Potholders? What kind? Where do you keep them?
Linda
10 years ago
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a2gemini
10 years agoRelated Discussions
How do you launder your towels to keep them fresh?
Comments (58)shee, just mixing CS in a spray bottle with water makes a pretty good stain remover. I mix a single green scoop in either a small (hair size) or large (household size) spray bottle. I use really hot water so it will dissolve readily. And shake it really well, too. It's a good pre-treatment for laundry. Denims that are particularly grubby I've sprayed it on and let it sit overnight, then wash in CS as normal. It also does wonders if boots have dripped on car upholstery in winter and left dark stains from slush. I could never get that stuff out, no matter what I tried. I just spray it on upholstery stains (but stop short of saturating it), gently rub with a damp towel, maybe let it sit for a couple minutes and blot with a clean, damp towel. Sometimes it takes a repeat, but it does a really good job on car upholstery and carpet or rug stains. I've added white vinegar to the rinse cycle in the past. My mom used to use it sometimes, I sort of followed her lead. It's supposed to cut soap & fabric softener residue build-up in clothes. I don't do it nearly as often since switching to Charlie's soap. Mostly towels, and this reminds me it wouldn't hurt to do them again. I would watch the machine, and when it was going into the rinse cycle I would add maybe a 1/2 cup or so. I would just put my hand in the tub & swish it around so it got evenly distributed in the water. Then close the lid and let the machine finish. If I was doing a load that had to have fabric softener, I'd do two rinses. First one with fabric softener like normal, then the second with just the vinegar and water....See MoreSkinny pullout. What do you keep in them...
Comments (15)I have a skinny one (5" wide inside) that is only counter-height high, with a small drawer on top of it. It's under the countertop I use for baking and I have found it perfect for smallish baking supplies: Salt, baking powder and baking soda, vanilla and other extracts, larger-size jars of cinnamon and ginger, molasses, etc....all the stuff I need a tsp or tbs of when baking, right at my fingertips. The upper drawer makes it particularly easy. I keep the most used stuff in it, then the pullout has only two levels, so easy to get to everything....See MoreDo you keep fresh fruit out? If so, in what kind of vessel?
Comments (24)We have a LOT of fruit because my sister is a stone fruit farmer, though they also grow pears, citrus, apples and the odd other things here and there. I keep most fruit in porcelain or earthenware shallow bowls or platters on a counter where I don't prep. Folks can grab what they want easily. I refrigerate apples. They seem to stay crisper if they stay cold. I don't like mushy apples. Pears are best left at room temp until they give a little at the stem end, or look a little wrinkled. Many pears ripen from the inside out, so if you wait until the outside is soft, the middle might be mush. Pears taste best at room temp (as does most fruit, though my husband prefers it all cold), but you can hold ripe ones in the fridge for several days beyond when they'd rot on the counter. I pile them in bowls at first, then keep them in a single layer as they ripen, Cherries are pretty fragile and will last longer in the fridge if you have more than you can eat in a couple of days. Apricots, likewise, do better at room temp. They won't soften if you refrigerate them, but once they're soft, you can hold them in the fridge. I put them in glass or ceramic bowls when I'm keeping fruit to make jam and it's a little too ripe. Same with peaches and nectarines. They won't gain any more sugar once they're picked, but they will soften and be nicer to eat. If you pile big peaches and nectarines on top of each other, ripe ones can bruise the pieces on the bottom. And if you are lucky enough to find fruit with picking bruises, small finger sized light marks, they were picked fully ripe and should be delicious. If you like your peaches and nectarines hard and crispy (some people do), you can keep them in the fridge. Otherwise, resist. I keep peaches and nectarines in single layers on ceramic plates and trays or baskets with good air circulation. Sometimes I line them up or scatter them on the countertop. Don't crowd them, and they will reward you. Most grocery store peaches and nectarines are picked unripe and will never be very good however you store them. I tend to like plums and pluots on the firm side, so if they're a variety that's prone to getting squishy, I keep them in the fridge after three or four days on the counter. If I don't use up meyer lemons and oranges within a week, I'll refrigerate them. Berries stay out the day they arrive, then go to the fridge. Same with grapes. My standard MO with berries, grapes and cherries is to wash them in cold water, spread them out on dishtowels to air dry, then put them in shallow glass or ceramic bowls with lids in the refrigerator. Sometimes I put grapes in zip lock bags. I lay figs out on plates on the counter. Most of the summer, my kitchen looks like a farmers market....See MoreWhat kind of stuff do you keep on hand for cold/flu season?
Comments (16)I don't really do OTC meds, never have, and I've never understood why people would use them. If anyone has a fever, it is treated with acetaminophen or ibuprofen. Severe coughing is treated with warm tea with honey and lemon or vitamin C drops, I don't even buy cough drops. I don't carry or use allergy medications of any kind. Rest, warm baths, soft foods and lots of fluids is how basically every illness is treated at my house. One of my kids doctors seems to think it is bizarre that no one in my family has allergies; I can't tell if that is really that rare or if people tend to over-medicate themselves all the time to the point of being convinced they need these treatments. As far as the new job and preventing illness, the number one best thing to do is to wash your hands like people in the medical field do. Wash after using the restroom of course but, the most important is to wash before you touch your face or eat anything. Eyes, nose and mouth are the primary entry points for viruses....See MoreAnnie Deighnaugh
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