Botanical Bath Flowers



“Apple, Mint and cranberry cooler”

Apple, Mint and cranberry cooler

by “Herbal Teas” by Richard Craze


4          Tbsp. dried cranberries

2          sprigs fresh mint

1          apple, peeled and sliced

1-3/4  cups freshly boiled water


Put all the ingredients in a large tea pot, jug, or other container, and pour over the water.  Let stand for 1 hour.  Strain and chill before pouring over ice.


**With Alcohol – 1-1/2 Tbsp. cup grenadine and either 1 measure (1-1/2 Tbsp.) gin or vodka per glass.


Recipe – “Iced Sunshine Tea”


“Food for Thought” – by Colour Library Books


4          oz. granulated sugar

½         pint of water

Rind of 1 lemon, pith removed

3          tbsps. Earl Grey tea leaves

2          pints cold water


Combine the sugar and water in a heavy-based saucepan and stir to mix.  Add the lemon rind and bring slowly to the boil, swirling the pan occasionally to help dissolve the sugar.


Simmer until the sugar dissolves completely.  Remove the lemon rind and allow to cool.  Store in the refrigerator.


To make the tea, combine the tea leaves and water in a glass jar.  Cover and set out in the sun for at least 5 hours.  Alternatively, place in the refrigerator overnight.

Recipe – “Mint Sauce”

“Mint Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson


4          tablespoons finely chopped fresh mint

1          teaspoon sugar

2          tablespoons lemon juice

1          tablespoon white wine vinegar

4          tablespoons boiling water


Preparation time:  10 minutes plus cooling


  1. Put the mint and sugar in a mortar and pound with a pestle until thoroughly blended, or process briefly in a food processor or electric blender.
  2. Add the lemon juice, vinegar and finally boiling water. Stir well to mix, then set aside for 30 minutes to cool.  Serve with roast lamb.

Recipe – “Corn Chowder”

“Corn Chowder”

“Fare for Friends –Cookbook”


1-1/2               cups potatoes, peeled and diced

½                     cup water

6                      slices bacon, fried and chopped

½                     cup onion, chopped

¼                     cup green pepper, chopped

1                      tablespoon butter

2                      cups creamed corn

1                      can (12 oz.) corn niblets

1                      can (10 z.) mushroom soup

salt and pepper to taste

½                     teaspoon curry

4                      cups whole milk or 10 % cream


Cook potatoes in ½ cup water until tender.  Drain.  Saute’ onion and green pepper in butter until soft.  In large pot, combine all ingredients except the bacon.   Heat thoroughly.  Serve with bacon on top.

Serves 8.

Soup Recipe – “Watercress and Ginger Consomme”

“Watercress and Ginger Consomme”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”



1          duck, pheasant or chicken carcass

1          onion, unpeeled and quartered

1          large leek, trimmed and halved

1          large carrot, scraped and halved

1          celery stick, halved

1          bay leaf

1          teaspoon salt

6          whole black peppercorns

1.5       litres (2-1/2 pints) cold water


To garnish

1-1/2   tablespoons finely chopped fresh ginger root

12        small sprigs watercress


Preparation time:        15 minutes

Cooking time:              3-1/4 hours, plus cooling and chilling overnight


The combination of watercress and ginger gives an unusual hot flavor to this soup.


1.         Put the carcass into a large saucepan with the onion, leek, carrot, celery, bay leaf, salt and peppercorns.  Pour in the water and bring slowly to the boil, skimming often.

2.         When the surface is clear of scum, cover the pan and simmer for 3 hours.  Strain and measure the liquid.  If necessary, return to the rinsed-out pan and boil rapidly to reduce to 1-1/2 pints.  Leave to cool.  Pour into a bowl, cover and chill in the refrigerator overnight.

3.         Remove all the fat from the surface of the soup.  To serve, reheat gently in a saucepan and taste and adjust the seasoning if necessary.   Bring to the boil and add the ginger.  Lower the heat and simmer for 30 seconds.  Serve garnished with watercress sprigs.


“Homemade Parsley Wine”

“Homemade Parsley Wine”
“Traditional Home Book of Herbs” by Michael Janulewicz
1     lb. (450 g.) fresh parsley
2     lb. (900 g.) sugar
1     gallon (5 L.) of water
Teaspoon of all-purposed yeast
4     oz. (125 g.) raisins
Rind and juice of 2 lemons and 2 oranges
*Boil parsley and fruit peelings for 20 minutes, stain and stir in chopped raisins and sugar.  Allow to cool and add fruit juice and yeast.  Ferment until ready.

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