My new favorite website (that I check daily) is Pinterest. There are tons of great craft/DIY/home decor ideas, among other things. One of the things I “pinned” is DIY laundry detergent. To give credit where credit is due, I found the “recipe” here . It does seem like more money up front (and it is). But since this mix is way stronger than the store bought stuff, it lasts a lot longer. According to the blogger who gave me the idea, one tablespoon per load will last about 9 months! I just made my batch a few mins ago. We’ll see how well it works
No, that’s not cheese…it’s the Fels-Naptha soap…grated like cheese!
The ingredients: Borax, baking soda, super washing soda, fels-naptha soap and oxyclean. Mix it all together in a large trash bag and then store in a pretty jar!
FYI…we found all of the ingredients at Walmart! The glass jar we’re storing the detergent in is from World Market (I plan on decorating it somehow…eventually).
Just a random photo from an old familiar place…listening to my husband play an old familiar tune on his guitar…
How deep the Father’s love for us
How vast beyond all measure
That He would give His only son
And make a wretch his treasure
How great the pain of searing loss,
The Father turns His face away
As wounds which mar the chosen One,
Bring many sons to glory
Behold the Man upon a cross,
My sin upon His shoulders
Ashamed I hear my mocking voice,
Call out among the scoffers
It was my sin that held Him there
Until it was accomplished
His dying breath has brought me life
I know that it is finished
I will not boast in anything
No gifts, no power, no wisdom
But I will boast in Jesus Christ
His death and resurrection
Why should I gain from His reward?
I cannot give an answer
But this I know with all my heart
His wounds have paid my ransom
Tonight, my brand new lens arrived! So of course I had to test it out. In short…I’m in love. Just wait til I get it out in some natural light…oh goodness.
Anyway. My husband made a delicious meal tonight: pan seared lamb with a rosemary balsamic reduction, roasted brussel sprouts, yellow cauliflower and purple potatoes (talk about a colorful meal!). It was fabulous. I tried to capture every moment of the process (but occasionally got distracted taking pictures of our cats).
So, step one: Preheat your oven to 400 degrees. Next, wash your veggies! This is a very important step (especially when you buy the veggies fresh from the farmer’s market, like we did). Once all your veggies are washed you’ll want to prep them by peeling the potatoes and cutting them into bite sized pieces, chop the cauliflower into florets, and remove stems (and any yucky yellow leaves) from the brussel sprouts. Next, toss the brussel sprouts in extra virgin olive oil, and season with extra course sea salt and freshly crushed pepper. Spread them out on a baking sheet.
Next, toss the yellow cauliflower in extra virgin olive oil, and season with pink himalayan sea salt (or just kosher salt if that’s what you have…no need to get too fancy). We got pink himalayan sea salt from my favorite store right around the corner: Cost Plus World Market. It was cheap. Anyway, don’t forget the freshly crushed pepper!
Then Go ahead and place them on the same sheet with the brussel sprouts.
Now, the potatoes get the same treatment as the other veggies (extra virgin olive oil, sea salt, freshly crushed black pepper) with a few additional things: rosemary and thyme. Place on another baking sheet.
Throw them in oven for about 35 mins
While the veggies are roasting, prep the lamb by removing excess fat and sinew (tendons). If your knife skills aren’t the greatest, you may want to start this earlier (which is what I would’ve had to do!)
Cut the rack into chops and season with course sea salt, pepper, rosemary, coriander, paprika…
Next, melt about 1 tbsp of butter in a pan on medium-high heat. Then sear the meat (getting a nice brown crust on all sides…cook to your preferred done-ness).
Set aside the meat on a separate plate, covered by foil, to rest. Keep the pan on medium-high heat and add equal parts cabernet sauvignon, beef broth and balsamic vinegar. Add about 1 tsp of rosemary, and honey to taste. Reduce until it coats the back of a spoon (maple syrup consistency). Be very careful…this is really easy to screw up! Pay attention and don’t leave the kitchen to relieve yourself, watch tv or take photos of your cats…
And that’s it, your balsamic sauce is ready! Spoon the sauce over your lamb once you’ve plated:
Final step: devour.
Sorry there aren’t many measurements here. My husband doesn’t measure anything (that stinker). You may just need to figure it out by trial and error.
My new toy is on its way…a 35mm f/1.8 lens for my camera! This will be the first new lens since we bought the camera in 2010. I’m excited to see what this lens can do (compared to the kit lens I’ve been using). The reviews are good and I’m eagerly awaiting its arrival. Time to step up my game…
(photo from Amazon.com)