From the Better-Late-Than-Never Category: We won't discuss the condition of my recipe collection coming to the end of the canning season, but here's the Orange Pickled Beets recipe I promised long ago. I haven't made this for a long time, but it can be canned and served as pickled or thickened and served Harvard-Style. Orange Pickled Beets (by Florence Fabricant in the Garden-to-Table Cookbook) Makes 6 pints 8-9 pounds beets, without tops 12 narrow strips orange peel, an inch or so long 3 1/2 cups apple cider vinegar 3 cups sugar 1 cup orange juice, preferably freshly squeezed 1 tablespoon pickling or kosher salt 1. Wash beets, leaving an inch or so of stems. Place in a large kettle, cover with water and bring to a boil. Cover the kettle and simmer the beets until tender, about one hour depending on size. 2. While the beets are cooking, simmer the orange peel in water to cover for 15 minutes, then drain. 3. Combine vinegar, sugar, orange juice and the prepared orange peel in a saucepan. Bring to a boil and boil for 5 minutes. Set aside. 4. When the beets are tender, drain them and rinse in cold water. Slip off the skins and lsice the beets. 5. Fill clean, hot pint jars with hot beet slices, leaving headroom of 1/2 inch. Add 1/2 tsp. salt to each jar. 6. Return the orange syrup to a boil and fill each jar to within 1/2 inch of the top with boiling syrup. Include 2 strips of peel in each jar. 7. Adjust lids and process the jars in a boiling-water-bath for 30 minutes. Carol

Susan, they all sound good, especially the pie. Ann

Here's an easy one I use all the time - but the measurements are 'sorta' - I usually eyeball it till it feels right- sorry that it's not more precise but it is really flexible and you can alter as desired to make what ever consistency you prefer Kosher / coarse salt (sea salt if you can afford it) Olive Oil (I make an infused oil with calendula & lavender) Fragrance or Essential Oils Colorant (I use soap colorants) Put salt into container and cover with oil, mix until 'soupy'- add f/o or e/o as desired and then mix in color drop by drop. The oil may alter the color a bit. YOu can add more oil or salt depending on how dry you want the mix. Hope this is what you were looking for. :>karenb

Anyone make salt scrubs? We used a Key Lime Salt Scrub down in Florida that was divine! I found this recipe: KEY LIME SALT SCRUB 1-1/2 tbs. kosher salt 1/2 tbs. grapeseed oil or olive oil 1 key lime rind (very finely grated) Preparation Combine all the ingredients and mix gently, just enough to dampen the salt. Don�t over-mix as this may cause the salt to start to dissolve. Apply the scrub to your skin using circular movements, working up your limbs and towards your heart. Gently shower off and apply your favorite body lotion. First question - do you think I could use Epsom salts? Pros? Cons? Next question - I want to make 3 (16 oz) jars of this. How the heck do I convert the measurements to make 48 oz? Anyone make salt scrubs at home? Favorite scents?