Lavender Sachets ~ perfect for mothers and friends of all ages

Lavender Field in Langley, BC

Mother’s Day is just around the corner and I always think of lavender.

My grandmother used to have handkerchiefs embroidered with tiny flower designs and fragrant with lavender.

there are more than 200 varieties of lavender

Did you know that the fragrance of lavender promotes relaxation and soothes fatigue?

I often make little lavender sachets to tuck in with gifts for friends and co-workers. They would also be lovely to give to all the mothers that you know.

a postcard I made to enclose with lavender sachets

They are very easy to make.  I buy dried French or English lavender, little organza bags with drawstring ribbons, and some colourful ribbon to tie into bows.

Simply scoop enough lavender into each pouch to make it full, tie with pretty ribbon, and voila…all ready to go. I like to make little tags to attach with instructions to tap the lavender lightly to release the aroma before bed for a soothing sleep.

I like to attach a little tag

Remember to make one for yourself and keep it on your bed-stand.  Give it a quick squish and drift off into dreamland.

Lavender sachets make nice little thank you’s for parties and showers.

You can grow your own lavender in the garden or patio pots.  Harvest early in the morning  just after it comes into bloom and hang to dry.

Crunchy Peanut Brittle

Looking for a quick gift idea that you can make in your own kitchen?

crunchy, yummy, peanut brittle ~ a great little gift for someone special

a little gift made with love

Every Christmas I make a batch of peanut brittle to take as a host/hostess gift, tuck in a stocking, or add to gift baskets.  This recipe is really easy to make…only 4 ingredients…and once it’s cool you can just pop it into clear cellophane bags or airtight tins and tie with a ribbon.

Marion’s Peanut Brittle

Prepare a cookie sheet lined with foil and lightly buttered or sprayed with a little Pam

Assemble 2 c. sugar, 1 tbsp. fresh lemon juice, 1 tbsp. butter, and 1 1/4 c. salted peanuts.

Stirring constantly, (I prefer a wooden spoon,) melt the sugar, 1/2 c. at a time in a large heavy frying pan over medium high heat.  When all the the sugar is melted and golden in colour, remove from heat and stir in the lemon juice and butter…it will foam a little.  Place back on the heat and stir in the peanuts until coated.  Pour carefully and quickly on to the cookie sheet and spread with the back of the spoon. Break into pieces when it is completely cool and store in an airtight container.

pieces just right for snacking

this little tin looks pretty lined with cellophane

attach a little decoration just for funadd a small decoration just for fun

It’s nice to attach the recipe.  I made this one to print on 4×6 glossy photo paper.