Sunkist is awesome. They are all over social media with colorful and bright recipes, and ideas – taking citrus outside the box!
And that got us thinking – it’s not ALL ABOUT THE FOOD!
So when we saw their Pin of the Week – “When Life Gives you Lemons – Make Salt Scrub!” We thought – that’s a brilliant idea!!! We always have fresh lemons, sea salt and oil in stock at http://www.myshopwise.com – (and that’s all you need! viola!) so why not make a sweet and citrus-y homemade recipe to give your face and/or feet a nice scrub a dub dub for the beach! Trust me, if we could play hookey today we would be out there getting a little ‘sunkist’ tank for ourselves!
So here is their awesome pin of the week:
What you will need:
5 tablespoons sea salt
1 tablespoon olive oil
First mix the olive oil and sea salt together. Once the salt gets coated by the oil, the lemon won’t dissolve it! Next cut the lemon in half and squeeze over the salt + oil. Mix and mash. (Feel free to adjust the recipe to your liking.) Then scrub away!!
Click here to view Sunkist on Pinterest for more awesome ideas
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Who’s excited for the long holiday weekend? (cue both hands raised and waiving frantically in the air!)
Finally the weather is starting to cooperate and we can’t wait to throw a blanket down and curl our toes in the cool grass at the park next to our home. And just in time, we came this great article by the Daily Meal, of 7 picnic-worthy recipes to try out! You still have plenty of time to order online in time for lots of outdoor blanket time!
Don’t forget to add paper plates and cups to your grocery list – no one wants to haul back dirty dishes 🙂
Here is our favorite out of the bunch – so if you see it spread out on the lawn on a park this weekend, feel free to stop over and say hi! (See all 7 recipes here!)
Chicken Strawberry Salad with Avocado Poppy Seed Dressing
½ cup sugar
⅓ cup white wine vinegar
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon finely minced onion
1 cup canola or vegetable oil
1 avocado, peeled and seeded
¼ cup water
1 tablespoon poppy seeds
Combine all ingredients except poppy seeds in a blender or food processor. Pulse until combined. Add additional water 1 tablespoon at at time if dressing is too thick. Stir in poppy seeds. Refrigerate until ready to serve.
Note: This dressing will keep at least a week in the fridge.
The Kitchen Daily always has some fun tips and interesting facts. Today, we saw they were talking about pickles, so of course they caught our attention! They have way more facts at the full article here – but here are some of the ‘fun facts’ we thought you might enjoy today!
First of all – did you know pickles date all the way back into the Middle Ages? Like 2400 BC ages!!! It is even believed that the Mesopotamians were picklers and that we have been pickling ever since. That’s an A+++ history fact for you to share in class today.
Pickles were also popular with famous people throughout history – like Aristotle thought that “cured cucumbers” had great healing properties. Julius Casear fed pickles to his men as he believed that they offered physical and spiritual strength. Cleopatra, known for her good looks, believed her beauty came from eating ample amounts of pickles. Maybe we should all eat more pickles???
Time for Pickle Trivia!
1. Who brought pickling to “the New World”?
It was none other than Christopher Columbus! The explorer grew cucumbers in order to pickle them. In the 1500s, the area which is now New York City played host to the largest group of Dutch commercial picklers.
2. How Many Pickles Do We Eat?
Each year, Americans as a whole eat more than 2.5 million pounds of pickles, and, according to a 2009 Mental Floss article, the average American eats 8.5 pounds of pickles a year and dill pickles are twice as popular as sweet pickles.
3. How Long Does it Take To Make Pickles?
Pickles can develop at different rates depending upon the process used to create them. In the case of ever popular dill pickles, if they are made through a process of refrigeration (refrigerator pickles), they can be ready in just five days whereas fresh-packed pickles can take five weeks and fermented pickles, up to six weeks.
4. How Long do Pickles Stay Good?
According to EatByDate.com, pickles can stay good for one to two years past the date on the jar.
5. How to Make Quick Pickles
Here’s a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickles have the perfect balance of sour and sweet—though closer to a “bread and butter” taste, they still satisfy the vinegar-loving pickle crowd. In our humble opinion, there’s no reason to ever buy another jar of pickles.
1 ¼ lb pickling cucumber, trimmed and cut into 1/4-inch slices
1 ½ tsp salt
1 cup cider vinegar
1 cup white vinegar
1 cup light brown sugar
1 cup slivered onion
2 cloves garlic, silvered
1 tsp dill seed
1 tsp mustard seed
1. Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
2. Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.
To Make Ahead: Cover and refrigerate for up to 10 days.
Is your kitchen still looking dark and dreary from winter? It is preventing you from creating masterpieces like Rachel Ray? Maybe it’s time to spruce up and spring clean your kitchen! Just a couple little tweaks like new sponges, some fresh flowers, or pretty soap can brighten up your favorite room in the house (wink wink). We came across this AMAZING article from The Daily Meal, that give you 70 – yes SEVENTY- ways to add some color to your kitchen! Check it out here –