Holiday Fragrance
photo by Boomette
- Ready In:
- 2hrs 5mins
- Ingredients:
- 4
- Yields:
-
1 frangrance pot
ingredients
- 1⁄4 apple
- 1⁄4 lemon
- 10 -15 cloves
- 2 cinnamon sticks
directions
- Put in a pot of water and bring to a boil.
- Turn down and simmer.
- Keep simmering all day to make you house smell great.
- Refrigerate at night.
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Reviews
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This was really nice. Infact, I felt like tossing this into the bath tub for a real relaxing bath. This has a great relaxing smell that is best enjoyed when the mind's off mood and you feel like tearing your head apart. This is the state I was in today and this fragrance soothed me. Thanks so much for it. A very good one.
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A wonderful fragrance which I used in a Le Creuset fondue pot on top of my Godin woodburning stove! I found that the 10 to 15 cloves took over the other fragrances a little bit - so next time I do this over Christmas, I will put about 5 cloves in, and maybe 3 sticks of cinnamon! LOVED this however - it last for 3 days, being stored in the fridge at night as you suggested! Thanks for a lovely festive scent.....loved it! FT:-)
RECIPE SUBMITTED BY
Nancy Sneed
United States
Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-)
We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug".
I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else.
My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most.
I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle.
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I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.