PecanSpringsJournal

>>Ruby's Fresh Strawberry Facial

For centuries, strawberries were an important beauty aid. Here's what Mrs. Grieve had to say about it, in her 1931 Modern Herbal: "The Strawberry is a useful dentifrice and cosmetic . . . A cut Strawberry rubbed over the face immediately after washing will whiten the skin and remove slight sunburn. For a badly sunburnt face it is recommended to rub the juice well into the skin, to leave it on for half an hour, and then wash off with warm water to which a few drops of simple tincture of benzoin have been added; no soap should be used." (When you drop in on Mrs. Grieve's page, be sure to read the recipe for boiling a turkey wrapped in strawberry leaves.)

Fresh Strawberry Facial

1/2 cup fresh strawberries, mashed
1 tablespoon honey
1 tablespoon corn starch

Mix all together into a smooth paste. Spread on your face and neck and lie back and relax for 20 minutes. Rinse with warm water and pat your face dry.

>>horsetail & dill nail soak

1 tbsp chopped horsetail (Equisetum)
1 tbsp dill seeds
1 cup boiling water
2 tbsp wheat germ oil

Pour water over herbs, steep for 1-2 hours. Add wheat germ oil. Strain, bottle, and refrigerate. To use: warm some of the solution, pour into a small bowl, soak nails for 10 minutes.

The links will take you to Mrs. Grieve's 1931 Modern Herbal. On the dill page, be sure and read her recipe for Dill and Collyflower Pickle.

Thyme & Seasons Herb Quiche

This easy-to-make quiche is on the Thyme for Tea menu at least twice a week. When you make it at home, think of China and Ruby and enjoy!
         
9-inch unbaked pie shell
3 eggs, slightly beaten
2 cups warm milk
3/4 cup grated Swiss cheese
1 tablespoon butter or margarine
1/2 cup cooked, drained, chopped spinach
1/2 cup sauted mushrooms
3 tablespoons fresh snipped chives
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh parsley, minced
salt and pepper to taste
leaves of fresh greens (kale, arugula, lettuce) and fresh chive blossoms for garnish
       
Preheat oven to 350 degrees. Combine eggs, milk, salt, and pepper. Spread the grated cheese evenly in the bottom of the pie shell. Mix the spinach, mushrooms, and herbs and spoon over the cheese. Pour the milk-and-egg mixture over all. Dot the top with butter or margarine. Place the pie plate on a cookie sheet and bake until set, about 30-35 minutes. Remove when the outside is set and the middle still jiggles when shaken. Let stand 10-15 minutes before you cut it. Set each slice on a few leaves of fresh greens and add chive blossoms. For a spectacular brunch, serve with
sliced melon, strawberries, or orange sections.

>>rosemary jojoba hair conditioner

1 cup rose floral water (available in drugstores and on-line)
1 tablespoon jojoba oil
10 drops vitamin E oil
4-5 drops essential oil of rosemary

In a non-reactive pan, over low heat, warm the rose water. Add jojoba oil. Pour into a blender and add vitamin E oil and rosemary oil. Blend for 1-2 minutes.

To use: Before shampooing, wet your hair and pour the conditioner onto your hair and scalp. Massage it in. For extra conditioning, wrap your head in a warm, damp towel and leave it on for 20-30 minutes. Rinse thoroughly with warm water and shampoo.

>>Cass's Cranberry Orange-Mint Muffins

Cass's Cranberry-Orange Mint Whole Grain Muffins

1 1/2 cups whole wheat flour
3/4 cup quick-cooking rolled oats
1/4 cup nonfat dry milk powder
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped pecans
1 tablespoon orange zest
2 tablespoons fresh orange mint leaves, minced (or substitute mint)
2 large eggs
3/4 cup milk
1/3 cup vegetable oil or melted butter

In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries and nuts. Whisk together the orange zest, minced herbs, eggs, milk, and oil or melted butter. Add the wet ingredients to the dry ingredients, stirring until just blended (not too much!). Fill 12 greased muffin cups or paper liners about 3/4 full. Bake in a preheated 350°F oven for 18-20 minutes, until golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then transfer to a rack.