Our 100% natural blend of bug-fighting oils repels even the most stubborn of pests. Rosemary, Lemongrass, and Citronella oils mix with 5 other oils that bugs hate, creating an all natural solution for keeping them away. Since there’s no DEET in this formula, it’s safe enough to apply with confidence to children and pets.

Apply liberally to exposed skin, particularly your ankles, legs, arms and hairline before venturing outdoors

$8.00

Made with an all-natural blend of essential oils, this balm quickly soothes pesky bug bites. Camphor and menthol relieve pain and itching, while lemongrass, thyme, lavender and orange oils reduce discomfort.

Apply directly to your bite or sting, rubbing gently, and reapply as needed.

$6.00

www.BurtsBees.Com

Add California Baby®’s Natural Bug Blend™ Bug Repellent Spray to your fight against bug bites! It’s a safe and natural alternative to toxic bug repellent chemicals, Citronella, lemongrass and cedar do not cause harm to humans, pets or the environment. Our DEET free natural formula repels bugs such as fleas, mosquitoes, ticks and biting flies. California Baby® Natural Bug Spray does double duty helping to soothe existing bites with herbs that are specific to the healing of the skin. California Baby® uses only the finest quality, traditionally recommended oils that are safe, gentle, and effective. California Baby®’s essential oils are guaranteed pesticide free and sustainably grown.

$13.50

www.CaliforniaBaby.Com

This variation on the classic eggs Benedict makes a luxurious dish for a weekend brunch.

Ingredients:

Directions:

To make the crab cakes, in a bowl, using a fork, stir together the crabmeat, egg, mayonnaise, bread crumbs, green onions, salt, black pepper and cayenne. Form the mixture into 6 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.

Line a baking sheet with paper towels. In a fry pan over medium heat, melt the butter. Add the crab cakes and fry, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.

To make the hollandaise sauce, in a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.

Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve.

To serve, place 1 crab cake on each of 6 individual plates and top with 1 poached egg. Pour about 1/4 cup hollandaise sauce over each egg and sprinkle with the parsley. Serve immediately. Serves 6.

Ubiquitous on brunch menus, this Champagne cocktail is lower in alcohol than most other mixed drinks.

Ingredients:

Directions:

Pour the triple sec, orange juice and Champagne into a Champagne flute. Stir briefly. Add the orange wheel. Serves 1.