We believe the two were meant for one another. They hold hands and kiss and make such a cute couple. The shops apothecary vessels are filled with both treasured flower and herb. You may recall a post late last summer, early autumn about dried rose petals. I had an abundant supply of rose clusters that I cut and preserved the past season.
No special treatment was used to dry the roses. I didn't use silica gel or preservatives. The process was done naturally. I left most of the petals in tact and placed the velvety soft heads in glass jars. After a few days I tossed them around some to make sure each petal had a chance to dry. The results surprised me. The roses vibrant color kept and the delicate rose heads kept their shape. The dried roses will be used to make a spring potpourri similar to the one we created last spring. You may remember our May Day potourri.
I made the most scrumptious gingerbread cake last night! The recipe calls for homemade caramel sauce dripped over each piece. Then you top it with a dall-op of whipping cream. After I took my first bite, I said to Lennis, "My taste buds are doing a dance!" I added a couple of extra ingredients to the original recipe. Some fresh ginger and molasses. I have never made a gingerbread cake without molasses! I didn't notice the recipe omitted it until after I had mixed everything up. That's when I added it. I will share both the cake recipe and the caramel sauce receipt this weekend sometime.
While I'm on the topic of food... I also made the yummiest tuna salad. Lennis and I made Tune Melts. I included a secret ingredient, Saffron. Oh my, oh my, words cannot tell you what a decadent flavor the saffron added to thie ordinary dish. I'll share my tuna salad recipe too. Be on the look out for some saffron. I don't believe I'll ever make the dish again without it!
Off to cut the new Sandalwood Rose savon. Oh my, oh my, words cannot describe how divinely this soap smells! I also whipped in some extra special ingredients.
Enjoy caring and sharing days.
Warmly,
Jill 00
