Happy Fall Y’all!

Hello My Lovelies!

I am currently in Denver, Colorado for a conference and y’all! It is blissfully like fall here <3 I am slightly dreading going back to hot old SC tonight.

With fall comes a few of my favorite things…Pumpkin Cranberry Bread (thank you momma!), Spiced Tea, Vests (I’m a complete vest addict) and crunchy leaves.

We always know it’s fall when my mom makes the first batch of her famous Spiced Tea. When you walk into her house, it smells deliciously of orange & clove and you instantly want to grab a blanket and snuggle with a mug. She’s been making Spiced Tea since we were little kids. I remember grabbing my mug and standing by the stove anxiously waiting until she would deem it the perfect time to dip us out a scoop.

It’s one of her signature recipes and my absolute favorite to make for a fall party or Christmas event!

Spiced Tea

Momma’s Spiced Tea

2 Cinnamon sticks
2 TBSP WHOLE cloves (about 16)
3 cups sugar (can sub 1/2 Splenda & 1/2 sugar)
1 qt. boiling water
1 qt. strong tea (Like REALLY STRONG y’all!)
Juice 3 lemons (Or lemon juice)
1 cup pineapple juice (I prefer Dole’s)
1 cup orange juice
3 quarts boiling water (Or sub 1/2 apple cider!)

Directions:

Bring 1 qt water (or cider/water blend) to a boil, add cinnamon sticks, cloves, and sugar (Mom throws in a dash of nutmeg). Boil for 5 minutes, then add tea and remaining ingredients. Keep on low for about an hour to encourage the flavors to blend. Serve hot or cold!

I will tell you a little secret about the spices. Momma splits them into two large tea balls and puts one on each side of the pot.

It’s good right after she makes it….but it’s AHHHHHMAZING the day after. All of the flavors and blended into this synergy of taste that I’ve yet to find anywhere else.

So go home, dig your favorite mug out and make a batch!

You can find more of my fall party favorites here!

XoXo!

One vest wearing, mug huggin’ Lemon

 

PS: Reply to this and I’ll send you my mom’s Cranberry Pumpkin Bread recipe! It pairs beautifully with Spiced Tea!

 

 

 

Achoooo…

Well Lovelies…

It’s here. Cold season. Fall allergies…woohoo. I’ve been running full out the last several weeks and I confess I’m behind on my sleep. 

Which one only knows means my immune system probably doesn’t have its A game on. 

A day or two ago I got the tickle in my throat and I thought ughh ohhh. 

The next day sneezing and coughing…

Yesterday, runny nose and tired. Tea pot came out…


Today…nose on the run all day and tired. Sooo we’ve been chugging hot tea and local honey with oils. 


Why not take medicine? Well first of all…I just don’t like it. Second of all…God made all of these wonderful plants that treat everything. 

So here’s what I like to use when I feel a cold a brewing :) 

RC on my chest ~ it’s a great blend oil. It contains several Eucalyptus plants which is a super strong antiviral // Myrtle helps decongest the mucus // Pine helps improve circulation in the lungs // Marjoram relieves and calms the muscles to help release headache tension // Tsuga helps open the respiratory system. 

I love to diffuse Thieves or Pine. I’ve been diffusing Thieves to help boost my immune system. I also roll it on the bottom of my feet before I go to sleep. 

Orange to give me a bit more vitamin C. 

Peppermint to help attack the fever and help with inflammation. 

Clove is a handy little immune stimulant.

With all of these guys in my corner, what more do I need? 

I may feel like I have a cold, but I don’t feel groggy or sluggish like I do if I take cold medicine. Usually, when I use my oils I can knock this out in a day or two. With meds it takes me over two weeks…

So, I’m sipping my tea and letting my body rest πŸ’• 

XoXo, 

One Tea Cup Pinky Up Lemon 

Herbs…

The smell of my herb garden was wafting through my house…and I wondered how I could use them?

I love summer! As I sit here curled up in my big yellow chair, the smell of my herb garden is flowing through my house. I keep my herbs by the bay windows in my sun room and I love to fiddle with them. I have loved watching my tiny little seedlings grow and flourish this summer. Some of them I grew from seeds and others were tiny seedlings when I rescued them from Lowe’s (they were severely dehydrated…it was a close call).

This year I grew a few new herbs… Lavender, Parsley, Citronella; along with a few of my favorites: Lemon Balm, Basil, Purple Basil, Sweet Mint and Rosemary.

South Carolina heat can be a beast in the summer..and my poor little purple basil got fried. Whoops…

But! I had three full harvests of my regular basil so plenty stored for winter this year. My citronella plant took off! I highly recommend planting that bad boy in a planter…he took over the box.

One afternoon, I was looking around the internet for a fun way to use my fresh herbs and stumbled upon this recipe by SARA MOULTON. I had several events to go to the past few weeks and hosted a few get togethers at my house, so I tried it out! It was so easy to make and everyone loves chatting over cheese and crackers!

Roasted-Garlic-Herb-Cream-Cheese_Boursin

 

FRESH HERBED YOGURT CHEESE

Start to finish: 2 1/2 days plus 20 minutes (20 active)

17.6 ounce container (about 2 cups) Greek yogurt, full-fat or low-fat, your choice

3 tablespoons minced shallot

2 tablespoons finely chopped fresh parsley

1 tablespoon minced fresh chives

2 teaspoons minced fresh tarragon

1 1/2 teaspoons minced garlic

1 teaspoon minced fresh rosemary

Β —–

2 tablespoons extra-virgin olive oil

Salt and black pepper

Toasted baguette slices or crackers

—–

Line a large strainer with a triple layer of rinsed and squeezed cheesecloth and set the strainer over a larger bowl. Pile the yogurt into the strainer, spreading it out. Cover with plastic wrap, top with a plate and a weight such as a can of tomatoes and let the yogurt drain in the refrigerator for 48 hours.

Transfer the drained yogurt to a bowl and stir in the next 7 ingredients. Add salt and pepper to taste. If time permits, cover and chill the cheese for up to 8 hours (to develop the flavor). Shape the cheese into logs or rounds and serve with toasted baguette slices or crackers. Makes a little over 2 cups.

—–

Nutrition information per 2-ounce serving: 76 calories; 43 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 4 mg cholesterol; 56 mg sodium; 3 g carbohydrate; 0 g fiber; 3 g sugar; 5 g protein.

— recipe by SARA MOULTON —

 

I hope you enjoyed it as much as I did!

XoXo,

One Cheese Loving Lemon

Buh-Bye Mosquitoes

I used to hate summer…

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Hello My Lovelies!!

I used to hate summer because Mosquitoes love me…seriously! They chew me up super bad. And then I get these horrible welts that make me look like a polka dotted crazy person. But this year…I said no way! I ordered some Citronella oil, bought a citronella plant (which has taken over..plant those things in a container!!) and a few other oils to see if I could keep the mosquitoes and other biting insects at bay. Y’all! I’m so excited! I made a bug bite roll on and bug spray using my oils and a few other natural ingredients. So far…I’ve only gotten bit twice. Hurray! I’ll take 2 bites over 250 any day. Sorry not sorry mosquitoes!

Here’s the recipes I used:

Bug Bite Roll On

Bug Spray

I also wanted to make a yard spray. But I have a multitude of cute furry things that live out there…some squirrels, possums, rabbit, Penelope & Patches. So I wanted one that wouldn’t hurt them if they came in contact with it. This recipe is the coolest thing every! I was a little unsure about it at first..but it works! The hardest part was finding stale beer. I don’t drink so I called a few friends and thankfully one of them some that he let me have :)

Mosquito Yard Spray

1 bottle of Mouthwash
3 cups Epsom Salt
3 – 12oz stale beer

Mix the ingredients together until the salt is dissolved. Spray anywhere outside where you sit, around the pool and it will keep the mosquitoes away for 80 days :)

The stronger you make your mix the longer it lasts. It’s safe to use on or around plants or flowers :)

Plus it smells like mint!

XoXo!

One Not Itching for the First Time Ever Lemon