06 September 2018

MOO All Year Round Air Freshener

We've had two glorious days here this week.

I've put washing out, washed windows, washed doonas ready to pack away for the summer and pottered in the garden.

And I've had the doors and windows open wide to let some clean, fresh, spring air through the house - at least until it started to cool down in the afternoon.

But it is spring in Melbourne, and that means the weather is more than changeable. Today it is blowing a gale, drizzling rain and quite cool, so the doors and windows are closed.

On days like this, or during winter when the heater is going, the house can get stale, no matter how clean it is. The air just gets stale.

The solution is an air freshener, but commercial sprays just don't smell right to me. I don't want fake ocean breeze or synthetic lavender; I like clean, natural scents all year round. That means of course that I like to MOO the air fresheners used in our house, and this is one of my favourites, especially at this time of year. I shared it as today's tip of the day to Cheapskates Club members this morning too - that's how much I like it.

All Year Round Spring Fresh Air Freshener

You will need:
6 drops eucalyptus essential oil
10 drops rose essential oil
10 drops lavender essentail oil
250ml spray bottle

Half fill the spray bottle with boiling water (if your bottle is plastic, let the water cool a little first).  Add the oils and stir. Fill the bottle with cool water. Spritz the air throughout your home for a spring fresh scent whenever you need it. Warning: don't spray directly on furniture or soft furnishings.

04 September 2018

White Chocolate Lemon Shortbread Bars

This is today's recipe from the Cheapskates Club. Hannah and I made it on Sunday for Father's Day afternoon tea and it disappeared in quick time. We all loved it, and it will go into my recipe book as a keeper.

I used lemon juice and zest from the freezer, and white choc melts bought earlier in the year on half-price sale, which helped to keep the cost down.

White Chocolate Lemon Shortbread


  • 3 cups plain flour
  • 1 cup plus 2 tbsp sugar, divided
  • 2 tbsp grated lemon zest
  • 375g butter, softened, cut up
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 90g white chocolate


  1. Heat oven to 180 degrees Celsius. Line two lamington trays with baking paper. Whisk flour, 1 cup of the sugar and lemon zest in large bowl.
  2. With pastry blender, butter knife or the tines of a fork, cut in butter until mixture resembles coarse breadcrumbs. Stir in lemon juice and vanilla. Divide dough in half, and press dough into prepared pans; sprinkle the top of each pan with 1 tablespoon sugar. Mark into fingers with a butter knife.
  3. Bake 20 - 25 minutes or until golden brown. Cool on wire rack.
  4. Meanwhile, place chocolate in microwave-safe bowl. Microwave until melted, stirring every 30 seconds until is melted and smooth. Drizzle over bars.