Oh my goodness, we are so impressed with that bath bon bon recipe we shared last issue. Alice used 3 for a long hot soak and when she got out she didn’t even need to apply lotion. Soft and silky skin is an under statement! This really is worth a try. AND you can use any essential oil you like.

The only drawback: We were hoping to make them for gifts, but they need to be kept cool, so they don’t transport well. Dang — guess that means we’ll just have to keep ‘em for ourselves!

Now for a food recipe, since afterall, this IS a cooking column. Alice is mostly vegetarian, so this comes from one of her favorite vegetarian websites. It’s easy to make and healthy.

Crazy, Curly Broccoli Bake

1½ C whole wheat corkscrew pasta, dry (or just the regular type; some folks don’t like whole wheat pasta)
3 C chopped broccoli, fresh or frozen
1 10.5-oz can low-fat cream of broccoli soup, condensed
½ C skim milk
2 Tbsp bread crumbs
¼ - ½ tsp salt-free seasoning blend (Mrs. Dash is always the house favorite)
Grated Parmesan cheese (optional)

Preheat oven to 350°. Cook pasta according to package directions. Place chopped broccoli in large microwave safe and oven proof dish and cook for 2 min on HIGH. Mix soup with milk, and add to broccoli. Add cooked pasta and mix. Sprinkle heavy layer of Parmesan cheese over all, if desired. Top with bread crumbs and seasoning blend. Bake for 10-15 min until heated through. This is an excellent source of vitamin C and fiver, and a good source of vitamin A, folate and magnesium.

        

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