We have had and are still having an unusually HOT summer this year here in the Puget Sound area. Temperatures have been holding steady at 80 degrees and above with the next 7-10 days forcasted to be around 95!

Even though our emulsified suger scrubs are a stable product they do contain a large amount of shea butter…which melts in hot temperatures.

To protect the integrity of our scrubs and to insure you don’t receive a melted product we have suspended all sales/shipping of our sugar scrubs until the temperatures come back down to normal levels.

If you are local and would like to pick up your scrub order in person please let us know!

Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products

www.countrymeadowltd.com

As I stated yesturday I am not fond of eating ‘mint’…..

However….
The recipe below (courtesy of Guy Fieri) sounds simply ‘breath-taking’!

Do YOU have a favorite mint recipe???
Email us (sales(at)countrymeadowltd(dot)com with your recipe and picture and we will post it here in a future blog post!

Breath Mint Pie
Courtesy of Guy Fieri

Ingredients
6 ounces (1 1/4 sticks or 10 tablespoons) butter
6 cups chocolate sandwich cookie crumbs (recommended: Oreo(r))
1 quart mint chocolate chip ice cream, slightly softened
1 pound dark chocolate covered mint candy, frozen (recommended: Junior Mint)
1 cup whipped cream
1 cup chocolate syrup
12 mint sprigs

Directions
In saute pan, heat butter over medium-low heat until softened. Remove from heat, add cookie crumbs to pan and stir until butter is evenly distributed through the crumbs.

Line a “half sheet” size pan (approximately 13 by 18 by 2 inches deep) with plastic wrap. Spread half the cookie crumb mixture over the plastic.

With a mixer on lowest speed (or by hand), combine ice cream and mint candy, mixing slowly and trying to avoid breaking up the mints.

Pour the ice cream mixture over the cookie crumbs and spread gently throughout the pan, trying not to break the cookie crumb base. Top evenly with remaining cookie crumb mixture, cover with plastic wrap and re-freeze for a few hours.

Cut into 12 triangular pieces, by cutting in half lengthwise, then thirds crosswise, and cutting each resulting rectangle into right triangles. Serve each triangle topped with whipped cream, chocolate syrup, and mint sprigs.

Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products

www.countrymeadowltd.com