Welcome to our Home and Lifestyle page of The Local. Here you will find various contributions from our readers and ourselves that look to enhance your living. Recipes, craft, furnishing and gardening or anything that comes to mind when we think about simplifying and enriching our lives.
Do you have something you'd like to read here? Would you like to contribute something for our readers? Please email us @ thelocal19@bigpond.com
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WINTER BLUES - KEEPING YOUR PET SAFE AND HAPPY
You are outside in the backyard. The clouds are over head, the wind is chilly and there is a slight dampness in the air. You can't wait to get back inside to sip your favourite hot beverage and sit in front of the heater. It's the winter blues - and you are not the only one. Your four legged friend is right by your side and can't wait to get back into their bed or favourite resting spot. Here are some tips on how to help your pet fight the winter blues.
Do I have to go outside?
If your pet spends the majority of their time outside then proper outdoor housing is a must. There are fantastic ranges of kennels for dogs and enclosures for cats that offer water, rain, frost and wind protection. Make sure the housing is placed away from the seasonal elements in a position where they feel secure and cosy.
Whether inside or outside make sure your pets bedding is raised off the floor and away from cold drafts including the door ways of kennels. Fill an outside kennel with warm dry blankets that are washed regularly.
Feed me, feed me!
You'll probably notice your pet's appetite will increase during winter. This is especially true in outside pets that will use more energy to keep warm. Keep a close eye on your pet's weight ensuring they are nourished, but not overfed from too many winter snacks.
A very woolly winter's day
Particularly cold winters days can be uncomfortable for slim, younger or older dogs. Try placing a hot water bottle (with warm not hot water) into your pet's kennel. This will soon make a comfortable place to rest. A caution for pets who love to chew, only use warm water and if you have any doubts there are other options such as heating discs and pads.
Get my lead!
There's nothing like a walk in the park and some aerobic exercise to get rid of the winter blues. Rug up and head out for your pet's favourite activity. Not only will your dog love you for it, you'll be feeling fantastic in no time too.
Creaking bones and awkward moves:
If your pet is struggling to get out of bed then it could be a sign of arthritis or an age related disease. Often these problems are provoked by cold weather and we recommend 6 monthly check-ups particularly if your pet is showing signs of ageing. Find out more about senior pet care including arthritis here.
Quick tips for older pets
- Create a warm haven where your older pet can curl up and avoid draughty areas.
- Elevate their bed up off the cold floor. Particularly concrete and hard surfaces.
- Provide thick warm bedding and use heating products where possible.
- Maintain your pet's joint mobility by providing regular exercise (20 minute daily walks on level ground)
- If you believe your pet is in pain please ask us for veterinary advice. Advancements in veterinary medicine make treatment for the ailments of age related disease possible.
Image taken form the internet No Copyright infringement intended
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Image taken from the internet No Copyright infringement intended
|
19th May 2020
Candlelight image and content
“no copyright infringement is intended”
Bring Inner Warmth and Solace into your home.
In these current times as our personal and families daily stress and mental health has become a greater issue;
this week we suggest -
Candles are scientifically proven to soothe us. The gentle, mesmerising quality of their light makes them a perfect aid for any relaxation routine. The science of candles has transformed that one step further; creating scented candles proven to transform your mood.
It is a candle’s flame that helps to soothe our soul by reducing stress and increasing self-awareness. The soft illumination helps us to calm down and even achieve a meditative state as we loose the days worries and stresses watching the flame and the glow.
But how does a candle flame help to calm us down and relax our minds?
The low light that comes from a candle is captured by your sight and sent straight to your brain for processing. Because of our associations with candlelight, the body begins to relax , helping how we feel emotionally and physically.
Some of the perks of feeling more relaxed include more energy, better sleep, enhanced immunity, less pain and a more pleasant personality.
A scented candle offers additional benefits. The scent emanated from the burning reaches yet another one of our senses, smell. We all have our trigger scents; scents that make us feel good and scents that remind us of unpleasant or unhappy times. By choosing a scent we find relaxing, or a scent known for its calming properties, you can enhance your candlelight experience.
While all candles offer a sense of calm, a scented candle that balances your mood is hoped to make a world of difference. Scented candles are infused with premium aromatherapy oils, designed to induce different feelings and emotions.
Increase your sense of calm by trying one of these ideas:
- Lighting up a calming scented candle in the bathroom as you enjoy a warming bath.
- Adding your favourite relaxation scent just before bed to your pillow case and winding down with a lovely book.
- Incorporating candlelight with a relaxed exercise routine like yoga for stress relief.
- Meditating daily and enhance your space with candlelight.
Take a look at our "Frankie and Me" Candles online @ https://www.bingaranewsagency.com/weekly-specials.html offer this week in our Specials. They are an absolutely divine enhancement to your home and you will not be disappointed with the fragrance they emanate just being opened.
12th May 2020
This week we are cooking lamb shanks in the slow cooker, easy peasy cooking and we are looking at what's happening in the garden.
Covid-19 restrictions are giving you the opportunity to
get into the garden and start planting
The long days at home forced on many us by the COVID-19 pandemic offer the perfect excuse to get into the garden, and perhaps revive an unloved veggie patch.
Gardening is not only a way to secure food, but find peace as well.
It's not just produce you’re going to get it's the meditative, calming effect that comes with toiling the soil.
Gardening simply is a way to make you feel better, giving purpose and productivity with positive mood lifts.
The results are abundant in a few weeks time, giving satisfaction and pride in home grown produce.
Getting started
If your vegetable patch looks a bit abandoned and sad, the first step is pulling the weeds out.
Dig over your soil.
While the soil could be left as-is, lime could be added, or compost and blood and bone to aid breaking down and enriching the soil.
Get your seedlings and seeds ready.
The most important thing is water.
Time for leafy greens
March is a good time to plant leafy greens and brassicas.
There's lots of leafy greens you can put in, spinach is perfect timing for that.
This will be feeding you within a couple of weeks if you keep it well-watered.
Get all your seedlings in. There's a lot that can go in now, like beetroot, spinach and lettuce."
Leafy lettuce rather than hearted lettuce at this time of the year would give a quick turnover.
Broccoli, cauliflower and Asian greens could be harvested as seedlings, and turnips were a good short-term and long-term crop.
Sow the seeds haphazardly, and thin out the plants as they come up, leave the stronger ones in and you've got a long-term food.
Autumn is a great time for the onion family.Garlic can go in very soon. Shallots, spring onions, chives.
No garden, no worries
Alfalfa sprouts could be grown in the kitchen
If you have an apartment and you don't have a garden it doesn't mean you can't be productive.
Herbs could also be grown inside and outside.
Use those sunnier sides of your house to get production happening, as long as you're supplementing with water and a bit of food.
Arma-garden, what to plant right now that you can start eating in a few weeks time
While basil is finishing up, well established seedlings could still provide a harvest.
For those with a bigger garden, fruit trees would be ready to buy in a couple a months — so it was a good time to prepare the ground.
You'll get a more established tree quicker if the site is prepared
And, don't forget your flowers. Autumn is a great flowering time. Go out and harvest them and bring them inside to add some colour.
No excused needed, get out and get gardening, it is good for you, make the most of your time and get some therapy in as well.
get into the garden and start planting
The long days at home forced on many us by the COVID-19 pandemic offer the perfect excuse to get into the garden, and perhaps revive an unloved veggie patch.
Gardening is not only a way to secure food, but find peace as well.
It's not just produce you’re going to get it's the meditative, calming effect that comes with toiling the soil.
Gardening simply is a way to make you feel better, giving purpose and productivity with positive mood lifts.
The results are abundant in a few weeks time, giving satisfaction and pride in home grown produce.
Getting started
If your vegetable patch looks a bit abandoned and sad, the first step is pulling the weeds out.
Dig over your soil.
While the soil could be left as-is, lime could be added, or compost and blood and bone to aid breaking down and enriching the soil.
Get your seedlings and seeds ready.
The most important thing is water.
Time for leafy greens
March is a good time to plant leafy greens and brassicas.
There's lots of leafy greens you can put in, spinach is perfect timing for that.
This will be feeding you within a couple of weeks if you keep it well-watered.
Get all your seedlings in. There's a lot that can go in now, like beetroot, spinach and lettuce."
Leafy lettuce rather than hearted lettuce at this time of the year would give a quick turnover.
Broccoli, cauliflower and Asian greens could be harvested as seedlings, and turnips were a good short-term and long-term crop.
Sow the seeds haphazardly, and thin out the plants as they come up, leave the stronger ones in and you've got a long-term food.
Autumn is a great time for the onion family.Garlic can go in very soon. Shallots, spring onions, chives.
No garden, no worries
Alfalfa sprouts could be grown in the kitchen
If you have an apartment and you don't have a garden it doesn't mean you can't be productive.
Herbs could also be grown inside and outside.
Use those sunnier sides of your house to get production happening, as long as you're supplementing with water and a bit of food.
Arma-garden, what to plant right now that you can start eating in a few weeks time
While basil is finishing up, well established seedlings could still provide a harvest.
For those with a bigger garden, fruit trees would be ready to buy in a couple a months — so it was a good time to prepare the ground.
You'll get a more established tree quicker if the site is prepared
And, don't forget your flowers. Autumn is a great flowering time. Go out and harvest them and bring them inside to add some colour.
No excused needed, get out and get gardening, it is good for you, make the most of your time and get some therapy in as well.
Up your autumn gardening game with these seasonal gardening tips that will have your yard coming up roses.
Summer has been and gone, and we say hello to autumn, when the leaves begin to develop those signature tints. The start of the new season might have you wondering: ‘what jobs should I be looking to tick off at home?’
1. Plant, plant, plant
Autumn’s the ideal time of year to plant – particularly trees, shrubs and perennials – because air temperatures have cooled, soil is still warm and you’ve hopefully had some rainfall to increase soil moisture.
The first thing to do is consider the state of your soil and undertake any soil improvements required, such as mixing in soil conditioners, prior to planting.
When the soil’s warm and moist, new plantings will establish good root growth before slowing down in winter.
You’ll see benefits again in early spring, when the plants you planted in autumn have had time to establish and show wonderful new growth ahead of the next summer’s heat.
Autumn is also a good time to begin transplanting shrubs or trees, and to make new plants from cuttings.
Take 10-centimetre cuttings from hardwood herbs such as rosemary and bay, or natives such as banksias, grevillea and coastal rosemary.
Remove the lower leaves, dip cuttings into the appropriate hardwood hormone powder and pot them in small containers of free-draining potting mix.
Keep the cuttings just moist and shelter them from the direct sun and out of the wind – you can use a plastic bag supported by wire. By spring, you should have rooted cuttings ready to pot up.
2. Plan your veggie garden
Start forward planning and planting now for your winter crops to ensure a bumper harvest. Try to get all brassicas, such as cabbage, kale, Asian greens, broccoli and cauliflower, in by the start of April.
Take a leaf out of the Botanic Gardens’ winter crop for the Little Sprouts Kitchen Garden, which includes beetroot, broad bean, broccoli, coriander, cabbage, celery, fennel, kohlrabi, lettuce, parsnip, snow and sugar snaps peas, silverbeet, swede, spring onion and turnip.
3. Fertilise
Choose a well-balanced fertiliser – one that has equal ratios of nitrogen, phosphorus and potassium, and contains calcium.
This will encourage plant cells to thicken, making your plants more resilient to fungus and disease during the cold and wet of winter.
4. Look after your lawn
Autumn’s ideal to help your lawn recover from the hot and dry summer, and to prepare it for the wetter and colder months.
It’s a good time to fertilise your lawn, but ideally you want a lower nitrogen content fertiliser than what you use in spring and summer.
A more evenly balanced nitrogen, phosphorus and potassium fertiliser will help repair damaged areas by promoting new growth. It will also promote new root growth before soil temperatures drop, giving your lawn a head-start for next spring.
Remove fallen leaves from your lawn regularly as these will deprive the lawn of light, causing it to die off and create brown patches.
5. Focus on roses
For rose aficionados, early autumn’s the time to fertilise to ensure your roses have a good supply for that final specky autumn flush.
6. Attract worms
Earthworms are a sign your soil is fertile. When you add organic matter such as leaves and cow manure to your garden soil, you'll attract earthworms, so there's no need to add more to your garden.
The worms you’ve attracted with organic matter will add nutrients from their castings, and make tunnels.
Check for borer damage on all deciduous trees, paying attention to the trunk at soil level. It‘s easier to check when trees are dormant and bare.
7. Load up your leaves
This time of year produces a lot of leaf matter – why not use this to start a compost of leaves?
Traditionally, ‘oak leaf mould’ was an integral part of potting mixes, but more recently it has been replaced by ‘coir’, which comes from the husk of a coconut, or pulverised well-composted pine bark.
Other handy hints
Good garden hygiene is always a great idea. Take care around the base of shrubs and trees to limit the build-up of mulch and other garden matter around the stem or trunk region, particularly in high rainfall areas such as the Adelaide Hills. This helps prevent collar rot and other fungal attack.
Autumn is also an ideal time to get stuck into pruning – either to shape your trees or encourage more fruit production.
Pruning should be carried out on deciduous trees only when they are fully dormant – too early or too late can open the tree to fungal attack through the wound.
This season there will be downy and powdery mildews appearing, particularly in the Adelaide Hills. Get onto it now, either with a soft option like spraying it with milk or using a preparatory fungicide.
Just make sure to read the instructions well and check their impact on the environment. Some can contain harsh elements which can be damaging to sensitive ecosystems.
You might also like to trim your hedges before the onset of winter to keep them compact and bushy at ground-level.
This story was originally published on the Botanic Gardens of South Australia blog, and was originally published on Good Living in March 2017.
Summer has been and gone, and we say hello to autumn, when the leaves begin to develop those signature tints. The start of the new season might have you wondering: ‘what jobs should I be looking to tick off at home?’
1. Plant, plant, plant
Autumn’s the ideal time of year to plant – particularly trees, shrubs and perennials – because air temperatures have cooled, soil is still warm and you’ve hopefully had some rainfall to increase soil moisture.
The first thing to do is consider the state of your soil and undertake any soil improvements required, such as mixing in soil conditioners, prior to planting.
When the soil’s warm and moist, new plantings will establish good root growth before slowing down in winter.
You’ll see benefits again in early spring, when the plants you planted in autumn have had time to establish and show wonderful new growth ahead of the next summer’s heat.
Autumn is also a good time to begin transplanting shrubs or trees, and to make new plants from cuttings.
Take 10-centimetre cuttings from hardwood herbs such as rosemary and bay, or natives such as banksias, grevillea and coastal rosemary.
Remove the lower leaves, dip cuttings into the appropriate hardwood hormone powder and pot them in small containers of free-draining potting mix.
Keep the cuttings just moist and shelter them from the direct sun and out of the wind – you can use a plastic bag supported by wire. By spring, you should have rooted cuttings ready to pot up.
2. Plan your veggie garden
Start forward planning and planting now for your winter crops to ensure a bumper harvest. Try to get all brassicas, such as cabbage, kale, Asian greens, broccoli and cauliflower, in by the start of April.
Take a leaf out of the Botanic Gardens’ winter crop for the Little Sprouts Kitchen Garden, which includes beetroot, broad bean, broccoli, coriander, cabbage, celery, fennel, kohlrabi, lettuce, parsnip, snow and sugar snaps peas, silverbeet, swede, spring onion and turnip.
3. Fertilise
Choose a well-balanced fertiliser – one that has equal ratios of nitrogen, phosphorus and potassium, and contains calcium.
This will encourage plant cells to thicken, making your plants more resilient to fungus and disease during the cold and wet of winter.
4. Look after your lawn
Autumn’s ideal to help your lawn recover from the hot and dry summer, and to prepare it for the wetter and colder months.
It’s a good time to fertilise your lawn, but ideally you want a lower nitrogen content fertiliser than what you use in spring and summer.
A more evenly balanced nitrogen, phosphorus and potassium fertiliser will help repair damaged areas by promoting new growth. It will also promote new root growth before soil temperatures drop, giving your lawn a head-start for next spring.
Remove fallen leaves from your lawn regularly as these will deprive the lawn of light, causing it to die off and create brown patches.
5. Focus on roses
For rose aficionados, early autumn’s the time to fertilise to ensure your roses have a good supply for that final specky autumn flush.
6. Attract worms
Earthworms are a sign your soil is fertile. When you add organic matter such as leaves and cow manure to your garden soil, you'll attract earthworms, so there's no need to add more to your garden.
The worms you’ve attracted with organic matter will add nutrients from their castings, and make tunnels.
Check for borer damage on all deciduous trees, paying attention to the trunk at soil level. It‘s easier to check when trees are dormant and bare.
7. Load up your leaves
This time of year produces a lot of leaf matter – why not use this to start a compost of leaves?
Traditionally, ‘oak leaf mould’ was an integral part of potting mixes, but more recently it has been replaced by ‘coir’, which comes from the husk of a coconut, or pulverised well-composted pine bark.
Other handy hints
Good garden hygiene is always a great idea. Take care around the base of shrubs and trees to limit the build-up of mulch and other garden matter around the stem or trunk region, particularly in high rainfall areas such as the Adelaide Hills. This helps prevent collar rot and other fungal attack.
Autumn is also an ideal time to get stuck into pruning – either to shape your trees or encourage more fruit production.
Pruning should be carried out on deciduous trees only when they are fully dormant – too early or too late can open the tree to fungal attack through the wound.
This season there will be downy and powdery mildews appearing, particularly in the Adelaide Hills. Get onto it now, either with a soft option like spraying it with milk or using a preparatory fungicide.
Just make sure to read the instructions well and check their impact on the environment. Some can contain harsh elements which can be damaging to sensitive ecosystems.
You might also like to trim your hedges before the onset of winter to keep them compact and bushy at ground-level.
This story was originally published on the Botanic Gardens of South Australia blog, and was originally published on Good Living in March 2017.
Lamb Shank Casserole
Ingredients
1. Preheat oven to 180°c. Toss lamb shanks in seasoned flour to coat. Shake off any excess. Heat oil in a large ovenproof casserole over medium-high heat. Cook lamb shanks, turning often, for 8 minutes or until well browned all over. Reduce heat to medium. Add carrot, celery, garlic and bay leaves. Cook, stirring, for 5 minutes.
2. Combine soup mix, stock, tomato paste and parsley in a jug. Stir into pan with barley and 1 cup water. Cover and bring to the boil. Transfer to oven and cook for 2-3 hours or until meat is very tender. Serve with mashed potato.
tips:
A slow cooker is a shortcut way to cook this flavour-packed meal.
I simply brown the lamb shanks, floured, in the olive oil transfer to the slow cooker
Combine all the other ingredients before placing in the slow cooker . Add over the top of the browned shanks and turn to low for 5-6 hours.
Serve with potatoes and for a quick option use Deb dried potato mash
For a change add 2 tblspns (or to taste) plum jam and rosemary
Perfect for cold days and prepared ready to eat by dinner time.
Please leave a comment below if you tried it and liked it or didn't
We want to give you things you're enjoying so suggestions are always appreciated...Marlene
Ingredients
- 4 lamb shanks
- 2 tbs plain flour, seasoned
- 2 tbs olive oil
- 3 carrots, peeled, chopped
- 2 celery sticks, sliced
- 2 garlic cloves, crushed
- 2 bay leaves
- 35g pkt salt-reduced French onion soup mix
- 2 cups salt-reduced beef stock
- 1/4 cup tomato paste
- 1/4 cup chopped fresh parsley
- 1/2 cup pearl barley
- mashed potato, to serve (optional)
1. Preheat oven to 180°c. Toss lamb shanks in seasoned flour to coat. Shake off any excess. Heat oil in a large ovenproof casserole over medium-high heat. Cook lamb shanks, turning often, for 8 minutes or until well browned all over. Reduce heat to medium. Add carrot, celery, garlic and bay leaves. Cook, stirring, for 5 minutes.
2. Combine soup mix, stock, tomato paste and parsley in a jug. Stir into pan with barley and 1 cup water. Cover and bring to the boil. Transfer to oven and cook for 2-3 hours or until meat is very tender. Serve with mashed potato.
tips:
A slow cooker is a shortcut way to cook this flavour-packed meal.
I simply brown the lamb shanks, floured, in the olive oil transfer to the slow cooker
Combine all the other ingredients before placing in the slow cooker . Add over the top of the browned shanks and turn to low for 5-6 hours.
Serve with potatoes and for a quick option use Deb dried potato mash
For a change add 2 tblspns (or to taste) plum jam and rosemary
Perfect for cold days and prepared ready to eat by dinner time.
Please leave a comment below if you tried it and liked it or didn't
We want to give you things you're enjoying so suggestions are always appreciated...Marlene
$22.99
This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.’
We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love ‘superfoods’ from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones.
In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants.
But the tide is turning. European Australians are beginning to accept and relish the flavours of Australia, everything from kangaroo to quandongs, from fresh muntries to the latest addition, magpie goose.
With recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.
BUY IT ONLINE HERE: https://www.bingaranewsagency.com/australiana.html
4th May 2020
The simplest Butter Cake the Kiddies can make with some supervision from Dads
for Mum this Mother's Day
for Mum this Mother's Day
From Allan Cunnigham’s Cook Book $15.00 @ https://www.bingaranewsagency.com/
Jean King’s
All Occassion Butter Cake
(I’ve added metric measurements for convenience of all the kids that are going to make their Mum’s this cake for Sunday 10th May. Mother's Day)
Mix together: 1/4lb ( 120g) Softened Butter, 1 small cup of sugar, 1 Large cup SR flour, 4 tablespoons milk and 2 eggs.
Beat all ingredients together until creamy. Bake in a moderate oven (180 C) for about 30 minutes
(Best line the cake tin with baking paper and grease.)
Now for those Kiddies wanting to make it a little different -
Chocolate Cake : Add 1 tablespoon Cocoa
Orange Cake: The rind of 1 orange, 2 tablespoons fresh orange juice instead of milk.
Coffee Cake: Add 1 desert spoon of Nescafe instant coffee
Cinnamon Cake: Add 1 dessertspoon cinnamon and dessertspoon of ginger
To serve:
Keep it simple and just add a dollop of fresh thickened cream.
Or melt 2 tblspns butter and pour over cake sprinkle with cinnamon or dust with icing sugar.
Happy Mother's Day Mum!
Jean King’s
All Occassion Butter Cake
(I’ve added metric measurements for convenience of all the kids that are going to make their Mum’s this cake for Sunday 10th May. Mother's Day)
Mix together: 1/4lb ( 120g) Softened Butter, 1 small cup of sugar, 1 Large cup SR flour, 4 tablespoons milk and 2 eggs.
Beat all ingredients together until creamy. Bake in a moderate oven (180 C) for about 30 minutes
(Best line the cake tin with baking paper and grease.)
Now for those Kiddies wanting to make it a little different -
Chocolate Cake : Add 1 tablespoon Cocoa
Orange Cake: The rind of 1 orange, 2 tablespoons fresh orange juice instead of milk.
Coffee Cake: Add 1 desert spoon of Nescafe instant coffee
Cinnamon Cake: Add 1 dessertspoon cinnamon and dessertspoon of ginger
To serve:
Keep it simple and just add a dollop of fresh thickened cream.
Or melt 2 tblspns butter and pour over cake sprinkle with cinnamon or dust with icing sugar.
Happy Mother's Day Mum!
29th April 2020
Photo - Inspired By Charm
A Perfect Addition to Mother's Day
A glass of wine, good book, or a plethora of bubbles can be the perfect addition to a hot bath, a more colourful and exciting option can be the bath bomb. Often moulded into a small sphere that fits into the palm of your hand (although
you can find them in fun shapes, too!) The bath bomb will instantly begin to fizz and disintegrate once it hits the water. Unleashing a pleasant aroma and filling your bath with a pop of colour (and in some cases, a little sparkle or full rainbow), a bath bomb can add a little zest and fun to a soothing self-care ritual.
Bath bombs often range from $5-$25 each, but you don't have to spend your hard-earned money on this delightful indulgence if you choose to make your own at home. In fact, the process is pretty simple and can be a relaxing and creative activity, as you can customise them to the scents and colours you like best. With this basic recipe, creating your own bath bomb should be pretty easy, and you'll be sudsing in a colourful, scented bath in no time.
Almost all bath bomb recipes call for the same ingredients and measurements,
with a few occasional exceptions. The key to great bath bombs is citric acid, which isn't hard to find online.You may be able to purchase citric acid from
your local pharmacy.
These bath bombs make perfect gifts (for others or yourself— self care is important!) You can put both large or small ones in cellophane gift bags like—
the ones you'd typically buy for cookies—or stack smaller ones in a wide- mouth Mason jar. Make a few batches using different colours and add various essential oils for an array of scents if you'd like some variety.
Bath Bomb Recipe Ingredients and Materials
Bath Bomb Instructions
Step 1: With the exception of the citric acid, mix the dry ingredients in a large mixing bowl.
Step 2: Pour all of the liquid ingredients in a jar with a top. Close the jar and shake it vigorously.
Optional: Dried flowers or sugar cake decorations, like flowers or stars
Step 3: Pour the liquid mixture into the bowl of dry ingredients, and use your hands to combine and meld together. At this point, add the citric acid. You'll probably notice a slight fizzing reaction because of the citric acid. No need to panic, as this is totally normal.
The mixture should be a bit crumbly (similar to the consistency of wet beach sand). Whatever you do, don't add water at this stage, or the bath bomb will fizz prematurely and be ruined.
Step 4: Mash the mixture into your chosen moulds very tightly. You may slightly overfill the moulds and use a spoon or glass to press the mixture in as tightly as possible. Immediately loosen the bombs from their moulds onto wax paper and let them dry overnight.
Step 4: Give the bath bombs a day or two to completely dry before using them or wrapping them up as gifts.
Step 5: Pop one in the bathtub, enjoy the burst of colours and fizz, and inhale the released aromas. Turn on some of your favourite music or podcast to accompany you while you soak, or simply slide into the bath and enjoy all of your hard work.
Please let me know if you're enjoying the content or that you've tried some of the article suggestions by writing in the comments and give us a rating. Thanks Marlene
A glass of wine, good book, or a plethora of bubbles can be the perfect addition to a hot bath, a more colourful and exciting option can be the bath bomb. Often moulded into a small sphere that fits into the palm of your hand (although
you can find them in fun shapes, too!) The bath bomb will instantly begin to fizz and disintegrate once it hits the water. Unleashing a pleasant aroma and filling your bath with a pop of colour (and in some cases, a little sparkle or full rainbow), a bath bomb can add a little zest and fun to a soothing self-care ritual.
Bath bombs often range from $5-$25 each, but you don't have to spend your hard-earned money on this delightful indulgence if you choose to make your own at home. In fact, the process is pretty simple and can be a relaxing and creative activity, as you can customise them to the scents and colours you like best. With this basic recipe, creating your own bath bomb should be pretty easy, and you'll be sudsing in a colourful, scented bath in no time.
Almost all bath bomb recipes call for the same ingredients and measurements,
with a few occasional exceptions. The key to great bath bombs is citric acid, which isn't hard to find online.You may be able to purchase citric acid from
your local pharmacy.
These bath bombs make perfect gifts (for others or yourself— self care is important!) You can put both large or small ones in cellophane gift bags like—
the ones you'd typically buy for cookies—or stack smaller ones in a wide- mouth Mason jar. Make a few batches using different colours and add various essential oils for an array of scents if you'd like some variety.
Bath Bomb Recipe Ingredients and Materials
- 1 cup baking soda
- 1/2 cup citric acid
- 1/2 cup Epsom salt
- 1/2 cup cornstarch
- 3/4 tsp. water
- 2 tsp oil (jojoba, sweet almond, coconut olive or even baby oil)
- A few drops of food colouring.
- A mould of your choice, such as regular or mini-muffin tins, candy pans, or round plastic moulds specifically for bath bombs
Bath Bomb Instructions
Step 1: With the exception of the citric acid, mix the dry ingredients in a large mixing bowl.
Step 2: Pour all of the liquid ingredients in a jar with a top. Close the jar and shake it vigorously.
Optional: Dried flowers or sugar cake decorations, like flowers or stars
Step 3: Pour the liquid mixture into the bowl of dry ingredients, and use your hands to combine and meld together. At this point, add the citric acid. You'll probably notice a slight fizzing reaction because of the citric acid. No need to panic, as this is totally normal.
The mixture should be a bit crumbly (similar to the consistency of wet beach sand). Whatever you do, don't add water at this stage, or the bath bomb will fizz prematurely and be ruined.
Step 4: Mash the mixture into your chosen moulds very tightly. You may slightly overfill the moulds and use a spoon or glass to press the mixture in as tightly as possible. Immediately loosen the bombs from their moulds onto wax paper and let them dry overnight.
Step 4: Give the bath bombs a day or two to completely dry before using them or wrapping them up as gifts.
Step 5: Pop one in the bathtub, enjoy the burst of colours and fizz, and inhale the released aromas. Turn on some of your favourite music or podcast to accompany you while you soak, or simply slide into the bath and enjoy all of your hard work.
Please let me know if you're enjoying the content or that you've tried some of the article suggestions by writing in the comments and give us a rating. Thanks Marlene
I remember as a child my Mum, Yvonne Brewer always making Shepards Pie from leftover cold cuts of lamb. We don’t seem to have leftovers now.
I suggest we try and bake that leg of lamb this weekend and the following day, from the left over leg try this wonderful recipe from days gone by, I know you’re going to add it to your keepsake recipes once you’ve tried it.
It’s quick and easy for these colder Sunday Lunches.
Yvonne’s Shepards Pie
Serves 4
250g Cooked Cold Lamb (or any other cold cut of beef or venison)
1 Onion finely diced
1 tblspn butter or margarine to brown onion
1/4 tsp chopped mixed herbs
1 tblspn chopped parsley (fresh is best)
1 tblspn plain flour to thicken with
1/4 tspn salt
Pinch of Pepper
A little grated nutmeg or lemon rind (optional and lemon is great with venison)
1/2 cup beef stock
4 medium sized cooked potatoes mashed
A little butter and milk
Method:
Chop the meat finely and remove any skin or gristle.
Brown the chopped onion in melted butter in the saucepan.
Add to the meat to the saucepan with the herbs, parsley flour, salt, pepper , lemon rind or nutmeg and stock and combine well with onion.
Stir over heat for 5 minutes or until it leaves the side of the saucepan
Mash the potatoes adding the butter and milk to make smooth
Grease a pie-dish and line the pie dish with a thin layer of mashed potato
Add the meat mixture
Cover with the remaining potato and smoothing the top with a brand knife dipped in milk (this makes the topping brown beautiful)
Score into serving squares and mum would always mark the edges with the fork
Put pie in a moderate oven 180-190 C til potato browns to your liking
Garnish with fresh parsley
Serve with winter vegetables like beans and carrots.
Option 2 : If you like a more pie looking meal then a quick option is to line the pie pan with a sheet of pastry, brush with a little egg and brown slightly. Save all the potato mash for your topping.
Let me know if you want a pastry recipe rather than the quick bought pastry and I’ll get it to you.
local19@bigpong.com . Marlene
I suggest we try and bake that leg of lamb this weekend and the following day, from the left over leg try this wonderful recipe from days gone by, I know you’re going to add it to your keepsake recipes once you’ve tried it.
It’s quick and easy for these colder Sunday Lunches.
Yvonne’s Shepards Pie
Serves 4
250g Cooked Cold Lamb (or any other cold cut of beef or venison)
1 Onion finely diced
1 tblspn butter or margarine to brown onion
1/4 tsp chopped mixed herbs
1 tblspn chopped parsley (fresh is best)
1 tblspn plain flour to thicken with
1/4 tspn salt
Pinch of Pepper
A little grated nutmeg or lemon rind (optional and lemon is great with venison)
1/2 cup beef stock
4 medium sized cooked potatoes mashed
A little butter and milk
Method:
Chop the meat finely and remove any skin or gristle.
Brown the chopped onion in melted butter in the saucepan.
Add to the meat to the saucepan with the herbs, parsley flour, salt, pepper , lemon rind or nutmeg and stock and combine well with onion.
Stir over heat for 5 minutes or until it leaves the side of the saucepan
Mash the potatoes adding the butter and milk to make smooth
Grease a pie-dish and line the pie dish with a thin layer of mashed potato
Add the meat mixture
Cover with the remaining potato and smoothing the top with a brand knife dipped in milk (this makes the topping brown beautiful)
Score into serving squares and mum would always mark the edges with the fork
Put pie in a moderate oven 180-190 C til potato browns to your liking
Garnish with fresh parsley
Serve with winter vegetables like beans and carrots.
Option 2 : If you like a more pie looking meal then a quick option is to line the pie pan with a sheet of pastry, brush with a little egg and brown slightly. Save all the potato mash for your topping.
Let me know if you want a pastry recipe rather than the quick bought pastry and I’ll get it to you.
local19@bigpong.com . Marlene
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Alan Cunningham Cook Book
A trip down Memory Lane The Alan Cunningham Cook Book has been around a long time and the notation on the inside front cover page says: “First published on 21st May 1977 on the Sesqui-Centenary of the discovery of Bingara district by explorer-Botanist Alan Cunningham.” The success of the book was immediate with a second edition printed twelve months later by the publisher, the Bingara District Historical Society. Now forty two years on; it has not lost its popularity and while many of the contributors have passed on, their recipes will continue to be enjoyed through the generations. Memory Lane From Betty Crowley’s Cucumber Soup on page one, to Ivy Smith’s Party Punch on page one hundred, the names provide a lasting memory of the wonderful ladies who not only contributed to our culinary delights, but also helped create many of the other things we have today. A few ladies and their recipes are: - Mrs. Neville Butler’s Mexican Dip, Barbara Lemin’s Zucchini Soup, Betty Mack’s Curried Cheese Biscuits, Mrs. E.E. Heuston’s Spicy Lamb Cutlets, Nell Bilsborough’s Crock Pot Dish, Gay Holden’s Aberdeen Sausage, Dorothy Reading’s Family Beef Curry, Wendy Gill’s Steak and Kidney, Sue Withers Sweet and Sour Chicken, Phyllis Makepeace’s Chicken Chop Suey, Jackie Wilson’s Roast Duck with Orange Sauce, Kerry Dewberry’s Stuffed Pork Chops, Dot Jefferies Curried Cod Fish and Mrs. V Hartwell’s Special Fried Rice. The book is available at the Newsagency for $15 with proceeds, less a discount to cover marketing, help cover the Historical Society’s costs of safe guarding much of Bingara’s past. |
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THIS WEEKS FAVOURITE RECIPE.
With the colder months approaching this is a family favourite that will sustain the most hearty appetites. Healthy with lean beef, but you can exchanged for chicken or turkey for a change-up of this favourite. I hope it becomes one of your family favourites. Please let us know.
With the colder months approaching this is a family favourite that will sustain the most hearty appetites. Healthy with lean beef, but you can exchanged for chicken or turkey for a change-up of this favourite. I hope it becomes one of your family favourites. Please let us know.
Gaylene’s Simple Cottage Pie
Ingredients:
1 tablespoon olive oil
1 large brown onion, chopped
3 garlic cloves, crushed
900g lean beef mince
1 tblspn Worcestershire Sauce
salt and pepper to taste.
1/4 cup instant gravy powder
400g minestrone Soup
1 cup of mixed frozen vegetables (peas, carrots and corn)
1cup beef stock
400g can diced tomatoes with oregano and basil
1.2kg potatoes, peeled, chopped (Sebago are best)
50g butter, chopped
1/2 cup milk
1/4 cup grated tasty cheese
Method:
Step 1
Preheat oven to 200°C/180°C fan-forced. Heat oil in a non-stick frying pan over medium-high heat. Cook mince in 2 batches, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned. Transfer to a bowl. Add onion and garlic to pan. Cook, stirring, for 3 minutes or until softened.
Step 2
Return mince to pan. Add gravy powder. Cook, stirring, for 1 minute. Stir in stock, tomato, minestrone soup mix and mixed vegetables.
Bring to the boil. Reduce heat to medium-low.
Simmer, stirring occasionally, for 25 to 30 minutes or until thickened.
Step 3
Meanwhile, cook potato in a saucepan of boiling, salted water for 10 to 12 minutes or until tender. Drain. Return to pan over low heat. Mash until smooth. Add butter and milk. Stir until butter has melted and mixture is combined.
Step 4
Spoon mince mixture into a 1.4 litre casserole dish. Top with potato mixture. Sprinkle with cheese. Bake for 20 to 25 minutes or until golden. Serve.
Ingredients:
1 tablespoon olive oil
1 large brown onion, chopped
3 garlic cloves, crushed
900g lean beef mince
1 tblspn Worcestershire Sauce
salt and pepper to taste.
1/4 cup instant gravy powder
400g minestrone Soup
1 cup of mixed frozen vegetables (peas, carrots and corn)
1cup beef stock
400g can diced tomatoes with oregano and basil
1.2kg potatoes, peeled, chopped (Sebago are best)
50g butter, chopped
1/2 cup milk
1/4 cup grated tasty cheese
Method:
Step 1
Preheat oven to 200°C/180°C fan-forced. Heat oil in a non-stick frying pan over medium-high heat. Cook mince in 2 batches, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned. Transfer to a bowl. Add onion and garlic to pan. Cook, stirring, for 3 minutes or until softened.
Step 2
Return mince to pan. Add gravy powder. Cook, stirring, for 1 minute. Stir in stock, tomato, minestrone soup mix and mixed vegetables.
Bring to the boil. Reduce heat to medium-low.
Simmer, stirring occasionally, for 25 to 30 minutes or until thickened.
Step 3
Meanwhile, cook potato in a saucepan of boiling, salted water for 10 to 12 minutes or until tender. Drain. Return to pan over low heat. Mash until smooth. Add butter and milk. Stir until butter has melted and mixture is combined.
Step 4
Spoon mince mixture into a 1.4 litre casserole dish. Top with potato mixture. Sprinkle with cheese. Bake for 20 to 25 minutes or until golden. Serve.
