Guest guest Posted February 9, 2000 Report Share Posted February 9, 2000 < if you're letting your soap harden to just cured before melting it down, you dont need to add water (then again i rebatch in the oven at 250 degrees in a cassorole dish) < I didn't know that. I'm working out of a book and still following directions faithfully. Thank you for telling me. >> i also usually use milk, rebatched soap needs fat either milk or another oil << When do you add the milk? Whole cow's milk? Buttermilk? Would lard work? And how much? >> also i believe that its 16oz soap 9 oz liquid << I'll try that. The book I'm using allows for 3/4 as much water as grated soap. I have looked at other books for different information, but the ones I found were a little over my head yet. >> so you might want to play around with the amount of liquid you use until you find out what is best for you >> Thanks very much for your help. I've thrown away so much soap that I'm really getting frustrated. I'll try your methods! Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2000 Report Share Posted February 10, 2000 In a message dated 2/9/00 7:31:29 PM Pacific Standard Time, BruxaStauff@... writes: << When do you add the milk? Whole cow's milk? Buttermilk? Would lard work? And how much? >> any milk would work, the same amount as other liquids that you have been using i have used cows milk, goats milk and have recieved a wonderful bettermilk soap from an online friend you can eather do it at rebatch or if you want to make your soap with the milk to start with make sure it is very slushy before adding the lye to it, or you can half the amount of water and then add the slushy milk at trace. warning, when making your soap with the milk to begin with, you get an amonia type smell, this is normal, it will dissapear i havent tried lard, but if you melt it down first i'm sure it would prob. work hth faith Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2000 Report Share Posted May 27, 2000 Hi Heidi & all, Find McGreevey's website at: http://www.behaviorchange.com Contact him at: P.O. Box 140251 • Orlando, FL 32814 Phone: (407) 629-1099 FAX: (407) 629-7052 Pager: (407) 623-1993 E-mail: drmcg@... Neal egroups wrote: > > ------------------------------------------------------------------------ > Best friends, most artistic, class clown Find 'em here: > 1/4054/3/_/659983/_/959329629/ > ------------------------------------------------------------------------ > > VISIT www./community/ for informative FILES, LINKS page, and ARCHIVE searches. You will need your password for egroups to use these services. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2001 Report Share Posted March 18, 2001 My daughter wants to make some glitter gel for an upcoming show, any suggestions on containers and where to get them. Love and Blessings, claire Alabu, Inc. " Handcrafted Goatmilk Soaps for that sensitive someone " http://www.alabu.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2001 Report Share Posted March 18, 2001 MARYCLAIRE!!!!! where ya been?? How ya been?? We missed you! I use any clear .15oz lipbalm pot... I usually show around for the cheapest . Terri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2001 Report Share Posted June 6, 2001 Hey all, I had to write about this great product I found. Now I know we all need to cut back on sweets etc., but let's admit most of us still have a little sweet tooth. I found these treats and have to share. They are called French Twists by Barry's Bakery and they have no dairy, no egg, no yeast, no butter, no cholesterol and are 40 calories per twist, 1.5 grams of fat and 7 grams of carb. They are a flaky puffed pastry with cinnamon sugar coating, but come in other flavors ( I have tried the wild raspberry). Bottom line they are sooooo good and taste like they should be much more of a decadent treat. Also no artificial or chemical preservatives involved. They are a little pricey, but worth it to me for a sweet treat. Anyway you can call 1-800-894-7887 (1-800-twist us)to find out where to get them near you. I got them at Whole Foods in Chicago. They also have a website, but it is down right now. www.buybarrys.com Enough of that, I certainly don't get anything if you buy them just thought some may be interested. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 I have a big sweet tooth. I eat cookies once and awhile but not much candy. I like my ice cream cone once and awhile too. Tastes yummy. aW MGB 5/28/00 214/117 lbs Re: Digest Number 194 Hey all, I had to write about this great product I found. Now I know we all need to cut back on sweets etc., but let's admit most of us still have a little sweet tooth. I found these treats and have to share. They are called French Twists by Barry's Bakery and they have no dairy, no egg, no yeast, no butter, no cholesterol and are 40 calories per twist, 1.5 grams of fat and 7 grams of carb. They are a flaky puffed pastry with cinnamon sugar coating, but come in other flavors ( I have tried the wild raspberry). Bottom line they are sooooo good and taste like they should be much more of a decadent treat. Also no artificial or chemical preservatives involved. They are a little pricey, but worth it to me for a sweet treat. Anyway you can call 1-800-894-7887 (1-800-twist us)to find out where to get them near you. I got them at Whole Foods in Chicago. They also have a website, but it is down right now. www.buybarrys.com Enough of that, I certainly don't get anything if you buy them just thought some may be interested. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2003 Report Share Posted January 3, 2003 <snip> > Drugs and avoidance seem the only way to go with Samters. I'm hoping to try > a 'raw food diet' to see if that improves my overall health, but I can only > do this because I've been desensitised to salicylate - without the desens I > would have to avoid most of the food in this diet! I'll keep everyone > posted as to how this turns out. Is there a good source for information on foods which trigger the aspirin-like reaction? Twice, I have had the reaction after having dinner at Italian restaurants, and it seems to be something in the salad which apparently is not in other salads I eat. Quote Link to comment Share on other sites More sharing options...
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