Tuesday, March 25, 2008

So fresh, so clean

last soap post, i promise. we have been busy the last few days making different kinds of soap. we made 4 batches in 2 days. we're pretty much pros at this point. or are we? perhaps kristen, ginny, steve and i should go into business together. we're going to make an egg variety soap (obviously with the whites from the chickens eggs) and a chocolate one and then hang up our rubber gloves and goggles for a while. our basement has never smelled so good; only 6 more weeks until they are safe to use.

(soap varieties from front to back: lavender oatmeal, geranium, lavender, lemon poppyseed)

Monday, March 17, 2008

A little slice of the St. Paul St. Patricks day parade on saturday for everyone.

Wednesday, March 12, 2008

Soapmaking 101

i know, they look like veggie burgers, but it is actually peppermint soap. Ginny, Kristen and I just finished our second and final soapmaking class through comm. ed. yesterday. Basically making soap is just like making cookies, but the stakes are higher. These soaps are made with lye (NaOH to scientists), which is caustic and it can burn skin when it hasn't cured. Also if it isn't combined properly with other ingredients it can blow up. Not sure what the magnitude of the explosion is, but i hope never to find out.

Virtually all ingredients can be purchased at a co-op or grocery store, except for pesky lye. Up until a few years ago you could just buy it at the grocery store, but due to it's new found use in meth making it is a bit harder to get now. Yet another reason not to blow up your soap mix... the feds will become suspicious.

It takes 2 days or so for the ingredients to saponify, then it can be cut into desired sizes. It then takes 6 weeks for all the lye to dissolve and then it is ready for use. The soap we made is made from all natural ingredients.

Tuesday, March 04, 2008

Goodbye!

My work day began with an email from my brother Adam. Subject : I am going to cry

Monday, March 03, 2008


MARCH LINK OF THE MONTH

Our friend Kiki is a contributor to the blog Envirovore. It's a pretty neat site that in it's own words "strives to provide the most current news and commentary with a fresh take on all things food – and not just the problems. Communities are establishing a foundation for a more socially and environmentally integrated food system by rebuilding the linkages between farm fields and our plates. Join the conversation. And eat thoughtfully."