I have been on an all natural kick lately, so much so, that I’ve gotten rid of all makeup and other products containing parabens. One product that typically has parabens is moisturizers. So, I decided that for Christmas I would make a batch of frankincense moisturizer for family gifts. I’m loving it so much that I thought I would sell some in the etsy store. It’s an all purpose moisturizer and can be used for removing makeup, for lip balm, and I love using it for a facial moisturizer under my makeup. It seems to be a very strong moisturizer, so really just a dab’l-do-ya. Some may find it a bit oily, but when applied just after a bath it absorbs very nicely. The ingredients are: beeswax, olive oil, coconut oil, and frankincense essential oil. For those who haven’t smelled frankincense, it’s light woodsy smell. It’s a rather expensive essential oil and apparently one that might become very rare. You can buy the body balm from me here.

I’m hoping to make a more solid version of this for lip balm, with a different scent, and may lightly tint it with mica. Keep an eye out for that in the etsy store or my homepage.

As mentioned in our wedding anniversary blog, I thought I’d share our recipe to the soup we served at our wedding. I found the original recipe in Cooking Light magazine, but we’ve made some changes to it over the years. It’s my favorite soup and it’s the perfect weather for it. I happen to be a big fan of Al’s meats, and I recommend their mild italian sausage. You can also substitute fresh basil and oregano if you have it. Our recipe is at the bottom of this post. Let me know if you make it and like it!


Italian Sausage Soup (Elicia’s variation)

2 packages of mild/hot italian sausage (six links)

1 large onion, minced

2 large cloves of garlic, minced

6 cups chicken broth (homemade or canned)

2 quarts crushed tomatoes (fresh or canned)

2 t. dried basil

1 t. oregano

a pinch of fennel seeds

add a t. sugar and or salt as needed

1 lb. pasta (shells, campanelli, whatever you like)



brown sausage and onion in large pot

add garlic, basil, fennel seed, and oregano. cook a few minutes more.

add crushed tomatoes and chicken broth, allow to simmer. taste for salt/sugar.

put salted water on to boil. add pasta. cook till al-dente, drain and add to soup.

add a bit of cheese to the top and eat.


p.s. sorry for vagueness in directions– ask questions if you need to! 🙂