DIY Solid Perfume For a Girl on Food

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Scent is inextricably linked to the acts of cooking and eating. My nose tells me when the onions are getting ready to caramelize and it warns me that if I don’t take that skillet off the heat, right this second, the pecans will be beyond toasted. As a child I would rub vanilla extract behind my ears for “perfume.”

Recently, I decided to experiment with DIY solid perfume. I wanted to capture some of my favorite food scents into wearable form! I asked Julianne what she thought a “signature scent” might be for Girls on Food. She suggested notes of juicy blackberry, warm and spicy Kentucky bourbon with a whisper of freshly-ground coffee…it was spot on.

I’ve created combinations like Madagascar vanilla and bourbon (a classic and delicious pairing) fig, grapefruit and rhubarb. Want to make your own? All you need is some beeswax pastilles or bars, a carrier oil (I used sweet almond oil), essential oils of your choice and some tins. Before I settled on these tins, I recycled mint tins. I’ve also ordered some vintage lockets from eBay and filled them with a few teaspoons of perfume. Instant wearable perfume in a variety of ways. It’s up to you! Get creative. I even ordered some cute sticker labels! If you want to take a look at some of the best essential oil perfume on the market, you may want to go on over to essentialapothecaryshop.com to see which smell suits you better, so you can gauge what smell you are aiming for.

It sounds complicated, but it’s really not. To make the base, you melt the beeswax and almond oil together over a double boiler (I use a glass bowl set over a saucepan), take it off the heat, add drops of essential oils and pour it into the container of your choice.

The Girls on Food blend is sweet and fruity without being overpowering. The Kentucky bourbon and coffee are warm, earthy, and spicy. Read on for the recipe and create your own signature scent.

DIY Solid Perfume

Ingredients

  • 1/2 ounce beeswax (one half of a 1-ounce bar)
  • 2 tablespoons sweet almond oil
  • 50-60 drops essential oils of your choice
  • tins of your choice

Instructions

  1. Melt beeswax and almond oil together in a glass bowl set over a saucepan of simmering water.
  2. When wax is totally melted, remove the bowl from the heat.
  3. Stir in your essential oils.
  4. Carefully pour into tins.
  5. Put tops on the tins quickly and carefully, without disturbing the mixture.
  6. Let perfume set for 10 minutes or until it is solid.

Amanda

Hi! I’m Amanda, and I write about my adventures with food and cocktails at www.lemonbaby.co. I’ve lived in the Northeast (Brooklyn and metropolitan Boston), the Northwest (Libby, Montana) and the South (Charlottesville, Tallahassee and currently Mobile, Alabama). I discovered a love of food as a child, and taught myself how to cook, by poring over (and practically memorizing) Martha Stewart’s Entertaining from 1982 (hate to date myself here, but I’m almost as old as that cookbook). My parents once came home from a night out to find me wrapping snow peas around shrimp. In college, I discovered Amanda Hesser (of NYT and Food52 fame) via her memoir Cooking For Mr. Latte, and, in me, a food writer was born. I spent most of my childhood in Brookline, Massachusetts, a suburb of Boston. After meeting the love of my life and earning my B.A. in English Literature from Florida State University, my sweetheart and I moved to Libby, a town in Northwestern Montana. In Montana, I taught high school English, co-owned a catering company, and wrote a food column, Local Flavor, for the newspaper. After a destination wedding in 2006 and almost four years of gorgeous mountain views, we decided to seek a change of scenery (and a Master’s degree in English for me), and we found ourselves settling on the Gulf Coast. Our son was born in 2012, and we just welcomed a daughter in the fall of 2015. I teach full-time at the university here, and I spend as much of my free time as possible in the kitchen and behind our home bar. We bought 104-year-old house and renovated it extensively, and we can often be found sitting on our front porch with a cocktail in hand. I love to travel, and I can’t wait to share my culinary and cocktail adventures (both near and far) with the Girls on Food readers.

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