Minimum 2-inch thick book
Medium to large “L” bracket
Measuring Tape
Knife or cutter
Flathead wood screws
Screwdriver
Glue
Stack of books
Use the 2-inch thick book you don’t use and read or would like to throw away
Measure the length of the book. Put the “L” bracket at the center of the back of the book such that the book’s binding eventually becomes the front of the shelf. Draw the outline of the “L” bracket on the book.
Cut into the book so the “L” bracket lays into the section you cut out. It needs to be flush with the first page of the book. Make a notch in the cover of the book so the “L” bracket and the book fit flush against the wall.
Use wood screws to secure the “L” bracket inside the book. Weigh down the pages of the book to keep them from wrinkling when you screw the book together.
Spread glue over the pages of the book. Place a heavy stack of books or something heavy on top of the book to apply pressure while the glue dries.
Allow the glue to set overnight. The glue must dry for the invisible shelf to work.
Find a stud in the wall and screw the other side of the “L” bracket into the wall.
Place books on the shelf.

Things You’ll Need:

Distilled water
Vodka
Measuring cup with pour spout
Rose essential oil
Vanilla essential oil
Glycerin
Dark glass bottle with tight fitting lid
1: Combine 2 cups of distilled water and 3 tbsp. of vodka in a measuring cup with a pour spout.

2: Add 15 drops of rose essential oil and 10 drops of vanilla essential oil to the measuring cup.

3: Place four drops of glycerin in your rose perfume. The glycerin will act as a fixative that will help your perfume to retain its beautiful aroma.

4: Stir the ingredients and test your perfume. Adjust the scent by adding more vanilla or rose essential oil, one drop at a time, until you find your perfect combination.

5: Pour the perfume into a dark glass bottle with a tight fitting lid and shake. Place the bottle in a cool dark location and allow your rose perfume to settle for a minimum of 12 hours before using.

The ingredients in a bottle of store bought perfume or cologne cost about ten percent of the retail price, the rest is in packaging, advertising, sales profit, and tax. Now wouldn’t you rather put your money into really exotic essential oils that you could afford, by simply making your own perfume? Haven’t you ever smelled a fragrance and you just knew that if you were a perfume that this one would be you? Now these essential oils could set you back a dollar or two, but don’t panic, you need only a drop or two of jasmine, for example, to infuse a bottle of really luxurious perfume. Unlike many store bought perfumes you can be sure that you are buying the real thing.
Maintaining the natural essence is one of the advantages of making your own perfume. You don’t have to worry about added chemicals and preservatives going onto your skin and drying it out or even worse having a severe reaction to it. Now I am not saying that you cannot have a reaction to the essential oils, each person has an individual chemistry in their body, so it might be best to try a sample of the essential oils.
 
Now for your first formula, especially if you have chosen an expensive oil, these oils come packaged in all different size bottles from a dram up to a gallon at a time. The dram is like a sample size tube, like the perfume they used to give out in the department stores. These are perfect for testing the oils if you think you might be allergic.
The strength of your aromatic liquid or perfume depends on the ratio of essential oils to water and alcohol. Perfume is the strongest formula: 15-30 percent essential oil, 70-85 percent alcohol, and the remainder or at least 5 percent water. Be sure and use bottled distilled or spring water only. 100 proof Vodka should be used for the alcohol, you may also use Brandy, but it has a distinct aroma of its own and sometimes gets in the way of blending in the essential oils. If you want to add color, use a high quality, natural, vegetable food dye. You will also need sterilized bottles to put your creations in, and as much as you want to use the pretty clear cut glass bottles, please don’t. They attract perfumes worst enemy: the sun. But if you feel you must display your new creations in a beautiful bottle, at least store the majority of your perfume in a separate container and only what you want to display in the pretty glass one.
Finally, you need a notebook to record the exact formulas, in drops of essential oils, that you use when making up your concentrate. Remember that one drop of essential oil can change the whole formula. For instance you know you put in jasmine, ylang-ylang, and vanilla, but was it one drop or two of jasmine, and 3 or 4 drops of vanilla? So if you stumble upon a masterpiece you sure want to have everything nice and neat to look back on.
Step-By-Step Instructions:
Concentrate of essential oils

2 1/2 oz of 100 Proof Vodka or Brandy

2 tbsp of Distilled or Spring Water (add more water if needed)

Take your essential oil concentrate and add to Vodka, stirring slowly but long enough to disperse the oils. Let this mixture stand for 48 hours, then add 2 tbsp of distilled or spring water, again stir slowly and thoroughly. Let this mixture stand another 48 hours. Some people let there perfume stand anywhere from four to six weeks curing time, this way you will get a stronger perfume, and not a cologne. This choice is up to you, just remember if the formula seems too strong you can always add more water and dilute it back down. After letting the perfume mature or cure, pour through a coffee filter (so any sediment does not get in the final product) into your bottle. Voila’ your very own signature perfume. Enjoy!!!!

Method:
Dice the fruits and coat them with 3 tablespoon flour. Add 1 cup Rum and mix well. Keep this at room temperature over night. Dice or crush the nuts to small pieces. You can do these steps the day before you plan to make the cake.
Place the eggs and butter at room temperature the night before you make the cake.

Preheat the oven to 350 degree F.
Measure and keep ready the flour, sugar and the flavorings.

To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don’t have one, use a medium saucepan. Place 1 cup sugar in the saucepan and add 2 tablespoon water. Turn the stove to high and place the pan on the stove and let it boil. Don’t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.  Within 7 -10 minutes, a cherry wood colored caramel forms. Immediately remove the pan from the stove and very carefully add 1 cup water to the caramel. You may hold the pan above the sink, and slowly add the water for it may splash. Now stir the contents well to dissolve the caramel. Keep this aside.

Sift flour and baking powder, a couple of times and keep ready.
Use a large container to whisk the butter and sugar. Whisk butter first, and then add 4 cups of sugar and whisk again, until it is creamy. Now add the eggs and whisk well. Pour in the caramel syrup, the flavoring powders, salt, and vanilla extract, and mix everything together. Now add the flour-baking powder mix, and fold this in with a wooden or plastic spatula or spoon. When they are well mixed, add the candied fruits and nuts and mix again.

Spoon this into a 10 inch non stick loaf pans and bake for 1 hour at 350 degree F. (You may line the pan with parchment paper or brown paper.)

Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake another 10- 15 minutes and check again.

Remove the cake from the oven and place it on a cooling rake. Pierce the cake with toothpick, and pour Brandy (about 3-4 tablespoon on each) on top and let it soak. This will enhance the flavor, and gives a longer shelf life.  Remove the cake from the pan only after it is allowed to cool completely. 

• Mix flour, baking powder and salt.

• Mix in the margarine, add the sugar and vanilla and mix to a dropping consistency with the milk and water.
• Turn into a greased 7 inch tin and bake in a moderate oven for 3/4 to 1 hour.

Boil the fish and remove the bones nicely.

• Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
• Knead to a smooth mixture, form into small balls

• Deep fry to a golden brown colour. Drain and set aside. Pound together the remaining spices to a fine powder.
• Grind onion, ginger and garlic to a paste. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.
• Put in spices and fry for a couple of seconds, then put in tomatoes and curd.
• Cook till the ghee floats to the top. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.
• Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.
• Put in the fish balls and simmer for 5 more minutes.
• Serve fish kofta curry or hot garnished with coriander leaves.

• Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.

• Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
• Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
• Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
• Bring it to a boil. Stir in coconut and spice paste.
• Mash tamarind dissolved in water to make a pulp.

• Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
• Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done

 
2 large onions
6 cloves garlic
1 tsp ground mustard
1 tsp ground turmeric
1 tsp ground ginger
1 cinnamon stick, crumbled
1 tsp chilli powder, or to taste
2 tsp ground cumin
6 cloves
2 tblsp white vinegar
1 tblsp brown sugar
90 gms ghree
1 1/2 kg chicken pieces

 
How to make chicken vindaloo:
Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chilli, cumin, cloves, cinegar and sugar. Blend until smooth.

Combine chicken in a bowl with spice mixture. Marinate for atleast 4 hours, preferably overnight.
Slice remaining onion. Melt ghee in a saucepan and saute onion for 2 minutes.
Add chicken pieces. Reduce heat to low, cover, simmer for 45 minutes or until chicken is tender, stirring occasionally

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes.

• Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.