ADVERTISEMENT
- Real Recipes from Real People -

Almond Oil - what I have done

Misc.
Hi Maryann, not sure if this is exactly the same thing that you are after - I used to buy sweet almond oil at the Body Shop, and you would use that with salt on your hands, it would exfoliate and leave them soft and feeling great. I don't think they sell it anymore. I have done the same thing with baby oil, I usually have a "light" baby oil around and have done the same thing with salt and it has a similar result. I don't see why you could not add other good smelling stuff, but I have no idea if there is a danger of stuff going off.

Tracey
MsgID: 181075
Shared by: Tracey, San Mateo CA
In reply to: ISO: Herbal sugar scrub
Board: Crafts and Hobbies at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Cheryl, Platteville, WI
2
  Vickie, Washington State
3
  Rhmckeon
4
  SHERRY CLOUD/SAN ANTONIO
5
  Maryann-Nova Scotia
6
  Tracey, San Mateo CA
7
  Melissa from MIchigan
ADVERTISEMENT
Random Recipes
  • Wedding Cake Refrigeration
  • I have made alot of wedding cakes and I always refrigerate them. The cakes are made with eggs and milk, the frostings with cream cheese butter and milk. I wouldn't want someone to get sick from a wedding cake....
  • Pizza Chain Style Pizza Dough Mix
  • PIZZA CHAIN STYLE PIZZA DOUGH MIX This is an excellent mix to prepare by hand, in the mixer, but especially in the bread machine. The secret ingredient is baking powder. FOR THE MIX: 8 cups...
  • Blueberry Balsamic Vinegar and Blueberry Vinaigrette
  • BLUEBERRY BALSAMIC VINEGAR Makes 5 1/2 cups 4 cups frozen, thawed or fresh blueberries 1 quart balsamic vinegar 1/4 cup sugar lime peel cut in strips from 1 lime (green part only) 1 (3-inch) cinnamon stick I...
  • New York Cheesecake - Does this info help you?
  • TERESA: Good afternoon to you. Teresa, what makes a N.Y. style cheesecake a N.Y. cheesecake basiclly is the addition of sour cream mixed in with the cream cheese. There are many recipes for this style: New York...
  • Chinese Brown Sauce for M Gable
  • Chinese Brown Sauce You'll often find this easy to make brown sauce accompanying popular Chinese dishes such as Beef with Broccoli. 3/4 cup beef broth (beef bouillion cubes can be used) 1 tablespoon plus 1 teaspoon oy...
ADVERTISEMENT
  • Steak with Miso (serves 2)
  • STEAK WITH MISO For 2. Steak with deeply savory juices. 2 rib-eye or sirloin steaks Butter Olive oil 1 shallot, finely chopped 2 tablespoons white (shiro)...
  • Sourdough starter
  • Dear Gregg, The "sour" in sourdough comes from catching a spore in the air. I think the ingredients you used have become moldy. You should definitely throw them out or the mold will make you sick. To make starter: ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Almond Oil - what I have done
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!