Healing Herbal Tea Blend

This is my tea blend recipe

Healing Herbal Tea Blend

4 oz Skullcap
4 oz Burdock Root
4 oz Red Clover Blossoms
2 oz Red Clover Herb Powder
2 oz Alfalfa Leaf
4 oz Hibiscus Flowers
4 oz Chamomile Flowers
2 oz Rosehips Powder

Optional (added these later)
2 oz Lemon Balm
2 oz Cramp Bark
2 oz Hawthorn Leaf and Flower
2 oz Blue Vervain
2 oz Valerian Root

Mix together in a bowl and store in a glass jar.

If you can’t get it all at once, I recommend starting out with Red Clover, Hibiscus, Chamomile, and Lemon Balm, and then adding to it one herb at a time.

I buy everything from Mountain Rose Herbs:


Harvest Pot Roast

This is a tender slow cooker pot roast with a flavorful homemade gravy. If you don’t care for rutabaga, use turnips or more potatoes and carrots. I used a boneless beef chuck roast, but any boneless pot roast cut will work.

Six slices of bacon halved crosswise.
2 pounds red-skinned or Yukon gold potatoes, peeled and cut into 2-inch pieces
One small rutabaga, cut into 2-inch pieces.
4 to 6 carrots, peeled, cut in 2-inch lengths, halved lengthwise
Salt and pepper
One teaspoon of dried leaf thyme, divided
One boneless beef chuck roast, about 3 pounds
One bag, about 16 ounces, frozen small white onions
8 ounces mushrooms, scrubbed and left whole, halved if large
1 1/2 cups beef broth
Three tablespoons of tomato paste
Two tablespoons flour
2 to 3 tablespoons cold water


Place bacon over the bottom of the crockpot. Arrange potatoes, rutabaga, and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.

Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange them around the roast. Cover and keep warm.

Separate fat and broth using a fat separator, or skim the fat off the top of the broth; discard fat. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.

In a small bowl, whisk the flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.

Serves 6.

TMI Tuesday: September 6, 2022: Naked

  1. What do you wear to sleep in?

Most of the time, I sleep naked or wear just a teeshirt.

  1. Do you ever walk around your own place naked?

Most of the time.

  1. Have you or would you ever answer the door naked?

No, I don’t get off in forcing my kink on others.

  1. What part of your body do you like to be on show? Why?

Usually, my ass… which is always hanging out below my teeshirt.

  1. When sunbathing how much do you bare?

I don’t sunbathe any longer, but before new houses were built in my neighborhood, I was nude while sunbathing.

  1. Have you or would you bare all on a naturist (nude) beach?

Not so far, but I would.

  1. Have you ever flashed your bits in public? If not would you if it turned your partner on?

No, I don’t think I ever have.

  1. Have you ever given a striptease or has anyone given you one? Did you enjoy it?

I haven’t done that either, other than stripped when ordered.

  1. Ever gone skinny dipping? Alone or with others?

Yes, at the lake and in a hot tub.

  1. Do you like to look at naked people or do you want show off your nakedness?

I’m a bit of an exhibitionist, but I rarely show it. I’d rather look.

Bonus: Sexually speaking, what’s the furthest you would go with a partner in public? Have you had sex in public?

With my old boyfriend, we had sex on the trunk of his old Buick behind Mcdonald’s and under the trees at a park.

How to play TMI Tuesday: Copy the above TMI Tuesday questions to your webspace (i.e., a blog). Answer the questions there, then leave a comment below, on this blog post, so we’ll all know where to read your responses. Please don’t forget to link to tmituesdayblog from your website!

A Tea and Comfort Tea Party for September


In times of stress and struggle, people have always turned to the comfort of herbs.

Lavender is probably first among the most-loved herbal comforts, for its scent is both soothing and refreshing (and, scientists tell us, the chemicals in lavender actually calm the brain).

Chamomile tea is an age-old favorite to calm jangled nerves, while peppermint and ginger soothe a nervous stomach.

The essential oil of basil, inhaled, refreshes and relieves mental fatigue, while a bath oil scented with clary sage warms and relaxes both body and spirit.

A potpourri with the rich floral scent of jasmine raises the spirits, and roses–that most beloved of flowers–have strong antidepressant qualities.

Among the spices, cinnamon and nutmeg warm the heart and remind us of Grandmother’s kitchen. In many ways and in many different cultures, herbs have always helped us to recover our spirits and regain our balance.

Decorations / Activities

Tussie mussies: Arrange several vases in the middle of the table, filled with flowers and herbs that symbolize compassion, strength, and comfort in the Victorian language of flowers. Each guest receives a card that lists these symbolic qualities; beebalm compassion, basil love, borage courage, chives “Why do you weep?”, daisy” I share your feelings.”, dill soothing thoughts, fennel strength, fern sincerity, dianthus (pinks) bonds of affection, goldenrod encouragement, honeysuckle generous affection, pansy hearts’ ease, horehound health, lady’s mantle comfort, lavender devotion, lemon balm sympathy, marigold grief, marjoram happiness, mints wisdom, parsley celebration, rose love, rosemary remembrance, yarrow strength. Provide a box of supplies: floral tape, paper doilies with an X cut into the center, rubber bands, ribbon and gold thread, scissors, small white cards, a hole punch, colored pens. Each guest makes a tussie mussie by choosing flower and herbs from the vases arranging them in small, simple bouquets, and fastening with a rubber band. (An example: a tiny rosebud, encircled with ferns and sprigs of basil, dill, mint, yarrow, parsley, and marjoram.) Then push the stems through a paper doily and wraps them in floral tape and ribbon and adding a bow. The meanings of the flowers are written in colored ink on a small white card, a hole punched in the corner, and the card is tied with gold thread (gold is the color of love) to the bouquet. The guests exchange these, so that each takes home the loving thoughts of another.

Lavender hearts: Working with lavender is comforting, and its soothing scent lingers almost forever. For this activity, invite friends into the herb garden. Each friend cuts six spikes of fresh, pliant lavender and makes two braids of three spikes each. Holding the braids at the stem end, form two loops, with the flower heads downward. Fasten this with string or wire tie (the kind that comes from a bread wrapper) and adds a pretty bow.


Dilled Salmon Cream Cheese Sandwiches

Individual quiches, baked in foil tartlet pans and decorated with flower garnishes: chive blossoms, daisy, honeysuckle, lavender, rosemary, mint, goldenrod

Herbed Cheese in a Pot, with crackers

Martha Edmond’s Comfort Cookies, from China’s latest mystery, Bloodroot

Lavender Madeleines

Rosemary-for-Remembrance Cookies

Assortment of your favorite teas

Dilled Salmon Cream Cheese Sandwiches: 8 ounces light cream cheese, 1 tablespoon chopped fresh dill weed, 1 tablespoon chopped chives, 1 tablespoon minced parsley, 10 slices white bread, 3 ounces thinly sliced smoked salmon. In a small bowl, stir together the cream cheese, dill weed, parsley, and chives. Using a serrated knife, trim the crusts from the slices of bread. Using a rolling pin, roll to flatten each slice slightly. Spread about 1 1/2tablespoons of the cream cheese mixture over the entire surface of each slice of bread. Top with the salmon. Cut into squares, diamonds, or rectangles. Repeat with the remaining slices of bread. Arrange sandwiches on a serving plate, cover the top with plastic wrap and refrigerate until ready to serve. (Makes 40)

Herbed Cheese in a Pot: 4 oz. cream cheese, 4 oz grated Cheddar, 2 cloves garlic, crushed, 1 teaspoon dried basil, 1 teaspoon dried summer savory, 1 teaspoon dried thymes, mall crock or pot, 8 oz. size. Combine cheese, garlic, and herbs and mix well. Spoon mixture into crock and press down firmly with the back of a spoon. Refrigerate for at least a day to blend flavors. Serve with crackers and a small knife. Makes 1 cup.

Martha Edmond’s Comfort Cookies: 1 cup sugar, 1/2 cup margarine, 1 egg, beaten, 1 cup grated zucchini, 2 cups flour, 1/2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp salt, 1 tsp baking powder, 2 tblsp finely chopped fresh basil, 1 cup chopped nuts. Preheat oven to 350 degrees. Cream sugar and margarine, add egg and beat. Add grated zucchini alternately with dry ingredients, mixed together. Stir in basil and nuts. Drop by small spoonfuls onto greased cookie sheets and bake 12-15 minutes. Makes three dozen.

Lavender Madeleines: 3/4 cup granulated sugar, 3 tbls dried or 5 tbls fresh lavender flowers, 3/4 cup unsalted butter, melted, cooled, 2 large eggs, room temperature, 1/2 tsp vanilla, 1 cup unsifted flour, confectioners sugar, madeleine cookie mold. In food processor, process granulated sugar and flowers until flowers are finely ground. Heat oven to 400 degrees. In a large bowl beat eggs with lavender sugar mixture and vanilla until light and fluffy (about 4 minutes). Gradually beat in melted butter. With wire whisk, fold in flour. Spray madeleine mold with cooking spray. Soon a scant one tablespoon batter into each madeleine mold. Bake 8-10 minutes or until golden brown. Immediately remove from pan. Cool on wire rack. Store in airtight container. Dust with confectioners sugar just before serving. (If you like, substitute rose water for the vanilla, for a wonderful rose fragrance.)

Rosemary-for-Remembrance Cookies: 1/2 cup butter or margarine, 1/2 cup oil, 1/2 cup sugar, 1/2 cup confectioner’s sugar, 1 egg, 1/2 tsp vanilla, 1/2 tsp baking soda, 1/2 tsp cream of tartar, 2 cups flour, 1 tblsp chopped fresh rosemary or 1 tsp dried. Preheat oven to 375 degrees. Combine all ingredients except rosemary and mix thoroughly. (If dough seems too sticky, add more flour, a tablespoon at a time). Add rosemary and mix in gently. Form into small balls and place on ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake for 6 minutes. Turn pan and bake 2-4 minutes longer, until cookies are just golden brown and firm. Makes 3-4 dozen.

~ Unable to locate author and source.

Fall Cinnamon and Spice Ornaments

Makes 32 two-inch wonderful smelling ornaments.
Do not eat! Not for internal use.

1 cup ground cinnamon
1 Tablespoon ground cloves
1 Tablespoon ground nutmeg
1 Tablespoon ground ginger
¼ teaspoon ground coriander (if available)
¼ teaspoon ground anise (if available)
3/4 cup applesauce, drained
2 Tablespoons white (Elmer’s-type) glue
rolling pin

In a medium bowl, combine spices. Add the applesauce and the glue.
Stir to combine. Work the mixture with your hands for 2-3 minutes or until
the dough is smooth and the ingredients are thoroughly mixed. Divide into four equal portions.
On a lightly floured board, roll each portion to 1/4 inch thickness.
Cut dough with floured cookie cutters. (Make holes in the top to thread
ribbon or raffia if you want to use them as hanging ornaments.)
Place cutouts on wire racks and allow them to dry at room temperature for several days. (For a more uniform drying process, turn ornaments over once daily.)
For even more cinnamon and spice scents, make a spray with water and
essential oils and lightly mist the ornaments throughout the holiday to

~ Author Unknown

Photo by Anna Tukhfatullina Food Photographer/Stylist on Pexels.com

Recipe of the Day: Broccoli Cheese Rice


3/4 cup uncooked rice
1/2 onion
1 can of cheddar cheese soup
1 small package of frozen broccoli pieces
1 teaspoon butter or margarine

Cook rice according to package directions. Chop up the onion and saute in butter in a frying pan. When the onion is tender and translucent, add the broccoli and saute 2 or 3 minutes. In a casserole dish, mix the cooked rice, the onion and broccoli, and the cheddar cheese soup together. If too thick, add a little milk. Sprinkle with Parmesan cheese and paprika, if you like. Bake at 325 degrees for 20-30 minutes.

Poem of the Day: The Color Purple

A color made from the coolness of blue and the heat of red
Inspires to know, to try, to feel, to create
From songs of deep purple, purple people eaters and purple haze
To poems and movies about growing older, but not being old

Purple can be fun or serious or romantic or rich
The color paints a picture of sunsets and grapes and flowers;
orchids, lilacs, lavender, pansies, violets and
amethyst crystal’s dazzle has had stories told

It is the color of spirit, ambition and power
It cloaks the royal shoulders of Jupiter as a Planet and a God
And it’s the color of sacrifice, as purple hearts and purple ribbons when people die
Whose memories in our hearts we forever hold.

By Cindi Dean Wafstet

*Graphic from http://www.glitter-graphics.com/graphics/382186


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