Today I stirred together an idea for a face masque from the Autumn 2023 issue of the lovely magazine Willow & Sage -- I used sheep's milk yogurt (the picture is of what I used, the best I ever tasted), Maine wild raspberry honey, a bit of olive oil, a little bit of rosehip and hibiscus from a teabag, and some mashed just-cooked butternut squash! I let it steep in the fridge and just tried it tonight. I found I had made just a tablespoon or so too much but guess what -- it was DELICIOUS :-)
