Tuesday, June 21, 2016

Saturday, May 28, 2016

Fairy Garden Fun

How to make a Fairy Garden

 Creating a Fairy Garden at SimplyHomeSweetHome

information adapted from D's Hooked on Fairies
  1. Choose A Container
    • A container with drainage holes is best when using live plants outdoors. Indoor containers without drainage holes require a proper layering of rocks, charcoal and soil.
    • Plastic or terra cotta pots work great, clear glass bowls and jars reveal to much of the many layers
    • I love to use vintage items~ tea kettles, cake pans, wagons, wheel barrows...
  2. Containers Without Drainage Holes: Layer Your Materials
    • First: apply an ample layer of pebbles to the bottom of your container for drainage
    • Second: insert a layer of landscaping fabric, coffee filter or porous plastic that will allow the water to penetrate. This will stop the soil from getting into the rock layer.
    • Third: cover the landscape fabric, coffee filter or plastic with a layer of charcoal to keep the soil fresh
    • Fourth: Fill the rest of the container with potting soil
  3. Choose A Theme ~the possibilities are endless
  4. Pick Your Plants
    • Choose plants with compatible light and watering requirements
    • Choose miniature plants or those that you can prune and train easily or plants that grow slowly.
    • Any smaller flowering plant or one with tiny leaves will add color and whimsey to the fairy garden scene
    • Create an edible miniature garden using herbs, lettuce,etc. Edible gardens are great fun for kids and adults. As you trim your garden you can eat the clippings!
    • My Favorite plants to use are succulents, perennial sedums, ferns, violets, polk-a-dot plants, sweet allyssum, wooly thyme, mints, hen and chicks, house plant starts....
  5. After You Plant Your Container, Fill-in With Your Accessories
    • Cute fairy houses, your very own custom fairy garden sign, chairs, benches, pillows, trellises, garden tools and so much more are all available to purchase at garden centers or you can create or own accessories.  Look to nature for inspiration.. gathered stones, bark, twigs, acorn caps..... 
    • Insert a Fairy or a Gnome… 
  6. CREATE...
  7. Finishing Touch…Cover Open Soil With Bark, Pebbles or Sheet Moss.
    You can use these materials to create grass and paths too! 
  8. Remember To Water and Fertilize Carefully… everything is little and too much water too fast can create flooding in a container.  If your container does not have drainage, use a spray bottle to mist the garden to keep it alive...

Thursday, March 24, 2016

My Favorite Recipe for Natural Deodorant

1. measure and weigh all ingredients
2. Melt the coconut oil, shea butter, and beeswax on low heat in a crock pot, until everything is melted (the beeswax will be the last thing to melt)
3. Turn off the crock pot and remove the crock.  allow to cool for a few minutes and add the almond oil and the vitamin E oil and the essential oils.  
4. Mix together the  arrowroot, diatomaceous Earth and kaolin clay.

 and add this to the oil mix.  whisk vigorously to fully combine...and then pour into your containers. Let this set up..

I  created batches of Lavender, Patchouli, and Purification blend... It is fun to create a variety of scents.  

I used Young Living Essential Oils 

Friday, January 08, 2016

Snowy Day Today ~ Cleaning my Studio and Planning My Workshop Schedule


New Workshops coming to my SimplyHomeSweetHome Studio ~ Workshop Schedule

Friday, January 01, 2016

Beef Tenderloin with Garlic Horseradish Cream for New Years Eve

  Loved This Recipe!  The Garlic Horseradish Cream is Wonderful!!   Recipe is from Epicurious.. 



  1. For sauce
    • 1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
    • 1 teaspoon olive oil
    • 3/4 teaspoon salt
    • 2 cups heavy cream
    • 1/4 cup drained bottled horseradish
    • 1/8 teaspoon white pepper
  2. For tenderloin
    • 1 (3-pound) center-cut beef tenderloin roast, tied
    • 1/2 cup cracked black pepper
    • 2 teaspoons granulated beef bouillon
    • 2 teaspoons salt
    • 3/4 teaspoon cornstarch
    • 3/4 teaspoon dried oregano, crumbled
    • 3/4 teaspoon garlic powder
    • 3/4 teaspoon paprika (not hot)
    • 1 tablespoon olive oil
    • Special equipment: a roasting pan with a rack; an instant-read thermometer


  1. Make sauce:
    1. Put oven rack in middle position and preheat oven to 400°F.
    2. Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.
    3. While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
    4. Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
    5. Stir garlic mixture into cream, then chill until ready to use.
  2. Roast tenderloin:
    1. Increase oven temperature to 475°F.
    2. Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.
    1. Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.

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