Posted on Leave a comment

Irish Twins Soap

Erin Nelson, owner of Irish Twins Soap Company, grew up in a health-conscious family. Her father’s law office was above Black Hills Staple and Spice Market, a natural foods store in Rapid City. She’d go to the Y for ballet or swimming after school.”Then we’d head over to the store to get licorice and go up to my dad’s office,” Nelson remembers.”My dad always shopped there. There were all kinds of things that nobody else eats or uses — like granola, chlorophyll and cleansers — but it was kind of normal to me.”

Nelson continued that healthy lifestyle into adulthood, striving to avoid chemicals and impurities.”It’s made a huge difference in how I feel, how my body feels and how my skin feels,” she says. So when she couldn’t find the type of soap she wanted in local stores she started crafting her own.”I decided people have been making it for hundreds of years and I just wanted to know how,” Nelson says.

Nelson turned soap making into a full-fledged business in 2009, when her boss died of cancer and she was left without work.”I looked for a job for several months and couldn’t find anything, so I just started [Irish Twins Soap Company] and never looked back.” She now creates all-natural soaps, household cleaners, deodorant, body butter, lip balm or sugar scrubs daily in her farmhouse kitchen near Beresford and buys local ingredients when possible.”I’m super fussy about where they come from and what’s in them,” Nelson says. Her honey and beeswax come from a farm about a mile outside of Beresford called Dahlberg Farms. She buys herbs and botanicals from the farmers market, goat’s milk from a local farmer and essential oils from a company in Minnesota.

Nelson handcrafts over 35 bar soaps, including varieties for acne, psoriasis and eczema. All soaps are hand-stirred and produced in small batches. Last week she made eight 11-pound batches, at 40 bars each. Many contain French green clay and red Moroccan clay, and soaps like Metamorphic Rockstar, BadAss Biker, and Dakota Gunsmoke contain activated charcoal.”The clays pull toxins out of your skin and activated charcoal does too,” Nelson says.”When people are poisoned they feed them spoons full of charcoal to draw out the toxins. It’s the same thing with your face or anywhere else on the body.”

Customers are responding to Nelson’s good-for-you philosophy. Her business is”on full blast” with wholesale clients, web orders and arts and craft shows. Nelson plans to expand into a larger studio and she’ll soon have a tiny soap shop on wheels.”I love my outdoors shows, but soap and rain don’t mix,” Nelson says.”Last summer I bought a 1965 Yellowstone old-school camping trailer that we gutted, so that is in the works to be my little pop-up.” Look for her at the Brookings Summer Arts Festival July 14-15. She’ll also be handing out samples at Pomegranate Market in Sioux Falls Saturday, March 15, from 10:00 a.m. to 4:00 p.m.

Posted on Leave a comment

Have Yourself a Crafty Little Christmas

Once upon a time, I thought I liked to be crafty. I made wreathes and rag dolls and stitched ornaments, glued bits and bobbles, painted and sanded. But something was always off. Instead of handmade charm, my results always seemed that they would be more at home on the Island of Misfit Junk. I was never completely pleased with what I accomplished. So, I gave it up.

These days, I will occasionally pull out the glue gun and bring some inner vision to life. Sometimes, it works for me. Sometimes it doesn’t. I don’t get hung up on it. Mostly, I stick to simple crafts that don’t take a lot of time, money or thought. That is where these Cinnamon Applesauce Ornaments come into play. With minimal ingredients, fuss and muss, I have a little handmade something that (in my opinion) actually looks better when it is a little imperfect.

The ornaments can be a fragrant addition to the Christmas tree, a seasonal air freshener in the car, or decorated with paint, glitter or markers as gift tags. I get lazy and just use one cookie cutter, but any variety of shapes would work. (Hearts make a nice Valentine’s Day surprise, too.) They are simple enough that even the little people can have a hand in the crafting. Best of all? Unlike baking and decorating cookies, there’s no holiday calories in crafting.


Cinnamon Applesauce Ornaments

Combine equal parts ground cinnamon and applesauce together. I used my mixer, but if I would have done it by hand, I could have counted it as an upper body workout…at least for my stirring arm.

Roll the dough out to about 1/4″ thickness. You may need to dust the surface with a little additional cinnamon to keep the dough from sticking while rolling. Use the cookie cutter of your choice to cut ornaments from the dough. With a straw, cut a hole in the ornament for hanging ribbon.

Arrange ornaments on cookie sheets lined with parchment or silicone baking mats and bake at 200 degrees for 2-4 hours (time will depend on thickness of the dough). Rotate cookie sheets (turning front to back and switching racks in the oven) every hour or so. Alternatively, arrange ornaments on parchment or wax paper and allow to dry at room temperature for 2 to 3 days.

Thread lengths of ribbon (I just used curling ribbon, but silk or satin ribbon is pretty.) through the pre-cut hole and tie as hanger.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their dog, Ace, reside near Colome.


Posted on Leave a comment

Fiber Animals, Food and Fun


Being immersed in a community of like-minded souls is a rare and special treat. South Dakota knitters, crocheters, spinners and weavers are guaranteed that experience at least once a year — on the third weekend of September at the North Country Fiber Fair in Watertown.

It can be lonely being a crafter in a prefab world. Most people just don’t understand the appeal. Why would you knit a scarf, shawl or sweater when you can buy one for less? (And in my case, with fewer flaws!) Why would you spin your own yarn when you can buy perfectly good acrylic at WalMart?

Simple. You do it for the joy of doing it — the surprise of watching colors and patterns flow from your knitting needles or crochet hook, for the pleasure of handling soft merino or manipulating delicate laceweight yarn. You can think about how warm those mittens will keep someone this winter or imagine a new baby wrapped in that special blanket you’re making. And best of all, the thing you’ve made is (for better or worse) completely unique. You could give a roomful of knitters the same yarn and the same pattern, and the finished projects would all be different. The difference may be subtle, but it’s there.

The organizers of the North Country Fiber Fair know all about these small joys. They put on another fine show this year designed to please local crafters, with lots of great vendors, fun workshops, sheep shearing and sheep dog demonstrations. But the best part was simply hanging out in the spinning circle and chatting with others. It was soothing to watch the spinners draft wool. The spinning wheels whirled, adding the twist that turns a mass of fiber into yarn, and lending a pleasant backdrop to conversation.

When fairgoers got peckish, they wandered over to the potluck area for refreshments. Most of the offerings were regular fare, but two items on the table paid delicious tribute to fiber-giving animals: lamb stew and homemade herbed goat cheese. It’s easy to make a soft, spreadable cheese out of any kind of milk, but it’s best to start with a full-fat version. Here’s one method.


Herbed Goat Cheese

From Serious Eats

1 quart goat’s milk
1/4 cup freshly squeezed lemon juice
1/2 clove grated or minced garlic
A few pinches of coarse salt
Chopped herbs — try rosemary, chives, parsley, fennel fronds, dill or whatever sounds good to you.
Cheesecloth or coffee filters

Fill a medium saucepan with goat’s milk. Heat gradually until it reaches 180∞F, about 15 minutes. Remove from heat and stir in lemon juice. Let stand until the milk starts to curdle, about 20 seconds. It’s pretty subtle — look for tiny clumps. You can add a few extra drops of lemon juice if necessary.

Thoroughly line a colander with layers of cheesecloth or coffee filters. Place colander over a large bowl to catch the dripping whey. Ladle milk into colander. Pull up and tie the four corners of the cheesecloth together, hanging the bundle from a wooden spoon handle over a very deep bowl. Allow the whey to drain until the cheese is soft and ricotta-like, about 1 to 1 1/2 hours.

Transfer the mixture to a small bowl and fold in salt, garlic and herbs. Serve on bread, crackers or plain. Store in an airtight container in the refrigerator.