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Post by Val the Cookie Queen
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Greetings APJ Fragrance Fiends!
Lush. British slang term to describe something pleasing or desirable.
“I had the most lush meal last night.”
“That perfume is lush.”
“Look at him/ her …….. he/she is totally lush.”
LUSH ULTRABALM – by LUSH
Photo Stolen VegetarianLiving
Ingredients:
Organic Jojoba Oil
Candelilla Wax
Rose Wax
We´ll keep this short. This stuff is totally amazing. For a million things. Too long to list. You can look it up for homework.
Why am I writing about it? Well, for all you folks whose skin “eats fragrance”, or who just want their scent to last a little longer, Ultrabalm is the business.
If you know that already, then skip this and look at the recipe. For those who don´t, it´s simple.
Put a little of the Ultrabalm wherever you put your fragrance. Then put your fragrance on top. That´s it. Your perfume will last much longer. The very slight smell that the Ultrabalm has goes away.
I use it for any scent that I think of as an “anointing” scent. Rose, patchouli, amber, sandalwood, Tauer, Vermeire ………
But who cares?? Use it for whatever you want. I would never, ever be without it.
Coriander, Green Chili, Walnut and Yoghurt Chutney Recipe
CQ´s Occasional Fragrant Cooking Secrets
Photo Stolen FoodViva
This stuff is awesome.
Good sized bunch of fresh coriander (some stems are OK)
Yoghourt of your choice (I like Turkish or Greek) – maybe about a half cup, maybe a bit more
Fresh green chiles (too taste, obviously)
10 or 15 walnut halves
Salt
(slices of thin red onion to decorate if you are feeling creative)
Plug in a food processor (!)
Chuck the whole lot (EXCEPT the salt) in a food processor. Process. Not at rocket speed. Bit by bit.
Not thick enough – add some more walnuts, not hot enough – more chiles (remembering it gets hotter over the hours and days) want it more creamy – add more yoghourt. Add the salt at the end, you´ll probably need a decent amount. Anything with chiles needs lots of salt. You don´t add it to the food processor because it makes the chutney turn runny. I like it to be thickish. But make it how you want.
This chutney dances on your tongue. Eat it with everything. Well maybe not cornflakes. Keeps in the fridge for a few days just fine. Smells lush.
Bussis
CQ
