The Other Peppermint Pattie

My co-worker T has been one of my strongest supporters at the job.  She gets on me when I could do better and cheers me on when I’m doing what I should.

The thing is, T is a diabetic so I couldn’t give her any of the other “Love Day” treats I made last week.  So I decided to make her another kind of “Peppermint Pattie” so I could give her something just as sweet but less blood sugar affecting.  😀

I used the recipe for a basic sugar scrub then scented the mix with Dark Chocolate and Peppermint fragrance oils.  Can you say divine?  It’s great that stuff I had on hand could have been used to make this quick but awesome gift!

Peppermint Pattie Scrub 1

Basic Ingredients: 2 cups white sugar, 1/4 cup olive oil, 3/4 cup grapeseed oil, (I used a 2:1 ratio between the sugar and the oil), 5 – 6 drops each of peppermint and dark chocolate fragrance oil, Ikea container.

Peppermint Pattie Scrub 2

Mixing it up!

Peppermint Pattie Scrub 3


Peppermint Pattie Scrub 3B

Scrumptious!!!  This thing smells AWESOME!!!!

Peppermint Pattie Scrub 5B

I got the free printable label from

Peppermint Pattie Scrub 5

Ready to go!!!!

This will be awesome for her to use when she does her pedicures at home; all I need to do now, is make some for myself.  This smells so good, I’m not sure when I’ll be purchasing the commercial version of body or foot scrubs ever again.  😀

Stuff On Sunday: Body W.I.P.

My latest W.I.P. (work in progress)  is a 20lb weight loss between Sept 1st 2012 and March 31st 2013.    This is not for vanity but for health reasons.  This W.I.P will eventually have it’s own post, but for now, what it does is give me an opportunity to become even more creative in my kitchen.  Since opportunities for creativity exist even in our food preparation, this goal allows me to think about food, to prepare and serve it nicely and also think about what my body needs to function better than it is now.

Today’s finds includes an old promotion from the US Food Administration:

I found it at the Center for Urban Education about Sustainable Agriculture based in San Francisco.  I’ve decided to go the seasonal route with my cooking and found two awesome pdf’s from CUESA (in addition to truckloads of recipes) — read more about the organisation here.  The website is an awesome resource for anyone who wants to improve his/her quality of life but eating sustainably.   Even their Pinterest board is full of ideas and inspiration.

Eating seasonally means is that I’ll be incorporating vegetables and fruits in my meals according to the season they are grown in.  This ups the market freshness quotient exponentially.  That’s not to say that I wouldn’t be eating any out of season food that’s green-house bred as opposed to field grown.  Since the former is grown with more preservatives, eating seasonally eliminates some of that.

The link to the vegetable chart can be found here and the fruit chart — here.

I start school this week coming up so I’m going to use the next few days to really create a workable schedule that incorporates, exercise, eating, crafting and study.  I love the quick, easy recipes I’m finding on CUESA; I can see myself utilizing this website a lot during the upcoming months.

In keeping with my goal of utilizing more natural items physically and cosmetically, next weekend will involve some of these jars:

found here at Ikea.  I’ll be using them to store some homemade applesauce and test out a sugar-scrub recipe I’m using in the spa-package I’m creating for Christmas gifts.  Once I finesse the sugar-scrub recipe, I’ll be sure to post it.

Have a wonderful week everyone and Happy Sunday!!!