Coastal Home Blog
Archive for December 2014
With the Winter weather comes dry skin. This little DIY will help smooth things out.
DIY SUPPLIES & INSTRUCTIONS:
To make this recipe, you'll need:
6 oz coffee butter (or other soft butter like mango or avocado)
6 oz Shea Butter
1.5 oz oil ( I used half sweet almond and half argan oil)
Fragrance oils- I used vanilla and a hint of caffe latte (coffee butter has a strong fragrance already)
2 heaping tablespoons-Arrowroot powder, cornstarch or modified tapioca starch
Preservative (if for other than personal use)
Double boiler or glass bowl and pot
One of these: Immersion blender(stick), stand mixer, hand mixer OR fork
Before you begin you want to disinfect your equipment and workspace. It's best to use a solution of bleach and water or if you don't have that on hand you could spray everything down with isopropyl alcohol and let it sit for a while then wipe with clean paper towels. I use a new role of towels for each project.
First you want to melt your butters and oils in a double boiler. If you don't have one, that's okay. You can just use the heat safe glass bowl set on top of a pot with water in it on the stove. Stir over low heat until everything melts together. Don't put butters in the pot directly over heat or microwave them. They can burn and Shea can become grainy if overheated. Unfortunately I didn't get a picture of it pre-melted.
Dish up New Year’s luck with Hoppin Johns
New Years Lucky Hoppin’ John Recipe
1 pound dried black-eyed peas
1 small smoked ham hock (about 1/2 pound)
2 bay leaves
2 cloves garlic, smashed and peeled
10 cups water
1/2 pound fresh spicy chorizo sausage
or spicy Italian sausage
1 cup rice
1 teaspoon salt
1 cup sliced scallions (6 to 7)
1 large red bell pepper, diced
1. Soak the black-eyed peas overnight in water to cover by 2 inches. Drain well.
2. In a large pot, combine the drained black-eyed peas, ham hock, bay leaves, garlic and water.
Bring to a boil, reduce to a high simmer, partially cover and cook until the peas are almost
tender, about 45 minutes.
3. Meanwhile, prick the chorizos in several places with the tines of a fork. Fill a medium skillet with
about 1/8 inch of water. Add the sausages and bring to a boil over medium-high heat. Cook the
chorizos until cooked through, about 10 minutes. Set them aside and discard the cooking juices.
When cool enough to handle, cut the sausages into 1/2-inch dice.
4. Add the chorizos, rice and salt to the pot, re-cover and cook until the rice is tender, about
20 minutes. Stir in the scallions and bell pepper about 10 minutes before the rice is done. If
desired, pull off any meat from the ham hocks and add to the pot. Discard the bay leaves.
Makes 10 servings
Total time: 1 hour 5 minutes, plus overnight soaking
Per serving: 344 calories, 10 g fat, 46 g carbohydrates (7.6 g fiber), 18 g protein.
Nestled into a seaside cliff in Cornwall, England is The Edge, a tiny beach cottage with huge ocean views.
Cornwall beach house. The interior features classic beach cottage finishes with wood floors, beadboard ceilings and white-painted woodwork.
The living area has a wall of floor-to-ceiling windows to take full advantage of the view. The glass wall folds away to completely open up the space to the sea air and views.
The sunlight and ocean breeze pours into the wide open glass doors.
Clean, coastal design lines and crisp white with blue accents can be seen throughout the beach house.
Several porthole windows add a distinctly nautical touch. The bedroom is small but does accommodate a double bed pushed up against the wall. Another floor-to-ceiling window offers views of the ocean from the bed.
The ocean views from the deck are to die for.