LIP BALM ADDICTION

I have been using lip balms ever since I was old enough to apply my very own strawberry flavored balm.  From then on I couldn't get enough, I had to try every brand in every flavor.  Today, I have three tubes in my desk drawer, two in my bathroom, one on my nightstand and one lost in every purse.  And my fiance has to constantly remind me to check my pant pockets before doing laundry.  I guess I have ruined too many of our clothes.  But I still can't stop.

As it turns out, there are a few different aspects that make lip balms addictive:

1) There is a psychological addiction, due to the immediate moisturization to the lips;  it sends a signal to you brain to stop producing skin cells which result in drier lips once the lip balm wears off.

2) It can become an oral fixation or habit to  continually apply salve to you lips like chewing gum or biting your nails.   Some addicts reapply as much as every 10 minutes.

3) Many lip balms can include camphor and menthol that give lips tiny tingly rush.

So what's the cure?

The best advice I've heard for dry lips is to simply keep your tongue inside your mouth and quit licking your lips!  Pretty simple, but if that is too much you can try to wean yourself from lip balms by only allowing yourself to put it on at certain times during the day like after meals or before you go to bed.

If you are addicted, and then you might consider check out our Dry Lip Therapy  that feature natural kukui and macadamia oils to add extra moisturization.

If you can't break the habit, that's okay too because there are plenty of worse things you could be addicted to...like chocolate.

SOME LIKE IT HOT

There is a continuous war waging at the Oils of Aloha factory regarding the heat level to use for flavoring popcorn.  Our president, being from Mississippi Cajun country, votes for using Pele's Fire obviously the hottest oil in our arsenal.  The majority of us prefer using Haleiwa Heat, a delightful blend of roasted garlic and chili flavored macadamia oils.  Then there are the timid ones that vote for Hawaii's Gold, pure macadamia oil or Garlic Isle, the roasted garlic flavor, or Kauai Herb, a herb flavor with an emphasis on basil.

We cook the popcorn in macadamia oil to make this a healthy choice.  You can also use microwave popcorn and spritz of macadamia oil at the end to add flavor.

Here are a few ideas for adding additional ingredients to make a special treat.

• Parmesan-Garlic Popcorn: Prepare popcorn with Garlic Isle and when popped add a heavy sprinkle of grated Parmesan cheese and a sprinkle of black pepper
  
• Jalapeno Popcorn: Gently mix thinly sliced jalapeno peppers into Kauai Herb popcorn
  
• Caramel Popcorn: Melt butter in a small saucepan and add brown sugar and when melted add a dash of vanilla.  Pour over popcorn prepared with Hawaii's Gold and lightly toss
• Chili Popcorn: Stir together 1/2 tsp. salt and chili powder along with 1/8 tsp. garlic powder, paprika and cayenne.  Sprinkle over popcorn made with Pele's Fire or Haleiwa Heat  for an extra hot boost

We would appreciate having you share your idea with us and our online friends.

ALOHA POPCORN

3 Tbsp. Oils of Aloha® Hawaii's Gold Macadamia Nut Oil 

1/2 cup popcorn kernels

Salt to taste

Oils of Aloha® Pele's Fire or your choice of Macadamia Oil in a spray bottle

Heat the macadamia oil in an 8-quart larger stockpot over high heat.  After a minute, put a few popcorn kernels in the pot and cover.  when the kernels pop, the oil is hot enough.  Add the remainder of the popcorn.  Cover the pot and shake it back and forth over the heat to agitate the kernels.  Remove the pot from the heat when the popping slows almost to stop (it is better to have a few unpopped kernels than burnt popcorn) and immediately pour the popped corn into a large bowl.  Sprinkle with salt and toss bowl.  Sprinkle with salt and toss lightly.  Spritz with flavored macadamia oil.  Makes about 4 quarts.

 

LET THERE BE LIGHT

In ancient times, probably the best-known use for the kukui nut was lighting. The nuts were lightly baked so that the hard shells cracked open. The oily kernels were threaded 10 or 12 at a time onto the stiff midrib of a coconut leaf or strip of bamboo. The top kernel was lighted and burned for about 2 to 3 minutes, igniting the kernel below. The result was a primitive candle that burned for about a half hour. Often these strings of kukui kernels were laid in a cupped stone receptacle, later called a stone lamp. Naturally, seeing the burning nuts, the first European visitors to Hawaii christened the kukui the "candlenut".

Torches made with kukui kernels were used by fisherman for night fishing on the reef and at evening ceremonies at heiaus. Even when warriors were called to battle, they were required to bring kukui nuts with them to make torches.

So when you need to cut back on the electric bill or can't find that flashlight in the middle of a black out remember to hone your inner Hawaiian and light up kukui kernels or oil for illumination.