The Present - Happy New Year!

Rosh Hashanah blessings to all my friends acknowledging the Wheel of Time turning to year 5771!

Each little milestone marker of instance and existence reminds me that yesterday can never come again and tomorrow will happen in some way or another; so don't bother to fret over yesterday or tomorrow and just be all you can in the moment and enjoy it. The present is just that, a gift.

Happy New Year!
שנה טובה
L'Shanah Tova!!

Hold The Triclosan, Please

A little over 2 years ago I blogged about the potential dangers of Triclosan's use in liquid soaps and other household products. Today I've once again stumbled across an article that brought it to the forefront of my mind. There are many findings which show it has an overall negative effect when it comes out of the hospital and is used wide scale by the general public. These not so good effects include but are not limited to aiding the development of drug resistant "super bugs" and causing environmental and wildlife damage.

Despite these facts, the usage of Triclosan in products on the mass market level has actually increased by 40% over the past 2 years! Items such as "Anti-bacterial" toiletries, cutting boards with "Microban", and clothes with "Biofresh" all contain Triclosan; another toxic chemical now ending up in water systems in larger quantities than ever before. Going down the drain does not render it inert or safe.

We at ALOF believe it is unnecessary to add to this issue by using any soaps and other toiletries containing Triclosan. The 100% Olive Oil Liquid Castile Soap that we make is the same soap that we use to wash our bodies, our children and our homes every day. Varieties of the soap which contain essential oils such as Tea Tree and Lavender not only smell pleasant but the aromatics are proven to have antiseptic benefits. Cleaning confidently, efficiently and effectively can add a gentle pleasure to life, without creating "superbugs" and poisoning our waters!

Art for Animals

S.A.V.E. animal rescue is holding its first ever art auction to raise much-needed funds for their non-profit, grassroots mission to save animals from harm and suffering.

ALOF and its CEO/Founder Christine Ziegler is proud to be one of more than a dozen fabulous artists who have donated their work!

If you are an artist who would like to donate a piece of work please contact them: Savepetny@aol.com or by phone 212-989-3456

This event will take place on December 3, 2010
7:00pm - 9:00pm at:
The Lerner Auditorium @ The LGBT Center
208 West 13th Street (Between 7th and 8th Ave)
New York, NY

Other contributing artists include: Kelly Haigh, Nina Friday, Ric Frane, Joanna Ebenstein, Lou (Art & Ghosts), Scott Cohn, Joel Peter Witkin and many more!

So many animals need our help -- Please help us help them!

------------
ABOUT S.A.V.E.
------------
S.A.V.E Animal Rescue, is a non- profit, all volunteer run animal rescue. Our mission is to rescue homeless and abandoned animals.

We do not have a shelter facility. Rescued animals reside in veterinary offices, boarding facilities or foster homes until we are able to adopt them into the loving homes they need and deserve.

S.A.V.E additionally helps various communities by educating and advising people on proper animal care, assisting with spaying and neutering, and providing TNR services for feral cats.

We rely on the kindness and generosity of our supporters & animal lovers alike who open their hearts & homes through donation, fostering, sponsoring & adopting.

www.saveanimalrescue.org

Rose Hydrosol - TCM and more

I was recently enjoying time with a colleague of mine who is a TCM (Traditional Chinese Medicine) practitioner as well as dabbler in general herbs, aromatherapy, and cooking. Eventually the topic of rose and rose hydrosol came up between us and it became a fabulous exchange of ideas, recipes and experiences.

* Add about 1-2 tablespoons (or to taste) of rose hydrosol to a half quart of water (or sparkling water). This makes for a hydrating calorie free spritzer with a twist that also is a gentle liver/spleen/stomach tonic!

* Put that same twisted rose hydrosol in a fine mist spray bottle and have a refreshing moisturizer that combats summer heat, winter cold and generally drying climate control systems.

* Add a tablespoon (or to taste) of rose hydrosol to a batch of sugar cookie dough or vanilla cupcake frosting for an international style gourmet treat the kids will love!

* As a feminine rinse for arousal add 1 -2 tablespoons of rose hydrosol to a cup of lukewarm water and cleanse.

Well ladies and gentlemen, that concludes today's aromatically arousing discussion. Hopefully you will join the ALOF Blog again! :)

CLICK HERE to buy rare and precious Certified Organic White Rose Hydrosol today!

Out of the Olive Branch

Esoterically the olive branch, with its oil rich fruit, has for eons been a symbol of peace, unification and harmony. In that vein, whether it is an outward display of truce towards others, or something more inner to nurture our personal calm, the promise and beauty of the olive has an ability to bring peace to our lives and daily routine.

For myself, the ability to work as an artist in a medium of olive oil is beautiful, peaceful and harmonizing for my spirit. I also find joy in touching lives with these olive based creations and hope to bring at least a few moments of peace and pampering into everyone's world with that touch.

ALOF is happy to announce that once again we are in production, in stock and offering fresh batches of our Certified Organic Extra Virgin Olive Oil Soap!

LIMITED OFFER - Order NOW and receive our Certified Organic Extra Virgin Olive Oil Liquid Castile Soap at the same price as the "non organic regular stuff" on the page! :-D

** CLICK HERE TO ORDER **

Stinking Roses for The New Year

Drop by drop to taste add any of the following genuine eo's - from a trusted source, to some garlic crushed with salt, lemon juice (or vinegar) and olive oil for some amazing vegetable and meat marinades!

Cinnamon, fresh ginger root, oregano, rosemary, thyme ..

I feel it is safe to say that we all have heard and know of garlic (allium sativum), but not enough folks are familiar with its far more idiosyncratic and descriptive character - the stinking rose. This gift from the flora fellowship is one of the most widespread, well known and valuable members of the lily (Liliaceae) family. It has played an important role in the lives of human beings for well over 5000 years, and counting.

The stinking rose is incredibly diverse. Traditional uses are wide, encompassing much, from food preservation and flavoring, to internal and topical medicinal applications, to being an important ingredient in spiritual preparations - including being revered as one of the most powerful portions in ritual protection preparations - from the power to repel mythical vampires, to the legend being true (and finding its roots) on a more practical level as it repels the all too real bloodsuckers, mosquitoes! It even is said to be an aphrodisiac (probably due to its properties in helping circulation).

Garlic generally and efficiently stimulates the immune system. It is a helpful adjunct in all cancer treatments as well as any elimination and detoxification diets being that it stimulates the purging of toxins, combats carcinogens and also assists the liver in metabolizing fat substances in the blood.

An amino acid called Allacin is created by crushing garlic, and it functions to kill salmonella, staphylococcus, and about 20 other nasty bacteria and various disease spreading micro-organisms.

Heating garlic produces different compounds which are helpful in reducing cholesterol and blood pressure. Garlic is also a light blood thinner, which means it can easily be added to the diet to help prevent heart attacks and strokes.

For more info see: Steven Foster's Garlic Monograph

I've planted garlic in my garden for the new year. Now you know why (and it makes pretty edible flowers too!).

Let The Music Play!

This is one of our latest promotional videos, now with music! :)

Better Than Ever: Spiced Muscovado Caramel Apples

SPICED MUSCOVADO CARAMEL-DIPPED APPLES
12 servings

Making the caramel requires the use of a candy thermometer. Test it for accuracy before starting. Attach it to the side of a medium sized saucepan of water and boil the water for three minutes. The thermometer should register 212°F. If it doesn't, then either calibrate it or take the difference into account when reading the temperature.

1-pound dark brown unrefined Muscovado sugar
1 cup (2 sticks) unsalted butter
1 14-ounce can sweetened condensed milk
1/3 cup pure maple syrup
1/2 teaspoons vanilla extract
1 drop Cinnamon Essential Oil
2 drops Orange Essential Oil
6 Tbsp water
1/4 teaspoon salt
12 popsicle sticks
12 medium organic apples (I.e. Granny Smith, Red Delicious, Gala)
Chopped nuts {or seeds}(optional) *
Melted dark, milk and/or white chocolates
Whipping Cream (if needed)

*My son has a potentially life threatening peanut and tree nut allergy, so instead of using nuts we will be chopping up a mix of raw green pumpkin seeds and tamari seasoned pumpkin seeds and using them to garnish.

Combine first 7 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush. This takes about 15 minutes.

Clip a candy thermometer onto the side of the pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush. One minute prior to removing caramel from heat, add the essential oils. Remove caramel from heat. Keeping the thermometer in the caramel to monitor, cool, without stirring, to 200°F which will take about 20 minutes.

While caramel cools, line 2 baking sheets with foil; butter the foil or use waxed paper to line the baking sheets. Push 1 popsicle stick into stem end of each apple. Set up nuts and melted chocolates if you'll be using them to decorate also.

Holding the popsicle stick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil (or waxed paper). Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.

Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil (waxed paper). Using hand, press pooled caramel around apple; return to baking sheet. Repeat with remaining apples.

Firmly press seeds/nuts into caramel; return each apple to baking sheet. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations.

Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.

Scented Jack O'Lanterns & Spicy Squash

As we count down the days and nights to All Hallows Eve I am happy to share one of my favorite annual "scentual" seasonal crafts!

Scented Jack O'Lanterns & Spicy Squash:

My Jack O'Lanterns not only look seasonal, but smell seasonal too! Having a pleasant, warm and luscious scented jack-o-lantern is easier than making pumpkin pie! This is also applicable for any kind of squash or melon you may be using as a Jack O'Lantern, not just pumpkins.

First I have to say that I have learned not to cut the TOP out of the
pumpkin to carve a Jack O'Lantern ... cut the pumpkin open from the
BOTTOM of what will be your face area and then you will never have the
top cave in from decay and they last longer .... I personally love the Jack
O'Lanterns with the stem as the nose :)

that being said ......

Simply score the inside top or cap of your pumpkin with a knife and then
rub the inside top portion of the pumpkin with a mixture of vegetable oil (any kind), pumpkin pie spice blend and a blend of essential oils - I like to use allspice, cinnamon, clove, ginger and nutmeg.

As the candle warms the inside of your pumpkin it'll release the aroma.
I am thinking of making a clove and citronella scented pumpkin to repel the trick or treating mosquitoes here in my part of TX.

Calaveras de rosa

'Tis the season, which means that I'm getting ready to make calaveras in several mediums. This year I am going to try my hand at making the actual sugar skull candies. There are two wonderful articles on the web that I'd like to give instructional and inspirational kudos to.

First is The Mexican Sugar Skull Site
This is a great step by step instructional page, with images! Oh, and I absolutely LOVE the gal's hairstyle! :)

Next, I want to give kudos to Elise Fleming on her wonderfully researched and informative article, including THE recipe I'm gonna use, for making traditional Sugar Paste. Thank you Elise for your fabulous piece of work! I'm only going to give a teaser of the ingredients here .. you have to read her full article to get all the details on the history of the sugar paste and how to make it properly.

SUGAR PASTE: A Cook's "Play Dough" by Elise Fleming
Approximations
2-3 teaspoons lemon juice
1-3 tablespoons rosewater
1/2 lightly beaten egg white
1/2 or 1 teaspoon gum tragacanth
up to a pound or so of powdered sugar (3 1/2 to 4 cups equals approximately one pound)

White Rose Saffron & Pistachio Ice Cream

Saffron White Rose & Pistachio Ice Cream

Ingredients

2 C Whole Milk
2 1/2 C Heavy Cream
8 Egg Yolks
2 C Sugar
1 1/2 C Unsalted Pistachio Nuts, chopped
3-4 Tbsp Alba Rose Hydrosol
2 split and scraped Vanilla Beans
1/2 teaspoon Saffron Threads, freshly ground
1 Pinch Salt



Directions

1. In a medium thick-bottomed saucepan, on low heat, while stirring, heat milk and vanilla beans (all parts). Bring to a boil. Set aside 2 Tbsp of the hot milk and add the saffron. Reduce heat on saucepan and continue to simmer very low while stirring occasionally, adding the saffron infused milk when it is a deep yellow hue.

2. While mixture is slowly simmering beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, while rapidly stirring with a whisk, add the the milk mixture a few tablespoons at a time at first to the egg mixture (this is called tempering). Continue stirring rapidly while tempering the egg or you will end up with undesirable scrambled egg ice cream.

3. After the 2 mixtures are combined continue heating the mixture on low heat while stirring constantly until thickened. When ready it will be slightly foamy and thoroughly coat the spoon when removed from the custard mixture.

4. Strain the custard mixture into a shallow container and blast chill in the freezer to rapidly, then refrigerate until well chilled.

5. Once the custard is very cold, stir in the cream, alba rose water and chopped pistachios.

6. Pour the custard mixture into an ice cream maker and follow churning directions to finish (or freeze and vigorously stirring every 20 minutes to break up the ice crystals until a smooth texture forms and the mixture is thoroughly frozen).

Snow Rose Iced Sugar Cookies

Snow Rose Cookie Icing:

2 C. powdered sugar
1 Tbsp. milk
3 Tbsp. alba white rose hydrosol

Stirring slowly blend the liquid ingredients into the sugar until you reach the desired consistency. Adjust by adding more liquid to make a thinner icing for piping and reduce amount of liquid to make a thicker icing for spreading.

I highly suggest Alton Brown's recipe for a wonderful sugar cookie made just for icing.

Limited offer - Enjoy free domestic shipping on alba rose hydrosol. Click here to view web site for details.

Organic Alba Rose Precious Water

Check out our new video designed by
Delbert Entertainment LLC, Orlando Delbert!

Visit www.alittleolfactory.com and enter the coupon code: happy_coupon to receive free domestic shipping on all 16 fl oz and larger sizes of alba rose hydrosol