Peace.
I have been bathing my eczema proned skin in oil every day this winter. /and I must say it looks great. This morning I was making a sandwich for lunch and I thought, "Why not?" Why not do a mayo facial?
I have been aware that folks have been using mayo as a facial for a few years now. If you think about it, it actually makes sense. eggs, oil, lemon juice are all really good for the skin. Since it was on my face for a minute (It was the 1st thing on the sandwich bread until I showered)it had a chance to get in there and work it's magic.
My skin still looked good and I didn't have to purchase anything special. Since there will always be mayo in the fridge.
Google it and give it a shot. I would put it in my hair if my hair wasn't locked. I have used it in my natural hair and found it effective. I love a multi tasker!
Peace
Wednesday, February 23, 2011
Wednesday, February 9, 2011
Ketchup. Can You?
Peace
A few months back, I was watching “You Are What You Eat” a reality show on BBC America. And this little she devil talks a lot of cash money isht to people on her show who need to lose weight. I’m thinking they pick those people carefully, otherwise her head would get flown. But her recommendations and observations are always right on point.
One of the observations she made to this teenager was that she ate too much ketchup. Me and the teeny-bopper were like, “What’s wrong with ketchup?” but I did the knowledge. And about a third of that bottle/packet is sugar. That’s just way too much.
If you have been following the sporadic postings of this blog, you know I’m on a mission to be closer to nature while being less invasive. I won’t feed my family that foolishness. And what is in the other 2/3rds? Probably preservatives. I cannot tell you the last time I bought a bottle of ketchup. You buy a big regular sized bottle and you have enough to last you for years. I have lived in my house for 9 years and I think I bought ketchup once. Granted I don’t eat a lot of food that requires it but 9 years? Really?
The God eats a lot of ketchup. And he has been threatening to buy some. I had to get my thoughts together. I say I live a certain way, then I have to make my word bond. I saw a lot of recipes on the ‘net and didn’t particularly care for any of them. I wanted my ketchup to be as all natural as one can be in February. So here is how it came together…
6 peeled tomatoes gutted and diced.
1 medium onion
2 T EVOO
Brown sugar to taste
Balsamic vinegar to taste
Salt
Pepper (because my baby likes bite)
Paprika
3 cloves of garlic
1. Sauté the onions in the oil (this will summon any hungry man in the vicinity)
2. When the onions are caramelized, add the tomatoes and cook down until juicy. It will get redder as it cooks. Fresh tomatoes look a bit orange. Add water if you need it don’t let it burn
3. Add in your garlic. Gotta let that cook
4. add in add in all the other spices until it tastes like what you want. This is where a good palate comes in handy.
5. Let it cool completely. I did this overnight. Don’t want to ruin my blender with hot stuff. Did that once before. Not a good look.
6. Once everything is all cooled, blend until smooth.
DONE!
Unless it’s not a deep enough red for you. Then cook it some more.
Put in a jar and use it up as quickly as you can. Remember it doesn’t have the preservatives that store bought ketchup has so it will spoil. But you can freeze it, add a teaspoon of vodka to the finished and cooled product or properly can it. I suggest you make small batches. But I know that can be an itchb when you run out at the wrong time. But some things are worth the sacrifice. I am satisfied with the ketchup.
Bon appetite!
Peace
A few months back, I was watching “You Are What You Eat” a reality show on BBC America. And this little she devil talks a lot of cash money isht to people on her show who need to lose weight. I’m thinking they pick those people carefully, otherwise her head would get flown. But her recommendations and observations are always right on point.
One of the observations she made to this teenager was that she ate too much ketchup. Me and the teeny-bopper were like, “What’s wrong with ketchup?” but I did the knowledge. And about a third of that bottle/packet is sugar. That’s just way too much.
If you have been following the sporadic postings of this blog, you know I’m on a mission to be closer to nature while being less invasive. I won’t feed my family that foolishness. And what is in the other 2/3rds? Probably preservatives. I cannot tell you the last time I bought a bottle of ketchup. You buy a big regular sized bottle and you have enough to last you for years. I have lived in my house for 9 years and I think I bought ketchup once. Granted I don’t eat a lot of food that requires it but 9 years? Really?
The God eats a lot of ketchup. And he has been threatening to buy some. I had to get my thoughts together. I say I live a certain way, then I have to make my word bond. I saw a lot of recipes on the ‘net and didn’t particularly care for any of them. I wanted my ketchup to be as all natural as one can be in February. So here is how it came together…
6 peeled tomatoes gutted and diced.
1 medium onion
2 T EVOO
Brown sugar to taste
Balsamic vinegar to taste
Salt
Pepper (because my baby likes bite)
Paprika
3 cloves of garlic
1. Sauté the onions in the oil (this will summon any hungry man in the vicinity)
2. When the onions are caramelized, add the tomatoes and cook down until juicy. It will get redder as it cooks. Fresh tomatoes look a bit orange. Add water if you need it don’t let it burn
3. Add in your garlic. Gotta let that cook
4. add in add in all the other spices until it tastes like what you want. This is where a good palate comes in handy.
5. Let it cool completely. I did this overnight. Don’t want to ruin my blender with hot stuff. Did that once before. Not a good look.
6. Once everything is all cooled, blend until smooth.
DONE!
Unless it’s not a deep enough red for you. Then cook it some more.
Put in a jar and use it up as quickly as you can. Remember it doesn’t have the preservatives that store bought ketchup has so it will spoil. But you can freeze it, add a teaspoon of vodka to the finished and cooled product or properly can it. I suggest you make small batches. But I know that can be an itchb when you run out at the wrong time. But some things are worth the sacrifice. I am satisfied with the ketchup.
Bon appetite!
Peace
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