Here's the how to. I got everything I needed for this project off of amazon.com except the essential oils which I purchased straight from my trusted wholesale supplier. You will need
1. Cut the soap base into small blocks and melt them in the double boiler
2. Separate melted base into however many different colors and scents you want. I did 3 different soaps and used jam jars to separate them. Now you need to work fast!
3. Stir in coloring and any scent you want to each container. I had mine in ball jam jars and ended up putting lids on them and rolling/shaking them to get the color even. I used about 15 drops of dye and 15 drops of essential oil to each jam jar. This is also when I added my whole oats for my Lavender soap, just a handful was plenty. If you arn't quick enough the soap will start to harden and you will need to microwave it for a few seconds.
4. Pour your soap into the molds and let it set overnight. When you pour try not to overflow each mold, it will be fine if you do, but if you get it perfectly full they look better. They will pop right out when you are ready to take them out.
Easy right? I suck at crafty stuff like this and it turned out great so give it a try!
Are you taking full advantage of the foods you grow and purchase? With the huge amount of food waste that goes on in the U.S. we try to do everything that we can to use every bit of the food that we have been blessed with. One way that we take full advantage of this is by keeping a container in the fridge for scraps. All of our produce scraps go into it; onion peels, cauliflower cores, carrot tops and peelings, celery leaves, lettuce that has wilted past the point of us wanting to eat it, etc. It all gets saved, raw scraps and cooked foods too. When the container fills up or about once a week it all gets dumped into our largest crock pot (7qts) and covered with water. I turn it on high and let it rip for several hours. The amount of time isn't that important (at least 2 hours) just as long as you let it go until the vegetables look cooked and the broth has turned a golden color. Pour the liquid through the finest strainer that you have. This will yield about 1 gallon of broth depending on how much water you add. This broth is very nutrient dense and also flavorful. Did I mention it was free? You have just created vegetable stock and by using the crock pot you won’t have to worry about evaporation or adjusting your heat. You can even start this before you go to work and let it go all day long.
So now what? Well, you could season it with sea salt and black pepper and drink it like consommé. Or you can use it as the base for soups and sauces. But I like to use it for everything! You can substitute this broth for any water a recipe calls for. Cook rice and other grains in it, cook dried beans in it, boil pasta in it, add some to your mashed potatoes instead of dairy to cut calories, etc. You have just supercharged your foods with added vitamins!
Another benefit is that these cooked vegetable scraps will now break down much faster when you transfer them to your composter.
I also save any animal bones from our meals too. Beef bones from a pot roast, a ham bone, or even the bones from the rabbits and chickens we raise. I store them in the freezer, separately, and will add them to the vegetable scraps to make beef, pork, rabbit, or chicken stock. If you do this you will want to make sure that you let your scraps cook for 12-24 hours to allow all of the good stuff to leach out of the bones. Animal bones contain gelatin which will give your broth a nice mouthfeel and will also cause it to solidify as it cools.
If you feel that your broth is not flavorful enough, after you have strained it return it to a pot on the stove and reduce it to concentrate the flavor.
I would suggest only doing this with organic produce. The reason being is that any produce that is sprayed or treated will have the highest concentrations of residual chemicals on its peels.