The perky aroma of a freshly squeezed sweet and juicy grapefruit. Made from Goat Milk from Our Farm, Palm Oil, Olive Oil, & Coconut Oil. The soap lathers beautifully and leaves your skin so soft. The cream present in goat milk helps boost the moisturizing quality of goat milk soap. Goat Milk softens dry skin and can be beneficial to skin conditions. Goat milk contains many vitamins and minerals and is particularly high in Vitamin A and selenium.

FRAGRANCE: Exotic, juicy pineapple with coconut, freshly squeezed orange and lime. Phthalate free. SPECIAL FEATURES: Natural & vegan-friendly, our cold-process bar soap provides a welcoming shower experience, combined with the skin loving properties of our classic oil blend for a refreshing burst of natural clean. TO USE: Rub between your hands, or onto one of our cotton washcloths to lather. Wash. Rinse. Keep your soap in a dry location with proper drainage when not in use. By storing properly, your soaps will last much longer. INGREDIENTS: Olea Europaea (Olive) Fruit Oil, Helianthus Annuus (Sunflower) Seed Oil, Cocos Nucifera (Coconut) Oil, Water (Aqua), Sodium Hydroxide, Fragrance, Mica, Polyester 3, Acid Red 92, Titanium Dioxide, Iron Oxide. WEIGHT & PACKAGING Approximately 4.5 oz (127.6g). Please note, all soaps are hand cut. Actual weight will vary. Each soap is individually wrapped in a biodegradable cellophane bag made from wood cellulose fibers sourced with sustainable forestry principles, certified biodegradable, compostable and made carbon zero. Each bag meets ASTM D6400, EN13432 standards for CA and other states, complies with FDA regulations for food packaging Labeled with full ingredient list.

Looking for pork chops? Look no further, Jamie's juicy pork chop recipe with roasted carrots and beets is a great mid week treat for the entire family.

Creamy Lavender Flan... I've never really been a big fan of flan. I enjoyed other types of custard, and cream-based desserts, but flan's typical eggy flavor and jello-ish consistency are a little troubling to me. Also the name doesn't sound very appetizing. "Flan" sort of staggers off your tongue and lands with a splat! Of course you could call it Creme Caramel, which is essentially the same thing. But people tend to be more familiar with the term "flan" and I hate to cause confusion. One evening, The hubs and I went out on a dinner date with some friends to a new, up-scale Latin restaurant in town called Curras. We had a lovely dinner of braised lamb chops and perfectly stuffed poblano peppers, swimming in a pool of creamy mole'. The food, company, and conversation were delightful, leaving the promise of dessert as the only thing that could improve upon the evening. I think there were several desserts on the menu (not certain because we now always order the same thing), but the items our waiter unabashedly promoted were the Tres Leches Cake and the Flan. He was so convinced we would not be disappointed with the flan, that I felt it was time to give it a second chance. Second chances are a beautiful thing, you know. We ordered one of each to share between the four of us. Trying to be open-minded, I resolved to hope that maybe my taste buds had developed even further, or maybe I'd suddenly enjoy eggy desserts. I waited in anticipation as the waiter set the small plates between us. At first bite, I knew...this was no ordinary flan. Light and creamy, mellow and smooth. Not heavy, jello-y or eggy at all! The caramel sauce was light as well, without the singed aftertaste that caramel can acquire when one is not careful. Incredible. The Tres Leches cake was also quite remarkable, but not life-altering like the flan. I was instantly a flan-fanatic, a FLANATIC! In fact, I'm a little embarrassed to say, I have woken up in the middle of the night--on several occasions--craving that flan! What's that about? What could they possibly put in it, that would make you arise from deep slumber in search of flan??? I don't know, but I HAD to learn to make it! So, as I like to research these sort of things, I set off to find the very best flan recipe. I collected several online recipes that were highly praised, and one out of my most reliable cookbook, Cook's Illustrated "The Best Recipe". I laid them out in front of me, reading glasses at the tip of my nose, and studied. Yes, I AM a proud kitchen-nerd, and unashamed to say I even used a highlighter during this process! Test One. Half whole milk, half cream, whole eggs and extra yolks. Result- Disaster! Eggy...totally eggy. Phlck! Test Two. Condensed milk, evaporated milk, whole eggs only Result- Disaster again...and light swearing! Some how even MORE eggy than the first run. Test Three. Condensed milk, introduction of a little cream cheese, whole eggs, with extra yolks again. Result- SLIGHT improvement. Not thrilled, but not swearing. You get the idea...if you've GOT to figure something out, it takes this kind of perseverance! I discovered that extra yolks improve the texture and taste. The whites create it the egginess! Also the cream cheese gives the flavor a little punch. After multiple trails I have a flan recipe that is close to the one that first struck my heart and taste buds. I'm not throwing you a quickie dessert for spontaneous dinner partings--flan takes time! But if you are serious about creamy desserts...custard, pudding, panna cotta, creme brulee, flan...this one is worth your effort! If you wish to succeed in life, make perseverance your bosom friend, experience your wise counselor, caution your elder brother, and hope your guardian genius. -Joseph Addison Sommer Creamy Lavender Flan 1 cup sugar 1/3 cup water ½ tsp. lemon juice 1 Tb. dried lavender, or several fresh sprigs 1- 14 oz. can sweetened condensed milk 1- 12 oz. can evaporated milk 3 whole eggs, 3 yolks 4 oz. soft cream cheese 1 ½ tsp. vanilla ¼ tsp. salt Preheat the oven to 360*. Set out 6-8 OVENPROOF custard cups, soup cups, or large ramekins that will hold at least 6 oz. each. Add the sugar, water and lemon juice to a sauce pan and place over medium-high heat. Allow it to come to a light boil and reduce the heat to simmer. Place the evaporated milk in a small sauce pan over medium heat. Add the lavender to the milk and allow it to come to a simmer. Simmer the milk one minute, then turn the heat off and let the lavender steep in the milk until ready to use. Meanwhile, watch the caramel! Once the color starts to change, it goes fast. Allow it to bubble until it is a light to medium brown. Quickly pour an equal amount of liquid caramel in each cup. Be very careful—hot sugar can cause serious burns! The caramel will harden up almost instantly. Using an electric mixer with a whisk attachment, whisk the cream cheese until it’s light and fluffy. You may want to warm it in the microwave for just a few seconds to make sure it’s really soft. With the mixer still running, add one egg at a time, to allow the mixture to fluff up as much as possible. Now add the vanilla and salt. Then with the mixer continually running, slowly pour in the sweetened condensed milk and the evaporated milk with lavender. Whisk until smooth. Set the custard cups in a larger baking pan, lined with a clean dish towel. Fill the pot used for the caramel with water. Bring to a boil. Use a sieve to strain the lavender and any clumps out of the flan mixture. (You could leave the lavender in if you don’t mind the texture.) Then pour the mixture equally into each cup. Carefully fill the large pan with boiling water until it comes half way up the sides of the custard cups. Cover the whole pan, loosely with foil. Bake for 40-70 minutes. The cook time depends heavily on the size and depth of your custard cups. Check at 40 minutes, then add 10 minute increments until done. The flan is done when a knife inserted in the middle comes out clean. Cool them to room temperature, then cover with plastic and refrigerate until ready to serve. To serve- Run a paring knife around the edges of each flan cup. Cover with an inverted dessert plate and flip. Give it one good shake if necessary. The flan should come out with a light caramel sauce over the top! Serve alone or with berries. Serve 6-8. Any kitchen-taught lessons in perseverance you want to share? Click "comments" below and tell me all about it!

Not so surprisingly, there's ice cream.

with notes of CAPRI CITRUS · SWEET OLIVE · GARDENIA Refresh your space with this sun-drenched escape to the Mediterranean. Earthy, green olive leaves are at the heart of this scent, intertwined with freshly squeezed lemon, juicy grapefruit and the subtle floral allure of white gardenia. The fresh, herbal and citrus notes make your home feel clean, fresh and totally inviting. It’s a perfect pick-me-up, helping you tackle whatever your day brings. Handcrafted with Canadian beeswax, pure coconut wax, natural cotton wick, phthalate-free fragrances + essential oils 9oz jar: 45-50 hours | 6oz tin: 28-33 hours | 4oz tin: 18-23 hours Every candle gives back one month of health insurance to someone in Rwanda.

With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!

These Classic Pitcher Margaritas are perfectly balanced and not too sweet. All you need is lots of freshly squeezed lime juice, tequila, Grand Marnier, simple syrup, and crushed ice! They're perfect for serving a crowd, instead of having to individually shake margaritas for your guests all night!

Super juicy, tender kabobs made with the best marinade ever! Olive oil, lemon juice, paprika, oregano, basil, thyme, garlic. SO BOMB.

INNISFREE Aloe Energy Mask is a refreshing essence type sheet mask bursting with the soothing benefits of cold-brew squeezed aloe juice. Perfect for all skin types in need of a hydrating boost, this mask delivers a soothing and hydrating effect, leaving your skin looking plump and juicy. This vegan, biodegradable sheet mask is infused with key ingredients like aloe juice for refreshment, Cica and chamomile extracts for calming, sodium hyaluronate for deep hydration, and arginine to soothe, making it the ultimate pick-me-up for refreshed, hydrated, and soothed skin. What are the key features and benefits of the INNISFREE Energy Mask -  Aloe? Refreshing essence type maskInfused with cold-brew squeezed aloe juiceSoothing, hydrating effect 100% biodegradable sheetVegan Who should use the INNISFREE Energy Mask -  Aloe? The Innisfree Aloe Mask is suitable for all skin types looking for a refreshing, hydrating pick me up. Key ingredients in the INNISFREE Energy Mask -  Aloe Aloe juice: has soothing, refreshing and hydrating properties. Cica (Centella) + chamomile extracts: plant derived ingredients with soothing benefits. Sodium hyaluronate: low-molecular hyaluronic acid to leave skin looking plump and juicy. Arginine: an amino acid that has a soothing and hydrating effect. How to use the INNISFREE Energy Mask -  Aloe After cleansing, unfold and smooth sheet onto face and leave for 10-20 minutes. Peel off and gently pat skin for better absorption of essence and follow with your usual skincare routine. Best used 1-2 times per week.

Paris is a crisp refresher of the Mediterranean evoking summer and spring all year long. These fragrances give way to a heart of fig and jasmine enveloped by golden amber and sandalwood with zests of fresh lemon. Allow our fragrance blend to take you where you only dream to go...Fragrance blend....juicy fig, freshly squeezed lemon, a nod of golden amber and sandalwood....Recipe: coconut oil, palm oil, olive oil, rice bran oil, water, sodium hydroxide, activated charcoal, Himalayan Sea Salt, fragrance, colorant We handcraft our soaps using the slow cold process method, which means no external heat is used so the natural ingredients are preserved for you as much as possible. Each bar begins with organic extra virgin olive oil, organic coconut oil, and sustainable organic palm oil.  Each soap is sliced fresh from the raw loaf. It's approximately 1" thick by 3" wide and 2.5" tall and is 4.0 - 4.5 ounces net weight.

This lemony chicken marinade will leave you with juicy chicken hot off the grill.

Frozen Orange Souffle with Grand Marnier always seems to capture people's attention when served. It is an impressive souffle dessert that is not too rich, but just right! It is

Indulge in the vibrant flavors of Lebanese salad - zesty lemon, refreshing mint, and fresh herbs. Elevate your weeknights!

This deliciously tart and citrusy extra virgin olive oil is the secret ingredient you never knew you needed. Plus, with a 5-star rating, you know it's the real deal. Just imagine the taste sensation of a freshly squeezed lemon but in oil form. Trust us, your taste buds will thank you. So go ahead, give it a try, and elevate your cooking game to new heights. Ways to enjoy- Excellent when combined with vinegar as a vinaigrette dressing on your salads. Drizzle on steamed and grilled vegetables (e.g. asparagus, zucchini, and green beans). Marinate fish, seafood, and chicken. Drizzle over flatbread with baby arugula, goat cheese, and fig. A perfect finishing oil over grilled fish, chicken, or veggies. Use in desserts such as cakes. Suggested Pairings- Garden Herb White Balsamic Vinegar, Mango Pulp Vinegar, White Balsamic Vinegar, and Fig Dark Balsamic Vinegar Recipes- Brussels Sprout & Apple Salad, Kale with Carrot Ginger Dressing, Feta & Tomato Salad, Tuscan Roasted Carrots with Lemon

Paris is a crisp refresher of the Mediterranean evoking summer and spring all year long. These fragrances give way to a heart of fig and jasmine enveloped by golden amber and sandalwood with zests of fresh lemon. Allow our fragrance blend to take you where you only dream to go...Fragrance blend....juicy fig, freshly squeezed lemon, a nod of golden amber and sandalwood.... Recipe: coconut oil, palm oil, olive oil, rice bran oil, water, sodium hydroxide, activated charcoal, Himalayan Sea Salt, fragrance, colorant

You only need 5 minutes to make this easy weeknight skillet.

Dining in OKC is on par with any major city (trust me). These are the best restaurants in Oklahoma City that need to be on your list.

Juicy Greek pork chops marinated in olive oil, oregano, garlic and lemon grilled until golden brown and perfectly cooked are delicious as an easy dinner.