| I
just got done making my first batch of soap. I don't know what the big
puzzlement over when soap "traces" is. That is supposed to be this
confusing and critical point where you add anything extra you want to add like
plant matter, or essential oils. When you stir it, if it looks kind of like
gloppy pudding and leaves a trail, it's tracing.
So that's when I added in the
oatmeal flour and the whole bits of rolled oats. No essential oils though,
because I already used almond oil and the almond has a really light scent I
liked. So I made this golden yellow almond-oatmeal soap.
While I was out in the yard doing
all this some kid went by with this really cute dog -- maybe we will go to the
pet store later this weekend to just play with the dogs?
I have no idea what will happen to
my soap. I was extremely experimental here.
I didn't take the temps of the oil
or the lye mixture. Just mixed when I thought it was about right. I got very
little lye on me, which for me, the mondo klutz, is amazing. (Wear gloves and
protective clothing!) I did get a little fleck on my arm, but I had the vinegar
handy and neutralized it before it stung too badly or anything.
I guesstimated the water and lye.
I also guesstimated the Crisco, the canola oil, the almond oil, etc.
I greased one mold thing and not
the other to see what would happen.
I bake cookies that way. Here --
that's more or less enough flour. There, that's more or less sugar.
I figure the worst than can happen
is that I have a lot of more or less soap, so why freak out needlessly? If this
becomes a new hobby, I'll check into the the other stuff -- PH strips and
colorings and things. For now I just wanted to get this out of my system. I've
made candles. Now I've made soap. Sooner or later I'll make a doily and lay
that nagging desire to rest. Then I wll go hang gliding.
I have them in the cupboard; I am
supposed to leave them alone for 24 hours, pop them out of the molds and then
let them air dry for 3-4 weeks.
Problem is, now that I get to the
part in the recipe where I am supposed to leave it alone, I have this
insane desire to run over there and poke it with my finger.
When I was younger any time I made
Jell-O or caramel flan there were always fingerprints on it. I don't make that
stuff anymore -- my Dad was the only Jello fan and Spanish caramel flan is
loaded with cholesterol!
[...]
Still wanna touch it.
[...]
Ok, maybe I'll only go poke
one....
~Astrophe
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