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As one of my new favorite YouTube soap making friends, Katie Carson of Royalty Soaps, would say, let’s make some soap!

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The process is simple.  You mix lye with distilled water in a prescribed proportion, melt you hard oils and mix them with your liquid oils, again a prescribed ratio and mix the lye water into your oils until it reaches “trace” or thickens (but not too much, about the consistency of thin pudding) and pour into a mold.  Let it sit until is saponifies, about 24 hours, remove from the mold, cut and cure for 6 weeks and, voila, you have soap. 

Easy right? 

Yes, it actually is pretty easy but takes some practice to make sure you mix it enough but not too much.  And this isn’t like your grandmother’s or great grandmother’s lye soap which could just about eat through your skin.  You have the advantage of being able to purchase lye and measuring in exact amounts to produce a good product every time. The lye soap most people remember was harsh because folks made their own lye solution by boiling ashes from a hardwood fire in rain water, allowing the ashes to settle to the bottom and skimming the liquid lye off the top.  Using that method you had no way of knowing the concentration of the lye so many times it was too strong.   

But the fun part, the part that made me want to make soap, is all of the colors and fragrances you can use in you soap.  And how you can mix the colors to make patterns and scenes or just the happy accidents in mixing colors that can happen.   There are also lots of other oils you can experiment with to make your soap more moisturizing or have a different consistency and lots of other things.  There is actually a lot of science behind soap.  Maybe if we had made soap in chemistry class in school I would have been much more interested!

Check out Royalty Soaps Creative Academy on YouTube if you are interested in trying your hand at soap making, it is a free series of video tutorials.  You can find lots of pictures online for the awesome soaps people have created.  The one included here is a picture of one of mine!

Tammy Ely, Drafting Coordinator, Probate Coordinator and Funding Coordinator




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Is anyone else like me, you see a craft and you just have to try it?  No?  Hmm, well I guess I’m in the minority. 

Over the years I have explored many types of crafts from the traditional counted cross stich and knitting to the slightly more unusual like basket weaving, stained glass and hot glass to the downright out of the mainstream like chain mail (I made jewelry not armor but the same process just on a smaller scale). 

My latest endeavor is soap making.  And me being me I didn’t start with the traditional melt and pour soap that you can get in kits at the craft store.  Oh no, I jumped directly into making cold process soap!  For those that may not know, I didn’t until I started this adventure, much of what we use today is not, in fact, soap. 

I know, blew my mind too when I came across that fact. 

True soap is a mixture of fat or oil and an alkali (usually sodium hydroxide commonly called lye) and water.  The chemical reaction between these items is called saponification which results in soap.  Soap made in this manner must sit, or cure, for a few weeks to allow excess water to evaporate and make a harder bar.  Only soap made in this way can be labeled as soap.  Check your labels, if it doesn’t specifically say “soap” but instead is called a cleansing bar, a body bar, a beauty bar, body wash or something else it isn’t soap but rather a synthetic detergent product.  Laundry detergent or dish “soap” also fall into the synthetic detergent designation. According to the FDA there are very few true soaps on the market today.  

So how does true soap work if it doesn’t have all the chemicals and additives of detergent products? 

Simply put soap has the ability to mix with the oil and dirt on your skin, trapping it and making possible to remove the dirt layer.  As a person lathers with soap, the soap latches onto the dirt and germs and rinses them away. 

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So now that you know what soap is, and is not, let the adventure begin!  Stay tuned for Part II ....

Tammy Ely, Drafting Coordinator, Probate Coordinator and Funding Coordinator

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Hey Grandpa, What’s for Supper? Summer Picnic

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Marinade for Spicy Chicken

¼ c. oil

2Tbsp. apple cider vinegar

1 tsp. parsley flakes

¼ tsp. black pepper

1 Tbsp. Old Bay

 

Combine ingredients in glass dish or Ziplock bag.  Add one pound of boneless chicken breasts (or chicken pieces of your choice).  Refrigerate 30 minutes then grill or broil until chicken is cooked through.

 

Sweet Slaw

 

2 c. shredded cabbage

¼ c. finely chopped onion

1 Tbsp. shredded carrot

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2 Tbsp. finely chopped green pepper

 

Dressing:

¼ c. mayonnaise

2 Tbsp. unsweetened crushed pineapple, drained

1 Tbsp. unsweetened pineapple juice (from the can of crushed pineapple)

1 Tbsp. apple cider vinegar

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¼ tsp. salt 

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Carrot Raisin Salad

 

4 c. shredded carrots

¾ to 1 ½ c. raisins

¼ c. mayonnaise

2 Tbsp. sugar

2 to 3 Tbsp. milk

Place carrots and raisins in a large bowl.  In a small bowl, whisk together the mayonnaise, sugar and enough milk to achieve the consistency of a creamy salad dressing.  Pour over carrot mixture and toss to coat. 

 

Use these ideas as part of your last summer picnic before the school year starts again!

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Kids Korner – “Stained Glass”

Today's craft project is modeled after church windows. I don’t know about anyone else, but one of the things I love about church is the sunlight streaming through the beautiful stained glass windows.

Your kids can make their own “stained glass” windows, flowers or butterflies at home with some crayons and wax paper! I’m sure you have some broken or worn crayons around the house and rather than throwing them out you can repurpose them in this craft.

The brighter colors work best so stay away from browns and blacks.  Use a grater to grate the crayons or use an old pair of scissors to shave off pieces of the crayon or otherwise crush the crayons.  You can keep each color separate or mix them together in the same container.

Once your crayons are prepared tear a piece of wax paper and sprinkle some of the crayons on top, don’t make it too thick as the crayons will spread when you melt them.  Put a second piece of wax paper on top and then place on newspaper on your ironing board (or folded up towel), place another piece of newspaper on top and run the iron slowly and evenly over the top to melt the crayon. Use a low setting such as the silk setting, don’t use the steam setting, and a dry iron works best.

Check to make sure all of the crayon is melted, and if not put the newspaper back over the top and apply the iron until all the crayon is melted.   Once the wax is cool you have options.  You can cut the sheet into the shape of a butterfly and add a construction paper body to the middle, or cut into the shape of a flower and add a construction paper center or pompom center, or you can fold a piece of black construction paper lengthwise and cut out shapes (similar to how you would cut out a paper snowflake) to make a “stained glass” window.  

This is a fun and simple craft any kid will love! Try it out and let us know what your kids think.

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Hey Grandpa, What’s for Supper? – Candy Kitchen Peanut Brittle

If you have a sweet tooth like I do you definitely want to give this recipe a try.  I actually make this frequently if I need a small gift, like a hostess gift or a Christmas gift for a neighbor.

But making peanut brittle is dangerous at my house because we like to eat it as well, so you might want to make an extra batch of brittle for yourself.  Hide it from the family if you must!  This recipe was originally shared with my by a co-worker, Tina Warner, many years ago.  If I remember correctly her mother used to make it for the attorneys that we worked for at Christmas time. 

Microwave Peanut Brittle

Mix 1 cup of sugar and ½ cup of light Karo corn syrup in a glass 1 ½ quart measuring cup and microwave on high for 4 minutes.

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Add 1 teaspoon of butter (not margarine, it won’t work) and 1 teaspoon of vanilla.  Mix well but be careful of the alcohol fumes from the vanilla.  Microwave on high 1 to 2 minutes (I do 1 ½ minutes).  Peanuts will be light brown and the syrup very hot.

Add 1 teaspoon of baking soda and stir gently to fully incorporate until the mixture is light and foamy.  Make sure all of the soda is mixed in well.  Pour immediately onto a butter greased cookie sheet (use one that has sides so the mixture doesn’t flow off the edge).  Cool for about an hour and a half.  Break into pieces and store in an airtight container.  

If you make multiple batches at once you may need to adjust your times down slightly as the measuring cup will be very hot.  Also try to make on a dry day, high humidity or rain will effect your candy and it will stay sticky.  If you have AC it is ok to make on a humid summer day.

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Hey Grandpa, What’s for Supper? – Chicken in Mushroom Sauce

Well here in PA it is finally hot outside! And as summer goes on we want to spend more time outside and less time cooking.

If you are like me your menu changes a great deal as we move from winter to summer (in PA I’m not sure we have 4 seasons anymore!) and all of those great meals that you made in the oven that helped to keep the house warm now make the house unbearably hot.

So I use the grill at lot during the summer months but we still have those rainy days or too cool days and have to cook inside.  At that point I pull out the crock pot.  The bonus is I can put all the ingredients in the crock pot on my lunch break and dinner is all but ready when I clock out. This recipe is great over noodles or rice.

Chicken in Mushroom Sauce

4 boneless skinless chicken breast halves

1 can of cream of chicken soup

1 can golden mushroom soup

1 tsp. parsley

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¼ tsp. thyme

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¼ c. chicken broth or ¼ c. hot water and ¼ tsp. chicken bouillon

Place the chicken in the crock pot/slow cooker.  Combine the remaining ingredients and pour over the chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  You can shred the chicken, cut in chunks or leave it whole for serving.  Serve over noodles or rice. 

Posted at 03:50 PM | Permalink | 小语加速器安卓版官方

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If you have a sweet tooth like I do you definitely want to give this recipe a try.  I actually make this frequently if I need a small gift, like a hostess gift or a Christmas gift for a neighbor.  But you might want to save a few pieces for yourself.  Hide it from the family in the freezer if you must!

The story behind this recipe is that former U.S. Rep. Todd Platts used to make this fudge and share it with former President George W. Bush, who couldn’t get enough of it.  Please see the story on the witf.org website from April 1, 2015 for the full story which was originally published in the York Daily Record, authors Flint McColgan and Gordan Rago.  

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 2 lb. box of white granulated sugar

1 c. milk

1 stick butter

1 18oz. jar of creamy Jif peanut butter

1 13oz. jar of Weis marshmallow cream

Combine sugar, milk and butter in a large saucepan.  Heat on medium heat, stirring constantly until it comes to a full boil.  Let it boil for 5 minutes without stirring. 

Remove from heat.  Let stand undisturbed for exactly 6  minutes. 

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Hey Grandpa, What’s For Supper? – Homemade Stromboli

Take out food is certainly convenient but sometimes homemade, or semi-homemade is better.

You can control the quality of the ingredients, and you can also customize to what your family likes or make extra to put in the freezer for a quick and easy meal another day.

This is another of Rachel Ray’s 30 minute meals and she actually calls this Spicy Meat and Cheese Stromboli but it is infinitely customizable to your taste as this recipe makes an individual size Stromboli. 

Homemade Stromboli

1 tube refrigerated pizza dough (recommended: Pillsbury brand)

2 Tbsp. all purpose flour or corn meal

½ pound sliced pepperoni, about 24 slices

6 slices provolone

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2 Tbsp.. Extra virgin olive oil

2 Tbsp. sesame seeds (may be omitted without issue)

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2 Tbsp. grated Parmigiano or Romano cheese

1 tsp. crushed red pepper flakes

1 tsp. garlic powder

Marinara or pizza sauce for serving

Preheat oven to 400 degrees.  Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again.

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Posted at 11:42 AM | Permalink | Comments (0)

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Hey Grandpa, What’s For Supper? – Chicken Fried Steaks

Chicken fried steak was one of my dad’s favorite meals.  I never was any good at making them until I came across this recipe published in a Taste of Home magazine.  They come out pretty good, not quite as good as those from a restaurant because they are pan fried and not pressure fried.

This recipe also has creamed pan gravy and suggests serving with biscuits.  I also serve it with mashed potatoes but it would be good with the hash brown casserole as well.

Give it a try and see what you think. It’s almost like a Cracker Barrel meal at home!

Chicken Fried Steaks

1 package biscuits such as Pillsbury, prepared according to package directions

2 round steaks, ½ inch thick (1 ½ pounds total)

Wax paper

1 c. plus 2 Tbsp. flour

1/3 c. corn meal

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1 tsp. salt

½ ground pepper

2 eggs, beaten

2 Tbsp. water

4 Tbsp. vegetable oil

2 Tbsp.. Flour

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Preheat a large, heavy skillet over medium high heat.  Set steaks on wax paper lined work surface and cover with another piece of wax paper.  Pound steaks to ¼ inch thickness.  Set steaks aside.  Line work surface with more wax paper.  Pour ½ cup of flour into each of two piles on opposite ends of the workspace.  Add cornmeal, paprika, salt and pepper to one pile of flour.  Beat eggs and water in a pie plate or shallow dish.  Cut steaks in half and coat first in plain flour, then in egg mixture and then in the seasoned flour/cornmeal mixture.  Add 2 tablespoons of oil to hot skillet and brown 2 steaks at a time.  As they brown, remove from pas and add more oil as needed.  When the last 2 portions are browned add the first two back to the pan.  Cover pan and lower heat to medium-low and cook, covered, 15 minutes.  

Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings.  Add 2 tablespoons flour to the drippings and cook 2 minutes.  Whisk in broth and season with salt and pepper.  Add half and half or cream and whisk into the gravy.  When gravy bubbles, remove from heat.  Top steaks and warm biscuits with gravy and serve with mashed potatoes and steamed green beans.  I prefer to just serve the biscuits on the side with butter and not smothered in gravy. 

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Hey Grandpa, What’s for Supper? – Creole Pork Chops

This is a recipe I remember my mom making when I was a kid.  I have no idea what makes these “creole” but it certainly sounded exotic when I was a kid growing up in the 70’s.  Maybe it is the ginger? 

I think as an adult cook I would probably add some of McCormick’s creole seasoning blend to spice it up.  It doesn’t take a lot of prep time but it does have an extended cooking time.  This is a good recipe when you have a bit of time to get dinner started but then have some chores or work that needs to be done (like the laundry that is never ending) as once it is in the oven you can forget about it for at least an hour. 

Give it a try and let me know what makes this “creole” if you have any ideas.  

Creole Pork Chops

4 pork chops ( 1 ½ inches thick)

1 Tbsp. Oil

Salt & pepper to taste

½ c. water

½ tsp. celery seed

¼ tsp. ground ginger

1 tsp. flour

1/3 c. ketchup

½ tsp. salt 

3 Tbsp. apple cider vinegar

1 tsp. sugar

Sprinkle chops with salt and pepper.  Quickly brown on both sides in the oil in a heavy skillet.  Remove chops to a baking dish.  Combine the remaining ingredients and pour over the chops.  Bake at 325 degrees for  1 ½ hours.  Turn the chops after the first hour of baking.  Serve with potatoes or noodles and vegetable of your choice. 

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