups or for frying. These pouched potatoes have had all the processing, soaking, acid treatment already done. They are completely dehydrated and the pouch contains about four servings, so I have enough for several meals.

    The potatoes need about 20 minutes of re-hydration in hot water, then patting dry with a paper towel or clean cloth. Then they can then  be fried in a little oil with some re-hydrated onion or dropped into a soup or stew mix. Boxed meals are still relatively inexpensive so I "dissect" them to fit my needs.

    I'll also purchase boxed Kraft cheese and noodles...not to cook together (ick). I use the pasta in my own recipes and the cheese powder to sprinkle into dishes needing a cheesy flavor. I can mix the powdered cheese with a little water or milk to make a sauce or dip, or roadside nachos. Added to instant potatoes, cheese powder elevates ho-hum instant potatoes into savory cheesy mashed potatoes. Powdered cheese is tasty on popcorn, too.

    While I do pre-make some dehydrated meal mixes, most of my dehydrated veggies are used as ingredients for making familiar home-style camp meals. 

    While not everyone wants to go vegan in order to camp, one can buy canned meats...chicken, beef, bacon, Spam, small tinned hams, etc. I don't usually buy many tinned meats because I take a minimum of canned goods (as a weight consideration), and dehydrated soy products as tasty meat analogs. 

    It's good to taste test recipes for dehydrated foods prior to camping to be sure you'll enjoy eating them.

    In addition to dried veggies, one can take along flour for making flat breads, ready made tortillas - corn or flour - or mixes for making pancakes, cornbread, etc.

    There's so many easy, frugal, and efficient ways to eat well on the road!

     From the road...bon appetit!

 

    .

How I Roll - Camping the Jeep Gypsy Way: The Ice Chest

 

I've had this ice chest for over 30 years! The egg carton is to show scale as I don't recall how many quarts it is.

 

    I've car-camped for years and much of my camping equipment is...old, mostly because it still works and it fits into my 25-year old Jeep just right. I did have to buy a new camp stove last year as my 40-year old Coleman finally gave up the ghost. I tried to get new parts, but it was obsolete, and I couldn't find parts for it.

 

I like this type of camp stove - a simple burner that screws onto a propane cylinder. It takes up minimal room in the Jeep.

 

    When car camping, adding just one more thing, and not keeping things in their designated place, results in a chaotic jumble very quickly. Presently, I don't use a rooftop cargo carrier. Everything must fit inside the Jeep.  So, on the scale of ice chests, mine is, of necessity, small.

    I've looked at new ice chests and the really good ones are really expensive, but keep ice only a day or two longer than less expensive models. My old ice chest fits perfectly into the niche I have for it in my Jeep. Admittedly, my Playmate ice chest is meant for day trips and picnics where long term ice-retention wouldn't be an issue. Still, it's what I have and it seems to hold ice as long as other types.

    I prefer block ice, but it's become hard to find, likely because ice chest users don't have to replace it as often as cube ice which just doesn't last long.

    It seems the type of ice available for sale is determined by profit and not convenience. Additionally, block ice doesn't leave me much room in my ice chest for food! So, I've come up with a solution that works well for me!

    Because I don't want my food floating in a sea of melted ice, I've made a compromise that works well for me. I simply freeze three plastic bottles of water to keep food cold in my ice chest. The frozen water bottles last longer than cubes, so essentially I have three bottle-shaped ice blocks encased in plastic that fit in the Playmate! 

    Frozen water bottles are especially useful when desert camping. Although I always tote along several gallon jugs of water, if extra is needed I can thaw and drink the bottled water in the ice chest. I don't use those frozen gel packs that some folks like. You cannot drink them if need arises, plus the gel is toxic and I don't want it near my food should one leak.

 

 

    

I freeze bottled water to keep perishables cold for several days. Three 20-ounce bottles fit the bottom of the chest perfectly.

 

    I simply save and refill the same bottles which means I can have a cold ice chest without spending any money for cube ice or making my own in my fridge's ice maker. I refill the washed empties with tap water and freeze them ahead of a trip - two days in my freezer is sufficient for a good, solid freeze.

    Three 20-ounce size bottles fit perfectly side-by-side on the bottom of my ice chest leaving plenty of room for food. Of course, this only works for short trips of two to four days before my frozen water has melted. By then my fresh food has been eaten and I rely on canned, dehydrated, and other eatables that don't need to be chilled.

      I don't use those cheap, flimsy water bottles that snap and creak as one changes elevations. I buy and reuse sturdy water bottles that don't flex much, and they're less likely to be punctured and flood my ice chest.

 

If you're refilling water bottles, leave room for expansion as the ice forms. If using  new bottles, drink some of the water, before freezing them.

 

    I usually fill the bottles to the shoulders. Then put them into my kitchen freezer for a couple days ahead of my trip to be sure the water is frozen SOLID. Partially frozen water won't last as long.

 

A couple of days among the frozen fruit and veggies and I've got a tidy source of ice that stays frozen longer than cube ice and doesn't wet the contents of my ice chest when it melts.

    

    If your ice chest is bigger than mine, you'll be able to freeze larger water bottles, which will give you ice for a much longer time. You'll have to freeze those bigger bottles for as much as a week!

 

Due to the tent-shaped top of my ice chest I can pack food into it above the level of the sides.

 

    One disadvantage of mine, and other ice chests, is that while the sides and bottom are insulated, the tops are not. That seems to be the main difference between the really expensive ice chests and the cheaper models.

 

As a temporary (it's been in use for three years now) form of insulation for my ice chest lid, I'm using a sheet of bubble wrap that I've taped to fit over the top, and extends down the sides to make it less likely to blow off. 

 

     Eventually, I plan to cut some Reflectix - left over from making window covers for the Jeep - and glue it onto the lid of my ice chest for a tidier, fitted solution. A blanket can also be used to add insulation to the top of an ice chest, as well.

    If I'm planning a long Jeep trip (and I'm planning several), I sometimes leave the ice chest at home and simply take foods that need no refrigeration, such as onions, potatoes, citrus, bananas, apples, canned goods, pasta, rice, and dehydrated fruits, veggies, and mixes.

    I home-dehydrate foods (cheaper than buying them) and create my own mixes so I've amassed an entire small bin-pantry of dehydrated ingredients and mixes that sit on the front passenger floor of the Jeep. I can stack other items on top of the bin while traveling.

    In an upcoming post I'll share how I roll and cook on those longer trips, with no ice chest along, relying instead on a few canned items, but mostly using my home-dehydrated ingredients for meal prep!

 

* * * * *

    

 

 

 

Red Wine and Balsamic Vinegar Pickled Eggs

 

These were my addiction! Savory, a little sweet, less acidic bite than other brands, and I can't eat just one! But I came up with something better for me that's just as tasty!

 

    There are few chips on the market that beg me to eat more than a few, but red wine vinegar flavored chips are my Waterloo! And, I will admit that on a couple of occasions I've eaten (inhaled) the entire bagful in one sitting. Bad me!

    Of course, if you've noticed, most chips have succumbed to "shrink-flation". Smaller bags, less product, and more $cost$. Oh, don't forget the ubiquitous "settling of contents" excuse, all with the result that you basically end up with half a smallish bag of chips.

     Even so, eating the entire contents of a bag of chips - even with shrink-flation and settling - is not a practice I want to indulge very often.

    So, I decided to come up with a protein-rich, low calorie, low-carb snack that had all the zest and savor of those red wine vinegar chips, but was better for me and lacked the "guilt" factor.

    These pickled eggs hit the mark and you CAN eat just one...maybe two, but it's doubtful you'll need to oink out on the entire jarful. They're so satisfying that one (or two) is enough. Usually...except for the BIG GAME and a sofa-full of snackers. Believe me, they'll want more!

    These pickled eggs go well with a martini, beer, wine, sparkling water, even a glass of champagne. I don't drink soda pop, so I can't say if that's a good combination. Probably it is because many folks like chips and soda together and it seems the pickled eggs would likely harmonize, as well.

    And, they're a quick snack that's easy to tote along, a nice appetizer ahead of a meal, or something to serve guests that drop in unannounced for a visit and a drink.

 

If you'd like a clearer brine, use kosher or canning salt.

 

    To begin, I looked at the ingredients on the chip package. I saw that in addition to red wine vinegar, balsamic vinegar was also used. So I included some in the brine for the following recipe. Be aware that this brine will color the surface of the egg whites.

    I used a quart canning jar. Simply increase the recipe to fill larger jars.

 

Recipe: Red Wine and Balsamic Vinegar Pickled Eggs (makes 6 pickled eggs).

Ingredients:

 

I've drained the boiled, cooled eggs on a clean towel

 

1/4 tsp whole black peppercorns

2 - 3 cloves of garlic, halved

1/4 cup sweetener of choice (I used Splenda)

1 TBS sea salt, canning, or kosher salt

6 extra large boiled, peeled eggs

1 cup red wine vinegar

1 cup water

1 TBS balsamic vinegar

Process:

    Place eggs in a pan and cover with cold or cool water by about 1/2-inch. Bring the water to a boil and boil the eggs on medium-high burner for eight minutes. Remove the pan from the heat and cover with a lid. Let the eggs sit until cooled enough to handle - about 2 hours. Rinse in cold water and peel the eggs,  placing them into a clean jar. Add the peppercorns and halved garlic.

 

Ready for the hot brine.

In a small sauce pan add the water, red wine vinegar, balsamic vinegar, salt, and sweetener. Bring the brine to a boil, then reduce to a simmer for five minutes. Pour the hot brine over the eggs in the jar, add a lid and band and allow the jar to cool until warm enough to handle before refrigerating.

 

Ready to refrigerate.

Refrigerate at least two weeks before sampling to fully absorb and meld the flavors. Pickled eggs keep up to a couple months in the fridge.

 

* * * * *

Notes:

    After a couple of weeks the whites of the eggs will turn a deep, rich brownish-red.

 

 

The white of this egg has turned a rich, dark color.

 

The vinegar coloration only stains the outer surface of the egg white. The inside portions remain white.

 

    For this recipe I recommend allowing the eggs to marinate in the brine for two weeks before sampling. I tried them after just one week and the garlic flavor hadn't quite blended into the other ingredients yet. After two weeks the flavor was perfectly balanced.

    After I acquire some white balsamic vinegar I'm going to try this recipe using white wine and white balsamic vinegar for the brine to see how it turns out. I may try some multi-colored peppercorns for a change-up, as well. 

    If you're using small eggs, boil eight instead of six.