Sunday, February 26, 2017

New Leaf - Gilman Drake house


This year we will have been married for 30 years. 20 of those years have been spent in our renovated 1934 bungalow in the Church Cherokee Historic District of Marietta, Georgia. For the last five years or so, our anniversary trips were spent visiting other historic districts around the South in North Carolina, Virginia, Louisiana, North Carolina and Eastern Georgia. For our 30th Anniversary, Robert and I thought we’d do something different.

This past Friday the 24th, we bought an 1850’s fixer upper in Griffin, Georgia. It’s a gorgeous Gilman Drake house that has fallen into disrepair. Even in its current state, the house has good bones. It’s a Greek Revival style home with columned porch and a low-pitched roof. Its symmetrical façade is reminiscing of the antebellum period.


Gilman Drake arrived in Griffin from New Hampshire in the early 1850’s on the eve of the Civil War and worked as a contractor building a number of structures in Griffin. This house was one of his first. He built it for the Milner family.

The central hall spans nearly 60 feet in length and makes quite an impression. As it stands now it’s 3,590 square feet but that will probably increase as we figure out how to rearrange things to fit our lifestyle. For one, there are no bathrooms and no kitchen so rearranging is a must! The house is appealing for its wrap around porch, six fireplaces and wide plank heart pine flooring. And YES, there is also a way to recreate the same kind of private back courtyard we had here on Frances Avenue where the dogs can run and play.

Robert has been heavily involved in launching a new regional real estate development company that specialises in historic preservation and fresh starts for older buildings. They will take the lead in renovating this house. I will take my doTERRA Essential Oils business with me and continue its growth.

Although saying goodbye to the house we raised our children in is a bittersweet one, we are happy for this new adventure. We will miss our wonderful neighbours and friends. Frances Avenue is a magnificently unique street wonderfully lost in time.  The house at 134 will soon be the same private enclave for someone else like it was for us.

Our adventure begins.
Take a look!






Friday, October 7, 2016

Candy Corn Fudge with doTERRA Essential Oils

Photo Credit: CK Worley
This is sure to scare up plenty of fun at your next Halloween party!

Instructions:

Line a loaf pan with foil. Leave enough foil hanging over two sides of the pan for easy removal. Lightly spray the foil with cooking spray. This will make the tin foil pull off easier.


Photo Credit: CK Worley

Ingredients:

Yellow Layer
12 oz white chocolate chips (that's one bag)
¼ cup heavy whipping cream
Yellow food color
6-8 drops of Lemon doTERRA Essential Oil
(This recipe is made with pure doTERRA essential oils but you can use extracts found in your grocery store as well)

Combine chips and heavy whipping cream in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir with a spatula. Repeat and stir until chips are melted and smooth. You can also use a double boiler if you prefer.
Add the food color and stir until color is uniform.
Add 6-8 drops of doTERRA Lemon Essential Oil.
Spread the mixture evenly into the prepared pan and chill for at least 30 minutes.


Photo Credit: CK Worley
Orange Layer
12 oz white chocolate chips (Another bag of chips)
¼ cup heavy whipping cream
Orange food color (mix Red and Yellow to get Orange)
6-8 drops of doTERRA Wild Orange Essential Oil
This will make the Orange part taste like a Creamsicle.








Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Add the food color and stir until color is uniform.  Again use Red and Yellow to get Orange.
Add 6-8 drops of doTERRA Wild Orange Essential Oil
Spread the mixture evenly onto the chilled yellow layer and chill for at least 30 minutes.

White Layer
12 oz white chocolate chips (one more bag of chips)
¼ cup heavy whipping cream
1 tsp vanilla extract


Photo Credit: CK Worley
Combine chips and heavy whipping cream in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Stir in the vanilla extract.
Spread the mixture evenly onto the orange layer and chill for at least 2 hours.

Photo Credit: CK Worley

Remove the fudge from the pan. Cut fudge into slices and then into wedges or triangles so that they resemble candy corn.
Store leftovers in an airtight container for up to 1 week.

Photo Credit: CK Worley

This fudge is so good and will be a hit at either kids parties or tailgates.  Everyone will love the flavor and texture of this fudge.

Go to https://www.mydoterra.com/growit/#/ to find out more about ordering essential oils.
Also LIKE my Facebook page: Essential Oils Advisor

Remember: Only use essential oils with this statement printed on the bottle.

Saturday, September 17, 2016

Making Lavender Doughnuts

My Dad used to make doughnuts. I remember he made so many that they covered not only the kitchen counter but the dining room table as well! Our job was to sprinkle confectioners' sugar on them. I'm pretty sure with 9 people in the house they didn't last long. I wanted to try my hand at it but I didn't want to take the time to make yeast doughnuts like Dad always did. I found an easy recipe from Gourmet Magazine that I could change up to become my own.  So here is how I made this recipe which includes doTERRA Lavender essential oil. But of course!


Photo Credit: CK Worley
Ingredients

2 large eggs
2/3 cup sugar
2/3 cup sour cream
3 tablespoons unsalted butter, melted and cooled
2 1/4 cups all - purpose flour
1 teaspoon vanilla plus 4 drops of Lavender essential oil
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Vegetable oil or vegetable shortening
Vanilla Glaze:
1/3 cup milk
1 tablespoon unsalted butter
1 teaspoon vanilla plus 6 drops of Lavender essential oil.
2 cups confectioners' sugar


Directions

In a large bowl with an electric mixture beat large eggs, with cup sugar until the mixture is thick and light. Add sour cream, butter, vanilla, Lavender oil and combine the mixture well.
Photo Credit: CK Worley

In a bowl sift together flour, double-acting baking powder, salt and add the mixture to the sour-cream mixture, 1 cup at a time, stirring after each addition until the dough is just combined. With a wooden spoon stir in more flour, 1/4 cup at a time, until the dough begins to leave the sides of the bowl. (The dough will be sticky.)

Turn the dough out onto a surface sprinkled generously with flour, dust it with more flour, and roll or pat it out 1/3 - inch thick. Let the dough rest for 15 minutes.

Photo Credit: CK Worley


With a 2 1/2- inch cutter dipped in flour cut out rounds.  With a 1-inch cutter dipped in flour cut out the centers from the rounds, reserving them, and cut 1-inch rounds, reserving them, from the scraps. (The doughnuts will be tough if the dough is rolled again.) I used a wine glass and a shot glass which worked out pretty well.


Photo Credit: CK Worley
In a large deep fryer heat 3 inches vegetable shortening or vegetable oil to 365 degrees and in it fry the doughnuts, 4 at a time, for 1 minute on each side, or until they are golden brown, transferring them with a skimmer as they are fried to paper towels on racks to drain. Fry the doughnut holes, 8 at a time, for 45 seconds on each side, or until they are golden brown, transferring them with the skimmer as they are fried to paper towels to drain.

Vanilla Glaze:

In the top of a double boiler set over simmering water combine milk, butter, vanilla, Lavender oil and heat the mixture until the butter is melted. Add gradually sugar, beating, and beat the glaze until it is smooth.
 Remember to look for "Essential Oil Supplement" on your essential oil bottle. If this does not appear than do not take it internally. It's been adulterated in some way or is lavender FRAGRANCE not a REAL essential oil. I used 6 drops but if you are not used to Lavender use 3 instead.
Photo Credit: CK Worley

I took the donuts off the cooling racks and switched the paper towels from the top to the bottom. That way, the towel caught the glaze drippings making clean up easier.

(Notes: I tried to use food coloring to make the doughnuts have a lavender color but because of the egg yolk the dough ended up looking kind of grey. Won't do that again. Also, I won't make these again until I have a thermometer that works. The oil was too hot so the donuts got dark too fast. Some of the thicker pieces didn't get cooked in the middle because of it. Going to Bed Bath and Beyond for a replacement soon!)

My husband said it best. He bit into a doughnut and said "These taste marvelous"! And that made all the effort worth it!