Monday, 21 November 2016

Gather around the table and enjoy our Thanksgiving Blunders...

When you are cooking a meal to feed many people, especially when the precious oven real estate is involved, it can be tough to get everything cooked perfectly and on the table at the same time. But if you have one of these Thanksgiving blunders, it's not the end of the world. Here are some easy fixes for your food fiascos!


Mashed Potatoes: If you have lumpy potatoes and you want to smooth them out, you can try two different approaches. Put the potatoes through a ricer or use a hand masher. If you don't have a ricer or masher, you can try an electric mixer. The mixer may take out the lumps but can also result in a glumly consistency. It may help to start your potatoes off in cold water that you bring to a boil rather than putting them in boiling water, so they cook evenly. 

Gravy: If you are making homemade gravy, it can be tricky to get it just right. So if the gravy turns out too think, whisk together 2 teaspoons of cornstarch or flour and 2 teaspoons of cold chicken broth or water. Mix well with the warn gravy. You can do this a couple of times if necessary. Alternatively, if the gravy is too thick, mix in warm chicken or turkey broth to thin it out.

Vegetables: If you overcook your vegetables, you can't just fix them easily but there is hope! If you have overcooked cauliflower, broccoli, asparagus or carrots, you can mix them with little salt and pepper, butter, chicken stock or olive oil... and a touch of cream. This will turn them into a creamy side dish. It may not be as healthy, but at least you don't have to trash them!

Dressing: If you make dressing the old fashion way... stuffed in the turkey, you might find the dressing to be a little soppy! When the turkey is stuffed with dressing, it can often become too moist. One way to fix this right up is to remove the stuffing from the turkey (after it's done cooking) and bake for approximately 15minutes at 375 degrees. This simply dries it out and brings it back to the texture we all love!

Turkey: There are lots of ways to cook a turkey meaning even more ways the cooking can go wrong. When cooking a turkey, be patient. If you gave yourself a certain amount of time to cook the turkey, be careful not to obsessively check on it. When you open the over door, it cooks down the oven which can increase your cooking time. Also be sure to let the turkey rest for 30 minutes before you carve it for the best results.

Have more Turkey day tips? Share them in the comments below!

Happy Thanksgiving!

Sunday, 20 November 2016

Let's talk soap! Natural Black Mud Mask Soap Review

The Dead Sea has long been a source of health, beauty and possesses properties that may help with skin aliments like eczema, acne, psoriasis stimulate blood circulation and restore water to body cells.

The bar comes packaged in a cardboard box featuring an image of Dead Sea. Check the box carefully other than just grabbing one off the shelf as there are multiple products in the Dead Sea Miraculous Source line and the packaging is similar. The mineral soap has a navy coloured box, the Natural Black Mud soap has a black box and their sulphur soap has a dark grey box. I know they'll going with colours you'd associate with mud but I would prefer it if the manufactures wouldn't use shades so similar to each other.

So, my skin is oily, and dry occasionally I suffer with spots on my face like seriously someone told me when I was 17 they would disappear when reached my twenties, they were definitely was wrong cause I'm 24 and still get spots. So over the last few years I've been wanting something that was fragrance/and perfume free, something organic if possible and no harsh skin irritant ingredients.

You can use this soap on the face and body, and you can lather and apply then leave up to three minutes and wash off. 

I use this when I have a break out or if my skin feels particularly clogged and/ or dry. 
All I dos wet my face, wet the bar and then apply the mud to my face. After a couple of minutes I rinse the mud off and then pat my skin dry. I don't use this every day, just couple of days or when needed. The box doesn't mention anything about how often to use it and I know plenty of people who use this ever along side/instead of their regular facial soap. 
My skin always looks nice and glory after each use and feels really soft and hydrated. I find that using the soap when I have a break out tends to help clear it up a little quicker and helps me feel extra clean. 
The smell leaves a little to be desired but hey, it's mud! At least the smell doesn't linger.

A few people that I've discussed this with have said that they found it a little too prickly but I have to disagree. You only need apply a light layer of mud so the bar lasts for ages.

According the manufactures blurb the soap is made according to a traditional family recipe which includes Olive, Palm, Coconut Oil and vegetable oil. There are no detergents or animal fats- instead the soap has been filled with minerals uniquely found in the Dead Sea. The dead sea range is also lanolin and sodium laurel sulphate free. This soap aims to remove dead skin cells and impurities. 
Using the Dead Sea soaps may help with increasing blood circulation.

With continued use, my skin has appeared to feel softer, less dehydrate, fresher and radiant and generally improve the condition of my skin whilst removing dead skin cells and impurities with ease without the stripping effect you can find from other products.

Overall, I'm super super impressed with this product, I've been using the soap for about 5 months, and I've literally bought this in bulk so I don't run out. I am always recommended it to my friends who also struggle with bad break outs and they love it. I've literally tried every spot treatments even the expensive brands (I found they give me more spots). 

Malki Dead Sea range, you can find their products online at Dead Sea Bath Care and Boots their products start from £3.75 and think this will now be a staple skin/body product for me from now on.

Love, love, love it!

Have you tried dead sea, clay or mud products?

I am going to give this bar a 9/10. Fab price, fab results and only one point knocked off for the scent.

Tuesday, 8 November 2016

Pumpkin Soup Recipe

There's so much to love about fall. It's cooler weather, the colourful leaves on the trees, and a comfortable sweatshirt and jeans. 

One of my favourite thing about fall is that we can finally have soup again! Not that I don't try and sneak it in during the summer, but it's usually too hot to really enjoy a good soup. As I was looking though some old recipes, I found one that I was a little unsure of: pumpkin. Now, I love any kind of baked goods that goes along with pumpkin - pumpkin chocolate chip cookies, pumpkin bread, pumpkin sheet cake. Surprisingly, pumpkin pie is not my favourite, mostly because of the texture. But I figured that since so many people rave about pumpkin soup, I needed to give it a try as well.
I am so glad I did! It was amazing and I will definitely make it again. I was pleasantly surprised at the rich flavour and the smooth texture. If you want a purely authentic pumpkin soup, you can use up some of the pumpkins so popular at this time of the year. If you don't have that much time, a coupe of cans of pumpkin puree work well. 



Ingredients:
1oz (25g) Butter
1 medium onion, peeled and finely chopped
1 lb 8oz (700g) pumpkin, peeled, deceased and chopped into 1 inch (2.5cm) dice
10 fl oz (275ml) whole milk
1 1/4 pints (725ml) stock made with Marigold Swiss Bouillon Vegetable power
Salt & Freshly milled black pepper


Method:
Begin by melting the butter in the saucepan, then add the onion and soften it for 8 minutes. 

After that add the chopped pumpkin, then give everything a good stir and season with salt and pepper. 

Put the lid on and keeping the heat low, allow the vegetables to sweat gently and release their juices the should take about 10minutes. Next, pour in the milk and simmer gently for about 20 mixtures. Put the kid on for this but leave a little gap (so it's quite on) because with the presence of the milk, it could boil over. Keep a close eye on it anyway. 

When the soup is ready, pour it into a food processor or blender and blend it to a puree, leaving a little bit of texture. It doesn't need to be absolutely smooth. You will probably need to do this in 2 batches.

Serve the soup in warm bowls.

Monday, 7 November 2016

Why We Love Autumn on the Farm.

We all know being on the farm is the best, but fall on the farm might be our favourite season. Here are a few reasons we love Autumn on the farm.


Beautiful surroundings, orange leaves, the smell of fall in the air.

The ability to slow down a little bit.

Lower temperatures mean working without being so hot!

The smell of the tobacco barn!

Riding the tractor without sticking to the seat

Visiting with family and friends around the fire pit.

Hunting time.

The rich colours of the leaves, the pumpkins and the fields.

When the last load of grain leaves the field it feels like a successful season. 

No more bugs.

Dinner on the tailgate.

Just a few more minutes a day together.

Pecan and apple cider time.

The sound under your feet and the fresh air.

Thanksgiving is around the corner and it's the best on the farm.

Doing chores in a hoodie.

Spending a little time canning!

Farm sunsets are gorgeous in the fall.