Cheap, Organic Facial Moisturizer-Phase 1 of My Month Long Challenge

I’ve been challenging myself to slowly rid our house of anything with nasty chemicals and large price tags. As I begin to use the final drop of something off the shelf, I am concocting a replacement with little more than what I have on hand or what I can find at the organic market.

But the replacements must meet or exceed three important expectations for this frugal gal:
1. It must be easy to replace-no beakers or science lab experiments. Thank you.
2. It must be just as good or better than the current product I’m using and,
3. It must cost the same or less than the current product I’m using.

photo source unknown

If the product I create passes the final test-me using it for over two plus week to make sure it doesn’t stink-then I’ll be sharing it with you. I will break down the cost for you, provide you the recipe and give you my honest opinion of the final product.

Up on the docket for replacement over the next month or so is: mascara, dishwasher detergent, washing machine detergent, eye makeup remover and tortilla chips (I know-they don’t quite fit in but they are my weakness and I need to replace the hydrogenated and fried naughtiness with something healthier), along with anything else I can get rid of.

Fasten your seatbelt. Here’s Phase 1 of ridding my house of chemicals-Cheap, Organic Facial Moisturizer.

I am quite picky when it comes to my face. I have always had very sensitive skin that dries out if I even look at it wrong.
After several tries, I came up with a recipe that works wonderfully-without greasiness or smelliness.
And it costs $.75 per 2.5 oz. Yep. That’s right-seventy five freakin’ cents.
I’ve been spending $12-14 for 2.5 oz!

Here’s what you’ll need to make your very own Cheap, Organic Facial Moisturizer:

4 TBS Pure Aloe Vera (drinkable kind)
1 tsp Vegetable Glycerin
6 Drops Jojoba Oil
1/4 tsp Sweet Almond Oil

Container to keep the moisturizer in (I re-used my pricey lotion container).

If necessary, use the funnel to add the 4 TBS of Aloe Vera.

Next, add the 1 tsp Vegetable Glycerin.

Add 6 drops of the Jojoba Oil.

And the 1/4 tsp of Sweet Almond Oil.

Shake everything up in the container and before every use. The moisturizer will be watery-either apply by squirting into a cotton pad or into a cleansed hand and applying with clean fingertips. As it dries, it will be absorbed and leaves you with soft, silky skin.

That’s it. Simple as pie.

Here’s the financial breakdown:

$8.50 for 32 oz of Pure Aloe Vera (drinkable kind)
$9 for 16 oz of Vegetable Glycerin
$13.50 for 4 oz of Jojoba Oil
$5.75 for 16 oz of Sweet Almond Oil

Needed per 2.5 oz moisturizer:

4 TBS (2 oz ) Pure Aloe Vera= $.52
1 tsp (.16 oz) Vegetable Glycerin= $.09
6 Drops (.04 oz) Jojoba Oil= $.13
1/4 tsp (.04 oz) Sweet Almond Oil= $.01
TOTAL = $.75 per 2.5 oz

Click on the following to see more of my projects:
I’ve posted a Recipe for Facial Moisturizer, DIY Organic Dishwasher Detergent, Cheap, Organic Face Wash, DIY Household Green Cleaner and last week was my DIY Organic Eye Makeup Remover.

Linking up: The Thrifty Home

A Second Car Fight

Biceps and I are realizing quickly that not touring means being at home. Duh. What we are also realizing is that when he needs to go somewhere for work-I can’t always go with him. They sort of frown upon firefighters bringing their wives along-I don’t know why.

That leads me to this point: we think we need a second car. I know-it’s decadent, provocative and immensely American of us. But, this frugal household might just spring for “Four more wheels! Four more wheels! Four more wheels!”.

This is what Biceps wants-not because it’s necessarily cool, but very practical:

B-O-R-I-N-G.

A Prius. I think Rory Gilmore drove a Prius. I think that kid sitting across from me at the coffee shop that smells like Patchouli drives a Prius with his soul patch riding shotgun next to his caramel-no whip-soy latte.

Practical?-Yes. Good gas mileage?-Yes. Boring?-Yes.

This is what I want-a 1964 1/2 Mustang.

I don’t care if it’s candy apple red, avocado green or midnight blue-as long as it’s original. With white Pony Leather interior, 289 D-Code 4v Engine, Automatic Transmission, and factory air-what more could a girl want?

(I hear you in the background saying, “Electric windows/locks, seat heaters, a faab, airbags, murmur, murmur”. Don’t think I don’t.)

When I was 14, I saved up and bought this car-a 1966 Ford Mustang. It was a complete lemon-everything fell apart on it-the transmission, the horn, the brakes. But it was mine, and I loved it.

I would even give up the Mustang to drive a more practical vehicle like this-a 1963 Wagoneer. This gets about 9 mpg’s, so we wouldn’t really drive it-just look at it.

Or this-a 1978 Mercedes wagon. It gets better gas mileage (19 mpg) and it’s still pretty cute.

But really, what we need as a family is something classic, something practical and very affordable. With its 19 mpg’s on the highway-it’s downright economical. And let’s not forget that I’m recycling an old car instead of demanding a new one. And, I’m keeping local small businesses open with my never-ending need for repair parts.

This is just downright embarrassing-with its automatic locks, airbags, great gas mileage and resale value-only a goofball would buy this. Seriously, what am I going to do with Biceps?

Anything better than a Fireman holding a baby?

I contest that there is not-unless you happen to have your own fireman and he’s holding your own baby.

I am typically not one of those girls that wants to breathe in the “smell of a baby”. Personally, I think babies emit a lot of weird odors.

And I don’t get a kick out of their fat rolls, their spit-up, their farts or their saliva.
I’m just not there yet-don’t judge. I know it will happen once I have my own-or so I’ve been told.

But until then, I can gaze upon this picture of my hot fireman-Biceps-with our sweet little nephew-who appears to be milk drunk. I do so in the quietness of my childless home and ask-is there anything better than this?

Bread Pudding with Butterscotch Sauce

I love entertaining-there’s something wonderful about bringing someone into your home and fattening them up. It makes a weird lady, like me, feel good. In fact, if you are ever in the area-look me up. We’ll start off with my homemade Jalapeno Jelly, Cream Cheese and Crackers. Then, we’ll move on to a yummy Whole Wheat Pizza or maybe Sesame Almond Chicken for dinner.

Then, we’ll top off the evening with a warm, rich dessert that hits the spot-Bread Pudding with Butterscotch Sauce. This simple dessert can be made ahead of time and is so very delectable. I don’t use that word-“delectable”-lightly, mind you.

At the end of the evening, we will both be so stuffed that a lounge by the fireplace with a gas of wine will be the only remedy.

This recipe is similar to others-however, I found that increasing the amount of raisins, cinnamon and using Mexican Vanilla takes this over the top.

Here’s what you’ll need to make Bread Pudding with Butterscotch Sauce.

For the Pudding:
4-5 Cups of Sweet Breads
-toasted and cut into 1″ cubed pieces
-or cut into cubes and dried in the oven at 300 degrees for 10 minutes
1/2 Cup of Raisins or dried fruit of your choice
2 Slightly Beaten Eggs
2 Cups of Milk
1/4 Cup Melted Butter
1/2 Cup + 2 TBS Sugar
1 tsp (heaping) Cinnamon
1 1/2 tsp Mexican Vanilla (substitute with regular vanilla, if applicable-but add another 1/4 tsp)

For the Butterscotch Sauce:
1/2 Cup of unsalted Butter
1/2 Cup Half and Half
1/3 Cup Sugar
1/2 Cup Brown Sugar
1 1/2 tsp Mexican Vanilla (substitute with regular vanilla, if applicable-but add another 1/4 tsp)

Combine the cubed bread pieces and raisins in a large mixing bowl.

In another medium mixing bowl, slightly beat the 2 eggs.

Add the 2 Cups of Milk.

Add the melted butter.

Next, add the sugar and stir thoroughly.

Add the 1 tsp Cinnamon.

And the 1/2 tsp of Nutmeg.

Finally, add the 1 1/2 tsp of Mexican Vanilla.

Stir thoroughly until the spices are distributed throughout the liquid.

Add the liquid mixture to the cubed bread and raisins.

Gently fold the liquid mixture in with a spatula.

Pour the bread pudding into a greased 8 x 8 pan.
Bake at 350 for 50-55 minutes, or until puffy and a knife comes out of the center clean.

Now-for the Butterscotch Sauce! (Make this right before you serve the bread pudding.)

Combine everything, except for the Mexican Vanilla, in a medium saucepan and cook over a medium/low heat for 5-8 minutes or until slightly thickened. Once the liquid comes to a full boil, immediately remove from heat.
Add the 1 1/2 tsp Mexican Vanilla and stir.

Transfer the desired amount of Bread Pudding onto a plate and pour the hot Butterscotch Sauce on top.

Grab your socks (so they aren’t blown off) and enjoy!