Hi, there. I’m so glad you came back! Today’s post promises to be a yummy one! It’s a bit involved but so worth the effort. There is nothing quite like a batch of homemade ice cream, regardless of the country of its origin. So, here goes:

Typically, the ice cream is placed in a mold that resembles a “bomb”…the cherry cream being in the center, the pistachio next and the chocolate layer on top. If you don’t have a mold, you can use a large loaf pan or large Tupperware or plastic container to freeze the ice cream as you assemble it. The loaf configuration is referred to as terrine. You’ll also need an ice cream freezer to freeze the ice cream as you make it.

Spumoni Ice Cream – Terrine style

• 3 cups each of chocolate ice cream, pistachio ice cream and Spumoni cherry ice cream – all three recipes will follow.
• Get a large loaf pan or Tupperware or plastic container and line it with plastic wrap, being sure to overlap it in the pan and allow for some overhang around all four sides.
• Spread the 3 cups of chocolate ice cream onto the bottom of the pan / container.
• Cover this with plastic wrap and freeze for a minimum of 30 minutes or until slightly hardened (you may wish to freeze it longer to allow the layers to be more solid when adding the additional ones on top).
• After appropriate freezing time, remove the top plastic wrap and repeat the above steps with the pistachio and the cherry ice creams, freezing between each layer.
• To serve, run a sharp knife under hot water and wipe dry. Slice down through the layers to get a multi-colored / flavored slab of Spumoni.

Chocolate Ice Cream

• 2 cups heavy cream
• 3 tablespoons Dutch-process Cocoa powder
• 5 ounces bittersweet or semi-sweet chocolate
• 1 cup whole milk
• ¾ cup granulated sugar
• Pinch of salt
• 5 large egg yolks
• ½ teaspoon vanilla extract
• ¾ cup hazelnuts, coarsely chopped
• In a medium saucepan, heat 1 cup of the cream with the cocoa powder.
• Whisk this to completely mix the cocoa powder.
• After bringing the mixture to a boil, lower the heat and simmer the mixture at a very low boil for 30 seconds while you whisk continually.
• Take the mixture off the heat and stir in the chopped chocolate, mixing until smooth.
• Add the remaining 1 cup of cream, stirring to blend.
• Place the mixture into a large bowl and place a mesh strainer on top of the bowl.
• Be sure to scrape the saucepan as thoroughly as you can.
• Using the same saucepan, add the milk, sugar and salt and heat to just warm.
• Using a separate mixing bowl of medium size, whisk the egg yolks and slowly add the warmed milk mixture to it stirring continuously with the wire whisk.
• Return the now warmed egg yolk mixture to the saucepan, scraping the saucepan as thoroughly as you can.
• Heat the mixture over medium heat with a heat-proof spatula or spoon until the mixture coats stirring utensil, or until an instant-read thermometer shows 170 degrees. Be sure to scrape the bottom of the saucepan as you stir it.
• Now, add this mixture into the chocolate mixture by pouring it through the mesh strainer you placed over the first bowl in the earlier step. You’ll need to stir it until it is smooth.
• When this mixture is smooth, you can then add the vanilla.
• Prepare an ice bath by running cold water in your sink or a larger container than the bowl you’re now using and then place ice cubes in it. Place the bowl into the ice bath and stir until it is cooled as it will be pretty hot at this point.
• Once the chocolate mixture is cooled, the next step is to chill thoroughly it in the refrigerator.
• Once thoroughly chilled, it can be frozen in your ice cream freezer according to the manufacturer instructions.
• If you find that your chocolate mixture is too thick to pour into the ice cream freezer machine, just whip it vigorously until it thins out.
• Once the ice cream is churned, stir in the chopped hazelnuts with a rubber spatula.

Pistachio Ice Cream This recipe doesn’t make a really green colored pistachio ice cream because it uses all natural ingredients. If you want the brighter green color, feel free to add a couple of drops of green food coloring to the mix.

• 1 1/3 cups shelled pistachio nuts
• ¾ cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• Pinch of salt
• 6 large egg yolks
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¾ cup pistachios, coarsely chopped
• Using your food processor, process the 1 1/3 cups of pistachios until finely ground, but not to a paste. Set this aside.
• Heat the milk, sugar, 1 cup of the cream, and salt in a medium saucepan, stir constantly to dissolve the sugar.
• Add in the ground nuts and stir to blend.
• Cover the saucepan, remove from the heat, and let the mixture steep for at least 30 minutes.
• Strain the warm nut mixture — press on the nuts to extract as much liquid as possible, and then discard the solids.
• Place the milk and cream mixture back into the saucepan.
• Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.
• Whisk the egg yolks together in a separate medium sized bowl.
• Slowly pour the heated mixture into the egg yolks, continuously whisking. Be sure to scrape the warmed egg yolks back into the saucepan.
• Using a heatproof spatula or spoon, stir the mixture continuously over medium heat, be sure to scrape the bottom as you stir. Continue to stir until the mixture thickens and coats the spatula or spoon.
• Add the custard through the strainer and mix it into the cream with your spatula or whisk.
• Add the vanilla and almond extracts and mix until combined.
• Refrigerate until cold.
• Pour into an ice cream maker and freeze according to the manufacturer’s directions.
• Once the churning is completed, fold in the ¾ cup pistachios with a rubber spatula.

Spumoni Cherry Ice Cream

• 1½ cups pitted ripe sweet cherries (from about 3/4 lb cherries)
• ¾ cup whole milk
• 1¾ cups heavy cream
• ½ cup sugar
• 1 pinch salt
• 1 teaspoon lemon juice
• 2 Tablespoons Amaretto, cherry liqueur, or rum (optional)
• ¼ cup chopped maraschino cherries, patted completely dry
• ¼ cup pineapple chunks, coarsely chopped and patted completely dry
• ¼ cup coarsely chopped almonds
• Into a medium saucepan, place the cherries, milk, 1 cup of the cream, sugar, and salt.
• On medium heat, cook the mixture until it is steamy.
• Reduce the heat to warm and simmer for 5 minutes, stirring with a rubber spatula and scraping the bottom of the pan.
• Cover the saucepan and let the mixture steep for at least 30 minutes.
• Add the mixture into a blender or food processor, or an immersion blender, and carefully purée. Be sure to be careful because you are dealing with a hot liquid. Be sure you hold the cap down securely on the top of the blender while puréeing.
• Strain mixture into a large bowl.
• Mix in the remaining 3/4 cup of heavy cream.
• Chill this mixture for several hours in the refrigerator. It needs to be completely cold.
• Put the chopped maraschino cherries and pineapple chunks on a plate on a single layer and freeze until the ice cream is churned.
• Before placing the mixture into your ice cream maker, you’ll need to stir in the lemon juice and the Amaretto or other liqueur if you are using these. Note… that you can skip the alcohol if you want, but the addition of it will help keep the ice cream from getting too icy, and the amaretto can add a nice flavor boost to the ice cream.
• Churn the ice cream in your ice cream maker according to the manufacturer’s instructions.
• Once the churning is complete, add in the cherries, pineapple and almonds with a rubber spatula.

Peanut butter sure is yummy, but did you know that it’s good for the health, too? It is packed full of healthy fat that’s good for the heart. It’s a good treat you can indulge without having to feel guilty!

If this scrumptious treat is something your kids love, make them a special snack instead of the usual PBJ sandwich!

Try these 3 yummy snack recipes for kids:

Yummy No-Bake Nutty Bites

What you need:

• 1 1/2 cups rolled or quick oats
• 2/3 cup natural peanut butter
• 3 tablespoons honey or maple syrup

Place the oats in a blender or food processor. Pulse until the oats reach a flour consistency. Add the pb and honey/maple syrup to the blender and blend until ingredients are well-combined. Scoop mixture into a bowl. You may need to scrape the sides of the blender to get all of the mixture.

Form “dough” into round bites. If they’re falling apart, return to blender and add 1 tablespoon of pb. If they start sticking to your hands, oil with cooking spray. Serve as is or refrigerated.

No-Fuss PB Bars

What you need:

For the base

• 2 cups graham cracker crumbs
• 1 1/2 cups pb
• 1 1/2 cups powdered sugar

For the topping

• 1 1/2 cups milk chocolate chips
• 1/2 cup pb

To make the base, stir together the graham cracker crumbs, peanut butter and powdered sugar in a mixing bowl until well-combined. Press the mixture evenly on a 9×13 inch baking pan lined with parchment paper. Set aside.

To make the topping, add the milk chocolate chips and peanut butter in a microwave-safe bowl and melt in the microwave in short, 20-second bursts, until smooth. Pour the mixture over the base in the pan and smoothen using a spatula. Chill in the refrigerator for 1 hour or until set. Slice into squares and serve!

PB Cereal Snack

What you need:

• 4 cups plain Cheerios
• 1/2 cup peanut butter
• 1/2 cup honey
• 1/2 teaspoon vanilla extract

Mix the peanut butter and honey in a microwave-safe bowl and heat on high in the microwave for 1 minute. Stir, add the vanilla extract and heat in the microwave for 30 seconds more. Add the cereal to the mixture and stir to coat well with mixture. Drop portions in a parchment-lined tray and allow at least 1 hour for the snack to set.

These yummy peanut butter snack recipes will surely bring a smile to your little one’s face!

Bhutan is a tiny kingdom also known as the last Sanghri la. It has snow capped mountains and hysterical unexplored places. Bhutan is a landlocked country neighbored by China and India. It is also home to 5400 species of plants and 770 species of bird; here you will find Golden Langur. Some other species that you will find here are Bengal tiger, Great One-Horned Rhinoceros, Clouded Leopard, Hispid Hare, Indian leopard and many more. Wildlife lovers can make Bhutan a tourist destination and have a completely new experience.

Thimpu is the modern capital of Bhutan. It has the majestic throne rooms which are used by the royalty. Most Buddhist monks visit Thimpu Valley during summers. Here at Thimpu you will find museums, fortresses, temples and monasteries. You can even visit Phuentsholing, which is a small town in Bhutan known for its clean environment and popular among those travelers who are looking for peace and solitude. Bumthang Valley is also equally important place of visit. It has Kurjey Temple and many monasteries. The main town of Bumthang is Jakar. People looking for spiritual tour should make Bhutan tourist destination.

If you want to visit Taktshang Monastery, Kichu Lhakang, National Museum of Bhutan and Paro Dzong then you have to reach Paro. Bhutan is known for its colorful masks, wood carvings, stamps, hand-woven bamboo items, silver, bronzes and silk. You can also buy Buddhist paintings, handmade paper products and religious thangkas. Handmade wooden bowls known as dappa are often used here by the locals, you can buy it as a souvenir, the two halves of this bowl can be used as salad or cookie bowl and these two halves fit together tightly which makes it easy to carry food in it. Have you heard of Dzi beads? These are actually oblong in shape and come in cream and brown colors. These beads are quite expensive and are of precious in nature. If you like collecting Asian handicrafts and souvenirs then make Bhutan tourist destination.

The traditional clothes here are Gho and Kira, you can buy them as souvenirs. Bhutan Mist is a kind of local liquor you find here. Bhutanese cuisine is unique on its own. Here you will get Yak meat. Ema Datsi is a special dish made of cheese and chili. In eastern Bhutan the staple diet is ‘Puta’ known as wheat noodles. One of the most common dishes in Bhutan is the Momos, it is basically a dumpling filled with chicken meat, pork or cheese. In Bumthang region you will find Neshing Jurma, it is a tea made of parasitic plant. So if are you thinking about your next vacation, then make Bhutan tourist destination.

Welcome spring into your home by decorating for Easter. Compared to other holidays, you will find that Easter decorations are not elaborate or complicated. You won’t spend hours attaching bunny-shaped lights to your roof or constructing an Easter tree. Instead, focus on the small touches to spruce up your home, like Easter table decorations, and make things festive. Try one or all of these Easter decor ideas to make your home look lovely.

1. Add Flowers – A very simple way to decorate for the holiday is to put a vase full of spring flowers on your dining table. Choose a vase in a pastel color or a vase with an Easter-themed print on it. Flowers that bloom in spring, such as delicate daffodils or pretty tulips, are perfect.

2. Look For Easter Linens – An incredibly simple way to decorate for the holiday is to put out a dish cloth or tea towel with an egg or a bunny screen-printed or stitched onto it. Look for Easter-themed tablecloths or cloth napkins. Choose Easter table linens with a delicate floral print or embroidery if you want something more subtle. If you don’t want linens with prints on them at all, choose solid color linens in pastel hues.

3. Fill a Basket or Bowl With Eggs – Whether you have children or not, you can still make Easter baskets and use them to decorate your house. Plastic eggs are the least expensive option and possibly the easiest. Yu can also find sturdy wooden eggs, or more delicate porcelain eggs, with pretty patterns painted on them. Another option is to dye intact egg shells and arrange them in a basket. For a moe modern decoration, use a prtty bowl or pick a wire mesh or iron basket, or you can choose the traditional wicker basket to place the eggs in. Line the basket with grass clippings or paper shreds to cushion and protect the eggs.

4. Hang a Wreath – Easter wreaths come in a range of styles, from straw wreaths wrapped in ribbon to evergreen wreaths decorated with sparkling Easter eggs. If you feel crafty, string several plastic eggs or hollowed out eggshells together end to end and shape into a circle for a home-made wreath.

5. Let Candles Light the Way – Turn plain pillar or taper candles into easy Easter decorations by scattering wrapped Easter egg candy at the base of the candles across a surface. Line a hurricane vase with Easter-themed pebbles, marbles or candies, and set a pillar candle on top.

These Easter decor ideas are sure to make your house sparkle with freshness and Easter spirit, and do not require much time or effort on your part. Start decorating today!

Omelette curry is a very simple recipe, easy to prepare and of course much healthier than it’s alternative spicy and fried Egg Curry version. This dish can be served with rice as well as roti.

Ingredients

• 3 eggs
• 1/2 teaspoon black pepper powder
• whole cumin seeds
• 2 medium sized chopped onion
• 1 chopped tomato
• 2-3 green chili
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Vegetable oil
• Salt
• Coriander leaves

Preparation Time: 5 mins

Cooking Time: 30 mins

Serves: 2

Steps

1. Take 3 eggs and break it into a bowl and beat it with 1/2 teaspoon salt, 1/2 teaspoon black pepper powder.

2. Take a non stick frying pan, heat 1 teaspoon vegetable oil and put the beat up egg (step 1) into it. Cook both side until it fully cooked. Cut the omelette into square pieces and keep aside.

3. In a kadhai (deep bowl) heat 2 tablespoon vegetable oil, then put whole cumin seeds after 1 min add 2 medium sized chopped onion and fry till it become little brown and half tender, then add 1 chopped tomato, 2-3 green chili, salt to taste, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala and fry till oil comes out of the masala (fried spice).

4. Put 2 cups of water into the kadhai (step3) and boil it for 2 mins, then put omelette pieces into the kadhai and stir for few mins.

Finally garnish with fresh coriander leaves

Omelette Curry is ready to serve for Lunch or dinner with Rice or Roti (Chappati). The spicy and rich version of this recipe is the Egg Curry.

I first started turning wood in High School shop class and in the neighbors shop. I drifted away from wood turning for a time because of military service, college, family and career. My career is Forestry, management, harvest and construction. I was able to acquire lots of different types of wood and store them for later use.

My first lathe was a bench mounted Montgomery Ward wood lathe and the set of tool that came with the lathe. After using this lathe for several years I realized, as most turners do that there are bigger and better turnings to do. All that is required is bigger and better tools.

Over the next few years I started to upgrade my equipment. My new lathe was a Jet 14 X 42. There are higher grade tools and specialty tools. There are tools for spindles, tools for bowls, tools for texturing and equipment for supporting your spindles or larger turnings. Think I currently have over 40 different wood turning tools and continue to look for more. The new tools I am looking for are for very special use. I will properly design and make them myself.

Then there are face plats, chucks with all their various jaws and attachments. There are various spur drives and live centers. All these tools have different applications and if you are like me where you do a Variety of different turnings you will use them all; especially if you are selling your work and clients are making special requests. I recently built a vacuum chuck so I could turn the bottom of my bowls, improves the appearance by about 100%. You can buy the vacuum chuck, all ready setup with vacuum pump and accessories. I purchased all the parts separately and then built the vacuum chuck, I saved about $250.

Currently I am looking into one of the big lathes 20″ with the electronic speed control. A friend of mine and I are in the process of design and making a boring bar for hollowing large vessels. When I purchased the chucks for holding the turnings, I purchased them with the larger headstock requirements and then used an insert to attach them to a smaller lathe. The smaller lathes require a 1″ X 8TPI and the larger 1 ¼” X 8 TPI. This is generally correct but there are exceptions. If you have dreams of larger lathe spend some time looking at different lathe brands and their specifications, it can save money in the long run.

The other expense that you will incur is finish and sanding. There are a large verity of finishes and sanding methods and I have spent hundreds of dollars trying different things out; my garbage can is very full. Without getting really deep into this subject I will tell you what works for me.

Sanding; I use power sanding and will sand down to 250 grit and sand the finish to 320 grit. Over sanding can create a surface that the finish will not adhere too, finishing compounds all have a sanding requirement in their instructions.

Having a finish that not only looks good but feels good is critical. I use clear water base grain filler to smooth the surface and then use a clear gloss, rub on rub off oil finish. When the finish is dry turn the bottom off and finish bottom same as the bowl. Final step buff and wax.

To sum it up; Wood Turning, Fishing, Photography, Camping, Boating and most other interests whether they are hobbies or professions, seems to be a good place to spend all your extra money. The art of wood turning is fascinating. There is on limit to what you can do; you are only limited by your fascinating.

The British have many fantastic traditional desserts that, unfortunately, many of us outside of the Isles haven’t had the pleasure of tasting. ‘Until now. We’re going to talk about four terrific dessert recipes that are sure to have you drooling by the end of the article. They don’t take much to make and are fairly easy to prepare. Hope you enjoy!

Lemon Curd

Ingredients:

3 large lemons

3 beaten egg yolks

4 oz butter

1 1/2 cups sugar

1. Wash the lemons well and grate the rinds. In a double boiler, squeeze and strain the lemon juice, then add grated peel, sugar, butter, and beaten egg yolks.

2. Cook on a medium heat, stirring continuously until the sugar and butter have thorouighly mixed. After about 5 minutes, the mixture should thicken well, but be sure not to let it boil.

3. When the mixture has become quite thick and creamy, pour it into a bowl and cover it. Let it cool a little before refrigerating.

Rhubarb and Apple Crumble

Ingredients:

4 large baking apples (aka granny smith)

6 sticks fresh rhubarb

Cinnamon

Caster sugar

1. Chop the rhubarb into 1 inch pieces and place in a bowl with a little water. Cover with plastic wrap and microwave on high for about 3 minutes or so. Remove from the microwave and allow to cool.

2. Peel the apples and cut them into 1/8 slices (remove core). Microwave using the same method and time as used for the rhubarb, adding a bit of cinnamon and sugar before microwaving (add as much or as little to suit your taste).

3. Mash the apples and place both the apples and the rhubarb in a large soufflé dish.

For the crumble:

4 oz plain flour

Pinch of baking powder

2 oz unsalted butter

Cinnamon

Mix together the flour, butter, and baking powder until it resembles a coarse meal. Pour over the apple and rhubarb and top with sprinkled cinnamon. Bake at 350 degrees F for about 45 minutes (the top of the crumble should be golden brown). Serve hot with ice cream or single cream.

Banoffi Pie

Ingredients:

6 oz shortcrust pastry

12 oz double cream

1 (14 oz) can condensed milk

1/2 tsp instant coffee (powdered)

3 bananas

1 tsp caster sugar

1. Put the unopened can of condensed milk in a saucepan full of boiling water. Boil the milk in-can for at least 2 hours. (Be sure to replace the water as necessary)

2. When the milk is done, place it to the side to cool COMPLETELY. Preheat oven to 375 degrees F.

3. Line a 9 inch flan or pie pan with the pastry. Stab light pinpricks in the base of the pastry with a fork, then pop it in the oven to bake until crisp. Remove and allow to cool.

4. When the milk has cooled, open the can and stir. Pour over the pastry.

5. Peel each banana and slice it length-wise, then lay flat onto the condensed milk.

6. Whisk together the cream, instant coffee, and sugar in a large bowl. Once it has thickened, spread over the bananas, then place the pie in the refrigerator to chill.

Spotted Dick

Ingredients:

2 oz self raising flour

4 oz shredded suet (grated lard)

3 eggs

2 oz white breadcrumbs

8 oz currants

1/8 tsp salt

1/2 teaspoon ground ginger

1/8 teaspoon mace

1/2 grated nutmeg

1 oz whole candied peel, finely chopped

Grated zest of 1 orange 3 tbsp brandy extract

1. In a large bowl, mix together the flour, suet, and breadcrumbs. Once blended, add the currants, salt, ginger, candied peel, nutmeg, mace, and orange zest. Mix well.

2. In a small steam-resistant bowl (ceramic is best), beat the eggs and brandy extract for about 5 minutes. Pack the bowl with the flour mixture then cover with wax paper and foil, tying it securely. Steam for four hours. (If steaming in a pot over the stove, be sure not to let the water boil dry!) Serve with custard or warm vanilla pudding.

A bowl of good salad can just be the nicest thing you can have any given time of the day – yes, healthiest too! Provided, it is assembled this way: flavorful, rich in textures, with fresh vegetable cuts, lots of crisp greens, crunchy fruit slices and sprouts peeking here and there. To make it more mouth-watering you add some nuts, seeds, eggs, tofu or beans. This you drizzle with choice dressings and what have you got? Now, that’s the question!

What really is in your salad?

Let’s take a look at some of the most popular salads’ contents

• Coleslaw Salad

The thin strips of cabbage and shredded carrots make a powerhouse combination. However, when using regular mayonnaise, the typical dressing used in this preparation, you reduce the health benefits provided by the vegetables. The calorie count per serving could total 260. Instead of mayonnaise, you may use low-fat yoghurt.

• Caesar Salad

This salad has earned a spiteful standing, health-wise, because of the fat and calories coming from some of its primary flavor adders, parmesan cheese and creamy dressings. For each 100 grams serving, its calorie count could reach 500 and fats of 40 g. If you wish to continue enjoying Caesar salad, guilt-free, use fresh lemon juice and extra virgin olive oil for dressing. Top it with finely chopped garlic for added flavor. A tablespoon of parmesan cheese then will not hurt.

• Waldorf Salad

During apple season, what better way to celebrate it than to have a bowl of nicely prepared Waldorf salad? But then again, you might hold a bit back seeing that it contains mayonnaise giving you a calorie count of 195 and 18 grams of fat per serving of 100 grams. Counter that by using fat-free Greek yogurt as substitute for mayo then add some chopped roasted walnut for intense flavor. Walnuts are rich in healthy fats that help reduce bad cholesterol levels.

• Greek Salad

Probably the only thing that would be contrary to the health benefits of this salad is the fat and sodium content of the cheese you add to it. Go easy on that particular ingredient so that you cut down the fat from 10g to 3g per serving. Spinach, a staple addition, is iron and calcium rich but your body may not absorb it all because of its oxalic acid. What will help counter this is vitamin c from oranges or drops of lemon juice blended in aside from what you get from tomatoes which also gives you vitamin A. For stronger heart, throwing in lots of olives which is a good source of monounsaturated fatty acid, does it! Calorie count per small bowl is 90.

How healthy your salad is depends on what goes into it. Keeping nutrition in mind, you want the healthy fats that olive oil and avocado can give. For the best influence in your digestive system from beginning to end, you get that from fiber courtesy of those greens. As for protein, the nuts and seeds you add to your salad and those strips of chicken breast can provide that just as some carbohydrates are supplied by starchy veggies such as pumpkin and also carrots. All these health benefits and more can be yours when you make sure of what’s in your salad.

Recently bowling as a sport has been gaining in popularity. More teams are forming around the country as people of all ages take up the sport of bowling. There are bowling alleys in almost every town and many people are bringing the entire family to the bowling alley to learn how to bowl.

Although bowling is a lot of fun, one part of bowling that many people don’t care for is community shoes. Most bowling alleys offer a special type of shoe for bowling called the bowling shoe. This is to protect the specially waxed floors in place to bowl successfully. The shoe itself isn’t the part many people find unnerving, it is the fact that the shoes are rented and shared. They are called community shoes because anyone can rent these shoes at the bowling alley for a small charge. Some bowling alleys try to give the image of sanitizing the shoe by spraying the shoe with deodorizing spray or disinfectant spray. This does little more than freshen the smell of the shoe for the next player.

If you are like a lot of people you may find renting the community bowling shoe undesirable. Some people have even complained of contracting athlete’s foot from the shoes although this is unlikely. There are other options available to you thanks to the latest interest in bowling. Sport clothing, accessory and shoe stores are now offering bowling shoes for sale. If you are an avid bowler this may be the best option for you.

When you have decided to purchase a pair of bowling shoes there are some things you should keep in mind. Looking at the tread and the grip of the shoe is important. Depending on the amount of grip you want you can pick among different amounts, but keep in mind the amount you are used to. The grip may affect your game so you might want to look at the shoes you have worn in the past to decide which one worked best for your game.

Other than grip, tread and comfort the only thing left to look for is your favorite style. There are more colors and styles available than ever before. You should easily find a pair of bowling shoes to fit your style.

If you bowl regularly or plan on joining a bowling league, you may want to purchase bowling shoes of your own. If you can stand the community bowling shoes, don’t go bowling very often or don’t mind spending the extra money you can simply rent bowling shoes from the bowling alley. Whichever way you choose to go it is important not to wear street shoes when bowling or you can cause damage to the floors.

Bowling shoes are made for use on the waxed specialty flooring that bowling alleys are famous for.

There was a time in history when almost everyone crafted their own soap. The Earth is coming full circle and once again soap making has made itself a welcomed and rewarding past-time. But a few things have changed in the past 300 years of soap making.

For one, you can custom tailor soaps to your specific beauty needs while adding herbal elements to make the end-product more therapeutic. Moreover, milling soaps does not take all day or even months as it did for our ancestors. Now you can combine the healing and beautifying powers of soap into an organic skin lightener with just a few minutes of work. Here’s how:

Short-cut soap milling

A major time saver in the world of soap making is using premade, all natural soap bars. Soap making from scratch can get messy and greasy. You can spare yourself, and your kitchen, such untidiness by buying an organic, creamy soap bar from your local health or drug store.

Ingredients

• 1 bar of organic soap (3.5- to 4-ounce bar)
• 1 navel orange
• 2 tablespoons of safflower or almond oil
• 4 tablespoons of filtered water
• 2 drops of lemongrass essential oil
• 1 teaspoon of vegetable oil
• ½ teaspoon of cinnamon

Utensils

• Spoon
• Large, microwave-safe bowl
• Plastic wrap
• Freezer-safe and flexible plastic cup
• Cheese grater
• Paper towels

Creating a Skin Lightening Soap

Prep work

Shredding

Shred the bar of soap into a bowl, using the cheese grater. Next, into the same bowl, with the cheese grater, shred the orange peel. Grate the orange until you reach the white-yellowish area of its peel.

Soap molds

To prepare the molds, dip a paper towel into the vegetable oil and coat the cup with the oiled towel.

Melting the soap

In the bowl used above, to the shredded soap and orange peels, add the water and safflower (or almond) oil.

Cover the bowl with plastic wrap and place it in the microwave on high for 30-45 seconds. (Note: Watch the soap as it melts because it could bubble over into the microwave.) If the soap has not completely melting after 45 seconds, place it in the microwave for another 30 seconds.

Mixing the soap

Once the soap has melted, remove it from the microwave and take off the plastic wrap.

Add the cinnamon and lemongrass essential oil to the melted soap and stir the mixture with a spoon for one to two minutes.

Molding the soap

Option 1: Cup mold

After you have mixed the soap, pour it into the cup. Use the spoon to pack the soap in and remove large air bubbles.

Option 2: Hand-molded

Alternately, you can just scoop the soap with your hands and mold the soap into balls or patties.

Hardening the soap

Now, top the cup of soap with plastic wrap to save it from possible freezer odors. If you made soap patties, just wrap them in plastic wrap.

Place the soap in the freezer for 1-2 hours to let it harden, then remove the bars. Once the soap is hard, slide it out of the cup. You can slice the cup-molded soap bar into smaller pieces using a knife.

You can store the soap in wax paper or plastic wrap.

The results

Let the soaps set at room temperature for one day before using. Then, enjoy cleansing your skin with a unique, organic skin lightening soap. The elements in the orange peel and safflower oil help promote the skin brightening effects of this soap.