I found this recipe and it was for your hands but I needed something for my feet. I walk around barefoot constantly and only wear shoes when I got out somewhere. I don’t own a pair of socks because I just raid the girls sock drawer. This was awesome and it really made my feet super soft. I will definitely be adding this into my weekly routine.
4 tablespoons of cocoa powder
1 cup of brown sugar
1 teaspoon of vanilla extract
1/2 cup of oil of your choice
Combine cocoa powder, brown sugar and vanilla in a medium bowl. Mix in oil gradually until it becomes a thick paste. Pour into a jar and attach a label and the directions from below.
To use: Apply to wet feet and rub in a circular motion, concentrating on dry or rough patches. Leave on for 3 minutes then thoroughly rinse with warm water
You really must try it because not only does it make your skin soft it smells sooo good. Again I had a problem with not eating it, rofl.
Till We Dish Again,
Seared Tuna with Verjuice Dressing
2 tablespoons hot english mustard
¼ cup (60ml) light soy sauce
1 tablespoon peanut oil
800g piece tuna fillet
8 baby new potatoes (320g), halved
250g green beans, trimmed
1 cup (150g) seeded black olives
250g cherry tomatoes, halved
1 small red onion (100g), cut into wedges
6 medium-boiled eggs, halved
2 tablespoons verjuice
1 tablespoon dijon mustard
¼ cup (60ml) walnut oil
1 tablespoon finely chopped fresh chervil
Make verjuice dressing.
Combine mustard, sauce, oil and tuna in large bowl. Cover, refrigerate 3 hours or overnight.
Boil, steam or microwave potato and beans, separately, until tender; drain. Combine potato, beans, olives, tomato, onion and dressing in large bowl; toss gently. Top with eggs; season to taste.
Remove tuna from marinade; discard marinade. Cook tuna on preheated barbecue (or grill or grill plate) about 10 minutes, turning, until marked well on all sides and cooked to your liking. Remove from heat, cover loosely with foil; stand 10 minutes.
Cut tuna into slices; serve with salad.
Spicy Sweet Bacon
2 tablespoons mild red chili pepper
3/4 cup firmly packed brown sugar
12 slices of Thick Applewood smoked bacon
Preheat the oven to 300 degrees. Mix the chili powder and sugar in a shallow bowl. Fit a sheet of parchment paper onto a flat pan. Bury each slice of bacon in the chili and sugar mixture and rub both sides to assure the mixture adheres. Twist the bacon two or three times by holding each end to make a candied “stick”. Bake for 30 minutes without turning. Don’t overcrowd the pan as the juices need to spread, otherwise you won’t get the bacon to cook properly.
Crab Stuffed Tomatoes
1/2 lb Maryland lump crabmeat
10 Plum tomatoes
1/2 cup finely chopped celery
1/3 cup plain low fat yogurt
2 tablespoons minced green onions
2 tablespoons finely chopped red bell pepper
1/2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. black pepper
Remove any cartilage from crabmeat. Cut tomatoes in half length wise. Carefully scoop out center of tomatoes; discard pulp. Invert on paper towels. Combine crabmeat, celery, yogurt, onion, red pepper, lemon juice, salt and black pepper. Mix well. Fill tomato halves with crab mixture. Refrigerate 2 hours.
Wild Hawaiian Cocktail Meatballs
1 Can pineapple chunks in juice
12 oz ground chicken
1 cup cooked wild rice
1/4 cup finely chopped green pepper
1/4 fine cracker crumbs
1 teaspoon salt
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1 cup sweet and sour sauce
Drain pineapple, reserving juice. In large bowl, combine chicken, wild rice, bell peppers, cracker crumbs, 2 tablespoons pineapple juice, egg, onion salt, and ginger; mix well. Form mixture into 1-inch meatballs. In large skillet, heat oil over medium heat. Brown meatballs; drain. Add reserved pineapple and remaining juice; cover and cook over medium heat 10 to 15 minutes until meatballs are no longer pink in center. Stir Sweat and sour sauce into meatballs and pineapple; cook 4 to 5 minutes or until mixture is heated through. Serve with frilled toothpicks.