Not so-stinky pits

I make my own deodorant. Super weird in one way, super great in others. First you have to understand that I love making everything that I can. I had all the ingredients on hand, didn't have to go out to buy a thing to make it. Seemed like a no-brainer. I had even saved a roll up container to put it in. That didn't work out so well when it got warmer out, so we just scoop a little from a jar in the bathroom. You could almost eat this stuff, but I wouldn't actually recommend it.

I tried it, and it was amazing, though it started to sting a bit. Went back to the website, and saw there was a sensitive skin recipe. Bingo! I convinced my husband to use it, then our teenage son and after that I think everyone was using it. 

The only problem, I think it stains. So, use it when you wear black or dark grey. It helps your other deodorants work better, I swear. 

Here's my recipe, 

Standard formula:

1/4 c. baking soda

1/4 c. cornstarch

10 drops tea tree oil

2+ T. coconut oil, melted. Can also use shea butter, cocoa butter, etc. 

For sensitive skin: 

2 T. baking soda

6 T. cornstarch ( if you have very sensitive skin, substitute arrowroot powder)

10 drops tea tree oil

2+ T. coconut oil, melted

+ optional 

additional essential oils for fragrance

up to 1 tsp. vitamin E oil, or sweet almond oil

You may have to mess with your own formulation a bit. We switched coconut oil brands, and now I don't need to add vitamin E really. I can, because I have tons left but it isn't necessary.  I've even heard that you can use straight coconut oil as deodorant. Less is more sometimes. 

Do your own pit test, maybe against your storebought deodorant at first. One on the right, the other on the left. Sniff after you wake up in the morning, see what you think. You might be surprised by how good you smell, with your new homemade stock.

Here's where I first heard about making my own deodorant. Her adventure always inspires me, even if it's about stinky pits. 

http://angrychicken.typepad.com/angry_chicken/2008/07/homemade-deodor.html

Taco, Taco, Taco Bell. No, not really.

Vegetarian Tacos with Salsa

12 taco shells
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 lb. fake ground beef OR one cup TVP in one cup boiling water
2 tablespoons ketchup

salsa and other fixings such as cheese, sour cream, avocado, etc.

Turn on oven, put in shells.

Warm TVP, stir in spices. Add ketchup, reduce the heat to medium and cook for five minutes, stir occasionally.

The mixture should vaguely resemble ground beef when it's ready.

Simple Salsa

1 clove garlic
1/4 cup fresh cilantro, loosely packed.
1/2 lime
1 can tomatoes with chilies, drained as best you can

Peel the garlic and drop in food processor. Let it run for a little while, til it's finely chopped. Add the cilantro and pulse to chop fine. Add tomatoes and pulse for 2-3 times for chunky salsa, or longer for smoother. Add lime juice, somewhere in there.

Serve at once, or refrigerate until ready to serve. We use this for everything, recipes that whatever funky salsa you picked up might not work in, like mango salsa or pineapple. Go crazy!

Mead

Mead

Makes six 750-ml bottles

17 cups/4.25 L water

3/4 cup/185 g packed dark brown sugar

3/4 cup/185 g granulated sugar, plus 6 teaspoons

Zest and juice of 2 lemons

1/4 teaspoon active dry yeast

18 raisins

• In a large stockpot, bring the water to a boil. Stir in the brown sugar, the 3/4 cup granulated sugar, the lemon zest and the lemon juice. Remove from the heat and let cool to warm, 105° to 115°F/40°C to 46°C. Stir in the yeast until dissolved. Let stand, uncovered, at room temperature for at least 12 hours. (I think you're trying to capture some local yeasts this way. Not sure.) 
• Put 1 teaspoon granulated sugar and 3 raisins into each of six wine bottles. ( We have some flip tops bottles that we use, purchased with sodas from World Market inside and sterilized AFTER we drank the sodas.) Strain ladles of the mead through a funnel into the bottles. Cap tightly with corks or bottle stoppers. Place in a cool, dark place for 1 to 2 days, until the raisins have risen to the surface. Store in the refrigerator until ready to serve. 
  
  

We left ours in the basement for a long while, and they became VERY fizzy. I guess that it ends up mildly alcoholic, but we really didn't notice it.