Feed on
Posts
Comments

extreme-ironing-04

Have you ever been late to a meeting, only to find out the shirt you must wear is wrinkled? You stand there in your undies, frantically ironing. Just when you are finishing the last section, the iron burps out brown gunk from the steam vents. The shirt is unwearable now, and the day slips even farther into the panic zone.

womaniron

So. About that brown gunk. What is it, and why did it heartlessly ruin your day?

The brown gunk is sediment. The minerals in the water that you filled the little water tank with have deposited themselves in the innards of your iron. Now you know. It’s time to clean the thing. But how?

Unplug your iron and empty as much of the little water tank as you can. Now refill it with ½ vinegar, ½ water. Don’t stress; it need not be exact. The Damsel won’t mind if you end up filling the whole thing with vinegar. Slosh it around if you can, and let it sit a few minutes. Plug the iron back in and turn it to high with the steam setting on.

Discharge as much steam as you can by ironing an old towel or rag. Many irons have a “clean” button, or some such thing that causes the iron to shoot out bursts of steam. Alternate ironing and steam-bursting until the iron no longer gives off any specks of brown through the steam vents. This will take several minutes.

Ring! Ring! Hello, honey, whatcha up to right now?

Oh, hi, dear. Just ironing the rags. Gotta go!

ironing

It wouldn’t hurt to refill the iron with another vinegar/water dose and let it sit again. Take a nap, read a blog, and come back and do the steam-on-the-towel a few more times until you feel really good about the sparkling steam now coming from your iron.

extreme_ironing_board

Do this regularly to keep the brown menace away from your nice white shirts. Or, buy a jug of distilled water and keep it in your ironing area, to use strictly for filling the iron. Distilled water has no minerals left in it, so it can’t gunk up your iron. Kindly note that distilled water and bottled “spring” water are not the same thing. In fact, spring water is heavier with minerals than tap water, and will be twice as bad about causing brown gunk.

The worst brown gunk the Damsel has personally experienced has come from using perfumed ironing water. Beware! There are easier ways to make your clothes smell nice.

oldironAt least you don’t have to use this seriously old school iron. You’d have to put it in the fireplace to heat it up. The Damsel can guess why they were called “sad irons.” Maybe you wouldn’t have brown gunk from steam vents, though. You’d only have ashes to worry about. Holy cow!

One of the most old-school things you can do after Thanksgiving is make soup out of the turkey carcass.

Please forgive the lack of photos to begin with. The Damsel hates, hates, HATES what she must do to start this, and she couldn’t bring herself to photograph it, either. She sternly reminded herself how delicious the end result is, and moved on.

The hateful thing that had to be done is “pick the bones”, or in other words, remove as much meat as possible from the sad-looking carcass, once everyone has finished feasting. The Damsel sits down at the table with Mr. Dead Turkey Bones, with a small sharp knife, and takes deep cleansing breaths while getting this over with. She regularly makes soup this way, and every time she becomes a vegetarian for a few minutes, getting totally grossed out by fiddling around with goobery animal parts.

ehh…

Once you’ve gotten most of the meat off, put it in the refrigerator in a covered dish. Refrigerate the carcass, too, until it’s soup day. (It’s safe to wait maybe three days, but the sooner the better.)

Today’s lesson includes a basic cooking skill: how to make broth. The process will be pretty much the same whether you are using Thanksgiving turkey bones, bone-in chicken, or even beef bones.

Stuff the carcass in a large stock pot, removing big hunks of fat if you come across them. Don’t stress. A big hunk of blubbery skin/fat isn’t going to add to the quality of the stock, but some fat is fine. Little bits of meat are fine as well.

Cover (or mostly cover) the bones with cold water and turn the heat on low. While that’s heating, gather up your loneliest vegetables. Leftover carrot sticks, celery, broccoli, etc. from a veggie platter are perfect. Put them right in, right in there with the bones. The Damsel realizes this looks disgusting and not a bit like food. You must persevere.

Add to this veggie catastrophe as needed, cleaning and cutting more vegetables if you didn’t have many to start with. Onion is especially good to add. Things need only the barest amount of prep. Remove onion skin, but other than that, just make sure things are clean. Hack them into a few pieces if they are ridiculously big, but keep in mind these veggies will be discarded, so don’t spend time making them pretty.

Some folks keep a container in the fridge with stuff to add to a stockpot…like veggie cooking water and leftover bits from salads. (Not lettuce!) If you have such, add it now. If you have whole peppercorns, add a couple tablespoons. A couple of bay leaves would be good too.

IMG_4385

You can see this is not an exact science. The critical parts are bones and cold water, simmered over a low flame for several hours.

What you end up with is broth. Homemade broth from bones is a force of nature. It’s so much better than bouillon that it’s not even worth talking about. So it’s worth cooking up those bones even if you have no plans to make soup, because broth can be used a hundred ways. You can freeze it, too, until that blessed day comes.

But today, we’re pressing on, making this broth into soup NOW.

Three or four hours later, fish out the biggest part of the carcass and throw it away. Careful…it may break into pieces. Strain the rest of the yuck by placing a colander over a large bowl or pot. Pour the whole thing into the colander, letting it catch the smaller bones and veggies. Discard the stuff in the colander.

IMG_4387

The Damsel stretched forth her hand to her Knight, and he stepped into the kitchen to help with this part.

Pour the broth back into the stockpot. At this point the broth is finished, and you can do several things with it. You can attempt to de-fat it. The easiest way is to chill it, (takes quite a while) and scoop off the solidified fat from the top. Or, you can throw ice cubes in, and try to get them back out again before they melt…fat will cling to them. Or you can decide the fat doesn’t bother you that much and press on.

IMG_4388

Making soup from this point is easy as kindergarten, because you have a wonderful, flavorful broth for a base. Chop up some more carrots and put them in. It will seem strange that you’ve just strained out carrots and thrown them away, but everything will turn out okay. How many? Until there is enough orange.

IMG_4389

Chop some onions and celery, same dealio. Put in a fresh bay leaf.

IMG_4390

Chop the leftover turkey you put in the refrigerator into bite size pieces and add to the pot, along with plenty of salt and pepper. Let this cook until the vegetables are nearly tender.

Add several handfuls of egg noodles. Simmer about ten minutes, or until the noodles are cooked. Finally, add a couple of cups of frozen peas, or as many as seemeth good.

IMG_4392

Sit down to one of the most comforting meals on the planet.

a note from the faculty

This isn’t a typical Old School post, because there’s nothing here about doing things the old fashioned way. Not today.

Instead:

Today is the Damsel’s five year anniversary of being cancer free. This is a big, fat, ginormous landmark for her and she’s just gotta post it here.

Five years ago this day was a blur of panic and pain. Typical for the Damsel and her tendency to be an overachiever, she had to get an especially nasty type of cancer. (although there are no nice kinds)

Feelings are all over the place about this. Lots of memories, some bad, some scary, some the Damsel would like to forget forever. But mostly, there’s feelings of thanksgiving. The Damsel is well again. Tomorrow the sprogs and grandsprogs will gather and there will be so, so much to be thankful for.

And thanks to you, dear readers, for helping make the days pass so pleasantly.

batter (better?) rolls

Okay, class, Thanksgiving is nearly upon us. There’s a whole continuum on how to do this, from extreme old school (go shoot a turkey, pluck it, roast it over an open fire) to packing up the family and going out to Marie Callendar’s for dinner. Most of us fall somewhere in the middle.

The Damsel grew up on delicious homemade rolls. The Damsel’s mother is more than a master baker when it comes to rolls–she’s an artist, and Thanksgiving wouldn’t be the same without them. And so it seems that homemade rolls must grace the Damsel’s table.

The problem is, the Damsel’s mama is in Spain at the moment, and she has cruelly refused to Fed Ex rolls home. Downright mean, but that’s reality. The Damsel contemplated trying to make them herself, but she got discouraged when she recalled her mother’s recipe requires a couple of square miles in countertop space, a battalion of baking sheets, and a second oven.

To get rolls light as air, you need a sticky dough. The stickier the better. More flour will make them stiff and dense, so you try to add as little flour as you can–except that makes rolling out the dough challenging, to say the least. You have to strike that perfect balance between sticky and manageable.

Unless you bypass the whole issue by making batter rolls.

These batter rolls are so sticky, you don’t roll them out at all. You spoon them into muffin tins, thus allowing the end result to be as fluffy as you wanna be. Yeah, they look sort of rustic and muffin-like. But they taste good–light, fluffy, buttery. And you go nowhere near a rolling pin. Yessss! If you have pinnophobia, (fear of rolling pins) these rolls are for you.

IMG_4281

Preheat your oven to 425 degrees F. Put 3 cups of warm water into a mixing bowl, and sprinkle in 2 tablespoons of yeast. (Buy bulk yeast if you can–it’s so much cheaper than the little packets) Add 1/2 cup sugar. If you’re concerned about how “live” your yeast is, wait a minute or two at this point.

IMG_4284

The yeast will dissolve and get sort of globby/foamy, signaling you’re good to go.

IMG_4285

In no particular order add 2 eggs, 1 tablespoon salt, 2/3 cup shortening, and 3 cups of flour. Beat sternly, and then add 3 more cups of flour until the batter is nice and smooth. Add up to 1/2 cup more flour if you must, but the dough should be VERY sticky. Let raise until double.

IMG_4288

Haul out 2 12-holer muffin tins and spray with Pam, or your aerosol grease of choice.

IMG_4289

Fill each muffin cup by spooning in the dough. The Damsel uses two spoons, in a take-off of the drop-cookie method, except it’s way gloppier. 2/3 full would be ideal. The Damsel often fills them fuller, even though she feels bad inside for it. It’s just that this recipe makes a little bit more than 24 rolls’ worth, and she can’t stop herself from putting an eensy bit more in this cup, and then that cup, and well, you can see where we’re going from here.

Let these raise until nicely puffed over the muffin tin, or until you just can’t wait any more.

IMG_4290

Bake for 13-15 minutes. Tip them out to cool slightly before hogging them down.

IMG_4291The last time the Damsel made these rolls, she caught one of the sprog sneaking upstairs with five of them stuffed inside his shirt. They’ll be a hit at your Thanksgiving table too.

doughnut addendum

The Damsel loves hearing how excited folks are about the doughnut dealio.

free-krispy-kreme-glazed-doughnut-300x300
A nice reader sent the Damsel the following, and she thought in the interest of protecting folks, she’d pass it on to you.

“I owned a donut shop for 10 years. The process I used is essentially the same as depicted by your contributor. Cooking in oil is very dangerous and I would caution against using a pot of hot oil over a gas or electric range. You are going to eventually spill drops of oil when transferring donuts in and out of the oil. Spill oil on the heat source and you risk fire. I suggest using an electric fry pan for this venture. Also the cooking temperature should be at 350 degrees f.
Turning the donuts can be done using dowel sticks during frying . That is what I always used.

Proofing (raising) donuts properly is quite critical. If over-proofed they will become sponges and soak up grease in the frying, so much so they will ooze oil if you squeeze them after frying. If they are underproofed they will not cook through properly. When you look at a properly fried donut you will see a white ring around the waist of it. If it is under proofed this white ring will not develop.”

So…eat those doughnuts…and don’t get burned!

Love,

The Damsel in Dis Dress

I asked the Damsel if she would like to know how we make homemade doughnuts on Halloween.  It’s been a tradition in our family since Grandma Lola started making them and giving them out over 40 years ago.  Sounded like a blog post, and so here it is.

Doughnut pictures 001

Grandma Whittaker’s Spudnuts

1 qt. Milk scalded and cooled

Dissolve 7 TBSP yeast in 1 cup warm water w/1 TBSP Sugar

In big bowl cream:  8 TBSP shortening & 1 cup sugar

Add:  4 beaten eggs, 2 cups mashed potatoes (can use instant), 3 tsp salt, cooled milk, yeast mixture, and approx. 14 cups flour a few cups at a time, stirring after each addition.

Doughnut pictures 013

Let rise, then punch down and roll out about ½ inch thick.

Doughnut pictures 022

Cut out and let raise again on cookie sheets.

Fry in hot oil, and dip in glaze made of 2lbs. Powdered sugar, 1 cup hot water, 1 tsp vanilla. Makes approx 100 spudnuts.

Doughnut pictures 011

Now, the first thing I would warn against is using too small a container for dissolving the yeast (see picture).

Don’t be afraid to add more flour to the dough.  I added a little bit more to all but one batch.  You want the dough to feel like bread dough.  If it’s too wet, add more flour.

Doughnut pictures 019

As you can see, we use the same pan to fry the doughnuts in hot oil that we’ve used for years.  If it ain’t broke, don’t fix it!

Doughnut pictures 016

Wooden dowels make the perfect drip-dry hangers for the doughnuts.  Once you get good at it, you can use a wooden dowel to scoop the doughnuts out of the hot oil, and to dig them out of their powdered sugar glaze bath.

Doughnut pictures 014

We ended up doing 4 batches for Halloween based on last year.  The only trouble–we bought new “cookie cutters” to cut the doughnuts out, and it turned out the new cookie cutter was smaller than the old one. Thus: more doughnuts.

We didn’t mind taking care of the leftovers.

Annie Whittaker

www.anniesmainstreetfloral.com

www.flowerbizbuzz.blogspot.com

Homemade granola

There are a lot of granola recipes out there. Maybe you’ve even tried one or two. The Damsel doesn’t usually get this worked up about a recipe, but she LOVES this one, adapted from the recipe in one of her favorite cookbooks,  Artisan Bread in Five Minutes a Day. She loves it so much that it’s a little ridiculous.

Maybe you will too. It’s easy, doesn’t have any weird ingredients, and while it does have some oil, it’s not super fatty. Super Fatty! The sound of that makes the Damsel giggle. Sounds like a tubbo superhero, like the Nacho Libre guy.

nacho-libre

Ahem.

Follow along, now–no sleeping in the back of the classroom–because the Damsel is going to show you a trick. Get out your 1/3 cup measure, and your 1/4 cup measure.

IMG_4261

Over a small mixing bowl, fill the 1/3 cup with vegetable oil, and then pour it from there into the 1/4 cup, letting the excess pour into the mixing bowl. Then pour the remaining 1/4 cup into the mixing bowl. This is a convoluted way of saying we are putting 1/3 cup oil into a bowl, but first getting both of those measuring cups coated with oil. Make sense?

Because now, you need to measure 1/3 cup honey and 1/4 cup maple syrup (perhaps syrup you made yourself, like we did here?) and because you measured the oil first, this sticky stuff will slide right out of the cups. Sweet!

IMG_4263

Add 2 tablespoons of water, 1/2 teaspoon of vanilla and set aside.

Now measure into a large mixing bowl:

IMG_4264

  • 4 cups of old-fashioned oatmeal
  • 1 cup coconut (either sweetened or plain)
  • 3/4 cup chopped pecans (or any kind, really)
  • 1/2 cup raw sunflower seeds
  • 1/4 teaspoon cinnamon (the Damsel must make that a heaping 1/4 teaspoon)
  • a bitsy of salt, maybe 1/4 teaspoon, but don’t fuss

IMG_4270

Stir the dry ingredients together, then pour the honey mixture over the top and mix well. Oh, and somewhere along in here get the oven heating up to 350F.

IMG_4271

Line two rimmed cookie sheets with parchment paper or silicone mats, if you have such. Spread the granola out, covering the two pans with a thin layer.

Bake for 25 minutes. If you are one of the blessed and have a convection oven, set it for 300 (you know how you usually set convection for 50 degrees cooler?) and it will be perfect after 25 minutes…just getting a teensy bit browned. In a regular oven, you need to babysit it a bit. Check it and see if it’s cooking evenly. You may need to stir half way through or rotate the pans in the oven. It might even need a few more minutes…just don’t let it get overly brown.

Be aware there will be a most heavenly smell in your house at this time.

Let the granola cool, and then transfer to a storage container. The Damsel just picks up the corners of the silicone mat to make that simple. When you eat it, add whatever raisins or chopped dried fruit that you like. The Damsel adores it with raisins and craisins. But she doesn’t put them in the granola to store it…she adds them right before eating, because she likes the granola crunchy and the fruit soft and chewy. That’s her vision of a perfect world.

IMG_4274

Can’t it be breakfast time now?

Sometimes you do old-school stuff because it’s satisfying, or you want to learn a self-reliance skill. But sometimes you just want to save some money.

money

Sometimes it’s easy to figure out if using an old school tactic saves you money. Thinking only of monetary cost, if you buy a thrift shop sweater for $2, unravel it as we did here, and then knit it into 20 washcloths, (mercy!) you could easily figure out the savings. Divide the number of washcloths into the cost, and you see you’ve paid 10 cents for each washcloth. Subtract that from what you normally pay for a washcloth, and there are your savings.

Notice the Damsel said the MONETARY cost. Knitting 20 washcloths could carry an emotional burden.

But what if you’re trying to figure out the cost of a recipe? That can be trickier when you use items from your pantry or food storage. Take homemade bread, for example. How do you figure out how much a cup of flour costs?

one cup of flour

First, you need to find out how many cups are in a pound. The old saying about “a pint’s a pound the world around” works pretty well for sugar, but flour is trickier because it can be fluffed or dense. The Damsel turned to Professor Google. A couple of people actually dumped out a 5 lb. bag of flour and measured the cups. The answer was a surprising 3.75 cups per pound. This agrees with the estimate on the King Arthur Flour website.

The Damsel buys flour by the 25 lb. bag. (remember: 7 sprogs) So if there are 3.75 cups per pound, there are roughly 94 cups of flour in one of those bags. To figure out the price of one cup, divide the cost of the bag by the number of cups: $7.00 / 94 = .074. Let’s say 8 cents.

Ow. Math. The Damsel pauses, recalling why she majored in music.

yeast

Other products could be figured by using information on the label. This yeast (The Damsel’s favorite) has 48 tablespoons total in the package. It cost $3.50, so the cost per tablespoon is .07. ($3.50 / 48)

The Damsel has a favorite french bread recipe that calls for 13 cups flour and 3 tablespoons yeast, plus water and salt. (Future post alert!) To make this recipe, it costs $1.04 for the flour (13 x .08) and .21 for the yeast. The Damsel draws the line at figuring out how much a little salt costs. Add a penny if you like. So $1.26. This recipe makes 5 loaves, so the cost is .25 per loaf, not including the cost to run the oven.

Armed with this information, you can make an informed decision. There are several things to weigh out. Cost is just one. Is the homemade product fresher, yummier, or chemical-free? Do you get satisfaction out of making something yourself? Are you able to tailor it to your family’s taste or size?

Then there’s the Homemade Bread Smell Factor. You’re on your own for totaling that up.

The Damsel is ever so kind to invite me here!  I’m Mariel, co-author of the “Or so she says…” blog.  It’s a fun blog that offers a new and random idea every single day!  One day we might be talking about parenting, the next day we are sharing a recipe, and the next…trying to figure out how to share the bathroom with a man!  The Damsel is one of our favorite readers, so it’s an absolute pleasure to post here today!  Have you heard of doing an aspirin mask on your face??  If not, you must!  Read on:

It’s for real, putting aspirin on your face. And, it gets killer reviews from women all over the world! “What the??” I’ll tell you. So, asprin is a beta-hydroxy acid (BHA) that has been known to be very effective in cleaning and reducing the size of pores. Not only that…when used as a face mask it is said to exfoliate (because of the grit), reduce redness and swelling (because isn’t that what we take aspirin for??), and leave your skin cleaner, smoother, and softer. Yes, please.

So, I love the web site, Makeup Alley. It’s a great place to go to read reviews on all beauty products. Before I buy any new product, I go there and see what the ladies have to say! I thank them for helping me come up with my favorite skin care products and a routine that I’m super proud of…I’ll be sharing soon…

Check out just 3 of the 1700 Aspirin Mask reviews…

“I didn’t even use honey, I just put about 6 tablets in a shot glass and added about half a
teaspoon of water. Gently patted on my face, sat and let dry while watching TV. Then gently patted water on it so it wouldn’t get too flaky, and then gently rubbed/rinsed off. My skin looked radiant, smooth, and there was no redness. The granules of the aspirin didn’t leave my face feeling raw or scratchy. My skin is acne-prone but can be oily AND dry. I experienced no irritation and my boyfriend said that my pores looked smaller (without any prompting!) I can’t believe I waited so long to try this, it was 99 cents at Kroger and it’s the best exfoliator/masque I’ve found. I threw my St. Ives in the trash.”
“I have been doing aspirin masks for about 4 years on and off. I just started doing it again because my skin for some reason has been acting up. This has taken any problem away from my skin. My skin is more youthful looking & my hormonal, cystic acne is GONE. My scars from my acne are also GONE. If you are not completely happy with your skin, just try this… you will be happy. What I use is organic raw honey & BC powder with a couple drops of water. You will notice a difference with the first application. I leave it on for about 20-30 min at night before bed. When I wake up, any redness or bumps are just gone. This stuff is a miracle & I’m so happy I started up again, I can’t believe I forgot about it!”
“I don’t have an acne prone skin but I love the mask. It smoothes my skin and I believe it does a great job at exfoliating and brightening my skin. I do it every everyweek with honey. Just another good thing that won’t hurt your skin. Loooovee it!!! Recommend to everyone to try it!”

So, here’s what you do…
THE ASPIRIN MASK (Basic recipe)

Step 1: Take 6 uncoated aspirin and break each into halves. Put in a small cup.
Step 2: Add 3-4 drops of warm/hot water, and use a stick or spoon to mash and stir up the aspirin. If it’s too dry and doesn’t dissolve, add 1 drop of water at a time until it forms into a thick white paste.
Step 3: Spread thickly onto your face. Leave for 10-15 minutes. You’ll know it’s ready when bits of white powder start falling off your face.
STEP 4: As you wash it off with warm water, gently massage it into your skin. You’ll feel your skin to be very smooth and even.
STEP 5: Pat face gently dry. Done!

THE YOGURT & HONEY ASPRIN MASK
(for a more moisturizing mask)
STEP 1: Mix a dollop of honey into a few tablespoons of yogurt.
STEP 2: Grind 6 aspirin in a grinder or smash it into a powder with the back of a spoon. If you’re using uncoated aspirin, there’s no need to grind. just drop the aspirin into the yogurt and wait for them to dissolve.
STEP 3: In a small bowl, mix enough of the yogurt/honey mixture into the aspirin powder to make a paste that will adhere to your skin, about the consistency of cold cream.
STEP 4: Apply to face, leave on about 10-20 minutes.

THE ALOE OR CETAPHIL ASPIRIN MASK
(another version of a moisturizing mask)
Step 1: Mash 6-8 uncoated, regular strength aspirin
Step 2: Add a few squirts of Cetaphil or Aloe Vera Gel
Step 3: Mix until paste like consistency.
Routine:1. Cleanse skin with normal cleanser.
2. Steam skin with a really warm cloth.
3. Apply mask for about 15-20 mins.
4. Rinse and using the aspirin bits as a scrub. Massage gently.
5. Use a light moisturizer if you have oily skin. A heavier one if you have dry skin.
So, there you have it! Now, get glowing!!  Thanks Damsel!
- MARIEL

The Damsel loves cleaning wipes, especially for those oogie jobs. It’s always going to be cheaper and greener to use a cloth that can be washed and reused, but sometimes you don’t wanna. Cleaning wipes have become hugely popular, and some people keep a container of them in every room. They’re pretty nice for a quick, easy cleanup.

But they ain’t cheap. So here’s how you can make your own, and take away some of that guilt. The Damsel is all about guilt reduction.

First you need a roll of paper towels and a container. The Damsel used a leftover empty wipes container. When she looked at its size, she noticed a new roll of paper towels would be too big. The half-used roll in her kitchen ended up being the perfect width to slip into this container.

IMG_4254

Cut the roll in half. If you have an electric knife, so much the better. If not, a serrated bread knife works, but it takes patience. Persevere, darling readers, and you will conquer.

IMG_4255

The Damsel had thoughts of her Knight’s Saws-All (name a power tool: he has it) but forced herself to keep sawing. (Keep the other half for a refill)

IMG_4256

Slip the paper towels into the container. Someone told the Damsel it’s best to put the cut side up, but she can’t figure out why it would matter.

IMG_4257

Pour a cleaning solution over the towels to saturate. You can customize your cleaning solution: vinegar and water would be cheap and good; bulk-purchased Lysol type stuff; window cleaner, you decide. The Damsel discovered it takes less than she thought it would.

IMG_4259

When it’s wet, you can now take out the inner cardboard tube if you want. This step is optional, but if you do, you can then have the towels feed from the center, making your homemade wipes even more like the store-bought ones. If you care. When the Damsel did this, the cardboard tube came apart and she had to fish it out in a few pieces, but everything turned out okay in the end.

IMG_4260

Over time, your wipes may dry out (hey, just like the store-bought ones!). In that case you can just pour a little more solution in.

The Damsel figures she used 1/4 of a roll of paper towels and maybe 1/2 cup of cleaning solution for a total cost of somewhere less than fifty cents. Yay!

Lots of people have used a similar method to make their own baby wipes. Just don’t put Lysol in those! Google it up for recipes on baby-bum-friendly solutions.

Older Posts »