Post 68; How to make your own fabric softener from hair conditioner. Method to stretch woolens to a larger size and Japanese Daikon Carrot Salad from Food.com

I recently purchased some handmade sweater at a quite reasonable price. The only problem was, that they are a size too small.

I have stretched shoes by putting them in the freezer. I will not go into that here. The stretching sweater method called for water softener. I don’t know about you, but I have very little space for a giant liquid fabric softener. I never used it even when I had space. My washing machine and dryer occupy a tiny portion of my enclosed mirpesset. What should I do? borrow water softener?

I gave this some thought and made the connection that hair conditioner and water softener must be similar chemically, since they both have the ability to smooth.

I’ve been making my own fabric softener now using this recipe. I’ve been adding an essential oils sandlewood to the recipe.

Recently however, I found a new recipe for fabric softener on One Good Thing by Jillee. I thought I would give it a try and see if I noticed a difference.  The biggest difference to me was the scent, check it out below:

{Homemade Fabric Softener} This is for a HUGE amount of fabric softener.

6 Cups Water

2 Cups Hair Conditioner

3 Cups White Vinegar

Essential Oils (optional)

The ratio is  6 cups water: 2 cups hair conditioner:3 cups White Vinegar.

OR  48 oz water: 16 oz conditioner:24 oz vinegar.

I need only a tablespoon of conditioner. I divided by 100=

.48oz water :    .16 oz conditioner : .24 oz vinegar. All together should have little less than an ounce

 

Directions:

Simply stir the ingredients together then pour them in jars or another storage container. I added Lavender essential oil (about 20 drops) to the fabric softener which gives it a much stronger scent especially since you’re likely using a scented hair conditioner too.

You can use this in your fabric softener dispenser or soak a washcloth (and then wring it out well) in it and throw the washcloth in your dryer with your other clothing.

Overall, I really liked this one because I really wanted my clothing to come out with a fresh smell and I seemed to have achieved that with this homemade fabric softener.

Keep in mind, I use it with homemade laundry detergent which I also add essential oils too. Yep, we’re smelling good around here!

Sweater Stretching:An even easier way is to just dissolve a half teas of Pantene cream rinse int your sweater bath. Let it soak and rinse.

Just follow these steps [borrowed from thebudgetfashionista.com]

  1. Stretch your wool sweater by soaking the garment in a tub of gentle hair conditioner and lukewarm water.
  2. Do not wring the sweater, but after draining the tub, press the sweater against the side of the basin to drain the excess water.
  3. Remove the garment and lay it flat on a very thick, very absorbent towel.
  4. Use another towel to blot away the excess water.
  5. Gently pull the sweater into the desired shape.
  6. Let the sweater air dry flat.

Voila! Good as new.

I brought huge radishes home from the shuk last week. Monsters.

Giant radishes
Now my radishes were the size of a granny smith apple. They substituted nicely for Daikon  not available in Israel very easily.

Nissan Tamir from Omer, Israel found that two of his radishes had grown non-stop, each eventually weighing 10kg (Picture: Azulai/Israel Sun/Rex Features)

Japanese Daikon Carrot Salad from Food.com

Ingredients:

Directions:

  1. 1
    Toss radish, carrot and salt together in large bowl. Let stand for 10 minutes. Knead until soft. Squeeze dry.
  2. 2
    Combine rice vinegar and sugar in small cup. Stir until sugar is dissolved. Pour over radish mixture. Toss until well coated.
  3. 3
    Sprinkle with sesame seeds. Makes 2 cups.
  4. 4

Sprout Salad

Ingredients

2 cups bean sprouts , washed and drained
1 cup sliced capsicum (red pepper)
1 cup sliced radish (mooli)
1 cup diagonally sliced spring onions (whites and greens)

To Be Mixed Into A Dressing
2 tsp vinegar
2 tbsp olive oil
2 tsp lemon juice
1/2 tsp grated garlic
1/2 tsp soy sauce
1/2 tsp sugar/agave/maple syrup
salt and to taste

For The Garnish
1/4 cup black olives
1/4 cup sliced tomatoes (deseeded)

Method

  1. Combine the bean sprouts, capsicum, radish and spring onions in a deep bowl and mix gently.
  2. Pour the dressing over the salad and toss gently.
  3. Serve chilled garnished with black olives and tomatoes.

From Chubezza

In popular medicine calledlike cures like” (similia similibus curentur), the belief is that plants represent their medicinal use by their shape, color or resemblance to body parts. The red beet is considered a remedy for treating blood circulation. Contrary to the purple color of other vegetables (cabbage, onion, eggplant, lettuce, pepper, basil etc.), the purple beet is quite unique. Its origin is in the purple pigment category “betalain,” which contains strong antioxidant qualities and excellent abilities to battle cancer and heart disease. The beet also contains salicylic acid – an aspirinlike compound which is anti-inflammatory and contributes to the health of blood vessels and the heart. The beet is considered one of the “cleansing” vegetables which is highly beneficial for the liver, kidneys, and even swollen legs and constipation.

Unlike the internal cleansing qualities of the beet, the external experience is quite the contrary. The beet cells are unstable and they “leak” when you slice or peel the root. Cooking stabilizes the cells, which is why cooking the beet within its peel will reduce the staining. These pigments stabilize under acidic conditions, thus making pickling your beets a good (mess-preventing) idea. But beets color things other than your hands…One of my own memories from the days when beets were served for lunch in kindergarten, is all of us waiting excitedly for the red pee to come…  We also all know the red beet-dyed horseradish. Natural coloring extracted from beet is used as a popular food dye for pizza “tomato” sauce, pink lemonade or edible ink (the kind you might use to print on slices of meat.)

Beets are usually round and red, but not exclusively. They come in many colors and shapes, ranging from striped, yellow, white, and purple. And you’re already acquainted with the elongated Chubeza beet alongside its roly-poly brother.

 

Despite the fact that it is a vegetable with high sugar value, and perhaps because of that fact (even higher than carrots and sweet corn), the beet is a good friend of weight watchers, containing only 30-40 calories. In addition, it is rich in folic acid, vitamin C and potassium.

Another relative is a white-root beet – the sugar beet. From the time that the Crusaders returned from their journeys, they craved the sweet flavor of the sugar they knew and loved. But sugar was an expensive necessity, imported to Europe via sea dwellers or roaming merchants. In 1747, German chemist Andreas Sigismund Marggraf succeeded in extracting a small quantity of sugar from a beet root, then used as animal fodder. However, the process was highly work-intensive, and the sugar content in beets was low. One of his students, Franz Achard, was more practical. He realized that if you want to extract more sugar from your beet, you just have to create sweeter beets. He then crossbred white beets and created the father of the modern sugar beet:

 

Tips:

  • ·         To store beets: trim any greens (the greens pump the root dry of its liquids, like the carrot or radish), allow three centimeters of the stem, and do not cut the root. Store the beet in the vegetable drawer of a sealed container and wrap the greens in a towel and plastic.
  • ·         In order to prevent “bleeding,” don’t cut or peel the beet prior to preparation. After cooking, steaming or baking, it will peel very easily.
  • ·         Adding some vinegar to the cooking water reduces the smell of cooking beets and allows them to keep their color. The cooking creates a clear beet stock which can be used for food coloring (like for rice, p’titim or couscous). Beets are naturally high in sodium, thus no salt need be added when cooking.
  • ·         When baking beets: to prevent staining, wrap in aluminum foil. It is best to add some kind of preferred seasoning, i.e., garlic, lemon slices, cumin or coriander seeds. The flavor penetrates and enriches the beet as it bakes.
  • ·         Beets can also be microwaved: pierce an unpeeled beet with a fork (to allow the steam to escape), place in a microwavable bowl, add a bit of water and heat uncovered for 4 minutes per beet, till soft.
  • ·         After the beets are prepared: to clean your hands of beet stains, rub with wet salt and lemon juice, then wash with soap and water.
  • ·         When our beets come with greens, don’t trash them! Use the greens like spinach or Swiss chard for a great semi-sweet flavor.

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