Rosewater and ACV Toner

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UPDATE 20 March, 2017 – Mr. Nest and I were recently in Hope Town in the Bahamas visiting friends when I ran out of my toner (that I buy here these days and like very much).  We were on a small cay with limited shopping. What to do?

I headed here to my own post from a few years ago and threw an abbreviated version of this together using 2 ounces filtered water, about 1/8 teaspoon (or less) ACV and a few drops of AMEO’s Pure Tranquility essential oil blend. It still works great! Which leaves me wondering… why did I stop making my own?

Rosewater and ACV Toner
Rosewater and ACV Toner

Part of the “I’ve Got a Secret” series

As shared on Homestead Barn Hop #153 and Homemade Mondays Week 74

Apple Cider Vinegar is the main active ingredient in my toner and I’ve been very satisfied with it for about a year now. However, my skin has begun feeling a little too tight after toning.  I blame Winter.  Tweaking it (the toner, not Winter… although, hmmm!) has been on my mind, but it’s taken awhile to decide what to do about it.

So, it simmered on the back burner while daily life continued.

Do you know how important toner is for keeping your skin healthy? It took me years to understand the point of toner.
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DIY Hydrating Facial !Spritz!

Hydrating Spritz NHF Copyright
part of the “I’ve Got a Secret” series

Last year, I fell in love…

… with an anti-aging, hydrating facial mist made by a prestigious skin care company. DESPITE its price tag, which was comparable to a new pair of casual shoes, I really LOVED this stuff! It felt so good. Smelled so nice. Kept my skin sooo fresh.

I was hooked, I tell ya.

Thing is, we’ve become very conscious of all the nasties that are used to make personal care products. I’ve been making more and more of the products we use on our skin like body lotions, facial moisturizers, liquid hand soaps, shaving cream… You get the idea.

What was I going to do? Before this bottle of wonder was gone, I had to find a way to keep this love affair going.
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Butter-Seared Scallops with Sautéed Carrots, Scallions and Sweet Pea Purée

Butter-Seared Scallops with Sautéed Carrots, Scallions and Sweet Pea Purée
Butter-Seared Scallops with Sautéed Carrots, Scallions and Sweet Pea Purée

We are fortunate to have a small, organic butcher shop right down the street. I love going in there. It’s a Wonderland of meats and seafood. Generously-cut beef, bison, lamb, pork and poultry are beautifully displayed. The seafood is fresh and clean. And not an added hormone or antibiotic in the place.

After choosing one or two pieces of meat, I always check out the scallops.

I grew up in an area where “bay” scallops were most plentiful and have always preferred their small size and tender flavor. Since migrating south, it has become harder to find the bay variety. If you make the extra effort to look for a good fish market OR favorite neighborhood butcher, sea scallops can be lovely with a clean light texture and the taste of sweet salt air.
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