I have been using Vaseline Lip Therapy for at least 15 years if not more...I recently found this Vaseline Lip Therapy while doing an online search for streamlining your purse of all things...as far as I know it isn't available in stores in the US but you can order it from Amazon here: Vaseline Lip Therapy Rosy Lips. It is more expensive than the vaseline lip therapy that I normally buy at Wal-mart for $.97, but it has a slight pinky rose tone to it so I can use it in place of lipstick/lip gloss.
Scones....yum....
A great recipe if you like scones...
I make mine with chocolate chips but you could add whatever you wanted to this recipe:
350 degree oven
3 1/2 cups flour
1/2 cup sugar
2 1/4 tsp baking powder
1 cup butter (cut up into small squares and put in a small bowl in freezer until you are ready to blend it with the dry ingredients)
2/3 milk or half and half (we use half and half)
2 tsp almond extract
1 large egg
1 cup (more or less) chocolate chips
small cup of milk to brush on top of scones
small amout of sugar for sprinkling on top
Pulse first 3 ingredients in a food processor (or you could mix by hand and then cut in the butter with a pastry blender). Add butter to food processor and pulse until the butter looks the size of small peas. Mix the rest of the ingredients in a small bowl and then add all of them in a larger bowl and mix just until the dough comes together (don't over mix or you will melt the butter which you don't want to do). Roll the dough out onto a lightly floured silpat mat or counter and then use biscuit cutter or small drinking glass to cut out. Place on baking sheet and brush with a little bit of milk and some sugar sprinkled on top. Bake in oven for 15 minutes. Let cool for a minute or two then transfer to cooling rack.
A great recipe if you like scones...
I make mine with chocolate chips but you could add whatever you wanted to this recipe:
350 degree oven
3 1/2 cups flour
1/2 cup sugar
2 1/4 tsp baking powder
1 cup butter (cut up into small squares and put in a small bowl in freezer until you are ready to blend it with the dry ingredients)
2/3 milk or half and half (we use half and half)
2 tsp almond extract
1 large egg
1 cup (more or less) chocolate chips
small cup of milk to brush on top of scones
small amout of sugar for sprinkling on top
Pulse first 3 ingredients in a food processor (or you could mix by hand and then cut in the butter with a pastry blender). Add butter to food processor and pulse until the butter looks the size of small peas. Mix the rest of the ingredients in a small bowl and then add all of them in a larger bowl and mix just until the dough comes together (don't over mix or you will melt the butter which you don't want to do). Roll the dough out onto a lightly floured silpat mat or counter and then use biscuit cutter or small drinking glass to cut out. Place on baking sheet and brush with a little bit of milk and some sugar sprinkled on top. Bake in oven for 15 minutes. Let cool for a minute or two then transfer to cooling rack.
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| getting started..... |
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| this is one of the best investments I have ever made...recipe holder |
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| dough.... |
His and Hers...coffee....
We take our coffee STRONG around here, we only like the strongest, boldest, darkest coffee. Because we use two different coffee makers - a Mr. Coffee 4-cup drip maker (for him) and a Bialatti Stovetop Espresso Percolator (for me). True coffee connoisseurs grind fresh coffee everyday but we usually grind a few days worth at a time to save time in the morning when we need caffeine...now. The Bialatti needs a finer grind and it makes a very strong coffee, it is probably not a "true" espresso but it is strong enough for me (of course I add sugar, and half and half just for fun).
We take our coffee STRONG around here, we only like the strongest, boldest, darkest coffee. Because we use two different coffee makers - a Mr. Coffee 4-cup drip maker (for him) and a Bialatti Stovetop Espresso Percolator (for me). True coffee connoisseurs grind fresh coffee everyday but we usually grind a few days worth at a time to save time in the morning when we need caffeine...now. The Bialatti needs a finer grind and it makes a very strong coffee, it is probably not a "true" espresso but it is strong enough for me (of course I add sugar, and half and half just for fun).
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| The process..... |
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| My poor Bialatti, I dropped it on our tile floor and it is all crooked and the lid won't close proper but that is okay because I keep the lid open anyway so I can see when the coffee is done! |
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| My jar, his jar and our canister that holds his jar (just because I think it is cute and I want to use it) |
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