Sharon Wray's Blog, page 70

Sarah Munro’s Dry Shampoo

While I love to wash and dry my hair, sometimes I don’t have the time to do ALL THE THINGS to get ready. On those days, I rely on Dry Shampoo. But so many brands are filled with strange chemicals and funky smells that I searched for a cleaner recipe. As usual, I found one in Sarah Munro’s* collection of updated 18th century homeopathic recipes. This recipe uses arrowroot which is available in the baking aisle of most grocery stores. But if you can’t find it, you can substitute cornstarch. This recipe works for all hair colors, although for darker hair it’s recommended (in the recipe below) to add in some cocoa powder. This recipe also calls for an essential oil and the scent is totally up to you. I prefer lighter scents like lemon or lavender, but many prefer tea tree oil or peppermint.

*Sarah Munro is the heroine in ONE DARK WISH, book 2 in the Amazon bestselling Deadly Force series.

Today on the Romance Herbalist blog, bestselling author Sharon Wray returns with a recipe for a DIY dry shampoo, perfect for those winter days when you need an extra beauty boost.

Sarah Munro’s Dry ShampooIngredients:1/4 cup arrowroot powder or organic cornstarch (for darker hair, use a combination of 2 Tablespoons arrowroot powder/cornstarch and 2 Tablespoons of cocoa powder)5 drops of essential oil (your choice)2 Tablespoons Cocoa powder (for darker hair only, mixed with 2 Tablespoons of arrowroot powder/cornstarch)1 cup Witch Hazel (for a spray-on version, if you prefer)Small glass jar (sterilized)Directions:Place the arrowroot, or arrowroot and cocoa powder (for darker hair), into a small glass bowl.Stir in the five drops of essential oil of your choice. Pour the powder into a small, sterilized glass jar.To apply, use an old (but clean!) make-up brush to apply the dry shampoo to the roots and/or oily parts of your hair. Using a brush means you don’t need to brush the dry shampoo through and it makes it easier to style your hair. If you don’t use a make-up brush, gently comb the dry shampoo through your hair and style. For a spray, make the powder (above) and pour the dry shampoo into a glass spray bottle (also clean and sterilized). Then add 1 cup of witch hazel to the bottle. Shake. To use, shake well and spray on your roots and oily parts of your hair. Allow your hair to air dry and style. Make sure to shake the spray every time you use it. Important disclaimer about wild plants, foraging , and making herbal remedies:

I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).

It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.

If you are taking any medications, talk to your doctor about any potential drug interactions.If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.

Always research potential side effects, dosage recommendations, and how to properly prepare and consume each medicinal plant.

Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.

Always make sure your kitchen/work area is clean and that all materials are sterilized.

Do not forage plants from areas that have been sprayed within the past 2 years at the very least.

I am not legally or morally responsible for the health of any of my readers. Please do your own research!

Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning .

The post Sarah Munro’s Dry Shampoo appeared first on Sharon Wray.

View more on Sharon Wray's website »

Like • 0 comments • flag

Published on January 26, 2021 03:30

Happy Birthday Robert Burns!

“But to see her was to love her, Love but her, and love forever. Had we never lou’d sae kindly, Had we never lou’d sae blindly, Never met – or never parted – We had ne’er been broken hearted.” ~ Robert Burns

Today bestselling author Sharon Wray is celebrating Robert Burns' Birthday with a bit of history and a wee dram of whiskey!

On January 25, 1759, Robert Burns was born in Alloway, Scotland to William Burns, a tenant farmer, and his wife Agnes Broun. Robert Burns, the first of seven children was born into desperate poverty and a life of hard labor, a situation that left him stooped over and with a weak constitution. Robert, as a farmer’s son, had an average education and struggled financially throughout most of his short life.

But, in spite of less than stellar circumstances, he was happy and had a natural gift for language. Specifically, poetry which he used for successfully wooing girls. So much so that he earned the nickname The Ploughman Poet. When not farming, he joined a dancing school, started a bachelor’s club, and continued writing poetry. He fell in love often and had lots of children (although many died in infancy). Despite tragic losses, even before turning 22 years old, Robert Burns had a unique, romantic and spontaneous take on life.

After years of rejection, in 1786 a printer in Kilmarnock published his first collection of poetry written in the Scottish dialect. A few months later, as he was about to board a ship for Jamaica, another publisher offered to publish an enlarged second edition. This led to more publishing successes that allowed him to leave farming behind.

Robert Burns lived a colorful, vibrant life and is probably best known for his poem “Auld Lang Syne” which we all sing on New Year’s. As a founder of the Romantic movement, his work influenced the great literary figures of Percy Bysshe Shelley, William Wordsworth, and Samuel Taylor Coleridge.

Robert Burns’ House in Dumfries

That second edition of Poems, Chiefly in the Scottish Dialect, changed his life. And by the time he died at the age of 37, Robert Burns had become a national treasure. His natural skill in writing verse, not just in the Scots language in but also in the Scottish English dialect, made his poems available to even the smallest, most remote areas of Scotland. Today Robert Burns is Scotland’s National Poet and is revered throughout the world, including the United States and Russia. Movies, songs, and books written by artists such as JD Salinger, John Steinbeck and Bob Dylan all reference Robert Burns’ most famous works. But one of the most important tributes to Robert Burns happens annually, on his birthday of January 25, with the celebration of local Burns Suppers.

A Burns supper is a traditional Scottish meal shared with friends to honor Robert Burns’ birthday. In between courses, guests raise their glasses of the finest Scotch whiskey and toast the great bard by quoting his most famous works. Here are a few examples you might recognize:

The best laid schemes o’ mice an’ men Gang aft a-gley, An’ lea’e us nought but grief an’ pain For promis’d joy.

Some hae meat and canna eat, — And some wad eat that want it; But we hae meat, and we can eat, Sae let the Lord be thankit.

O would some power the giftie gie us to see ourselves as others see us. (O would some power the gift to give us to see ourselves as others see us.)

O, my Luve is like a red, red rose, That’s newly sprung in June. O, my Luve is like the melodie, That’s sweetly played in tune.

Where sits our sulky, sullen dame, Gathering her brows like gathering storm, Nursing her wrath to keep it warm.

But to see her was to love her, Love but her, and love forever.

Suspense is worse than disappointment.

Man’s inhumanity to man makes countless thousands mourn!

There is no such uncertainty as a sure thing.

The wide world is all before us – but a world without a friend.

Below I’ve included a list of recipes so you can host your own Burns supper. But don’t forget to serve the aged Scottish Whiskey. That’s the most important part of the meal!

So even if you’re not Scottish, I hope you’ll still raise a glass to one of the world’s most favorite poets. And just in case you’re not familiar with his work, here is one of my favorite Burns poems set to music and played but the Royal Scots Dragoon Guard. Slàinte Mhath!

Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning .

The post Happy Birthday Robert Burns! appeared first on Sharon Wray.

View more on Sharon Wray's website »

Like • 0 comments • flag

Published on January 25, 2021 13:53

The Hungry {Romance} Writer: Bannock

Since tomorrow is Robert Burns’ birthday, and we’ve been celebrating all month with traditional Scottish recipes, I wanted to add this recipe for Bannock. This Scottish yeast bread is loaded with raisins (or sultanas or craisins) and it has a sweet crust that’s perfect served with a cup of tea.

I don’t bake a lot of yeast breads, but this one is my favorites to make during the winter. I just have to be sure I have a warm space in the kitchen so the dough can rise. I hope you enjoy it, especially on a cold, winter day with a hot toddy or a cup of tea.

Sharon Wray

Yields serves 8-10

The Hungry {Romance} Writer: Bannock

This is a revised recipe that I found in an old Good Housekeeping magazine. The original uses sultanas, which are tiny raisins, but I've also used regular raisins and even craisins--depending on what I have in the cupboard. While I prefer to make soda breads, this yeast bread is one of the easiest to make. I serve this with butter and homemade raspberry jam. Although it has a milk glaze, sometimes I'll sprinkle confectioner's sugar on top as soon as it comes out of the oven. I love this for breakfast and with stews. It's great any time of day, especially with a cup of tea!

30 minPrep Time

25 minCook Time

55 minTotal Time

Save Recipe Print Recipe var print_b = document.getElementById('mpp_print_button'); var save_b = document.getElementById('mpp_saverecipe_button'); print_b.onclick = function(){ zlrPrint( "mpprecipe-container-164", "http://sharonwray.com/wp-content/plug...", "mpprecipe-design22", "", "#" ) }; save_b.onclick = function(){ window.open('https://sharonwray.mealplannerpro.com...' + window.location.href); return false; }; Recipe Image

My Recipes My Lists My Calendar

Ingredients

1 packet fast-acting yeast1 teaspoon superfine sugar3 cups plus 2 Tablespoons flour10 Tablespoons unsalted butter (1 1/4 sticks)2 3/4 cups sultanas or raisins1/4 cup light brown sugarmilk for glazing

Instructions

In a large glass bowl, mix the yeast and superfine sugar with 1 cup warm water. Let it stand for 10 mininutes until the mixture becomes frothy.In another large bowl, use your hands or a beater to mix the flour and 9 Tablespoons of the butter. Blend until it forms a smooth, soft dough.Knead for 5 minutes. Place the dough into a bowl and cover with oiled saran wrap and then a kitchen towel.Set the bowl in a warm place and let it sit until it doubles in size.Once the dough is doubled, punch the dough down and knead it in the bowl for one minute.With your hands, mix in the raisins (or sultanas) and brown sugar until they're all blended.Using the remaining 1 Tablespoon butter, grease a round 9" pan. Shape the dough into a round ball and place in the round pan. Cover with a kitchen towel and put in a warm place and allow to rise for 30 minutes or until it doubles in size.Heat oven to 350 degrees F (180 degrees C).Remove the towel from the dough and brush the top with a bit of milk.Bake for 45-50 minutes until it is lightly browned.When you remove the bread, it should sound hollow when you tap the bottom. If you're concerned it's not quite baked enuogh, but it's gotten too dark, cover it with tin foil for another 5-10 minutes.Let cook in the round pan for another 15 minutes and then finish cooling on a baking rack.7.8.1.2164https://sharonwray.com/the-hungry-writer/the-hungry-romance-writer-bannock/ { "@context": "http://schema.org/", "url": [ "https:\/\/sharonwray.com\/the-hungry-writer\/the-hungry-romance-writer-bannock\/" ],"name" : "The Hungry {Romance} Writer: Bannock","description" : "This is a revised recipe that I found in an old Good Housekeeping magazine. The original uses sultanas, which are tiny raisins, but I've also used regular raisins and even craisins--depending on what I have in the cupboard. While I prefer to make soda breads, this yeast bread is one of the easiest to make. I serve this with butter and homemade raspberry jam. Although it has a milk glaze, sometimes I'll sprinkle confectioner's sugar on top as soon as it comes out of the oven. I love this for breakfast and with stews. It's great any time of day, especially with a cup of tea!","prepTime" : "PT30M","cookTime" : "PT25M","recipeYield" : "serves 8-10","datePublished" : "2021-01-04 16:30:05","recipeInstructions":[ { "@type": "HowToStep", "text": "In a large glass bowl, mix the yeast and superfine sugar with 1 cup warm water. Let it stand for 10 mininutes until the mixture becomes frothy. " }, { "@type": "HowToStep", "text": "In another large bowl, use your hands or a beater to mix the flour and 9 Tablespoons of the butter. Blend until it forms a smooth, soft dough." }, { "@type": "HowToStep", "text": "Knead for 5 minutes. Place the dough into a bowl and cover with oiled saran wrap and then a kitchen towel." }, { "@type": "HowToStep", "text": "Set the bowl in a warm place and let it sit until it doubles in size. " }, { "@type": "HowToStep", "text": "Once the dough is doubled, punch the dough down and knead it in the bowl for one minute. " }, { "@type": "HowToStep", "text": "With your hands, mix in the raisins (or sultanas) and brown sugar until they're all blended. " }, { "@type": "HowToStep", "text": "Using the remaining 1 Tablespoon butter, grease a round 9\" pan. Shape the dough into a round ball and place in the round pan. Cover with a kitchen towel and put in a warm place and allow to rise for 30 minutes or until it doubles in size. " }, { "@type": "HowToStep", "text": "Heat oven to 350 degrees F (180 degrees C)." }, { "@type": "HowToStep", "text": "Remove the towel from the dough and brush the top with a bit of milk." }, { "@type": "HowToStep", "text": "Bake for 45-50 minutes until it is lightly browned. " }, { "@type": "HowToStep", "text": "When you remove the bread, it should sound hollow when you tap the bottom. If you're concerned it's not quite baked enuogh, but it's gotten too dark, cover it with tin foil for another 5-10 minutes." }, { "@type": "HowToStep", "text": "Let cook in the round pan for another 15 minutes and then finish cooling on a baking rack." }],"keywords" : "The Hungry {Romance} Writer: Bannock","recipeIngredient" : ["1 packet fast-acting yeast","1 teaspoon superfine sugar","3 cups plus 2 Tablespoons flour","10 Tablespoons unsalted butter (1 1\/4 sticks)","2 3\/4 cups sultanas or raisins","1\/4 cup light brown sugar","milk for glazing"], "image": { "@type": "ImageObject", "url": "https:\/\/sharonwray.com\/wp-content\/uploads\/2021\/01\/December-Blog-Post-Images-10.jpg" }, "author": { "@type": "Person", "name": "Sharon Wray" }, "@type": "Recipe"}

Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning .

The post The Hungry {Romance} Writer: Bannock appeared first on Sharon Wray.

View more on Sharon Wray's website »

Like • 0 comments • flag

Published on January 24, 2021 03:30

The Hungry {Romance} Writer: Orange Cranachan

How can it be the fourth friday of January already? And, since we’re getting closer to Robert Burns’ birthday and his annual supper, it’s time for another traditional recipe. Orange Cranachan is a layered pudding that uses the freshest oranges of the season. And it’s a perfect ending to this Scottish supper in honor of Scotland’s favorite poet.

Sharon Wray

Yields serves 4

The Hungry {Romance} Writer: Orange Cranachan

This is an easy dessert and it's basically a yogurt custard layered with fresh oranges. It's perfect this time of year, when oranges are in season. I sometimes add some granola on top because I like the added texture, but it's delicious any way you serve it!

15 minPrep Time

6 minCook Time

21 minTotal Time

Save Recipe Print Recipe var print_b = document.getElementById('mpp_print_button'); var save_b = document.getElementById('mpp_saverecipe_button'); print_b.onclick = function(){ zlrPrint( "mpprecipe-container-163", "http://sharonwray.com/wp-content/plug...", "mpprecipe-design22", "", "#" ) }; save_b.onclick = function(){ window.open('https://sharonwray.mealplannerpro.com...' + window.location.href); return false; }; Recipe Image

My Recipes My Lists My Calendar

Ingredients

4 blood oranges1/2 cup rolled oats2/3 cup whipping cream2 Tablespoons favorite whiskey or bourbon2/3 cup Greek yogurt2 Tablespoons raw honey, plus extra drizzleOptional garnishesToaste pecansFresh mint leavesGranolaExtra honey to drizzle on top

Instructions

To prepare the oranges, slice the tops and bottoms off and place them on a cutting board. Using a sharp knife, cut down between the peel and flesh until all the peel and the white pithy parts are removed. Gently cut between the membranes to separate all the segments. Chop roughly and set aside in a covered bowl..In a frying pan over medium heat, toss the oatmeal Stir constantly, for 4-6 minutes, until the oatmeal smells nutty. DO NOT LET THE OATMEAL BURN! Pour the oatmeal into a bowl and set aside.In a medium bowl, and using an electric mixer, beat the cream and whiskey/bourbon until it forms soft peaks.Fold in the yogurt, oatmeal, and honey until combined.Spoon half the mixture into four serving glasses. Layer with half the oranges. Repet the layers with more cream/yogurt, and top with oranges.Drizzle honey over the top and add any garnishes you wish, including toasted pecans or fresh mint leaves.7.8.1.2163https://sharonwray.com/the-hungry-writer/the-hungry-romance-writer-orange-cranachan/ { "@context": "http://schema.org/", "url": [ "https:\/\/sharonwray.com\/the-hungry-writer\/the-hungry-romance-writer-orange-cranachan\/" ],"name" : "The Hungry {Romance} Writer: Orange Cranachan","description" : "This is an easy dessert and it's basically a yogurt custard layered with fresh oranges. It's perfect this time of year, when oranges are in season. I sometimes add some granola on top because I like the added texture, but it's delicious any way you serve it!","prepTime" : "PT15M","cookTime" : "PT6M","recipeYield" : "serves 4","datePublished" : "2021-01-04 16:05:16","recipeInstructions":[ { "@type": "HowToStep", "text": "To prepare the oranges, slice the tops and bottoms off and place them on a cutting board. Using a sharp knife, cut down between the peel and flesh until all the peel and the white pithy parts are removed. Gently cut between the membranes to separate all the segments. Chop roughly and set aside in a covered bowl.." }, { "@type": "HowToStep", "text": "In a frying pan over medium heat, toss the oatmeal Stir constantly, for 4-6 minutes, until the oatmeal smells nutty. DO NOT LET THE OATMEAL BURN! Pour the oatmeal into a bowl and set aside." }, { "@type": "HowToStep", "text": "In a medium bowl, and using an electric mixer, beat the cream and whiskey\/bourbon until it forms soft peaks." }, { "@type": "HowToStep", "text": "Fold in the yogurt, oatmeal, and honey until combined. " }, { "@type": "HowToStep", "text": "Spoon half the mixture into four serving glasses. Layer with half the oranges. Repet the layers with more cream\/yogurt, and top with oranges. " }, { "@type": "HowToStep", "text": "Drizzle honey over the top and add any garnishes you wish, including toasted pecans or fresh mint leaves. " }],"keywords" : "The Hungry {Romance} Writer: Orange Cranachan","recipeIngredient" : ["4 blood oranges","1\/2 cup rolled oats","2\/3 cup whipping cream","2 Tablespoons favorite whiskey or bourbon","2\/3 cup Greek yogurt","2 Tablespoons raw honey, plus extra drizzle","Toaste pecans","Fresh mint leaves","Granola","Extra honey to drizzle on top"], "image": { "@type": "ImageObject", "url": "https:\/\/sharonwray.com\/wp-content\/uploads\/2021\/01\/December-Blog-Post-Images-8.jpg" }, "author": { "@type": "Person", "name": "Sharon Wray" }, "@type": "Recipe"}

Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning .

The post The Hungry {Romance} Writer: Orange Cranachan appeared first on Sharon Wray.

View more on Sharon Wray's website »

Like • 0 comments • flag

Published on January 22, 2021 03:30

Sarah Munro’s Winter Bath Salts

Last week Sarah Munro (the heroine of ONE DARK WISH, book 2 in the Amazon bestselling Deadly Force series) shared a recipe for bath salts. But since it’s just getting colder outside, she wanted to share this one as well. It’s a bit different since it uses sea salt instead of epsom salts, offering much-needed minerals in the middle of winter. This recipe is an updated version of bath salts used during colonial times and can be found in Sarah’s collection of 18th century herbal remedies.

Bestselling author Sharon Wray’s Romance Herbalist blog returns with a new recipe for essential-oil infused bath sea salts, perfect for a warm soak after a cold day of shoveling and throwing snow balls.

The lavender and sweet orange oils help with anxiety and tension. The ginger oil soothes sore muscles, especially after a day of shoveling snow or snowboarding. The almond oil is a perfect winter emulsifier. Once it’s finished, store the salts in an air-tight glass container. If you prefer other scents, feel free to experiment with different essential oils.

Ingredients:

1 cup pure sea salt

1 Tablespoon pure almond oil

3 drops sweet orange essential oil

3 drops lavender essential oil

2 drops ginger essential oil

Directions:

Pour the sea salt in a glass bowl. With a wooden spoon, gently stir in the almond oil and the essential oils. Adjust the amount of oils to whatever you prefer. When fully mixed, place in a clean glass jar with a tight-fitting lid. To use, add 3-4 Tablespoons to the bath water. Soak and enjoy! The salt lasts for six months as long as it’s stored in an air-tight container.

Important disclaimer about wild plants, foraging , and making herbal remedies: